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Spring Flower Pot Cakes Made with Chocolate Cake, Frosting, Crumbs, Fresh Fruit and Mint
5 from 2 votes

Spring Flower Pot Cakes

Individual flower pot cakes made with your favourite chocolate cake, then topped with frosting, crumbs, fresh berries, mint and flowers. A fun and tasty dessert idea for Spring or Easter.

Course Dessert
Keyword chocolate cake, gluten free desserts, how to make flower pot cakes, spring desserts
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 7


For the cake

  • 1 tablespoon vegetable oil
  • 2 tablespoons cocoa powder
  • 1 box chocolate cake mix + required ingredients (or favourite chocolate cake recipe) for 9x13 cake

For the chocolate frosting

  • 7 tablespoons whipping cream
  • 6 tablespoons honey
  • pinch sea salt
  • 3 ounces unsweetened chocolate, finely chopped
  • ½ cup unsalted butter, cubed
  • 6 tablespoons confectioner's sugar

To assemble pots

  • cup chocolate wafer crumbs
  • fresh mint sprigs
  • strawberries
  • blackberries
  • edible or faux spring flowers


For the cake

  1. Lightly brush inside of each flower pot with oil (being careful not to get on outside). Line bottom with parchment paper round (slightly larger than circumference). Brush parchment with a bit more oil, then lightly dust with cocoa (tapping excess out).

  2. Preheat oven to 350°F. Prepare chocolate cake mix (or your favourite chocolate cake recipe) according to directions.

  3. Fill each pot ⅔ full, wipe any drips from outside, then place on parchment-lined baking sheet. Optional- wrap bottoms tightly with aluminum foil to prevent leaking (I did this as a precaution but had no problems).

  4. Bake for 40-45 minutes, or until toothpick inserted into center comes out clean. (Baking time will vary with dimension of pots and cake ingredients). Allow cakes to completely cool on wire rack.

For the chocolate frosting

  1. Place chocolate in medium mixing bowl and set aside.

  2. Add cream, honey and salt to a small saucepan over medium heat. Whisk and bring just to a boil. Remove from heat and pour over chocolate, whisking continually to combine.

  3. Whisk in butter, one cube at a time until smooth and incorporated. Cool slightly, stir, then place in fridge.

  4. Once completely cooled, beat mixture with hand mixer for about 30 seconds to fluff up. Gradually beat in confectioner's sugar until smooth.

To assemble pots

  1. Using knife or back of spoon, evenly spread frosting over top of each cake (there will be extra). Sprinkle with chocolate wafer crumbs.

  2. Top each pot with fresh fruit and mint. Be creative with your decorating. I added faux daffodils for an Easter look. You could also use edible flowers, such as pansies, cornflowers, daisies, marigolds or others.

Recipe Notes

  • Chocolate crumbs can be made by crushing wafers or cookies in bag with rolling pin or running them through the food processor.
  • For dietary restrictions, modify ingredients as necessary. I used this gluten-free chocolate cake mix. You can also substitute the chocolate frosting with your own dairy-free version.