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Three tier chocolate wedding cake with a gold ribbon around each layer and decorated with pink flowers.

Three tier chocolate wedding cake

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2.249 stars based on 286 ratings

Give your wedding a personal touch and bake your own cake (or get a friend to bake one for you!). This simple chocolate cake recipe will create a beautiful three tiered masterpiece that can be decorated to suit your preference and wedding theme. The un-iced sponges can be made in advance and frozen for up to 3 months. Once the buttercream and icing have been added, best eaten within 24 hours.

Key Information

  • Prep:
  • Bake:
  • Cakes:3
  • Skill level:medium

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Ingredients

For the 6 inch cake

  • 3 3 Egg(s) (free range) large
  • 225g 8 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 225g 8 oz Butter (unsalted) softened
  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 50g 1⅞ oz Cocoa powder
  • ½tsp .5tsp Baking powder
  • 1tsp 1tsp Chocolate extract (we use Nielsen-Massey) Chocolate extract

For the 6 inch cake filling

  • 100g 3½ oz Butter (unsalted)
  • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 40g 1½ oz Cocoa powder
  • 40ml 1½ fl oz Milk (whole)

For the 9 inch tier cake

  • 8 8 Egg(s) (free range) large
  • 450g 16 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 450g 16 oz Butter (unsalted) softened
  • 400g 14⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 50g 1⅞ oz Cocoa powder
  • 1tsp 1tsp Baking powder
  • 1½tsp 1 .5tsp Chocolate extract (we use Nielsen-Massey) Chocolate extract

For the 9 inch cake filling

  • 200g 7⅛ oz Butter (unsalted)
  • 600g 21¼ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 80g 2⅞ oz Cocoa powder
  • 80ml 2¾ fl oz Milk (whole)

For the 12 inch tier cake

  • 10 10 Egg(s) (free range) large
  • 680g 24 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 680g 24 oz Butter (unsalted) softened
  • 600g 21¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 80g 2⅞ oz Cocoa powder
  • 1½tsp 1 .5tsp Baking powder
  • 2tsp 2tsp Chocolate extract (we use Nielsen-Massey) Chocolate extract

For the 12 inch cake filling

  • 400g 14⅛ oz Butter (unsalted)
  • 1200g 42⅜ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 160g 5⅝ oz Cocoa powder
  • 160ml 5½ fl oz Milk (whole)

For the decoration

  • Brown/chocolate sugar paste icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4) Grease and line two 6 inch cake tins.

  2. Classic mode Step 2

    For the 6 inch cake, cream together the butter and sugar until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Add the eggs one by one, beating between each addition.

    Ingredients for this step

    • 3 3 Egg(s) (free range) large
  4. Classic mode Step 4

    Mix together in a separate bowl the baking powder, flour and cocoa powder then gradually fold into the wet mix.

    Ingredients for this step

    • ½tsp .5tsp Baking powder
    • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 50g 1⅞ oz Cocoa powder
  5. Classic mode Step 5

    Add the chocolate extract and mix until incorporated.

    Ingredients for this step

  6. Classic mode Step 6

    Split the mixture between the two tins and bake until cooked throughout for approximately 30-35 minutes. Follow the same method for the 9″ and 12″ cakes, baking the 9” for 45-50 minutes and the 12” for 70-75 minutes. (Bake times may vary between ovens).

  7. Classic mode Step 7

    Leave to cool on a wire rack.

  8. Classic mode Step 8

    To make the buttercream, beat together the butter, icing sugar and cocoa powder then gradually add the milk to loosen.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 40g 1½ oz Cocoa powder
    • 40ml 1½ fl oz Milk (whole)
  9. Classic mode Step 9

    Once the cakes are fully cooled, sandwich them together by filling them with buttercream.

  10. Classic mode Step 10

    Smooth the remaining buttercream over the top and sides of the cake to ‘crumb coat’ and help the chocolate sugar paste stay in place. Place on a thin cake board the same size as the cake.

  11. Classic mode Step 11

    Roll out the chocolate sugar paste and carefully lay over the cake. Using a cake smoother, smooth the surface of the top and sides of the cake and trim off any excess sugar paste with a sharp knife. Untidy edges can be tidied up and covered with pretty ribbon.

    Ingredients for this step

    • Brown/chocolate sugar paste icing
  12. Classic mode Step 12

    Repeat the process for each cake.

  13. Classic mode Step 13

    To assemble the cake, insert four or more dowels (you may want to use more on the bottom tier as it will be holding more weight) in to the centre of each cake, spaced evenly apart to distribute the weight of the cakes. Mark the dowel where it reaches the top of the cake and remove.

  14. Classic mode Step 14

    Carefully, cut the dowels so that they become the depth of the cake. Reinsert the dowels in the holes that you made in the cake.

  15. Classic mode Step 15

    When you are ready to assemble, place the 8” cake in the centre on top of the 12” cake, ensuring that the dowels are holding the weight.

  16. Classic mode Step 16

    When the cake is secured, stack the 6” cake on top of 8” cake.

  17. Classic mode Step 17

    Decorate as you wish, we think that pink fresh flowers give a feminine touch and great colour contrast.