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.

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!


Share the Sweetness!


  1. Alison says

    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. Lucia says

    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. 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…

  4. says

    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. :)

  5. Kate says

    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!

  6. Deidre says

    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!

  7. says

    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.

  8. 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

  9. 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!

  10. Laura says

    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!!

  11. says

    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!

  12. says

    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

  13. says

    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!

  14. Shannon says

    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

  15. says

    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

  16. Andrea says

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

  17. says

    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

  18. Amanda says

    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!

  19. says

    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

  20. Sil says

    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…

  21. 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!

  22. Judy says

    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.

  23. Kt says

    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

  24. says

    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.

  25. says

    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 :)

  26. Rosie says

    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.


  27. 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

  28. says

    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

  29. Jayne says

    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?

  30. 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!

  31. aysh says

    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!

    • aysh says

      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.

  32. mindy t says

    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.

  33. Deb says

    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 :)

  34. says

    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 :)

  35. says

    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, ♥

  36. Rosa says

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

  37. Tatjana says

    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

  38. Tera says

    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!

  39. Molly says

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

  40. says

    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 :-)

  41. Tatjana says

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

  42. 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!

  43. Jenny says

    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!! :)

  44. Theresa says

    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!

  45. afton says

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

  46. says

    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!!

  47. says

    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

  48. says

    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

  49. says

    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!

  50. Mel says

    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*

  51. says

    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.

  52. Maha Khan says

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

  53. Helga says

    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

  54. Karen says

    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!

  55. Tesei says

    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!

  56. Elyce says

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

  57. says

    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 :)

  58. Mona says

    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

  59. dorothy gbagonah says

    loving you long time, Rosie!

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

    You inspire me!


  60. says

    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!

  61. Laura says

    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!)

  62. says

    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!

  63. Polly says

    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!

  64. says

    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

  65. says

    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!

  66. Cat says

    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!!! =’.’=

  67. says

    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

  68. says

    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.

  69. says

    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!

  70. Gerri says

    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.

  71. Tatjana says

    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.

  72. 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!!!!

  73. Inga says

    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!

  74. says

    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! :):):)

  75. Hilda says

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

  76. 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!

    • says

      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!

  77. 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!

  78. 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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  79. 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?

  80. says

    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.

  81. says

    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

  82. says

    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 :)

  83. says

    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!

  84. Inga says

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

  85. Kathy says

    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!!

  86. Ai Mei says

    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.

  87. Samy says

    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


  88. jorgelina giselle sanchez says

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

  89. 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

  90. 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 :)

  91. 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!!!

    • says

      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!

  92. 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!!

  93. 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 !!!

  94. says

    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?

  95. Janey says

    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

    • Dorothy says

      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!

  96. 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 :)

  97. 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.

  98. Dorothy says

    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!

  99. 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?

  100. Crystal says

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

  101. 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?

    • says

      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!

      • 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!

  102. Patty says

    I don’t quite get step 5. So you refrigerate the gelatin mixture first for 8 mins then take out and stir or stir before refrigerate for 8 mins?

    • Lori Ann says

      Patty the water and gelatin mix sits on the counter while you simmer the milk. Once you combine the warm milk and gelatin, then you put the mixture in the fridge, just to cool it down. You will want to stir it every couple of min. it takes around 8 to bring the temp down before you mix it into the whipped cream mixture. Ive made this cake twice now with stunning results- its a show stopper! Hope this helped!

  103. Lori Ann says

    I have extra Chocolate frosting- I know it says the cake can only be refrigerated for two days- is that due to the icing? I have refrigerated the leftover and would like to use it for a function I have this coming weekend. Will it hold up/be ok? This is a wonderful recipe!

    • says

      Hi Lori Ann!

      The refrigeration with this cake recipe is because of the whipped cream filling, but the chocolate frosting is just fine at room temperature. As far as storing the leftover frosting, it should keep just fine in the fridge, and then bring it to room temperature the night before you need it. You’ll probably need to beat it for a moment to get the consistency back to smooth, and better yet, if you need additional frosting, add the leftover to the new batch for best results.

      I hope this helps!

  104. amyinmotion says

    I’m making this cake again for my daughter’s birthday since it was such a hit last year. But, I’m going to bake 2, 13″ x 9″, cakes so I can attempt to turn it into a pirate ship cake :)

    That said, how many times should I multiply this base recipe then?


  105. Kelly says

    I LOVE this chocolate cake recipe and use it any time I am needing a chocolate cake base for whatever cake I am makingg. I was wondering though, since the batter is thin, would it hold up if I mixed in some chopped pecans? Would they sink to the bottom of the cake when baking? Thanks!


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