6-Layer Chocolate Sprinkle Cake + a Cookbook Announcement!

So . . . I have some news! As you may have guessed from the title of this post, I’m thrilled to share that I’ve just embarked upon writing my first Sweetapolita baking book!

I know this will be the most creatively rewarding journey of my life so far and, although writing a book is all new to me, I feel strangely comfortable — as though this is exactly where I was meant to be. It also makes a world of difference having such incredible support. Over the past many months, I’ve worked closely with my fabulous literary agent, Judy Linden of Stonesong Press, while creating my book proposal, and without her this would never have come to be. And I couldn’t be more honoured to be teaming with such an amazing editor, Ashley Phillips, from Clarkson Potter  and yet another amazing editor here in Canada, Robert McCullough, from Appetite by Random House of Canada – have you seen the incredible cookbooks they publish? Of course you have! Martha Stewart’s books, the Barefoot Contessa books and Rachael Ray’s books are just some examples of the incredibly inspiring books published by Clarkson Potter/Random House. Needless to say I’m in amazing hands.

As I worked on the outline for this book over the past year or more, I felt as though I going to bust from the urge to share the ideas with you on the blog. Somewhat torturous and exhilarating all at the same time! I tapped into the very essence of my heart and soul, and now it’s time to bring those ideas to life in the kitchen, through the lens and finally, in print. I simply can’t wait to share more details with you along the way. What a journey ahead!

Finally, I want to thank you all from the bottom of my sweets-loving heart for helping me make this happen. Your enthusiasm and support for this blog has inspired me to strive for creative heights I never imagined possible. And the truth is, I kind of love you guys. Like crazy.

And as any self-respecting baking junkie would do in a time of celebration and dreams-come-true, I made a super-sprinkly cake!

Sprinkle Cake via Sweetapolita

What is this sprinkle-crusted cakey-ness? It’s a 6-layer moist chocolate cake, filled with vanilla birthday cake whipped cream filling (we’ll get to that yumminess), covered in malted Belgian chocolate frosting, then covered with a medley of sprinkles and such. Inspired by one of my favourite cake recipes, the Campfire Delight Cake, I’ve been thinking a lot about 6-layer chocolate cakes covered in malted Belgian chocolate frosting — it’s just too awesome to not. But with all of that chocolate going on, 5 layers of vanilla birthday cake whipped cream filling push the party in this cake over the edge. So decadent!

You probably remember from this cake and this cake that I love whipped cream filling. I think it’s such a great starting point for a filling, and you can flavour it pretty much any way you like. It’s so light and airy, and because it’s not sweet or buttery, it’s the perfect filling for a rich cake frosted with a rich icing. So I just took that whipped cream filling and turned it into a vanilla birthday cake of sorts! With some white cake batter, pure vanilla and rainbow sprinkles that classic whipped cream filling just had 8 excitable little girls show up to the door with their party hats on.


I thought it would be fun to make a huge sprinkle medley to decorate this cake, so I just grabbed a big bowl along with a bunch of jars of my favourite sprinkles and sugar pearls, and kept adding and shaking them up until I liked the way it looked. I decided to pipe a fancy border around the top, mostly because I love the consistency of that chocolate frosting, and I knew most of the cake surface would be covered with sprinkles.

Crunchy, creamy, cakey, fluffy, chocolaty. The border is just a twist on this piping technique, but with the 1M star tip, and rather than just piping one “shell” after the other in a straight single line around the top of the cake, I angled the first one toward the centre slightly, and then piped another right beside it, angling it toward the first — like a heart shape. Once you do this around the whole cake, it takes on a woven look of sorts. Really quite simple, but neat looking!

Sprinkles via Sweetapolita

And then I started daydreaming frolicking in a huge adult-size play area filled with 5 feet of this sprinkle medley. And then I had cake. And then I did a few jumps for joy! And then I got a cramp. But then I jumped for joy again!

I simply cannot wait to share more book details with you all. Stay tuned! In the meantime, please say you’ll make this cake to help me celebrate?

6-Layer Chocolate Sprinkle Cake

Yield: One 6-layer, 8-inch round cake

Serving Size: 8-10

6 layers of moist, dark chocolate cake filled with birthday cake whipped cream and sprinkles, covered in creamy, rich malted Belgian chocolate frosting and covered in a medley of more sprinkles.


    For the Chocolate Layer Cake:
  • 2-1/2 cups + 1 tablespoon (330 g) all-purpose flour
  • 3 cups (600 g) granulated sugar
  • 1 cup + 1 tablespoon (135 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
  • 1 tablespoon (15 g) baking soda
  • 1-1/2 teaspoons (7.5 g) baking powder
  • 1-1/2 teaspoons (12 g) salt
  • 3 eggs, at room temperature
  • 1-1/2 cups (360 mL) buttermilk, room temperature
  • 1-1/2 cups (360 mL) strong black coffee, hot
  • 1/2 cup (120 mL) vegetable oil
  • 1-1/2 tablespoons (22.5 mL) pure vanilla extract
  • For the Whipped Birthday Cake Filling:
  • 3 tablespoons (45 ml) cold water
  • 1 tablespoons (15 ml) unflavoured gelatin (such as Knox brand)
  • 2 cups (500 ml) whipping cream (35-37% fat), cold, divided
  • 1/2 cup (63 g) icing sugar
  • 1 heaping tablespoon (15 g) white cake mix
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt
  • For the Malted Belgian Chocolate Frosting:
  • 1 lb butter (2 cups)(454 g), at room temperature
  • 4 cups (500 g) icing sugar (confectioners' or powdered), sifted
  • 3/4 cup (75 g) Ovaltine Classic (brown in colour)
  • 1 tablespoon (15 mL) pure vanilla extract
  • Pinch of salt
  • 8 oz (250 g) quality Belgian chocolate, chopped, melted and cooled
  • 1/2 cup (120 mL) whipping (35% fat) cream
  • You will Also Need:
  • Sprinkles! Lots of them (about 2 cups), preferably a mix.


    For the Chocolate Layer Cake:
  1. Preheat oven to 350° F. Prepare three 8-inch round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).
  2. In bowl of electric mixer, sift all dry ingredients, including sugar. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
  3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
  5. For the Whipped Birthday Cake Filling:
  6. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  7. In a small bowl, sift together the icing sugar and cake mix.
  8. In a chilled stainless steel bowl with a chilled whisk attachment (for stand mixer), beat the remaining whipping cream, icing sugar/cake mix, vanilla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
  9. For the Malted Belgian Chocolate Frosting:
  10. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  11. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  12. Add whipping cream and beat on med-high speed for another minute.
  13. Mix and "work in" with rubber spatula right before applying to cake (to rid of air bubbles).
  14. Assembly of the 6-Layer Chocolate Sprinkle Cake:
  15. In a medium bowl or container, create a mixture of your favourite sprinkles: non-pareils, rainbow jimmies, chocolate sprinkles, pearls, etc. Set aside.
  16. On an 8-inch round cake board (or cake plate), put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
  17. Place your first layer face-up on the board (or plate) and cover with 1/5 of the Whipped Birthday Cake leaving about 1/2" around the edge and cover with a thin layer of your favourite sprinkle mix.
  18. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
  19. Using a turntable, if possible, frost entire outside of cake with a thin layer of Malted Belgian Chocolate Frosting to seal in crumbs. Chill until firm. Repeat with another layer of frosting, this time working to get the frosting as smooth as possible. Place cake on a cookie sheet and carefully press your sprinkle mix onto sides, letting the excess fall down onto the cookie sheet. You can cover sides completely or leave 1/3 exposed (as in photo). Once you are pleased with your sprinkled sides, fill a medium or large pastry bag fitted with pastry tip 1M with the remaining frosting (about 2/3 full) and pipe border around the top of cake. Chill until firm.
  20. Take cake from fridge and cover the top with a layer of your sprinkle mixture, using a toothpick to push sprinkles in between piping. Once frosting softens again, the sprinkles will adhere to top.
  21. Serve cake at room temperature, but keep refrigerated if not serving the day it's made.
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Sweetapolita’s Notes:

  • For the chocolate cake, I used Cacao Barry Cocoa Powder – Extra Dark.
  • For the malted Belgian chocolate frosting I used Callebaut Dark Callets 70.4 % .
  • For my sprinkle medley, I used rainbow jimmies, sugar pearls, chocolate jimmies, and tiny round rainbow sprinkles.
  • To decorate the piped border, I used a medium pastry bag and pastry tip 1M.
  • You can make the chocolate cake layers up 2 days ahead, wrapped tight in plastic wrap and stored at room temperature, or up to two weeks ahead wrapped tight and frozen. Thaw in refrigerator and then bring to room temperature.
  • Keep decorated cake in refrigerator for up to 2 days, but serve at room temperature.

Good luck & enjoy!

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  1. 1

    Congratulations on the cookbook. I can’t wait to buy it. Your recipes have become my go to recipes for cakes, cupcakes, ideas and your tutorials have been incredibly helpful. You have inspired me to take chances, explore and be a better baker. Thank you.

  2. 2

    I can’t wait for your book to come out! I bet it will be filled with decadent, beautiful and love-filled cakes and confections. Congratulations, it really is a dream come true :)

  3. 3

    YAY is right! I knew this would happen ;) Clarkson Potter is such a great publisher…congrats, Rosie!

  4. 4

    Hip-hip-hooray!!! Wonderful news! Cheering for you from New York! xoxo

  5. 5

    What wonderful news! You are so talented. I can’t wait for the book.

  6. 6
    Amira Yaakob says:

    I love this cake!! Gotta make this. I love your blog rosie. You really gave me new ideas how to decorate a cake. Thank you3!! <3 ^_^ – <3 from Malaysia…

  7. 7

    Rainbow sprinkles make me so happy! Congrats!

  8. 8

    Thats amazing news congrats!!! cant wait for it! And im loving this cake Rosie!

  9. 9

    Congratulations on your cookbook… can’t wait for it to hit the shelves!
    This cake is perfect for celebrating!

  10. 10

    Congratulations Rosie, that is wonderful news! Please make sure we’ll be able to buy your cookbook in Australia.

    I hope this means I can throw away all the recipes I’ve printed from your blog as they’ll all be contained in one place. :)

  11. 11

    So, I live in Argentina and I really hope that book gets here!

  12. 12

    So happy for you! The cookbook is a big deal, and the cake looks amazing!

  13. 13

    That is so exciting! A Sweetapolita cookbook! That will definately be on my buy list.
    I made your Autumn Delight cake just last week for a friend with a big birthday – it was a smash hit!!!
    As a perfectionist – I wondered about why the cake came out looking light, but seemed to decompress after 10-15 mins. It didn’t actually sink in the middle – the whole thing just ‘sagged’. The cake was just past golden brown on the top (I had to bake it a little longer than stated in the recipe so that…) the skewer came out clean.
    It was enjoyed by so many people – and they are also enjoying looking at the amazing recipes on your site.
    Thank you so much for sharing your culinary delights with us!

  14. 14

    Congrats on the cookbook, Rosie! I can’t wait to get my hands on a book of yours.
    ♥erin {lemon-sugar.com}

  15. 15

    Congratulations Rosie! I totally saw this coming. So glad you held out to sign with the big players. Can’t wait to get my paws on it! I never doubted your talent. You will always continue to soar as you’ve got the whole entire package. Huge XO

  16. 16

    Thanks for sharing Rosie! My daughter and I are huge sweetapolita fans! We just love the ice blue mixer we won. we actually fight over whose going to keep it when my daughter moves out! We will be first in line to buy two of your cookbooks because there will be no mistaking it, we will each own our own copy! Thanks for bring yummy goodness to our lives. Congratulations!

  17. 17

    Congratulations! I couldn’t think of anyone more well-deserving!

  18. 18

    What a lovely cake for celebrating such wonderful news! Congratulations!

  19. 19

    Yay Rosie. Although I could have predicted this the moment I came across your blog a couple of years ago. Your talent is obvious and your recipes and cakes are inspirational. I can`t wait until the day your book lands in my lap. I`m sure it will be a rousing success, and every bit as wonderful as you are. Hip hip.

  20. 20
    Jessica Brown says:

    Well done Rosie, this book deal couldn’t have happened to a nicer more talented person, can’t wait to get my copy x

  21. 21

    Congratulations! Can’t wait for the book! And I totally want to join you in that super sprinkle-y play area!
    xoxo M

  22. 22
    Christie R. says:

    Rosie, this is fantastic news! Congrats! You are my go-to when I need inspiration, you make everything look so easy! Your video tutorials are great too! I cannot wait to see and get my hands on your book when you are all through! Best of luck on this new journey and the process! Thank you for all you do, for inspiring, and for sharing your works of art for the world to see! XOXO!

  23. 23

    Awesome! Can’t wait for the book!! And I simply love your whipped cream recipe, have used it a couple of times, and it’s perfect! Even used it with a fondant cake!!

  24. 24

    lkajdfljslkfdalkgajdgjasg !!!!!!


    OMG. *dying*

    CANNOT wait! Do we have a ETA for bookstores? So excited and happy for you! Congratulations!

  25. 25

    Congratulations!!! I knew this would happen for you, because you are so incredibly creative and talented–who the heck wouldn’t want to help you create a cookbook?! Very inspiring and excited to hear more about the process!

  26. 26

    Fiiiiiiiinally! Ever since I started reading your blog I’ve been hoping you’d get the chance to put out a book! I can’t wait! I can only imagine how beautiful it will be. I drool over your images on the blog, they are so inspiring and I hope that one day mine will be that beautiful. I used your pastel swirl cake as inspiration for decorating a chocolate cake filled with vanilla & honey cheesecake on my blog, although it didn’t come out as quite perfect as your after my chocolate IMBC started setting too soon! Thank you so much for all your gorgeous recipes, and I can’t wait for the book! <3

    PS: Thank you also for making me feel like my sprinkle addiction is somewhat normal, and that I'm not alone in my sprinkle lovin' ;-) x

  27. 27

    Cool! I’m a tween chef, baker blogger. none professional, but only blogging is a hobby. i take cooking seriously. i have a question- how do you have success in the culinary arts? my mom says its impossible, but i want tips anyway. thx!

    please visit my blog: thereadingbakerzz.blogspot.com

    P.S. Congrats on your cookbook! I would luv to make one!

  28. 28

    Wow! I buy the book as soon as it comes out! Btw, those sprinkles are killing me right now, I am so jealous! That cake takes the cake. :P

  29. 29

    HOORAY HOORAY! and YAY like your cake flag… congratulations Rosie!! such wonderful news, cannot wait to buy it, i just know it will be a runaway hit! couldn’t have happened to a more talented or sweeter person, too! xo Lyndsay

  30. 30

    Congratulations Rosie!
    Looking forward to getting a copy of your cookbook!
    Thank you for being so inspiring with your amazing recipes and beautiful photographs!

  31. 31

    I have been patiently waiting for this news! I knew it! Yay Rosie! I am over the moon happy for you. Your recipes and photography are devine and this is the perfect fit for you. I can’t wait for you to tour across Canada as I will be there to greet you with a big hug. Great job my fellow Canadian dessert girl. I can’t wait to sit with a latte and read every page!!! A big deserving hug to you! Jo-Ann

  32. 32

    Oh my goodness! Yay! I am so glad you are doing a book! I hope it is just like your blog, with fabulous pictures and recipes. You are amazing and I love your wit!

  33. 33

    Woo HOo!!!! CONGRATULATIONS Rosie!!! I certainly can’t wait to check out your book once it’s published. Have been a huge fan of your work and it’s truly inspirational. I sure hope I will get to bake more gorgeous lovely looking treats like yours. Have a great week. ♥ Jo

  34. 34

    Sprinkles inside the cake? Yay! And I can’t wait for the cookbook!

  35. 35

    Finally your wish come true is also mine. You are exceptionally gifted and I very very much look forward to procuring your book, and using it until it shows signs of being my favorite…you know, stained and notes like YUM!!! And turned corners, book marks. You get the idea. I look forward to adding you book to my arsenal. Congratulations…

  36. 36

    Congrats on the book deal! I look forward to reading it!

  37. 37
    Stephanie says:

    Congrats on the book! What a feat! Cake looks wonderful but i’d love to know how you got those sprinkles on with such precision. It looks amazing!

  38. 38

    I’ve been waiting so long for you to say that you have a book coming out. Congratulations! I would so love to own a hardcopy version of your recipes. Hope you’ll feature your gorgeous cakelets in the cookbook too. They truly are the most picture-perfect kitchen helpers ever.
    I totally think your book will be as gorgeous as your confections.

  39. 39

    Congratulations Rosie!! Cannot wait to buy your book!

  40. 40

    Congratulations!!!! I can’t wait to buy it! ^_^

    <3 <3 <3 from Spain!

  41. 41

    Congratulations! Silly excited to get your book, as with many others you are my go-to for baking inspiration. And this cake is one of the most perfect things I have ever seen! Straight out for ingredients I think. Thanks Rosie, your passion is contagious. Xo

  42. 42
    Gretchen says:

    Congratulations on writing your cook book. Gorgeous cake too.

  43. 43

    Oh wow congratulations!!! I am so excited I have already added it to my MUST HAVE books!
    Can’t wait!!!

  44. 44

    Congratulations Rosie, I can’t think of a cookbook I’m more excited about! Your attention to detail and meticulousness in your recipes surely means that your book will become an instant classic.

  45. 45

    Dear Roise,

    Congratulations for your book just can’t wait to buy one!
    And your new celebration cake how inspiring as usual. Surely I’m going to bake this weekend :)

  46. 46

    Hi Rosie. You are always my go too site for cakes, your recipes, instructions and guides are the best I’ve come across anywhere. I’ve made quite a few but my favourite has to be the 6 layer choc and strawberry buttercream and on a snow laden january day in London it couldn’t have been a more stunning cake for my daughters 5 birthday. Cos she’s a choc and sprinkles freak think this one is a big contender for next year……think that might be to long to wait so might give it a go soon.
    Absolutely can’t wait for the book.


  47. 47
    Angelina says:

    Okay, Rosie. Like, seriously? Do you KNOW how long we’ve been waiting for this cookbook announcement? Thank you so much for this! xo

  48. 48

    Congrats! So excited, I can’t wait to bake up some yummy treats from your cookbook.

  49. 49

    So many colourful sprinkles, for such exciting news! I will be first in line for that book Rosie. Soooo exciting!

  50. 50

    Congratulations, Rosie!! I’m so excited for you and cannot wait to have that beautiful book in my hands! This cake is absolutely gorgeous, and the perfect way to celebrate!

  51. 51

    OMIGOSH!!! Congratulations! I am SO buying that cookbook!!! Boo-ya. That cake looks DELICIOUS!!!

  52. 52

    Congrats Rosie! You are the perfect blogger to make a cookbook! It will be so inspiring and beatiful! Can’t wait to see it! Congrats again!! I hope someday I get the chance to study at the Gordon College like you did (someday after my PhD ;)) juste for fun and to get some techniques I lack right now! Cheers xxx

  53. 53


  54. 54

    Rosie, that’s such wonderful news on your cookbook….I can’t wait to get it! Best of luck……..who knows, maybe a Food Network show in the future?

  55. 55
    Kristen Lewis says:

    Congratulations!! I have been thinking for so long that I would just love it if you had your own cookbook…such exciting news! If you do any book signings, consider me first in line ; )

    I will definitely be making this cake…it took my breath away when you posted a picture of it on instagram. This will be front row centre for my daughter’s 2nd birthday.

    Thanks for all the great recipes you post for us, you are so incredibly talented and I can’t wait to get my hands on that book!

  56. 56

    Congrats Rosie! This makes all our dreams come true. I have no doubt the book with be beautiful, sweet and sophisticated like you.

    Can’t wait for the book tour!

    • 57

      I know you are going to be so busy baking and writing, but could you do a video tutorial on rolling the cake in sprinkles? Would love to see that.

  57. 58

    Congrats! I am so excited and cant wait to buy it! I will of course be making this cake. Your site is where two of my children always come to pick out the birthday cake I will be making them.

  58. 59

    Such great news!! Congrats on the book, I can’t wait to buy it as I’m sure it will be amazing just like this website is. Hands down you are my go to girl for a recipe I KNOW will work the first time :)

  59. 60

    Congratulations!!! The book news is very exciting!! You are very talented and I can already see pages and pages of gorgeous colorful cakes floating in the book. I can’t wait to buy the book and let alone the book tour! Please say you will stop by NY!!!! Congrats again :)

  60. 61

    PS: I am excited my go-to site for cake and design inspiration will be in print!!

  61. 62

    Ya!!!! Congrats on the book!!! Can’t wait to see what it looks like and get my hands on a copy :)

  62. 63

    I’ve been almost two years following all your recipes and stories trough this blog, and I just have to tell you that I think I’m even more excited about this book than you! It was a HUGE news, and I was so happy I told everyone on my family and friends. I’m sure your cookbook is going to be succesful, creative, & the most beautiful book out there! Can’t wait to have it in my hands, (so I hope it will be out in Spain or I’ll have to travel to Canada jus to buy it, haha), and make every single recipe. :)
    I wish you the best of lucks, ♥

  63. 64

    Yay! Congratulations!! This is such exciting news! I can’t wait to see what adorable and creative treats you come up with for it! :)

  64. 65

    This is such great news….sounds like the perfect partnership! Congrats :)

  65. 66

    CONGRATS!! Oh my gosh, how exciting! And this is the PERFECT way to celebrate!

  66. 67

    This is very exciting! Congratulations!!

  67. 68

    Congratulations!Cannot wait for the book!

  68. 69

    Congrats! I will definitely be getting the book!

  69. 70

    What a beautifully delicious way to celebrate! Can’t wait to get my hands on your book – congratulations!!

  70. 71

    Congratulations! I have already preordered Your book at Amazon a few months ago and I can`t wait the release day. I am a huge fun :-)
    XOXO from Croatia

  71. 72

    Congratulations! I’m a huge stalker of this site…and yours is a book I will definitely buy. Thanks for all the baking inspiration over the last couple years!

  72. 73

    YEAH!!! Can’t wait! You are my absolute favorite baking inspiration, and now even more people can be inspired too! Congratulations!!!

  73. 74
    Maria in NJ says:

    congrats Rosie…you deserve it…I love your blog…

  74. 75

    CONGRATULATIONS ON THE COOKBOOK! I’m such a big fan! Can’t wait to see it!

  75. 76

    That is one incredible cake! Just wow!
    And congratulations on the book! I’m only a year into blogging about baking and I’ve loved every second of it. Your blog has been full of inspiration and I’ve loved reading. I’m usually in awe of your talents (by the cake, for example!) and I’m sure I’ll love the book just as much I love your blog :-)

  76. 77

    Congratulations Rosie!! There will be a ton of people waiting on pins and needles.

  77. 78

    Congrats on the cookbook! I can’t wait to buy a copy!

  78. 79

    This is such amazing news and CONGRATULATIONS!!!!!!! I am so excitedfor you and cannot wait to see the finished product, I am sure it will be beautiful just like its writer…

  79. 80

    Congratulations! I have already pre-ordered Your book a few months ago and I can`t wait the release day. XOXO from Croatia.

  80. 81

    Congrats! Love your site and I am sure I will love your book! :) Can’t wait to buy it!

  81. 82
    Callie Hagood says:

    Huzzah! I am SO excited for you! I absolutely adore reading your blog and trying your recipes. I can’t wait to buy your book! Much love from Kansas!

  82. 83

    Congratulations, Rosie!!! I’m happy for you :) I’m eager to have a copy.

  83. 84


  84. 85

    Congratulations Rosie!! Cannot wait for the book!! :)

  85. 86

    Congratulations! I can’t wait to buy your book!

  86. 87

    Well how exciting i can’t wait!!!

  87. 88

    Congratulations Rosie!! This is wonderful news. I can’t wait until your book is out. You really have inspired me throughout your blog. I didn’t know I could bake and now all I think about is bake and bake and bake. You are truly an inspiration.
    Thanks so so much!! :)

  88. 89

    Congrats Rosie! Your posts are always fun, funny and delicious!
    I especially liked the part where you said I ate cake I jumped and I got a cramp. My Italian sisters and I always say you have to eat thru the cramp! That’s how we get rid of a cramp! Best to you!

  89. 90

    Yay Yay Yay! I will definitely be purchasing! Can’t wait!!!! Love this chocolate cake- so cute.

  90. 91

    I was just thinking yesterday, “I wonder when Rosie is going to create a cookbook?” I’m so excited for you- and me!

  91. 92

    Rosie, I am so, so thrilled for you!!! A huge congratulations! I’d love a slice of that cake to celebrate with you!

  92. 93

    Gorgeous cake! I’m planning my little one’s first birthday and I’ve been perusing your site for recipes, so many great options! And you know I’ll be the first person to order your new cookbook. Congrats!!

  93. 94

    Congratulations! Nice to hear wonderful News,

  94. 95

    CONGRATULATIONS!!! I’m so excited! I want to be able to order your cookbook now. I am sure it would be an amazing book, as good or even better than your blog. I always come here for recipes and I would love to add your cookbook to my collection. Best of lucks. xx

  95. 96

    So excited to hear your news- Chronicle oub such lovely
    books- as a baker and book lover I can’t wait!

    • 97

      So excited to hear your news- CP publidhes such lovely
      books- as a baker and book lover I can’t wait!

  96. 98

    CONGRATULATIONS! You must be so so happy about the book. Will it be available in the UK do you think?! And this cake looks DELICIOUS. Nothing is better than a LOT of sprinkles!!! xx

  97. 99

    Congratulations on the book! Very exciting and hopefully it will be for sale in NZ!

  98. 100

    Such fantastic news and so well deserved, Rosie!!!

  99. 101

    I found your website a few months ago while feeding my newborn in the middle of the night, and since then I’ve tried a few of your recipes and fallen in love! Your amazing cakes have also inspired me to try my own recipe combinations. Thank you so much for such an amazing blog and inspiring all of us armature bakers. So happy for you and can’t wait to buy your book! Bravo!

  100. 102

    I cannot wait for your cookbook to come out! I will be one of the first to purchase it. Hopefully some more of your yummy lemon cake recipes will be in there! *winkwink*

  101. 103

    This cake is so fabulous. Definitely planning on making it soon. And I am so very very excited to purchase a cookbook from you. Good luck with the next part of the book process, and can’t wait to see the final product.

  102. 104

    Love the variety of sprinkles, you can never have too many sprinkles! Congratulations on the book, how exciting!!

  103. 105

    Stunning. Beautiful. Magical.
    This cake is fit for a Princess.
    ME! Xx

  104. 106
    Maha Khan says:

    I am so excited!!! I CAN’T WAIT till your new book!! I’m literally vomiting rainbows of happiness.

  105. 107

    Congratulations! You make beautiful cakes and I’m sure your cookbook will be successful.

  106. 108

    Congratulations!! I want to buy your book for sure. Please let me know if it will be available on Amazon?

  107. 109

    Congratulations!! Those are awesome News! I will get my copy for sure! This year has been amazing, you are publishing a book, Glory from Glorious treats is publishing a book. I hope Marian from Sweetopia gets a book too and that would mean my 3 favorite bloggers are being published!

    When can I get my copy?? :D

  108. 110

    Rosie, this news has made my heart sparklier than ever! The email notification of this post came in while I was grocery shopping, which I happened to see because my shopping list is always on my phone… when I saw the subject of this post, tears sprung to my eyes. Tears of joy and excitement that someone who constantly inspires me (and entices pure happiness) has a dream coming true. When your cookbook comes out, I’m going to hug it… and then dirty it up in the kitchen. :) Congratulations! (I’m making your Cherry-Vanilla Delight Cake in a few days and I will be happy dancing more than ever.) HUGE sparkly hugs to you!

  109. 111

    Congratulations Rosie! I love visiting your site and I just know I am going to love your book x

  110. 112

    Rosie, this is great news! One hundred times congratulations!!! I’m so happy for you, you certainly deserve a book being publiched! And I’m happy for myself, I am one customer you can count on! Thnak you for sharing your work, as always!

  111. 113

    Congratulations!!! I cannot wait to see it, buy it and bake all of the beautiful things that will be in it!!!!

  112. 114

    How exciting for you! With your amazing sugary creations and beautiful photography, we’ll be in for a treat! Congratulations!

  113. 115

    Just wanted to comment that the frosting on your cakes always looks immaculate. I don’t know how in the world you make your cakes look so darned smooth, and I’ve watched your tutorial, but still! They always look so incredible.

    Congratulations on the cookbook, by the way! It will surely find its way onto my bookshelf :)

  114. 116

    I am SO happy to hear about the book! I’ve been really hoping you would make a recipie book and I know I will buy it as soon as it’s on the market! Thank you so much for sharing these recipies with us.
    I’ve already made a lot of cakes from your blog and I’m always so satisfied with how they turn out. My favorites have been the cherry vanilla, the fluffy vanilla bean cake and the lemon and blueberry cake!

    Congratulations and much love from a girl in Norway who loves baking! <3

  115. 117
    dorothy gbagonah says:

    loving you long time, Rosie!

    Congratulations, Congratulations, Congratulations! Looking forward to purchasing my copy!

    You inspire me!


  116. 118

    CONGRATULATIONS Rosie!! Can’t wait til the cookbook comes out! Any time frame?? I can tell you that I’ve used up a bit of paper and ink copying all of your DELICIOUS recipes! This is very exciting! …….And I want to go make this cake right now!

  117. 119

    A malted icing recipe!!! I’ve always made mine up as I go and they turn out so-so. DBF loves chocolate malt, so I think I need an excuse to make it. (p.s. also excited about your cookbook!)

  118. 120

    Congratulations on the book! What exciting news and I know it will be absolutely beautiful as all your cakes are amazing and delicious! I love this new sprinkle cake! The piped border is so unique and I love the sprinkles pressed into the side of the cake, can’t wait to give this a try!

  119. 121

    My daughter and I have been reading your blog for a couple of months, and we made the three-layer lemon blueberry cake when she was home for spring break. Your cookbook announcement was the highlight of a gloomy day for my daughter yesterday, while she was on lock-dowm in her dorm in Boston. Congratulations on the book — we will be buying 2 copies!

  120. 122

    Congratulations! Can’t wait for your book to come out! very excited to have your beautiful recipes and photos in a book, I love the internet but I really love to have something physical to flick through! :) Laura

  121. 123

    I can’t wait to see your book ! Love your site all all your fab recipes ! x

  122. 124

    Congrats!!! I will wait your cookbook in Spain, too. I’m so sure it will be successful.

  123. 125

    Congratulations Rosie. I’m Happy for you

  124. 126

    Congrats, Rosie! I can’t WAIT ’til it comes out!


  125. 127

    Congratulations on the book :) I’m so excited to purchase it because you’re one of my favorite bloggers. Literally, everything you make is perfect and inspiring!

  126. 128

    Congratulations, Rosie on your news! I can’t wait to have your luscious photos and recipes all in one TANGIBLE place! (I agree wholeheartedly with LAURA post#122 – it’s nice to having something to flick through – even though the internet is such a wonderful thing too! LOL!!!) Will be hanging out down here in OZ for the book to hit the market! Well done!!! =’.’=

  127. 129

    Congratulations!! So happy for you! Can’t wait for it to be published!!

  128. 130

    Congrats Rosie! So exciting :) Your cake looks beautiful and I bet it’s so delicious! :)

  129. 131

    Congratulations! Frankly, I’m surprised you didn’t announce book deal a lot sooner. I can’t wait to see it. I made one of your recipes for my wedding cake. It was divine.

  130. 132

    Your blog is delicious!! The recipes, the photographs…look so incredible! Congratulations!!

  131. 133

    OMG !! How huge is that ?? !! For sure I’ll by your book when its out. I have been making a few of your cakes and everytime I have had people saying “ohh… “”uhmmm…” “this is the best cake I have ever tried” and so on… So naturally I have to get hold of your book. Everytime people have asked me I have showned them your website because I want you to get the credit – not me. Im only making/showing them what your have created before. Beside that – my cakes unfortunately dont look quiet as fancy as yours. I have to practice on that one :(
    But anyway – you cakes have always tastes great, they look incredible and taste the same and I cant wait for your book to arrive.
    This year ? Could I be so lucky?
    Will it be possible to buy it trough ebay or amazon? I live in Denmark.,..

    xoxo Miranda

  132. 134

    Hi again Rosie,

    I made the cake yesterday. It was delicious and receipe was perfect as always.
    My only sadness is about my frosting; It is not smooth as seen in your pictures.
    It seems like sandy because of powdered sugar. Do you have any suggestion for this problem?
    thank you very much for taking your time.

  133. 137

    A BOOK!

    What wonderful news, Rosie, congratulations! Can’t wait to see it!

  134. 138

    Hooooeay Hooooooray Hooooooray!! Wonderful journeys abound! xoxo

  135. 139

    Congratulations on the cookbook! It’s so well deserved, your cakes are just beautiful. This one looks absolutely divine too!

  136. 140

    That’s so exciting! I can’t wait to make even more of your delicious recipes. And how can I resist a cake with sprinkles? The answer: I can’t!

  137. 141

    Congratulations!!! Knew it was just a matter of time before someone realized your talent and had the good sense to publish a cookbook full of your recipes!! I am so excited for you.

  138. 142

    Felicidades Rosie (congratulations Rosie)
    Can’t wait for the book to be out now I could delete all the pics of you recipes from my iPhone so happy

  139. 143

    The other day I have mistaken Your book with one from `I am baker`, but the part that I am a huge fan and that I am looking forward to see Your book stays. Congratulations once again and sorry abaut that confusion.

  140. 144

    I love how you decorated this cake. Very unique. Where do you get your sprinkles from? Do you buy them in bulk?

  141. 145

    Congratulations Rosie! This cake looks like pure perfection. And i’m sure your book will be the same :)

  142. 146

    Wow…a cookbook! Congratulations! I can only imagine how excited you must be. I know I’m excited…I can’t wait to hear more about it. What a journey, and an amazing experience. Well done! :)

  143. 147

    That is brilliant news. Congratulations – very well deserved. I for one can’t wait for your cookbook.

  144. 148
    Karen Lawson says:

    For she’s a Creative great Chicklett,,,,For she’s a creative great Chicklett,,, For sheeeeee’s a Creative great CHICKLETT!!! WHICH NOBODY CAN DENY!!!! YAAAAAAY!!
    Love your work, blog, all of it!~ Can’t wait for your book! CONGRATULATIONS!!!!

  145. 149

    This is gorgeous! Two questions before I attempt this creation – do you use a European-style, high- fat butter for baking/frosting? Is the addition of cake mix just for flavor, and if so, could you recommend an alternative (or just omission) if I don’t want to buy a box of cake mix?

    Thanks and many congratulations on the book. Can’t wait to see it in all it’s glory!

  146. 150

    congratulations on your cookbook Rosie! I’ve attempted some of your cake recipes and it has always turned out well for me! so happy for you! :):):)

  147. 151

    congratulations on your new and exciting venture. can’t wait till it is published and get my hands on the book. so exciting. :)

  148. 152

    Yay congratulations!! So happy for you! I’m looking forward to reading your cookbook soon!

  149. 153
    Lauren Ann says:

    I only have a couple of 9″ cake tins (purchased when I tackled the rainbow layer cake). Could I use these instead of 8″ tins? If so, how would that effect baking times / number of layers? Thank you in advance!

    • 154

      Hi Lauren Ann,
      That will be just fine with the 9″ cake pans–sure thing. The layers will just be slightly shorter. They might take a few minutes less to bake, but I would start checking them at 20 minutes (no sooner), and then set the timer for 4 minute intervals. Hope that helps!

  150. 155
    Angelina says:

    Congratulations!!! This is definitely exciting and well deserved! Thanks for sharing all of your recipes/ tips with the world. Everytime I make any sweetapolita recipe, it’s a hit! In fact I just made some cupcakes with the chocolate cloud frosting (one of my faves) and everyone at work said they were the BEST cupcakes they’ve ever had. So, thank you again and I can’t wait to purchase a copy!

    <3 from Texas!

  151. 156
    Baker grets says:

    omg! what is this cookbook called amd where can i find it! i started baking this year and it has become my passion! i love to decorate cakes with buttercream roses! someone please tell me where i can find this cookbook! thanks! and CONGRATS ON THE COOKBOOK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  152. 157


    love the blog and the posts!

    Please see my blog http://leiasbakingcorner.blogspot.com.au

    if you do please follow and I will advertise your blog on mine. please do!


  153. 158
    Natascia says:

    Ciao Rosie, ti seguo dall’italia, ho scoperto il tuo blog per caso. Le tue torte sono stupende, però trovo che usate troppo zucchero e troppo burro per noi italiani. se modifico gli ingredienti credi che verranno bene lo stesso?

  154. 159

    Congrats Rosie!!! I can’t wait to pre-order your book! And get various copies for all my friends. I’m constantly using your recipes for most of my baking, so I can’t wait to see what you’re going to publish.

  155. 160

    Rosie I am SO late to the party, but I just heard the news and OHMY! I am thrilled to pieces for you. Congratulations!! I can’t wait to dust your book in flour and bake up a storm for my kids. xox

  156. 161

    Wow. Congratulations! Such fantastic news indeed!

  157. 162

    Can’t wait to see your cookbook!! Congratulations. It must be very exciting!

  158. 163

    I can hardly imagine anyone more deserving! I know it will be one tasty work of art! If tis cake is any indication, I know I’ll adore it :)

  159. 164

    Hi Rosie! Congratulations on the cookbook!! I’m really excited for you :)

    One quick {baking} question: I noticed there is one tablespoon of baking soda in this recipe. Would you mind briefly sharing the reason behind it? Thanks!

  160. 165

    Just curious what kind of butter you use for baking? Do you use the higher fat european style butters?

  161. 166

    Congratulations! I can’t wait for the cookbook to come out!

  162. 167
    Andreanne says:

    Yay! I can’t wait to buy your book. Beautiful cake!

  163. 168

    I’m so excited for you! I’ve been looking for your cookbook since the first time I stumbled upon your blog. Your photography/artistry is AMAZING. And your recipes..flawless. In fact I made your dark chocolate ruffle cake today (even though I had 2 layers crashed but I salvaged it w/ the swiss buttercream and got 4 layers out of it which is perfect). this cookbook is gonna be a great gift item for all my baker friends! xoxo Congrats Rosie! You deserve a big windfall from this!!

  164. 169

    So cool!! I am so excited for you, Rosie! Can’t wait to get your book when it’s published. I’m sure it’s going to be soooo beautiful!!

  165. 170

    I’m waiting to collect your cookbook after reading this nice recipe. thanks for sharing this nice recipe.
    Sweet Revenge London

  166. 171

    Hi Rosie,

    Congratulations! Can’t wait for your book – I’m sure it will be awesome.

    I am hoping to make this cake for my friend’s daughter’s birthday this weekend but I don’t know what is white cake mix. Can I leave it out or substitute it with something? I live in Australia and I’m not sure if I’ve ever seen white cake mix here.

    Good luck with the book.

  167. 172

    Hey Rosie,

    Congratulations! Can’t wait to grab your book.
    Just wanted to tell you, i made this cake and frosting today and trust me it is the mosssstttt yummiest chocolate cake/ frosting combo ever. I skipped the whipped filling and frosted the layers with the same belgian chocolate frosting.
    Thanx a zillion for sharing this amazing recipe with all of us..you’re a superstar when it comes to baking n decorating. xoxo


  168. 173
    jorgelina giselle sanchez says:

    congrats!! hope you make a spanish version, to find the correct ingredients here!

  169. 174
    Lori Ann says:


    I made this cake this past weekend for my mom’s 75 birthday. I love to bake and have made scratch cakes and icing before but was admittedly nervous to take this on as it has multiple steps and techniques that I have never worked with before. While my cake was not as beautiful as your, I was damn proud of it and it tasted amazing! My mom was overwhelmed and loved it to pieces. Thank you for writing such amazing recipes that you clearly pour your heart and soul into and thank you for writing them in a way that allows little ole’ home cooks to easily read and follow your instructions (even down to you extra notes- so helpful!) I was already going to buy your book but I just had to extend my gratitude for another wonderful recipe!
    Thanks so much
    Lori Ann

  170. 175
    Camille says:

    I have made this dark chocolate cake more times than I can count and just now I’m beginning to wonder why there is a need for baking soda in this recipe-more than baking powder- if the dark cocoa doesn’t react to it? Thank you :)

  171. 176

    That looks absolutely delicious! Will have a go at making this for our next special occasion

  172. 177

    I am always in awe when I see this photo with the sprinkles rolled so beautifully. It blows my mind!

  173. 178
    Jennifer says:

    Can you recommend another chocolate other than the cacao barry at a lower price point? I want the cake to be good but it’s just a birthday cake for 2 year olds so spending ~20 on one ingredient isn’t practical! Thanks!!!

    • 179

      Hi Jennifer,
      You can use any cocoa powder that is Dutch Process, so even Fry will work well (a Canadian brand, but I’m not sure where you’re located?). If you’re in the US, you could try Hershey’s Special Dark. I’ve heard it works well too. Hope that helps!

  174. 180

    I love your cakes very much. I hope I can get your book in Singapore too!
    Is it possible?


  175. 181
    Nina Guerra says:

    Hello!! LOVE your blog and the beauty of the pictured cakes… Last night I made your recipe for chocolate cake with ruffled swiss meringue buttercream and I love it, first time I like a buttercream. I will buy your book for sure when published. XOXO!!

  176. 182

    What a fun and pretty cake! Congrats on your book..how exciting!!

  177. 183
    Kym MILLER says:

    Rosie ,
    First off let me congratulate you on your book. I’m very excited for you and very impatient for the book. So plz hurry !!!
    Second , I just made this fantastic cake !! I don’t know where to start first… The cake..
    It is to die for , so moist with a fabulous crumb, not dense , light but yet strudy. How that’s possible idk but it’s simply petfect. I usually end up with a crack in a layer somewhere, not this time. Ty! This will now be the cake I make for everything ! Next the whipped cream cake batter flavored filling, also fantastic
    Holds up well buy yet light and airy. Last the malted Belgium chocolate frosting… I’ve been looking for the perfect one and thought I’d found it until I tried yours!!! OMG! Again complete and utter perfection!!! Terrific chocolate flavor and so smooth and not so sweet you have to scrape half of it off before you eat it. Even my husband loves it and he’s got to be the pickiest frosting eater ever.
    Idk if this cake will make it until tomorrow when I’m taking to my friend for her birthday. My hb and son are threatening me they are going to eat it!! What they don’t know is , is that I’m going to make one for them this weekend.
    I can not say enough about how wonderful this cake is and how talented you are !!!

  178. 184

    Congratulations on the book! I really like your cakes and it is nice to have them in a book!

    A question on the cake recipe shown. Where is the butter? Is it ommited?

  179. 185

    Cooking a chocolate cake or anything relating to it is very difficult but the announcement of the cooking recipie book can help me a lot to bake some newly generated choclate cakes or dishes.

  180. 186

    Hi Rosie,

    Can’t wait for the book!

    I have a question about this cake… could it be modified to be one of the smaller 6 inch cakes that you make? We are having a 3 person birthday bash in September and there will be quite a few guests in attendance. I want to make each person a 6 inch cake, will it still hold up?

    Thank you! Janey

    • 187

      You can probably cut the recipe in half and do three 6 inch pans. I’ve been doing that for many of these cakes because I’m practicing and the ingredient are $. And I’ll eat less! It’s been working out prettywell! I’m going to bake this one this weekend and cut recipe in half!

  181. 188

    This is amazing, I really ought to try it

  182. 189

    Congrats! I’m looking forward to your cookbook! Your cakes are very beautiful with bright and sharp colours. Love it ;)

  183. 190
  184. 191
    Tania Torres says:

    Please, please!

    What can I use instead of Ovaltine? I live in Mexico so I don’t even know what that is.
    P.S. Looking forward for the book. Big fan here. You’re like a role model :)

  185. 192
    christina cessor says:

    WOW!! just made the cake. super easy and yummy. I dont know how but the cakes baed up even! that never happens for me. I am super excited.I used 3 6 in cake pans. I only made the cake part and am freezing it for a few days then i am going to make everything else and assemble. Thanks for the recipe and i will comment later when i put it all together.

  186. 193

    This recipe is on my hit list for this weekend! I’m contemplating in advance how to get the sprinkles on 2/3 of the bottom sides as in the picture? That does not look easy. My thoughts are: 1) after crumb coat, frost 2/3 of the sides and put on sprinkles (roll it?). then go back and frost the other 1/3 and top. OR 2) frost entire cake and press parchment into the top 1/3 (cut a strip and place around cake to keep sprinkles out) then sprinkle the bottom 2/3 by pressing and throwing sprinkles at it? I anticipate this is where I’ll have problems either way. But the sprinkles are what makes the cake look so yummy!

  187. 194
    Christina says:

    Ok so I finally put everything together. First off, the cake tastes great! The cake and the vanilla whipped icing. As for the frosting, when I did my crumb coat I had high hopes. I put the cake in the fridge along with my bowl of icing for awhile. When I went to finish icing my cake the texture changed. It went from smooth to grainy looking. I tried whipping it again but no luck. Maybe I didn’t do it long enough. Also I made three 6in cakes and stacked them….it made the cake look tall. I will definitely try it again with less layers for a 6in cake. All in all it was good. Oh and can I use cocoa powder instead of ovaltine?

  188. 195
    Courtney says:

    From my 3 year old – “this is my favorite cake!” And I have to agree.

  189. 196
    Crystal says:

    This recipe looks soooo yummy! Do you have a substitute for coffee in chocolate cakes? I don’t drink coffee. Thanks!

  190. 197
    amyinmotion says:

    New to your website. Great photos and recipes. Looking forward to making many of your creations.

    Question, what is the purpose of the one tbsp of White Cake Mix to the whipped cream filling? Seems a bit somewhat unlikely that anyone making this cake from scratch is going to have cake mix in the pantry. Let alone want to buy a whole box, only to use 1 TB of it. That’s exactly my situation now.

    Can you substitute something else?

    • 198

      Hi Amy,
      The cake mix just adds a cake batter flavour to the whipped cream–it’s certainly okay to just omit it. I keep a small bag on hand from the bulk store, but I don’t expect everyone to have it handy. I hope you enjoy the cake!

      • 199
        amyinmotion says:

        That’s what I figured. Anyway , the cake was amazing! A few people said it was the best choc cake they’ve ever had. Def a keeper! Thanks!

  191. 200

    Can i substitute the ovaltine classic for cocoa powder?


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