Layer Cake Vanilla Chocolate, The Easy Recipe

Vanilla chocolate layer cake on a presentation dish - Lilie Bakery

A cake recipe as good as it is beautiful: the Layer cake vanilla chocolate ! Ideal for a birthday cake or simply to have fun ... With its icing in the shape of roses, the visual effect will be stunning: but rest assured, it is easy to achieve!

How to make this vanilla chocolate layer cake?

At the heart of the recipe, there is a very moist chocolate cake (and I insist on the very soft). It is cooked in three 15 cm molds or by making 3 successive batches if you have only one mold.

To achieve this, we first mix the dry ingredients on one side, then add the eggs and finally the milk. It is important that the ingredients are at room temperature. This makes it possible to obtain an optimal texture!

For the vanilla icing, I opted for a mixture cream cheese (Philadelphia) and very soft butter. If you don't like cream cheese, you can substitute with mascarpone.

Layer cake vanilla chocolate inside view cut part - Lilie Bakery

To make the icing properly, all the ingredients must be at room temperature. We whip the butter so that it is creamy and add the soft cream cheese with a fork. We whisk so that the two combine and then add the icing sugar.

You can adapt the dose of sugar to your personal taste in the cake and frosting. Just know that the icing sugar allows the icing to stiffen (the butter too). If you reduce the sugar too much, the decoration will hold more difficult.

How to decorate the layer cake?

Thanks to the good consistency of the icing, we can obtain a decoration that is held. To make a roses decor as in my photos, you must bring a splined bush that you place in your sleeve pocket.

To make the roses, it's very simple: it's as if you were drawing a snail starting from the center outwards. Roses are thus formed before your eyes! You just have to cover the cake by repeating this gesture, and your decor is ready.

Layer cake vanilla chocolate rose decor piping bag - Lilie Bakery

How to store this big cake?

This layer cake can be kept, once decorated, in the fridge for about 2 to 3 days.

If you want to go ahead, know that you can make the chocolate cake part ahead of time and freeze the levels for about 3 months. I don't recommend making the icing too early.

Otherwise, I advise you to make the chocolate cake the day before, and the vanilla icing on the big day. This will lighten the amount of work.

Other recipes to try

If you like this kind of big cakes or layer cakes, I also advise you to take a look at these recipes: Carrot layer cake with spices, Raspberry coconut layer cake, Layer cake vertical strawberry-almond, Layer cake lemon poppy, Layer cake gingerbread.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cake!

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4.7 on 24 votes

Layer Cake Vanilla Chocolate, The Easy Recipe

A big chocolate vanilla cake and its pretty rose glaze ...
Preparation1 h 30 min
Baking30 min
Total2 h
Recipe type: Dessert, Snack
Kitchen room: American
Quantity: 10 parts

Ingredients:

Cake

  • 160 g of flour
  • 180 g powdered sugar (to be dosed according to your taste)
  • 60 g unsweetened cocoa powder
  • 1,5 cc of baking powder
  • 1 pinch of salt
  • 2 eggs
  • 170 ml milk room temperature

Icing

  • 300 g soft butter
  • 600 g natural fresh cheese (Philadelphia)
  • 140 g icing sugar (to be dosed according to your taste)
  • 1,5 tsp vanilla extract

Preparation:

Cake

  • Preheat the oven to 170 ° traditional heat. Grease and flour 3 molds 15 cm in diameter (or 1 mold if you make 3 batches). Cut circles of baking paper to put in the bottom of the molds.
  • In a container, mix the dry ingredients: flour, sugar, cocoa, yeast, salt. Separately, loosen the eggs slightly with a fork then add to the dry ingredients. Finally, add the milk.
  • Divide the dough into the 3 molds and bake for about 30 minutes. Then let cool, then unmold on a rack. Wrap your cakes in a film if making the icing the next day.

Icing

  • Whisk the butter at medium speed until a creamy texture is obtained. Add the fresh cheese previously relaxed and continue to whisk. Incorporate the icing sugar, low speed, and little by little (this helps to control the final texture). The consistency should be rather firm. Finish with the vanilla. Refrigerate while waiting for assembly.

Assembly

  • Place a 15cm cardboard support on your serving dish and secure it with a little icing (optional). Ideally, take a turntable to put under your cake pan, the icing will be easier to achieve. Take the 1st cake, fix it on the cardboard support using a knob of icing. Cover it with a layer of icing then place the 2nd cake. Ditto, layer of icing then 3rd cake. Place a layer of icing on top and spread over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, you can see the 3 cakes through. This layer is called "crumb-coat", it is essential because it avoids having cake crumbs in its final icing!
  • Refrigerate for 30 minutes. Then, we attack the icing of roses!
  • Put what remains of your icing in a piping bag fitted with a fluted nozzle (see material below). Hold the pocket perpendicular to the cake and start by making the center of the rose then start as a snail around this center: that's it your first rose is made! The rest is simple, you have to make enough roses to cover the sides and the top of the cake.
  • Store in the refrigerator, then return to room temperature a little before tasting to make it more flavorful.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Poche douille jetable 40cm
Robot pâtissier artisan ivoire 4,8L
Plateau tournant
Moule rond 15cm PME
Douille 1M
Poche douille jetable 40cm
Robot pâtissier artisan ivoire 4,8L
Plateau tournant
Moule rond 15cm PME
Douille 1M
Poche douille jetable 40cm
Robot pâtissier artisan ivoire 4,8L
Plateau tournant
Moule rond 15cm PME
Douille 1M

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150 comments

  1. Reply

    Ellana

    September 22, 2012

    That's wonderful !

  2. Reply

    strawberry and basil

    September 22, 2012

    What a cake! Girly at will!

  3. Reply

    Bake a Cupcake

    September 23, 2012

    A superb cake! Beautiful from the outside as from the inside!
    I should also start one day, because the layer cakes are really too good ^^

  4. Reply

    BoopCook

    September 23, 2012

    it is simply superb, a magnificent achievement !!! WELL DONE !!!

    Grooos kisses

  5. Reply

    LadyMilonguera @ A fun siphon ...

    September 23, 2012

    He is just superb!

  6. Reply

    Julia

    September 23, 2012

    This is really beautiful ! I am jealous in front of so much control, you have no idea ...
    By any chance, one day when you don't have better things to do, could you make a little video to show how you do your roses? Because hey, not that I have any mental retardation whatsoever, but I find it hard to imagine how to copy you despite your description.
    In any case, strongly the next recipe :)

  7. Reply

    LeeYaa

    September 23, 2012

    Your cake is a work of art! Really beautiful, I'm on the c **! He must be too good on top of that!

    • Reply

      Lilie bakery

      September 24, 2012

      Thanks LeeYaa! Yes very good! You just have to test yourself, you will enjoy yourself :-)

  8. Reply

    Virginie / Cupcakes & Lemonade

    September 23, 2012

    It's beautiful, we can only say CONGRATULATIONS and bow, I would love it for my birthday!

    • Reply

      Lilie bakery

      September 24, 2012

      Thanks Virginie, don't hesitate to try it yourself! Birthday or not, there is no time to have fun :-)

  9. Reply

    CuisiCook.com

    September 23, 2012

    Online at CuisiCook.com!

    • Reply

      Virginie / Cupcakes & Lemonade

      8th October

      I think I'll try to do it! I will buy the Wilton 1m piping bag! I read your article carefully, I hope to get there! Do you have one more tip for successfully forming roses?

  10. Reply

    Make me bite!

    September 24, 2012

    Superb! thank you for this tutorial which gives me ideas for an upcoming birthday! ;)

    • Reply

      Lilie bakery

      September 24, 2012

      Thank you! Indeed, in birthday cake, it must have its effect ;-)

  11. Reply

    nonnapapera

    September 24, 2012

    It's super pretty, I love it !! I will try this technique when I make my next layer cake :) Have a nice day!

  12. Reply

    Line

    September 24, 2012

    Magnificent ! This cake is super beautiful and it makes your mouth water ...
    Congratulations!
    ps super plate, it's very pretty!

    • Reply

      Lilie bakery

      September 24, 2012

      Thank you Line! This is not a plate, but a cake dish unearthed at Casa at a very low price :-)

  13. Reply

    milycroch

    September 24, 2012

    Wahouuuu! your version is beautiful, the white exterior really contrasts with the chocolate heart… .. it makes me hungry all that!

  14. Reply

    Jackie

    September 25, 2012

    A magnificent gourmet cake. However, I do not have the socket to make these beautiful flowers. Bravo, very smooth site that I discovered. Beautiful day

  15. Reply

    baby doll

    September 25, 2012

    all simply magnificent!! I love!! ^^
    good night. kisses

  16. Reply

    CrispX

    September 26, 2012

    My god it's beautiful! the contrast between the light color of the icing and the dark color of the cake, I'm a fan! Kisses

  17. Reply

    Leprechaun

    September 28, 2012

    Whaouuu oO I am impressed !! I have never tackled such a delight for fear of missing it! He is magnificent !

  18. Reply

    KiKi

    5th October

    I AM FAN !!!
    I love layercake, and yours is superb. I have never tried decorating with roses, it's superb =)

  19. Reply

    Roxana

    16th October

    Hello lilie say I want to make this cake for November but the birthday will be with my aunt who lives 20 minutes from me ect that you think that I can take it and put it in the trunk its not afraid for the roses without cooler? how long do you have to leave it in the refrigerator for the roses to hold well on the cake? Thank you and see you soon

    • Reply

      Lilie bakery

      19th October

      No, don't worry, the roses will hold up because the icing is well suited for this kind of decor. I recommend keeping it cool for at least two hours. @soon.

      • Reply

        Audrey

        4th October

        hello, I want to make this cake which is beautiful. can you tell me how long in advance to take out the cake before serving it? because otherwise the biscuit will be very hard and dry, right?

        • Reply

          Lilie bakery

          6th October

          Hello, indeed if it is consumed as soon as it comes out of the refrigerator, the cake will be hard and dry. I recommend taking it out half an hour before or even more. @ soon

  20. Reply

    Cécile

    November 12, 2012

    Magnificent, to test ...

  21. Reply

    Nanny

    19th December 2012

    Good evening. I made your cake last Saturday for my darling's birthday and it was very successful (the cake, not my darling !!!)
    it is easy, delicious and beautiful (although my roses are much less beautiful than yours).
    I (I just had to bake 2 cakes, doubling the proportions because there are many I used a large mold).
    In any case, to be redone.
    I love your site, your recipes are wonderful.

  22. Reply

    Effy kitchen

    30th December 2012

    Whaouw… simply beautiful, you have a lot of talent for baking!

  23. Reply

    Nadia

    March 17, 2013

    Super cake I find it magnificent !!!!!

    It makes me wanna do it but I

    Am not so good: ((but I will do

    All the same we must continue to make beautiful

    Cakes just for our eyes THANKS !!!!

    MAGNIFICENT !!!!!

  24. Reply

    Nadia

    March 19, 2013

    Hello MAGNIFICENT super cake it gives
    Want to eat a good portion (^ _ ^)
    Thank you for this recipe very much the next one
    Beautiful cake

  25. Reply

    katia

    March 26, 2013

    I discovered your site thanks to your cousin and I thank him for it because thanks to you and the different quotes that you offer us that I discovered in me talents and a passion for pastry. Well done to you and thank you again.

  26. Reply

    Eeza

    April 15th

    Thanks for the recipe! The recipe is for how many people (small portions)

  27. Reply

    Eeza

    April 15th

    Thanks for the recipe! The recipe is for how many people (small portions)? THANK YOU

    • Reply

      Lilie bakery

      April 17th

      Hello Eeza, I would tell you a lot of shares! About 15 I think, maybe more. @ soon.

  28. Reply

    Eeza

    April 17th

    Thank you so much! I am thinking of using your recipe for the mounted piece that I am going to make for my sister's 40th birthday… In addition, the icing looks nice and I am just looking for cream recipes that hold together well while avoiding the buttercream… the perfect one!

    • Reply

      Romance

      April 23th

      Hello, I would like to make this cake with a 20 cm mold and then another 22cm cake would it be possible to have the measurements of the recipe for these two molds please? It would save me !! Thank you and your blog and awesome !!

      • Reply

        Eeza

        April 23th

        I tested the recipe! The cake is really very good !!!

        • Reply

          Lilie bakery

          April 26th

          Thank you for your message Eeza, I am delighted that you liked it!

  29. Reply

    Céline

    April 17th

    Wonderful cake! Bravo for your blog, it is magnificent and all these dessert ideas enchant me! I will try to make one of these fabulous asap recipes :) Good luck!

  30. Reply

    Imane

    21th May 2013

    Hi,
    Your cake just like your site is just sublime!
    I will try to test it for my birthday which is in the next few days, I hope it will look like yours! it is not won.
    I have also just embarked on the blog adventure, I invite you to come and visit it if you have a little time. http://www.patisseriedune.canalblog.com

    Hope to read you soon!

  31. Reply

    Boussad

    31th May 2013

    Good evening I made the cake but I did not have the height but the taste was there my three batches of cake do not swell at all must be made a dough for each mold or my amount of yeast was not correct I put 1,5 teaspoon .

  32. Reply

    grandmother

    27th June 2013

    hello I am in the same case as boussad… not at all up… yet I did everything the same… I end up with 3 crepes… about a cm high… I am disappointed and I wonder if we must therefore double by 3 the proportions .. (3 identical molds which fit into my oven at the same time ..) thank you for your answer

    • Reply

      Lilie bakery

      27th June 2013

      Hello, indeed, it is strange because I have redone the recipe several times since and I always got the same result. If you increase the proportions you will indeed have taller cakes, but afterwards the slices will be enormous in height (because you have to take into account the different layers of cream). Up to you! @ soon.

  33. Reply

    Eeza

    27th June 2013

    I had no problem with the biscuit, they must swell a little but not that much, once superimposed and mounted with the cream the volume is there !! Mine was soft and delicious….

    On the other hand…. I have part of the cream which has slipped off the cake. I redid the roses and put them back in the fridge. but o time to take it out… .siuuuup! The part that I remade to slip. And I had to present my cake with a "balding" side ... maybe I had not put enough cream to cover this face from the start ....

  34. Reply

    grandmother

    28th June 2013

    no day, I doubled the proportion is impeccable result for the cookies, a good height, but the roses have slipped ... I only had one side garnished ... which was very ugly, suddenly I re-smoothed everything, there it is at fresh and I lean for a royal icing to give it a nice look….

  35. Reply

    Julie

    10th October

    Hello,
    I just finished the cake but the rendering is much worse than yours. The cream is slightly liquid and suddenly the roses are dripping… I used a kind of German St Morêt instead of the Philadelphia cream, apart from that I did not change the quantities.
    Do you have any advice? Thank you in advance.
    Julie
    PS: your site gives me a lot of ideas and desires, but also a lot of frustrations because my achievements are not so pretty.

    • Reply

      Julie

      13th October

      I just did it again. You just have to leave the cream in the fridge for more than 30 minutes. It needs to be warmed up a bit before using it otherwise the roses will “break”.

      • Reply

        Lilie bakery

        14th October

        Hello Julie, I am delighted that you were able to find a tip for the cream, I hope your roses have had their effect! @ soon

  36. Reply

    little

    November 17, 2013

    Simply SIMPLY MAGNIFICENT with the famous roses ;-) I will have to train :-)

  37. Reply

    Vedani

    November 24, 2013

    Hello,

    Thanks for the recipe, I just made the cake there very beautiful. I wanted to know if it is possible to change the vain for lemon?
    Or can I add more coloring to have the icing of another color?
    Thanks a lot for your help
    See you soon

    • Reply

      Lilie bakery

      4th December 2013

      Hello, it is indeed possible to vary the tastes of this cake, you can add lemon extract instead of vanilla extract. For the dye you can try all the colors indeed! @ soon

  38. Reply

    Mine

    5th December 2013

    Hello,

    Beautiful cake I will test it for my girlfriend's birthday.
    Can I replace the cream cheese with mascarpone? The cream cheese is a bit salty and I'm not a fan.
    Thank you

  39. Reply

    Gougouch

    6th December 2013

    Hello, I tried your cake it's to die for only I used a much larger mold so my cakes (3) were not tall enough and the icing I made it the same day it was good but not firm enough for my taste so my roses a little flagada (nothing to do with yours) so I would like some clarification. Does the fact of beating the butter for a long time have something to do with the final consistency of the icing? And is that reducing the amount of icing sugar does not get a better consistency and in the end, it is not necessary to prepare the icing a day before using it. Sorry to be so long but I'm really a fan of your blog and your recipes and I would like to improve the taste but the presentation not yet. Good continuation.

    • Reply

      Lilie bakery

      12th December 2013

      Hello, indeed, for the icing, the more icing sugar you put the more it becomes fluid, so reducing it could help you. Refrigeration also yes. @ soon

  40. Reply

    Sarah

    January 20 2014

    Hello,

    So I am tempted to make this cake for my birthday but I wonder if the frosting is not disgusting? Like buttercream

    • Reply

      Lilie bakery

      January 22 2014

      Hello Sarah, this icing is made from Philadelphia, it's less fat than buttercream and tastier, from my point of view. @ soon.

  41. Reply

    Djenna

    March 7, 2014

    Hello, Being not a big fan of Philadelphia I was wondering if it was not possible to replace it with mascarpone? if so would the quantity remain the same?

    otherwise I am a Fan of your cake, it is very successful !!!

    • Reply

      Lilie bakery

      March 11, 2014

      Hello, yes the Philadelphia can be replaced with mascarpone. You can try the same amount as the Phila, you can adapt for the next time! See you soon.

  42. Reply

    Jade

    April 11th

    Ah great, thank you very much for these leads!

  43. Reply

    ariel white

    April 16th

    I really want to test the recipe for easter! but how many people is it for?

    • Reply

      Lilie bakery

      April 23th

      Hello, I would say about 15 people. If we cut small parts, we can do more. @ soon

  44. Reply

    nathalie

    July 28, 2014

    For a 30cm mold how much quantity

  45. Reply

    Mimi

    September 11, 2014

    Hello, I really want to test this cake for a birthday which is fast approaching :) The only fear I have is that the chocolate cake will be dry. I have a feeling he could be. is there a trick? replace cocoa with a tablet or something else? Thank you for this great site

    • Reply

      Lilie bakery

      September 13, 2014

      Hello, no worries, the icing is there to keep the cake "wet", it makes a good balance. @ soon

  46. Reply

    lola

    11th October

    Hello,
    Thanks for the recipe.
    On the other hand, I have a big big problem with the cream cheese… as soon as I incorporate the icing sugar, the mixture liquefies and it is impossible to make roes with a pastry bag… they do not hold. An idea ?
    Thank you

    • Reply

      Lilie bakery

      12th October

      Hello Lola, to add hold, I advise you to add a little mascarpone or reduce the dose of icing sugar. Do not take light cream cheese because it does not work for the icing. @ soon

  47. Reply

    sarah

    19th October

    Woww! Breathtaking result. I have a quick question, will a mascarpone ice cream + liquid cream also work? I don't really like buttercream :)

    • Reply

      Lilie bakery

      19th October

      Hello Sarah, the butter allows you to make well-marked roses, you can try with the mascarpone alone, but it might be less easy… @ soon

  48. Reply

    Maryline

    November 5, 2014

    Hello,

    I want to bake this cake for my birthday. I would simply like to add whole raspberries between the layers of cakes, to bring a little fruit. What do you think ?

    • Reply

      Lilie bakery

      November 7, 2014

      Hello, it's quite possible, you have to choose fruits that do not give too much juice, fresh raspberries are good. @ soon

  49. Reply

    Chloé

    November 9, 2014

    Hello,
    I wanted to adapt mine with hazelnut cream, is it possible to put it in the creamcheese icing? :)

    • Reply

      Lilie bakery

      November 14, 2014

      Hello Chloe, cream of hazelnuts yum! You can try, I think the result can be nice, @ soon

  50. Reply

    care bearsWhite

    November 17, 2014

    This cake is beautiful !! Well done really. Do roses require a lot of training or do you get the hang of it more easily than you think? ^^

    • Reply

      Lilie bakery

      November 18, 2014

      Hello and thank you! No roses, it's easy to do. FYI, I have a step-by-step illustrated in the recipe book I just published (rose-shaped icing on cupcakes). @ soon

  51. Reply

    Aurore

    November 20, 2014

    Hmmm that's it I tested this famous cake! it is delicious, thank you! I also published the recipe on my blog with a link to your blog. bizzz.

  52. Reply

    julie

    23th December 2014

    Hello,
    This cake, like the others, is magnificent! I was looking for ideas for my birthday and I found.
    Little question: could I make the pink decoration with a 14 fluted pastry bag?
    Thank you
    Julie

    • Reply

      Lilie bakery

      23th December 2014

      Hello Julie, I do not know this socket, but from the moment it is fluted, it should work. The reference remains the 1M. @ soon

  53. Reply

    Aurore

    17th February 2015

    Hello the cake is beautiful! I would have a question, I don't see any butter in the recipe, is it normal ??
    thank you in advance

    • Reply

      Lilie bakery

      22th February 2015

      Hello, yes that's normal, no need for butter here. @ soon

  54. Reply

    Stephane

    March 6, 2015

    Hi

    I scrupulously followed your recipe but I end up with 1cm discs while in your photos they look bigger.

    However, I used a 15 cm mold.

    Is it a spoon and a half or a half spoon of yeast that should be added?

    Thank you in advance for your reply

  55. Reply

    Stephane

    March 6, 2015

    Continuation of my 1st message

    The recipe does not indicate it but when cooking a hat forms I suppose that it should be removed?

    Cdlt

    • Reply

      Lilie bakery

      March 9, 2015

      Hello, it is not normal that they are swollen in the middle and thin on the sides. The temperature of your oven is probably unsuitable (each oven has different specificities). I don't have to cut the tops of the cakes personally. @ soon

      • Reply

        Stephane

        March 9, 2015

        Hi

        Is the temperature too hot?

        • Reply

          Lilie bakery

          March 10, 2015

          Probably yes. We have to do some testing. @ soon

  56. Reply

    Stephane

    March 7, 2015

    Hi

    Being stubborn, I just started the cakes again with 1,5 teaspoons of yeast they are perfect, more puffy and more airy.

    The most difficult step remains the icing a first for me.

    • Reply

      Lilie bakery

      March 9, 2015

      Adding yeast is not necessarily the solution, because the cake discs are more crumbly and less stable when cut.

      • Reply

        Stephane

        March 9, 2015

        Hi

        Does the recipe say 0,5 or 1,5 tablespoons of yeast?
        Cdlt

  57. Reply

    Stephane

    March 7, 2015

    Hi

    Small problem with the icing ... Too liquid :-(
    Why?

    Thank you

    • Reply

      Lilie bakery

      March 9, 2015

      Too runny = too much beaten or too much icing sugar or both. @ soon

  58. Reply

    Laura

    April 10th

    Your cake is just beautiful !!! I'm going to go for my daughter's 1 year old, do you know how many people is your recipe?
    Thank you in advance and by the way I love your blog

    • Reply

      Lilie bakery

      April 11th

      Hello and thank you, I would say about 10-12 slices.

  59. Reply

    Laura

    April 10th

    Ah I was going to forget! Can they put it in the fridge without the risk that the cake will be worse and too hard and compact? This has happened to me before… ..

    • Reply

      Lilie bakery

      April 11th

      No, you have to remember to take it out before tasting so that it returns to room temperature. @soon

  60. Reply

    Lorène

    27th May 2015

    Hello Lilie,

    Thanks again for this recipe. It has had its effect both visually and taste. I just took the wrong socket, but it was nice anyway.
    My next one will definitely be the red white blue checkered cake. So on the next comment ...
    Thanks again Lilie!
    See you soon

    • Reply

      Lilie bakery

      9th June 2015

      Thank you Lorène for your return, @ soon!

  61. Reply

    Charlotte

    July 8, 2015

    It is absolutely beautiful!

  62. Reply

    Carine

    July 25, 2015

    Hello, I just discovered your blog, looking for a recipe to make my first layer cake. I chose the triple rose layer cake which is splendid! I made my yierr icing evening and chilled it. This morning I find it compact. Do you think I can add a whipped cream to it to lighten it? thank you very much and good day

    • Reply

      Lilie bakery

      August 13, 2015

      Hello, it is compact so that the roses look good in the pastry bag. @ soon

  63. Reply

    Delphine

    17th October

    Hello, I really like your blog, the cakes seem more delicious than the others.
    I made this layer cake but my mold was 20 cm and I did not understand why it did not rise. I make it with sugar paste so I hope to get out of it, in short your cake is magnificent.

    • Reply

      Lilie bakery

      20th October

      Thank you Delphine :)

  64. Reply

    mary

    27th October

    Hello!
    The ingredients are for how many people? And for what dimension of the circle?

    • Reply

      Lilie bakery

      27th October

      Hello Mary, for a layer cake of this size, about 10 parts. 15cm molds. See you soon

  65. Reply

    Alice

    November 29, 2015

    Hello, I made your cake, the first time

  66. Reply

    Pastry

    8th December 2015

    Hello Lilie! I would like to know for a 20cm mold should the portion be doubled or how to do it? I hope to have an answer .. Thank you and well done for everything you do it's wonderful ask for more!

  67. Reply

    lyly

    9th December 2015

    Hello, when you say mold, is it a springform pan? I can use a springform mold

    • Reply

      Lilie bakery

      January 8 2016

      Hello, sorry for the delay of my answer, I use a very simple mold for this recipe, no need for a hinge. @ soon

  68. Reply

    Alice

    22th December 2015

    Me again :)

    I did this a few weeks ago.
    Really too much too too good !!!!!
    And easy to do!

    Yummmm !!

    • Reply

      Lilie bakery

      25th December 2015

      Thanks Alice :)

  69. Reply

    Cherine

    27th December 2015

    In full discovery of your site, and there I come across this pretty cake. On the other hand, I don't have a 15cm diameter mold but 20cm. In terms of quantities I leave like that or I increase, if so by how much?

    Thank you for your sharing.

    • Reply

      Lilie bakery

      January 6 2016

      Hello Cherine, my quantities are mentioned for the size of the mold I use, if you want to increase the size of your mold, you must increase the quantities. I leave it to my readers to do their calculations :) @ soon

  70. Reply

    Samuel

    28th February 2016

    Hello,
    I made this cake for my parents' wedding anniversary, and it was as beautiful as it tasted, everyone tasted it on looks and palate, thank you very much for this recipe.

  71. Reply

    Vic

    September 28, 2016

    Amazing recipe. The taste is perfectly balanced between the cake and the cream. I replaced the philadelphia with mascarpone, it was delicious. I am now reconciled from the frostings! However, be careful with the icing, it heats up very quickly and assembly is a bit complicated. It has to be really cold for it to hold.

  72. Reply

    Oum Yasser

    22th October

    Hello, thank you for this recipe, it's really fabulous, please can I have the recipe for a colored sponge cake, thank you where you just have to remove the chocolate from this same recipe and divide the dough then add the coloring thank you

  73. Reply

    keyci

    November 9, 2016

    hello I just made your cake. well beautiful !! simple and easy recipe but my problem is the philadelphia I had never tasted. it's special i don't like i eat without the icing. I can replace with mascarpone if so.
    I put the same quantity? thank you so much

    • Reply

      Lilie bakery

      November 11, 2016

      Hello, yes you can replace with mascarpone, same quantity :)

  74. Reply

    Wafly

    November 21, 2016

    Hello !

    Can we replace butter with margarine?

    The thank you box

    • Reply

      Lilie bakery

      November 23, 2016

      Hello, we must avoid replacements of this type. Generally in baking, never light things (neither for butter, nor cream).

  75. Reply

    Sonia

    3th December 2016

    Hello I would like to make a 3 tier cake and garnish it with chocolate ganache but to cover it I don't know if it's better the chocolate icing or the ganache knowing that I would like to make roses on it thank you.

    • Reply

      Lilie bakery

      9th December 2016

      Hello, to make roses in general, I recommend a firm icing. It's up to you to test what suits you best in terms of texture and taste.

  76. Reply

    littlecherry

    9th February 2017

    Hello Beautiful!!!! I plan to make the cake tomorrow can we make it plain by following the recipe without the chocolate? thank you for your reply

  77. Reply

    Aurelie

    March 1, 2017

    Bonsoir.
    I will make this recipe for a birthday. However, the person does not like preparations based on Philadelphia or mascarpone. Do you have an idea for another preparation so that I can still make the roses.

    Thanking you =)

    • Reply

      Lilie bakery

      April 12th

      Hello, I can recommend a ganache or a Swiss meringue buttercream.

  78. Reply

    Lise

    April 26th

    Hello Lilie,
    I love your site which inspires me bcp!
    I'm going to test your recipe and wanted to know if by preparing the cream and making the roses the day before (for the next evening), they will hold and if the visual will be as beautiful?
    Thank you :))

    • Reply

      Lilie bakery

      10th May 2017

      Yes I think about keeping cool;)

  79. Reply

    Lilie bakery

    20th December 2017

    Hello Marine, it depends on everyone's tastes;) It's up to you to decrease as you want, be careful there is bitter cocoa so don't go down too much. Classic powdered sugar for this cake.

  80. Reply

    Juliette

    23th December 2017

    Hello and thank you for your recipes!
    I would like to make this cake but replacing the chocolate base with a caramel one. Do you think that in terms of taste / texture this Philadelphia cream would go with your base of the caramel cake used in the recerting of the pear caramel layer cake?
    Thank you very much!

  81. Reply

    Kelly

    March 8, 2018

    Hello Lilie,
    Wonderful cake!
    Can I use the chocolate devil layer cake as a base? I have already tested this cake and my guests loved it! So I will cover the cake with this vanilla ganache. Do you think it will hold?
    Thank you for your feedback, and Thank you for your superb recipes which I never tire of testing !!

  82. Reply

    Beatrice

    4th June 2018

    Hello,
    Thank you for your icing recipe. He is terrible. I used it for a blueberry layer cake.

  83. Reply

    Grace

    April 14th

    Hello,
    Thanks again for this wonderful recipe, I wanted to ask if it was possible to use mascarpone instead of the soggy Philadelphia ?!
    thanks again

  84. Reply

    Elodie G.

    March 2, 2021

    5 stars
    I didn't think I would be able to do this given my low level in pastry making but it was a success! I was congratulated for the result, thank you Lilie for this recipe!

  85. Reply

    Sarah

    March 27, 2021

    Hello ! I am new to baking and I really admire your work. That's wonderful. My birthday is Wednesday and I plan to bake this cake. But is it possible to replace the Philadelphia buttercream with the mascarpone whipped cream you made for the layer brownie? So by doubling the proportions, I imagine?
    Thank you in advance !

    • Reply

      Lilie bakery

      March 27, 2021

      Hello Sarah it is quite possible to change the icing, what recipe are you talking about for the icing?

  86. Reply

    Marigold

    13th June 2021

    5 stars
    Hello, I would like to do this for Wednesday and I wanted to know for how many people is planned for your recipe?

    • Reply

      Lilie bakery

      14th June 2021

      Hello, it's written in the recipe card, about 10 parts, that depends of course on the size of the parts. The cake is quite high. See you soon :)

  87. Reply

    Claudia

    6th October

    5 stars
    Hello, yesterday I made your devil cake and I wanted to know if this one is softer than this one?

    • Reply

      Lilie bakery

      6th October

      Hello Claudia, the two recipes are very soft I couldn't tell the difference :)

  88. Reply

    Aurelie

    January 21 2022

    5 stars
    Hello,
    I want to make this cake for my baby's birthday.
    In your recipe, you give the ingredients for the cake, is the dough to be divided into three or should it be made three times?
    cordially
    Aurelie.t

    • Reply

      Lilie bakery

      January 25 2022

      Hello Aurélie, the dough given is the one that fills the 3 moulds: they will be flat, it's made on purpose for the layer cake. See you soon :)

  89. Reply

    Kimberley

    6th May 2022

    Hello,
    Can we replace the Philadelphia cream with Mascarpone please?
    Merci à vous

    • Reply

      Lilie bakery

      9th May 2022

      Hello Kimberley, yes absolutely, you can replace the Philadelphia with the mascarpone. See you soon :)

  90. Reply

    Sue

    July 1, 2022

    I would love to make this cake for a family birthday celebration. Our son is lactose intolerant and I was wondering if I could substitute the 170 ml milk in the cake with almond or oat milk? If so, is one better than the other? ie almond milk verses oat milk?

    • Reply

      Lilie bakery

      July 6, 2022

      Hi Sue, you can totally substitute regular milk by plant milk inside the cake: oat or almond it doesn't matter.

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