What if I told you this candle is actually a cake? These edible candle cakes are almost too pretty to eat! Made with rich, moist chocolate cake, a sweet raspberry filling, fluffy Chantilly cream, and a white chocolate ganache coating, this dessert is just as delicious as it is stunning. I originally created these for Into the Unknown, a Halloween-inspired dining experience by Lyra Table, where each dessert helped tell a story. Whether you’re planning a dinner party, celebrating a special occasion, or simply want to try something creative in the kitchen, these candle cakes are guaranteed to be a showstopper!
Below, you’ll find my go-to chocolate cake recipe, along with a step-by-step YouTube tutorial showing you how to transform it into a beautiful, edible candle.
If you are here from Lyra Table’s Into the Unknown, be sure to join our waitlist for the next experience. Our next unique dining and storytelling experience is coming to Atlanta soon!
Dark Chocolate Cake
Equipment
- 3 9-inch round cake pans
Ingredients
Cake Batter
- 4 cups white granulated sugar
- 3 ½ cups all purpose flour
- 1 cups black cocoa powder
- 1/2 cup cocoa powder
- ¼ cup espresso powder
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 2 teaspoon salt
- 4 eggs
- 2 cups buttermilk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups boiling water
Cream Cheese Frosting
- 3/4 cup unsalted butter softened
- 8 oz cream cheese
- 5 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- Combine dry ingredients: In a large mixing bowl, sift together the sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients while mixing with a hand mixer on low speed. Mix until just combined.
- Add boiling water: Slowly pour in the boiling water while mixing on low speed. The batter will be thin; this ensures a moist cake.
- Divide batter: Evenly distribute the batter among the prepared cake pans.
- Bake: Place the pans in the oven and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Frosting
- Cream butter: In a large bowl, beat the softened butter with a hand mixer on medium speed until light and fluffy.
- Add cocoa powder: Gradually add the cocoa powder, beating until smooth.
- Add powdered sugar and milk: Alternate adding powdered sugar and milk in small amounts, mixing on low speed until fully incorporated. Adjust consistency with more milk or sugar if needed.
- Add vanilla: Stir in the vanilla extract and mix until smooth and creamy.
Assembly
- Level cakes: If necessary, level the tops of the cooled cakes with a serrated knife.
- Layer frosting: Place the first cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Repeat with the second and third layers.
- Frost exterior: Use the remaining frosting to coat the sides and top of the cake. Smooth or add decorative swirls as desired.
- Chill or serve: Chill the cake for 30 minutes to set the frosting or serve immediately.
