I rarely watch the Food Network. Although I love the shows, I start to get anxious and twitch with inspiration and idea overload!
I scribble down ideas of my own… many of which I never get to, others I make right away like this Matterhorn Cake from Sweet Surrender.
The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting.
Matterhorn Cake
While watching Best Thing I Ever Ate Giada swooned over a chocolate layer cake with buttercream icing from Sweet Surrender Bakery in Bakersfield, California.
Because the prospect of traveling to Bakersfield to try a slice of cake is not on my immediate agenda I tried to find a replica recipe to taste the extreme delight Giada had described.
To my surprise there was very little; except a Google thread stating the same question I had “where do I find the recipe for Sweet Surrenders Matterhorn Cake?” One individual posted the recipe claiming to be the “real deal”.
Since I have never had the original Matterhorn Cake I can not tell you if it is similar. What I can tell you is that makes a monster of a cake! Three moist layers of light chocolate cake separated by melt-in-your mouth buttercream frosting.
Adding both vanilla and almond flavor gives this cake unique and robust flavor that is hard to put your finger on. It is hard to imagine the real Matterhorn Cake tasting any better than what I created in my kitchen.
The Real Deal
And then an employee of Sweet Surrender emailed me with the REAL Matterhorn Cake recipe! Can you beleive my excitement?
Turns out the real recipe doesn’t use almond extract or cake flour, but you know what what? I liked those two elements, so I kept them on as my own.
I have also updated the frosting since originally posting to a cream cheese buttercream. I still use a clear vanilla extract. We also love it with a mascarpone cake filling instead.
Clear vanilla is used for the purpose of color alone and is actually vanilla flavored, not pure vanilla. If keeping the frosting a snowy white is not a priority for you, then by all means use regular vanilla.
Cake flour has a higher starch content and is finer than all-purpose flour, resulting in tender, fluffier layers. Softasilk is the primary brand found in chain grocery stores. You can use all-purpose if you’d like.
I do recommend using 3 cake pans and cooking all the cakes together. It just saves time. You can also use a kitchen scale to make sure they are all equally full.
A spring form pan will work, but a basic cake pan lined on the bottom with parchment and butter will also do just fine. They are cheaper and easier to clean.
One more thing I hear a lot of is people who are struggling to get flat topped cakes. Read my friend Liv’s post on getting flat tops every time! You can also trim the top with a serrated knife should you need to. Flat, symmetrical cakes are always easier to stack.
If you liked our Chocolate Layer Cake, check out these other decadent cake ideas!
- Spice Cupcakes with Cream Cheese Frosting
- Chocolate Cake with Raspberry Buttercream
- Blackberry Bundt Cake
- Ricotta Cheesecake with Fresh Berries
- Almond Pound Cake
- Browned Butter Caramel Cake
- 3-Ingredient Banana Cupcakes
- Banana Pudding Layer Cake
Small Batch Vanilla Cupcakes
Small Batch Chocolate Cupcakes
Matterhorn Cake – Chocolate Layer Cake
Ingredients
Cake:
- 2 cups sugar
- 1 cup butter , softened
- 2 large eggs , room temperature
- 1 teaspoon clear vanilla
- 3/4 teaspoon almond extract
- 2 1/2 cups cake flour
- 1 cup unsweetened coca powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 1/4 cups buttermilk
Frosting:
- 8 ounces cream cheese , softened
- 1 cup unsalted butter , softened
- 2 teaspoons clear vanilla
- 1 teaspoon almond extract
- 8-9 tablespoons heavy whipping cream
- 7 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Coat 3 8-inch circular cake pans with butter. You can use cooking spray, but butter works and tastes better.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, add cream together the butter and sugar until light and fluffy, approximately 2 minutes. Add the eggs and extracts, mixing to combine.
- In a medium mixing bowl, sift together the flour, cocoa powder, baking soda and salt.
- Alternate adding the dry ingredients with the buttermilk until just combined. Do not overmix.
- Equally divide cake batter between 3 cake pans. Bake for 28-30 minutes or until cake passes toothpick test.
- Remove and allow to cool before inverting to a cooling rack. Cool complete before frosting.
- When cake is cool, beat cream cheese with butter until fluffy and fully combined, approximately 5 minutes. Add the powdered sugar, clear vanilla, cream and salt. If frosting is too thick to spread, add 1 tablespoon milk. If too runny (if your butter is too soft) add additional powdered sugar.
- Place one layer of cake on serving tray, top with frosting, top with next layer and so on. Frost the sides with a crumb layer and allow to set.
- Frost cake with remaining frosting and decorate as desired.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Loved this cake- turned out perfectly for me!
I made this cake today exactly by the recipe and it was a disaster. The cake would not come out of the cake pans. I greased and floured the cake pans before putting the batter in them. I thought as I was making the cake that there was too much liquid in the cake. Has anyone else had problems getting the cake out of the pans. It is going in the trash. No need to waste ingredients for the icing. Soo disappointed.
I am so sorry to hear that Dianne. We will have it recipe tested again to double check. This recipe has changed through the years and is currently what a former employee sent to us.
I made this cake and followed the recipe. For some reason, the cake layers seemed to fall while cooling and had a rubbery texture. I am not sure what went wrong.
It is a very moist cake- much more so than a sponge cake that we are used to. Also, cakes layers can fall if the temperture was too drastic of a change or if it is a super humid day and there is too much moisture in the air. Do you think either of those might be the cause?
I made this cake exactly as written for a birthday party – it was quite well received. Just a word for others who might want to try the recipe, the cake layers are VERY moist. I stacked the cake on a cardboard cake round so the honoree could take any left over home and not worry about returning a plate. The cardboard round was completely soaked with moisture from the cake. Next time, will definitely use a glass plate. It was an outstanding and very different cake – loved it!
Thanks for letting us know, Barbara! I love the fact that it is SO moist!
I tried doing the Matterhorn cake but for some reason mine’s came out way too runny and I followed the instructions? I sifted all my dry ingredients I don’t know what I did wrong?
Hmm… I’ve made this cake several times and never had that issue. The batter is pretty soup- it isn’t a thick batter like brownies. Did you try baking it?
Why is batter so watery and not thick like other cakes
I’m honestly not sure- just not as much flour, which is why it bakes up so light and fluffy?
Hi there! i actually worked at sweet surrender and made this cake! i would love to talk to you about how to revise your recipe to be more exact to the matterhorn cake so people know!!
I there, I’d love that! You can email me at savoryexperiments@gmail.com! – Jessica
Hi, could i get the original recipe? Thanks, Gayle
Hi Gayle,
This actually updated to her original recipe. We chatted, she gave it to me and I tested it out this weekend to make sure the conversions worked, etc. It was delicious!
I wish i could send you a pIcture. Would rather you taste it. Lol. I made a mini one. Will make a regular size soon. Regardless it was fantastic. Have a great day. Thank you for allowing me to share.
Anytime! I love feedback and letting folks know there is a real person behind the site. LOL.