
Use this chocolate wedding cake recipe to make your own wedding cake.
The beautiful cake shown on the left was made by Jenny & Veronica two of our readers.
They both created this lovely cake using two different recipes, one using this chocolate cake recipe for the bottom tier and the two top tiers where carrot cake.
The cake was made to serve 100 wedding guests this was achieved by making 6, 8 and 10 inch cakes (a fourth 10 inch chocolate cake was given to the caterers to be cut after the main cake was cut).
The ingredients listed for the Chocolate Wedding Cake Recipe gives quantities to make eight different size cakes.
Round Tin
|
15cm/6in |
18cm/7in |
20cm/8in |
22cm/9in |
Softened butter
|
90g 3 oz
|
140g 5 oz |
165g 5 ½ oz |
185g 6 oz |
Caster Sugar
|
165g 5 ½ oz |
250g 8 oz |
300g 10 oz |
330g 11oz |
Vanilla extract
|
1 teaspoons
|
1 ½ teaspoons |
2 teaspoons |
2 ½ teaspoons |
Eggs
|
2 |
2
|
3 |
3 |
Self-raising flour
|
40g 1 ½ oz
|
55g 2 oz |
65g 2 oz
|
75g 2 ½ oz
|
Plain flour
|
115g 4 oz
|
165g 5½ oz |
200g 6 ½ oz
|
225g 7 oz
|
Bicarbonate of Soda (baking soda)
|
½ teaspoon |
¾ teaspoon |
1 teaspoon |
1 ½ teaspoons |
Cocoa powder
|
40g 1 ½ oz
|
60g 2 oz |
70g 2 ½ oz |
80g 2 ¾ oz |
Buttermilk
|
140ml 5 fl oz |
210ml 7 fl oz |
250ml 8 fl oz |
280ml 9 fl oz |
Baking Time
|
50 min |
1 hour
|
1 hour 10 min |
1 hour 15 min |
Round Tin |
25cm/10in |
28cm/11in |
30cm/12in |
30cm/12in |
Softened butter
|
225g 7 oz
|
325g 11 oz |
465g 15 oz |
560g 1 lb 2 oz |
Caster Sugar
|
410g 13 oz |
570g 1 lb 2 oz |
660g 1 lb 5 oz |
825g 1 lb 11 oz |
Vanilla extract
|
3 teaspoons
|
4 teaspoons |
5 teaspoons |
6 teaspoons |
Eggs
|
4 |
5
|
6
|
7 |
Self-raising flour
|
95g 3 oz
|
125g 4 oz
|
150g 5 oz
|
190g 6 oz
|
Plain flour
|
280g 9 oz
|
350g 11 oz
|
445g 14 oz
|
560g 1 lb 2 oz
|
Bicarbonate of Soda (baking soda)
|
1 ¾ teaspoons |
2 ¼ teaspoon |
2 ½ teaspoons |
2 ¾ teaspoons |
Cocoa powder
|
90g 3oz
|
110g 3 ½ oz |
120g 4 oz |
160g 5 oz |
Buttermilk
|
350ml 11 fl oz |
500ml 16 fl oz |
560ml 18 fl oz |
700ml 22 fl oz
|
Baking Time
|
1 hour 20 min |
1 hour 30 min |
1 hour 40 min
|
1 hour 50 min |
1. Preheat the oven to 180C (350F, Gas 4).
2. Grease the cake tins and line the base with greaseproof paper.
3. Sift together the flours, bicarbonate of soda and cocoa powder.
4. Using an electric mixer beat the butter, sugar and vanilla extract until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. If needed transfer the mix to a larger bowl and fold in the combined sifted flours, bicarbonate of soda and cocoa powder alternately with the buttermilk.
7. Place the mixture into the prepared cake tin and spread evenly.
8. Bake for the required time, refer to chart above for your selected cake size.
9. Test the cake toward the end of cooking time. The cake is cooked when a skewer inserted into the center of the cake comes out clean.
10. Leave the cake to cool in the tin for about 5 minutes. Turn onto a wire rack to cool.
The chocolate cake can be stored in an airtight container in the fridge for a week or freeze for up to 2 months. Allow the cakes to come to room temperature before decorating.
Bride IdeaIf you are using an unusual cake tin and are unsure of the quantity of the cake mix to use, you can easily work out the quantity by measuring the volume with water. |
Have you made your wedding cake using this recipe? We would love to see how it turned out.
If you would like to have your cake featured here, just let me know through our contact us page and I would be more than happy to place it here for others to see.
| The bottom tier is a fruit cake. The upper tiers are chocolate made to the above recipe and the top tier a gluten-free cake. The cake was covered with ready made fondant icing and decorated with lime green polka dots and brown ribbon. |
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