Wedding Anniversary Cake!!!!!

Hi friends / viewers, this week we (me & my hubby) celebrated our first wedding anniversary. This anniversary was really a memorable event for me, because I baked my anniversary cake & gifted to my husband. So, I thought to share my wedding anniversary cake recipe & decoration with you guys. Baking cake and decorating was new to me. Hope you all & enjoy it!!!!!!


Chocolate chiffon cake (9 inch) – 2 (cut it into 4 slices)

Mocha Filling – 2 cups

Vanilla butter cream frosting – 1 cup

Marshmallows Fondant – white, pink & red color

Chocolate Chiffon Cake:


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All-purpose flour – 1 cups (240gms)

Large eggs (room temperature) – 6

Unsweetened cocoa – 1/8 cup

Granulated sugar – 1 cup + ¼ cup (300gms)

Baking powder – 1 ½ tsp

Baking soda – 1/8 tsp

Oil (flavourless) – ½ cup

Freshly Brewed coffee (or) water – ¾ cup

Vanilla extract – 1 ½ tsp

Salt – ½ tsp

Baking Equipment:

9 inch pan – 2

Cooling rack – 1


  • Preheat the oven to 325 degrees F (165 degrees C). You will need a 9 inch ungreased pan.

  • First bring the eggs to room temperature, separate the egg white and yolk in a bowl.

  • Take a large bowl sift the flour with the cocoa powder, add 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt.

  • In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract brings to creamy yellow texture.

  • Pour the egg yolk mixture into the center of the flour mixture and whisk until smooth. Scrape down the sides of the bowl as needed.

  • Take a separate bowl, using hand mixer beat the egg whites (soft peaks), and gradually add the remaining ¾ cup granulated sugar. The beaten mixture should not be too stiffening peaks.

  • By using spatula or wire whisk (egg beater), gently fold the egg whites mixture (in 3 additions) into the batter just until blended (being careful while folding the batter).

  • Pour the batter into the ungreased pan and run a knife through the batter to get rid of any air bubbles.

  • Smooth the top and bake in the preheated oven for about 25 – 30 minutes.

  • By using wooden skewer insert into the center of the cake, it should come out clean. Immediately remove the cake from oven, bring to cool down the cake by using cooler rack.

  • To remove the cake from the pan, run a long knife around the cake gently.

Mocha filling:

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Vanilla extract – ½ tsp

Confectionery / powdered sugar – ¼ cup

Unsweetened cocoa powder- 2 tbsp

Instant coffee powder – 1 tsp

Cold heavy Whipping cream – 1 cup (240 ml)


  • First, sift the coco, coffee powder and powdered sugar.

  • In a mixing bowl place the whipping cream, vanilla extract, coco powder, coffee powder and sugar and stir to combine.

  • Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Vanilla Butter Cream Frosting:

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Soften butter – ½ cup (unsalted)

Confectionery/ powdered sugar – 2 cups

Vanilla extract – ½ tsp

Salt – ¼ tsp

Milk/ whip cream – 2 tbsp


  • Beat butter for a few minutes with a hand mixer with on medium speed.

  • Add 1 ½ cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.

  • Increase mixer speed to medium and add vanilla extract, salt, and 1 ½ tbsp of milk/cream and beat for 3 minutes.

  • If your frosting needs a more stiff consistency, add remaining sugar or frosting needs to be thinned out, add milk another ½ tbsp (table spoon).

Marshmallows Fondant:

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Miniature marshmallows – 8 oz (4 cups not packed, or half of a 16-ounce bag)

Powdered sugar – 4 cups, plus extra for dusting

Water – 1 tbsp

Vanilla extract – ½ tsp

Light corn syrup – ½ tsp


  • Dust your counter or a large cutting board with powdered sugar.

  • Place the marshmallows and the water in a large greased (butter/margarine) microwave-safe bowl. Microwave for 1 minute, until the marshmallows are puffy and expanded.

  • Stir the marshmallows with a greased spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.

  • Now add vanilla extract and corn syrup to the fondant and stir until it blended.

  • Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes dough.

  • Remove the marshmallow-sugar mixture out of the bowl and spread onto the counter surface. the mixture must be sticky and lumpy.

  • Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough.

  • Continue to knead the fondant until it smoothest out and loses its stickiness.

  • Add more sugar if necessary, but stop adding sugar once it is smooth (too much sugar will make it stiff and difficult to work with).

  • Once the fondant is a smooth ball, it is ready to be used.

  • You can now roll it out, shape it, or wrap it in cling wrap to use later.

  • Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.


  • If you want to add coloring to your fondant. Flatten it into a round disc add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color is enclosed in the center of the fondant ball. ( wear gloves to avoid getting food coloring on your hands during this step)

  • Begin to knead the ball of fondant just like you did before, continue to knead until the fondant is in uniform color.

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Assemble/ Decorating the Cake:

  • Using a sharp knife, cut the two chiffon cakes, horizontally, into 4 layers.

  • Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Now fill the mocha filling on each layer of the chiffon cakes.

  • Give a crumb coat to the chiffon cakes by using vanilla butter cream frosting, and refrigerate it for 30 minutes.

  • Roll the white marshmallow fondant in marble or smooth surface by dusting powder sugar without sticking.

  • Now cover the cake with the fondant on top, and smoothen the fondant evenly without any fold.

  • By using colored fondant, you can decorate the cake as per your wish.

  • After decorating the cake refrigerate at least 2 hrs – overnight.
  • Serve it chill and enjoy!!!!

2 Comments Add yours

  1. May says:

    Hi, may I know the height of your 9 inch cake pan you are using? I want to try your recipe as I will be making a 8 inch round cake of 4 inch height for fondant covering. So I need to know the total height of your cake after baking to see if I need to bake extra. Is it 3 inches after baking? Will the cake shrink a bit after baking? Also if it is fine for me to change to 1/4 cup cocoa without changing the flour quantity? Thank you for sharing and replying in advance.

    1. Hi May, mine pan size is 1 1/2 inch height, sure you can add 1/4 cup cocoa powder, this helps more chocolaty+ add a teaspoon of instant coffee powder this ensure the more chocolate flavor.
      my cake is totally approx. 2 – 2 1/2 inch cake.

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