Photo: Six-Layer Chocolate Cake Recipe
Ingredients
eCake:
- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour, sifted
- 1 cup milk
- 1 teaspoon vanilla extract
Frosting:
- 1 cup sugar
- 1/3 cup cocoa powder
- 1/2 cup butter
- 2/3 cup half-and-half
- 2 tablespoon corn syrup
- 1/8 teaspoon salt
- 1 (16-ounce) box confectioners' sugar, sifted, plus 1 cup
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) round cake pans.
Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated. To bake 6 layers of cake 3 at a time, divide the batter in 1/2, then divide each 1/2 among the 3 pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.
Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick. Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 53 reviews
By AngieCool
on February 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good flavor but all in all ... EPIC FAIL! Even after reading all of the reviews, being very careful -- it didn't work and because I made a double batch of frosting ... I have way too much. The frosting weighs down the cake and mine, unlike many reviews, is not thick and runs too much. I made 3 layers instead of 6 -- didn't over cook it and still the cakes crumble -- but not really dry.
I will throw away my copy of this recipe and continue searching.
By debbie mabe
Columbia,Missouri
on March 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My Father's family, Kendricks were from Morven Georgia. Close to Albany Ga. where Paula is from. For many years for my Dad's birthday, my Grandmother Kendrick made this multilayer yellow cake with this fudgy sugar icing. It was the bomb I'll never forget it. I found this recipe for six layer chocoate cake and made it this past christmas 2011. I never mentioned to anyone why. My sister while eating a piece said Debbie this cake tastes like the one Gramma used to make for Dad's birthday,, it made me feel good and it brought up some good memories. So delicious its hard to stop at one piece. Tell Paula, She knocks it out of the park.
By Shartil
on August 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This cake is delicious, the icing is too. As others have stated I stopped at 5 layers because I didn't have enough icing for six, I noticed the picture only has 5. Now that I have experienced how quickly the icing sets up..I think I will know what to do the next time I bake it. Next time I'm going to try four layers. I also mixed the icing in a glass bowl..when it started setting up quicker than I needed I just put it in the microwave a few seconds and warmed it back up a little so I could finish spreading it. I didn't add anything to the cake or icing recipe. I think my inexperience was my only problem. I will definitely try it again. Thanks!
Read all 53 reviews