How to make an Ombre Ruffle Cake

Hi everyone

Hope you’re not too chocolate-d out from Easter πŸ™‚ and that you had a lovely break.

I made this engagement cake for a friend of mine and wanted to share a tutorial on how I made it.

The top tier was a design that I saw on Bakerella which I thought was such a stunning idea.

The bottom tier is Ombre ruffles and the inside of the cake is also Ombre

For a blog tutorial on making an Ombre cake see here, and for one on making ruffles, click here.

Otherwise… here are the video tutorials πŸ™‚ (and yes Mum… I know I wiped my nose again πŸ™‚ Don’t worry – I’m on to it and will make sure it doesn’t happen next time!!!)

The top two tiers are dark chocolate mud cake, layered with an Italian Meringue buttercreamΒ which I mixed in some chocolate ganache.

The bottom tier is a lemon mud cake with Italian Meringue Buttercream mixed with half a batch of lemon curd. Deeeeelicious πŸ™‚

Chocolate Mud Cake Recipe (Source: unknown – sorry!!)

350g dark chocolate
225g butter
600ml water
3 eggs
400g castor sugar
400g self raising flour (if you don’t have this, you can use flour + baking powder)
Grease and line your baking tin and preheat oven to 160 degrees. This recipe probably makes a 9″ cake, but I use it for an 8″ and fill it close to the top of the tin as it doesn’t rise much.
In a saucepan on a low heat, melt the chocolate, butter and water. Leave to cool for about 15 minutes.
Mix in the lightly whisked eggs and then whisk in the sugar and flour.
Bake until a skewer inserted comes out clean. Because I like to bake my cakes at a lower temperature, I find it takes at least 2 hours to bake a mud cake (but then again – I don’t have the best oven!) It will be trial and error until you work out what suits your oven.
Leave to cool overnight in the cake tin and if you have a crust on top of the cake, brush some boiling water over the top and then cover in foil.

To make the lemon mud cake, replace the dark chocolate with white chocolate, and replace 200ml of the water with lemon juice and the zest of 3 lemons.

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65 Responses to How to make an Ombre Ruffle Cake

  1. Paula April 16, 2012 at 1:24 pm #

    Your cake is lovely, so very pretty! Great tutorials. Don’t you just love it when “Mom” watches your videos LOL πŸ™‚ Your little assistant is too cute.

  2. Shona April 17, 2012 at 11:31 pm #

    Beautiful! Talented as always Bronnie.

  3. Chris August 13, 2012 at 2:01 pm #

    Beautiful cake. What size cake pans did you use for this? 8/6/4?

    • BronnieBakes Admin August 13, 2012 at 7:31 pm #

      Good question Chris πŸ™‚

      … I’m trying to remember!!!! it is either 8,6,4 or 10, 8, 6 – but looking at the video again, I think you’re right and it is 8, 6 & 4!


  4. Valdineide August 29, 2012 at 1:13 pm #

    Eu sou Val,
    moro no Brasil
    gostaria de agradeçer pelo video.

  5. Amanda November 16, 2012 at 6:59 am #

    When you layered the cake were they still frozen?

    • BronnieBakes Admin November 16, 2012 at 7:50 am #

      HI Amanda πŸ™‚

      No, they weren’t frozen as they’d been out of the freezer for a bit, but they weren’t completely at room temp. Still quite cold and maybe 1/3 frozen if that makes sense? Because they are such thin layers if you left it until they were room temp you could run the risk of them breaking.

      Hope that helps!
      Bronnie x

  6. Kate December 30, 2012 at 2:31 am #

    Thanks for the tutorial! What a beautiful cake–you’ve got wonderful talent!!

    • BronnieBakes Admin December 30, 2012 at 9:45 am #

      Thankyou Kate πŸ™‚

  7. Florelie June 25, 2013 at 5:49 pm #

    Hi! I am so encouraged and glad to have found your blog. Like you i have kids that loves to watch and bake with their mom. I am new at it but loves making cakes for the family and friends. I am attempting to make a designer cake bag for my sister and so grateful to have found your tutorial that uses lemon mud cake. Would really want to know if this recipe will fill enough a 13x9x2 inches cake pan as i am just making a small cake bag. And did you just folded inthe lemon curd with your pre made italian meringue buttercream to fill in between layers?
    Thanks heaps for your tutorials and help!

    • BronnieBakes Admin June 26, 2013 at 7:10 pm #

      Hi Florelie (gorgeous name!)

      Thankyou so much for your lovely message – I really appreciate it! Do you mean two pans that are 13 x 9 inches? or that your pan is 2 inches high? It will be fine for one that is 2 inches high but you will need more if it is two pans.

      I just add the lemon curd into my IMBC once it is whipped and I give it another whip until it is mixed through…it is SO delicious!

      All the best

  8. Florelie June 27, 2013 at 8:48 am #

    Thank you! Mom & grandma named me after an italian song or something:)
    Just one 13×9 pan with 2″ ht.
    Im just trying a small handbag for now as i’ve only made doll cakes and round cakes in the past not so sure how successful i’ll be with a cake bag:)
    Thanks again so much!!! Cheers to many more beautiful creations Bronnie!

  9. Vish July 10, 2013 at 10:11 pm #

    Hi Bronnie! Would I need to double the chocolate mud cake recipe for a 2 layered cake? Or does it make a fairly high cake and you just tort it for 2 layers? What is the height of your cake pan?
    Thanks for sharing the recipe!

    • Vish July 10, 2013 at 10:36 pm #

      Oh and can you please also tell which chocolate do you use? Thanks πŸ™‚

      • BronnieBakes Admin July 11, 2013 at 12:59 pm #

        Hi Vish πŸ™‚

        I just use standard cooking chocolate – the Aldi brand actually! My recipe makes a standard 8″ cake so it depends on how thick the layers are as to whether you would need more than one batch. You can always make two and use the leftover to make a smaller cake to keep in the freezer for emergencies πŸ™‚


  10. Lily Pante August 9, 2013 at 11:10 pm #

    Loving this ombrΓ© theme at the moment & the frills are gorgeous. Once you’ve made the frills, how (what do you use) to stick them to the cake?

    • BronnieBakes Admin August 11, 2013 at 11:09 am #

      Hi Lily

      I just attach my frills using some water πŸ™‚

      Bronnie x

  11. Lyndall August 17, 2013 at 5:04 pm #

    Your cakes are amazing!!
    What is the recipe for your lemon mud cake please?

    • Lyndall August 17, 2013 at 5:25 pm #

      Never mind. Found it.. Lol!

  12. Nikki December 28, 2013 at 3:18 am #

    Hi There Bronnie! Is your baking temp for the cake in F or C. I know you say you bake your cakes for a longer amount of time because of the low heat, but I wanted to make sure I have the correct one πŸ™‚ Thank you!! I love your blog and am always checking in for some more inspiration and tips on the cakes I’ve been making. Thank you for always sharing!!

    • BronnieBakes Admin December 29, 2013 at 11:35 am #

      Hi Nikki πŸ™‚

      I bake in celsius πŸ™‚ Thankyou so much for your lovely message – have a lovely new year


  13. lisa January 18, 2014 at 5:57 pm #

    hi just wanted to know how many layers did you use for the cakes ..? ty

    • BronnieBakes Admin January 19, 2014 at 9:37 am #

      Hi Lisa πŸ™‚

      Do you mean how many layers in the bottom ombre tier?? I have 6 layers in different shades in that tier and then I think the middle and top tier are either without any filling (so just the cake) or I may have split up the middle tier into two layers.

      Hope that helps!

  14. Nada April 27, 2014 at 12:57 am #

    Good day
    Thanks for your great tutorials, can I use milk instead of water in chocolate mud cake

    • BronnieBakes Admin April 27, 2014 at 10:23 am #

      Hi Nada

      I actually have no idea! I have never tried it, but my caramel mud cake has milk so I think it would be fine. Let me know if you try it!!

      All the best


  15. Linda May 5, 2014 at 4:30 pm #

    Thanks for such great video tutorials. I’m just wondering with the mud cake recipe, are you able to do this with milk chocolate instead of dark chocolate and same with the chocolate ganache? Can you just use milk chocolate instead of dark chocolate? Thanks very much.

    • BronnieBakes Admin May 5, 2014 at 8:23 pm #

      Hi Linda πŸ™‚

      Absolutely!!!! However – with the ganache I would change the ratio somewhat. With dark chocolate I use a ratio of 3:1 (choc:cream) and with white choc I use 2:1 (choc:cream) so I would probably use something in between!

      All the best!


      • Linda May 5, 2014 at 10:00 pm #

        Great. Ill give it a go. Thanks very much πŸ™‚

  16. Fiona May 22, 2014 at 5:47 pm #

    I have just attempted this cake recipe to make 2 cakes (for boobs hehe) the chocolate was fine but my lemon one collapsed! Have you had this before? I bake gluten free, so I just change the flour without a problem. But I noticed the batter of the lemon was so much higher, like the raising agent in my flour reacted with that amount of lemon… I don’t know πŸ™ madly making a back up now with a plain white mud recipe.

    • BronnieBakes Admin May 22, 2014 at 6:53 pm #

      oh no!!!! I’m so sorry to hear that. I’ve actually never had that problem before with the lemon cake and I’ve made it a number of times. So maybe you’re right in that something in your gluten free flour reacted with the lemon. What a pain!!! The cake was definitely cooked the whole way through???

      • Fiona May 23, 2014 at 5:57 am #

        I think that was my problem πŸ™ my skewer came out clean but after I contacted you and cleaned up, I chopped up the old cake to freeze for something else and the centre was still a little gooy. Maybe because it’s a dome tin it threw everything off. Not to worry, I will try that recipe again one day. Thank you so much for Your site, I love your work πŸ™‚

  17. Jan June 2, 2014 at 1:25 pm #

    Hi Bronnie,

    I just made the chocolate mud cake tonight, i used cake strip around the 8 inch pan… 1 1/2 hour later.. The top looks done but it was still liquid at the bottom. What do u think happened? Sorry… Im new to baking…

    Si i removed the cake strip and let it set 40 more minutes. When i get done i brushed it with boiling water covered with foil. Crossing my fingers.

    • BronnieBakes Admin June 2, 2014 at 2:45 pm #

      The cake is undercooked! I bake mine on 160c for around 3 hours so that it slowly cooks…rather than cooking quickly on top and then the inside being undercooked. Sorry for the bad news πŸ™

  18. Jan June 11, 2014 at 12:29 pm #

    I cooked it a lil bit longer. Removed the cake strip, put water and freeze. Guess what? Everybody loved it! My co workers are even asking for the recipe.:))))

    • BronnieBakes Admin June 11, 2014 at 12:46 pm #

      That’s great news Jan!! I’m so glad that everyone loved it πŸ™‚

  19. Sharni July 25, 2014 at 6:47 pm #

    Hi Bronnie, ombrΓ© cake looks awesome. If you were to use a rectangular cake tin 38Lx 25w x 7H cm. would you double the mixture?
    Thank you for the tutorials and recipes. So very helpful.

    • BronnieBakes Admin July 27, 2014 at 3:06 pm #

      Yes definitely!! all the best with it Sharni


  20. Leigh October 22, 2014 at 6:17 pm #

    Is your oven fan forced? Many thanks

    • BronnieBakes Admin October 22, 2014 at 6:53 pm #

      no its not… its just a very old gas oven!

      • Leigh October 22, 2014 at 8:47 pm #

        Thanks for your reply!

  21. Leigh October 22, 2014 at 8:50 pm #

    If you have a crusty top, do you put the boiling water on immediately after the cake is out of the oven? Also how many layers do you cut the cake into? Many thanks!

    • BronnieBakes Admin October 23, 2014 at 8:27 am #

      Hi Leigh

      I do it for every cake I make!! and yes – I do it immediately after it is in the oven.

      As for layers – it depends. Half the time I don’t bother because I don’t have the time. But if I do it would just be cutting once or twice to have 2 or 3 layers


  22. Alet November 5, 2014 at 6:23 am #


    Thank you so much for your recipe, I have not found a mudcake recipe that worked for me before, however I am excited to try your recipe.

    I am making a cake for Sunday but would like to know if I bake the cake on Thursday morning, can I leave it in a tin wrapped and only decorate it on Saturday night?

    Many Thanks

    • BronnieBakes Admin November 5, 2014 at 6:40 am #

      Absolutely Alet!

  23. Kristy January 15, 2015 at 4:07 pm #

    Was looking everywhere for a good recipe to cover in fondant. Made this lemon mudcake yesterday and it is absolutely delicious!
    Easy to make too which is a plus! I didn’t have any fresh lemons so added a little more juice instead of rind and it tastes great. First cake I’ve made where the fondant is actually enjoyable and complements the flavour of the cake.
    Thank you so much for this recipe! Look forward to trying out the chocolate version πŸ™‚

    • BronnieBakes Admin January 20, 2015 at 4:37 pm #

      yay – that is great news!! You will have to try the caramel recipe as well πŸ™‚

  24. Chinelo stella June 1, 2015 at 6:31 pm #

    I haven’t tried the recipe but just excited on what I saw on your page.

  25. Jo December 2, 2015 at 8:07 am #

    Hi Bronnie,
    I love your website and tutorials . I made the lemon mud cake and it was beautiful but a tad too sweet . I want to make this for my daughters wedding cake . Do you think I could reduce the amount of sugar without effecting the cake ?

    • BronnieBakes Admin December 2, 2015 at 9:08 am #

      Hi Jo! πŸ™‚

      THanks for your lovely comment. It is a tricky question and I’m not the best with substituting quantities.. however my thoughts would be if you are removing some of the dry ingredients that you should also reduce some of the liquid. How much to remove is the question!!! So take out some sugar and also reduce part of the water. Good luck!!!! let me know how you go xxx

  26. Kelly January 25, 2016 at 7:47 pm #

    Hi. I made your lemon mudcake on the weekend for my mum’s birthday and everyone loved it, it was amazing. Will be one of my regular cakes from now on.
    I was wondering if you have tried this recipe with orange instead of Lemon and if it worked and if you did was it the same measurements as the lemon recipe. I would love a orange mudcake.

    • BronnieBakes Admin January 26, 2016 at 3:08 pm #

      Hi Kelly

      Yay! I’m so glad everyone loved it. Did you make it with the lemon curd IMBC as well????

      I’ve never actually tried it with orange. Do let me know how you go if you try it! My thoughts would be that it could be a tad too sweet?? So the sugar may need to be reduced but then if you reduce some of the sugar, you’d need to reduce some of the water. But definitely let me know how you go – I’m sure it would be really yummy


  27. Raelee March 11, 2016 at 1:24 pm #

    Hi Bonnie!
    I love your site! You are so talented. I have a questions about the lemon mud cake. I just tried making it and for some reason it was SOOOOO liquidy!! I had to convert everything to oz in order to make it ( im in the states πŸ˜‰ ). But what did i do wrong. I literally have been baking it for 3 hours! and still liquidy. The cake is for a Had Hatter Bridals shower this weekend.
    Please help! ha

    Thank you so much

    • BronnieBakes Admin March 13, 2016 at 9:05 am #

      oh no!!! that is no good! How big a cake are you making?? it is very liquidy and it takes me a while to bake my cakes but let me know what quantites you used and I’ll help! xx

      • Raelee March 14, 2016 at 4:23 am #

        So the cake pan was an 8 inch x 3 inch baking pan. I had it at 350 (F) for an hour then 250 (F) for an hour –because i had to run out real fast, then 350 for an hour. 3 hours! haha. I figured something was wrong by that point. and the top was getting very brown. Is the consistancy of the batter suppose to be super liquidy?
        How did i mess this up! πŸ™ I do have to say the batter tasted AMAZING!!!!!!!! i am now on a mission to make this work! haha.

        thank you for your help

        • BronnieBakes Admin March 14, 2016 at 2:31 pm #

          Hmmmm yep that should have been enough time! The only issue if the recipe was incorrect is that your oven temp may not have been that accurate? An oven thermometer is usually good for ovens to test what temp they actually are!

  28. Megan May 29, 2016 at 6:47 pm #

    can you make your mud cakes with gluten free flour?

    • BronnieBakes Admin June 1, 2016 at 10:25 am #

      I’ve actually never tried it before, so sorry I’m not sure!

  29. Aster July 29, 2016 at 5:24 pm #

    Hi I was just wondering if the chocolate mud cake would work with margarine instead of butter? I am a bit scared of freezing butter-based cakes… didn’t freezing change the cake texture/make it harder? thanks.. if it doesn’t pose problem, it would be so great!

    • BronnieBakes Admin August 1, 2016 at 7:12 pm #

      Hi Aster

      oooh that is a tricky one! I don’t know whether it would work given butter has a much more natural consistency than margarine. I guess you could try it!! But personally I would always use butter

      All the best and let me know how you go!


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