Potted Cactus Cakes


Bake cake batter in ice cream cones then decorate with icing to "plant" a garden of edible cacti. This kid-friendly dessert is perfect for parties!

Prep Time:
40 mins
Bake Time:
15 mins
Cool Time:
30 mins
Total Time:
1 hrs 25 mins


Chocolate Cupcakes:

  • 24 flat-bottom ice cream cones

  • 1 cup all-purpose flour

  • 6 tablespoon unsweetened cocoa powder

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 6 tablespoon butter, softened

  • 1 cup granulated sugar

  • 2 eggs, room temperature

  • 1 teaspoon vanilla

  • ¾ cup milk

Vanilla Buttercream:

  • ½ cup butter, softened

  • 2 teaspoon vanilla

  • Pinch of salt

  • 4 - 4 ½ cup powdered sugar

  • ¼ cup milk

  • Green food coloring

  • White jimmy sprinkles

  • Candy flowers (optional)


Chocolate Cupcakes:

  1. Preheat oven to 350°F. Line twenty four 2 1/2-inch muffin cups with paper bake cups, set aside.

  2. Using a serrated knife, carefully cut the bottom third off the ice cream cups. Place cone tops in prepared muffin cups. Place cup bottoms in a small resealable plastic bag and crush.

  3. In a medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt.

  4. In a large bowl beat butter for 30 seconds. Gradually add sugar and beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined.

  5. Carefully scoop chocolate batter into cone tops, filling 2/3 full. Bake 15 to 17 minutes or until toothpick inserted near the centers comes out clean. Cool completely in pan on wire rack.

Vanilla Buttercream:

  1. Meanwhile, in a medium bowl beat butter, vanilla, and salt with an electric mixer until fluffy. Gradually add powdered sugar alternately with milk, beating well after each addition. Tint with green food coloring.

  2. Transfer crushed cone bottoms to a small plate. Spread a very thin layer of frosting on the top of a cupcake cone. Remove paper bake cups. Press cupcake cone into crushed cones.

  3. Transfer remaining frosting to a piping bag fitted with a large open star tip and pipe cacti on top of each cone. Top with candy flowers, if desired.

    cactus cakes in ice cream cones recipe
    Matthew Clark

Cake mix substiution

Use 3 cups prepared chocolate cake batter in place of homemade batter.

Nutrition Facts (per serving)

224 Calories
8g Fat
38g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 224
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 34mg 11%
Sodium 133mg 6%
Total Carbohydrate 38g 14%
Total Sugars 29g
Protein 2g
Calcium 26.2mg 2%
Iron 0.6mg 3%
Potassium 62.8mg 1%
Folate, total 12.7mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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