Spaghetti Torte Spaghettitorte Spaghettiauflauf
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Spaghetti Cake

One of my family’s favourite dishes is this spaghetti casserole with cheese sauce and chicken. I mean, if you want to make your kids happy, what do you usually have? Sure, spaghetti with lots of cheese. But have you ever served a spaghetti pie?

This casserole is a real magnet for children and the young at heart. When you take the spaghetti tart fresh out of the oven, it already smells deliciously of cheese, cinnamon, allspice, star anise, cloves and cardamom. Unfortunately, it takes a little patience to actually present the casserole as a cake. Only when the casserole has cooled a little does it set in such a way that you can free it from the springform pan. This was often unbearable for my siblings and me.

Sometimes we were just too impatient and did without the cake tin and were content with everything being wonderfully creamy and loose on the plate and still steaming so deliciously. So we didn’t care what the thing looked like – the main thing was that we could shovel everything into ourselves quickly. The shape is just a gimmick anyway – but a really unusual one.

For the casserole, my mother always put on a chicken broth and then separated the meat from the bone. I always enjoyed it very much to get a few morsels of it from my mother. It certainly made the waiting time more bearable 😉

The recipe may take a little time, but it will make a lot of people happy at once. Maybe the perfect recipe for your next family Sunday?

Als Torte oder klassischer Auflauf ein echtes Highlight!

Recipe for Spaghetti Cake

Spaghetti Torte Spaghettitorte Spaghettiauflauf
Print Recipe Rezept speichern
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 Pieces
Calories 373


  • 26 cm springform pan or a normal casserole dish


For the chicken

For the sauce

  • 200 ml Chicken broth you will make yourself here.
  • 700 ml Whole milk
  • 400 g young Gouda grated, divide into 300 g and 100 g
  • 1 pinch Cardamom ground
  • 1 pinch cloves ground
  • 1 pinch Cinnamon ground
  • Salt, pepper
  • 500 g Spaghetti


Chicken & Broth

  • Put the chicken in a pot with all the other ingredients and pour on plenty of water until everything is covered.
  • Turn the heat up to medium-high and simmer for about 45 minutes.
  • In between, skim off the foam with a skimmer or spoon.
  • After cooking, remove the thighs from the broth and remove the meat from the skin and bones and set aside.
  • Set aside 200 ml of the broth (without the coarse spices).


  • Pour the broth and milk into a saucepan and turn the heat to medium. The whole thing should not boil or simmer.
  • Gradually stir in 300 g grated Gouda and let it dissolve. This may take a while.
  • Add the cloves, cardamom, cinnamon and continue stirring until the cheese has completely dissolved.
  • Stir the chicken into the sauce.
  • Season to taste with salt and pepper.

Bake Spagetthi Cake

  • Preheat the oven to 180 °C.
  • Line the springform pan with baking paper, including the sides. There must not be a crack in it, otherwise the sauce will run out in the oven.
  • Alternatively, you can also use a normal casserole dish with the springform pan.
  • Cook the spaghetti well al dente, i.e. still with a little bite, and then strain.
  • Mix the spaghetti with the sauce.
  • Put everything into the springform pan or casserole dish and sprinkle with 100 g Gouda.
  • Then bake in the oven for approx. 20 minutes.
  • After baking, take the cake out of the oven and leave to cool briefly. If you want everything to set well and become a cake, you should not serve it immediately, but wait at least 20 minutes before removing the ring from the springform pan. You can then put the cake back in the oven for a very short time to warm it up – but only for a short time.


If you like spaghetti, don’t miss the spaghetti in yoghurt-mint sauce .
Recipe contains affiliate link.


Calories: 373kcal | Carbohydrates: 35g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 384mg | Potassium: 290mg | Fiber: 2g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 324mg | Iron: 1mg

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