12, No 6, No, 5 Layer Cake

SLCIt was not a joyous week. Work was beyond difficult. I can only hope next week is better. Thankfully, Friday ended on an upbeat note. My Faithful Assistant’s asthma has been a little out of control but after a month on a different inhaler, he is much better. And my College Boy is home for Spring Break. What better way to celebrate the weekend than with a nice cake.

I saw a video for a southern gem; an 18 layer cake. Well that clearly wasn’t going to happen. I decided that I would make as many layers as I could using one batch of batter and my two round cake pans. Let me tell you, this wasn’t as easy as I thought it would be. The basic method for making a multi-layer cake is baking a bunch of thin layers. But there is a HUGE difference between making a regular thickness cake layer and a thin one. Please pay attention to what I tell you and you will meet with at least 6 Layer Cake success.

6 Layer Cake
Batter for a yellow cake made with your favorite mix – in my case that was Immaculate
Parchment paper
Round cake pans
12 oz chocolate chips
2 cups heavy cream

You will make the frosting first and then bake the cake.

  1. Heat the cream in the microwave for four minutes. Don’t allow to boil.
  2. Pour hot cream over the chocolate chips. Let sit for a couple minutes and then stir until combined. Chill for two hours and then whip. If it isn’t whipping fast enough, add a splash of cream. When it’s whipped, refrigerate it.
  3. Prepare the cake batter according to the instructions.
  4. Using your cake pan, trace six circles and cut them out.
  5. Pour 1/2 cup of batter in a round cake pan sprayed with cooking spray AND lined with a circle of parchment paper. This is key. Don’t skip this step or you will have serious issues getting the super-thin layer of cake out of the pan.
  6. Bake for 5-7 minutes until done but not browned.
  7. Remove from the pan and allow to cool and move on to the rest of the layers. With the average sized cake pan and box mix, you should be able to get 6 layers.
  8. When all the layers have been baked and cooled, place one on your cake plate, cover it with frosting, and so on until you have all the layers on the cake. Frost the top and sides.

I am often disappointed with cakes. They never have the right frosting to cake ratio. Or the cake is dry and the frosting tastes like sweetened lard. This cake solves that problem. The cake layers are balanced perfectly with basically chocolate whipped cream. Like many of my desserts, it isn’t too sweet.

Of course, this method can be used for any type of cake you like. I was thinking it would be nice as a Carrot Cake or a Red Velvet Cake. I was also wondering how it would work to make different colored layers for say, your favorite college basketball team during March Madness.

I hope my baking adventure inspires you to try something new this weekend.


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