This 18-Layer Chocolate Cake Has A Rich Southern History

Ingredients

• 2 cups Granulated Sugar (white, fine granules)
• 1.75 cups Unsweetened Cocoa Powder (high‑quality Dutch‑process)
• 2 cups Soft White Winter Wheat Flour (White Lily or Martha White; if unavailable, use cake flour double‑sifted)
• 1.5 teaspoons Baking Soda (baking soda, aluminum‑free)
• 1 teaspoon Baking Powder (double‑acting)
• 1 teaspoon Salt (kosher or table salt)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Buttermilk (room temperature)
• 4 Large Eggs (room temperature)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 1 cup Unsalted Butter (for frosting) (softened)
• 0.75 cup Unsweetened Cocoa Powder (for frosting) (high‑quality)
• 4 cups Powdered Sugar (sifted)
• 2 tablespoons Heavy Cream (room temperature)
• 1 pinch Salt (for frosting)

Instructions

1. Gather Ingredients

   Measure all ingredients and set them within easy reach. Bring butter, eggs, and buttermilk to room temperature.

   Time: PT10M

2. Sift Dry Ingredients

   In a large bowl, sift the soft white winter wheat flour and cocoa powder together twice to incorporate air and remove lumps.

   Time: PT5M

3. Cream Butter and Sugar

   Using the stand mixer on medium speed, cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 8‑10 minutes.

   Time: PT10M

4. Add Eggs and Vanilla

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

   Time: PT5M

5. Combine Wet and Dry

   With the mixer on low, add the sifted dry mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated.

   Time: PT10M

6. Prepare Disposable Pans

   Line each disposable aluminum pan with a piece of parchment paper cut to fit, then spray the parchment and the pan interior twice with non‑stick cooking spray.

   Time: PT10M

7. Portion Batter

   Evenly divide the batter among nine prepared pans for the first batch (about 1/3 cup per pan). Smooth the tops with a spatula.

   Time: PT5M

8. Bake First Batch

   Place the pans on a middle oven rack and bake at 350°F for 8 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT8M

   Temperature: 350°F

9. Cool First Batch

   Remove the pans, let the cakes sit for 2 minutes, then lift them out using the parchment and transfer to a cooling rack. Cool completely, about 20 minutes.

   Time: PT20M

10. Bake Remaining Layers

    Repeat steps 7‑9 with the remaining nine pans. Total bake time for the second batch is another 8 minutes, plus cooling.

    Time: PT33M

    Temperature: 350°F

11. Make Chocolate Buttercream

    In a clean bowl, beat the butter for the frosting until creamy. Add cocoa powder, powdered sugar, a pinch of salt, and heavy cream. Beat on high until light and fluffy, about 5‑7 minutes.

    Time: PT15M

12. Assemble the Cake

    Place one cooled layer on a serving platter. Spread a thin “crumb coat” of frosting over the top. Continue stacking layers, spreading a thin layer of frosting between each. Once all 18 layers are stacked, apply a final smooth coat of frosting. Chill the assembled cake for 15 minutes, then add a decorative final layer of frosting or drizzle as desired.

    Time: PT30M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g