Chocolate Beer and Pretzel Cake

Over the years, I’ve had many people guest post on my blog (you can see all those cool bloggers here!), the majority of which either had their own blog or were avid bakers.  This year, I’m doing something a little different. Instead of inviting a professional blogger to guest post, I’ve decided to mentor an inspired baker who wants to start her own food blog and have that person contribute to JavaCupcake.  Meet Roxana!

Meet Roxana! | JavaCupcake.comRoxana has been a loyal reader of JavaCupcake for many years and I have loved her continued dedication to leaving comments, Facebook messages and her overall desire to be a part of the JavaCupcake community.  Last year, Roxana stepped up when I put a call out to my readers asking for help with some technical upkeep on the back end of my blog.   You may have noticed the new JavaCupcake Recipes board on Pinterest, Roxana was responsible for creating that!

As a part of my #BakerMentor program, once a month Roxana will be posting a new recipe.  I’ll be guiding her on how to create recipes, photograph her creations and showing her the ins and outs of out to create a blog post!   This is her first recipe and I’m pretty impressed!  It took me years of baking before my cakes looked this amazing!

So without further adieu… here’s Roxana!

Chocolate Beer & Pretzel Cake |

If you’ve ever watched QVC on a Sunday and seen David Venable do his “happy dance” after taking a bite of delicious food, then you have an idea of how excited I am to be posting here on JavaCupcake! I’ve been following Betsy’s blog for some time now and am honored that she’d allow me and my newbie-self to hang out with you guys. Thanks Betsy for being an inspiration to me and taking me under your wing! xox

So, before I get overly squishy let’s get to the recipe. ;)


I was recently working on a cupcake recipe for my friend Kirsten’s blog. Although I do not drink beer, I decided that I wanted to try using it in my recipe. I mean, it tastes good in bread so why not? I also knew that I didn’t want to use Guinness because I knew plenty cupcake/cake recipes already existed using it. That’s when my brilliant husband (who by the way, also doesn’t drink beer) suggested I try using chocolate beer. I was surprised that such a thing even existed. So I turned to my sister and brother-in-law (because they actually drink beer and they like to cook with it) for some help and Rob delivered! He gave me a chocolate oatmeal stout to try in the recipe.


Can I just tell ya… AWESOME! I was so happy with how the cupcakes turned out that I decided to use the leftover beer in this Chocolate Beer Pretzel Cake!  Waste not, want not… right? If you are a lover of salty and sweet then this is the cake for you. My sister, Corinna, actually said “I think this is the best cake I’ve ever put in my mouth” when she tasted the cupcake version.


When I made the cake I noticed that the beer flavor came through a little more without being overpowering. Peanut butter buttercream, mini chocolate chips, and pretzel crumble finish this cake off. If you can believe it, the only thing I forgot was the caramel! So if you really want to kick the cake up some more, drizzle some caramel on the top. :) Grab a tall glass of milk or your favorite beer and enjoy some Chocolate Beer and Pretzel Cake!

*You can find the original cupcake recipe that inspired this cake here. If your curious about what I might be baking next, check out my Facebook page The Red Eye Baker.

4.5 from 2 reviews
Chocolate Beer and Pretzel Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 1 2-layer 8" cake
  • ½ c salted pretzel sticks
  • 2 Tbsp butter, melted
  • ½ Tbsp brown sugar
  • ¼ c mini chocolate chips
  • Homemade caramel sauce or your favorite store bought (optional)
  • 1 c chocolate stout beer (I used Boulevard Brewing Co. Tasting Room Oatmeal Stout, Kansas City, MO)
  • 1 c (2 sticks) butter
  • ¾ c unsweetened cocoa powder
  • 2 c flour
  • 2 c sugar
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temperature
  • ⅔ c sour cream
  • 2 tsp vanilla
  • 1 c (2 sticks) butter, room temperature
  • 1 c heaping of creamy peanut butter
  • 3 - 4 c powdered sugar
  • ½ c heavy cream
  • ⅛ tsp salt
  • 1 tsp vanilla
  1. In a food processor, pulse the pretzel sticks into small chunks.
  2. Add the brown sugar and melted butter, process on high until well combined and the pretzels are in smaller crumbs.
  3. Transfer to a small bowl, add the mini chocolate chips, stir together, and set aside.
  1. Preheat oven to 350 F degrees. Grease and flour two 8” cake pans.
  2. In a heavy saucepan, bring the butter and beer to a simmer over medium heat.
  3. Add the cocoa and whisk until smooth. Remove from heat and add the vanilla, let cool slightly.
  4. In a large bowl, whisk the flour, sugar, baking soda, and salt together.
  5. In a separate bowl, whisk the egg together with the sour cream
  6. Very slowly add the warm chocolate mixture to the egg/sour cream mixture, whisking constantly.
  7. Add the wet mixture to the dry and mix until just combined and no lumps remain. Do not overmix.
  8. Pour the batter into the prepared cake pans and bake for 26 – 28 minutes or until a toothpick comes out clean.
  9. Cool cakes in the pan for 10 – 15 minutes and transfer to a cooling rack. Make sure cakes are completely cool prior to frosting.
  1. Using the paddle attachment of a stand mixer, cream the butter and the peanut butter together until it pales in color a bit.
  2. Turn the mixer to low and slowly add powdered sugar ½ c at a time.
  3. Add the salt and the vanilla.
  4. Add the heavy cream and beat on high until light and fluffy.
  1. Using a cake leveler or serrated knife trim the crown (top) off both cake layers making them even.
  2. Place 3 – 4 pieces of wax paper around the perimeter of your turntable or cake stand/platter. These will help to catch the pretzel crumble and will pull out easily from under the cake without having to lift the whole thing.
  3. Place about a tablespoon of buttercream in the center of your cake board or stand and place the first layer flat side down on top of it. Using an offset spatula spread an even, generous layer of buttercream on the first cake layer, then sprinkle some mini chocolate chips over the buttercream. Place the second cake layer flat side up on the first. Spread a thin, crumb coat over the entire cake and put it in the freezer for about 10 minutes to chill.
  4. Remove the chilled cake from the freezer and finish frosting the cake with the remaining buttercream (save some if you want to pipe a border). Put the buttercream on the top of the cake and just spread it over the edges with an offset spatula. Then work the buttercream around the edges until the cake is completely covered and evenly coated.
  5. Gently press the pretzel crumble into the sides. Remove the wax paper from under the cake. Pipe a border if you like (I used a Wilton 1M tip), then sprinkle the top of the cake with more crumble and drizzle with some caramel (optional).
*Cake can be stored at room temperature in a covered container for a couple days. You can refrigerate it, but allow to come to room temperature before serving.

Chocolate Red Currant Creme Cake

Dense dark chocolate cake layers filled with a decadent red currant creme all covered in chocolate ganache and garnished with frosted red currants make every slice of this Chocolate Red Currant Creme Cake a sinfully delicious guilty pleasure!

Chocolate Red Currant Creme Cake #RedCurrantWeek |

I’ve made several layer cakes over the past few years, but this cake is truly the culmination of everything I’ve learned about American and German baking, rolled into one glorious dessert.

And when I say American and German baking, I mean that I’ve taken my American style cake and paired it with a German style cake filling covered it in a simple ganache.  No frosting or buttercream anywhere on this cake… which is a huge departure for me.  Here in Germany, the cakes are typically filled with a cream and topped with whipped cream or ganache, but hardly ever do you find frosting or buttercream on their cakes.

Chocolate Red Currant Creme Cake #RedCurrantWeek |

This is not an overly sweet cake. Instead this cake is very rich cake and paired with the creaminess of the filling and the tartness of the berries the flavors match each other perfectly.

Red Currants are typically found in Western Europe, but this cake could easily be made with any fruit including fresh cherries or raspberries.  Even strawberries would be amazing with this cake!

Chocolate Red Currant Creme Cake #RedCurrantWeek |

The chocolate cake recipe that I used for this cake is my tried and true chocolate cake.  It is made with melted butter and coffee as well as dark chocolate cocoa powder.  The biggest difference this time with this cake is that it is served chilled, which in my opinion completely changes the texture and flavor of the chocolate.  In fact, I think the chocolate flavor intensifies and the texture becomes dense, thick and almost fudge-like.  Heavenly.

Chocolate Red Currant Creme Cake #RedCurrantWeek |

The recipe for the red currant creme filling was inspired by a similar cake I saw on a Croatian baking blog and I adapted it to fit what I wanted to create.  They actually made a very similar cake and was thrilled to see how successful they had been in their attempt to make the cake that I had been dreaming of in my head!

Since this cake is a very large cake and the pieces don’t need to be cut more than an inch big, I had a lot of cake to share!  One of my neighbors was kind enough to eat most of it for me!  I kept offering slices and she kept saying YES!

Chocolate Red Currant Creme Cake #RedCurrantWeek |

Each bite of this cake knocked my socks off and far exceeded any expectations I had for how it would be.  The sour cream filling I expected to be very sour, but after sitting in the refrigerator chilling for 24 hours, the flavors came together and it was perfect.

If you need a show stopping cake for your next party, I completely suggest this cake!  Your friends and family will be so impressed!

Happy Baking!

Chocolate Red Currant Creme Cake
Cook time
Total time
Serves: 1 10in cake - about 16-20 servings
Chocolate Cake
  • 1 cup unsalted butter
  • 1 cup brewed strong coffee
  • 2tsp vanilla extract
  • ¾ cup dark chocolate cocoa powder
  • ⅔ cup sour cream
  • 2 eggs
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tsp salt
Red Currant Creme Filling
  • 300g red currants, destemmed, clean and dry
  • 50g granulated sugar
  • ⅛tsp orange extract
  • 6 large egg yolks
  • 100g granulated sugar
  • 700g sour cream
  • 4Tbsp cold water
  • 10g powdered gelatin
  • 200g semi-sweet chocolate (50-60% cocoa)
  • 250g heavy cream
  • 2Tbsp unsalted butter
  • 1-2 cups chocolate shavings
  • 2 cups or a large bunch of red currants on the stem
  • 1 egg yolk
  • 1 cup granulated sugar
Chocolate Cake
  1. Prepare a 10in springform pan by greasing the sides and bottom with butter or shortening and then coating in flour.
  2. In a medium pot over medium-high heat, melt the butter. Add the cocoa powder, brewed coffee, and vanilla extract and whisk until combined. Bring to a light simmer and cook for 1 minute. Remove from the heat and allow to cool for 5 minutes.
  3. While cooling, whisk together the egg and sour cream in a medium bowl.
  4. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  5. Slowly whisk the chocolate mixture into the bowl with the eggs and sour cream until smooth.
  6. Make a well in the flour mixture and pour the wet mixture into it. Whisk together until just combined. DO NOT OVERMIX.
  7. Pour the batter into the prepared springform pan. Bake 25-35 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan completely before removing from the springform pan.
  9. Once cool, trim the top of the cake so it is flat. Measure half way down the cake and cut it into two equal layers.
Red Currant Creme Filling
  1. Gently stir together the red currants, 50g granulated sugar and orange extract in a medium pot and cook over medium high heat for 5-10 minutes. Be careful not to break up the berries. You want their skins to become slightly soft and for the juice of the berries to come out with the sugar, but not for the berries to break down. Set aside to cool.
  2. In a medium glass bowl over a water bath, whisk the egg yolks with 100g granulated sugar. Cook for 7-8 minutes or until the mixture becomes thick. Remove the bowl from the heat and allow to cool for 5 minutes.
  3. In a large bowl, measure out the sour cream. Scoop about 3Tbsp of the sour cream into the egg yolk mixture to help cool it down.
  4. In a small pot over low heat, whisk cold water and the gelatin together. Slowly warm the mixture to dissolve the gelatin. Once dissolved, pour it into the eggs and whisk to combine.
  5. Whisk remaining sour cream until smooth. Pour in the egg mixture and whisk to combine completely.
  6. Gently fold in the red currants, including all the juice in the pot. Chill this mixture in the freezer for about 25 minutes or until it has began to set but it still pourable.
  7. Place the bottom layer of the cake back in the springform pan, making sure the pan is latched closed. Pour the filling over the cake and smooth it out flat with an offset spatula. Place the second layer of cake on top of the filling and gently press down to ensure that the filling has reached the sides of the pan.
  8. Cover with foil and chill the cake at least 24 hours. Once completely chilled and the filling has set, you can move on to covering th cake in ganache.
  1. Chop the chocolate into very small pieces and place in a medium glass bowl.
  2. In a small pot on medium high heat, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chopped chocolate and let stand for 3 minutes, untouched.
  3. Stir the cream and chocolate together until smooth slowly, being careful not to create any air bubbles in the chocolate.
  4. Add the butter and stir until combined.
  5. Allow the chocolate to cool and thicken until when poured it won't immediately run off the top of the cake.
  6. Remove the cake from the springform pan and place it on the serving platter or plate.
  7. SLOWLY pour the ganache in the center of the top of the cake until it reaches the edges of the cake and begins to fall down the sides. You want the chocolate thick enough that it will leave a nice layer of chocolate on the top of the cake, almost like a frosting, but not as thick and very smooth.
  8. Using an offset spatula, scoop up the chocolate that fell down the sides and spread it along the edges, being careful not to damage the perfectly smooth top of the cake.
  1. Before the ganache has time to set, press chocolate shavings onto the side of the cake.
  2. Clean and dry the red currants.
  3. Whisk an egg white in a small bowl. Dip the red currants, on the stem, into the egg whites then completely cover in granulated sugar.
  4. Set on a tray covered in wax paper to set and completely dry.
  5. Place the frosted red currants in a pile on top of the cake in the center.
  6. Keep cake chilled until ready to serve.

Very Berry Cheesecake

You may  not believe it when I tell you this, but I’ve never made a traditional cheesecake before this one.  Maybe it’s because I’m not actually a fan of cheesecake… or cream cheese for that matter.  I know, I must be nuts!

Very Berry Cheesecake with Chocolate Oreo Crust |

It really wasn’t until I went to Disneyland Paris and was served a mini cheesecake with my dinner that I started to think differently about cheesecake.  This cheesecake had a thick graham cracker crust, a sweet creamy center and was covered in a raspberry sauce that was insanely good.  All three together was amazing!

So, when I was invited to be a part of National Cheesecake Day with some of my food blogging friends I figured this would be the perfect opportunity to make my very first traditional cheesecake! A Very Berry Cheesecake!

Very Berry Cheesecake with Chocolate Oreo Crust |

Because I love chocolate and the commissary finally started carrying chocolate creme OREOs, I decided I wanted this cheesecake to have a chocolate crust.  Seriously, who doesn’t love a chocolate cookie crust?  And then to top the cheesecake, I wanted to try and replicate the tart, sweet flavor of the berry sauce that I had on the cheesecake in Paris, so I made a chunky raspberry & strawberry sauce to pour over each serving of cheesecake.

The filling of the cheesecake comes from a recipe I found on Simply Recipes.  I’m not even going to rewrite the recipe for you, I’m just going to let you head on over there and use their directions and tutorials.  It’s amazing.  Simply Recipes has provided a lot of pictures and very simple instructions.  I felt confident as a first time maker of cheesecake that I could “get it right” with this recipe! The only difference is that I used a 10in springform pan instead of the 8in or 9in their recipe calls for.

Very Berry Cheesecake with Chocolate Oreo Crust |

I really wanted each bite of cheesecake to have the flavor from the berry sauce, because to me that was the best part of the cheesecake… the contrast between the creamy smooth of the cheesecake and the tart and sweet of the fruit.  Add the crunch of the crust and WOAH… perfection.

I think that this cheesecake has made me a believer.  A cheesecake believer, that is!

If you’re a cheesecake lover, you’re going to want to check out all of these other amazing bloggers and their cheesecakes!  We’ve got bars, cakes, pops, and so much more!  I can’t wait to check them all out myself!


cheesecake dayBaked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Very Berry Cheesecake
Prep time
Cook time
Serves: 1 10in cheescake
  • 25 chocolate cream OREO cookies
  • 3 Tbsp sugar
  • pinch of salt
  • 7 Tbsp unsalted butter, melted
  • 4 cups fresh raspberries
  • ¼ cup sugar
  • 2 Tbsp vanilla
  • pinch of salt
  • Fresh raspberries, blackberries and blueberries
  1. Preheat oven to 350F degrees.
  2. In your food processor, pulse the cookies until you have a finely ground consistency.
  3. Pour in the sugar, salt and melted butter. Pulse again until a dough forms. Scrape the sides and bottom of the processor to make sure everything has been incorporated.
  4. Prepare your springform pan according to the directions found in this recipe from Simply Recipes .
  5. Press the cookie mixture evenly into the bottom of the prepared 10in springform pan.
  6. Bake for 13 minutes. Remove from the oven to cool.
  7. Reduce heat in the oven to 325F degrees.
  1. Prepare, bake and chill the cheesecake according to the instructions on the recipe from [Simply Recipes] in the 10in springform pan with the Oreo crust.
  1. In a large pan, combine the raspberries, sugar, vanilla and salt over medium high heat.
  2. Smash the raspberries until no more pieces remain.
  3. Cook until the mixture begins to simmer and bubble. Stir constantly and cook for about 5 minutes or until the mixture begins to thicken.
  4. Remove from the heat and press the mixture through a metal/mesh strainer into a bowl. They object of this is to remove the seeds and any chunks so all that's left is a sauce.
  5. If the sauce is too thin, meaning if you dip your finger in it none stays on your finger, return it to the pan and cook on medium high, bubbling, until it's thickened to your desired consistency. Don't reduce it too far, you want as much of this delicious sauce as possible!
  6. Set the sauce aside to cool completely before using.
Assembly & Storage
  1. Cut a slice of cheesecake and put it on a plate.
  2. Spoon the raspberry sauce over the top of the cheesecake.
  3. Garnish the cheesecake & plate with fresh raspberries, blackberries and blueberries.
  4. Store the sauce & cheesecake covered in the refrigerator up to a week.

Toy Story Checkerboard Cake

Surprise your family and friends with your baking skills by making this Toy Story themed checkerboard petal cake!  With a little work, preparation and time… you can make a cake that will WOW everyone!

{Tutorial} Toy Story themed vanilla Checkerboard Cake frosted with vanilla buttercreaming decorated using the Petal Technique |

This is the final post in the Toy Story themed party series!  And, I’m pretty certain I’ve saved the best for last with this Toy Story Checkerboard Cake! In case you missed the rest of the series… you can find them here:

{Tutorial} Toy Story themed vanilla Checkerboard Cake frosted with vanilla buttercreaming decorated using the Petal Technique |

Although this cake look really impressive, it was really quite simple to make.  It just took some planning, patience and time to execute.

There were two main techniques of baking and decorating that I used for this cake.  First was the checkerboard pattern I used on the inside of the cake.  At Matty’s party, people actually thought I cut out little pieces of cake and reassembled it back together with frosting.

{Tutorial} Toy Story themed vanilla Checkerboard Cake frosted with vanilla buttercreaming decorated using the Petal Technique |

No no no no no no no.  It’s SO much simpler than that.  All I needed to accomplish the checkerboard effect was four cake rounds in two colors and two sizes of biscuit/cookie cutters.

I cut out rings of cake and then simple moved the rings from one color to another, creating a pattern.  I stacked the cakes with a thin amount of frosting between each later and crumb coated the entire outside with frosting.

The decorating technique I used is called the Petal technique because you’re creating petals of frosting all around the cake.   I’ve made this style of cake only once before, but it was a huge success and really quite easy.  So I knew that I could make this cake with the same styling and it would turn out perfectly!

{Tutorial} Toy Story themed vanilla Checkerboard Cake frosted with vanilla buttercreaming decorated using the Petal Technique |

For the cake itself, I used i am baker’s recipe for The Perfect White Cake.  I’ve used this recipe before and I’m certain I’ll use it again.  It’s really a delicious recipe and the cake holds up really well to decorating!

Everyone at the party thought my cake was a huge hit.  And most importantly, the birthday boy loved it!  Every time he sees pictures of it, he says Buzz Buzz Buzz and does the happy-toddler-dance!  It’s super cute.

{Tutorial} Toy Story themed vanilla Checkerboard Cake frosted with vanilla buttercreaming decorated using the Petal Technique |

I really hope you take the opportunity to try these cake baking and decorating techniques!  And please, don’t feel overwhelmed either… they really are not that difficult and I hope that my directions below are clear and help give you the confidence to make it yourself!

If you love this cake, please PIN it to Pinterest and share it on Facebook with your friends!  I’d love to hear about it if you try these techniques with your cakes too! Please, send me pictures!!

Happy Baking!

Toy Story Checkerboard Cake
Prep time
Cook time
Serves: 1 6in round checkerboard cake
Checkerboard Cake
  • i am baker's Perfect White Cake - for the recipe CLICK HERE
  • Green & blue gel food coloring
  • 6in round cake pans
  • 4in & 2in round cookie/biscuit cutters
  • Vanilla buttercream - for the recipe CLICK HERE
  • Green & blue gel food coloring
  • 2 Large round piping tips
  • 2 small round piping tip
  • 4 disposable pastry/piping bags
  • Yellow gel food coloring
Checkerboard Cake
  1. Prepare the cake batter as directed in i am baker's recipe (link above).
  2. Instead of the 8in pans in her recipe, grease and flour 2 6in pans. You can also line them with parchment paper if your cakes like to stick to your pans.
  3. Using a kitchen scale, measure by weight half of the batter and color it green.
  4. Color the remaining half of the batter blue.
  5. Spread each color into it's own prepared cake pan.
  6. Bake 30-35 minutes or until a toothpick comes out clean. (Baking times vary depending on oven)
  7. Allow to cool in pans for 5 minutes before removing to cool completely.
  1. Prepare the buttercream as directed in the recipe in the link above. Just to be safe, you'll want to double the recipe so you have enough to work with. You'll probably have extra, but that's better than not having enough.
  2. NOTE: The coloring of the buttercream will happen later in the assembly process.
  1. Prepare the cake layers by trimming off the domed top of the cake. Cut horizontally into each cake layer to make two even pieces. You'll want two green and two blue layers of the same size.
  2. Use the cookie cutters to cut 4in and 2in rings out of each layer of cake.
  3. Take the cake pieces apart.
  4. Reassemble the cake pieces so that each color is alternating. Blue green blue. Green blue green. You'll have two layers of each pattern once they have been reassembled.
  5. Place a piece of wax paper on your rotating cake stand and set one layer of cake down.
  6. With the white buttercream, spread a thin layer on top of the first layer of cake.
  7. Place the second layer of cake down, making sure the outside ring is the opposite color of the first layer. Spread another thin layer of frosting on top.
  8. Repeat this with the next two layers of cake, making sure the outside rings of cake alternate in color.
  9. Crumb coat the entire cake with white buttercream. Freeze for 20 minutes.
  10. Spread a ½ inch layer of white frosting over the top of the cake. Reserve ⅓ cup of white frosting for later.
  11. Divide the remaining buttercream in half. Color half green & half blue.
  12. Prepare 2 disposable piping bags with the large round tips. Fill one with blue and one with green frosting.
  13. Use the Petal Cake Frosting technique to frost the outside of the cake. Alternating with green & blue frosting with each petal. NOTE: For detailed instructions on how to frost using the petal technique, CLICK HERE FOR THE TUTORIAL .
  14. Color half the reserved frosting yellow and half blue. Fit the piping bags with the small tips and fill them with each color.
  15. Pipe a large number 2 on the top of the cake in yellow frosting and outline it in blue.
  16. Write Happy Birthday with the remaining blue frosting.
  17. Allow the cake to set up in the freezer on the rotating cake stand until firm - about 2 hours.
  18. Gently remove the cake from the stand and place it on the stand you will serve the cake on.
  19. Store the cake covered in the refrigerator until ready 2 hours before serving when you'll remove it to room temperature.

6 of the BEST Chocolate Cake Recipes EVER

Today is National Chocolate Cake Day!  Seriously… I think this may be my favorite day of the year!  I was looking back at all my cake recipes and I came to a very serious conclusion.

6 of the Best Chocolate Cake Recipes Ever! |

I like chocolate cake.

Okay, I think it’s more like I LOVE chocolate cake.

We can probably blame my mother for this because she made me a chocolate cake with fudge frosting every year for my birthday.  So naturally, as an adult I make it every chance I get.  Oh… my birthday is Feb. 10.  I’ll be having chocolate cake.  Ha!

So here are 6 of the BEST Chocolate Cake Recipes EVER! Enjoy!

The Best Chocolate Cake You’ll Ever Eat

The Best Chocolate Cake You'll Ever Eat by JavaCupcake-4


Almost as Good as Mom’s Double Chocolate Layer Cake

Almost as good as Mom's - Double Chocolate Layer Cake by

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake by

Half Baked Cake

Half Baked Cake by - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Chocolate Raspberry Ombre Pedal Cake

Chocolate Raspberry Ombre Petal Cake by JavaCupcake-6

Irish Stout Cake with Bailey’s White Chocolate Ganache

Irish Stout Cake by

40+ Layer Cakes – A Round-Up!

This week’s round up is all about deliciously, almost sinful, super tall, super yummy layer cakes!  Each of the 40 layer cakes featured is either a recipe from or from some of my favorite blogs across the web.


40+ Layer Cakes - A Round-Up by

Half Baked Cake – Blue Ombre Cake – Mint Chocolate Chip Cake – Salted Caramel Layer Cake

[inlinkz_linkup id=308023]

check out my other round ups!

 For the complete list of round-ups… CLICK HERE


Half Baked Cake

Thick, chewy layers of fudge brownie cake with gobs of chocolate chip cookie dough baked inside are layered between a brown sugar cookie dough frosting make this Half Baked Cake inspired Ben & Jerry’s ice cream a cake that’s too good not to eat!

Half Baked Cake by - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Half Baked?  What’s that?  You’ve heard of Ben & Jerry’s ice cream, right?  Half Baked is one of their flavors that has gobs of chocolate chip cookie dough and brownies running through it.  Yah… it’s so good!!!

Half Baked Cake by - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Well, this cake is inspired by that ice cream!  My Half Baked Cake has three layers of chocolate fudge brownie cake filled with gobs of cookie dough.  It’s filled and  with a brown sugar, cookie dough frosting and adorned with mini chocolate chips.

Is your mind blown yet?

Half Baked Cake by - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

If you’re looking for a cake that’s low calorie, low sugar or low fat – you’re in the wrong place.  This cake has everything that’s amazing about baking “Paula Deen Style” … all butter, all sugar and all delicious flavor.  It really truly is a decadent, heavenly cake.

PS… you’re gonna need a HUGE glass of milk with this cake.  It’s so rich!  Every bite has both brownie and cookie dough – it’s a sugar rush in your mouth!


Half Baked Cake by - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Half Baked Cake
Prep time
Cook time
This Half Baked Cake is three layers of rich fudge brownie with gobs of chocolate chip cookie dough running through it all filled & topped with cookie dough frosting and adorned with mini chocolate chips.
Serves: 1 3 layer 8-inch cake
Chocolate Chip Cookie Dough
  • 1½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 8 Tbsp unsalted butter, melted
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • ¼ cup milk
  • 1 Tbsp vanilla extract
  • ¾ cup mini chocolate chips
Fudge Brownie Cake
  • 1½ cups unsalted butter, sliced
  • 6oz unsweetened baker’s chocolate, chopped
  • 1 cup light brown sugar, lightly packed
  • 2 cups sugar
  • 5 large eggs
  • 1 Tbsp vanilla extract
  • 1½ cups flour
  • ¾ tsp salt
  • ½ tsp baking soda
Cookie Dough Frosting
  • 36 Tbsp (4.5 sticks or 2¼ cups) unsalted butter, room temperature
  • 1½ cups light brown sugar, loose - not packed
  • 5-6 cups powdered sugar, sifted
  • 1 Tbsp vanilla extract
  • 1½ cups flour
  • ¼ + 2 Tbsp cup heavy cream
  • ½ tsp salt
  • mini & regular chocolate chips to garnish
Chocolate Chip Cookie Dough
  1. In a small bowl, sift together the flour, baking soda and salt.
  2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
  3. Whisk in the dry ingredients.
  4. Add the mini chocolate chips and fold together.
  5. Cover and freeze 30 minutes or until firm.
Fudge Brownie Cake
  1. Preheat oven to 350 F degrees. Grease 3 8in cake pans, line with parchment paper, grease again then flour.
  2. In a large sauce pan over medium-high heat, melt together the butter and bakers chocolate until smooth. Whisking often.
  3. Add the sugar and whisk together until smooth.
  4. Pour the chocolate mixture into a large bowl.
  5. Add the eggs, one at a time, and whisk after each addition. NOTE: Make sure to whisk well after each egg. The batter should become thick.
  6. Whisk in the vanilla.
  7. Sprinkle the flour, baking soda and salt over the batter and whisk until just combined.
  8. Pour 1½ cups of batter into each prepared cake pan.
  9. Remove the cookie dough from the freezer. Roll marble sized balls of dough and drop into the batter. Add as many dough balls as you want... I added 12-15 per pan.
  10. Using your finger, press the dough balls down into pan and cover with batter. You want all the balls to be completely submerged and covered with batter.
  11. Bake on the center rack of your oven for 25-28 minutes or until the top begins to crack slightly and a toothpick comes out clean from the center.
  12. Cool in the pans for 15 minutes before removing to a wire rack to cool completely. NOTE: It will be helpful to run a butter knife along the edge of the pan before removing the cake to help prevent sticking.
Chocolate Chip Cookie Dough Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Crumble the brown sugar so that there are no lumps and add it to the butter. Cream together until smooth.
  3. Sift the powdered sugar into the bowl and mix on medium-low speed until combined. Scrape the sides of the bowl and mix again.
  4. Mix in the vanilla.
  5. Sift the flour into the bowl and mix on medium-low speed until combined. Scrape the sides of the bowl and mix again.
  6. Add the heavy cream and salt and mix on high for 1-2 minutes or until light and fluffy. Scrape the sides of the bowl and mix another minute.
  1. Place one cake layer on your cake stand and spread ¼ inch layer of the frosting chips over the top. Place the second layer on top and spread another ¼ inch layer of frosting. Place the last layer of cake on top.
  2. Crumb coat the outside of the cake. Freeze the cake for 20 minutes.
  3. Reserve 1 cup of frosting for decorating. Fold in ½ cup mini chocolate chips into the remaining frosting.
  4. Cover the outside of the cake with the cookie dough frosting.
  5. Using the straight edge of a cake decorating comb, make sure the sides and the top of the cake are smooth and even.
  6. Using the edge with the triangle scallops, run the decorating comb along the outside of the cake.
  7. Press mini chocolate chips onto the bottom 1-2 inches of the cake at the base.
  8. Using a large star piping tip fitted to a disposable piping bag, pipe small swirls/mounds of frosting along the top edge of the cake. Place a chocolate chip, upside down in the center of each swirl.
Chocolate Chip Cookie Dough & Frosting originally from my Chocolate Chocolate Chip Cookie Dough Cupcakes

Brownie cake & decoration inspired by Sprinkle Bakes

If you love this cake, you may also be interested in these Chocolate Chocolate Chip Cookie Dough Cupcakes!

Chocolate Chocolate Chip Cookie Dough Cupcakes by

Here a few of the supplies needed to make this cake!

{Tutorial} Neapolitan Layer Cake

Neapolitian Cake by JavaCupcake.comOoooooooooooh I’ve been in a funk.  A baking fun.  Last week I make a double chocolate layer cake but since then… nothing.  I haven’t even been motivated to make rice krispy treats.  (I have 4 boxes of Rice Krispies – thank you WIC.)  So today, I opened up my baking cookbooks, browsed Pinterest and checked out a few of my favorite blogs.  One of the themes I saw running across all of them – Neapolitian.  Chocolate, Strawberry and Vanilla together to make one delicious dessert.  So, with Mother’s Day this past weekend, I decided that I’d make a Mother’s Day Neapolitan Layer Cake to celebrate.

Mother's Day Neapolitian Cake by

My mom passed away 3 years ago… so she was definitely on my mind as I was making this cake.  Especially when it was time to sit down and enjoy a slice.  I’m certain she would have enjoyed this cake with a big glass of milk!  Three layers of decadent cake filled with chocolate and strawberry frosting and topped with vanilla buttercream.  Eat bite has a unique flavor…. it’s like a party in your mouth with every bite!

Neapolitian Cake by

What really inspired me to make this particular cake was one of my most favorite bloggers, Amanda of i am baker with her Neapolitan Rose Cake.  I’ve used her tutorials to make a rose cake before, but this one was going to be different.  I was going to make the neapolitan cake, but I wasn’t going to do roses.  Instead, I’d just smooth out the three flavors of frosting over the three different layers of cake.  But still, that’s a lot of work! I had a feeling thought it was going to be so worth it in the end.  And ya know what… all the hard work was TOTALLY worth it in the end because this cake was delicious!

So, instead of posting detailed recipes for this cake, I decided to write a tutorial on how to assemble and make this cake.  I’ve posted the chocolate and vanilla cake recipes several times before, but tried a new strawberry recipe… I’ve linked to all of them below.  You’ll also see what supplies you need to make this cake and a detailed tutorial to assemble it.


{Tutorial} Neapolitan Layer Cake

For the chocolate cake:

I used THIS RECIPE for the chocolate cake. It actually makes too much batter… so when you prepare it, measure out a dozen cupcakes first and then pour the rest in your 9-inch round cake pan. Bake as directed in the recipe.

For the chocolate frosting:

I used my basic chocolate buttercream recipe, found HERE. You’ll probably use ALL of this for the cake, so you might want to make extra to frost the extra cupcakes.

For the strawberry cake:

I tried a new recipe for this cake and I think it turned out amazing!  Thanks to the blog, I made that! for the recipe!

For the strawberry frosting:

I took my basic vanilla buttercream recipe and substituted about 1/4 cup strawberry puree (that I had reserved from the cake recipe) for the cream. I also added 1 tsp strawberry extract instead of vanilla extract. It was super yummy!

For the vanilla cake & frosting:

I used a whole batch of batter using my favorite vanilla cupcake recipe. It made a very tall cake & I trimmed off a lot of extra cake. So next time, I’d scoop out 6 cupcakes first, then pour the rest into the pan to bake. I also used this same recipe for the vanilla frosting, but I doubled it.

Neapolitan Cake by

Supplies needed to assemble the cake:

-Cake layers and frosting
-Offset spatula
-Wax paper
-Cake stand or cake turn table
-Paper towels
-1 cup measuring cup

Assembling the Neapolitan Cake:

  • Trim the three cake layers so they are the same height.  
  • Place a piece of wax paper on your cake turn table and place the chocolate layer with the trimmed side up.
  • Place 2 cups of chocolate frosting on to the first layer and spread evenly over the top.
  • Set the strawberry layer, trimmed side up, on to the chocolate frosting and gently press down.
  • Place 2 cups of strawberry frosting onto the top and spread evenly.
  • Place the finally vanilla layer, trimmed side DOWN, onto the strawberry frosting and gently press down.
  • Crumb coat each layer of cake with the coordinating frosting and place in the freezer for 20 minutes.
  • Once the cake has set – begin frosting the outside of the cake starting with the chocolate on the bottom and working your way up to the top with the vanilla.  Use 2 cups of vanilla frosting on the top layer of the cake. If you need an idea of how to apply the frosting, check out my Ombre Cake Tutorial – see steps 3-6 for how to apply the frosting in layers on the side of the cake.
  • Make sure to clean off your spatula often with the paper towels. Mixing flavors at the seams will result in smears of color onto the wrong layers.
  • Using your offset spatula, do your best to smooth the sides of the cake without smudging the colors together.  This process takes a steady hand and a lot of time.  GO SLOW.  Unlike the ombre cake, you don’t want the colors to collide together to create the gradual change of colors… you want three distinct color layers – but still want a smooth, finished look.
  • To transfer the cake to your cake plate, gently and carefully pull the wax paper and cake off the edge of the cake turn table.  Place your hand under the cake as your peel away the wax paper and pull the cake completely off the stand.  Transfer the cake to the cake stand and use any additional chocolate frosting you have to touch up the bottom edges.