Epic Carnivore Meat Cake

Okay, normally I don’t like to add commentary to my recipes because there is nothing more annoying than trying to look up a recipe and having to read through 15 paragraphs of someone’s life story before getting to the goods. With this one though, I think we need a bit of commentary…

Long story short, I bribed my way into a group chat, a challenge to make a cake was casually mentioned. Me, being me, took it way too seriously and created this epic meat cake.

The inspiration for this cake was this tshirt that I purchased on Amazon. A full representation of my food pyramid in one cake!

For the cake layer molds I used a ramekin, a large mug, and a slightly smaller mug lined with parchment paper but if you have cake pans, I recommend using those instead.

Each layer is basically a meatloaf, you could add seasonings, cheese, pork rinds, whatever you like to make your meatloaf tasty. I was trying to keep each step simple since the entirety of the cake is quite… elaborate…



Layer 1 (Bottom)

Cake: 1lb ground beef, 1 egg white

Filling: 2 oz stilton & 2 oz cream cheese

Icing: noodle fondant

Decor: 2oz fried cheddar cheese collar

Layer 2 (Middle)

Cake: 1/2lb ground pork, 1 egg white

Filling: sausage gravy

Icing: 8oz cream cheese and 8oz butter buttercream

Decor: 4 slices of bacon shingles

Layer 3 (Top)

Cake: 1/2lb ground chicken, 1 egg white

Filling: 2 oz plain greek yogurt and 2 egg salad

Icing: hollandaise

Decor: crispy egg bits


For the cake layers:

  • Preheat oven to 350F

  • Assemble meat loaf mixes:

  • Beef: 1lb lean ground beef and 1 egg white, salt to taste

  • Pork: 1/2 lb country pork sausage and 1 egg white, salt to taste

  • Chicken: ½ lb ground chicken and 1 egg white, salt to taste

  • Each mix should make 2 layers, so you may need to bake these in two rounds

  • Bake at 350F for 30 minutes or until the internal temperature reaches 165F

  • Allow to cool completely and level the cakes as necessary

For the fillings:

Beef filling:

  • Beat cream cheese until softened and gently fold in crumbled stilton (don’t beat them together or your filling will have a weird green tinge throughout… ask me how I know this… go ahead… ask me…)

Pork filling:

  • Make sausage gravy (please note, you kind of want this thick enough to set in a solid layer so adjust moisture level as needed)

Chicken filling:

  • Hardboil 2 eggs, chop finely, salt to taste and add 2 oz plain greek yogurt, mix til well combined (note - you don’t want this to be too “wet” since it will ooze out of your cake (ask me how I know… go ahead… ask me…)

For the frosting

  • Beat together 8 oz of cream cheese and butter til well combined and fluffy

  • Lightly frost the beef and chicken cakes and refrigerate (this will make adding the hollandaise and fondant layers much easier later)

  • Heavily frost the pork cake and add the bacon strips before the frosting sets

For the decor:

Beef decor:

  • Fondant: make carnivore noodles, only refrigerate long enough so that the noodle is cooled and the parchment paper peels away easily, lay over the top of the cake, cutting away excess and pressing edges together as needed to wrap around the sides. Refrigerate before adding the collar

  • Cheese collar: shred cheddar cheese and lay into a loose rectangle the width of your cake on a baking sheet lined with parchment paper, bake at 350F for 5-7 minutes until crisp and edges start to brown. Once slightly cooled but still moldable, cut one edge lengthwise so you have a straight edge on the bottom of the collar. Wrap the collar around the cake, pressing gently into the fondant. (If you are nervous about the collar staying in place, you can wrap parchment paper around the collar, secure with twine, and refrigerate so the collar)

Pork decor:

  • Cut bacon rashers in half lengthwise and place on a lined baking sheet. Bake at 350F for 20 minutes, flipping halfway through til bacon is crispy. Allow to cool. Cut bacon to the height of the cake and press into the freshly frosted pork cake.

Chicken decor:

  • Make hollandaise and allow to cool to room temp before pouring over the chicken cake

  • Make slutty eggs and use the crispy egg bits to top the cake

Stack the layers, bask in the glory of the monstrosity you have created, then eat it.

Easy as pie! Or, should I say - cake?

Helpful Amazon Links:

- saucepan

- blender

- best salt ever, use code meatfam for 15% off your order

As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.

262 views0 comments

Recent Posts

See All

To support this content and gain access to exclusive recipes, consider supporting through Patreon!