Sweet Surrender Matterhorn Cake – Chocolate Layer Cake

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. #matterhorncake #chocolatelayercake www.savoryexperiments.com


 

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.

The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting. #matterhorncake #chocolatelayercake www.savoryexperiments.com

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.

The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting. #matterhorncake #chocolatelayercake www.savoryexperiments.com

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. 

The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting. #matterhorncake #chocolatelayercake www.savoryexperiments.com

I have also updated the frosting since originally posting to a cream cheese buttercream. I still use a clear vanilla extract.

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.

The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting. #matterhorncake #chocolatelayercake www.savoryexperiments.com

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.

The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting. #matterhorncake #chocolatelayercake www.savoryexperiments.com

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!

vanilla cupcake with white frosting and sprinkles

Small Batch Vanilla Cupcakes

4.86 from 49 votes
Small Batch Vanilla Cupcakes are unbelievably easy to make and the perfect portion for when you want a sweet treat but don’t need the full dozen. 
See The Recipe!
Small Batch Chocolate Cupcakes are the perfect easy homemade chocolate cupcakes for when you just NEED a cupcake but not an entire batch! Makes just 6 cupcakes! #smallbatchcupcakes #homemadechocolatecupcakes www.savoryexperiments.com

Small Batch Chocolate Cupcakes

4.62 from 18 votes
Made using a few baking hacks, these Small Batch Chocolate Cupcakes are the perfect easy chocolate cupcakes for when you just NEED a cupcake but not an entire batch!
See The Recipe!

Tools for making the Matterhorn Cake:

Stand Mixer– I lived for a long time without one. My life was changed when I finally bit the bullet and bought one. Just do it and thank yourself later. 

Spatulas– have a lot on hand, thank me later! 

Cake Pans– Just go ahead and buy three. It is so much easier than trying to cook the same cake three times. 

The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting. #matterhorncake #chocolatelayercake www.savoryexperiments.com
Slice of three layer chocolate cake on a white plate with fork

Matterhorn Cake – Chocolate Layer Cake

4.41 from 30 votes
The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting. 
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 40 minutes
Servings: 12

Ingredients

Cake:

Frosting:

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.

Nutrition

Calories: 794 kcal, Carbohydrates: 133 g, Protein: 8 g, Fat: 29 g, Saturated Fat: 18 g, Cholesterol: 109 mg, Sodium: 1028 mg, Potassium: 486 mg, Fiber: 4 g, Sugar: 113 g, Vitamin A: 890 IU, Calcium: 184 mg, Iron: 2.2 mg
Author: Jessica Formicola
Calories: 794
Course: Dessert
Cuisine: American
Keyword: chocolate layer cake, matterhorn cake
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. Hi Jessica , The Episode for this cake was on today and this time i video taped it and then made it. The cake is fudgy and dense so thats the kind of cake i made. You also take it out of the oven before its fully baked so its fudgy and gooey. As to the frosting.the frosting is made with butter and whipping cream including the cream cheesE. I used much less powered sugar. The frosting was light and airy and spread like butter but adhered to the cake beautifully. It was not overly sweet and tasted fantastic. I used high END-CHOCOLATEwith 60 percent coco for the shavings. Its so good and i now have this recipe down. Delish and not fulling either.

    1. Thanks for those notes! I’ll go back and revisit this recipe on the next rainy day. I’m so glad you enjoyed it!

  2. 4 stars
    I made this CopYcat cake after i saw the show “the best thing i ever ate”because it looked so good. I missed some of the ingredients on the show so i followed this. This cake was good but The ingedients compared to the show were not all the same Starting with thE frosting. This cake for me was too sweet. I cant find the video and there is no recipe in line but yours for this cake. I will have to wait till the episode comes on again.

    1. Hi there, Dee. Thanks for letting us know! If you read our little blurb up top, we have never had the recipe either, but decided to try something similar after seeing the show. It is a very sweet cake. We did our best with what we had to work with!

      1. Hi Kate- it started as a copy cat recipe and then we had a former employee chime in and provide me with what she claims in the real recipe. I’ve never been in there, but she seemed like she knew what she was talking about. So the short story is… I’m not sure and it has evolved! LOL. But the cake it good!

  3. Does the frosting have buttermilk or 2%milk? I’m confused because the directions say one thing but the ingredients say another.

  4. I just saw this cake on Best Thing I Ever Ate. It’s suppose to have cream cheese in the frosting according to Giada.

    1. It also said whipping cream but no almond extract on the show. Has anyone tried it with the cream cheese, whipping cream instead of the milk and without the almond extract? If so, which is closest to the original?

    2. Hi Janet!
      I’ve never actually had the cake and did the same thing you presumably just did (Google it) to find this recipe that I adapted for the home baker. I’m sure you can make a cream cheese frosting instead of a buttercream. I looked it up days after watching the program, so I don’t recall the exact ingredients they discuss. What I can say, is that this is one decadent and delicious cake, Sweet Surrender or not. LOL. Have you had the real deal? It is on my bucket list for the next visit to California!
      Jessica

  5. I’m from Bakersfield and love Sweet Surrender and seriously miss it now that I live in Utah. I can’t wait to try your recipe. The Matterhorn is pretty fantastic but if you make a trip for cake be sure to try their Pink Champagne. Oh. My. Goodness. Actually, everything they make is amazing.

    1. Hi Leanna! Did you ever make the cake? I’m curious how close it comes to the original from Sweet Surrender! Im dying to have the Matterhorn cake again!

  6. Looks amazing! Giada said she doesn’t normally like buttercream frosting, but the Matterhorn’s had cream cheese in it.

  7. oh my oh MY!!! Now i am seriously craving this! What a perfect recipe for a day like this =0)