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Flowerpot Cakes

We used six unglazed, untreated terra-cotta flowerpots (each with a six-ounce capacity, about 3 inches tall and 3 1/2 inches across the top). Thoroughly wash the new pots in hot water before using.
Servings: 6

Ingredients

  • 1/3 cup vegetable oil plus more for pots
  • 3/4 cup unsweetened cocoa powder plus more for dusting
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 large egg plus 1 large egg yolk
  • 3/4 cup buttermilk
  • 3/4 teaspoon pure vanilla extract
  • Quick Chocolate Frosting
  • 1/2 cup crushed chocolate wafer cookies about 10, for garnish
  • Multicolored pebble-shaped chocolate candies for garnish
  • Mint sprigs for garnish

Instructions

  • 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, 3/4 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.

Notes

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