“Try the Atomic Cake recipe, a delightful three-layer treat with a touch of Chicago charm. Created in 1942, it’s a sweet story of innovation. Each layer brings a burst of flavor, making every bite a delightful experience.”
Chicago Atomic Cake Recipe
The Atomic Cake recipe, a favorite in Chicago, is a special three-layer dessert that started in 1942 to celebrate the first nuclear reactor. It was created by baker George Kremm at Calumet Bakery and later introduced at Liberty Bakery. The layers vary, including banana and chocolate cakes, custard, fudge, strawberries, and whipped cream.
Different bakeries add their own touches, like using buttercream or changing the layers. The simple atomic cake is popular on the South Side of Chicago, with limited awareness on the North Side. Efforts to sell it outside of this area have been confusing.
Known as a bomb cake or banana split torte, the Atomic Cake comes in various forms, like cupcakes and donuts. Interestingly, it’s rarely sold as a single slice due to banana browning. Despite its complex history, savoring an Atomic Cake recipe gives a taste of Chicago’s rich baking tradition.
Homemade Atomic Cake Recipe Ingredients
For the Cakes:
- 1 layer of banana or yellow cake
- 1 layer of chocolate cake
- 1 layer of white cake
- Fresh bananas, sliced
- Fresh strawberries, sliced
For the Fillings:
- 1 small box of Jell-O Banana Pudding
- 1 small box of Jell-O Chocolate Pudding
- 1 small box of Jell-O Vanilla Pudding
For Toppings and Frosting:
- Whipped cream
- Grated chocolate (optional)
- 1 jar of hot fudge sauce
For the Banana Cake:
- 2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, softened
- 1 teaspoon of vanilla extract
- 2 large eggs, at room temperature
For the Chocolate Cake:
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup unsalted butter, softened
- 1 1/2 cups whole milk
- 2 teaspoons of vanilla extract
For the Yellow Cake:
- 2 1/2 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2 1/2 teaspoons of baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 1/4 teaspoons vanilla extract
- 1 1/4 cups whole milk
For the Bavarian Cream:
- 1/2 tablespoon powdered gelatin
- 2 tablespoons of cold water
- 1 egg yolk
- 1 1/2 tablespoons granulated sugar
- 1/2 cup half-and-half
- 1/2 cup heavy cream
For the Strawberry Glaze:
- 1 pound strawberries, hulled and chopped
- 1 1/2 cups granulated sugar
- 1 tablespoon of lemon juice
For the Chocolate Fudge:
- 3/4 cup sweetened condensed milk
- 1/2 cup semisweet chocolate chips
- 1 tablespoon unsalted butter
For the Whipped Cream:
- 5 cups heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract (optional)
Atomic Cake Recipe Instructions
Banana Cake:
- Preheat oven to 350°F. Coat a 9-inch round pan with grease and flour.
- In a bowl, mix together flour, sugar, baking soda, and salt.
- Add mashed bananas, buttermilk, softened butter, and vanilla. Mix until combined.
- Incorporate eggs one at a time, mixing well after each addition.
- Transfer the batter to the prepared pan and bake for 15-20 minutes. Cool and trim the top.
Chocolate Cake:
- Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- In a bowl, mix cocoa powder, flour, baking soda, baking powder, and salt.
- Add sugar, eggs, softened butter, milk, and vanilla. Mix until well combined.
- Transfer the batter to the pan and bake for 30 minutes, or until a toothpick comes out clean. Trim the top after cooling.
Yellow Cake:
- Preheat the oven to 350°F. Coat a 9-inch round cake pan with grease and flour.
- Combine flour, sugar, baking powder, and salt in a mixing bowl.
- Add softened butter, eggs, vanilla, and milk. Mix until well combined.
- Transfer the batter to the pan and bake for 15-20 minutes. Cool and trim the top.
Bavarian Cream:
- Combine gelatin with water and let it sit to bloom.
- Whisk together the egg yolk and sugar until it becomes foamy.
- Heat half-and-half until boiling, then temper the egg mixture and boil for 3 more minutes.
- Remove from heat, mix in gelatin, and set aside to cool.
- Whip cream to stiff peaks and fold into the custard. Refrigerate for about an hour.
Strawberry Glaze:
- Boil strawberries and sugar, add lemon juice, and boil until thickened.
- Blend with an immersion blender until smooth.
Chocolate Fudge:
- Combine all ingredients in a double boiler and beat until smooth.
Whipped Cream:
- Combine all ingredients and blend until stiff peaks form. Refrigerate until needed.
Assembly
- Stack the cakes, layering them with whipped cream, banana-strawberry mixture, and fudge.
- Cover the entire cake with whipped cream.
- Sprinkle with grated chocolate if desired.
- Chill in the refrigerator for a minimum of 20 minutes before serving.
“Enjoy your homemade Atomic Cake Recipe.”
Tips for an Atomic Cake Recipe
- Mix Just Enough: Avoid over-mixing cake batters; stop when ingredients are incorporated for a light and fluffy texture.
- Watch the Baking Time: Prevent dense cakes by not over-baking. Test for doneness a few minutes before the recommended time with a toothpick; a clean pick means it’s ready.
- Let it Cool: Allow cakes to cool before assembling to avoid falling apart.
FAQ’s about Atomic Cake Recipe
1. Why is it called atomic cake?
It’s called atomic cake because it was made during a time when people were fascinated by atomic energy. It’s like a homage to that era.
2. What are the flavors of atomic cake?
Atomic cake has layers of banana, chocolate, and yellow cake. It’s filled with custard, bananas, strawberries, and whipped cream.
3. How long is atomic cake good for?
Atomic cake is best when eaten the same day it’s made. It’s freshest and tastes best on that day.
4. What is an atomic cake recipe made of?
The atomic cake recipe is made of layers of different cakes banana, chocolate, and yellow. It has custard, bananas, strawberries, and whipped cream in between the layers. Each bakery might have its own twist on the recipe.
Storage of the Atomic Cake Recipe
To keep your Atomic Cake fresh, store it in the fridge covered with plastic wrap. If you want to save some for later, freeze individual slices in plastic wrap and a freezer bag. When you’re ready to eat a frozen slice, thaw it in the fridge for a few hours. Just remember, Atomic Cake is tastiest when eaten the day it’s made.
Equipment for Atomic Cake Recipe
- Cake Pans: Use these to bake different layers of your cake. Make sure you have the correct sizes.
- Parchment Paper: Line your cake pans with this so your cake doesn’t stick and comes out easily.
- Mixer: A stand or hand mixer helps you mix the cake batter well, especially if your recipe has many layers.
- Offset Spatula: This tool is great for spreading icing smoothly and making your cake look beautiful.
- Cake Leveler: Ensures your cake layers are flat and even, so your cake stacks nicely.
- Cake Board or Plate: Where you put your cake together and show it off. Choose a strong base.
- Cake Turntable: Makes it easier to ice the cake evenly, giving it a polished look.
- Bench Scraper: Use this to smooth out the sides and edges of your cake when icing it.
- Pastry Bags and Tips: If you want to get creative with decorations, use these for detailed designs.
- Cake Knife or Server: You’ll need a sharp knife or server to cut and serve your delicious cake.
More Delicious Cake Recipes
- Italian Hangover Cake Recipe
- Vegan Pound Cake Recipe
- Churro Cake Recipe
- Carvel Ice Cream Cake Recipe
If you tried making this Atomic Cake Recipe, please share your thoughts with a 5-star rating and comment below. Your feedback helps others decide if they want to try it too. Share your baking success on social media and tag me at “acrispycookies” on Instagram, Facebook, Pinterest, and Twitter. I am excited to see your yummy creations.
Happy Baking! 🍰😊
Easy Atomic Cake Recipe: Chicago's Classic 3-Layer Delight
Equipment
- Cake Pans
- Parchment paper
- Mixer
- Offset Spatula
- Cake Leveler
- Cake Board or Plate
- Cake Turntable
- Bench Scraper
- Pastry Bags and Tips
- Cake Knife or Server
Ingredients
For the Cakes:
- 1 layer of banana or yellow cake
- 1 layer of chocolate cake
- 1 layer of white cake
- Fresh bananas sliced
- Fresh strawberries sliced
For the Fillings:
- 1 small box of Jell-O Banana Pudding
- 1 small box of Jell-O Chocolate Pudding
- 1 small box of Jell-O Vanilla Pudding
For Toppings and Frosting:
- Whipped cream
- Grated chocolate optional
- 1 jar of hot fudge sauce
For the Banana Cake:
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas mashed
- ¾ cup buttermilk
- ½ cup unsalted butter softened
- 1 teaspoon of vanilla extract
- 2 large eggs at room temperature
For the Chocolate Cake:
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 3 large eggs at room temperature
- ¾ cup unsalted butter softened
- 1 ½ cups whole milk
- 2 teaspoons of vanilla extract
For the Yellow Cake:
- 2 ½ cups all-purpose flour
- 1 ⅔ cups granulated sugar
- 2 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 3 large eggs at room temperature
- 1 ¼ teaspoons vanilla extract
- 1 ¼ cups whole milk
For the Bavarian Cream:
- ½ tablespoon powdered gelatin
- 2 tablespoons of cold water
- 1 egg yolk
- 1 ½ tablespoons granulated sugar
- ½ cup half-and-half
- ½ cup heavy cream
For the Strawberry Glaze:
- 1 pound strawberries hulled and chopped
- 1 ½ cups granulated sugar
- 1 tablespoon of lemon juice
For the Chocolate Fudge:
- ¾ cup sweetened condensed milk
- ½ cup semisweet chocolate chips
- 1 tablespoon unsalted butter
For the Whipped Cream:
- 1.5 cups heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract optional
Instructions
Banana Cake:
- Preheat oven to 350°F. Coat a 9-inch round pan with grease and flour.
- In a bowl, mix together flour, sugar, baking soda, and salt.
- Add mashed bananas, buttermilk, softened butter, and vanilla. Mix until combined.
- Incorporate eggs one at a time, mixing well after each addition.
- Transfer the batter to the prepared pan and bake for 15-20 minutes. Cool and trim the top.
Chocolate Cake:
- Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- In a bowl, mix cocoa powder, flour, baking soda, baking powder, and salt.
- Add sugar, eggs, softened butter, milk, and vanilla. Mix until well combined.
- Transfer the batter to the pan and bake for 30 minutes, or until a toothpick comes out clean. Trim the top after cooling.
Yellow Cake:
- Preheat the oven to 350°F. Coat a 9-inch round cake pan with grease and flour.
- Combine flour, sugar, baking powder, and salt in a mixing bowl.
- Add softened butter, eggs, vanilla, and milk. Mix until well combined.
- Transfer the batter to the pan and bake for 15-20 minutes. Cool and trim the top.
Bavarian Cream:
- Combine gelatin with water and let it sit to bloom.
- Whisk together the egg yolk and sugar until it becomes foamy.
- Heat half-and-half until boiling, then temper the egg mixture and boil for 3 more minutes.
- Remove from heat, mix in gelatin, and set aside to cool.
- Whip cream to stiff peaks and fold into the custard. Refrigerate for about an hour.
Strawberry Glaze:
- Boil strawberries and sugar, add lemon juice, and boil until thickened.
- Blend with an immersion blender until smooth.
Chocolate Fudge:
- Combine all ingredients in a double boiler and beat until smooth.
Whipped Cream:
- Combine all ingredients and blend until stiff peaks form. Refrigerate until needed.
Assembly
- Stack the cakes, layering them with whipped cream, banana-strawberry mixture, and fudge.
- Cover the entire cake with whipped cream.
- Sprinkle with grated chocolate if desired.
- Chill in the refrigerator for a minimum of 20 minutes before serving.
- Enjoy your homemade Atomic Cake Recipe.
Notes
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