Flower Pot Cake

From the pretty flowers to dirt, and even the pot — everything is edible and delicious.


  • Chocolate Cake:
  • 1 cup hot water
  • 3 tablespoons instant coffee
  • 1/2 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup mini chocolate chips
  • 2 teaspoons white vinegar
  • Buttercream:
  • 1 cup unsalted butter, room temperature
  • Dash vanilla extract
  • 2 1/2 cups confectioner's sugar
  • Brown, green and pink food coloring


  1. Make the cake: In a large mixing bowl, mix together the flour, sugar, baking soda and salt. In a separate bowl, dissolve the instant coffee in the hot water. Then add the cocoa powder and vanilla, whisk together, then pour into the dry mixture. Add the vegetable oil, chocolate chips and vinegar, and mix until everything is well combined. Pour into a greased 9-inch square cake pan and bake at 375F for 30-35 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
  2. Make the buttercream: Place the butter in a large bowl and beat with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner's sugar one cup at a time, then continue beating until fluffy. Dye 2/3 of the buttercream a light brown color. Divide the remaining buttercream in 3 and dye it dark brown, green and pink. Place the brown buttercream into a piping bag fitted with a #789 piping tip, the green with a #366 piping tip and the pink with a #103 piping tip. Keep the dark brown buttercream in a bowl.
  3. Assembly: Slice the cake into 4 rounds, gradually increasing in size. Stack the 3 largest rounds on a rotating cake stand, layering some brown buttercream between each layer. Cover the entire surface of the cake with a thin layer of light brown buttercream. Place the remaining round of cake on top and gently carve the sides to create a dome. Cover this in a thin layer of dark brown buttercream. Place the cake in the fridge until the buttercream is firm. Coat the cake in a thicker layer of buttercream, using a spatula to smooth the sides of the pot. Pipe a thick band of buttercream to create the rim of the pot. Pipe the flowers with the pink buttercream and leaves with the green buttercream. Enjoy!