Decadent and Delicious See’s Candies-Inspired Bordeaux Cake

If you’ve ever indulged in a box of See’s Candies, you likely know the magic of their iconic Bordeaux chocolate. Rich, creamy, and perfectly balanced with notes of brown sugar and butter, it’s no wonder this confection is a fan favorite. Now imagine transforming that same indulgent flavor into a show-stopping Bordeaux Cake. It’s the ultimate dessert for chocolate lovers and home bakers looking to impress.

See’s Candies-Inspired Bordeaux Cake

A See’s Candies-inspired Bordeaux Cake isn’t just a dessert; it’s an experience. Combining the velvety richness of the Bordeaux filling with a moist, rich cake base, this dessert delivers the best of both worlds. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving something sweet, my new Bordeaux Cake recipe offers a delicious flavor profile that’s guaranteed to delight.

For home bakers, it’s the perfect opportunity to elevate your baking game. The cake brings together indulgent ingredients like brown sugar, butter, and chocolate to replicate the signature Bordeaux flavor in every bite. And let’s be honest, who wouldn’t want to turn their favorite candy into a cake?

What Makes Bordeaux Flavor So Unique?

The Bordeaux candy’s defining characteristic is its creamy filling, which balances buttery sweetness with a touch of saltiness. It’s this combination of flavors that sets it apart from other chocolates. In cake form, the Bordeaux flavor truly shines, with layers of brown sugar buttercream complementing the rich chocolatey cake base.

How to Make a Bordeaux Cake

Creating this decadent dessert only requires two elements: the cake and the buttercream. For the cake, we’re using my moist and rich dark chocolate cake recipe. It’s my go-to for anything chocolate and sure to be your favorite too.

For the buttercream, we’re simplifying my Swiss Meringue Brown Sugar Buttercream and combining the brown sugar with heavy cream before adding it to a traditional buttercream. Adding salt is important here because it will balance the sweetness. If you prefer a less sweet buttercream, head over to THIS blog post and grab the Swiss Meringue Buttercream version.

Tips for Perfecting Your Bordeaux Cake

1. Focus on Quality Ingredients: For me, the most important high-quality ingredient is the cocoa powder. I use Extra Brute Cacao Barry cocoa powder in all of my cakes. The flavor is truly the best and this higher fat cocoa lends itself to a very moist cake!
2. Nail the Frosting: A brown sugar buttercream really replicates the creamy Bordeaux filling. As mentioned above, you can use the version below or my Swiss Meringue Buttercream version that can be found with my Cookie Cake.
3. Add a Decorative Touch: Sprinkle the cake with chocolate jimmies to replicate the look of the iconic See’s Candies Bordeaux.

FAQs

Dive into the world of See’s Bordeaux and bring its signature flavors to life in your kitchen. Your family, friends, and taste buds will thank

See’s Candies-Inspired Bordeaux Cake

5 from 2 votes

Dark chocolate cake layers with brown sugar buttercream and chocolate sprinkles.

Print Recipe Pin Recipe

Ingredients

 

US CustomaryMetric

 

FOR THE CAKE

• 2 cups (220 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) good quality dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, at room temperature
• 1/2 cup (109 g) vegetable oil
• 3 eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 1/2 cup (110 g) brown sugar, packed
• 2 cups (452 g) unsalted butter slightly chilled
• 5 cups (625 g) powdered sugar sifted
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Garnish

• 1 cup chocolate jimmies, (sprinkles)

Instructions

 

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper and spray the pans again. Set aside. 
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Evenly distribute the batter into the prepared pans (about 16 ounces of batter in each pan) and bake for 23 to 27 minutes.
• Cool in the pans for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the heavy whipping cream for about 30 to 45 seconds.
• Add the brown sugar to the heavy whipping cream and stir until smooth and the sugar dissolves into the liquid. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter on it's own for about 2 to 3 minutes.
• With the mixer on low speed, add the powdered sugar, followed by the brown sugar mixture, vanilla and salt.
• Turn the mixer to medium-high speed and beat the buttercream for an additional 3 to 5 minutes.

ASSEMBLY

• Place the first cake layer, top-side up, in the center of the cake board. Using an offset palette knife, spread about 1 cup frosting evenly across the cake layer.
• Place the second cake layer on top of the frosting and evenly spread another cup of buttercream over the cake layer.
• Place the third cake layer, top-side down, on top of the frosting. 
• Apply a thin layer of buttercream over the entire cake. Freeze the cake for about 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream and then cover the sides and top with chocolate jimmies.

Course: Dessert

Cuisine: Cake

Keyword: Bordeaux Cake, brown sugar buttercream, chocolate, Chocolate Cake