Southern Little Layer Cake (10 Layers)
Southern Little Layer Cake (10 Layers) is a medium Southern United States recipe that serves 16. 350 calories per serving. Recipe by Divas Can Cook on YouTube.
Prep: 45 min | Cook: 45 min | Total: 1 hr 45 min
Cost: $17.00 total, $1.06 per serving
Ingredients
- 2 cups Granulated Sugar (for cake batter)
- 1 cup Unsalted Butter (softened, cut into cubes)
- 0.5 cup Butter‑Flavored Shortening (e.g., Crisco, adds extra tenderness)
- 6 large Eggs (added one at a time)
- 2 teaspoons Vanilla Extract (pure vanilla, optional almond extract omitted)
- 3 cups All‑Purpose Flour (sifted)
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 2 cups Whole Milk (room temperature)
- 0.75 cup Unsalted Butter (for frosting) (melted in saucepan)
- 1 cup Granulated Sugar (for frosting) (white sugar; brown sugar optional)
- 0.5 cup Brown Sugar (optional, can replace half of white sugar)
- 0.5 cup Evaporated Milk (adds richness to frosting)
- 0.75 cup Unsweetened Cocoa Powder (sifted to avoid lumps)
- 1 tablespoon Vanilla Extract (for frosting)
- 0.25 teaspoon Salt (for frosting)
Instructions
Cream Sugar, Butter, and Shortening
In the stand mixer bowl, combine 2 cups granulated sugar, 1 cup softened butter, and ½ cup butter‑flavored shortening. Mix on medium speed until the mixture is light, fluffy, and creamy.
Time: PT5M
Incorporate Eggs
Add the 6 large eggs one at a time, mixing on low speed after each addition until fully incorporated. If you’re impatient, you may add two at a time, but be sure to mix well.
Time: PT5M
Add Vanilla Extract
Pour in 2 teaspoons pure vanilla extract and mix briefly until just combined.
Time: PT1M
Prepare Dry Ingredients
In a separate bowl, whisk together 3 cups all‑purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt until evenly distributed.
Time: PT3M
Combine Wet and Dry Ingredients
With the mixer on low, add the dry mixture to the wet mixture in three additions, alternating with 2 cups whole milk. Begin and end with the dry ingredients. Mix just until no streaks remain; the batter will look slightly lumpy, which is fine.
Time: PT7M
Prep the Disposable Pans
Grease each 1‑cup disposable pan with a thin layer of Crisco, dust lightly with flour, and place a small parchment circle at the bottom.
Time: PT10M
Portion Batter
Using a 1‑cup measuring cup, fill each prepared pan with batter, smoothing the top with a spatula.
Time: PT5M
Bake the Layers
Place the pans on a baking sheet and bake in a pre‑heated oven at 350°F for 10‑12 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT12M
Temperature: 350°F
Cool the Cakes
Allow each layer to sit in its pan for 2 minutes, then turn out onto a cooling rack to cool completely.
Time: PT15M
Make the Chocolate Fudge Frosting
In a deep skillet, melt ¾ cup butter over medium heat. Stir in 1 cup white sugar and ½ cup brown sugar until the mixture resembles a thick applesauce. Add ½ cup evaporated milk and whisk. Sprinkle in ¾ cup sifted cocoa powder, whisking to combine. Continue cooking, stirring constantly, until the mixture reaches the soft‑ball stage (around 234°F).
Time: PT15M
Finish the Frosting
Remove the pan from heat, stir in 1 tablespoon vanilla extract and ¼ teaspoon salt. Keep the frosting warm on low heat.
Time: PT2M
Assemble the Cake
Place the first cake layer on a serving plate, pour a generous amount of warm frosting over it, and spread lightly. Stack the next layer and repeat until all 16 layers are stacked. Allow the assembled cake to set for 5 minutes.
Time: PT10M
Final Frosting Drizzle
Prepare a second batch of frosting (same method) or keep the first batch warm. Pour the warm frosting over the top of the cake, letting it cascade down the sides.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Wheat, Soy (if using soy‑based shortening)
Ingredient Substitutions
- Instead of Granulated Sugar: Coconut sugar, Powdered sugar (for reduced sweetness)
- Instead of Unsalted Butter: Margarine, Vegetable oil (for moisture)
- Instead of Butter‑Flavored Shortening: Additional butter, Vegetable shortening
- Instead of Eggs: Egg replacer, Applesauce (1/4 cup per egg)
- Instead of Vanilla Extract: Almond extract (1/4 tsp)
- Instead of All‑Purpose Flour: Cake flour (for lighter crumb)
- Instead of Baking Powder: Cream of tartar + baking soda
- Instead of Salt: Kosher salt (same amount)
- Instead of Whole Milk: Buttermilk, 2% milk
- Instead of Unsalted Butter (for frosting): Margarine
- Instead of Granulated Sugar (for frosting): Brown sugar (same amount)
- Instead of Brown Sugar: All white sugar
- Instead of Evaporated Milk: Heavy cream (reduce by 1/4 cup)
- Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa (same amount)
- Instead of Vanilla Extract (for frosting): Almond extract (1 tsp)
- Instead of Salt (for frosting): Sea salt
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Disposable 1‑cup Cake Pans
- Parchment Paper
- Saucepan (deep skillet)
- Cooling Rack
- Offset Spatula (optional)
- Sharp Knife
Critical Steps — Do Not Skip
- Creaming butter, shortening, and sugar until light and fluffy
- Adding eggs one at a time and scraping the bowl sides
- Alternating dry ingredients with milk to avoid over‑mixing
- Baking each thin layer just until set (10‑12 min at 350°F)
- Cooking frosting to the soft‑ball stage (≈234°F) for proper texture
- Pouring warm frosting between layers for the self‑frosting effect
Chef Tips from the Video
- Use disposable 1‑cup pans to avoid the hassle of cutting a large cake into thin layers.
- Keep the frosting on low heat; a warm pour creates the signature drippy look.
- A candy thermometer is the most reliable way to hit the soft‑ball stage for the frosting.
Troubleshooting
Cake layers stick to the disposable pans.
Make sure to butter, flour, and line each pan with parchment. Let the layers cool 2 minutes before turning out.
Frosting is grainy or has lumps.
Sift the cocoa powder before adding, and whisk continuously while cooking. If lumps persist, blend with an immersion blender.
Layers are dry or crumbly.
Do not over‑mix the batter and bake only until a toothpick comes out clean. Slight under‑baking keeps the crumb moist.
Storage
Refrigerator: Store covered in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Not recommended beyond 2 hours due to butter‑rich frosting.
Make-Ahead Tips
- Bake all cake layers up to 2 days ahead; store each layer wrapped in plastic.
- Frosting can be made a day ahead and reheated gently on low heat before assembling.
- Assemble the cake the day of serving for the best texture.
Frequently Asked Questions
What is the cultural significance and history of the Southern Little Layer Cake in Southern United States cuisine?
The Southern Little Layer Cake is a traditional home‑style cake that dates back to the early 20th century when resourceful bakers used disposable cake cups to create elegant, multi‑layer desserts without a large pan. It reflects Southern hospitality, where rich butter‑based cakes and indulgent chocolate‑fudge frostings are served at holidays and family gatherings.
What are the traditional regional variations of Southern Little Layer Cake in the Southern United States?
In the Deep South, some cooks replace the vanilla cake with a simple yellow or buttermilk cake, while others add a hint of almond extract. The frosting may be made with sweetened condensed milk instead of evaporated milk, giving a smoother texture. In coastal areas, a splash of orange zest is sometimes added to the batter for a citrus note.
How is the Southern Little Layer Cake traditionally served in Southern culture?
Traditionally the cake is presented on a simple white platter, allowing the visible layers and glossy chocolate drizzle to be the star. It is often sliced into thin wedges and served with a glass of cold milk or sweet tea at holiday meals, birthday parties, and church potlucks.
What occasions or celebrations is the Southern Little Layer Cake traditionally associated with in Southern culture?
The cake is a favorite for birthdays, Christmas, Easter, and church socials. Its rich flavor and impressive layered appearance make it a go‑to dessert for any special occasion where a crowd‑pleasing, make‑ahead cake is needed.
What makes the Southern Little Layer Cake special or unique in Southern cuisine?
Its unique feature is the ultra‑thin, buttery cake layers that are self‑frosted by a warm, hot‑chocolate‑fudge glaze. The technique creates a glossy, drippy finish while keeping each layer moist, a hallmark of Southern indulgent desserts.
What are the most common mistakes to avoid when making Southern Little Layer Cake at home?
Common errors include over‑mixing the batter (which makes the cake tough), under‑greasing the disposable pans (causing layers to stick), and not cooking the frosting to the soft‑ball stage (resulting in a runny glaze). Follow the critical steps and use a candy thermometer for best results.
Why does this Southern Little Layer Cake recipe use butter‑flavored shortening in the batter instead of only butter?
The shortening adds extra tenderness and helps the thin layers stay soft, while butter provides flavor. The combination yields a cake that is both buttery and light enough to stack without cracking.
Can I make the Southern Little Layer Cake ahead of time and how should I store it?
Yes. Bake and cool all layers up to two days ahead, then wrap each layer in plastic wrap. Store the frosting in an airtight container in the refrigerator and gently reheat before assembling. Assemble the cake no more than a few hours before serving for optimal texture.
What texture and appearance should I look for when the frosting reaches the soft‑ball stage for the Southern Little Layer Cake?
The frosting should be glossy, thick enough to coat a spoon, and when a small amount is dropped into cold water it should form a soft, pliable ball that flattens slowly. It will look like a thick chocolate syrup ready to drizzle.
How do I know when the thin cake layers are done baking for the Southern Little Layer Cake?
The edges should be lightly golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs. The tops will be set but not browned; over‑baking makes the layers dry and difficult to stack.
What does the YouTube channel Divas Can Cook specialize in?
Divas Can Cook focuses on approachable, home‑cooked comfort food with a Southern flair, offering step‑by‑step video tutorials that emphasize practical tips, ingredient swaps, and making classic dishes accessible for everyday cooks.
How does the YouTube channel Divas Can Cook's approach to Southern cooking differ from other Southern cooking channels?
Divas Can Cook blends traditional Southern recipes with modern convenience, such as using disposable cake cups and stand‑mixers, while still honoring authentic flavors. The host often shares personal anecdotes and troubleshooting tips that make the recipes feel less intimidating than more formal Southern cooking shows.
Last updated: August 21, 2026
