Flowerpot Cakes

Rating: 3.47 stars
49 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 2

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.

Martha Stewart Living, March 2004

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 6
Advertisement

Ingredients

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.

    Advertisement

  • 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.

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.

Advertisement

Reviews (5)

49 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 2
Martha Stewart Member
Rating: 5.0 stars
04/05/2020
I have been making these cakes every Easter since the recipe first appeared. They are a family favorite. Last year I made 24 as people let me know in advance that they wanted some to go. The cake is heavenly and the frosting divine. When you are doubling the recipe or tripling or.... you do not need to do the same for the frosting. You can order the rock candy from amazon.
Martha Stewart Member
Rating: Unrated
05/05/2013
I think these look great BUT DON'T YOU NEED TO PREPARE the TERRACOTTA POT BEFOREHAND??
Martha Stewart Member
Rating: Unrated
04/25/2011
THESE LITTLE CAKES ARE MOIST, RICH AND VERY CHOCOLATY. I USED 3/4C BATTER IN EACH POT (PURCHASED AT MICHAELS). THE BATTER MADE 7 POT CAKES. WHEN COOLED I SLICED THE TOPS OFF EVEN WITH THE POTS AND PUT ON A NICE THICK LAYER OF THE RECOMMENDED CHOCOLATE ICING. I PUT A CUTE LITTLE TRUFFLE FILLED ROBINS EGG ON THE TOP OF EACH AND DUSTED WITH CRUSHED CHOCOLATE GRAHAM CRACKERS BECAUSE THAT'S WHAT I HAD AVAILABLE. THE ICING RECIPE WILL FROST ABOUT 10 FLOWERPOT CAKES. THESE WERE A HIT FOR EASTER DINNER.
Advertisement
Martha Stewart Member
Rating: Unrated
07/16/2009
I made these cakes for my sisters bridal shower as the favor. Except I frosted them, and made chocolate flowered lollipops out of colored chocolates, put them in the cake, wrapped them in cellophane and tied wtih a bow. They were adorable and unique.
Martha Stewart Member
Rating: Unrated
04/27/2009
My mother use to make these years ago. She would use a green straw and place a daisy in the straw or different flowers. No, we didn't eat the flower. :P Very cute and very yummy. A nice childhood memory.
Martha Stewart Member
Rating: Unrated
04/23/2008
How cute!! I love this. Perfect for a girls brunch or dinner. I bet the cake is yummy too. Has to be from Martha. =) I wonder where to get the candy pebbles.
Advertisement
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 10/22/2021