The smallest tier of the wedding cake is a fluffy, lemon sponge, filled with lemon, American-style buttercream and homemade lemon curd, then iced with more buttercream and decorated, just like the other two tiers, with some pressed edible violas.

As delicious as this cake is, I do feel like I could make an even more wedding-friendly lemon cake recipe, just because this was the tier that gave me the most stress! It is the fluffiest of the cakes, so it does dry out more quickly than the other two tiers, and it wasn’t quite as stable as I would have liked (a result of poor assembly technique + the addition of lemon curd, I believe), so, for a wedding cake (not necessarily for a regular ol’ lemon cake, for which this is excellent!), I do think there’s definite room for improvement!

Table of Contents

• A Bit of Recipe Backstory
• Making the Lemon Curd
• Making the Cake Layers
  • Photo Tutorial: Lemon Cake Layers
• Making the Lemon Buttercream
  • Tutorial: Lemon Buttercream
• Assembling the Lemon Cake
• Decorating the Lemon Cake
• Recipe

A Bit of Recipe Backstory

As you’ll have seen in the intro post to this series, I will be doing a whole post on how I went about developing these recipes, but, just like I did with the other two tiers, I wanted to share a little bit of lemon-specific backstory here too!

Last year, I embarked on a Fondant Fancy-making journey (which, unfortunately, is yet to come to fruition: my struggles with pouring fondant persist). During that process, I accidentally made the most delicious, fluffy and light lemon cake (an adaptation of this recipe from My Baking Madness), so I figured that recipe would be a good place to start!

Naturally, I had documented the wrong recipe in my research, so the first few trials of this cake were completely different to what I remembered (and also vaguely unpleasant— it was not a good time). Luckily, in a frustrated haze, I suddenly realised that the recipe I was using was not, in fact, the recipe that I thought I was using, so I was able to switch back and save countless lemons from being juiced in vain.

With the right recipe, things started going much more smoothly! I was happy with this cake, but, as I mentioned in the intro, while it’s a delicious lemon cake, I do think I could make a moister lemon cake with a tighter crumb that would be more fit for a wedding/event cake. However, time was ticking (and I was already getting a little sick of lemons by this point), so I decided to go with it.

Luckily, I have my lemon curd recipe pretty much down, so that didn’t need too much fiddling with. The only thing I did do was make it a little thicker and less runny by using 1 egg + 1 egg yolk (as opposed to using all whole eggs, which is my usual method), just for structural purposes.

Making the Lemon Curd

I’ve shared a recipe for lemon curd here on the blog before, as part of my Lemon and Elderflower Butterfly Cakes recipe. The process for this curd is exactly the same, but I omitted the elderflower, doubled the recipe quantities and replaced one of the whole eggs with an egg yolk, to make the curd a little thicker, in an attempt to help make the cake more stable.

You don’t actually need a doubled recipe quantity for this cake: a single batch would’ve been plenty, but I think curds made with just yolks can taste quite eggy, so I wanted to use 1 whole egg + 1 yolk (thus, needed to make a double batch). Luckily, lemon curd will keep in the fridge for a little while and is very delicious on toast, so it didn’t need to go to waste!

The lemon curd was the first thing I made for this cake, because it does keep well in the fridge, I was able to make it in advance and save myself a job closer to the date.

Making the Cake Layers

Next, it was time to make the cake layers! For this sponge, I used the reverse creaming method, which is great for lemon cakes because it can take a greater volume of liquid, so you can get a good amount of lemon juice into the batter, as well as the zest, for extra flavour. This method does also give a slightly denser crumb than your typical sponge, which was just what I wanted (even if I now feel that I could have taken this further!).

The only thing I did find with this cake recipe is that it does have a tendency to stick to the sides of the tin. To combat this, I used my DIY Cake Release, brushing it all over the base and sides of the tin before lining the bottom with a circle of greaseproof paper. While this definitely helped, it still wasn’t perfect, so you do need to be very careful when taking these cakes out of the tin.

Also, very joyously (particularly after the last 2 tiers), as long as you have 3, separate, 6-inch round tins, you can bake all 3 layers at the same time in a regular oven (which is actually extra helpful, because this recipe does not scale down very easily!).

Photo Tutorial: Lemon Cake Layers

To make the lemon cake layers, start by preparing 3 x 6-inch tins, brushing them all over with DIY cake release and adding circles of greaseproof paper to the bottoms. Preheat the oven to 160°C (conventional setting, not fan-assisted).

I also recommend weighing your empty mixer bowl at this stage: that way, you can weigh the batter super easily later on, so that you can divide it evenly between the three tins.

Place the flour, cornflour, caster sugar, baking powder, baking soda and lemon zest into the bowl of an electric mixer, fitted with the paddle attachment.

Mix the dry ingredients on low speed until combined (check that the lemon zest is pretty evenly distributed, then you’re good to go).

Add the softened butter to the bowl and continue to mix on low speed until the mixture resembles fine breadcrumbs (there should be no large lumps of butter remaining).

This coats the flour in the butter, protecting it so that, when you need to beat the mixture later, the gluten in the flour won’t develop as much, so you can get a super fluffy cake without that tough, over-mixed texture.

While the butter is incorporating into the dry ingredients, whisk together the milk, sunflower oil, eggs and lemon juice in a large jug until evenly combined.

Pour the milk mixture into the bowl of the mixer, still running on low, in a slow, steady stream until it has all been added.

Turn the mixer speed up to medium and beat the batter until it is light, fluffy and smooth: about 30-60 seconds.

Divide the batter between the prepared tins. To do this evenly, weigh the batter as a whole (making sure to subtract the weight of the mixing bowl that you measured earlier!), divide that value by 3, then fill each tin with that amount of batter (it should be roughly 375g per tin, but it’s best to weigh the batter yourself to ensure perfectly even layers!).

Smooth the tops of the cakes, then bake them, all on the middle shelf, in the preheated oven for 45-50 minutes, or until the tops are golden brown and a skewer inserted into the centre of each cake comes out clean.

Allow the cakes to cool completely in their tins before (carefully) running a palette knife around the edge of the tin, levelling the cakes (using a large, serrated palette knife) and turning out onto wire racks.

I like to level the cakes in the tins, using the top edge of the tin as a guide, to ensure that all of the cakes are the same height. To do this, hold the palette knife horizontally, flush against the top of the tins. Use a gentle sawing motion to score right around the circumference of the cake, then gently saw back and forth across the whole surface of the cake. This ensures that you get an even, precise cut.

Making the Lemon Buttercream

The final component to make is the lemon buttercream. This is a super basic American-style buttercream, flavoured with lemon juice for a sharp, lemon-y flavour. I wanted this icing to be really smooth and even in appearance, so I opted not to include lemon zest in the buttercream, but, don’t worry, it’s still super lemon-y!

Unlike the previous two cakes, this amount of buttercream is small and manageable enough that you can make it in a single batch (thank goodness!).

Tutorial: Lemon Buttercream

Again, just like with the coffee buttercream, I completely forgot to photograph this stage— I’m so sorry! It is exactly the same process as the chocolate buttercream from the largest tier of the cake though, just minus the cocoa powder and with lemon juice as the primary liquid ingredient, so you can follow along with that tutorial if you would like!

To make the lemon buttercream, place the softened, unsalted butter in the bowl of a stand mixer, fitted with a paddle attachment.

Beat the butter on medium-high speed, pausing every now and then to scrape down the sides of the bowl, until it is smooth, fluffy and significantly paler in colour: this will take about 3-5 minutes.

While the butter is being whipped, you can sift the icing sugar into a large bowl (you might need to do this part in two batches, if you don’t have a bowl big enough, because icing sugar fluffs up a lot when it is sifted).

When the butter is ready, turn the mixer speed down to low, then add half of the icing sugar, a spoonful at a time. This may sound tedious, but it prevents icing sugar from getting all over you/your kitchen and ensures that the icing mixes evenly, so it is important!

Once you’ve added half of the icing sugar, you can add the lemon juice. With the mixer still running on low, pour in the juice in slow, steady stream, until it has all been added.

Now, you can add the remaining half of the icing sugar, still working a spoonful at a time, until it is all incorporated.

If the icing is looking very stiff at this point, don’t worry. It will be important later that the buttercream has a good amount of structure and hold to it!

Turn the speed up to high and beat the icing until it is light and fluffy.

Transfer a spoonful of the icing to a microwave-safe bowl and heat on the high setting for about 10-15 seconds, until melted. Give this a quick mix, then stir it back into the rest of the icing by hand. This will smooth out the icing and, if the icing has split slightly after the addition of the lemon juice, will bring it back to an even consistency.

Assembling the Lemon Cake

With the lemon curd filling, cake layers and buttercream made and ready, it’s time to assemble! I’ll be sharing a detailed tutorial for how I assembled these layer cakes tomorrow, so be sure to check that out.

To assemble this, particular cake, I used the following equipment:

• 6-inch, circular cake drum.
• 8-inch, square cake board.
• Adhesive paper stickers (I used these, folded in half to make them ‘double-sided’ and easy to cut through with a cake lifter, but any thin, temporary adhesives will work).
• Cake lifter.
• Cake turntable.
• Piping bag and large round piping tip (I used a #1A tip).
• Offset palette knives (I used a 4-inch one for this tier).
• Cake dowels (I used these ones).
• Icing smoother (I used this one by Wilton).
• 8-inch, heavy duty cake box.

Just like the other two tiers, I assembled the lemon cake directly onto a cake drum that was the exact same diameter/shape as the cake itself (and which I had temporarily adhered to a thinner, square cake board, the same size as the cake box I would be transporting the cakes in, to prevent it slipping in transit). I layered up the cakes with buttercream and lemon curd filling, added 4 cake dowels, applied a crumb coat then added a thick, smooth layer of icing all over the cake.

The lemon curd filling does make this cake much less stable than the other two tiers, so do be particularly careful when assembling it, making sure to give it plenty of time to chill in between stages. There’ll be more detailed instructions for this in tomorrow’s post!

Then, the cake was done! I set the cake aside at a cool room temperature until it was time to transport it.

Decorating the Lemon Cake

Just like with the other two cakes, the lemon tier was decorated with a simple arc of pressed, edible violas. On all of the tiers, I used a combination of the ‘Cream‘ and ‘Midnight Blue and Cream‘ colourways from Nurtured in Norfolk.

I added the flowers at the venue, on the morning of the wedding, to ensure they didn’t rehydrate too much and go limp (and so that there was one less thing that could get damaged on the way there!). I just laid the flowers out on top of the cake, in a nice arrangement. Because the buttercream was set and had formed a crust, it was easier to rearrange the flowers until I was completely happy with the layout, before I used a small amount of leftover lemon icing on the blunt end of a skewer to stick each flower down individually.

Recipe

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The Lemon Tier (Wedding Cake Week #3)

The full recipe for the 6-inch, 3-layer lemon cake tier of my brother's wedding cake!

Course Dessert

Cuisine British

Keyword American buttercream, Cake, Cake release, Lemon, Lemon curd

Prep Time 4 hours hours 25 minutes minutes

Cook Time 50 minutes minutes

Chill Time: 1 hour hour 45 minutes minutes

Servings 15 Wedding servings

Equipment

• 3 6-inch, circular cake tins (see Note 1).
• 6-inch, circular cake drum
• 8-inch, square cake board (See Note 2).
• Temporary adhesives (I used paper adhesive stickers)(see Note 2).
• Cake lifter
• 1 piping bag
• #1A piping tip (or similar, large, round nozzle)
• Offset palette knife
• 4 cake dowels
• Icing smoother (see Note 3).

Ingredients

For the lemon curd:

• 1 whole egg + 1 egg yolk
• 150 g white caster sugar (see Note 4).
• 2 lemons, zest and juice.
• 110 g unsalted butter, diced.

For the lemon cake layers:

• 2 batches DIY Cake Release (see Note 5).
• 260 g plain flour
• 20 g cornflour (see Note 6).
• 280 g caster sugar (see Note 7).
• 2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 170 g unsalted butter, diced and softened.
• 180 ml whole milk
• 70 g sunflower oil
• 2 eggs
• 2 lemons (zest of both, juice of 1).

Lemon buttercream:

• 300 g unsalted butter, softened.
• 600 g icing sugar, sifted.
• 2 lemons, juice only.
• Splash of milk, if necessary.

To decorate

• Edible, pressed violas (see Note 8).

Instructions

Make the lemon curd:

• In a small saucepan, whisk together the whole egg, egg yolk, sugar, lemon zest and juice until thoroughly combined.
• Add the butter and place over a medium-low heat. Stir constantly with a heatproof spatula while the butter melts.
• Once the butter has melted, keep the pan over the heat and continue stirring until the curd becomes thick and smooth.
• Remove the curd from the heat, pass through a heatproof, fine mesh sieve then cover the surface of the curd directly with cling film and allow to cool to room temperature before placing into the fridge to chill and thicken up even more (at least 1-2 hours, but can be made a few days in advance).
• This recipe makes more lemon curd than you will need. Any leftovers can be stored in the fridge for 4-5 days.

Make the lemon cake layers:

• Preheat the oven to 160°C (conventional oven, not fan-assisted). Brush each cake tin with a layer of DIY Cake Release and line the base of each with a circle of greaseproof paper. Set aside.
• Place flour, cornflour, caster sugar, baking powder, baking soda and lemon zest into bowl of electric mixer, fitted with paddle attachment. Mix on low speed to combine.
• Add butter and continue to mix on low speed until mixture resembles breadcrumbs and no large pieces of butter remain.
• In the meantime, whisk together the milk, sunflower oil, eggs and lemon juice in a jug.
• With the mixer on low, pour the milk mixture into the batter in a slow, steady stream until it has all been added.
• Turn the mixer speed up to medium and beat the batter until it is light, fluffy and smooth: this will take about 30-60 seconds.
• Divide the batter evenly between the three prepared tins and smooth out the tops, then bake in the preheated oven for 45-50 minutes, or until the tops are golden brown and a skewer inserted into the centre of each cake comes out clean.
• Allow the cakes to cool in the tins completely, then carefully run a palette knife around the edges to loosen them. Level the cakes, then turn them out onto wire racks.

Make the lemon buttercream:

• Fit mixer with paddle attachment. Beat butter until smooth, pale and creamy (about 3-5 mins), scraping down the sides when necessary.
• With mixer on low, add half of the icing sugar to the butter, a spoonful at a time, pausing to scrape down the sides of the bowl as you go.
• With mixer still on low, pour lemon juice into buttercream in a slow, steady stream.
• Add the rest of the icing sugar with the mixer still running, a spoonful at a time. 
• Once everything has been added, turn the mixer up to high and beat until fluffy and fully mixed (about 1 minute). Don't worry if the icing is quite stiff at this stage— it needs to be.
• Remove a spoonful of icing and microwave on high for 10-15 seconds to melt. Stir to ensure evenly melted, then mix into the rest of the icing by hand to smooth it out and return the icing to an even consistency if it has split a little from the lemon juice.

Assemble the cake:

• Secure the 6-inch cake drum to the 8-inch cake board (if using), using paper adhesive stickers (or other similar, temporary adhesive). Set on a turntable, with a layer of non-slip fabric in-between the turntable and the boards.
• Spread a dollop of icing onto the cake drum, then set the first, cooled cake layer on top, making sure it is level and centred on the drum. It should line up with the sides of the drum.
• Pipe an even layer of lemon buttercream all over the surface of the cake layer, making sure to go right to the edges. Use an offset palette knife to spread the icing out evenly, ensuring there is some overhanging icing at the edges.
• Pipe another circle of buttercream on top of that layer, just around the circumference of the circle. This will act as a buttercream 'dam' to keep the lemon curd filling contained.
• Spread a thin layer of lemon curd on top of the buttercream, making sure not to go over the edges of the buttercream 'dam'.
• Place the next layer of cake on top, making sure it is centred and level, then smooth off the excess icing around the sides and place the cake into the fridge to chill for 15 minutes before repeating the process all over again with the buttercream, curd and final cake layer. Place the whole cake back into the fridge for a further 15 minutes.
• Add 4 cake dowels, if using. Add a splash of milk to the buttercream to thin it out slightly, then use to apply a thin crumb coat all over the top and sides of the cake. Place back into the fridge to chill for a final 15 minutes.
• Apply a generous layer of icing all over the top and sides of the cake. At this stage, cover the sides of the cake drum with icing too. Smooth out the top, making sure to leave some overhanging icing all around the top edge, then use the icing smoother to smooth out the sides, moving the turntable, rather than the smoother for best results. The overhanging icing should be pushed upwards and inwards during this process, forming a nice 'lip' around the top of the cake.
• If needed, apply more icing to any uneven sections and smooth again.
• Once happy with the finished cake, set aside at cool room temperature to firm up, until ready to eat/transport.

Decorating the cake with pressed flowers:

• As close to serving as possible, lay the pressed flowers onto the surface of the cake (on which the buttercream is now hardened), making sure you are happy with the arrangement before sticking them down. Use a small amount of icing on the end of skewer to stick down each flower individually.

Notes

Notes:

1. I use the 6-inch sandwich tins from Silverwood.
2. You can skip the extra board/adhesive if you don’t need to transport the cake— these just make it easier to manoeuvre the cake without worrying about it slipping/sliding.
3. If you want smooth sides on a cake, you really do need to invest in an icing smoother. I use this one by Wilton.
4. I like to use white caster sugar (not golden caster sugar) for this lemon curd, to ensure that it has a really bright, yellow colour, but either will work.
5. This cake does tend to stick to the sides of the tin a little, so I recommend using my DIY Cake Release recipe to help it release cleanly. 
6. Cornflour gives this cake a slightly more tender, soft crumb. If you don’t have cornflour, feel free to use an additional 20g of flour instead.
7. For the cake, I do use golden caster sugar, but white caster sugar would work too.
8. I purchased the violas from Nurtured in Norfolk. On this cake, I used the colourways ‘Cream’ and ‘Midnight Blue & Cream‘.

 

Curd recipe developed from ‘Gran’s Kitchen‘ cookbook by Natalie Oldfield.

Cake recipe developed from ‘Homemade French Fancies‘ recipe from My Baking Madness.

If you missed yesterday’s post, I made the cake for my brother’s wedding last month and, over the next week, I’ll be sharing all of the recipes that I developed for it (as well as some fun, behind-the-scenes content too)!

Today, we’re starting with the largest tier of the cake itself: the Chocolate Tier. This 10-inch tier was made up of three layers of a deep, rich chocolate sponge and copious amounts of chocolate-y, American-style buttercream. This was a super popular tier at the wedding (which is good, because there was a lot of it!), so I’m really excited to share the recipe with you!

Table of Contents

• A Bit of Recipe Backstory
• Making the Cake Layers
  • Photo Tutorial: Chocolate Cake Layers
• Making the Chocolate Buttercream
  • Photo Tutorial: Chocolate Buttercream
• Assembling the Chocolate Cake
• Decorating the Chocolate Cake
• Scaling Down the Recipe
• Recipe

A Bit of Recipe Backstory

As you’ll have seen in the intro post to this series, I’ll be sharing a whole post on how I went about developing these recipes on Saturday, but I did want to share a little bit of chocolate cake-specific backstory here too!

I started out with a recipe that I had used in the past, which vaguely resembled the style of chocolate cake I wanted for this. However, when I made that, it just… wasn’t good, like, at all? The bake was bad and the flavour was significantly un-chocolate-y. It was… a bad start (to say the least!) and it did throw me a little bit, but it also made me more determined to get this cake right.

A few iterations later, after trying a plethora of adaptations to inject some more chocolate flavour into that sad, sad sponge, I decided to go back to square one and do some more research into different recipes.

In the end, I started working from the chocolate cake recipe in the Crumbs & Doilies Cookbook (which was, coincidentally enough, bought for me as a present by my new sister-in-law: a fun, full-circle moment that I have only just realised!).

Using that recipe as my starting point, I tweaked and changed and basically pretended I was a mad chocolate cake scientist, until I had (what was, by that point, essentially a brand new), ultimate chocolate cake recipe. Also, I discovered that good-quality cocoa powder actually does make a difference (who knew?), so I decided to splurge and use fancy, Valrhona cocoa for this cake for the best, richest chocolate flavour (I mean, if you can’t go all out for a wedding, when can you?)!

It was, if I do say myself, perfect.

And, as a bonus, it was incredibly easy to make!

Making the Cake Layers

Once I had my recipe nailed down, (multiple) practices made and fancy cocoa powder obtained, it was time to make the final cake. The chocolate cake was the moistest (so sorry for the use of that uncomfortable word— but it was!) of the three sponges and I actually felt that it improved with age, so I decided to make it first.

For reference, the wedding took place on a Saturday and I made the whole chocolate cake (layers, assembly, and final icing) on the Wednesday.

If you’re making the cake ahead, you do need to cover the whole thing in icing as soon as you’ve assembled it, because any cake that is exposed to the air will start to dry out (not the vibe). If you want to make the cake layers the day before you ice it, you can, but I would recommend wrapping each cooled layer individually in clingfilm to protect it from the air overnight.

I only had one 10-inch tin (and I could only fit one 10-inch tin at a time in my oven!), so I baked each layer separately. Cake batter doesn’t like to be left sitting around for too long before it is baked (and these cakes take a good while to bake), so I made the batter for each individual cake separately too. Honestly, this batter is so easy to make that it wasn’t that labour-intensive, just a little repetitive! While a bit of a faff, doing it this way was quite handy because it did ensure that all of my cake layers were exactly the same size, which made the finished cake feel very perfect.

Photo Tutorial: Chocolate Cake Layers

After a whole load of waffle then, we finally get to the recipe! Here’s how you make the cake layers for the chocolate cake tier…

Start by greasing a 10-inch sandwich tin with softened butter. Line the base of the tin with a circle of greaseproof paper, then set aside. Preheat the oven to 165°C (conventional setting, not fan-assisted).

Dissolve the instant coffee granules in the boiling water.

Add the cocoa powder and whisk until the mixture is smooth. The hot water will bloom the cocoa and helps make the cake taste extra chocolate-y.

Gradually add the diced, salted butter to the hot cocoa mixture, stirring each addition in until it has melted before adding more. Keep going until all of the butter has been added and everything is melted and smooth.

Next, add the buttermilk, oil and vanilla extract. Whisk again to incorporate.

By this point, the hot mixture will have cooled down to room temperature (the addition of all those cool ingredients really speeds this along), so you can add the egg without risk of scrambling! Add the egg and whisk one final time until you have a homogenous, chocolate-y mixture. As delicious as it looks, you shouldn’t eat this (if not for the raw egg, for the fact that there’s no sugar in it at this stage, so it will definitely not taste as good as it looks!).

Sift the flour, sugar (here it is!) and bicarbonate of soda together into a large bowl. Whisk briefly to combine everything.

Pour the wet ingredients (i.e. the forbidden chocolate mixture) into the dry ingredients, whisking as you go, until all of the chocolate mixture has been added and you have a smooth, liquid batter.

Use a spatula to stir through the batter one final time, just to make sure that there are no lumps of flour. If there are any lumps, they will bake into the cake as little flour-y pockets, which is not the vibe, so don’t skip this step!

Once you’re happy with the batter, pour it into the prepared tin. The tin will be quite full, but it shouldn’t overflow in the oven (though, if you want, feel free to place the tin on a cold baking tray on the oven shelf, just in case).

At this point, give the filled tin a few taps on the work surface, just to get rid of any large air bubbles. I don’t usually condone this with cakes, but this particular recipe does seem to end up with some large crater-ish holes if you don’t do this!

Bake the layer in the preheated oven for 55-60 minutes, or until a skewer inserted into the centre of the cake comes out clean, or with just a few moist crumbs.

Leave the cake to cool in the tin completely, then use a large, serrated palette knife to level off the cake, using the rim of the baking tin as a guide. It’s easier to cut a cooler cake, so don’t do this while it is still hot from the oven. I like to do it this way because it ensures that all of the cake layers are the same height, but you can level the cakes using your favourite method.

If you are using the tin method, I recommend keeping the flat of the palette knife pressed gently against the top of the tin as you gently ‘saw’ your way around the whole circumference of the cake before carefully sawing back and forth right across the surface. This will make it easier to cut through the crust of the cake and get a neat, even finish.

Once levelled, turn the cake out onto a wire rack (the cake is so large that there might still be a bit of warmth in the centre of the underside and you don’t want it to sweat if you turn it out onto a solid surface!), making sure to peel off the baking paper circle from the bottom.

Wash out the tin and dry it thoroughly, then repeat the whole process twice more, until you have three, perfectly even, levelled and cooled, chocolate cake layers.

Making the Chocolate Buttercream

Once the cakes are baked and cooled completely, you can make the buttercream. This is a super easy buttercream to make: it really is just a basic, American-style, chocolate buttercream, with the chocolate-y flavour turned up a notch through some extra little additions (and made extra smooth and creamy with a super simple technique!).

You need a lot of buttercream for this cake! I recommend making it in (at least) 2 separate batches (unless you’re using an industrial-sized stand mixer, which, who is?), just to make things easier on yourself.

You’re always supposed to use ‘room temperature’ butter for icing, but I must confess, I always microwave it gently to ‘soften’ it instead. My house isn’t the warmest, so ‘room temperature’ for me isn’t really warm enough!

To soften the butter (and this is specifically for a large amount of butter like this), weigh it out beforehand, then place the whole block in a heatproof bowl in the microwave and warm it for about 30 seconds on the medium heat setting. You should be able to press your finger into the surface quite easily (and, if it’s slightly over-softened, don’t worry: the beating stage will bring it back to a smooth and cohesive consistency!).

Photo Tutorial: Chocolate Buttercream

Now to make the chocolate buttercream!

Fit an electric stand mixer with the paddle attachment. Add the softened butter and beat on medium-high speed until smooth, significantly paler in colour and super creamy, pausing every now and then to scrape down the sides of the bowl.

This will take about 3-5 minutes— you can’t really over-mix it at this stage, so I like to just leave the mixer running while I prepare the other ingredients.

While the butter is mixing, sift the icing sugar and cocoa powder together to remove any lumps. I also like to give these dry ingredients a little whisk at this stage, just to ensure that they are nicely combined, so that the cocoa flavour/colour distributes evenly throughout the icing later on.

Warm the milk gently, just enough so that you can dissolve the instant coffee granules in it (I gave it about 20 seconds, on the high setting, in the microwave).

By this point, the butter should be looking super light and silky, so you can get on with the buttercream. Turn the mixer down to low, then start adding the icing sugar/cocoa powder mixture, a spoonful at a time, until you’ve incorporated about half of it. This may sound tedious, but it’s just to protect you and your kitchen from an icing sugar mushroom cloud! It also helps to ensure that the icing is completely combined, with no sneaky patches of unincorporated ingredients.

Scrape down the sides of the bowl with a spatula, then turn the mixer back to low and add all of the milk/coffee mixture, as well as the vanilla extract.

With the mixer still on low, add the remaining icing sugar mixture, still going a spoonful at a time.

Once everything has been incorporated, scrape down the sides of the bowl again, then turn the mixer back up to high and beat the icing for about 1 minute, until fluffy and well-mixed.

Take a generous amount of the icing (about 2-3 dessertspoon’s worth) and put it into a small, microwavable bowl.

Melt this in the microwave (on high heat, this will only take about 10-15 seconds), until it is super runny.

Give this a quick stir, then use a spatula to mix it back into the rest of the icing by hand.

This sounds like a weird step, but it really does help to smooth out the icing (which is particularly important if, like I was, you’re aiming for smooth sides on your cakes!). Additionally, it also helps to bloom the cocoa powder a little, which darkens up the icing and intensifies the chocolate flavour (it’s a win-win!).

If you’ve split the icing into two batches, you will need to repeat the whole process again once you’ve used up the first lot. The first half will be enough to fill the cake, but there won’t be quite enough to finish the crumb coat, so you’ll need to make the second batch before moving onto that stage.

Assembling the Chocolate Cake

With the cake layers and buttercream made and ready, it’s time to assemble! I’ll be sharing a detailed tutorial for how I assembled these layer cakes on Thursday, so be sure to check that out then!

To assemble this, particular cake, I used the following equipment:

• Cake lifter.
• Cake turntable.
• Piping bag and large round piping tip (I used a #1A tip).
• Offset palette knives (I used an 8-inch AND a 4-inch one, but you could get away with just one or the other).
• Cake dowels (I used these ones).
• Icing smoother (I used this one by Wilton).

Because I knew I would need to transport this cake to the venue, I assembled it directly I onto a cake drum (a thick cake board that could withstand the weight of the cake), which was the exact same size/shape as the cake. This meant that I could move the cake around more easily.

To keep the cake from sliding about in the transport box in transit, I temporarily adhered the cake drum to a thinner, square cake board that fit exactly into the box. When I arrived at the venue, I just slid my cake lifter (though you could also use a palette knife) between the boards, cutting through the adhesives in the process and separating them.

If you want to do this too, you’ll also need the following equipment:

• 10-inch, circular cake drum (the same size/shape as the cake layers).
• 12-inch, square cake board (the same size/shape as the cake box I planned to transport the cake in).
• Adhesive paper stickers (I used these, folded in half to make them ‘double-sided’ and easy to cut through with a cake lifter, but any thin, temporary adhesives will work).
• 12-inch, heavy duty cake box.

To assemble the cake, I spread a thick layer of chocolate buttercream in between the cake layers, added 4 cake dowels (for extra stability), applied a crumb coat and, finally, added a smooth layer of buttercream all over the top and sides of the cake (including the cake drum, for a clean, seamless look). As I mentioned, a detailed tutorial for this will be coming on Thursday, so keep an eye out for that!

Then, the cake was done! I set the cake aside at a cool room temperature until it was time to transport it. As I mentioned, I made this cake on the Wednesday, transported it on the Friday, then set it up at the venue on the Saturday (the day of the wedding!), so it can definitely be made in advance.

Decorating the Chocolate Cake

My brother and sister-in-law wanted very little in terms of decoration on the cake: aside from the gingerbread toppers on the coffee tier, the only extra adornment on each cake was a little arc of dried & pressed edible violas on the top. I used these ones, from Nurtured in Norfolk (in the shades: ‘Cream’ and ‘Midnight Blue and Cream’).

I didn’t want the violas to re-hydrate too much and look limp and sad, so I opted to put them on the cake at the venue, on the morning of the wedding. Once I had manoeuvred the tier onto the cake stand, I laid the flowers out on top of the hardened icing. This was actually really handy, as it meant that I could rearrange them if needed, before committing to sticking them down.

Once I was happy with the layout, I used some extra chocolate buttercream on the end of a skewer to attach each flower individually to the cake. I brought the icing to the venue in a piping bag, sealed using food bag clips back on Wednesday, when I made it, which worked really well. It did, however, need a little bit of warming up between my hands to bring it back to buttercream consistency!

Scaling Down the Recipe

This is a big cake: the biggest one I’ve ever made! If you’re not making it for a wedding/other event, you probably won’t need to make one this big. On the bright side, it’s quite an adaptable batter and icing, so you can easily scale the recipe down!

For reference, for 1 x 6-inch, round cake layer, the batter ingredient quantities are as follows:

• 3/4 tsp instant coffee granules
• 75ml boiling water
• 25g cocoa powder
• 35g salted butter
• 75g buttermilk
• 30g oil
• 1 egg
• 1 splash vanilla extract
• 100g plain flour
• 115g caster sugar
• 1/3 tsp bicarbonate of soda

For this size cake, you can bake it at a slightly higher temperature (170°C), for 45-50 minutes, or, again, until a skewer comes out clean.

To make enough icing to frost the top and sides of this single, smaller cake layer, use the following quantities:

• 55g unsalted butter
• 105g icing sugar
• 10g cocoa powder
• 2 tsp milk
• 1 generous pinch instant coffee granules
• 1 splash vanilla extract

If you want to make a multi-layered 6-inch cake, simply multiply both the batter and icing ingredients by the number of tiers you want.

Recipe

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The Chocolate Tier (Wedding Cake Week)

The full recipe for the 10-inch, 3-layer chocolate cake tier of my brother's wedding cake!

Course Dessert

Cuisine American

Keyword American buttercream, Chocolate, Chocolate cake, Wedding cake

Prep Time 4 hours hours

Cook Time 3 hours hours

Chill time 30 minutes minutes

Total Time 7 hours hours 30 minutes minutes

Servings 57 wedding portions

Equipment

• 10-inch, circular cake tin (see Note 1).
• 1 piping bag
• #1A piping tip (or similar, large, round nozzle).
• 10-inch, circular cake drum
• 12-inch, square cake board (see Note 2).
• Temporary adhesives (I used paper adhesive stickers) (see Note 2).
• Cake lifter
• 4 cake dowels
• Icing smoother (see Note 3).
• Offset palette knife

Ingredients

For the 3 cake layers (quantities for 1 layer in italics):

• 2 tbsp + 3/4 tsp instant coffee granules, decaf (2 1/4 tsp).
• 675 ml boiling water (225ml).
• 225 g Valrhona cocoa powder (75g) (see Note 4).
• 315 g salted butter, diced (105g), plus extra for greasing (see Note 5).
• 900 g plain flour (300g).
• 1035 g golden caster sugar (345g).
• 3 tsp bicarbonate of soda (1 tsp).
• 675 g buttermilk (225g).
• 270 g sunflower oil (90g).
• 3 splashes vanilla extract (1 splash).
• 9 eggs (3).

For the chocolate buttercream (quantities for half batch in italics):

• 600 g unsalted butter, softened (300g).
• 1200 g icing sugar, sifted (600g).
• 110 g Valrhona cocoa powder (55g) (see Note 4).
• 110 ml whole milk (55ml).
• 1/4 tsp instant coffee granules, decaf (1/8 tsp).
• 2 splashes vanilla extract (1 splash).

To decorate:

• Pressed, edible violas (see Note 6).

Instructions

Make the first cake layer:

• Preheat the oven to 165°C (conventional, not fan-assisted). Grease a 10-inch round sandwich tin with butter and line the base with a circle of greaseproof paper. Set aside.
• Make the batter for one cake layer at a time, using the single layer quantities listed in italics in the ingredients list.
• Place the instant coffee granules (2 1/4 tsp) into a large jug. Cover with the boiling water (225ml), then stir to dissolve. Add the cocoa powder (75g) and whisk until smooth. 
• Gradually add the diced butter (105g) to the hot cocoa mixture, stirring in each addition until all the butter has been added and everything is melted and smooth.
• In a large bowl, whisk together the flour (300g), caster sugar (345g) and bicarbonate of soda (1 tsp) to combine. Set aside.
• Add the buttermilk (225g), oil (90g) and vanilla extract (1 splash) to the cocoa mixture. Whisk until incorporated.
• Add the eggs (3) to the wet ingredients and whisk again until completely incorporated. 
• Pour the cocoa mixture into the dry ingredients and whisk until fully combined and you have a smooth batter. Stir with a spatula to make sure everything has been incorporated.
• Pour the batter into the prepared tin (it will be quite full, but it shouldn’t overflow. Place on a cold baking tray on the oven shelf just in case), then bake in preheated oven for 55-60 minutes, until skewer inserted into the centre comes out clean, or with just a few moist crumbs. 
• Leave baked cake to cool completely in tin, then run a knife around the edge of the the tin to loosen the cake before levelling and flipping out onto a wire rack.

Make the chocolate buttercream:

• I recommend making the buttercream in two separate batches (use the half quantities listed in italics in the ingredients list).
• Fit mixer with paddle attachment. Beat butter (300g) until smooth, pale and creamy (about 3-5 mins), scraping down the sides when necessary.
• While the butter is beating, sift together the icing sugar (600g) and cocoa powder (55g) to remove any lumps. Whisk to ensure evenly combined. Warm the milk (55ml) in the microwave (20 seconds on high), then add the coffee granules (1/8 tsp) and stir to dissolve.
• With mixer on low, add half of the icing sugar mixture to the butter, a spoonful at a time, pausing to scrape down the sides of the bowl as you go.
• With mixer on low, pour milk mixture into buttercream, then add vanilla extract (1 splash) and mix until incorporated.
• Add the rest of the icing sugar with the mixer still running, a spoonful at a time. 
• Once everything has been added, turn the mixer up to high and beat until fluffy and fully mixed (about 1 minute). Add a little more milk if icing is too stiff.
• Remove a spoonful of icing and microwave on high for 10-15 seconds to melt. Stir to ensure evenly melted, then mix into the rest of the icing by hand to smooth and darken (this also helps to bloom the cocoa powder slightly). 

Assemble the cake:

• Secure the 10-inch cake drum to the 12-inch cake board (if using) with paper adhesive stickers (or other similar, temporary adhesive). Set on a turntable, with a layer of non-slip fabric in-between the turntable and the boards.
• Spread a dollop of icing onto the cake drum, then set the first, cooled cake layer on top, making sure it is level and centred on the drum. It should line up with the sides of the drum.
• Place some buttercream into the piping bag, fitted with the large, round nozzle. Pipe an even layer of chocolate icing all over the surface of the cake layer, making sure to go right to the edges. Use an offset palette knife to spread the icing out evenly, ensuring there is some overhanging icing at the edges.
• Place the next layer of cake on top, making sure it is centred and level. Repeat the icing process, adding another even layer of icing on top, then topping with the final layer of cake.
• Smooth the excess icing around the sides with a palette knife/icing smoother, then chill in the fridge for 15 minutes.
• Insert 4 cake dowels, if using.
• Apply a thin crumb coat, then chill again for 15 minutes.
• Apply a generous layer of icing all over the top and sides of the cake. At this stage, cover the sides of the cake drum with icing too. Smooth out the top, making sure to leave some overhanging icing all around the top edge, then use the icing smoother to smooth out the sides, moving the turntable, rather than the smoother, for best results. The overhanging icing should be pushed upwards and inwards during this process, forming a nice 'lip' around the top of the cake.
• If needed, apply more icing to any uneven sections and smooth again.
• Once happy with the finished cake, set aside at cool room temperature to firm up, until ready to eat/transport.

Decorating the cake with pressed flowers:

• As close to serving as possible, lay the pressed flowers onto the surface of the cake (on which the buttercream has hardened), making sure you are happy with the arrangement before sticking them down. Use a small amount of icing on the end of skewer to stick down each flower individually.

Notes

Notes:

1. I use the Silverwood 10-inch sandwich tin.
2. You can skip the extra board/adhesive if you don’t need to transport the cake— these just make it easier to manoeuvre the cake without worrying about it slipping/sliding.
3. If you want smooth sides on a cake, you really need to invest in an icing smoother.  I use this one by Wilton.
4. The cocoa powder you use makes a huge difference to the taste/chocolatiness of the finished cake, so, if you can afford to, I definitely recommend splashing out on the fancy stuff (I used this one, by Valrhona)!
5. I’ve used salted butter here, because salt really brings out the flavour of the chocolate, but you can use unsalted butter and add some fine sea salt separately, if you prefer.
6. I purchased the violas from Nurtured in Norfolk. On this cake, I used the colourways ‘Cream’ and ‘Midnight Blue & Cream‘.

Cake recipe developed using the End of the World Chocolate Cake recipe from the Crumbs & Doilies cookbook as a starting point. 

Buttercream recipe developed using the Favorite Chocolate Buttercream recipe from Sally’s Baking Addiction as a starting point.