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Whomping Willow Cake | Red Cabbage Chocolate Cake Recipe | My Harry Potter Kitchen II (Recipe #19)

Hello Witches, Wizards - and Muggles!


Welcome to My Harry Potter Kitchen! This is the YouTube series where I'm reading the illustrated edition Harry Potter books and creating recipes for every item of food and drink that we find. Last week's Harry Potter recipe was for Homemade Bacon!


If you're a Potterhead that loves all things Wizarding World and you want to see more Harry Potter recipes from My Harry Potter Kitchen then be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you can an alert every Magic Monday when there is a brand new recipe!


This week we're we're whipping up a magical (and unconventional) cake recipe!

Let's jump back in to Chapter Four - 'At Flourish and Blotts' to see which magical treat is up next:

"I was lookin' fer Flesh-Eatin' Slug Repellant," growled Hagrid. "They're ruinin' the school cabbages"

We could have gone healthy for this one - but I'd much rather tuck in to another Harry Potter Cake recipe!

Red Cabbage? At first I was stumped for what to do with red cabbage - a coleslaw or salad didn't sound too magical so instead I decided to do something a little unconventional with it - incorporate red cabbage in a cake!


Red Cabbage will give your cake a unique earthy flavour and provide additional moisture during baking. It works really well with chocolate so I've created this easy red cabbage chocolate cake which we're taking to the next level with a Whomping Willow modelling chocolate cake decoration to transform our masterpiece into the Hogwarts School Grounds!

Have you ever made a red cabbage cake before?

If you'd like to know how to make red cabbage chocolate cake at home and how to use modelling chocolate to decorate cakes - follow the step by step instructions below!


Red Cabbage Chocolate Cake Recipe Ingredients

(serves 20-24)


For the red cabbage chocolate sponge recipe

  • 350g butter

  • 350g light soft brown sugar

  • 6 eggs

  • 350g self-raising flour

  • 1 tsp vanilla extract

  • 1/4 tsp ground mixed spice

  • 30g cocoa powder

  • 30ml boiling water


For the buttercream icing

  • 300g butter

  • 600g icing sugar

  • 1 tsp vanilla extract

  • 1 tbsp milk

  • green food colouring gel


For the decorations

  • 250g modelling chocolate

  • food-safe wire

  • 100g white fondant icing

  • green, purple, black food colouring gel

  • silver lustre dust

  • a few tbsp mixing alcohol (or lemon juice)

Whomping Willow Cake Method:

  1. To begin you want to prepare your red cabbage chocolate cake mix by creaming together your butter and sugar until light and fluffy. Scrape down the sides and continue whisking on a low speed while you add in your eggs one at a time. (Wizard Tip! Add in a tablespoon of flour if the mixture begins to curdle otherwise you won't get a good rise)

  2. Add in the rest of your flour along with the mixed spice and vanilla. Finely grate the red cabbage and add into the cake batter. Mix the cocoa powder with boiling water in a separate bowl unless it forms a paste. Then add into the cake mix and beat until well combined.

  3. Line and grease your 6" cake tins and add in an even amount of your cake mix (you should get 4 layers from this mix). Bake in the oven at 180c (or 350F) for 15-20 minutes until a skewer comes out clean. Remove from the tins and allow to cool.

  4. While the cake is cooling you can create your easy buttercream icing recipe by whisking your butter until smooth. Add in your icing sugar a bit at a time and continue whisking until light and fluffy. Pour in your vanilla extract and milk and then give it a final whisk through before colouring with green food gel.

  5. Use a serrated knife to level off your sponge cakes and then place the first down on your cake board. Add an even layer of buttercream icing on top and then sandwich your next cake layer on top.

  6. Repeat until all your cakes are stacked and then coat the entire cake with a thin layer of buttercream. Place in the fridge to set for an hour before applying a second, thicker layer of icing.

  7. To make your modelling chocolate cake decorations, knead the modelling paste in your hand until easy to mould (Wizard Tip! The heat from your hands is enough to do this). Begin by mould the base of the trunk onto your board and then insert support wires into the middle. Build up the trunk with more paste and then gently twist the tree. Allow to set.

  8. While the trunk is setting you can create fondant cabbages by marbling white and purple or white and green fondant. Pull off balls for the centre and then roll out the remainder. Cut out small circles and then wrap these around the ball centres. Allow to dry

  9. For the tree trunks you want to create knots in the support wire and then cover with paste. Pierce entry holes into the trunk and then insert the branches before smoothing with fondant tools. Leave to firm up

  10. For added detail make paints with food colouring and mixing alcohol. Add highlights and lowlights to the cabbages and work the black food paint into the grooves of the tree.

  11. To assemble the cake place your remaining buttercream into a piping back with a grass tip and pipe around the cake. Place your whomping willow cake topper into the centre and the fondant cabbages all around.

And viola! That's how you can use vegetables in cake to get an incredible flavour and texture! What do you think of our Whomping Willow cake topper? If you're planning on recreating this one make sure you send in your pictures on Instagram using the hashtag #MyHarryPotterKitchen and follow @BradBakes - don't forget to tag me too!


I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!

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