If you’re like me, you’re probably so tired of staying home and socially distancing.

So I found a way to take out my frustrations on this damn virus:

Baking

And what’s better than just baking?

Baking a cake that looks like the COVID-19 virus.

Here in Las Vegas, most everything has been shut down – even the Strip. The tourism industry is taking a hard hit here, and about 200,000 people have been laid off just from Strip properties.

This virus is absolutely messing with everyone’s lives. Staying at home has become the new normal, and so many businesses are being affected by this. We’re all being forced to find new ways to entertain ourselves, and sometimes, we’re learning new skills to do so.

For me? I made my first cake from scratch, and I clearly had to be extra about it.

So here it is:

How to make a COVID Cake!

Tools you’ll need:

• Two large mixing bowls

• A stand mixer or hand mixer (or just some strong arms)

• Measuring cups

• Two 9” cake pans

• An oven (duh)

The Chocolate Cake Recipe:

Ingredients:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 cup unsweetened cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 3 large eggs

• 1 cup buttermilk

• 1 cup warm water

• 1/3 cup vegetable oil

• 1 1/3 teaspoons vanilla extract

The Buttercream Frosting Recipe:

Ingredients:

• 1 1/2 cups butter softened

• 8 oz cream cheese softened

• 3 teaspoons vanilla extract

• 6-7 cups powdered sugar

• about 1/4 cup milk as needed

Instructions:

The Chocolate Cake

• Preheat oven to 350 degrees. Spray two 9” cake pans with nonstick spray.

• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt. You can do this in a stand mixer using a low speed until combined, or do it by hand if you don’t have a mixer. Just make sure you combine everything completely.

• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes if you use a mixer.

• Divide the batter evenly among the two pans.

• Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

  • Use this time to make your frosting!

• Cool on baking racks for 15 minutes, and then turn out the cakes onto the racks and allow to cool completely.

Instructions:

The buttercream frosting

• In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results (or your strong arms if you hate yourself).

• Add in vanilla extract. Beat until combined.

• Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Finishing the cake:

• When the cake has cooled, frost the first layer completely. Place the second layer on top of the first, and carve the cake into a dome shape.

• Frost the entire cake, then place in the freezer for about 10 minutes, rotating halfway through.

• Repeat this process 3 more times. You will have four layers of frosting on your cake when you finish.

• Spray the entire cake with edible shimmer spray. Finish with raspberries, using toothpicks to hold them on where necessary.