White Godiva Martini Cake

Recipe Rating:
 39 Ratings
Serves: 10-12
Prep Time:
Cook Time:
Cooking Method: Bake


1 c white sugar
1 c brown sugar, firmly packed
1 c unsalted butter, softened
4 eggs
3-5 oz red food coloring, as desired
2 tsp vanilla extract
1/2 c buttermilk
1 c sour cream
2 1/2 c flour
1/2 c cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 pkg 8 oz. cream cheese, softened
2 c confectioners sugar
1/2 stick unsalted butter, softened
4 Tbsp white godiva liquer
1 tsp vanilla extract
1 Tbsp heavy cream
4 stick unsalted butter, softened
6 c confectioners sugar
2-4 Tbsp heavy cream
6 Tbsp white godiva liquer
2 tsp vanilla extract

The Cook

N A Recipe
Well Seasoned
NY, NY (pop. 8.2M)
Member Since Aug 2011
N's notes for this recipe:
This was originally made as cupcakes for a Cupcake Wars contest in the Hudson Valley but people were asking to make this into a cake so it evolved. Enjoy!
Make it Your Way...

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Kitchen Crew
This cake is as good as it sounds - Delightful flavor and to-die-for icing!


Preheat oven to 350 degrees F.
Cream sugar and butter, beat until light and fluffy
Add eggs one at a time and mix well after each addition.
Add food coloring, sour cream, buttermilk and vanilla and mix well.
Sift together flour, salt, baking soda, baking powder and cocoa. Add flour mixture alittle at a time. DO NOT over mix, it will ruin the texture of the cake.
Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 - 30 minutes or until toothpick comes out alittle crumbly. Remove from heat and cool completely before frosting.

NOTE: All ovens are different these time is approximate. Always a good idea to calibrate your ovens to make sure it is truly the temperature you want it to be.
For Filling:
Cream together the cream cheese and butter.
Add the confectioners sugar and vanilla extract until full incorporated.
Add White Godiva Liquer and heavy cream to the cream cheese mixture and whip until fluffy
For Frosting:
Cream butter (yes 4 sticks of butter) and vanilla together. Add the confectioners sugar until fully incorporated.

Note: Buttercream is 2 sticks of butter to 3 cups of confectioners sugar. This is a double batch so that you are able to decorate your cake when you are done icing it.
Alternate adding White Godiva Liquer and heavy cream until desired icing consistency.

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user Debbie Pike djpparker - Feb 21, 2012
Thank you so much for posting this cake recipe. Can't wait to make it.
user Debbie Pike djpparker - Feb 21, 2012
I was scrolling down the recipe information and accidently clicked on a rating for this cake. I have not made this cake yet and will post my actual rating when I do. Sorry about that.
user Pam Stutsman pls57 - Feb 21, 2012
Thank you for reposting this recipe. I'm really looking forward to making it for our family dinner. Have a great day :)
user Mel Totenbier foodgirly - Feb 21, 2012
Thank you for taking the high road!! My hat's off to you. Can't wait to make this, sounds fantastic.
user Patricia Naveira Singerar - Feb 21, 2012
Tracy, you ROCK~. BTW, I made another batch, cooked the cake in a sheet cake pan, cubed it, let it dry a bit (for a day, so the custard wouldn't kill it) and made a bread pudding out of it. OMG - lets just say - my son had a red tongue for three days. We dug into that thing like a warm southern pie. Best cake EVER!!!!!! Did I say Ever....EVER!!

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