Flowerpot Cakes

Flowerpot Cakes

We used six unglazed, untreat­ed ter­ra-cot­ta flow­er­pots (each with a six-ounce capac­i­ty, about 3 inch­es tall and 3 12 inch­es across the top). Thor­ough­ly wash the new pots in hot water before using.
Serv­ings: 6


  • 13 cup veg­etable oil plus more for pots
  • 34 cup unsweet­ened cocoa pow­der plus more for dusting
  • 1 12 cups all-pur­pose flour
  • 1 12 cups sug­ar
  • 1 12 tea­spoons bak­ing soda
  • 34 tea­spoon bak­ing powder
  • 34 tea­spoon salt
  • 1 large egg plus 1 large egg yolk
  • 34 cup but­ter­milk
  • 34 tea­spoon pure vanil­la extract
  • Quick Choco­late Frosting
  • 12 cup crushed choco­late wafer cook­ies about 10, for garnish
  • Mul­ti­col­ored peb­ble-shaped choco­late can­dies for gar­nish
  • Mint sprigs for gar­nish


  • Pre­heat oven to 350 degrees. Brush inside of each flow­er­pot with oil, and line bot­tom with parch­ment paper round. Brush parch­ment with oil, and light­ly dust with cocoa.
  • Sift cocoa, flour, sug­ar, bak­ing soda, bak­ing pow­der, and salt into the bowl of an elec­tric mix­er fit­ted with the pad­dle attach­ment. Add egg and yolk, 34 cup warm water, but­ter­milk, oil, and vanil­la; mix on low speed until smooth, about 1 minute.
  • Divide bat­ter among pre­pared pots, fill­ing each about two-thirds full. Trans­fer to a rimmed bak­ing sheet. Bake, rotat­ing sheet about halfway through, until a cake tester insert­ed into cen­ters comes out clean, 45 to 50 min­utes. Let cakes cool com­plete­ly in the flow­er­pots on a wire rack.
  • Frost cakes with an off­set spat­u­la; sprin­kle with crushed cook­ies. Top with can­dies; “plant” 1 mint sprig in each cake.


At a spring con­fer­ence we orga­nized back in 2004, Karen Ritz, author, illus­tra­tor, and bak­er extra­or­di­naire, made one of these for each of our guests. They were a hit! We think they’d work well with a con­struc­tion-themed par­ty or sto­ry­time, too.
Adapt­ed from from Martha Stew­art’s website
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