This is the most unconventional cake your mother never baked. I mean why would she, it’s a 3 tier, 6 layer, 12 pound meatloaf with half a liter of custom Voluptuous Red Velvet Volcano Glaze and 5 pounds of the creamiest mashed potatoes. If you’re here to bake this thing remember, you’ve been warned.
Prep time:
1.5 h
Cook time:
1 h



  • 12 pounds of lean ground beef
  • 12 large eggs
  • 1 1/2 loaves of dry white bread cubes
  • 4 tablespoons of Meat Church Holy Cow Dry Rub
  • 12 small yellow onions medium diced
  • Clint’s Voluptuous Red Velvet Volcano Glaze


  • 6 pounds of russet potatoes peeled cleanly and cubed
  • 1/2 cup of 2% milk
  • 2 tablespoons of butter
  • Salt


  • 1 bottle of Broil King Perfect BBQ Sauce Rub
  • 350 ml of Ketchup
  • 1 cup brown sugar
  • 1/2 bottle of grenadine
  • 1/4 cup of beet juice


  • Sautee the onions on the side burner on MEDIUM-LOW for 20 minutes, no rush, until they soft but not sweet texture and taste. Remove and let stand. Mix in 2 tablespoons of Voluptuous Red Velvet Volcano Glaze.
  • Mix all of the burger ingredients including the sauced onions in the biggest restaurant mixing bowl you own.
  • Line 3 different sizes of cake pan with parchment on the sides and bottom. This needs to be repeated once for a total of 6 layers. Sizes are 6-inch, 8-inch, 10-inch.
  • Fill each cake pan halfway and compress the beef mixture as much as possible.
  • Preheat your Broil King pellet grill to 350F (177C) by pressing the Roast button.
  • Bake the cakes to an internal temperature of 145F (63C) and remove and let cool completely. It’s a quick cool in Canada in January.
  • Once cooled remove from the pans.
  • Boil the potatoes until soft, drain and mash with mashed potato ingredients, mash until silky smooth.
  • Start assembling the cake by placing one meat layer onto a tray and top it with a thin layer of mashed potatoes, place the second layer on top.
  • Next move to the middle size and repeat.
  • Then move to the smallest and repeat again.
  • Fill in the gaps with mashed potatoes or meatloaf offcuts as applicable.
  • Return to the smoker then bake until 160F (72C) internal temperature.
  • While the 3 tier cake bakes mix the sauce ingredients together in a pot and simmer until desired consistency.
  • Remove the cake and let stand before saucing.
  • Sauce the living daylights out of it, a steady drizzle just looks awesome.
  • Set the cake back on the grill to set the sauce.
  • Remove the cake and begin piping the flowers onto it with the mashed potatoes.
  • Start at the bottom when piping.
  • Garnish with a plastic motorcycle jumping over a tombstone because I would do anything for love!

Enjoy my cake, I definitely enjoyed making it.

Clint – @cookinwithclint