The Vicar of Dibley Puddle Chaos Cake is a whimsical and indulgent bake inspired by the iconic scene from the British sitcom where Geraldine Granger, the beloved vicar, hilariously falls into a muddy puddle. This rich chocolate cake, decorated with “mud,” “grass,” and a fondant Geraldine, is as fun to make as it is to eat. Perfect for themed parties, fans of the show, or anyone who loves a creative chocolate cake, this recipe combines rich flavors with a playful design.
Why You’ll Love This Recipe
- A rich, moist chocolate sponge layered with chocolate buttercream.
- Playful decoration that recreates the chaos of the famous Vicar of Dibley puddle scene.
- Perfect centerpiece cake for parties, celebrations, or fan-themed events.
- A fun project for both beginner and experienced bakers.
- Combines baking and cake decorating into one unique and memorable creation.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the sponge cakes
300 g unsalted butter, room temperature
300 g light brown sugar
300 g eggs (around 5 large eggs)
250 g self-raising flour
50 g cocoa powder
For the buttercream
200 g unsalted butter, room temperature
400 g icing (confectioners) sugar
2 tablespoons melted chocolate
For decoration
150 g melted chocolate
Green food colouring (oil based)
White or pink fondant icing (or sugar paste)
Black fondant icing (or sugar paste)
Black food paint or edible ink pen
Directions
- Bake the sponges
- Preheat the oven to 180°C (350°F) or 160°C fan. Grease and line two 6-inch round cake tins.
- Cream together the butter and sugar until fluffy.
- Add eggs one at a time, mixing until incorporated.
- Sift in the flour and cocoa powder, mixing until just combined.
- Divide the mixture evenly between tins, tap to release air bubbles, and bake for 35–40 minutes.
- Cakes are done when a skewer comes out with dry crumbs and the surface bounces back. Cool in tins for 10 minutes, then transfer to a wire rack.
- Make the fondant figure
- Shape white fondant into a small ball for the head.
- Form shoulders and body with black fondant, pressing the head gently into place.
- Add hair, then paint or draw a face using edible ink. Set aside.
- Prepare the buttercream
- Beat butter with half the icing sugar until light. Add remaining sugar with a splash of milk and beat until fluffy.
- Mix in melted chocolate until smooth.
- Separate one-third of the buttercream and color it green for “grass.”
- Assemble the cake
- Place the first sponge on a cake board and spread a generous layer of chocolate buttercream.
- Pipe a border of buttercream around the edge and pour most of the melted chocolate inside, letting it drip slightly over the edges.
- Cut a shallow ditch into the second sponge, then place it on top of the base layer.
- Cover with more buttercream to resemble mud. Pipe green buttercream “grass” on top.
- Fill the ditch with melted chocolate to create the puddle.
- Coat the fondant Geraldine with leftover melted chocolate and place her in the puddle.
Servings and timing
This recipe makes 10–12 slices.
- Prep time: 30 minutes
- Bake time: 35–40 minutes
- Decorating time: 30–40 minutes
- Total time: About 1 hour 40 minutes
Variations
- Use different food coloring to create seasonal themes (e.g., orange for autumn, red/green for Christmas).
- Replace the fondant figure with edible toppers or plastic cake toppers for a simpler version.
- Make it a layered drip cake by doubling the buttercream and chocolate drizzle.
- Add a splash of coffee to the chocolate sponge for deeper flavor.
- Swap chocolate buttercream for vanilla or cream cheese frosting for contrast.
Storage/Reheating
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate if the weather is warm, but bring to room temperature before serving.
- The undecorated sponges can be frozen (wrapped tightly in cling film and foil) for up to 2 months. Thaw completely before decorating.
- Avoid freezing the fully decorated cake, as the fondant figure and buttercream may lose their texture.
FAQs
Can I make the cake sponges in advance?
Yes, the sponges can be baked a day or two ahead and stored wrapped in cling film until ready to decorate.
What size cake tins should I use?
Two 6-inch round tins are recommended for this recipe.
Can I use store-bought fondant decorations instead of making Geraldine?
Absolutely, you can use premade decorations if you prefer to save time.
How do I know when the cakes are baked?
Insert a skewer into the center—if it comes out with dry crumbs and the cake springs back, it’s ready.
Can I use a different buttercream flavor?
Yes, vanilla, chocolate orange, or even coffee buttercream would work well.
Do I need to use oil-based food coloring?
Yes, oil-based coloring works best with buttercream and prevents it from splitting.
Can I make this cake gluten-free?
Yes, substitute self-raising gluten-free flour in equal amounts.
Can I double this recipe for a larger cake?
Yes, you can double the recipe and use larger cake tins, adjusting baking times accordingly.
How do I stop the melted chocolate from setting too quickly?
Work quickly and use slightly cooled but still pourable melted chocolate when decorating.
Can children help decorate this cake?
Definitely—it’s a fun and creative bake, though an adult should handle the melted chocolate.
Conclusion
The Vicar of Dibley Puddle Chaos Cake is more than just dessert—it’s a playful tribute to one of television’s most beloved moments. With rich chocolate sponge, creamy buttercream, and a whimsical puddle scene, this cake is sure to bring laughter and joy to any gathering. Whether you’re a fan of the show or simply love creative cakes, this bake is a delicious centerpiece worth making.
Print
The Vicar of Dibley Puddle Chaos Cake
- Total Time: 1 hr 40 mins
- Yield: 10–12 slices
- Diet: Vegetarian
Description
The Vicar of Dibley Puddle Chaos Cake is a rich and whimsical chocolate cake inspired by the beloved British sitcom. Featuring moist chocolate sponge layers, decadent chocolate buttercream, and playful decorations that recreate the iconic puddle scene, this cake is a show-stopping centerpiece. Perfect for themed parties, celebrations, or fans of the series, this recipe combines delicious flavor with creative cake design for a memorable baking project.
Ingredients
300 g unsalted butter, room temperature
300 g light brown sugar
300 g eggs (around 5 large eggs)
250 g self-raising flour
50 g cocoa powder
200 g unsalted butter, room temperature
400 g icing (confectioners) sugar
2 tablespoons melted chocolate
150 g melted chocolate (for decoration)
Green food colouring (oil-based)
White or pink fondant icing (or sugar paste)
Black fondant icing (or sugar paste)
Black food paint or edible ink pen
Instructions
- Bake the sponges: Preheat oven to 180°C (350°F) or 160°C fan. Grease and line two 6-inch round cake tins. Cream butter and sugar, add eggs one at a time, then fold in sifted flour and cocoa powder. Divide between tins and bake for 35–40 minutes until cooked through. Cool before decorating.
- Make the fondant figure: Shape white fondant into a head, black fondant into body and shoulders. Attach and add hair, painting details with edible ink. Set aside.
- Prepare the buttercream: Beat butter with half the icing sugar, then add the rest with a splash of milk. Mix until fluffy, then stir in melted chocolate. Color one-third green for grass.
- Assemble the cake: Place first sponge on a cake board and spread with chocolate buttercream. Pipe a border and pour in melted chocolate, letting it drip slightly. Carve a shallow ditch in the second sponge and place on top. Cover with buttercream for mud, pipe green buttercream grass, and fill the ditch with melted chocolate. Coat the fondant figure in chocolate and place it in the puddle.
Notes
- For a deeper flavor, add a splash of coffee to the sponge batter.
- Fondant decorations can be swapped for edible toppers to save time.
- The sponges can be baked in advance and frozen.
- Work quickly with melted chocolate to prevent it from setting too fast.
- Children can help decorate under supervision.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
