Rich chocolate buttercream and an ombre cake


Oh fine!! This IS a cheat recipe.

I already have the cake recipe on the blog and this one is just for the frosting.

But hey…the cake was a humongous effort. Three 9″ layer cake is no small thing for me. I could handle 6″ cakes, but 9″ isn’t so easy. Despite 6 straws for support inside, it was doing a jiggle jiggly dance when I was trying to frost it.

Finally, I gave up trying and reached out to my neighbor. I have told you that she is a professional cake decorator, rt?

Now this cake, which I baked for our friend’s son, is the biggest cake I have ever made. And for my neighbor, this is tiny. This would be the size of the top-tier of her cakes.

frosting-uploadIt took her less than five minutes to frost this cake for me. FIVE minutes. And the finish was so much better than mine. Boy, I am so sorry that I have to move again! It’s so rare to get a friend who shares the same passion as you.

This frosting recipe is also from her. The quantity is huge, but it freezes very well. And if you freeze it, you can eat it like you eat ice cream ( you didn’t hear that from me :D).

The final decorations are made with ready-made fondant. I colored them and used a Wilton mold to get the designs. These can me made ahead to save time.

This cake is the final in the series of bakes for the month of April.  Check out the linky to see amazing entries from other bloggers.

frosting-upload3Recipe source:  My neighbor Lizy, originally from

Makes : 10 plus cups of frosting


  • 2 cups butter (450 gms), softened
  • 2.5 cups cocoa powder
  • 1 tsp vanilla extract
  • 9 cups icing sugar
  • about 4-8 tablespoons milk**


  1. Using a hand/stand mixer, beat the butter until its soft and fluffy.
  2. Beat in the cocoa, vanilla and sugar in batches adding enough milk** till it reaches a good spreading consistency. It’s a good idea to mix the sugar and cocoa with a rubber spatula first and start slow with the mixer to avoid sugar flying all over the place.


  • This recipe freezes well.
  • The quantity of sugar and milk are approximate. You need to adjust this until you get the consistency and sweetness you are looking for.
  • **Milk needs to be added in tablespoons until you reach the consistency you are looking for.
  • I have used only 8 cups of sugar here and 6 tablespoons of milk here. I found the sweetness to be perfect with this quantity itself.
  • You can try salted or unsalted butter in this recipe. There will be a difference in taste, but both versions are delicious.

frosting-upload1Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51


16 thoughts on “Rich chocolate buttercream and an ombre cake

  1. Lucky you,you have a professional baker near by.The cake is beautifully decorated and looks fabulous…nice way to end the marathon..


  2. Rajani, that’s a stunning and fabulous way to end this know we enjoyed all yours posts..yours was one of those I so look forward to read and as Vaishali said for the smiles you bring..:)…didn’t know you are moving again..happy moving and hope you enjoy the new place as are bring us so much adventure with each of your I look forward to that..and say thank you to your friend for such a beautiful frosting recipe!


  3. Beautiful cake with layers..well you never know your new neighbor might be someone to look up at..and the old one. Is already your friend..
    It’s been a fantastic marathon, enjoyed reading all your posts and had a wonderful visual treat. Thanks Rajani, for all the smiles you have given while reading these posts.


  4. You are so lucky to have a professional baker next door. Where are you moving next?
    What a colorful and delicious way to end the marathon Rajani. Loved all your posts and the wonderful bakes.


  5. Beautifully decorated cake and even the color layers are nice. Lucky you, you have professional baker next door. Sorry you have to move again.
    Loved all your bakes this month.


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