Southern Little Layer Cake (10 Layers)

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

1. 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

2. 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

3. Add Vanilla Extract

   Pour in 2 teaspoons pure vanilla extract and mix briefly until just combined.

   Time: PT1M

4. 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

5. 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

6. 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

7. Portion Batter

   Using a 1‑cup measuring cup, fill each prepared pan with batter, smoothing the top with a spatula.

   Time: PT5M

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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