Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
A new online course
Starting January 22nd
Register »
Contact Us
Cook It Kosher

Mount Sinai Cake

Mount Sinai Cake


I’m excited about this cake because it came out exactly the way I visualized it. (No, it doesn’t always!) It’s also an easy cake to decorate, so even if you’re a complete novice with no prior experience, you should be able to pull this one off.

We’re about to celebrate the holiday of Shavuot, which marks the giving of the Torah over 3,000 years ago. After G‑d chose Mount Sinai to be the place He would give the Torah, the small, brown, dry mountain burst into bloom, growing flowers and lush greenery.

So today I present you . . . Mount Sinai cake!

I’m giving you recipes for the cake and frosting (below), but if baking’s not your thing, don’t let that put you off. I’m not really a fan of cake mixes and bought frosting, but because this is more of a “concept cake,” I think we can make an exception this time. Or if you have a favorite cake recipe, feel free to use that instead. Really, any cake and any frosting will work for this one.

To get the mountain shape, you’ll need either the Wilton Wonder Cake Mold, or you can use a stainless steel mixing bowl. If you’re using a mixing bowl, I recommend a smallish one, and try to use a shallow wider bowl rather than a narrow deeper bowl. It will bake more evenly that way. Make the cake batter and pour it into the pan. Make sure the pan is well greased so the cake will come out easily. I like to use the baking sprays that have flour in them; then the cake slips right out. Bake the cake until a toothpick comes out dry. Let it cool before turning it out of the pan.

Note: I heard from some of you last year that you had trouble baking this cake without the Wonder Mold pan. Baking it in a bowl successfully seems to depend on the size and shape of the bowl, so here is a way to make the mountain shape using a regular round cake pan:

  1. Bake three round cakes. (I used 6″ pans, which gave me a taller, steeper mountain. For a rounder, hillier look, like the original cake, use a wider pan.)
  2. Let the cakes cool, and cut off the tops of 2 of the cakes.
  3. Spread icing on the top of the first cake, then place the second cake on top.
  4. Spread icing on top of the second cake, and place the third cake (the one whose top you didn’t cut off) on top.
  5. Place the stacked cakes in the freezer for an hour or so.
  6. Remove from the freezer and use a long, sharp knife to angle the sides into a mountain shape. (note: picture is an "in-progress" picture, you want the sides to be smoother than that before covering with the frosting.)
  7. Then continue with the decorating directions.

To decorate, you’ll need the cake, frosting and candies. I used chocolate lentils (a.k.a. smarties, M&Ms, candy-coated chocolate), and I specifically chose a type that comes in two sizes.

Stick the cake in the freezer for a couple of hours—this will make it easier to decorate. Sift the icing ingredients together, add the water and mix with a spoon in one direction until icing is smooth.

Take the cake out of the freezer and put it on a piece of wax paper (this will make the clean-up easier). Pour the icing over the top and let it drip down the sides.

You can help it along with a knife or a spatula. Don’t worry if it’s not too perfect, because you’ll be covering it anyway. Let the excess icing drip onto the wax paper.

Stick the cake back in the freezer for about half an hour (or in the fridge for a couple of hours), and then change the wax paper so you’re working on a clean surface.

Now it’s time to start decorating.

First form a couple of flowers. I used the smaller candies for flowers. One candy for the center, six for the petals. Don’t worry if you have a hard time placing them evenly—it’s about the overall effect, not absolute perfection.

After you’ve made a couple of flowers, start filling in the spaces with the larger green candies. Continue making flowers and filling the space with green candies until the cake is fully covered. You can use some of the smaller green candies to fill in gaps, like I did.

Very important: Keep your fingers clean. If you get some frosting on your fingers, wipe it off before continuing. You don’t want chocolate frosting all over your candies—it will look like a muddy mess.

Try to be as light-fingered as possible. You don’t want to push against the frosting too firmly. And if it starts to feel melty, you can stick it back in the freezer for half an hour and then keep going. It all depends on how quickly you work.

And that’s all there is to it! You just created a beautiful Mount Sinai cake with no special equipment or cake-decorating skills. You could also give this job to your kids—keep them busy for a while and get them excited about the holiday. Win-win.

If you’d like to add an extra touch, you can print out a picture of the two tablets, tape them to a toothpick and stick it in the top of the cake.

These are the recipes I used, but again, you can use any cake and any frosting. Doesn’t even need to be chocolate. Whatever you prefer.

Cake Ingredients:

  • ¾ cup oil
  • 1⅛ cups sugar
  • 2 eggs
  • ½ cup cocoa
  • 1⅓ cups flour
  • 1 tsp. coffee dissolved in ¾ cups hot water
  • 1 tsp. vanilla extract
  • ½ tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Cake Directions:

  1. Cream oil, sugar, eggs and vanilla.
  2. Add the rest of the ingredients and mix until there are no lumps.
  3. Pour into greased Wilton Wonder Cake Mold pan and bake at 325° F until a toothpick comes out clean, approximately 45–50 minutes.

Frosting Ingredients:

  • 2½ cups confectioner’s sugar
  • 1 cup cocoa
  • ¼ tsp. salt
  • 6–7 tbsp. hot water

Frosting Directions:

  1. Sift cocoa powder and confectioner’s sugar into a bowl. Add salt. Whisk with a fork to combine.
  2. Add the hot water 2 tablespoons at a time, mixing with a spoon in one direction until frosting is smooth.

What’s on your Shavuot menu?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
Join the Discussion
Sort By:
1000 characters remaining
Betty Johnson Hermitage September 30, 2016

Like the way it was done Reply

Miriam Szokovski June 10, 2016

healthy snacks for children Certainly!

You can try this one.

And keep this one in mind for Sukkot, which is in a few months. Reply

Grandmother Pa June 9, 2016

Do you have any interest in providing nutritious snacks for children Reply

Anonymous May 18, 2015

Thanks! Thank you for the new method of regular round cake pans Miriam!
I love this idea and cannot get over how stunning and simple to make this cake is!
Gut Yom Tov! Reply

charlot brown May 17, 2015

Mount Sinai Cake...this is delightful ..this is delightful...I like this sculptured mountain...and all its blossoms. Even, it looks like a nearly indestructible Project . I wondered if it could have a little pebbly path up the side..a bit winding, maybe....for moshe to climb. Thanks for sharing . Reply

Miriam Insfran Asuncion/Paraguay May 16, 2015

Nice! Reply

Riva Cohen May 13, 2015

Real Nachas Miriam. Will try it with my grand kids.
Looking forward to more recipes.

Continued Hatzlachah raba in all areas.

Mrs. Riva Cohen Reply

Miriam Szokovski May 13, 2015

New method! Some of you struggled to bake the cake without the special cake pan last year, so I've added a new method that you can use with a regular round cake pan. Enjoy! Reply

Casper Netherlands May 13, 2015

Goody Yam , yam, yam! Reply

Anonymous May 12, 2015

Shkoach!!!! Gorgeous!!
So original and pretty!!
Absolutely love this!! Reply

Maxine Hopping denver May 12, 2015

The cake looks very yummy.Thanks for sharing. Reply

Shoshi Queens, NY June 1, 2014

allow lots of time to bake I just made it - bake time was 2 hours 15 minutes to get it baked through.

To check the done-ness: use a strand of raw spaghetti. Reply

Esther Brooklyn May 29, 2014

can I substitute the cake recipe? oops, I missed that part about using any cake recipe! Reply

Esther Brooklyn May 29, 2014

can I substitute the cake recipe? I have a son who is allergic to eggs, can I use a different chocolate cake recipe? I have an egg free vinegar n baking soda one.

or is there something about this recipe that makes it ideal for such a shape?

This looks so fun! We can't wait to make it.

Thank you!! Reply

Avrohom Brooklyn May 28, 2014

Two luchot Make a squre for Two luchot Out of gram crackers, paste it with honey and paste it on the top of the mound. Reply

Naomi Belize via May 28, 2014

B E A U T I F U L What an inspired idea. I am so trying this! thanks for sharing. Reply

Fruma Delray Beach, FL May 28, 2014

A toothpick? It doesn't look to me as if a toothpick would reach the center of this cake mound. I'd suggest using a paper straw or even a (washed and dried) straw from a broom to check for doneness. Not plastic--that might melt! Reply

Anonymous Israel May 28, 2014

Har Sinai Cake A little two luchot would be cute on top. Reply

Lyone May 27, 2014

so cool This cake's decorations are so much fun! Reply

Susan California May 26, 2014

Fun Idea I love this cake idea----wish I had children to do it with. Keep publishing great craft and food ideas like this, please. Reply

Cook It Kosher features recipes from food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
Recent Posts
Blog Archive
Related Topics