I know you, I ate a slice once upon a dream
I came up with this show-stopping cake for my Cinderella Ball. Three layers of dark chocolate cake are smothered with vanilla frosting tinted sky blue and topped with a glass slipper. It would of course be delicious at an occasion decorated differently!
“This is the greatest cake I’ve ever had in my life.” – Chris Provost, Provost Park Pass
I got this glass slipper cake topper on Etsy but saw many on Amazon as well!
My super fans will notice that this is my popular Chambord Cake topped with sky blue vanilla frosting. What is Chambord? It’s a delightful French berry liquor that somehow makes chocolate taste more like chocolate. It’s one of my secret ingredients, right up there with fiori di sicilia. You can find Chambord at most liquor stores. Keep a bottle in the pantry to add to brownies, cakes, and of course, cocktails!
Chris Provost of Provost Park Pass called this the greatest cake he’s ever had in his life. In fact, he said, “When I ate it, my soul literally jumped into four other people’s souls. I transcended space and time. I didn’t even know where I was for a moment.”
No one has called me out on this yet, but I’m not a buttercream person. I don’t like a mouthful of butter when I’m eating cake. My frosting has twice the amount of milk than many frosting recipes have, which gives it a fluffy, whipped texture.
Thank you to my grocery partner Tom Thumbfor supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table ad-free.
For the cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup 1% milk
1/2 cup vegetable oil
1 Tbsp Chambord liqueur
1 cup boiling water
Wilton sky blue food coloring
Glass slipper cake topper
For the frosting:
6 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 tsp Mexican vanilla
4 Tbsp milk
To bake the cake:
- Preheat oven to 350°F. Grease and flour three 8″ cake pans.
- Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and Chambord liqueur all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Divide batter into prepared pans.
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Frost with vanilla frosting (recipe follow) and top with a glass slipper cake topper.
To make the Vanilla Frosting:
- Cream together powdered sugar and softened butter with an electric mixer. Start with two cups of powdered sugar and half a stick of butter, alternating additions.
- Slowly incorporate vanilla extract, and milk. Beat until smooth. Add additional milk or powdered sugar if needed for desired consistency. Add Wilton Sky Blue food coloring to reach desired tint.
Read more about my Cinderella Ball here. Watch the video highlights: