Rich & Ruffled Chocolate Celebration Cake

Ruffle Cake via Sweetapolita

Happy Thursday! I’ve been eager to talk chocolate cake with you, ever since my post on Classic Vanilla Butter Cake. If you read that post, you might recall that I mentioned my husband and I often debate which cake is a bigger crowd-pleaser: chocolate or vanilla. He’s a vanilla man, and although I used to be a full-on and devoted vanilla lover, my heart is now true to my all-time favourite chocolate cake recipe: Rich & Dark Chocolate Cake. It’s simply the yummiest, richest, most delicious cake recipe I have (not to mention the easiest). It pairs well with many icings and fillings, but works particularly well with Swiss Meringue Buttercream. For fellow cake decorators, you are likely all-too familiar with it, but for those who aren’t, it will likely become an important addition to your baking repertoire. It’s super-creamy, silky, satiny texture is only beat by its buttery, rich, yet not-too-sweet taste.

It also goes on so beautifully, unlike sugary frostings, and therefore gives you some beautiful and simple options when using it to decorate a cake. It’s also what’s used to coat cakes before they are covered with fondant, but it is delicious and diverse enough to be used on its own, especially for occasion and wedding cakes. That’s why I chose to do this gorgeous ruffle cake, to show you how beautiful and show-stopping Swiss Meringue Buttercream can really be. I first saw this ruffling buttercream technique on Martha Stewart, and couldn’t resist it’s frilliness, so decided to use it for this small occasion cake I made yesterday — so simple and so girly.

Speaking of girly, Reese was home while I was getting ready to make the chocolate cake, and when I called up to her room, and asked her if she wanted to help, down she came with her full ballerina-princess costume on. I swear I didn’t stage that, but it sure made for some pretty-in-pink photos of her helping bake the cake.


First thing she did (her own idea) was start cutting parchment circles for her baking pans–this is so my child!


When I look at this photo, besides relishing in how adorable she is, I can’t help but wonder if Grant would appreciate my baking adventures just a wee bit more if I wore this outfit each time I baked. (I can’t help but think that this photo will cause me to tear-up when she’s grown and gone.)


Such focus! I love this retro mixing bowl and tool set I found at my favourite vintage/shabby chic style shop near our house — perfect for her little hands.

Okay, back to cake.  This chocolate cake recipe is such a simple and delicious one. I call this cake “rich & ruffled” because not only does the cake and Swiss buttercream taste rich, but it’s also a premium cake in its ingredients, although worth every single penny. As far as the cake goes, using a premium dark cocoa powder is paramount. I always use extra dark cocoa powder for this cake, and any other recipe that calls for cocoa powder. It’s a sure way to bring your chocolate baked goods to a new level of quality and decadence.

The ruffling technique itself is quite straight-forward. Once I tinted the Swiss Meringue Buttercream (I went with a retro coral colour using a combination of Sugarflair  “Peach” and Spectrum “Electric Pink” gel colours) and applied a thin layer on the filled and stacked cake, to ensure that the ruffles had something to adhere to. Placing the cake on a rotating cake stand, and with a large piping bag (I used 18″) filled will buttercream and fitted with a large petal tip (I used Wilton #123), I started at the bottom, holding the piping bag straight with tip pointing at cake board and the smaller part of the tip facing outward, and just did a back and forth motion until I reached the top of the cake then started again beside that row, and so on.

Once the cake was ruffled all around the outside, I did a circular ruffling around the top. If you’re a visual person, you may enjoy, and benefit from, watching a quick and helpful ruffling tutorial on YouTube, done by the fabulous Melody from Sweet & Saucy Shop in California. You can also read more about this technique from Martha Stewart here. My ruffled cake wasn’t perfect, but it’s pretty forgiving. Ruffles are always lovely (especially fluffy buttercream ones!).

Ruffle Cake via Sweetapolita

Here is the finished cake in its full ruffled glory. So simple and perfect for showers, birthdays, weddings, or any special gathering. Thank you, Martha and Melody!

Swiss Meringue Buttercream via Sweetapolita

Let’s take a minute to adore ruffles. Ruffles, ruffles, and more ruffles!

Ruffle Cake via Sweetapolita

Chocolate cake, anyone?

Happy Ruffling!

Rich & Ruffled Chocolate Celebration Cake

Yield: Two 8-inch round cake layers, 5 cups buttercream


    For the cake:
  • 1 3/4 cups (220 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (90 g) Cacao Barry Cocoa Powder - Extra Dark
  • 2 teaspoons (10 g) baking soda
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (9 g) salt
  • 2 eggs, at room temperature, lightly beaten
  • 1 cup (237 mL) strong, hot black coffee or espresso
  • 1 cup (237 mL) buttermilk, room temperature
  • 1/2 cup (119 mL) vegetable oil
  • 1 tablespoon (15 mL) pure vanilla extract
  • For the Swiss Meringue Buttercream
  • 5 large egg whites (150g)
  • 1-1/4 cups (250 g) granulated sugar
  • 1 pound (4 sticks) unsalted butter, softened, cut into cubes
  • 2 teaspoons (10 mL) pure vanilla extract
  • pinch of salt


    For the cake layers:
  1. Preheat oven to 350 F. Prepare 2 x 9" (or 3 x 8" for slightly shorter layers) cake pans with butter and flour or parchment paper.
  2. In bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients. Add remaining ingredients to mixture and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer).
  3. Divide among prepared pans. Batter will be liquidy.
  4. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean, about 35 minutes. Try not to overbake.
  5. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
  6. For the Swiss Meringue Buttercream:
  7. Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  8. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed, gradually add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  9. Add vanilla and salt and mix well.
  10. Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
  11. Can freeze for up to 6-8 weeks.


*If doing the ruffly cake, you can increase the cake recipe by 50% for a 3-layer cake (or 6, if you slice each in 2) and make the buttercream x 3. It requires tons and tons of buttercream. Trust me!

**This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.

[Swiss Meringue Buttercream recipe adapted from Martha Stewart]

Good luck & enjoy!


Share the Sweetness!


  1. Richelle Woodcock says

    Hi Rosie!!

    I try bit by bit, to go through your blog/site when I have a few spare moments and today in the interim of chaos that is this house, I found myself able to read this post!!

    Funnily enough I am about to bake some chocolate cake today for a wine bottle cake order and I have so much faith in you that I am going to throw my good old chocolate cake recipe aside and venture into yours!!!! It is very similar to my recipe, save a few adjustments, namely I use boiling hot coffee and scalded milk, I know sounds crazy, the batter is very soupy and thin but it bakes up sooooo fluffy it’s a bit crazy.

    The ruffles and your daughter are both gorgeous and you are a bit of a phenom…keep up the good and I am sure exhausting work!!

    • Rosie says

      Thanks, Richelle! Just a note that I had “cooled” coffee, but I have used it anywhere from boiling to cool, and they all seem to work well. Perhaps very hot is a bit better, so I’ve modified. Good luck with the recipe!

  2. says

    Lovely! Great minds think alike, I just started using this technique the last couple of weeks! I find it does use an awful lot of buttercream but much easier then trying to get a super clean finish!

  3. says

    This has got to be one of the prettiest cakes I have ever seen in my entire cake eating life! It may be the girly girl in me but the pink ruffles are splendid! Let your husband know that this glamorous chocolate cake would be out a vanilla cake any day of the week! :)

  4. nyla says

    Wow! I thought your cake was the most beautiful thing I’d ever seen until I scrolled down & saw your adorable daughter. I can’t wait to try a 6 layer ruffle cake w/ meringue buttercream!

    • Rosie says

      Thanks, Callye! I was going to tie the cookies in a bit more, but I ended up using them as props only. Thanks for noticing, but you are the cookie girl, so good eye! I ruffled the royal icing and added some gold dragees. I just love thhe crazy retro feel of that coral icing! Thanks so much for stopping by the blog :)

      • Susan Leech says

        I loved the cookies too and have been searching for recipe. Love this cake – so scumtious and well, it just makes me feel good looking at it.

  5. says

    Rosie this is just beautiful as I mentioned on flickr. I would love to have a try at making this extravaganza, it looks so devine and oh so yummy!
    And how cute is your off-sider Reese, she really looked the part.

  6. Melanie says

    Reese is so precious! I bet that winsome grin will break a lot of hearts some day! ;) The prettiest princess I’ve ever seen, and with such a lovely cake to match! Absolutely darling, I assure you

  7. says

    This is an absolutely, absolutely gorgeous cake. Love the colours and love the piping. I’ve never thought of decorating a cake like you have and will definitely give this a try the next time I am doing a layered one.

  8. Liz Forshaw says

    Gorgeous, gorgeous, gorgeous!! That’s gorgeous post, gorgeous cake and gorgeous cakelet!
    This recipe sounds delicious too!

  9. says

    the ruffly cake is sheer perfection… especially adore the picture of the dark chocolate cake against the pale pink frosting… excellent contrast!!!



  10. says

    Wow, gorgeous cake! I love that method you used, it looks like it adds a lot of frosting to the cake, which in my opinion, is perfect!! I am the biggest frosting lover. I tried to make swiss meringue buttercream last week and it never got fluffy? I don’t know what I did wrong, I had to add powdered sugar to it at the end to make it piping consistency?

    • Rosie says

      Thanks for the commment, Jenn! My thoughts on your buttercream not fluffing up, would be that perhaps your butter was too warm/soft and/or your meringue wasn’t quite stiff enough before you started adding the butter. Just remember that if it ever starts to look curdled, you just keep mixing (with paddle attachment), and it will come back to its fluffy self. Hope this helps!

    • Rosie says

      PS. Also, just a note that you want your bowl, whisk, and anything that touches the meringue in process to be absolutely grease-free. I wipe everything with lemon juice or vinegar first. Hope this helps!

  11. says

    you have such a talent! for both photographing AND baking.. i love all your cakes and treats you’ve been documenting- so glad i came across your work here!

  12. Sue says

    Your cake looks lovely, i was thinking to make it as my birthday cake-
    just wondering can i use other cocoa powder instead of the one you used?!

    Best regards,

    • Rosie says

      Thanks, Sue! You can definitely substitute the Cacao Barry Extra Brute brand Cocoa Powder, but it’s best to stick with the best quality you can, since it’s really the predominant flavour in this cake. I recommend a dark cocoa powder, because I feel it really gives this cake its rich flavour. I hope this helps!

      Good luck and Happy Birthday!

  13. says

    It looks amazing…maybe it’s the prettiest cake I’ve ever seen….Congrats!!!! It’s georgeous!!!!! It’s adorable and the dark colour and the contrast with the buttercream….AMAZING!!!!!!! I love it!!!!!

  14. says

    The cake is fabulous, no doubt, but it’s the matching cookies in the background that captured my heart! Love the dragee centers–what a marvelous textile effect. I’m going to remember that cookie-sized bit of brilliance. (By the way, we have an 18 month old Niamh, too. We just went with the difficult original spelling. ;-) )

  15. says

    Just saw your cake picture on Tastespotting and had to check it out! So glad I found your blog, consider me your newest follower! I absolutely adore the ruffled cake! I actually just recnetly made one for my cousin’s baby shower and will be posting it on my blog soon! I love using the swiss meringue buttercream to create the ruffle effect, this is my new favorite cake decorating technique! I too am a lover of cakes and all things sweet so I am so excited to look around your site and check out more of your creations!

  16. kk says

    hiii rosie…i just checked ur blog now.. this cake is beautiful..but was wondering if u have other recipes or not…or u r just doing orders through this blog..i cant find ne recipe index here….i am a passionate baker too love ur pics…

    • Rosie says

      Thanks, kk. If you look along the right side of the blog under “categories,” you can click any of those for recipes. If you were brought straight to the Ruffled cake post from another website, you are in the actual post, and just have to go back to the blog by clicking the “BLOG” tab above. Hope this helps, and thanks for visiting!

  17. savera says

    I love the ruffle detail, cakes done with buttercream only don’t seem to get enough glamour ;)

    I can’t wait to try this and I love your blog! I’ll be a frequent vistor :)

  18. says

    I just made this yesterday and it was a huge success. Thanks so much for your generosity in sharing. And the Misty Mints recipe? Let us just say “oh my goodness gracious!!!” Love, love, love and adore them. Really, Rosie, all this talent, sweetness and adorableness in one blog is just too much. I have been checking back here daily and get so excited when I see a new post. Best, Stephanie

  19. Adelina says

    This is one of the most adorable, girlish but stylish looking cakes I’ve seen for a while! I also love the coloring too!
    I’m going to attempt making this for a friend’s bday!

    Thanks for this lovely post!!!

  20. Erin says

    I just made this to practice for my daughter’s birthday. but my ruffle edges aren’t as thick as yours. Is the larger side of the tip supposed to face out? also, I had a lot of air bubbles in the icing. But, all in all it still looks great.

      • Erin says

        Thanks. I opted for cupcakes for my daughter’s birthday but still did the ruffle for the frosting. So CUTE! I’m going to try the cake again soon and I’m going to use a bigger tip.

  21. says

    What a beautiful cake!! I love the ruffle technique. I’m hosting a baby shower next month and now I know exactly what the cake will look like. Your cake recipe is identical to Beatty’s Chocolate Cake by Barefoot Contessa which is one of my very favorite chocolate cakes, but I’ve never tried that brand of cocoa powder before. I guess I’ll be ordering some so I can give it a try! Thanks for such yummy inspiration!! :)

  22. Michelle says

    I found this on tastespotting and would so love to make it! How much should you increase the recipe by if you are using 3 cake pans? Also, are there any good recipes to use up all those egg yokes?!?

    • says

      Hi Michelle,
      Thanks for the note. If you are using 3 x 9″ cake pans, you would want to increase the cake recipe by 50%. It currently makes 2 x 9″ round cake pans. The Swiss Meringue Recipe should be x 3 to have enough to ruffle the 9″ round cake. Oh, and for the egg whites, I always use pasteurized egg whites in the carton–safe, freeze well, and no yolks wasted! Hope this helps. Good luck & enjoy!

  23. says

    This is so beautiful. Thank you for sharing and posting this! I can’t wait to try this ‘ruffled’ look on my next cake baking endeavour :)

  24. Aimee Lester says

    I LOVED this cake! The frosting was amazing! My cakes fell a bit in the middle so my layers weren’t perfect but it tasted SO good! Thanks for sharing!

  25. says

    Yum yum yum! And SOOOOO pretty too! How can you eat something so beautiful???

    Thanks for sharing – please visit my blog sometime!


  26. says

    Rosie – your cakes are all so beautiful! I share a similar and rather frightening obsession with baked goods, cake in particular, and your site offers wonderful inspiration. This cake is so pretty – I love ruffles and can’t wait to try this technique for frosting!

  27. Jennifer says

    Hi! I have made your Neopolitan Cake twice now and it has turned out beautifully each time. I’m going to make this one for a bridal shower this weekend. The filling in your cake is white; is it just untinted Buttercream? Thank you for sharing your endless talent.

    • says

      Hi Jennifer! Thanks so much, and I’m so glad you liked the cake! As for this ruffled cake, yep, that’s vanilla Swiss meringue buttercream untinted. I just prefer that when there’s so much colour around the rest of the cake. Just a note you will definitely need 3 times the Swiss meringue buttercream recipe. It may seem like a ton, but trust me, it takes so much to ruffle! Good luck!

  28. says

    I’ve been dying to try this very technique since I saw Melody’s youtube video! It’s just so girly and lovely. I love the matching cookies you made and your little helper is adorable!

  29. Hailey says

    Do you use the ruffling technique in the video for the top of your cake? The top of the one you did, the pictures look more like little loops, opposed to the back and forth motion.
    This is incredibly stunning and I’m dying to try it out.

    • says

      Thanks, Hailey! Yep, I did my top differently then Melody from the video does it. I just started around the outside edge of the top and did little loops, or petals, using the same piping tip as the ruffles, and worked my way into the middle. If you play around and do what feels comfortable, you really can’t go wrong! Good luck!

  30. meriam from moorea says

    hello rosie
    i really love your blog,and this cake is just amazing!!waw!! thank you for sharing your tips and recipes,that helps a lot,specially because i am an amateur,and i m learning everyday from talented people like you!!
    the place where i live is very hot and humid,do you think i can try SMBC for this ruffle cake or do you recommend another recipe for a more stable buttercream?(i ve heard that SMBC doesn t like the heat,is that right? can i substitute a part of butter by some crisco to make it more stable?
    what do you recommend me ,please?
    thanks for answering

  31. Sally says

    The cake looks so beautiful, and absolutely mouthwatering delicious. However, my favorite part of all of this is the adorable photos of your daughter in action. What a time to cherish! (My sweet girl just turned 21, so enjoy every special moment!)

  32. says


    I love love love your blog! So informative, albeit always tempting. I also love that you’ve managed to clear the air about Swiss Meringue Buttercream! Although, if I was making this to frost two 9″ layers of cake/24 cupcakes, just how many egg whites etc would I need? Should I just halve the recipe for it?

  33. Novice Baker says

    Beautiful pictures!!! Is it possible to use a different kind of icing (i.e., vanilla buttercream) to make the ruffles? We have an egg allergy in the family, so the egg whites are a big no-no. I want really bad to make this cake for my daughter’s birthday next week! Thanks for your time.

  34. Katie says

    Do you think it’s possible to use whole milk or something different in place of the coffee? I can’t stand the taste of coffee and this recipe looks amazing otherwise!

    • says

      Katie, I wouldn’t use more milk in place of the coffee, but you can use boiling water. Just so you know, the coffee just enhances the chocolate–the cake tastes absolutely nothing like coffee; I promise :)

      • Tina says

        oh, found my answer! I wanted to know if we can replace the coffee as I’d like to make this for a kid’s birthday. Love your site, I’ve just discovered it and it’s so inspiring!

  35. says

    I made this cake for my daughters 4th birthday party yesterday and everyone said it was the best chocolate cake they have ever had. I doubled the recipe so I would have extra layers. I used “Hershey’s Special Dark Cocoa” and it came out moist, dark, and delicious. It had a great texture for layering. I made a cream cheese buttercream icing since I didn’t want to mess with egg whites and the ruffles turned out beautifully. Thanks for the great recipe. I’m about to work on a way to convert it to a gluten free cake so I can try it myself. :)

  36. Trina says

    Love this cake! I put a wee few drops of almond oil in and add in a bit of extra vanilla bean and its the best! But don’t use the even bake wilton cake strips on them!! I multiplied the recipe by .5 and they almost went over the edges of my 9″ pans!!! painful and scary to watch.. phew..

    • says

      Thanks, Trina! Yes, it does rise quite a bit! In my opinion, you should never have to use the Wilton strips :) If you bake more shallow cakes in layers, they don’t tend to dome up. So glad it worked out for you!

  37. Abby says

    Thank you Rosie!! I whipped up my first batch of Swiss Meringue Buttercream last night, thanks to your lovely website. I wanted to cry at the beautiful glossiness in front of me :)

  38. Leslie Fuller says

    The picture of your daughter Reese is spectacular! It made me SMILE all the way here in Vegas!! :)

    Love your recipes and am going to try something very, soon!

    I came to find your blog from where she was showing your asparagus cake. You are very talented!!


  39. Maria says

    Hi! I’m from Penang M”sia.
    I couldn’t restrain my self from saying
    HOW ADORABLE u’r daughter is…. She so… cute!!
    while searching for the ruffles cake tutorial, I happened to stumble upon
    u’r site & this is one neat ruffles cake i say!

  40. Sarah says

    Hi!!! I love ur blog and I did this cake but i had a problem with the buttercream, even though i did everything like u said i wasnt 100% sold on it….but it was ok…but when i added the colouring it started to separate from the frosting and started to bleed when i put it on the cake….can u tell me why thins could have happened???

    • says

      Thanks, Sarah! If you’re using Wilton colours, they tend to separate in buttercream. I use only AmeriColor and Sugarflair brands, which are professional grade and seemingly more stable, but I’ve had many people who use Wilton email me with your exact dilemma. I hope this helps!

  41. Laura says

    I just made this buttercream for the first time and LOVE LOVE IT!…Did i mention that i love it..and I’m not the only one, my husband is licking everything that has buttercream on it..I think he is trying to take my container and run away w/ it…UGH…lol. Anyway, so, being that it was my first time making this, I was scared to try a cooked icing but I was patient and patient some more and then my icing curdled (I about had a heart attack) but then saw that you wrote if it curdles keep going will smooth back out…so i did…and voila…THE best BC EVER! Thanks sooo much. And I am making my sister the ruffle cake in 2 days..I am stoked bcuz she is gonna LOVE it. I saw the picture and just knew I had to make it for her. And bcuz my normal bc recipe is so heavy i had to try yours since it obviously worked and knew mine would fall off the side of the cake.
    Anyway, amazing!!!!

  42. Mins says

    This cake is amazing.. I’m going to make it for my friend who has been 5 years cancer free this month and we are throwing a surprise party for her! I have 4 other cakes to make that same weekend… Can the Rich and Dark Chocolate cake be made ahead of time and put in the freezer until I’m ready to use it?
    Love the blog. You are soo talented!!

    • says

      Thanks so much! Yep, the Rich & Dark Chocolate Cake freezes like a dream. You can bake it up to a week or so ahead, and wrap tightly and freeze. Be sure to thaw in the refrigerator and then bring it to room temperature, otherwise it will thaw “wet.” Good luck!

  43. Mellybrown says

    Hi Rosie! Getting ready to help a friend bake the cakes for a wedding cake she will decorate. I’m going to use your recipe for rich chocolate cake, but can you help me? — how many times should I multiply this recipe to fill 2 12″ round pans? Thanks for your help, and as always I just love your site. Melissa

  44. Amanda says

    Rosie – I know this is a late post to this but I eventually got around to trying this recipe. Took a while to convert over to Australian quantities but got there in the end…….so worth the effort – YYYYYYUUUMMMMMMM! I made it for my mother in laws birthday and everyone loved it – thankyou, thankyou, thankyou for sharing your creative energies. Cannot wait to attempt another one of your delicious morsels :)

  45. kim says

    So I made an attempt at the ruffle cake this past weekend. The frosting tasted great before I put it in the fridge and even after I took it out to re-whip it and frost the cake with it Sunday night. Well today the frosting tasted awful. :( I’m very sad it was a failure for me.

    • says

      Hi Kim. I have to be honest with you when I say I’ve never heard that before. If it tasted great at the beginning, then suddenly didn’t, that’s quite a mystery to me. What do you mean when you say it “tasted awful?”

      • Kim says

        Well the way my coworkers put it was that it tasted like eating a stick of butter. The night before when I was assembling the cake I was thinking about keeping the frosting all to myself because it was so good! Not so good the next day. I’m going to try and make it again, but not until I have a stand mixer. That was a lot of work with a little hand mixer!

        • says

          The only thing I can suggest is making sure it’s served at room temperature, and not even a bit cold or chilled; that is when it definitely has a butter-texture. It’s just the nature of this buttercream. It’s the most delicious when, and intended to be, served soft and fluffy. Otherwise, it’s possible it’s just not for their taste.

  46. says

    Hi there!
    I’m soooo excited to try this! I used your sugary buttercream frosting this weekend and it was incredible :) I read your comment about Wilton food coloring, but it worked fine when I used that buttercream recipe- my question is, will it be different for the swiss meringue buttercream recipe?
    Thanks so much, I’m in love with your blog :)

  47. says

    Dear Rosie,

    Thank you for this recipe, i have made this cake 3 days ago and it is amazing. It is stil moist after 3 days that is what i like.
    And filled with the SMBC o my gosh to die for.
    I want to use this recipe for a birthday cake for a friend of mine, i am going to make the Debbie Brown spiderhouse cake. It has to serve 20 people. My problem is i always bake to much cake ;-) Can i double this recipe??
    Now my oven is a small one and i can only bake one cake at a time so no 2 9 inch cake pans for me… can i bake this in a one 9 inch 3inch high cake pan?? Or can i devide the batter in two 9 inch cake pans and put on cake pan in the fridge and bake after. I hope i am clear in what i am trying to say haahaa. Have a great weekend Best regards Astrid

  48. Kate says

    Oh my! Talk about good! This chocolate cake is one of the best cakes I’ve ever had!! And I attempted the SMB for the first time and it came out perfectly! Your directions (especially after reading your demystified post) were such a great help. Thank you so much for sharing your recipes! I’m so glad I found your site. :)

  49. yaya says

    thanks rosie for the delicious recipe.tried your swiss meringue buttercream and i can’t stop eating it.Thanks

  50. pavi says

    Wow this look great! I think i’ll try it next week. But I have one question: Is there any way to turn the buttercream frosting into a chocolate buttercream frosting? Can I just add some melted chocolate to it?

    • says

      Pavi, you’re exactly right! If you melt about 300 grams (10.5 ounces) of a good-quality milk, semi-sweet, or bittersweet (I like using semi or bittersweet) for every 5 cups of buttercream, let it cool, you can add it to the vanilla buttercream for a yummy chocolate variation. Add as the very last step of the buttercream and mix on medium-low speed until incorporated. Always serve at room temperature–it’s so delicious!

  51. Nina says

    Rosie, I just recently stumbled across your site and I absolutely love it! I made this cake yesterday after thinking about it for two weeks! Thank you for the tips on the SMB; yesterday was my first try and I must have had beginners luck – or your directions were super great…maybe both :-) Thanks for the inspiration – my version of the Ruffle Cake was a big hit in Sunday School this morning! I’d send you a pic if I could… :-)

  52. Priscila says

    Hello Rosie!

    I love everything you do…! :)

    I was totally in the mood of baking any of your recipes today, and chose the Rich & Ruffled Chocolate cake.
    It was because of the much appealing chocolate cake, and also the wonderful SMB icing.. the combination is just awesome and looks really yummy!

    So I started with the cake today… but instead of dividing the batter into two pans, I baked the whole recipe in a single 9″ pan – have you ever done that?

    It came out more like a pudding, and took twice the time to bake.

    The double time to bake is ok, I got that more batter would take more time to be ready.
    But, what about the texture? Is it alright?
    Should it look pudding-y or like a really moist brownie?

    Or should it looks like a regular sponge cake?

    … Just wanted to share the outcome of my first try at this recipe, as I would prevent others to make the same mistake I did, baking it all in a single pan, instead of two of them… :)

  53. Kate says

    I made this icing (and that yellow cake? of yours) this weekend. It was devine. I will never make regular buttercream icing again.

    Thank you. xx

  54. Ethel says

    Just want to ask how the buttercream will hold up in the fridge and whether it’ll harden and can it be thawed? What are the best kinds of cakes that can be kept in the fridge without ruining the texture of the cake?

  55. Edith says

    I wanna make this cake with another kind of buttercream but I’m not sure how many cups of buttercream I need. Can anyone helps me? :)

  56. Amanda says

    hi – I love this – it’s so pretty! The contrast of the white frosting, chocolate cake and coral icing in particular. I can’t wait to try it, but not being particularly talented at cake decorating, was wondering if you could share a picture and/or instructions for the ruffles on the top of the cake? Thank you!

  57. Pockets says

    I know this may be a silly question…. but how do you increase the recipie by 50% when you use cups?
    Should I just weight everything and add 50%

  58. Lorie K says

    Hi do you have a tutorial of the ruffle cake? How you pipping it on and what tip? Its very beautiful and I would love to recreate it.

  59. Lauren says

    Hi Rosie,
    First I would like to say that I love your blog! Every recipe I have tried has been absolutely amazing and easy since you give such great detail in your method descriptions. I also love all of the adorable birthday cakes you make for your daughters and was wondering if you have any suggestions for a boy’s birthday cake. My son is turning three in a couples months and I am stumped on how to make his cake “boyish” yet still cute and elegant.

  60. Manon Beland says

    Awesome bog, awesome cakes, an inspiration !
    Now if i can get as good as you…. I’ll keep you posted ;) keep up the wonderfull work of art!

  61. Ishtar says


    First of all congratulations on you blog and specially on your wonderful creations. I am an amateur baker from Spain. Last weekend i tried your Swiss Meringue Buttercream recipe and to my great joy it turned out perfect. I decided to leave in the fridge until the next day, as your recipe said it refrigerates and freezes well.
    Unfortunately, the next day, when it came time to ice the cake and i tried rewhipping in mixer disaster struck. My buttercream fell completely apart (butter melting) and no amount of whipping would revive it.
    Now I’m scared of trying again and messing up all my lovely frosting. Any tips? What did I do wrong???
    Thank you!!!!


    • says

      Hi Ishtar,
      I’m so sorry to hear that the buttercream gave you trouble. I’m curious if you left the buttercream at room temperature overnight before whipping? It should also be refrigeratred/frozen in an airtight container. If by chance you began rewhipping while it was cold and/or it wasn’t airtight while chilled, you likely had some water content from it being straight from the fridge, which would have separated the mixture. If you’re freezing it or refrigerating it, you would want to keep in the airtight container until you thaw on the countertop/room temp. I hope this helps!

  62. Jennifer says

    This is one of the best cakes I’ve ever eaten. I’ve made it several times and it is always fantastic. Thanks for the great recipe!

    I’d like to make this in cupcake form–should I just use the same recipe? (No other recipes I have tried compare.)

    Thanks again!

  63. says

    I am new to your website but this cake looks divine! thanks for sharing the recipe! now I know where to get my baking recipes from :)

    have a great sunday!


  64. Zoe says

    Beautiful cake. I tried to make the cake part of this today. (I haven’t even attempted the buttercream yet, that’s a battle for another day). I very carefully followed the recipe and directions to the letter, and the cake tasted pretty good and was moist and fluffy, but it completely fell apart when I tried to take it out of the tin. I did it in two layers, and even just trying to lift the edge up a little bit broke it into pieces.
    I don’t know what went wrong :(
    At least the mangled bits of cake taste good.

    • Zoe says

      It’s ok, crisis averted. I had another go and increased the flour significantly and now it’s perfect.

      My first attempt at the meringue buttercream also failed, but I’m going to have another go later today. Here’s hoping the trend will continue :p

  65. Mimie says

    OMG! I luv your site…this is heaven sent, I have been looking through it for the past several days. I am in awe with the information, the sharing and wonderful photographs. I am so glad I came across your site through facebook. Congrats and many blessings. The cake looks yummy and most certainly beautiful. Is this dense enough to double the batter and use in a wedding cake?

  66. Tracy says

    I just made this cake for my daughter’s 3rd birthday – a princess party, so it was perfect! The cake was easy to make, but I accidentally prepared 3 pans (out of habit) and poured the batter without thinking. I baked them anyway & was happy that I had no doming, plus I didn’t have to cut layers. I did find that it wasn’t quite as sturdy as I had expected, so it was a good thing the layers were cooked thinner. I think I would’ve had a hard time getting them out of the pan without breaking. I had great success with the frosting, but it wasn’t completely creamy when it was served because I had to store the cake in the freezer overnight (absolutely no room in 2 refrigerators because of party stuff!) and forgot to take it out first thing in the morning. Soft enough to still be yummy, though. Mmmm . . . I could sit down with a bowl of that frosting & a spoon!

  67. says

    Hi Rosie,

    I tried this Rich Chocolate cake recipe and I did a Cream Cheese Peanut butter frosting with it and it was DELICIOUS!..I did the ruffle effect as well and it was beautiful. I’m going to try the strawberry cake with the strawberry whipped frosting. I hope to have pictures next time. :0)

  68. says

    Hi Rosie,
    I am fairly new to your blog but so far LOVE all of your recipes that I have tried. I have one dilemma though, I do not like to use oil in baking and am wondering if I could replace it with melted butter. I understand the cake may not be as moist, but will it still be yummy? Or do you have a recommendation for another delish chocolate cake recipe that does not use oil? Thanks so much!

  69. Amy says

    Hello Rosie,

    I am thinking of making this beautiful cake but I would like to know if I can use water instead of coffee? I don’t know if it would affect the outcome of the cake… so I’d like to know what you think about it. Your advice would be very helpful for me as I have just started baking layer cakes :). Thank you!

    • says

      Hi Amy,
      You can go ahead and use boiling water, rather than coffee. The coffee really doesn’t come through in the taste of the cake, but rather heightens the flavours in the chocolate, but if you really would rather not, then water will still work just fine. Hope this helps!

  70. Sally says

    I was wondering if it makes a difference if the coffee is cooled or still hot?? because it doesn’t say and was just wondering. Thanks :) I LOVE your site!!! will try other recipes of yours too!

  71. Dani says

    First, this cake (and the campfire delight cake) look AMAZING!! I am going to try the cake itself and then decide which version I want to finish it with (swiss meringue or the toasted marshmallow/malted belgian chocolate frosting) – I can’t decide, and it’s for valentine’s day.. We’ll see which when the time comes..
    My question resides in this – I could NOT find cacao powder locally anywhere. At least not in it’s purest form – most had dairy, sugar or whatever added to it.. I would have had to order it online – and while I made the decision to make this cake a week ago, standard shipping times from places who carried that particular brand were too far off.. SO, I looked in my local stores.. I found Ghirardelli 100% cacao bars. I wondered how I could use these in place of the powder? I am under the impression that the bars typically have cocoa butter as a means of holding them together when they list no other ingredients but cacao on the label? How would I substitute this chocolate for the powder? Do I alter the amount of vegetable oil (which, I was actually going to use coconut oil in place of for the nutritional value – feel free to let me know your thoughts on that)…
    Lastly, I typically use whole wheat pastry flour for most if not all flour in my baked goods now with a lot of success.. Probably will go halves on this one – pastry flour has less gluten so I don’t want the texture to be destroyed by using all pastry flour)..
    Any thoughts or suggestions would be GREATLY appreciated!!!!

    • Kathryn says

      I made it with just regular Fry’s cocao powder this weekend and it was still awesome! The coffee still gives it that rich dark colour and flavor.

  72. Kathryn says

    This cake is amazing. I made it this weekend and it was the best chocolate cake I’ve ever made and way easier than my other recipes (especially now with the invention of the Keurig single cuppers). I poured the recipe into 3 -6 inch pans. Made for a terrific high cake and served about 12 people. I also did the ruffle in the Swiss Meringue Butter. It was gorgeous! Adults loved the frosting…kids not so much! haha Thanks for posting the recipes!

  73. Kathy says

    Hi Rosie!

    I’m making this cake in steps…am making 3 tiers of heart shapes and will do the ruffles on each (I’ll post a pic on Facebook if it comes out). Oddly though each of the cakes kind of imploded in the center…like it was rising then caved in the center like sucked down and never rose back up. I’ll just put the top side down…I sliced each in half to make 6 layers total and can use flat sides up…but what did I do wrong to cause this cave in? They taste amazing though, I tasted some little crumbs. ;)

    • Deb says

      Kathy, did you ever find out what happened / why your cake imploded? I’m thinking of using Rosie’s recipe tomorrow for a 6 layer cake (torting 3 layers) and trying to make sure I dot my ‘I’s and cross my ‘T’s before starting!

  74. says

    I made this cake yesterday, and I just wanted to tell you that it is AMAZING! The best chocolate cake ever! It’s a staple in my house now! Love it!

  75. Gladys says

    First I want to say that I love your work. Congratulations on an awesome blog. I have a question, does the meringue buttercream have to be refrigerated? Or can I leave my decorated cake out on the counter overnight?

  76. Laura says

    oh my, this is such a beautiful cake, i can’t stop staring at it and it is past 1am on my side of the world. i just have a question regarding the cocoa you use in this recipe and many others, you have written above cocoa barry extra brute and then in the ingredient list, cacao barry extra dark, both links lead to extra dark and yet one has a picture of extra brute. im very sorry for asking a silly question but are these the same? im in australia so its not something i know off hand. am just wondering if im looking to buy the brute cocoa or the extra dark cocoa as i want the color to show and the brute says its an intense red/copper? just want to double check as both are listed. thanks so much for any help.

  77. Erica says

    I made this chocolate cake for a co-worker and it was the moist moist and delicious chocolate cake I have ever produced! Thank you SO much for this recipe, which is now my go-to chocolate cake recipe!

    To top it all off, it’s SO easy!

  78. Sandra says

    Yay! I just found the Cacao Barry cocoa that you recommend in our local store, so I didn’t have to order it online. I’ve never seen it there before, so I bought all of it! I can’t wait to try this recipe now!

      • Star Rigsby says

        Thx so much for your reply, I figured thats what you did and made this beautiful cake this past Friday for a party. It turned out Delish! I have to be honest and say for some reason my oven turned out a very lopsided cake and I was very disappointed so I did not attempt to do the ruffles. I made your wonderful Buttercream frosting and just did a normal frosting on the cake and it was a huge hit at the party~!!! Thx so much for sharing!!!!

  79. Mallory says

    The cake looks absolutely delectable! I was just wondering if there was any kind of substitute that could be used in place of the hot coffee?

  80. Megan Evans says

    This is looks both delicious and gorgeous! I am excited to try it soon! For those of us who only have a vintage mixer, one without extra attachments and plastic sides to keep ingredients from pouring out, will this still work? (I am college student who can’t afford expensive appliances or every single cooking / baking fine tool) I love to cook and bake delectable treats like this, but just don’t have all the gadgets. Is it still doable? Also for the buttercream, when made is it white/cream then it is colored to this beautiful color that yours is?

    • says

      Thanks, Megan! You can definitely make the batter without the plastic splashguard, you just want to start on the lowest speed so it doesn’t splash out. You can even use a hand mixer. The buttercream is off-white before adding colour (as the filling in the photos). I hope that helps!

      • Megan Evans says

        thank you that does help! however with my vintage mixer, will it still work? I don’t have and can’t find any additional attachments besides the those that came on it.. Also, so you put the buttercream between layers And then cover the cake with it before doing the ruffles? Makes sense, just checking details before i give it a go! Thanks again!

  81. Steph says

    The cake looks amazing. Thanks for the recipe i love how easy it is to make the cake. However i have baked this cake a few times now and it’s very crumble and moist to a point where i can’t frost it. I just made it now and it was sinking in the middle in the oven and even more when i took it out of the oven. Can you please help me because this cake looks so good and should be so easy. I don’t have the coca powder you use so i used organic coco powder but apart from that i followed the recipe to a T.

  82. May says

    Hi Rosie, this cake looks stunning. I would like to try to make this for my daughter’s first birthday. Is it possible for me to assemble and ruffle the cake the night before the party and leave it in the fridge for the next day?
    Thanks, may

  83. Gina says

    I’ve been active in the blogging community for about a year and just stumbled upon your website. IN LOVE! Just made the frosting and the your fluffy vanilla cake will soon come. I can never make a buttercream using this method, but your recipe was perfect. At first it was too runny, but after 20 minutes in the fridge and a few more pieces of butter, it was amazing! Thank you so much for your beautiful pictures and recipes.

  84. vanessa says

    help! im trying to make this cake (well the chocolate sponge) and its not cooking? why? The cake tester keeps coming out with wet batter. I doubled the recipe and filled 8″ tins 2/3 full as u mentioned

    what could i have done wrong?


  85. Danielle says

    Can I ask, I have a small oven that is tempermental at the best of times. Hence I can only cook one cake at a time, can i halve your recipe so that there isnt the issue of batter being left to sit, whilst the first cake is cooking?


    • says

      Hi Danielle,
      I understand about baking one cake at a time, as I often bake 2 of 3 at one time, with the third on the counter. The main concern with letting the batter sit is that the baking poweder loses its power, but for the 25 minutes or so that it takes for one cake, you should be just fine. I’ve never had a problem with the second cake not baking up properly. I hope this helps!

  86. Lara says

    LOVE,LOVE,LOVE the cake, the recipes, and the way you keep everything real :) such a refreshing blog and wonderful for bakers like me who find comfort in knowing that things can be delicious and decadent without the stuffy attitude to go with that there are more people like me out there..LOL

  87. Gem says

    Your blog is my baking bible! I gave birth to my second child 9 weeks ago and whilst pregnant developed a huge baking addiction which is still getting stronger and stronger ! This blog is filled with fantastic recipes! Can I ask whether you can taste the coffee much in this cake as I would love to make this for my daughters christening in a few weeks but cannot stand the smell of coffee. Keep up the great work!

  88. Elaine says

    I’m looking at attempting this for my possible future Mother in-law and the rest of my partner’s family for mother’s day. Just wondering what you used between the layers of each of the cakes? Is it just buuter icing without the food dye or is it cream or something else? I can’t wait to give this a go it’s definitley a cake to impress! It’s amazing!

  89. NIcole says

    I baked this over the weekend and the cake didn’t come out looking very good, but tasted great.
    It was very hole-y and a little hard. Not soft, dense, or fluffy. Do you have any idea what i could have done wrong?

  90. says

    I’m just getting ready to make the swiss meringue buttercream. Once my cake has the decorated ruffles, how should I store before the party tomorrow afternoon? I’d like to keep it on the counter, but I fear the egg whites could then make some sick. But then if in the refrigerator, I worry about the texture changing and my ruffles condensating or melting. Any advice would be SO helpful. Thansks!!!

  91. idiosyncratic says

    I decided to try to make a smbc as this appears to be a little more versatile when it comes to decorating. i searched around for lots of diff recipes and decided to try this one first. ( i enjoy reading this blog when i get the time and the results of the cakes are very appealing)
    Anyway i embarked on the SMBC journey fully aware of all the dangers involved and how to combat them. The end result was a a creamy swiss meringue butter cream. BUT it tasted just like a sweet butter???? my family does not eat buttercream (result of growing up with a diabetic mum) and so im hoping im a little biased. Either way i think the butter ratio was slightly too high for me / my family / freinds personal tastes. i would opt for a 1:2:2 of egg, sugar, butter ration next time as various other sites suggest. In the end i lightened the meringue with some pureed strawberyy / guavas and some whipped cream and used that as my frosting and filling! IT definitely made this more palatable to me as i couldnt bear the thought of throwing all this away!!

  92. Fatima says

    Hi Rosie!

    Firstly I love your site, and thanks for adding the youtube link it really helped.

    I made this cake last weekend for a friends birthday in London. I followed the recipe exactly but it had way too much salt in it and I had to throw it away. I used a sour cream, chocolate and raspberry recipe in the end.

    But the SMB was AMAZING! it tastes a bit like ice-cream. I did the ruffles as well on four 9″ layers!!! It was the talk of the party!!!!

    THANK YOU :)

  93. Tess says

    firstly, I LOVE your recipes!
    one question about the cake recipe! roughly how many cups of batter does the recipe yeild? im hoping to make it for a much larger cake and am trying to get the calcultions right!
    thanks so much!

  94. Janani says

    Absolutely love your blog! discovering sweetapolita world only a week ago, i have already tried your chocolate chiffon with rose frosting and the celebration cake…was really impressed with the way the cakes turned out even when done by someone as amateur as me… everyone i gave it to loved it…thank you..

  95. Jen says

    I used this cake recipe to make 3 5″ two layer cakes– two with vanilla SMB and one with chocolate. They were a huge hit! And I love doing the ruffle cake in that size for a first birthday cake that is pretty but simple at the same time.

  96. says

    Hi Rosie,

    I’m going to make my 1st attempt on this cake this weekend for a birthday. I bought Valhorna cocoa powder which my country does no have the brand you used. Please tell me what you think?

    I understand that SMB is very creamy and yummy! Would it have a steady pipable consistency like your whipped vanilla frosting? I need to transport this cake, just afraid that the SMB will melt and I would really love to try to pipe the buttercream like your classic vanilla butter cake. Will it have the same result?


    • says

      I did it. When I made your SMB last night using the modified ratio , it was runny. But after reading all comments, I learnt not to panic. So I packed all the SMB to a airtight container and refrigerate it overnight. I took it out in the morning, re whipped it at noon and it was perfect!

      I spread the SMB over the delicious dark chocolate cake as per the vanilla cake design and it’s gorgeous!

      Thank you ROSIe. You detailed tutorials have been a great help !

  97. says

    Thank you for this tutorial! And the link to YouTube was helpful for me as well. What a gorgeous ruffle cake. I will be attempting a mini version this weekend for my daughter’s rainbow party!

  98. says

    What a beautiful ruffle cake! Thank you for this tutorial, including the helpful link to YouTube. I will be attempting a mini version of this for my daughter’s rainbow party this weekend!

  99. Jessica says

    I just love this cake! My four year old to be has asked for this cake with blue frosting! I do have a question though… can the ruffles be made with cream cheese frosting? That is our frosting of choice in our home! Thanks!

    • says

      Thanks, Jessica! To be honest, I haven’t tried to ruffle with cream cheese frosting, but the main thing is that whatever frosting you do use needs to be super thick and stable. Swiss Meringue Buttercream is sort of unique in that it’s so stable for piping, even though it looks so light and satiny. Sugary frosting (like cupcake frosting) can appear to be thick enough, but then once piped it loses stability in the ruffles (I’ve had readers attempt this). Cream cheese frosting would be worth a try for sure, as it’s much more stable typically, because of the cream cheese. I hope this helps in some way. Will you let me know if you do give it a try? Best of luck!

  100. says

    Wow, this looks so delicious!! Any chance to “veganise” that recipe? I’m experimenting with vegan baking but haven’t found the perfect cake recipe yet… Anyways, thanks for your beautiful pictures :)

  101. says

    Tried making this cake but it was a failure… :(
    It just broke apart when i inverted it from the pan..
    I did use cake flour instead of all purpose flour. Do you think that was the problem?
    Also I did no line my pan as I thought the oil spay was sufficient.

  102. Anita says

    I made my first ruffle cake yesterday for my sister’s birthday today – my son (5 years) keeps looking at it and saying “That’s the best cake ever!” Thanks for this post – very helpful and such fun!

  103. says

    Just found your blog, so loving it. Would love to start one but don’t I have the time right now. I wondered if I would know how to write it so people would find it interesting. No so much a fan of writing though I enjoy reading subjects that I have an interest in. Thanks for sharing :-)

  104. Amy says

    Hi Rosie! I found this cake originally on Pinterest when I was looking for ideas for a friends wedding shower, I was completely intimidated to try this but I’ve been reading everything you have said and I’m going to tackle this! The shower is Saturday but I would like to make this Friday. Would I be better off to assemble the cake with the frosted layers and then do the ruffles Saturday morning AND can you explain to me how exactly I should do this the next day. I understand that I can refrigerate it over night I just don’t want it to come out tasting like butter! Thanks!

  105. Hannah says

    Hi Rosie! You are an absolute inspiration to budding bakers! Your work is simply spectacular:) I was just wondering if this cake would be strong enough to frost and fill with a ganache? Since this recipe has quite a light crumb, I was unsure if spreading the ganache would be a problem?
    Thanks so much!:)


  106. Courtney says

    Hi! I am so excited to try this recipe! I do have a question though…I cannot drink coffee, or use it in any baked goods, so I’m wondering if it can be made without the coffee? I know coffee enhances the chocolate flavor, so I would lose out on that, but do you think it would still be a delicious cake? Are there any substitutions I could make? Flavored creamer? Pudding? Chocolate milk? Or should I just use plain old water? Again I know it won’t be the same fabulous recipe that everyone on here seems to love, but I’d like to find a way to make it work for me without the coffee! Thanks for any suggestions!

  107. Aisha says

    Omg. I am obsessed with this blog… its unhealthy. I M U S T bake something quick or else I’m going to loose it!
    Thanks xx

  108. Ale says


    I’m a big fan of your blog… Of course a big fan of you!! I have tried this recipe and i love it. But I have a question, i will bake a 10″ cake, i was wondering how much batter do I need for this size? I need to double it?? I hope you can answer to me! Thank you!!

  109. says

    I have made this recipe two or three times and I absolutely love it! It’s light, airy and incredibly rich. I managed to find an ultra dark German cocoa at a European deli in my area and it produced beautiful results – chocolatey and intensely dark! You have a beautiful site that I keep coming back to.

  110. agal says

    hi tried this recipie on my anniversary and it was a hit…..awesome simply superb….my husabnd and my son loved the cake….will do it again….have a quick question can i use this chocalte cake recipie for making black forest cake? thanks for ur help and daughter luks absoultely cute….

  111. Anastasia says

    Wow- I just followed the buttercream recipe for my very first swiss buttercream, and it worked PERFECTLY! I’m so thrilled, it’s for my daughter’s first birthday cake, and I was worried, but it looks beautiful and tastes even better! Thank you for sharing these great instructions.

  112. Laura says

    Hi Rosie, I just love your chocolate cake recipe and have made it several times. I plan to make it for my son’s birthday next month and was wondering if this cake is sturdy enough to be covered with fondant? Would I need to chill it before covering it? Hope to hear from you soon!! Thanks a ton… Laura.

    • Laura says

      Ok, I found the answer to my question when browsing through the comments section of the swiss meringue buttercream tutorial :). Gotta chill it till it’s hard and then cover with fondant.

  113. Joanna says

    Quick question, I’m making the cake layers and will be freezing them 3 days before my daughter’s baptism. Once thawed, and iced with SMB, can I keep it out at room temperature? Ideally I’d like to ice it the night before so it would be out maybe 18hrs?

  114. Pam Lambert says

    Hi Rosie I am very familiar with this recipe. The one thing I have tried with this recipe is making a marble cake. Have you ever used this to make a marble cake? I wasn’t sure it could be done since it is a very thin batter. Thank you for the advice in advance.

  115. kim sheffey says

    my niece came to visit me and asked for a chocolate cake made especially for her. of course she gets whatever this aunt can give her. first batch of swiss meringue buttercream separated after trying to bring it back to room temperature having made it and refrig overnight. oh well, good thing i always have a couple boxes of butter and dozen eggs on hand. this time, she got to help me make the pink frosting. i will always remember baking time with my mom and now have baking memories with my niece. the cake was phenomenal and all she could talk about. she only ate 3 bites but she’s only 4. thanks for a great recipe!

  116. Danielle Goewert says

    My questions is with the cake do you have to use coffee. I love coffee but my mother in law doesn’t. I am thinking about making the for my FIL birthday. His mom use to make him a chocolate cake with white frosting but she has been gone 2 1/2 yrs and I thought it would be nice for him to have this. Thanks!!

  117. yai says

    hi! i love your beautiful cakes and your little princes, sorry about mi english i live in spain and every day see your blog i have a question how do you get this wonderful cut aout of crumbs. thak u kiss from spain


  118. Batya says

    I have been making this cake for the past year or so, it is my favorite go to chocolate cake but i find the top of the cake gets sticky, can it be because i substitute lactose free ingredients (ie. margarine for butter and vinegar and soymilk for buttermilk)?

  119. Sabrina says

    Love every single one of your cakes but this is one of my favourites! Dream cake!
    Rosie two questions:
    a-Dis you post a video tutorial for this technique?
    b-could the Swiss Meringue Buttercream be replaced by a ganache?

    Thanks for posting so many beautiful creations!

  120. Sunny says

    Looks wonderful! Is this cake strong enough to use to build a cheesecake cake? As in stick a layer of cheesecake in between the two layers of cake

  121. Abigail says

    Looks heavenly. Gonna try it tomorrow but I have a quick question. When you say x3 for the buttercream do u mean like x3 of all the ingredients for the buttercream?

  122. says

    Hi! I love your website and have used it before to make cupcakes for my nieces birthdays! Now I am taking on the task of my sister’s bridal shower cake! I am definitely making this one but I wanted to make the cake part on 2/16. The shower is not until 2/23. I’ve heard cake can be refrigerated for a week. would this cake hold up? Or do you have any suggestions? Thanks so much!

  123. Sarah says

    Hi Rosie,

    Beautiful cake! I just made this recipe and LOVED it! Have you actually used it to make a stacked fondant cake? It’s so moist so I’m concerned that it will collapse. I’m making a 3-tier birthday cake soon (10/6/8″). Your expert opinion would be greatly appreciated!

  124. jessica says


    I am in love with your cakes! I am wanting to make this cake in a 10″ pan, how much should I multiply the ingrediants by? Thankyou so much xx

  125. Becki says

    This cake sounds delicious. There is no way that I would be able to do the ruffles, so I was wondering if the regular frosting recipe is enough for 3 layers (1.5 of the original cake recipe) or do I need to double it?

  126. AGS says

    Another great recipe Rosie! This is indeed a very rich, decadent, moist chocolate cake.

    I used Hintz dark cocoa powder and your raspberry buttercream recipe – an absolute winner!

    Thanks for sharing.

  127. Rohini Carlson says

    Hi Rosie!

    I’m new to baking and I think that your blog is truly an inspiration. I’ve tried your strawberry cake, vanilla cake and chocolate cake recipes. They all turned out just delicious and was much appreciated by all in the family :) I also made SMBC for the very first time, just the other day, using your recipe and instructions (was very nervous) but it turned out just beautiful and sooooo delicious! So thank you so much!!

    I have a quick question about this cake….instead of baking two layers and then splitting them, is it possible to bake the four layers separately…or will they just be too thin? Thanks in advance!

  128. says

    i checked out d utube vid. awesome, though i gotta admit i thought your ruffles looked a bit different- but I LOVED them. gotta try it sometimg. (maybe the summer)


  129. Sheva says

    Hi. I love this cake and i want to make it for my BD , this saturday. I wonder, i have 3 layer of 8″ i have to double or triple the amount of the sbc? Please answer me as soon as u can.

  130. Jen says

    Hi Rosie! I made this cake for my best friends bridal shower today. It was amazing! This is the second cake of yours I’ve made and they both were so good. I really appreciate the time you take to explain everything. I used the link you had posted on how to do the ruffle technique too- super helpful! Thank you so much for sharing!

  131. Hayley says

    Hi Rosie
    I’d love to make this cake for my own birthday and was wondering if you or anyone reading know’s if the Cacao Barry Cocoa Powder – Extra Dark is available to buy in Australia? I havent heard of it previously. If not, what would make a good substitute?
    I’m looking forward to the challenge!

  132. Charlotte says

    Hi Rosie,

    Thanks for this lovely recipe, I am just using the SMB frosting to put in a cake, I am from New Zealand and have never made this or tasted this frosting before, is it supposed to be rather buttery??? It doesn’t taste like actual butter, its a little sweet put has a buttery texture. I just don’t want to pipe it onto the cake if it isn’t the right texture. And if it is too buttery can you make it sweeter or would I have to start from scratch? I have trolled through all the responses to this cake and found nothing to what I was wanting.

    Cheers :)

    • Julia says

      Hi Charlotte, I found that this turned out beautifully in terms of look, stability and texture but was too buttery – and I love rich food! (I’m in Australia – don’t know if the butter is richer in Oz and NZ??). I added some icing sugar and extra vanilla to cut through the ‘buttery-ness’, and that helped. It blended in well and wasn’t grainy. (Joshua John Russell adds icing sugar to his SMBC in the free Craftsy class). Next time I’ll try less butter though.

  133. Aysh says

    Dear Rosie,
    I absolutely love this cake and make it quite often. I just ordered the Cacao Barry Extra Brute c. powder like you recommend. I normally use Valhrona c. powder. I understand that the Cacao Barry is dutch processed. I have been straight substituting one for the other and haven’t had any cake problems. Now that I know, I am completely confused since I thought it is not possible to substitute them.

    I would appreciate some advice since I am baking cupcakes later today.



  134. Annie Bélec says

    Hi ! If i do my cake on the saturday and it’s for the next day, do i have to put the cake in the refrigerator for the night ?

    Gorgeous cake :)

  135. Maegan says

    I just found your blog and I’m literally obsessed! I keep gushing about it and turning m computer around, ever 2 seconds to show off another beautiful creation to my boyfriend haha =]
    I’m making a cake for an anniversary dinner and I’d seen the ruffles before and I thought that they would be perfect! Just wondering how you did the top? I can sort of see it in the photo of the slice of cake but didn’t know if maybe you had more photos of the top. Thanks!

  136. Angel says

    I am wanting to make this cake. The problem that I am running into is the Cocoa powder. Although I am not a fan of straying from quality or what is suggested, If I am not able to locate Cocao Barry Dark Cocoa Powder, what would be a good alternative? I am very much looking forward to making this cake.

  137. Zoe says

    How would I go about converting this into a vanilla version? I need two cake batters that are kind of the same texture and will cook the same for a zebra cake.

  138. Vincent G says

    Hi Rosie,

    I am a fan of your blog, and because of your blog, I have discovered Swiss Meringue Buttercream which has now made me a convert from the sickly sweet and original buttercream, and also the ruffled cake look. Exquisite!

    I wanted to clarify with you the amount of butter used in this recipe for this post. I noticed it says 1 pound of butter is required for 5 cups of buttercream, which is approximately 450g. In your other post on “Swiss Meringue Buttercream Demystified”, the amount of butter specified was 3 cups of butter (680g) for 10 cups of buttercream, which does not appear to be consistent with half the quantity as stated in this post.

    I added a pound of butter in as written, and it made my buttercream really scrambled, and sadly, I could not bring it back to life, and had to get rid of it. Which measurements would you propose I follow?

  139. says

    Hi Rosie! I just came across your blog right now while looking for birthday cake recipes. I am in awe of that ruffled frosting! I’ve never seen one like that before. Anyway, I have a question with making Swiss Meringue Buttercream: 1. Do I have to whisk it by hand while simmering over hot water or by a hand mixer? 2. Does the water needs to be over a fire or just needs to be simply hot? 3. Do I have to remove the bowl from the pot of water when it reaches 140 deg F or just simply proceed with the rest of the procedure?

    Sorry for the long question. I’m really confused but wants to try this. Thank you

  140. Kelly says

    Hey Sweetapolita! You are currently my cake hero, as your Swiss Meringue Buttercream tutorial and pink ruffled cake inspiration just helped me finish my brother’s wedding cake. Such a delicious frosting and a deceivingly simple decorating technique made a (hopefully) delicious cake actually look “weddingy”. Thanks for your expertise!

  141. Laura says

    I plan to make this for my daughter’s birthday next week. If I make it the day before the party, do I need to refrigerate it overnight? If so, how early should I take it out before the party?

  142. Renee says

    Made this cake for my daughters 3rd birthday and received so many compliments on it. My daughter absolutely loved it, it looked beautiful and tasted wonderful. I would normally buy a cake for special occasions and was unsure if I’d be able to pull this off however I was quite pleased with the end result

  143. Stephanie says

    I tried out this recipe’s SMB recipe with your Classic Vanilla Butter Birthday Cake as a trial for my son’s cake. Oh…. My… Goodness!!!! It was so heavenly!! It just all went together so well, I couldn’t believe it. The cake came out perfect. The SMB, though it was a little harder to spread on than normal buttercream, tasted divine with the cake. I’m so glad I found your site. Thank you, thank you, thank you!!

  144. Julia says

    I’ve been looking at this post (and ‘SMBC demystified’) for weeks and finally made this cake today. Thank you so much for the information – the SMBC turned out beautifully and was much less fuss than I expected (although I might add less butter next time. I’m in Australia – maybe the butter is a bit different?). It was my first time piping ruffles – it was not as beautiful as yours, but was still a huge hit.

  145. Elva says

    Hello Rosie,
    I was wondering if I should mix the cocoa with the hot coffee first and then add it to the mixture after cooled? Doesn’t cocoa release most of its flavour after heated and moistened ? Also where do you get your cocoa powder? I live in Toronto too. Thanx

  146. Bronwyn says

    Hi Rosie,

    Thanks again for an amazing recipe, I love baking your cakes!
    I have one question, how did you do the ruffles on the top? On the Martha Stewart website its not explained and on the YouTube video it only does a boarder as its a tiered cake. I just endes up doing a boarder and putting some funfetti ontop but would love to know for the next time!
    Thanks :)

  147. Jen says

    This chocolate cake is crazy good. I had a request for a chocolate on chocolate birthday cake so I couldn’t do the lovely pink ruffles. I did a Nutella mascarpone filling and it was like dream. Thank you!

  148. says

    I just made this cake for my son’s first birthday party tomorrow – sadly it is only for him to eat (smash cake style) It smells and looks so yummy! It did sink in the middle a bit – any suggestions? I made the rest of the batter into cupcakes – they sunk as well. Is it not a good cupcake recipe? I am super excited to eat the cupcakes though!!

  149. Megan says

    You need to give credit for this cake recipe. I might have missed it in reading through but this is definitely my favorite cake recipe which I saw Ina garten make and it’s titled “aunt beattys chocolate cake”

  150. Dena says

    I made this frosting x3 for a ruffle cake with our own family chocolate cake recipe. It did ruffle very nicely, but I’d say the majority of the people in attendance didn’t like the frosting. “like eating a stick of butter” “not sweet enough” etc. I’ll probably stick with my standard buttercream from now on as that’s always a hit.

  151. Katie says

    Hi! I see that you use gel food coloring for the frosting, but I can’t find any in my area. Is there another kind I can use? I heard liquid food dyes make frostings too thin, is this true? Thanks!

  152. Susie says

    Your cake is beautiful! But by far, the prettiest thing on this page is your precious daughter!!! Back to the cake, I am making this for my husband. I was wondering if I could add orange extract to the buttercream frosting? I was also thinking about making a chocolate ganauch to put in between the layers and cover the cake lightly to help the icing stick.Any suggestions?

  153. Audrey says

    Hi!! May I know when you say 237ml of espresso, how much of the espresso granules and boiling water did you mix together?

  154. Myrna says

    I love the vintage look to your cake. But I simply love those cookies
    Do you have the recipe for them? Thank you

  155. Denise says

    Hi! First off the cake looks absolutely gorgeous and I can’t wait to make my own! But I really want to match the top of mine with what yours looks like. I think above you mentioned in the comments that you used loops instead of back and forth could you elaborate on that? I don’t really understand what you meant by that. Thanks!

  156. Jackie says

    LOVE this cake! And LOVE SMB icing. However, do you find that it melts quickly when piping, due to the butter being warmed by your hand holding the bag? I find that when I pipe elaborate designs such as this, it gets runny half way through! Any suggestions? THANKS! :)

  157. Jordan says

    I’m wondering about the coffee. I wanted to make this cake for my sister but she doesn’t like coffee, is there a strong flavor in the cake?

  158. says

    I have been using this recipe since last September and honestly, it is the best chocolate cake I have ever had. I decorate cakes on the side and for family and my family only wants this cake ! I end up making at least 2 a month because my husband and I have a huge extended family! I will never make another butter cream again either! Amazing recipe!

  159. Tabitha D. says

    Beautiful! Have made several of your recipes and can’t wait to try this one out for my nephew’s birthday cake next weekend… I’m to make a minecraft themed sheet cake… half sheet cake really… and am wondering if this one would be suitable for this and how many times I would have to make this recipe so it’s enough batter?

    P.s. LOVE your book… can’t wait to order some of your new sPringle collections! They are incredible!

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