This Chocolate wedding cake The recipe has three layers of chocolate cake topped with white buttercream frosting and chocolate shavings on top.
This chocolate wedding cake recipe is the perfect and easy solution to making your own wedding cake. It turns out perfect every time and tastes delicious frozen with a white buttercream frosting. Watch the video that shows you how to make this recipe, then scroll to the bottom of this article and print out the recipe so you can make this cake at home!
Bake your own wedding cake!
If you are having a small wedding or are on a tight budget, you may want to consider baking your own wedding cake (or having a family member make it for you. This is a very simple recipe, and i have any suggestions for you on how you can make a cupcake like this and still feed all of your guests the same cake. And if you prefer the white cake, I also have a very popular recipe for the cake. white wedding.
You don’t have to be a professional cake decorator to bake your own wedding cake. I’ve always had an interest in baking, but I wouldn’t say I have a special talent that is above any other avid baker. I had a friend who asked me to bake her a cake and cupcakes at her wedding. I made her taste a bunch of different cakes, and this is one of the recipes she chose.
What makes this cake special?
If you have tasted this chocolate wedding cake without knowing it, you would be very surprised to learn that it is a fake cake mix. I know it sounds crazy (and maybe horrible to some people), but everyone loves this cake and no one can say it starts with a box. The ingredients added to the recipe enhance the flavor of the traditional canned mix.
For so many years now, my chocolate wedding cupcake and white wedding cake cupcake recipes have been website favorites. Now I have finally turned the chocolate wedding cupcakes into a full size chocolate wedding cake!
What type of frosting is best for a wedding cake?
Part of the appeal of this cake is the icing recipe associated with it. I call it “Wedding Cupcake Buttercream”. It has a wonderful flavor, and it’s perfect for piping if you want to do some decorations here and there. I wrote an article dedicated to Wedding Cupcake Buttercream with a ton of details on how to make decorations, as well as a video that shows you how to do it, so be sure to check this out.
How to make a cake for your own wedding:
This recipe makes a three-tiered cake. You can use three 9 inch pots or three 8 inch pots (I recommend using 8 inches). And you’ll frost it like you would a two-layer cake, with frosting between the layers. If you want, you can put the remaining frosting in a pastry bag and use it to create a simple border around the top and bottom edges. I like to grate chocolate shavings on top of the cake because that helps make it a bit more sophisticated. It also gives everyone a clue that there is probably a chocolate cake underneath all that frosting! I have also used this recipe to make a 14 inch round cake for other types of celebrations.
Obviously, this recipe won’t be enough to feed everyone at your wedding. You will get 14 servings. So what I suggest is bake this cake to display and enjoy. Then use this same recipe to make chocolate wedding cupcakes for your guests. This is what I did for my friend, and it made a very nice presentation at her little wedding. I wrote a long article on How to Make Wedding Cupcakes so it’s worth reading too!
If you’re looking for other great recipes for homemade weddings, consider these:
Chocolate wedding cake
Three layered chocolate wedding cake recipe with white buttercream frosting and chocolate shavings on top.
Servings: 14 portions
FOR THE CAKE:
- A 15.25 oz can chocolate cake mix (any branded pudding in the mix is best)
- 1 Chopped off all purpose flour
- 1 Chopped off granulated white sugar
- ¼ Chopped off Cocoa powder without sugar
- ¾ teaspoon salt
- 1⅓ cups milk
- 2 soup spoons salted butter, molten
- 1 teaspoon vanilla extract
- 1 Chopped off sour cream
- 4 big eggs
WHITE BUTTER CREAM ICING:
- 4½ cups Granulated sugar
- 1½ cups (3 sticks) salted butter, at room temperature
- 1½ coffee spoons vanilla extract (use a clear extract if you want it really white)
- 3 to 4 soup spoons heavy whipped cream
- chocolate shavings (semi-sweet or bittersweet)
BAKE THE CAKE:
Preheat the oven to 325 ° F. Butter and flour three 8-inch round molds. It is easier to get the cake out of the molds if you line them with circles of parchment paper paper too.
In a large bowl, combine the cake mix, flour, sugar, cocoa powder and salt. Add remaining ingredients and beat with a hand mixer for 2 minutes, or until combined.
Distribute the dough evenly between the prepared molds. Be sure to fill them ¾ to 1 inch below the top of the pan. Bake for 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Watch carefully – check after 35 minutes, then every 5 minutes until the test is complete. The time will vary depending on the pans you choose to use. Let the cakes cool in the pans for a few minutes, then turn them over on cooling racks to let them cool completely before frosting.
ADD THE ICING:
In a large bowl, using a hand or stand mixer, cream the sugar and butter on low speed. Mix until well combined. Increase speed to medium and beat for 3 more minutes. Add the vanilla and 3 tablespoons of cream and continue beating on medium speed for 1 more minute. Add more cream if necessary to achieve the desired consistency for the spread / piping.
You may find that the layers are a little wet on the surface, so be careful when handling and frosting. Place a layer of cake on a serving plate. Place a dollop of frosting on the first layer and spread to cover. Place the second layer of cake on top of the first. Spread another thin layer of frosting over the second layer. Add the third layer of cake. Spread the frosting on top and then down the sides of the cake to cover it.
NOTE: You can lay a thin layer of crumbs on the cake and refrigerate before frosting the entire cake (if it looks like chocolate crumbs appear in the frosting on the sides.)
- You should have enough frosting to add some decorations. Pour the rest of the icing into a pastry bag and place it decoratively on the cake. See my white wedding cake recipe for similar photos: https://www.recipegirl.com/white-wedding-cake/
- Refrigerate the cake until ready to serve, you will get cleaner cuts.
Portion: 1slice, Calories: 643kcal, Carbohydrates: 85g, Protein: 6g, Large: 33g, Saturated fat: 18g, Trans fat: 1g, Cholesterol: 125mg, Sodium: 621mg, Potassium: 225mg, Fiber: 1g, Sugar: 66g, Vitamin A: 959UI, Vitamin C: 1mg, Calcium: 114mg, The iron: 2mg