My First Bologna Cake
I first saw this at a church potluck in 1978. My friend Mabel brought it. It looked like a real cake! We all gathered around it, laughing. I still laugh at that.
We were so curious. Was it sweet? Was it silly? Then we took a slice. It was creamy, salty, and so good. This matters because food should be fun. It brings people together with a smile.
How to Build Your Cake
Let’s start layering. Use a springform pan. It has a latch on the side. Trust me, it makes life easier. My first one without it was a wobbly mess!
Layer bread, then a little dressing. Then bologna, then cheese. Press it down gently as you go. Doesn’t that smell amazing already? The dressing keeps everything moist.
The Magical “Frosting”
Now for the best part. Mix the cream cheese and last of the dressing. This is your frosting. Ice the cake just like a birthday cake. It looks so fancy!
*Fun fact: The whipped cream cheese spreads like a dream. It’s much easier than the brick kind.* Use a spatula to make it smooth. This matters. Making food look pretty is a gift to your guests.
Time to Decorate
This is where you get creative. Do you have a cake decorating tip? You can pipe pretty edges. If not, a baggie with a tiny corner cut off works great.
Fill another baggie with ketchup. Write a word like “YUM” on top. Or just make squiggles. What phrase would you write on yours? I’d love to hear your ideas.
Serving & Sharing Stories
Slice it into small squares. It’s rich! Serve it with crackers or more bread. Watch people’s faces light up. They always ask, “What is this?”
It’s a talking piece. It starts conversations. Did your family have any funny potluck dishes? This cake reminds me of those shared tables. Will you make it for a game night or a family gathering?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| White bread | 2 loaves | crusts cut off |
| Italian salad dressing | 8 tablespoons | |
| Bologna, sliced | 1/2 pound | |
| American cheese slices (such as Kraft) | 3/4 pound | |
| Whipped cream cheese | 16 ounces | |
| Ketchup | if desired | optional for serving |
My Silly Bologna Cake: A Party Trick From My Past
Hello, my dear! Let’s make a silly treat today. This is my Bologna Cake. It always makes people smile. I first saw it at a church potluck years ago. I still laugh at that memory. It looks fancy but is so simple. It’s perfect for a game night or a fun lunch. Let’s get our hands messy together. Doesn’t that sound like fun?
Ingredients
- 1 loaf soft white bread, crusts removed
- 1 pound sliced bologna
- 8 slices American cheese (or your favorite sandwich cheese)
- 1/4 cup Italian dressing
- 16 ounces whipped cream cheese, softened
- Ketchup, for decorating
Instructions
Step 1: Grab a springform pan. It looks like a cake pan with a latch. This is our secret tool. It makes everything stay together. (My hard-learned tip: We tried a regular pan once. What a wobbly mess that was!).
Step 2: Now, take your soft bread. Cut off the crusts. Layer the slices in the pan. Fill any holes with bread pieces. Press it down gently with your fingers. It feels like making a soft bed.
Step 3: Drizzle two tablespoons of Italian dressing over the bread. It soaks right in. This adds a little zing. Then, lay all your bologna slices on top. Cover every bit of bread. It looks like a meaty blanket.
Step 4: Time for more bread and dressing. Then, add all your cheese slices. Doesn’t that look cheerful? Finish with a final bread layer. Sprinkle the last of your dressing here. Press it all down gently. What’s your favorite cheese for sandwiches? Share below!
Step 5: Now for the “frosting”! Mix the whipped cream cheese. Unlatch your springform pan. The sides will come off. Ice your cake just like a real one. Use a spatula to make it smooth. I love this part. It feels like play.
Step 6: For the final touch, add ketchup “decorations”. Put some in a baggie. Snip a tiny corner. You can write a name or make dots. It’s the silliest cake you’ll ever make. And it’s ready to share.
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 servings
Category: Appetizer, Snack
Three Fun Twists on Our Cake
You can change this recipe so easily. Make it your own. Here are three ideas I’ve tried. They all turned out delicious. The kitchen is for playing, after all.
The Garden Twist: Use thin cucumber slices instead of bologna. Add fresh dill to the cream cheese. So crisp and cool.
The Zesty Kick: Mix a little salsa into the cream cheese frosting. Use spicy brown mustard instead of ketchup. It has a nice bite.
The Holiday Look: Use green food coloring in the cream cheese. Decorate with red bell pepper strips. Perfect for a Christmas party plate.
Which one would you try first? Comment below!
Serving Your Masterpiece
Slice your cake into small squares. It is rich! Serve it with crunchy pickle spears on the side. Some plain potato chips are nice too. They balance the creaminess. For a drink, a cold root beer is perfect. The bubbles cut through the richness. For the grown-ups, a light lager beer works the same way. It’s a fun, casual pairing.
Place it right in the middle of the table. Watch everyone’s surprised faces. They will ask how you made it. You can tell them your kitchen-grandma helped. Which would you choose tonight, root beer or a lager?
Keeping Your Bologna Cake Fresh
This cake is best eaten the day you make it. But leftovers are a treat! Wrap any slices tightly in plastic wrap. Store them in the fridge for up to two days. The bread can get a little soft, but it’s still tasty.
I don’t recommend freezing this one. The creamy layers don’t thaw very well. They can become a bit watery. Trust me, I learned this the hard way with a very sad, soggy cake slice!
You can prepare parts ahead to save time. Stack your bologna and cheese layers the night before. Keep the cream cheese frosting separate in a bowl. This makes assembly so quick and easy the next day.
Doing this prep work matters. It turns a big project into simple steps. This means less stress and more fun in the kitchen. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Snags
Is your cake falling apart when you slice it? Make sure you press each layer down firmly. I remember my first one was a little wobbly. A gentle, firm press fixes this.
Is the cream cheese frosting too thick to spread? Let it sit on the counter for ten minutes. You can also add a tiny splash of milk. Stir it gently until it’s smooth and creamy.
Worried about the bread drying out? The Italian dressing is your secret weapon. It adds moisture and fantastic flavor to every single layer. This step is what makes the cake so good.
Getting these small things right builds your cooking confidence. It also makes sure every bite is delicious. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free bread. Just make sure the slices are a similar size.
Q: Can I make it ahead? A: You can assemble it a few hours before serving. Keep it chilled in the fridge until your guests arrive.
Q: What if I don’t have whipped cream cheese? A: Use regular block cream cheese. Let it soften first, then whip it with a mixer until fluffy.
Q: Can I make a smaller cake? A: Absolutely. Just use half of all the ingredients. A small loaf pan works perfectly.
Q: Is the ketchup necessary? A: Not at all! It’s just for a fun, colorful decoration. You can skip it or use a different sauce. Which tip will you try first?
A Final Word from My Kitchen to Yours
I hope you have as much fun with this recipe as I do. It’s silly, simple, and always makes people smile. *Fun fact: This “cake” was a hit at my grandson’s birthday party last year!*
I love seeing your kitchen creations. It makes my day. Please share your own family food stories with me. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Bologna Cake Appetizer Recipe: Easy Bologna Cake Appetizer Recipe
Description
This viral bologna cake is a surprisingly delicious retro appetizer! Easy to make with cream cheese & bologna slices. Perfect for parties.
Ingredients
Instructions
- It is helpful if you use a springform cake pan, because everything holds together nicely. We did not use one the first time and found it slightly complicated to remove the entire cake at the end.
- Begin by layering the bread slices in a double layer in the bottom of the spring form cake pan. Tear or cut up some of the bread to fill in any gaps.
- Sprinkle 2 Tbs. of the Italian dressing over the two layers of bread (this is where on the modified version we added the ranch/cream cheese mixture instead).
- Next, you need to a layer using all of the bologna over the dressing and bread. Continue layering the bread again and again sprinkle with 2 Tbs. of Italian dressing.
- Next create a cheese layer using all of it over that bread layer. Use the rest of the bread to cover the cheese layer and again sprinkle 2 Tbs. of Italian dressing over the bread. Press the entire thing gently down into the pan.
- Next you make the ‘frosting’. In a large bowl, mix the rest of the dressing (2 Tbs.) with the two containers of whipped cream cheese. Remove the metal spring form pan.
- Using a spatula, ice the cake with the whipped cream cheese the same way you would ice a cake. Transfer the cake to a serving platter or large plate.
- If you have a cake decorating kit, use any remaining cream cheese to pipe around the cake. Fill a small baggie with ketchup, seal and snip off the end. Use the ketchup to decorate the cake, write a phrase on the top or just as a side.
Notes
- Nutrition Facts (per serving, 16 servings per recipe): Calories: 227 kcal, Carbohydrates: 4 g, Protein: 8 g, Fat: 20 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 0.2 g, Cholesterol: 58 mg, Sodium: 791 mg, Potassium: 110 mg, Fiber: 0.003 g, Sugar: 2 g, Vitamin A: 594 IU, Vitamin C: 0.1 mg, Calcium: 262 mg, Iron: 0.3 mg
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