Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Flowerpot Cakes 3.5 (49) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 28, 2020 Print Rate It Share Share Tweet Pin Email Yield: 6 Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint. Ingredients ⅓ cup vegetable oil, plus more for pots ¾ cup unsweetened cocoa powder, plus more for dusting 1 ½ cups all-purpose flour 1 ½ cups sugar 1 ½ teaspoons baking soda ¾ teaspoon baking powder ¾ teaspoon salt 1 large egg, plus 1 large egg yolk ¾ cup buttermilk ¾ teaspoon pure vanilla extract Quick Chocolate Frosting ½ cup crushed chocolate wafer cookies (about 10), for garnish Multicolored pebble-shaped chocolate candies, for garnish Mint sprigs, for garnish Directions Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute. Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack. Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake. Anna Williams Cook's Notes We used six unglazed, untreated terra-cotta flowerpots (each with a six-ounce capacity, about 2 3/4 inches tall and 2 3/4 inches across the top). To make smaller cakes, use 9 four-ounce terra-cotta pots. Thoroughly wash the new pots in hot water before using. Rate it Print