How to Make Chocolate Coffee Flower Box Cake? Looking for a show-stopping cake to impress your loved ones on Valentine’s Day or any special occasion? This Chocolate Coffee Flower Box Cake is both a visual masterpiece and a decadent dessert. From a rich chocolate cake base infused with coffee syrup to a flawless fondant wrap and beautiful buttercream flowers, you’ll create a cake that tastes as good as it looks.
This guide includes both a gluten-free and a regular version of the recipe. Let’s dive in!
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Tools You’ll Need
- Heart Stencil (for shaping the cake)
Heart Stencils on Amazon - Knife
- Turntable
Cake Turntables on Amazon - Red Fondant
Shop Fondant on Amazon - Rolling Pin
- Piping Bags with Nozzles (Russian Flower Tips and Leaf Tip recommended)
Flower Piping Nozzles Set
Optional: Use classic tips if making buttercream flowers manually.
Ingredients
For the Chocolate Cake (6-inch size):
- 1 cup sugar
- 1½ cups all-purpose flour (or gluten-free flour blend like Bob’s Red Mill)
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp xanthan gum (only for gluten-free)
- ½ cup cocoa powder
- 1 cup water
- ½ cup oil
- 1 egg
- 2 tsp vinegar
For the Coffee Simple Syrup:
- 8 oz brewed coffee
- 4 oz water
- ¾ cup sugar
For Cream Cheese Frosting:
- 1 stick unsalted butter (softened)
- 2 oz cream cheese
- 1 cup powdered sugar
- ½ cup cocoa powder
You’ll also need a stiff vanilla frosting for piping flowers and leaves.
How to Make Chocolate Coffee Flower Box Cake – Step-by-Step Directions
1. Bake the Chocolate Cake
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together all dry ingredients: sugar, flour, baking soda, salt, xanthan gum (if using), and cocoa powder.
- Add wet ingredients: water, oil, egg, and vinegar. Whisk until the batter is smooth.
- Pour batter into a greased 6-inch cake pan. Bake for about 30 minutes or until springy to the touch.
- Cool completely, then level the cake if needed. Torte the cake into two layers for filling.
2. Prepare Coffee Simple Syrup
- Simmer brewed coffee, water, and sugar in a saucepan until the sugar dissolves.
- Allow to cool, then brush or spray the syrup heavily onto the bottom layer of the chocolate cake.
3. Cream Cheese Frosting
- Beat softened cream cheese and butter together until smooth (about 2 minutes).
- Gradually add powdered sugar and cocoa powder. Add a pinch of salt and vanilla.
- Continue beating for 4 minutes for a fluffy, spreadable frosting.
4. Assemble the Cake
- Spread a generous layer of cream cheese frosting onto the bottom cake layer. Place the top layer over it.
- Place a heart stencil on top of the cake. Use a sharp knife to cut out the heart shape.
- Cover the cake in a thin layer of vanilla frosting and refrigerate for 10 minutes.
- Add a thicker layer of frosting and refrigerate again while working on the fondant.
5. Fondant Wrap
- Roll out red fondant into a long strip, keeping the width slightly taller than the cake. Use the height of the cake + ½ inch as your guide (e.g., if your cake is 2¾ inches tall, your fondant should be 3¼ inches wide).
- Trim to fit and wrap the fondant around the cake, starting and ending at the heart’s point. Use a rolling pin for even thickness.
6. Pipe Buttercream Flowers
- Using a tulip piping tip, fill a piping bag with stiff vanilla frosting and pipe flowers onto the cake. No need for specific placement—just pipe freely.
- For dual-colored flowers, create a frosting log using plastic wrap: spread red frosting evenly, add a thin line of white frosting in the center, roll it up, and place it into the piping bag.
- Fill remaining spaces with more flowers using varied piping tips. Finish with green frosting and a leaf tip to pipe leaves.
Why This Cake Stands Out
- Flavor Bloomed with Coffee: The coffee simple syrup balances the chocolate cake and adds depth to the flavor.
- Gluten-Free Friendly: Suitable for those with dietary restrictions, thanks to a seamless adaptation with gluten-free flour.
- Perfect Presentation: The fondant wrap and piped flowers create a gift-worthy aesthetic.