Cake broke coming out pan

You put in hours of effort to bake the perfect cake. You keep watching it bake in the oven because you are super excited and super nervous at the same time. When the moment finally comes, you carefully try to remove the cake from its pan and – broken! We can’t put into words how heartbreaking that can be.

Don’t lose hope yet! You can still make the party a success with your cake. You just need a few tips on what to do with a crumbled cake up your sleeve, and you will be good to go!

Why do cakes break?

Understanding why cakes break can help you prevent the cracking and breaking altogether. Cakes break for different reasons such as the following:

  1. The oven is too hot: In this case, the top layer of the cake comes apart.
  2. Cakes also break if we open the oven door regularly. The temperature fluctuates when we do this, and the cake just ends up cracking.
  3. When we bake cakes like cheesecakes, even the batter plays an important role. If you beat the batter too much, it may come apart.
  4. Baking your pound cake in a tube pan is a great idea. Many of us use loaf pans, but chances of cracking are more in loaf pans.
  5. Don’t ever remove the cake when it is too hot. Let it cool down considerably before attempting to remove it from the cake pan. This will also reduce the chances of breakage.

How to Fix a Cake that Fell Apart?

The first thing to do here would be not to panic. All is not lost yet, and you can still revive your cake. But, that won’t be possible if you worry too much and start panicking. So, take deep breaths and just follow these instructions:

  1. Use ganache: Ganache works perfectly well to seal the cake, and it isn’t even hard to make. Use simple ganache to seal the cracks on your cake and let it dry. It is a good edible glue that can hide your mistakes beautifully!
  2. Use buttercream: Buttercream is an even better edible glue that we could use to fix your broken cake. It also has the ability to glue completely broken pieces together. So, if the disaster happened when you were peeling the cake off the tin, buttercream is your savior.
  3. Make icing with mascarpone: Mix mascarpone, coffee, and icing sugar and make yourself some nice icing. This is a great replacement for those who do not like using buttercream.

Tip: If the cake is beyond repair or has crumbled too much to fix through the following methods, you could turn it into a neat trifle! Sometimes, even a cake leveler can help to repair the cake, so you should try it for normal repairs.

Have you tried other ways of saving a broken cake, which have actually worked? Or, do you just give up when a cake cracks? Share your experiences with us!

How to Fix Cake Disasters – how to turn cake fails into a beautiful and tasty dessert. No one has to know this version wasn’t the plan!

I’ve been baking cakes for a really long time. Baking is my favorite ‘form’ of cooking. But, even though I’ve been baking a long time, sometimes I still have ‘cake wrecks’. A lot of times, you can turn a disaster into a ‘win’ with just a few simple tricks. And, easy tricks, so you don’t have to waste all those cake ingredients!

Of course, we’d like to avoid these situations altogether. If you keep having the same problem, review my Baking Cakes: Problems and how to fix. Your problem may actually be your oven or something you’re just over-looking. Most of the time when I have failed cakes, I don’t cook them long enough or I don’t spray my pan well enough. These are easy fixes!

How to Fix Cake Disasters

Cake Fail Fixes

  1. If your cake sticks and breaks in half coming out of the pan or a large chunk breaks off – Use icing or lemon curd to “glue” the cake back together. This works best on a layer cake or cake that is frosted completely on the outside.
  2. If your cake falls or has a sink-hole in the center – A. Fill with curd, pudding, whipped cream or frost the best you can and fill with candy. B. You can also remove the sunken part leaving a ring. Frost and serve as a ring or wreath. C. Fill with ice cream, then top with meringue and toast and you have a beautiful Baked Alaska.
  3. To frost a broken cake – You will frost the cake twice. Make sure the first frosting is thin and spreads easily. For instance, you can place a tub of store-bought frosting in the microwave for 10 to 20 seconds. Once its soft, spread over the cake encasing the crumbs in the icing. This is technically called ‘crumb coating’. Let this cool and set. If you ca refrigerate, that’s even better. When firm, frost as you normally would.

If your cake fails and it’s too messed up to fix with icing and serve, turn it into cake balls or truffles.

Applesauce Truffles

Even easier than cake balls is truffle bark! Basically, White Chocolate Strawberry Truffle Bark is the same as cake balls, but you don’t spend all that time rolls balls and dipping them into chocolate. Much, much easier!

Bundt cakes are my nemesis. I have anxiety every time I go to flip one out of the pan… and with good reason. I’ve messed up so many cakes not doing a good flip. Now, I just make trifles like this Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce and act like it was the plan all along.

I made the cake part of this Skinny Cake Batter No Churn Ice Cream specifically to make this ice cream with. However, it’s a great way to use a broken cake.

Pound Cake Churro Cubes can be made with a pound cake that sticks. You can do plain or Pumpkin Spice Churro Bites.

Pound Cake Churro Cubes

May you always have perfect cakes, but if you don’t I hope these tips help!

Photos by Claire Lower.

Turning out a cake, only to have it fall apart, is one of the most frustrating experiences one can have in the kitchen. But ugly cake is still cake, and there’s no reason you shouldn’t eat it.


This doesn’t mean it’s not upsetting. When such a tragedy befell me a couple of nights ago, I was quick to complain about it on social media, but my friends and followers were just as quick to point out that I should view this as an opportunity, rather than a failure (even though I had failed). Here are some of the delicious ways you can repackage this baking tragedy into something you’ll be happy to eat:

  • Build a parfait: Cube the cake, grab some berries, whip some cream, and layer it all together.
  • Construct a trifle: Swap the whipped cream for custard and soak the cake cubes in sherry. (Alternative idea: omit the custard and fruit, and eat booze-soaked cake cubes.)
  • Make a bunch of cake truffles or pops: Cake pops should not be made with those stupid cake pop pans, but with broken cake. Mix crumbled cake with a a cup or two of frosting until the mixture can be rolled into balls. Dip or roll the balls in melted chocolate or candy coating, and let dry on parchment or wax paper. If you want to make pops, impale them with sticks before dipping, and let them dry by sticking them in a piece of Styrofoam.
  • Bake some French toast: This suggestion is from our very own Sam Bithoney, and it’s a great way to eat cake for breakfast. If your cake is too broken up to be cut into slices, simply place big piece in a greased casserole dish, cover it with a custard—this recipe should work fine—and bake in a 350-degree oven until it takes on the texture of bread pudding, with crispy edges (about half an hour or so).
  • Toast it into an ice cream topping: Crumble up the bits of cake cake, spread the crumbs in a single layer on a baking sheet, and bake at in a 250-degree oven for about an hour (until the crumbs are completely dry).
  • Mix it into a milkshake: Throw a few chunks of cake in a blender with some ice cream and milk, and blend away.

If you don’t want to do any of that, you can always just eat the cake as you originally planned. I ate a good bit of mine straight from the pan while cursing the Bundt pan that had betrayed me. The cursing didn’t last long, though; it’s hard to stay angry while you’re eating cake.

Maybe you forgot to grease the pan and now your freshly baked cake is stuck. Or maybe you turned the pan over, and the cake split in two? And now, along with your dessert, you’re feeling broken and wondering how to fix it. We’ve all been there. In my restaurant-industry days, I was once was making a Thanksgiving tart for a customer. When I went to unmold it, I lost control of the pan. The tart went somersaulting down, down, down, until half of it made contact with the kitchen counter and the other half landed squarely on the ground.

I didn’t have time to restart, but luckily I had a second tart—intended for my sister—that I sold off. My sister had to make do with what I could piece together from the counter. (The counters had been cleaned before the collision and the floor tart went to the trash, of course.)

But all was not lost. I broke up any crust that wasn’t already broken and tossed the bits with toasted pecans. I layered that crumble with every spoonful of the pumpkin mousse filling that I could recover and some quickly-whipped bourbon-spiked cream. I garnished the whole mess with candied cranberries leftover from a different project. My sister still thinks it was one of the best Thanksgiving desserts she’s ever eaten.

To paraphrase Spiderman, with great loss comes great opportunity. A broken cake (or tart or pie) may not be a huge disaster in the grand scheme, but it’s pretty damn upsetting when it happens to you. Here are a few way to make the best of a broken situation:

Trifle It

Like that layered dessert I mentioned above, it’s easy to turn a broken cake into trifle. Just grab a clear bowl or trifle dish—or even individual dessert glasses. Break the cake up into pieces that are roughly the same size and tile them across the bottom of your chosen vessel. Next, add a layer of mousse, curd, custard, or whipped cream, then some toasted nuts, or cooked, cooled fruit (fresh berries or a few dollops of jam work too). Repeat those layers until your bowl is full or you’ve run out of cake. Finish with more whipped cream.

Crystalize It

If your cake only cracked on one side, you can take advantage of trends and make a geode cake. The trick here is to cut an even bigger portion out of your cake, then frost it and fill the cavity with brightly colored rock candy, mimicking the crystal-filled rock formations for which the cake is named. Then practice saying it: The gaffe was intentional!

Call it kintsugi cake.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

Fill It With Cream

No one ever said “no” to extra whipped cream. Just serve your dessert a little more casually: Arrange the broken pieces on a platter or cake stand, and then fill in the crevices with whipped cream. Scatter some berries over, and instead of serving slices of cake, just let guests help themselves with a serving spoon.

Toast It

If you were making a layer cake and only one layer has broken, ice the intact layer as normal. Then crumble half of the broken layer and tear the other half into irregular pieces. Toast the irregular pieces in a toaster oven just until they get a little crisp around the edges. Use the crumbles to coat the sides of the iced layer and then use the toasted cake to decorate the top. (You can place them around the rim, corralled into one corner, or across the entire surface.) Pipe on a bit more icing between the gaps of toasted cake.

Saturate It

Think tiramisu, but instead of ladyfingers, slice the broken cake into rectangular pieces. Dip them briefly in coffee (mixed with marsala or liqueur if you’d like), then layer in a dish with mascarpone-laced whipped cream, custard, and a dusting of cocoa powder.

Why Cakes Crack and How to Prevent It

cracked cake Getty Images

Layer cakes
How to fix a crack:
If the top of the cake is cracked, use a serrated bread knife to carefully slice it off. Then frost and stack the layers as usual. This also works if the top of the cake is domed.

If your cake layers are completely falling apart but still taste good, crumble them into pieces and make a trifle by layering the cake pieces in a deep bowl with whipped cream and fresh fruit. Your secret is safe with us.

How to prevent a crack:
If the top of your cake is cracked, your oven is probably too hot. This can cause the outside of the cake to cook faster than the inside, creating cracks. If you suspect this could be an issue, check the accuracy of your oven with a good oven thermometer.

Also try to resist opening and closing the oven door while the cake is baking. Even though you’re just taking a quick peek, this can cause the temperature to fluctuate, which can lead to uneven results.

How to fix a crack:
Spread on a thin layer of sour cream to hide cracks. Or top the cheesecake with fruit preserves or fresh sliced fruit. A pile of fluffy whipped cream always works too.

How to prevent a crack:
A too-hot oven is probably the culprit. But overbeating the batter can also cause a cheesecake to crack. If you add too much air to the batter, it will rise nice and tall in the pan, then deflate—and crack—as it cools. Beat the batter on medium speed just until it is smooth and all the ingredients are incorporated. Make sure all of your ingredients are at room temperature, which will help them combine better.

Also keep a close eye on the cheesecake during the final minutes of baking. Take it out of the oven when the cheesecake is cooked through but still a little jiggly in the center when you shake the pan.

Pound Cakes
How to fix a crack:
Don’t worry about it! Pound cakes often have cracked tops because the batter is so dense. The exterior of the cake cooks first, which can cause the batter to rise up and crack in the center.

How to prevent a crack:
If you really can’t stand cracks, bake the cake in a tube pan, rather than a loaf pan. The hole in the center of the pan distributes the batter so it will cook more evenly and have a smoother surface.

Sheet cakes
How to fix a crack:
Buttercream frosting is like rich and creamy spackle. Unlike other types of frostings, buttercream is thick enough to repair and hide cracks. Give the cake a thin crumb coat to hide any imperfections, then top it with a nice thick layer of frosting.

If the cake is beyond repair, go the trifle route.

You Might Also Be Interested In

How to prevent a crack:
Make sure your oven isn’t too hot. And if you’re concerned about cracking a sheet cake while removing it from the pan, a cold cake is always easier to remove than a warm one. Once the cake has come to room temperature, cover it and let it chill in the refrigerator overnight before removing from the pan.

It’s the moment we all hold our breath while baking: transferring your cakes from the baking tin to a serving plate.

Cue a broken sponge and a lot of disappointment.

However, it’s actually quite simple to fix your cake without any suspecting the damage.

We asked Cher Loh, Head Tutor at the Good Housekeeping Institute Cookery School, to reveal his easy tricks that can conceal a cake that has broken in two…

As buttercream is quite thick, it can help to wedge pieces back together again.

‘You can use it as polyfiller or glue to stick it back together and get away without the crack being seen,’ says Cher.


Depending on the type of cake you’ve made, a simple ganache can work perfectly to conceal any cracks and enhance the taste of your bake.

Cher explains, ‘In a bain-marie, put in butter, double cream and chocolate and melt it all down until it’s nice and shiny. Then pour it all over your cake until it drips down the sides. Using a palette knife, even it all out to make it appear smooth and glossy.’



If you don’t want to go through the faff of applying buttercream to your cake, Cher recommends whipping up some mascarpone frosting.

‘Get some mascarpone, icing sugar and some coffee and mix it all together. You’ll be left with a simple but tasty icing.’

Cher’s top tip to avoiding a broken sponge

‘When you’re transferring a cake from your baking sheet to a cake stand and it can break if you haven’t let it completely cool down. I like to cool down my cake overnight before I trim it or work on it because when a cake is still warm or has just cooled down, the structure is still very soft. Think of the temperature life scaffolding; if it’s too hot or too warm, it’s still weak but once it’s cooled down completely, it’s very sturdy.’


(All images: Getty)

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Friends I must confess I am insanely frustrated right now. I’m on my third round of baking recipes for my Christmas goodies and nothing, absolutely nothing is coming out right. The first round all my brilliant ideas tasted horrible (I promise not posting those!), the second round everything tasted fantastic but nothing would come out of the stupid pan, the third round burned everything. Ugggh! I know it’s not a life threatening crisis or anything but after baking all day to no avail, listening to my youngest yell at me all day (He’s learning to say more please, and we are making progress but there is still a lot of yelling involved on his part), and nagging my oldest for various things all day, I pretty much want to rip all my hair out. Or curl up in the fetal position and cry. Again I know it’s not the end of the world or anything when your baked goods don’t turn out…but still it’s just been one of those days.

I figure most of you don’t necessarily attempt to cook four or five new desert recipes all in one day. But I bet most of you have had a cake that just didn’t turn out… perhaps like me it got stuck in the pan and you had to man handle it to dislodge the thing? And I bet also like me you were a tad frustrated. Maybe still needed a desert to take to a party? Didn’t want to waste a perfectly good tasting cake despite it being a crumbly mountain?

Since I currently have two perfectly lovely tasting cakes in pieces in tupperware I thought I might help you out with this one. Here are three genius ways to salvage a ruined cake:

  • Make a trifle. So a trifle (not to be confused with a truffle, lol) is basically crumbly cake, whipped cream, and fruit, placed in a clear bowl or high sided serving dish in layers. Feel free to omit the fruit if necessary. This desert is pretty and tastes great. You can totally pretend it was intentional that you decimated your cake when removing it from the pan. Perhaps the best thing of all you can totally do this with brownies, pie, whatever.

  • Make cake balls. These are cute and of course taste good. People will actually be super impressed with you if you make them, so again you look pretty smooth with your fancy desert when you walk into the party. The downside is that they are a little time consuming to make. To make basic cake balls, mix two parts well crumbled cake with one part frosting. Shape the mixture into small balls and place on a cookie sheet lined with wax or parchment paper. Place in the fridge or freezer to chill well. Coat the chilled balls in candy quick to seal them. You can check out this recipe from Bakerella on Epicurious for more specifics.

Photo Courtesy of Bakerella on

  • Of course there is a third option: leave the cake in the tupperware. Pour frosting over it. Send it to work with husband and several spoons. I promise if it tastes good it will get eaten anyway.

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There’s nothing more disappointing than baking a cake and having it stick to the pan as you flip it out onto a cooling rack. You worked so hard to make the perfectly fluffy, moist and delicate cake — but all of that excitement and joy disappears when the cake comes out looking like crap.

I can’t tell you how many times this has happened to me. The first few times I created a terrible cake, I broke down in tears, threw the cake away and sulked for the rest of the day. Being a perfectionist, I might take things too seriously.

I don’t know if it is a sense of culinary maturity, or maybe I’m not as neurotic or obsessive-compulsive as I once was when it comes to baking, but recently I took on the task of making a layered German chocolate cake. I have made this cake a thousand times. But unfortunately, this time things did not go according to plan. Instead of my cakes coming out of the pans freely and smoothly, they completely stuck to the bottom of the pans.

My roommates watched me flip the cakes out of my pans with disappointment, expecting me to start crying. But I didn’t. I decided to go with a new plan and make cake balls and cupcakes instead.

As soon as I realized that my cakes were a crumbled mess, I tossed each one into a giant bowl instead of the trash can. I mashed it into fine crumbs, then added the homemade coconut-pecan frosting into the cake once it was cool enough to touch.

Once the cake and frosting were completely incorporated, I rolled half of the cake-and-frosting combination into tablespoon-size balls, placed them on a cookie sheet and stuck them in the refrigerator to cool.

I pressed the other half of cake and frosting into cupcake tins to bake for ten more minutes in a 350-degree oven. The cake was already baked, so I just wanted to seal the cake and frosting together in a cupcake form. My mom makes brownie bites with a German chocolate cake mix baked with coconut-pecan frosting and sour cream, then topped with a chocolate and white chocolate drizzle. So that’s the concept I was shooting for with these “cupcakes.”

As the cupcakes baked in the oven, I dunked the cake balls into melted almond bark, then placed them back on the baking sheet to cool in the refrigerator.

To finish the cupcakes, I drizzled leftover melted almond bark on top to add a little bit of decoration.

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The cake balls were extremely filling and sweet, with the moist cake combined with sugary coconut-pecan frosting encased in an almond bark shell. Although the cupcakes were pre-baked before baking them with the frosting mixed into the crumbled cake, they were extremely moist, soft and definitely called for a big glass of milk.

To avoid this problem, be sure the cake pans are completely greased and floured before adding the cake batter. But if this problem still occurs, don’t have a meltdown. Make cake balls and “cupcakes.” You can still make something delicious after all that hard work.

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  • Creative Cooking

Why Cakes Crack (& How to Prevent It)

Today in the test kitchen, we made a cake we’d been eyeing ever since Yossy Arefi wrote about it: All-Natural Red Velvet Cake.

When it came out of the oven, the color was on point (thanks to the fresh beet purée that gets added into the batter), but the top was cracked. Really cracked.

Our cake cracked—not under pressure, but under heat.

According to Mary Berry, of Great British Bake Off fame, cakes crack when the oven temperature is too high (or, similarly, when the pan is placed on an incorrect rack. For a refresher on how to arrange your oven racks for optimal baking, refer to Alice Medrich’s rules).

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In an oven that’s too hot, the outside of the cake cooks at a much faster rate than the inside. A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. You might experience the same problem if the cake recipe has too much leavener or if you’ve used a pan that’s too small.

In the case of our red velvet cake, we veered away from the original recipe: Instead of baking the cake in two 8-inch pans, we poured all the batter in one 10-inch springform pan. This meant that the cake batter was deeper in the pan, which increased the chances that the crust would form before the insides of the cake were even close to being cooked.

So what can you do the prevent this problem?

  1. Make sure your oven is at the right temperature. Get a thermometer; make sure it’s accurate.
  2. Use the appropriate-sized pan.
  3. To encourage even cooking (let’s say you are adjusting the recipe to a different size pan, you daredevil), some bakers recommend adding another pan, filled only with water, to the oven along with your cake. The water will steam and cause the cake to cook more evenly.
  4. If your quick breads are cracking (…and aren’t they always?), you can create a shallow furrow in the batter with a spoon before sending the loaf into the oven. You’ll end up with a more orderly line down the center of the loaf.
  5. Avoid opening and closing the oven during baking, as this can cause the temperature to fluctuate.

And if you do end up with a badly cracked cake, take assurance in the fact that it will probably still taste good (our red velvet did) and that you can always make a trifle:

Did your chocolate cake fall apart? Do you have peanut butter in the cabinet? Then you can put them together to make these delicious Chocolate Peanut Butter Cake Balls! This recipe is easy to make and a life saver for cake disasters!

One minute it’s happiness, the next it’s sadness. One minute your cake is in the oven, smelling great, you’re surfing Pinterest for frosting ideas to really “wow”. The next minute your chocolate cake won’t come out of the pan, and then it does, in one million pieces. We’ve all been there. Actually I was there earlier this week. So before the tears and bad words come out I’m here to help you save the day.

What to make when a cake falls apart?

These Chocolate Peanut Butter Cake Balls are so delicious that you won’t even mind ruining your cake. In fact, you might start ruining cakes on purpose to make these!

Note, I am providing you the entire recipe below, for both the cake and frosting. If you find this post and already have a destroyed chocolate cake, that’s ok, just use my frosting recipe and continue with the steps.

How to Save a Cake Disaster Recipe

Step 1: Fail at baking chocolate cake. Good job. You aren’t going to regret it at all.

Step 2: Break up your chocolate cake into a bowl. You can use 1 or 2 9 inch cakes for this recipe. Take the cake and crumble it up into small pieces, getting rid of any large chunks.

Step 3: Pour your peanut butter frosting in the bowl. This frosting is amazing!

Step 4: Mix it all up. The color of your peanut butter is going to disappear but the taste will remain. You can use creamy or crunchy peanut butter for this recipe. I used crunchy to naturally add nuts, which you can see below.

Step 5: Roll them into tablespoon sized balls. Put in the refrigerator for 45 minutes.

Step 6: Get your ingredients ready that you want to roll the balls in. You can use shredded coconut, powdered sugar, sprinkles, crushed nuts, crushed candy. Now roll each ball in a bowl of whatever ingredient you are using.

I did some of each because I was so excited. After you roll them, put back in the refrigerator for 1 hour.

Step 7: Eat them, freeze them, enjoy. You can serve them immediately, or you can throw them in a freezer bag in the freezer.

They are extremely tasty coming out of the freezer straight into your mouth. I love having individual size servings already made and ready to eat in the freezer for dessert or when I am craving chocolate. Storing these in the freezer comes in handy and are a favorite treat of mine!

Enjoy! Hope this recipe helps you with your failed chocolate cake!

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What To Make When a Cake Falls Apart

Did your chocolate cake fall apart? Do you have peanut butter in the cabinet? Then you can put them together to make these delicious Chocolate Peanut Butter Cake Balls! This recipe is easy to make and a life saver for cake disasters!


For the Cake

  • 2 cups sugar
  • 1 3/4 cups flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup boiling water

For the Frosting

  • 1/2 cup butter – melted
  • 1 cup creamy or crunchy Peanut Butter
  • 2 cups powdered confectioners sugar
  • 2 tablespoons milk


  • Shredded Coconut
  • Powdered Sugar
  • Sprinkles
  • Crushed Nuts


  • Preheat oven to 350 degrees.
  • In a large bowl stir together sugar, flour, cocoa powder, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla and use hand mixer to mix until smooth – about 1 minute. Stir in boiling water with spoon.
  • Pour cake batter evenly into (2) 9 inch round cake pans that have been sprayed with nonstick spray.
  • Bake for 32-35 minutes.
  • Remove from the oven and let cool for 20 minutes.
  • Beat melted butter and peanut butter in a bowl until mixed.
  • Gradually mix in sugar and once thick, add milk in.
  • Continue beating for about 2 minutes until creamy.

To make the balls

  • Drop your failed cakes into a large bowl. Crush with your hands or spoon to crumble the cake into small pieces.
  • Add frosting into the bowl. Stir with spoon.
  • Using your hands form tablespoon sized balls and place on wax paper cookie sheet. Continue doing this until all the cake mixture is gone.
  • Put in refrigerator for 45 minutes.
  • Remove from the fridge and roll balls into your choice of shredded coconut, powdered sugar, sprinkles or crushed nuts.
  • Place back on wax paper cookie sheet and refrigerate for 1 more hour.
  • Eat! Or throw in a freezer bag and freeze for a quick sweet snack!


This recipe is for the entire recipe. If you’ve used a different recipe for the failed chocolate cake, that’s ok. Just use the frosting recipe and instructions that go along with making the balls. Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

As the saying goes, if you want to make a gorgeous dessert, sometimes you’ve got to break a few cakes…well, something like that.

All cake artists know that making beautiful cakes almost always results in leftover scraps that often just get tossed away. And then, of course, there’s leftover cake and cupcakes that get thrown out when they’re on the verge of going stale. But all that delicious cake doesn’t have to go to waste.

Fortunately, there are hundreds of great recipes out there that let you put those cake cast-offs to good use. Here are just 9 delicious ways to put cake scraps to use.

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  1. Cake Parfait Cups

This is a very clever idea that will help you put multiple leftover ingredients to use in your home kitchen or bakery business. Create individual parfaits (or trifles if you want to be a little fancier) using cake crumbs, pudding, yogurt, ice cream, fruit, chocolate chips or anything else you have lying around. Use clear cups to layer the cake crumbles and your other add-ins for a dessert that’s resourceful, beautiful and delectable.

  1. Cake Decorating

What better way to use leftover cake than by adding it to more cake? Get a unique look by frosting your cake (or cupcakes) as usual with buttercream or ganache, and then covering the whole thing with a thin layer of cake crumbs. Or use crumbs in different colors to create designs or words on the top of the cake.

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  1. Cake Pops

This personal serving dessert concept has become quite ubiquitous of late, but it doesn’t make them any less yummy or popular. They may be slightly more involved to make than you’d think, but worth the effort. Break down any cake scraps you have in a food processor, mix the cake crumbs with frosting and form into balls. Place the balls onto a baking sheet lined with parchment paper and let them sit in the freezer for about 30 minutes.

After they’ve set, get your 6-inch lollipop sticks and melted Candy Melts (or any type of frosting) ready. Finally, simply dip the end of the stick into the Candy Melts, insert the stick into the cake ball and immerse it into the icing so it’s fully coated. You can add sprinkles or any other type of decoration as well. They need to set in an upright position, so you may find it helpful to use a block of florist’s foam to hold them in place.

  1. Ice Cream Topping

Cake and ice cream have a long-standing and mutually beneficial relationship that we don’t see ending anytime soon. Take a cue from the marble slab mix-in trend by folding cake crumbs into softened ice cream or toast up the crumbs in the oven on a cookie sheet and use them as an inventive ice cream topping.

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  1. Crumb Cake Muffins

Everyone knows that the best part of a muffin is the muffin top and the best kind of muffins tops are the ones that are loaded with sweet crumbs that toast up nice and crispy on top. You can achieve these dreamy muffins by incorporating a couple cups of cake crumbles into your favorite muffin recipe. Keep in mind that you may want to decrease the amount of flour the recipe calls for.

  1. Pie Crust

Pies of all varieties use crumb crusts and you can make your own perfect pie crust with your leftover cake scraps. All you have to do is crumble up the leftover cake, toast up the crumbs in the oven, mix with melted butter and press into the bottom of a pie pan. Bake the crust for about 10 minutes at 350 degrees and then proceed with the filling of your choosing.

  1. Cupcake Within a Cupcake

You’ll get rave reviews from your guests or customers when you serve up these pretty little cupcakes that have a surprise hidden inside. Start by using cake scraps to make a cake pop mixture in one or two different colors. Then whip up another batch of cake batter in a different color from your cake balls. Pour a little of the batter into cupcake tins, then place the cake ball on top of the batter and cover in more batter. If you want 3 colors, just cover your cake ball in a layer of cake pop mixture in another color. When you bite into the cupcake, you’ll see a beautiful multi-colored, layered look – check out these 4th of July cupcakes to see for yourself.

  1. Cake Bread Pudding

This recycled cake idea could just turn out to be your new favorite. Borrowing inspiration from classic bread pudding, it starts by covering the bottom of a buttered baking dish in cubes of almost-stale leftovers cake. Next, you cover that in a mixture of 4 eggs, 1 3/4 cups of milk, 1/2 cup of sugar and whatever else you like in your bread pudding (raisins, apples, cinnamon, vanilla, almonds, etc.). Use a spatula to press the cake down and make sure it all gets soaked in the liquid. Finally, bake at 350 for around 35 minutes and slice. Bakeries and home cooks alike could make bake in mini loaves to sell or give as gifts to friends.

  1. Cake Shake

When in doubt, take any leftover cake scraps and toss them into a blender with ice cream and milk for a sinfully delicious cake milkshake.

Now that you see how very useful and delicious cake scraps and be, you’ll probably never throw them in the garbage again. In fact, you may find that what you make with those scraps is better than the original recipe you were working on in the first place!

About the Author: Edward Lee is a professional dessert expert and avid blogger who loves sharing his knowledge and passion on a variety of food publications. He’s also the National Accounts Manager of BoDeans Baking Group, one of the country’s main suppliers of ice cream toppings wholesale. To learn more, visit

Every baker has had a cake that got stuck in the pan or broke coming out of the pan. Cakes – or parts of cakes – can get stuck in a pan for a wide variety of reasons. You may have forgotten to grease the pan before pouring in your batter or the nonstick coating on your pan may have begun to wear out. You may have overfilled your muffin pans, causing the tops of your cupcakes to turn into one solid mass of cake. You may have loaded up a coffee cake with so much fresh fruit that only half of the cake popped out in one piece.

Broken cakes happen, even to great bakers. Fortunately, there are ways to put them back together. One popular option for fixing a broke cake is gluing it back together with , but not every cake is destined to become a layer cake and that fix simply won’t work with many recipes.

The best way to fix a broken cake is to turn it into a trifle. The beauty of this technique is that the finished dessert looks so good, your guests will never know that you intended for it to look any other way.  A trifle is a dessert made with layers of cake, custard, fruit and/or whipped cream. The most traditional trifles typically include all these ingredients, but the beauty of these layered desserts is that they can be adapted to work with any number of flavors. First, take your broken cake and crumble it into bite sized pieces. Use a small offset spatula to scrape any stuck pieces out of the pan. Put a layer of cake in the bottom of a large, clear serving bowl or divide into several individual dishes.

Next, top that layer of cake with chopped fruit – unless your broken cake already included fruit, as the plum cake pictured here did. Berries and stone fruits are both excellent choices. If you only have frozen fruit, you can cook it on the stovetop with a bit of sugar to turn it into a compote, then spoon it onto the cake layer. Finally, add a layer of whipped cream and repeat the whole process until all of the extra cake has been used. Your trifle can be stored in the refrigerator for a few hours until you are ready to serve it, or you can serve it right away.