Golf Tournament Cake: Year 2


I believe that I’m now the annual Golf Tournament cake baker! Two years makes this annual, right? Now that it’s a thing, it’s forcing me to be creative. Last year’s cake looked like this, so obviously I needed to do something different this year. 

It’s a company tournament so I went with pretty safe flavours (chocolate cake with vanilla buttercream icing) but I was pretty happy with how it all turned out! Everyone seems to enjoy this chocolate recipe, so I think it’s a winner! 




  • 145 g dark chocolate
  • 260 g unsalted butter
  • 24 g (¼ cup) cocoa
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 315 g (2.75 cups) cake flour
  • 4 eggs
  • 200 g (1 cup) granulated sugar
  • 220 g (1 cup) brown sugar
  • 1.5 tsp. vanilla
  • 475 mL (2 cups) sour cream


  1. Preheat oven to 350 F. Grease and line 3 x 8″ cake pans. 
  2. Melt the chocolate and butter in a bain marie until smooth. 
  3. Sift together the cocoa, baking soda, baking powder, salt, and flour. Set aside. 
  4. In a mixer, beat together the eggs, sugars, and vanilla until fluffy. 
  5. Mix the melted chocolate into the sugar mixture at low speed. 
  6. Alternating adding in the flour and sour cream in three batches, starting and finishing with flour. Don’t overmix. 
  7. Spread the batter into the three pans. (I weigh them to ensure even layers).
  8. Bake until a toothpick comes out clean (25 – 40 minutes). Don’t open the oven door before 20 minutes. 

I used a pretty basic buttercream, and then put white chocolate into a golf ball mold. The flag was made with fondant and a pocky stick. 

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