Spaghetti and Meatball Cake

Spaghetti and Meatball Cake

With Sunday being Father’s Day, I wanted to honor my husband. When it comes to baking he’s right on target and talented. He was asked to bring a desert for a spaghetti dinner at church and this is what he came up with – Spaghetti and Meatball Cake. It was such a hit, people thought it was actually a plate of spaghetti. Below are directions just in case you want to try making it. I promise people will remember the spaghetti cake. We had so much fun making this desert.

Spaghetti-and-Meatball Cake


  1. 18 .25-ounce box chocolate cake mix (plus required ingredients)
  2. 2 16 -ounce tubs vanilla frosting
  3. 2 to 4 drops yellow food coloring 1/2 teaspoon cocoa powder
  4. 1 16 -ounce bag frozen strawberries, thawed
  5. White chocolate, for grating
  6. Directions
  • Make two 8-inch-round chocolate cakes as the cake mix label directs; cool completely. Crumble 1 cake into a bowl. Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth. Repeat to make 2 more cake balls.
  • Sprinkle some of the remaining cake crumbs on a clean surface. One at a time, roll the cake balls in the crumbs, pressing lightly to coat. If necessary, moisten the cake balls with water to help the crumbs stick.
  • Assemble the cake: Put the remaining whole cake on a serving plate or cake board. Spread about 1 1/2 cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make it smooth.
  • Arrange the cake balls on the cake. Mix the remaining frosting, the yellow food coloring and cocoa in a bowl; transfer to a pastry bag with a small round tip. Pipe the yellow frosting around the cake balls in a figure-eight motion to look like spaghetti.
  • Make the strawberry sauce: Put strawberries in a bowl and mash with fork or puree them in a food processor until slightly smooth with a few chunks. Spoon 1/2 cup strawberry puree around the meatballs to look like sauce.
  • Grate white chocolate on top of the cake to look like parmesan cheese.
  • Serve the cake with the remaining strawberry puree on the side.

Recipe courtesy of Food Network Magazine


About Brenda Scruggs

Brenda studied journalism in high school which stirred her imagination into putting words on paper. Years later, she read an author’s interview that awakened the creativity that laid inactive. She gathered her thoughts and laid her pen to paper and hasn’t stopped. Brenda loves to create stories in either Contemporary or Historical settings that take the reader on travels of conflicts and suspense with a flavor of romance. Her characters are strong and determined while facing oppositions that could alter their way of life. She is married and lives in Tennessee. She takes pleasure in watching television with her husband, eating Mexican food and scribbling her thoughts on paper. She is the author of, “The Chocolatier.” A delightful story of romance that is sure to melt your heart as you swirl through the pages relishing Charlene and Charles encounter. Brenda writes creative and enjoyable stories, devotions and games that are inspiring and uplifting that reveals how God works secretly in the lives of her characters. Brenda has been published in the Judson Press. – devotional. http:/
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