Description
The Tulip Flower Pot Cake is a creative, garden-themed dessert featuring rich chocolate cake baked in a terra-cotta-style pot, layered with chocolate buttercream, and topped with edible tulips made from fondant or piped buttercream. A true showstopper that brings the beauty of spring into every slice.
Ingredients
Units
Scale
- For the Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup hot water or brewed coffee (to deepen the chocolate flavor)
- For the Chocolate Buttercream:
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 4–6 tbsp milk or cream
- For Decoration:
- Chocolate cookie crumbs (for “dirt”)
- Fondant tulips or buttercream piped tulips
- Optional: edible moss, flower pot cake mold, or terra-cotta pot lined with parchment
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line cake pans or a clean terra-cotta pot with parchment.
- Sift flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugars with oil, then add eggs and vanilla.
- Mix in buttermilk and dry ingredients alternately. Stir in hot water or coffee.
- Pour into prepared pans and bake for 30–35 minutes (or longer for deep pots). Cool completely.
- Make the Buttercream:
- Beat butter until creamy. Add powdered sugar and cocoa. Mix in vanilla and milk until smooth and fluffy.
- Assemble the Cake:
- Level cake layers and stack with chocolate buttercream.
- Frost the outside and smooth with an offset spatula.
- Press cookie crumbs on top to resemble soil.
- Insert fondant or piped tulips into the top, arranging to mimic a blooming flower pot.
Notes
- You can use mini terra-cotta pots for individual cakes (just ensure they’re oven-safe and food-safe).
- Tulip flowers can be made from tinted fondant or piped with buttercream using petal tips.
- Chill the cake slightly before adding fondant details for better stability.
Nutrition
- Calories: ~560
- Sugar: ~50g
- Sodium: ~300mg
- Fat: ~28g
- Saturated Fat: ~16g
- Unsaturated Fat: ~10g
- Trans Fat: ~0.5g
- Carbohydrates: ~72g
- Fiber: ~3g
- Protein: ~5g
- Cholesterol: ~70mg
