Seven Layer Cake
Seven Layer Cake is a medium Jewish recipe that serves 12. 547 calories per serving. Recipe by Catie Jacobs on YouTube.
Prep: 44 min | Cook: 20 min | Total: 1 hr 19 min
Cost: $9.37 total, $0.78 per serving
Ingredients
- 6 oz Unsalted Butter (softened, cut into cubes)
- 1 cup Granulated Sugar (regular white sugar)
- 4 large Eggs (room temperature)
- 2 tsp Vanilla Extract (pure vanilla)
- 0.25 tsp Salt (kosher or table salt)
- 1.5 cup All-Purpose Flour (sifted)
- 2 cup Heavy Whipping Cream (chilled)
- 0.75 cup Powdered Sugar (sifted)
- 0.25 cup Cocoa Powder (unsweetened)
- 7 oz Dark Chocolate (70% cacao, chopped)
- 2 tbsp Coconut Oil (melted)
Instructions
Whisk Eggs
Place the 4 eggs in a large mixing bowl and whisk until the mixture turns pale and is filled with air bubbles.
Time: PT2M
Cream Butter and Sugar
Add the softened 6 oz butter and 1 cup granulated sugar to the bowl and beat on medium speed until the mixture is light, fluffy, and pale.
Time: PT5M
Incorporate Eggs and Vanilla
Gradually add the whisked eggs and 2 tsp vanilla extract to the butter‑sugar mixture, beating just until combined.
Time: PT2M
Add Flour and Salt
Sift 1.5 cups all‑purpose flour with 0.25 tsp salt, then fold it into the batter until just incorporated, forming a smooth batter.
Time: PT3M
Bake the Sponge Layers
Divide the batter evenly between two quarter‑sheet pans lined with parchment. Bake in a pre‑heated oven at 350°F for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT15M
Temperature: 350°F
Cool the Cakes
Remove the pans from the oven, let the cakes sit for 5 minutes, then transfer the layers to a cooling rack and allow them to cool completely.
Time: PT30M
Prepare Chocolate Whipped‑Cream Frosting
In a clean bowl, combine 2 cups heavy whipping cream, 0.75 cup powdered sugar, and 0.25 cup cocoa powder. Whip on high speed until stiff peaks form.
Time: PT5M
Trim and Slice Layers
Using a ruler or cake leveler, trim the tops of each baked sheet to create a flat surface. Then cut each sheet into six even strips (or seven if you prefer) to obtain the final layers.
Time: PT5M
Make Chocolate Glaze
Combine 7 oz chopped dark chocolate with 2 tbsp coconut oil in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring between bursts, until fully melted and smooth.
Time: PT5M
Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount (about one‑fifth of the frosting) evenly. Stack the remaining layers, spreading frosting between each. Use any leftover frosting to apply a thin crumb coat around the entire cake. Finally, pour the chocolate glaze over the top, allowing it to drip down the sides, and spread gently for an even finish.
Time: PT15M
Nutrition Facts
- Calories
- 547
- Protein
- 6 g
- Carbohydrates
- 60 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Coconut sugar
- Instead of Eggs: Egg replacer (for vegans)
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Salt: Sea salt
- Instead of All-Purpose Flour: Cake flour
- Instead of Heavy Whipping Cream: Half-and-half (will be less stable)
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Cocoa Powder: Dutch‑process cocoa
- Instead of Dark Chocolate: Semi‑sweet chocolate
- Instead of Coconut Oil: Vegetable oil, Butter
Equipment Needed
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Quarter Sheet Pans (2)
- Oven
- Cooling Rack
- Rubber Spatula
- Ruler or Cake Leveler (optional)
- Knife or Cake Slicer
- Microwave‑Safe Bowl
- Offset Spatula (optional)
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Whisk eggs until pale and airy
- Cream butter and sugar to a light, fluffy texture
- Bake the sponge layers just until a toothpick comes out clean
- Cool the cakes completely before frosting
- Whip cream to stiff peaks for the frosting
- Melt dark chocolate with coconut oil to a smooth glaze
- Apply crumb coat before the final chocolate glaze
Chef Tips from the Video
- Sift the flour and cocoa powder to avoid lumps.
- Line the sheet pans with parchment paper for easy release.
- Use a ruler or cake leveler for uniformly thick layers.
- If the glaze becomes too thick, stir in a teaspoon of warm coconut oil.
- For extra shine, brush the glaze with a thin layer of melted butter after it sets.
Troubleshooting
Cake layers are dense or sink in the middle.
Make sure the butter and sugar are fully creamed and the eggs are whisked until very airy. Do not over‑mix after adding flour.
Frosting is too soft and won’t hold peaks.
Chill the mixing bowl and beaters for at least 10 minutes, and ensure the heavy cream is very cold. Add a little more powdered sugar if needed.
Chocolate glaze hardens too quickly and cracks.
Warm the glaze gently over low heat or in short microwave bursts before pouring. Work quickly and spread with a spatula.
Cake cracks when cutting layers.
Allow the cakes to cool completely and use a serrated knife with a gentle sawing motion. Trim the tops first to create a flat surface.
Storage
Refrigerator: Cover tightly with plastic wrap; lasts up to 3 days.
Freezer: Wrap each layer in foil and place in a freezer‑safe bag; up to 1 month.
Room temperature: Do not leave out longer than 2 hours; chocolate glaze can soften.
Make-Ahead Tips
- Bake the sponge layers up to 2 days ahead and store them wrapped in the refrigerator.
- Whipped‑cream frosting can be made 24 hours ahead; keep chilled and give a quick re‑whip before using.
- Chocolate glaze can be prepared ahead; gently re‑heat in the microwave before pouring.
Frequently Asked Questions
What is the cultural significance and history of the Seven Layer Cake in Jewish cuisine?
The Seven Layer Cake, also known as a "Dobos‑style" cake in some Jewish communities, originated from Hungarian bakeries that immigrants brought to Detroit. It became a staple at celebrations, symbolizing abundance with its multiple layers of light sponge and rich chocolate frosting.
What are the traditional regional variations of Seven Layer Cake in Jewish cuisine across the United States?
In the Midwest, especially Detroit, the cake uses a chocolate‑whipped‑cream frosting and a dark chocolate glaze. In New York Jewish bakeries, the layers are often filled with apricot jam or vanilla buttercream, and the glaze may be a simple sugar glaze instead of chocolate.
How is Seven Layer Cake traditionally served in Jewish celebrations in Detroit?
It is typically presented as a centerpiece at bar and bat mitzvahs, weddings, and holiday gatherings. The cake is sliced into thin wedges so each guest receives a piece of every layer, showcasing the cake’s texture and flavor.
What occasions or celebrations is Seven Layer Cake traditionally associated with in Jewish culture?
The cake is popular at life‑cycle events such as bar/bat mitzvahs, weddings, birthdays, and holiday meals like Passover seders where a sweet, celebratory dessert is welcomed.
What makes Seven Layer Cake special or unique in Jewish cuisine?
Its combination of a light, airy sponge, a chocolate‑infused whipped‑cream frosting, and a glossy dark chocolate glaze creates a rich yet delicate dessert that reflects the blend of Eastern European Jewish baking traditions with American Midwestern influences.
What are the most common mistakes to avoid when making Seven Layer Cake at home?
Common errors include over‑mixing the batter, which makes the cake dense; under‑creaming the butter and sugar, leading to a flat sponge; and letting the glaze set before it can spread evenly. Follow the timing and temperature cues carefully.
Why does this Seven Layer Cake recipe use whipped‑cream frosting instead of traditional buttercream?
Whipped‑cream frosting keeps the cake light and airy, complementing the delicate sponge layers. Buttercream would add extra richness and could weigh the cake down, changing the intended texture.
Can I make Seven Layer Cake ahead of time and how should I store it?
Yes. Bake and cool the sponge layers up to two days ahead, storing them wrapped in plastic. Whipped‑cream frosting can be made a day ahead and kept refrigerated. Assemble the cake no more than a few hours before serving, then keep it chilled.
What texture and appearance should I look for when making the chocolate glaze for Seven Layer Cake?
The glaze should be glossy, smooth, and pourable—thick enough to coat the top but thin enough to flow down the sides without clumping. It should set within a few minutes, forming a shiny, crack‑free finish.
How do I know when the sponge layers are done baking for the Seven Layer Cake?
The edges will pull away slightly from the pan, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. The tops should be lightly golden.
What does the YouTube channel Catie Jacobs specialize in?
The YouTube channel Catie Jacobs focuses on approachable home‑cooking tutorials, often highlighting classic comfort foods, family‑style recipes, and step‑by‑step guides for bakers of all skill levels.
How does the YouTube channel Catie Jacobs' approach to Jewish baking differ from other cooking channels?
Catie Jacobs emphasizes clear, concise instructions with visual cues, uses everyday kitchen tools, and often shares personal anecdotes about cultural traditions, making Jewish baking feel accessible and relatable compared to more technical or gourmet‑focused channels.
Last updated: August 24, 2026
