Six Layer Chocolate Cake Recipe

This six layer chocolate cake may have six layers, as implied by the name, but the old fashioned taste is down to Earth.

My great-grandma, a true Southern woman, used to make this cake for my mom. Every time we make this cake, mom tells me stories about my great-grandma.

There are a very low number of ingredients for this classic chocolate cake and it is so delicious, neighbors and family will think you spent all afternoon in the kitchen. But only you will know just how easy it is to make this cake recipe. 

Ingredients:

Cake:

• 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:

1) Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round cake pans.

2) 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.

3) 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.

4) 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.

5) 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.

Spread the frosting over your cake, cut out a piece, and then enjoy this six layer chocolate cake. Who knows just maybe this cake will become a family favorite for you as well.

Hey, mom, want to make a six layer chocolate cake?

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