Travelling down I-10 between Baton Rouge and New Orleans, you’ll find the town of Sorrento, Louisiana, home to a very unique cake. I initially stumbled across this cake recipe while searching for a savory cheesecake recipe. I looked at the picture and was thinking, “What is this monstrosity?” Apparently it’s a local creation that was sold at a church bake sale for quite some time. A lot of people from Sorrento seemed to be very fond of this cake and have been passing the recipe down from generation to generation. I do love cheese and cake so why not? I put cheese on my pancakes and didn’t think anyone else understood how great this sweet and cheesy combination could be.
It’s not the most beautiful cake, but it’ll definitely get people talking and coming back for seconds. This is traditionally made with a yellow cake mix, but being vegan and gluten-free, I had to make my own cake. As soon as I come up with a great cake recipe, I’ll share it. For now, just use your favorite vanilla cake recipe and slice it into layers. This cake was originally made with commodity cheese, American slices, or Velveeta. I assume this cake came to be out of necessity and hard times. I used Follow Your Heart shredded cheddar. In place of the traditional Pet evaporated milk, I used evaporated soy milk. Sweetened condensed milk will work too. You’ll have to thin it out with plant milk and use less sugar.
1 vanilla cake, cut into 4 layers
1 1/2 cups of organic sugar
1 1/2 cups of evaporated milk of choice (I used soy)
1 package (8 ounces) of Follow Your Heart cheddar shreds
Prepare your cake and allow it to cool completely.
Meanwhile, add the remaining ingredients to a sauce pan and heat over medium-low, stirring constantly until thickened.
Let the frosting cool slightly before spreading on top of the bottom layer, then repeating with remaining layers. Frost the sides and top and enjoy this delightful treat!