School Cone Cake


So I started school in Germany back in the days. And you may not know it, but it is super common to have a school cone on the first day. However, I didn’t. Because we had moved from Uruguay recently and were not familiar with the traditions for your first school day. At least I had a proper rectangle school bag, it was purple and I was so proud! Every summer break I would scrub it and make it shine. I used it for many years. But to get back, I didn’t have the famous school cone, which contains sweets and materials for your first day of school. So I had to make sure when it was my niece’s turn for her first day of school, that we would have a cake look like a school cone. She of course had a proper school cone. The below cake pictures the one I made for her. It is slightly different, but I decided to show the pictures to make you realize how versatile the chocolate cake actually is. And also how easy and simple. I swear, this cake is so easy to make, it really comes together quickly. The recipe below gives you an idea of how to fill it with a cream and cherry pie filling. I hope you will enjoy!

Even though I don’t know anyone who is starting school, I decided to bake this cake again for you. You mix all the ingredients for the chocolate cake, bake it and then you are going to fill it with a mascarpone and heavy-cream filling. If you dare, you can make little dollops using a piping bag, but you may as well simply create a pattern with the back of a spoon. As you can see on the picture above, there are many ways how to decorate this cake, just make sure it has something the child likes. The recipe calls for a cherry-pie filling, but for my niece I simply used jam and covered it in ganache.

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School Cone Cake

Serves: One large school cone
Prep Time: 30min Cooking Time: 40min Total Time: 1hr 10min

This school cone cake contains a very simple chocolate cake, a heavy cream and mascarpone filling and cherry-pie filling. So good!


  • Chocolate Cake
  • 450 grams of all-purpose flour
  • 300 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 60 grams of unsweetened cocoa powder
  • 1 1/2 teaspoons of baking soda
  • 1 1/2 teaspoons of baking powder
  • A good pinch of salt
  • 190 grams of neutral oil
  • 375 grams of milk
  • 3 eggs

  • Filling
  • 200 grams of cream cheese
  • 200 grams of mascarpone
  • 100 grams of heavy cream
  • 30 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 200 grams of cherry-pie filling
  • For decoration letters or other animals, etc. the child enjoys (here in Germany we have many options from the brands Dr. Oetker or Ruf), I also had some fresh cherries



For the chocolate cake line a baking sheet with parchment paper. Preheat the oven to 180 degrees Celsius.


Weigh all ingredients into a large bowl and mix for 1-2 minutes. Then spread evenly on the prepared baking sheet and bake between 30-40min. Let cool.


I used a toothpick to draw the school cone. You will want to make two cones out of the cake and they face each other upside down. You will want to draw a long triangle, the top looks like a trapeze, try to imagine that the cone is fastened with a bow at the top. Once you are happy with your toothpick drawing, you can cut out the first cone with a knife. I simply placed the first cone on top to cut out the second. Of course you are also free to make a pre-cut cone from paper so that you are sure it looks right. I was too impatient for that. Make sure you have two identical cones at the end from the cake. The leftovers can be used for cake pops, etc.


For the filling mix cream cheese, mascarpone, heavy cream, sugar, and vanilla extract in a bowl and mix until stiff (takes a few minutes). Transfer to a piping bag with a large and round tip (I didn't use any tip). Make small dollops all around the rim of the first cone, make a few also in the center. Fill the middle with cherry-pie filling. Place the second cone on top and again pipe on the filling fully. Decorate as desired, I used additional pie filling, some chocolate letters and fresh cherries. I served with additional pie filling.


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