Introduction

French Silk Pie Cake is a rich, decadent chocolate dessert that combines the moistness of a chocolate cake with the silky smoothness of a classic French silk pie frosting. This indulgent treat is perfect for chocolate lovers looking for a show-stopping dessert.

A two-layer dark chocolate cake sits on a white cake stand with a wooden base, placed on a white marbled surface. The bottom and top layers are thick, rich, and very dark brown with a moist texture. Between the two layers is a piped line of light brown chocolate frosting, matching the numerous swirls of the same frosting neatly arranged on top of the cake. To the side on the white marbled surface lies a large block of dark chocolate with small chocolate shavings scattered around it, next to a soft, wrinkled gray cloth. The background is dark and blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder (sifted)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk (room temperature)
1 cup hot water
2 large eggs
2 tsp vanilla extract
3/4 cup unsalted butter (softened, but still cool)
1 cup caster sugar (superfine sugar, granulated is okay, not powdered)
1 1/2 tsp vanilla extract
3 oz unsweetened Baker’s chocolate (melted and cooled completely)
3 large whole eggs (pasteurized, cold)
Chocolate flakes or sprinkles for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch round baking pans and dust them with cocoa powder. Line the bottoms with parchment paper to prevent sticking.
Step 2: In a stand mixer bowl fitted with the paddle attachment, combine all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix briefly to combine.
Step 3: In a separate medium bowl, whisk together the wet ingredients: vegetable oil, buttermilk, eggs, vanilla extract, and hot water (pour the hot water slowly to avoid cooking the eggs).
Step 4: Gradually add the wet ingredients to the dry ingredients and mix on medium speed for 2 to 3 minutes. The batter will be thin, which is normal.
Step 5: Divide the batter evenly between the prepared pans. Using a kitchen scale can help ensure they’re equal. Bake for about 45 minutes, or until a toothpick inserted near the center comes out mostly clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 7: For the frosting, use a stand mixer fitted with the paddle attachment to beat the softened, cool butter and caster sugar until pale and fluffy, about 3 minutes. A chilled bowl can help achieve better texture.
Step 8: Add the melted and cooled unsweetened chocolate along with 1 1/2 teaspoons vanilla extract. Continue to whip until well combined, scraping the bowl as needed.
Step 9: Switch to the whisk attachment and add the cold pasteurized eggs one at a time, whipping for 5 minutes after each addition. Scrape the bowl before adding the next egg for even mixing. Note: This step is crucial for the frosting’s silky texture.
Step 10: The frosting will be fairly runny at this point. Place the entire bowl with the whisk attachment in the refrigerator for 30 minutes, removing every 10 minutes to whip the frosting again. This helps it thicken and develop the right consistency.
Step 11: To assemble, place one cake layer on a cake board or plate. Using a piping bag fitted with a French star tip, pipe dollops of frosting on top. Place the second cake layer on top and repeat the process. Finish by sprinkling chocolate flakes or sprinkles over the top for a beautiful finish.

Tips & Variations

Use pasteurized eggs for the frosting to ensure safety since they are used raw.
Chilling the frosting between whips is essential for the right texture — don’t skip this step.
For a different flavor twist, add a teaspoon of instant espresso powder to the cake batter to enhance the chocolate flavor.
If you don’t have a stand mixer, a hand mixer or whisk and some elbow grease will work, but beating the frosting eggs for the full 5 minutes each is important.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A slice of rich chocolate cake with two thick, dark brown layers of moist cake separated by a light brown creamy frosting layer in the middle. The bottom and side edges have a decorative border made of the same light brown frosting, piped in a star shape. The cake is on a clean white plate with a silver fork resting beside it, and small dark chocolate crumbs are scattered on the plate. The background features a white marbled texture and some chocolate pieces in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of caster sugar for the frosting?

Yes, regular granulated sugar will work fine if you don’t have caster sugar. It may take a bit longer to dissolve and incorporate fully, but the texture and taste will still be delicious.

Why is the frosting runny after mixing but thickens after chilling?

The frosting includes raw eggs and melted chocolate, which creates a silky but runny texture at first. Chilling it in the fridge and whipping intermittently allows it to firm up and develop the classic French silk pie texture.

French Silk Pie Cake Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

This French Silk Pie Cake combines the rich, fudgy texture of a cocoa chocolate cake with a luxurious, creamy French silk frosting made from melted chocolate, butter, sugar, and eggs. Moist and decadent, it’s layered and topped with chocolate flakes for an elegant finish.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-American

Ingredients

Scale

Chocolate Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder (sifted)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk (room temperature)
1 cup hot water
2 large eggs
2 tsp vanilla extract

French Silk Frosting

3/4 cup unsalted butter (softened, but still cool)
1 cup caster sugar (superfine sugar, granulated okay, not powdered)
1 1/2 tsp vanilla extract
3 oz unsweetened Baker’s chocolate (melted and cooled completely)
3 large whole eggs (pasteurized) (cold)
Chocolate flakes or sprinkles (for decoration)

Instructions

Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round baking pans and dust them with cocoa powder to prevent sticking. Line the bottoms with parchment paper for easy release.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine all dry ingredients: flour, granulated sugar, sifted Dutch-processed cocoa powder, baking soda, baking powder, and salt. Stir gently to blend.
Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract. Slowly pour in the hot water while whisking continuously to avoid cooking the eggs.
Combine Batter: Pour the wet ingredients into the dry ingredients bowl. Mix on medium speed for 2 to 3 minutes until the batter is smooth and thin.
Bake Cake Layers: Evenly divide the batter between the prepared pans. Using a kitchen scale ensures equal portions. Bake for about 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool Cake: Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
Make Frosting – Cream Butter and Sugar: Using a stand mixer with a paddle attachment, beat the softened butter and caster sugar in a chilled bowl for about 3 minutes until pale and fluffy. Scrape down the bowl as needed.
Add Chocolate and Vanilla: Mix in the cooled melted unsweetened chocolate and vanilla extract, whipping until well combined. Scrape bowl as needed.
Add Eggs to Frosting: Change to the whisk attachment. Add the cold pasteurized whole eggs one at a time, whipping for 5 minutes after each addition. Scrape the bowl before adding each egg to ensure thorough mixing.
Chill Frosting: The frosting will be runny at this stage. Place the mixing bowl with the whisk attachment into the refrigerator. Chill for 30 minutes, removing every 10 minutes to whip again to keep the texture smooth and airy.
Assemble Cake: Place one cake layer on a cake board or plate. Using a French star piping tip, pipe dollops of the chilled frosting onto the cake layer. Repeat with the second layer. Finish by sprinkling chocolate flakes or sprinkles over the top for a decorative touch.

Notes

Use pasteurized eggs to ensure safety since the frosting contains raw eggs.
Chilling the frosting between whippings helps achieve the classic silky texture of French silk.
For even layers, use a kitchen scale to divide batter precisely.
Allow cakes to cool completely before frosting to prevent melting.
Use a chilled bowl when creaming butter and sugar to maintain frosting texture.
This cake is rich and best served at room temperature.

Keywords: French Silk Pie Cake, chocolate cake, French silk frosting, chocolate dessert, layered cake, rich chocolate cake, buttercream frosting