Eugenie’s much talked-about chocolate wedding cake finally revealed

Princess Eugenie and Jack Brooksbank chose a stunning five-tier cake for their wedding reception – made of chocolate.

The couple wed in a lavish ceremony at St George’s Chapel in Windsor Castle today.

This was followed by a champagne reception hosted by the Queen.

The stunning creation was decorated with autumnal leaves and the bride and groom’s initials.

A seasonal choice, the red velvet and chocolate cake was "inspired by the rich colours of autumn," Buckingham Palace said.


The couple cut the cake during their afternoon reception at Windsor Castle.

The cake was placed on a gold stand and displayed in the impressive St George’s Hall in the castle.

It was decorated with lots of seasonal leaves and ivy to reflect their home, Ivy Cottage, at Kensington Palace.

It was made by London-based cake designer Sophie Cabot.

The couple met Ms Cabot through the The Duke of York’s initiative, [email protected] for entrepreneurs, after she supplied hand-made bespoke biscuits.



It contains up to 400 eggs, at least 53 packs of unsalted butter, 15 kilograms of organic self raising flour, and 20 kilos of sugar.

The cake has three tiers of red velvet and two of chocolate sponge cake covered with butter cream and white icing.

Speaking about meeting Eugenie, 28, and Jack, 32, for the first time during the summer, Ms Cabot said: "The couple were very relaxed, very comfortable. I got the feeling the cake was something they were very excited about."

She added that her cake is "special and unique".


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"I am incredibly excited to be given this wonderful opportunity to create such a special and unique cake.

"It has been lovely working with Princess Eugenie and Jack and I really hope they enjoy the cake on the day."

There will be an evening reception tonight and another festival-themed party on Saturday.

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