Monday, February 16, 2009

Fourteen for the Fourteenth

Fourteen Layer Cake. This is apparently a favorite at family get togethers in the South. Now, I’m from the South and I’ve never heard of such a thing. Actually, when I first heard the name, I didn’t believe it. Fourteen individually baked layers … no way. Who would do that? And… why? Then, I thought, it must be good if someone goes to that much trouble. And I did want something new to bake for Valentine’s Day.

Hmmm…let the googling begin.

Well, they do exist. In no time, I had the recipe for a 10-Layer Cake, a 12-Layer Cake and a 14-Layer Cake.

Looks like I’ve been going to the wrong parties.

I decided to go with the 12-Layer Cake recipe because it looked like it would work the best for me. The 10 would be too small and the one for the 14 called for cutting the cake layers and I didn’t think that would go very well. So I used the 12 and just poured it into fourteen pans. Fourteen aluminum foil pans. That way I didn’t have to wait for the pans to cool and be cleaned in between baking. This was a huge time saver.

Here they are … fourteen – 8.5″ pans… Shiny!

Aluminum Pans

Then, I cut 14 sheets of parchment paper, stapled them together and cut out circles the same size as the bottom of the pan.

Getting ready

I decided to err on the side of caution with greasing the pans, because fourteen stuck cakes would make me very unhappy.
So, I greased the bottom and sides with a stick of butter. Then, I laid the parchment circles down and lightly buttered and floured the top of the parchment paper.

Please work!

Fourteen Layer Cake Pans

While those are waiting, I mixed up all the ingredients for the cake batter -
the HUGE amount of cake batter. (Mom, if you’re reading this… thank you again for my Kitchenaid Stand Mixer. I love it.)

Cake Batter

Then I placed a heaping 2/3 cup full of batter in each pan.

Fourteen Layer Cake

Then, just spread it out as evenly as possible.

Fourteen Layer Cake

I was able to bake three cakes at a time. Each set baked for 12 minutes at 350 degrees, (the recipe says 375, but I went with 350). So that means there were five sets at 12 minutes each. (About an hour to bake. Not too bad.)

When the last batch of cakes go in the oven, it’s a good time to start making the icing.

Then, after the icing cools and before it hardens, you can start spreading a little bit on the top of each layer of cooled cake. Before you start… place the cake on a cake board. Place the board on a wire rack. And place the wire rack over a jelly roll pan to catch any icing that drips.

2 layers

and it will drip…

6 layers

and drip…

8 layers

and drip…

14 layers

and drip. It kinda looks like chocolate covered pancakes!

Right about now, I had to control myself from taking a big huge bite right out of the side. YUM!
When you’re done with the last layer, pour any extra icing over the top and spread it around the sides to cover.

Chocolate covered cake

Now, based on the recipe, you’re done. You can let the icing set and eat it right up. The finished cake will look something like this.

Fourteen Layer Cake

I didn’t really like that too much, so I whipped up a quick dark chocolate buttercream frosting and covered the cake to even out the top and sides.

Frosted Fourteen Layer Cake

There… much better. (I know, I know. It lost some of the “homemade, old-fashioned feel.”)

But, I think if you served the cake like this, no one would suspect there were lots of little layers inside.

And, when you finally cut it open, people would be like… wow!

Fourteen Layer Cake

I MEAN WOW!!!!!!!!

Fourteen Layer Cake Side View

I can’t tell you how happy I was to finally cut into this cake and see how pretty it was… and even better, that it worked. And, it was really good and super moist, too. YAY!

Sliced Cake


Fourteen Layer Cake

The recipe I used:
The Smith Family’s 12-Layer Cake (used with 14 pans)

Some other recipes you might like:
10-Layer Cake (Smith Island Cake Recipe)
14-Layer Cake (uses a cake mix)
14-Layer Cake (you cut the layers with this one)

Dark Chocolate Cream Cheese Buttercream Frosting
1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup unsweetened cocoa powder ( I used Hershey’s Special Dark Cocoa)
1 box (1 lb) confectioner’s sugar
1 tsp vanilla
1-3 Tbsp milk

  • Cream the butter and cream cheese with a mixer.
  • Add the cocoa and vanilla.
  • Add the confectioner’s sugar in small batches and blend on low until combined. Scrape down sides with each addition.
  • Add 1 tablespoon of milk at a time until you get the consistency you desire.

Some helpful tools:
Aluminum foil cake pans
Cake board
Cake rack
Jellyroll pan

Happy Baking!

Bakerella said...

Christina – Yeah, you probably just needed the chocolate to set up a little more before spreading.

kellypea – thanks

bjean – haven’t made a white one like that yet.

vfernandez – I’m glad it wasn’t a nightmare for you. Congrats!

Ashley – Yay

April 17, 2009 01:10 AM
{ erin } said...

I made it!!! I showed this to my husband right after you posted it in Feb and he asked if I would make it for Easter… so I did! It turned out fantastic, although no where near as beautiful as yours. And I opted to skip the buttercream bc I had already spent like 4 hours on it. LOL. Here’s the pics:

I’m sure you hear this ALL THE TIME but… you blog is fantastic. I love that you do this all just to share it… and your ideas are… well… wicked awesome! :o)

April 21, 2009 01:02 AM
Tasha said...

I am in the process of making the cake now (my chocolate covered layers are setting up) and I should have let the chocolate cook longer. I cooked mine for four minutes because nothing had changed after three and also let it sit for over an hour to thicken up and now I am stuck with a chocolate syrup that I am hoping will harden, but am quite certain will not.
I am a pretty experienced baker and should have followed my gut instead of the recipe, but besides that- so far so good!

May 14, 2009 11:03 PM
Bakerella said...

Don’t worry. If you followed the recipe correctly it will eventually set up like the picture in this post.

Good luck.

May 15, 2009 03:21 AM
CakeEater said...

I had been looking forward to making this since you posted it. I don’t know what I maybe did wrong, but it came out awful. The layers were very egg-y or crepe-y flavored. The filling just soaked right in, and the whole thing was like gummy cold pancakes. :(

May 22, 2009 01:33 AM
Bakerella said...

CakeEater – Sorry it didn’t come out right. If it makes you feel better, mine was really moist because of how thin the layers are and all the icing in between. Maybe you just didn’t like the texture and didn’t do anything wrong.

May 29, 2009 04:03 AM
Beth said...

My boyfriend's mother has been making these for a while– they're her birthday cake standard, bless her heart! She has modified the recipe and used a mix (with some added ingredients to make a more traditional and sturdy batter, I think), and asks for 14 8-inch cake pans for Christmas one year! But her new record is 17, I think. I'm going to try this one tomorrow! My wax paper is all cut and waiting with my aluminum pans. :)

June 7, 2009 12:30 AM
Beth said...

Well, mine is in the fridge now. I had a little extra batter and an extra pan, so it ended up being 15 layers. The icing really seemed to stay pretty thin, I'm hoping it will have stiffened up dramatically after it sits in the fridge overnight. I followed the directions to the letter, but even after about 10 minutes of simmering (after it boiled), it wasn't looking much thicker than it had started. It did thicken on standing, just not as much as I would have hoped. But as long as it doesn't make the cake a gooey mess, I won't care… I'm just ecstatic it all came together properly AND fit in my Cake Taker!

June 7, 2009 06:15 AM
urban country said...

How heavenly! I just found this post (via the Flickr pictures) and now I just need an excuse to make it. :)

June 20, 2009 06:38 PM
Photographer Leia said...

I recently went to an exhibit on Cemetery Decoration Day in the Appalachian Mnts of Western North Carolina. they refered to this cake as a "Stack Cake" and stated that it is a traditional food for meals on Cemetery Decoration Day events. One of the locals even hand wrote her family recipie for it to include in the exhibit.

June 21, 2009 10:16 PM
mAnjA said...


July 24, 2009 05:06 AM
Becca said...

I know this comment is a little late but I'm just catching up on your blog! This cake is what looks to be a Smith Island Cake – made on a small island off the Eastern Shore of MD. Yours is the traditional but they make it in all different flavors and they're delicious!

July 30, 2009 04:10 PM
Bakerella said...

You're right. I linked to it and others in the story.

August 4, 2009 12:20 AM
brista said...

That looks AMAZING.

August 13, 2009 03:02 AM
JoDi said...

I didn't realize these cakes were popular down South too. Around here in MD, they are the famous Smith Island cakes. We had a slice when we visited Smith Island a couple of years ago, and they are SOOOO delicious and moist.

Yours looks so good, I might just try making one myself!

August 14, 2009 04:14 PM
Lisa said...

I made this for my niece's 14th birthday (with a few modifications). It was a huge hit!! I added some raspberry jam to each layer before pouring the icing over and added a few very thin layers of marzipan in between some of the cake layers. Yum!! The cake was perfectly moist and had a perfect texture. I'm adding this to my favorite recipes.

August 21, 2009 09:09 PM
Naomi said...

my cake looks droppy and tastes likes playdoh.. i think i did something wrong. plus…my frosting looks pinkish. hahha aww im a mess

September 27, 2009 02:46 AM
Luci Petunia said...

Bakerella! I absolutely ADORE you and all of your wonderful recipes. I’m going to surprise my family for either Thanksgiving or Christmas by making one of these. Thank you so much for all of the awesome ideas you are sharing. I can’t wait to try this and the cake pops! :)


September 27, 2009 06:09 AM
Melissa said...

Hi. This looks soooo good! Do you have any idea how tall the finished product was?

October 7, 2009 08:42 PM
mal cakes said...

i am making this!
this cake is beautiful, great job.

October 24, 2009 07:05 PM
Dianna said...

wow this looks alot like the crepe cake my husband made for me once. But a lot easier, no kidding 5 hours of pouring, fliping and flops lol. And 30 layers (really really thin) But it was really good, more like a sweet breakfast. I will encourage him to try this looks awesome, this will inspire him. I do most of the baking but he loves the ocassional project. :)

October 26, 2009 12:16 PM
Beth said...

You really have been going to the wrong parties! I grew up in the south, and believe me when I say, it is a staple at any southern party I’ve been to! But you made a HUGE faux pas. I’m sure that with the chocolate buttercream frosting it LOOKED prettier, but that’s not the point. That frosting does not go with that cake. The whole reason why that cake IS so fantastic is because of the frosting, the original one, the one you covered. I’m just saying. Thanks for the recipe, and thanks for the blog/website. I heart you a million times.

October 27, 2009 07:43 PM
stephanie said...

Im totally going to try this some day! my family would probably have a heart attack lol but its beautiful and i think it would be fun!

November 20, 2009 12:16 AM
Aislinn said...

In the process of baking this now for my friend’s birthday. Having minor panic attacks that they won’t pop out of the pans. Not to mention I quickly ran out of room in my tiny NY apartment kitchen. Madness! Thanks again Bakerella, your recipes are fantastic (my kickball team loves the chocolate chip cookies one I make every week!)

November 21, 2009 01:04 PM
Heather said...

That is definitely a Doberge Cake. A New Orleans favorite, yours looks delicious. Ours usually have an almost pudding like filling. Sooooooo good. I have my great-grandmother’s recipe, but have not tried it yet.

November 23, 2009 11:11 PM
Diana Kay said...

I think I’m in love.
And I think I found something I want to test run before a christmas party I’m going to in a week and a half.
I wonder how this would fare if I tried to turn the cake into chocolate cake and the icing into white chocolate icing??

December 9, 2009 03:22 PM
tara said...

i’m brand new to reading this blog and i love it, it makes me want to be a bakerella too!
had to comment on this particular post because i’m from the south and i’ve never heard of this recipe either. my mom is from southwestern va, and comes from a huge family (that keeps growing every day, it seems like) so i will have to ask her about this one!
kudos to you, your fun website and your amazing photos!

December 11, 2009 02:18 AM
heliana said...

This cake looks delicious and very pretty.
The recipe is pretty similar to my Dobosh Cake recipe (a Hungarian 9-layer cake that’s pretty popular in the neck of the woods I’m coming from.) My trick is that I use an extra large baking sheet, and I only bake three sheets, which I cut in three. I still end up with a sizeable cake, only it’s oblong. I found that I it’s pretty easy to trim the sides and make them look perfect – slivered almond or coarsely chopped walnuts also do the trick in a jiffy. I’ve also decorated it with oranges confit and sugared spearmint leaves.

December 15, 2009 08:29 PM
Meng said...

it looks fansy! i love this.

December 19, 2009 12:13 PM
Anonymous said...

In New Orleans we called this a “Doberge” cake- I think it is a corruption of the Hungarian Dobosh torte. The NOLA ones come with a custard like filling in between the layers. There are chocolate, lemon, and petit four versions.

Gambinos’s bakery makes a great version.

Love your blog!!


December 20, 2009 11:22 AM
Cynthia said...

I made this 14 layer cake for Christmas and it was WONDERFUL. It is a little time consuming, but well worth the effort. You can really taste the butter through each and every bite. Bakerella, I have made two of your items this month and have had two hits! The cake pops were fantastic at our Christmas party and now this wonderful cake. You have a new fan to your website. Thanks for the incentive to be more adventurous in my baking and presentations! You Rock!

December 25, 2009 07:38 PM
MamitaT said...

Wow! I just got done making this. It turned out perfect, thanks to you and your super easy step by step instructions. THANK YOU!

December 27, 2009 04:43 PM
Jessica said...

My layers are pretty flat, but they are slipping and sliding all over the place. Hopefully a bit of time in the fridge will stop this thing from looking like the Leaning Tower of Pisa. I’m definitely going to need the extra frosting!

January 10, 2010 07:49 PM
Nikki said...

I have a question, what is the circle paper for and is that ganache that you put in eat layer!! I was a bit lost, but I DEF want to try this cake, you make it look soooooo easy!

January 15, 2010 02:28 AM
Laura said...

I made this cake last weekend for my father’s birthday and it was the hit of the party!!!

Thank you for posting this and all the other fabulous creations!!!

January 22, 2010 04:46 PM
Noelle said...

I was not born in Alabama but, I have spent a large part of my life in the state. This is a traditional cake that is usually either chocolate or caramel. Just about every grandmother seems to make their own version.
There is a company that has even begun selling them around the state. Check out the website. There are photo’s of the ladies preparing some of the layer cakes.

January 24, 2010 04:46 PM
jaime williams said...

What kind of camera do you have, your pictures are amazing… and so is your cakes of course!

January 26, 2010 02:26 PM
Jordan said...

Dear Bakerella,
Hello my name is Jordan and I am doing this cake for my 14th Birthday.I was just wondering how tall the cake is when it is finished?
Thank you,

January 26, 2010 08:35 PM
Kylee Shaw said...

MMM this is my FAVORITE! I’ve never been to a family function where there wasn’t one! My Gramma does either 7 or 10 layers though.. still tasty just less work!

January 27, 2010 12:19 PM
becca said...

I made this yesterday for my sons 3rd birthday. It turned out great! Wonderful cake & frosting recipes…just the right amount of sweetness.
Might try this again as a rainbow cake!

January 27, 2010 06:03 PM
Lisa said...

my mom, use to make 12 layer, she used a cast iron skilet- to bake her layers, Then she sprinkled crushed pecans on top of chocolate layers . She is 74 now and every now and then she will make one, soooo goooood!!
Her frosting was with cocoa powder and evaporate milk, sugar vanilla flavoring, that’s all I can recall at the moment. Great memories surround this cake recipe

January 29, 2010 07:15 PM
Shaunna said...

Do you think this same cake could be made with a boxed red velvet cake rather than the vanilla? I’m considering making this for my husband for Vday, but he only likes chocolate! If you dont think a boxed mix will work, do you have a good red velvet cake recipe that could be used for this cake?
Thank you!

February 1, 2010 11:14 AM
bakerella said...

Nikki – parchment paper helps keep the cake from sticking.
Ganache was in between each layer and then I frosted it.

Jaime – A canon 5d now but a rebel when I took this

Jordan – pretty tall – 11 inches? Can’t really remember.

Shaunna – it’s worth a shot

February 4, 2010 12:17 AM
Larkin said...

This is exactly what my grandmother always made for me!! It’s definitely one of my favorites!! you did an excellent job!

February 8, 2010 08:46 AM
Heathyr said...

This is very similar to a traditional Hungarian Dobos Torte. Doberge cake is how the south has butchered the the pronunciation of Dobos :)

February 22, 2010 10:07 AM
Meredith said...

I cannot WAIT to make this cake again with the buttercream frosting!! Is the frosting recipe listed the same one you used on the cake? I’ve seen pictures of others that have made the cake and cake frosting as you directed, and the frosting on those cakes looks looser, almost like whipped cream, and much lighter in color.

February 23, 2010 09:23 PM
Jordan said...

can you make this cake the day before? and would you need to refrigerate it? Please reply!!! Soon!!!

February 24, 2010 02:06 PM
Tara Leigh said...

I have to tell you – Almost exactly one year ago, I was on a quest to make a cake for my husband’s birthday. His favorite cake is a yellow cake with chocolate frosting. I usually buy a box and tub and 9×13 that baby and call it done. But, for some reason, I wanted to do something different last year.

Then I found this post.

This was the first “real” cake I had ever made. It took me almost 7 hours, but I had a total blast and was able to pull it off! And since making this cake, I have been a baking fool and have become known around town for my treats.

But it all started with this cake. So thank you SO MUCH for posting this. It opened a door for me that would not otherwise have happened. =)

February 25, 2010 02:06 PM
Anonymous said...

this cake is so much fun to make. i learned by helping a local baker during the thanksgiving and christmas holidays one year…we made over 60 14-layer cakes…yes, that is 840 single layers that we baked…so much fun. one note, you don’t need 14 different pans to bake the layers. 3 or 4 cake rounds will suffice. Spray them really well, and fill with 1/2 – 2/3 c batter, and then bake. Use a silicon spatula that will not melt and run it under the edges of each layer when you remove from oven while still hot and the cake layers will not stick. Re-spray and fill while pan is still warm and pop back into the over. Enjoy!

March 2, 2010 12:11 PM
GreenCupcake said...

i AM going to bake this one this weekend!!! ohh PLEEASE work!!! <3

i love your site, bakerella! it is absolutely amazing!

is this cake really difficult to make??

March 2, 2010 12:40 PM
Melissa said...

I am so in love with this cake!! I made this cake and it is not only yummy but it is also so beautiful!! Thank you so much for posting these pictures and instructions, this is truly a jaw dropper and a cake I will take a to many future parties! Oh, and it was sooo super easy but it looks like it took hours!!! THANK YOU!!

March 12, 2010 11:57 PM
zully said...

hello, long time fallower, love all u recepies and have try many of them with very successful outcome, thank you so much for all the great ideas. recently made you 14 layer cae for my father in law birthday party and it was a hit. thank you again.

March 13, 2010 11:15 AM
Carolina said...

OMG! This is a new one for me!! :D

March 16, 2010 06:06 PM
megan said...


March 21, 2010 03:52 PM
Erin said...

I made this tonight. MMMM…. It was so good. Though mine was not nearly as pretty as yours is. :)

March 24, 2010 01:40 AM
johanna said...

hi! just found your blog, and its absolutely amazing! too bad its almost midnight here because reading and looking at your awesome pics makes me wanna try it out myself..! I really enjoy it when you post pics step by step from the progress, it looks easier for me then.. :) greetings from Johanna, Finland.

March 27, 2010 05:52 PM
snap*crackle*POP said...

Okayy!! That is one crazy cake! Someday soon I will definitely make one…

April 3, 2010 11:29 AM
Heatherlyn said...

That is the most amazing things I’ve ever seen!

April 5, 2010 10:28 PM
Heather C said...

I always had this cake made by my mama for my, she got the recipe from her mom, and now I have it. Deep down south in Alabama is where I grew up. I usually make it around Christmas time now, its a special thing every year. It is time consuming, but well worth the time. We have always let ours set a day or two for the sauce (tastes like hot fudge) to set in and also always added pecans on top. Delish is not the word! Its so rich a thin slice will satisfy!

April 12, 2010 01:44 PM
Lauren said...

Oh my!! So beautiful!! I don’t think I would have the patience to make this, but you made it seem so simple! And very very VERY delicious….ooo it would be fantastic making it with different coloured layers…maybe a chocolate, then a vanilla, then pink! Or crazy rainbow!!

April 18, 2010 11:06 PM
Sarah said...

I’m from South Carolina and my mom is from what we consider the “country” and all thirteen of her sisters make this layered cake (my mom is the only one who can’t make it)!! Some of them have even made a 26 layered cake!!! It’s a family tradition around here!! I can’t wait to try it myself

April 22, 2010 07:33 PM
abby wilkerson said...

wow! that is really impressive i LOVE it !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

April 23, 2010 06:11 PM
Azaline said...

I love this cake! Both me and my brother were looking for a cake design (and recipe) and this fit perfectly. We’re making it for our mother’s birthday this weekend. (It’ll all be in vanilla, but still tasty, I bet, especially with home made ice cream) Thank you for the inspiration!

May 14, 2010 03:19 PM
Ang said...

I’ve had this cake bookmarked for a while, because I want to make it SO badly. I’ve decided to go for it for our fourth of July picnic and hope I get the same reaction I gave when I saw it. It took my breath away!

June 16, 2010 05:44 PM
LDWARD said...

I’m a 46 yr old man and me and my 15 yr old daughter just made a 12 layer cake 2 days ago and it was not all that difficult to do, and it turned out great. Everything was made from scratch . We had 6 aluminium pans and we had to wash them for the second batch. not that bad. We will try the chocolate cream cheese buttercream frosting with the next one tho.

June 17, 2010 05:26 PM
Amy said...

That is SOOOOO cool!!!

June 18, 2010 12:01 AM
Tracy said...

My father worked with a lady who made these for him for Christmas, She has since passed. Thank you for allowing me give something back to a wonderful man how is still standing after raising 8 girls and 2 boys.
Signed: The baby girl.

June 19, 2010 09:31 AM
maria said...

you can made it with crepes :)

June 20, 2010 02:31 PM
Cyndi said...

I am very anxious to make this for a family get together but unfortunately, where we are heading does not have a very adequate kitchen and I don’t want to heat up her entire house using the oven (she does not have central air and uses window units to cool her South Texas home). Anyway, my question is this, if I make all the components a head of time (the cake, the ganache and the buttercream frosting), can I freeze them and then assemble the cake when I arrive. I was thinking of wrapping it and putting it into a cooler with dry ice. We are traveling over a two day period. Or, can I assembe the cake completely and then freeze it? Your help is much appreciated. Thanks.

And I have fallen in love with your website. Thanks for sharing your talent and knowledge with the world.

June 21, 2010 11:29 AM
Kathie said...

I absolutely HATE torting cakes… You are so my hero!!! I don’t know why I never thought of baking individual layers this thin! I’m so happy now! I shared this page with a friend and she was just as excited! So she will be making this cake for her summer bash!

June 23, 2010 05:17 AM
Mystery Fan said...

hey i have a simpler way to bake this. my mom bake these layered cakes every year. you could just use one pan and fill up with first layer of batter. then bake it in the oven using the top heat only. make sure you dont overcook the cake.

once the first layer is done, take it out and put in the batter again, this time for the 2nd layer. before u put the batter, u can put other ingredients in there too, like choc/nuts/dried fruits. proceed till u get as many layers as you want.

u’ll be pretty amazed with the result!

June 24, 2010 01:03 AM
abby said...

wow!!!!!!!!!!!!!!!!!!!!!!!!!!!! what a cake i’ll have to make it~ Abby

June 26, 2010 07:51 PM
Maddie Hite said...

I am most definitely about to make this cake….
*fingers crossed*
Thank you so much for this!

July 7, 2010 05:35 PM
Amy said...

I just made this, there is sooooo much sploodge!
Goodbye arteries =D

July 9, 2010 06:41 PM
Brooke said...

This is so stinky cute and yummy looking! I think I am going to do this for my daughters birthday but use white cake and make each layer a different bright color! Sounds fun huh?

July 13, 2010 12:55 AM
Cath said...

I had a go at making this for my daughter’s baptism; kept the choc icing between the layers but changed the top icing to white for the occasion – the step by step pics made it so easy to follow! Thanks Bakerella.

July 24, 2010 01:54 AM
kris said...

I live in New Jersey and we only have 7 layer cakes up here!! Looks great! I was so relieved to hear that I didn’t have to try and cut 14 layers out of 2 pans of cake!!! I can’t wait to try this!!

July 25, 2010 10:21 PM
Annie said...

The layer between the cakes is that the same as the dark chocolate cream cheese buttercream frosting??

July 28, 2010 12:45 PM
sally said...

Hi Bakerella,

When you said you pour icing as you put the layers on top of one another, is that the same icing as the buttercream dark chocolate frosting you used in the end?

Love your website!


August 4, 2010 12:29 AM
Lucianne said...

This looks amazing! So going to have to give it a go :D xx

August 13, 2010 01:16 PM
Maaike said...

It reminds me of something we always eat at my dad’s birthday, spekkoek. Spekkoek is a Dutch/Indonesian layered cake, but then you will bake one layer, add another layer, put it again in the oven etc. so it takes more time.
Your cake looks delicious!

August 14, 2010 06:35 AM
Jessica said...

I made this cake for my friend’s 21st birthday (I was pretty much looking for any excuse once I saw this post). All the guys loved watching me dump the chocolate sauce on it! My husband said he better get an awesome cake for his birthday. So when October rolls around, mind posting another inspiring cake? Ok, thanks! :)

August 20, 2010 07:19 PM
Narcissa said...

So… my friends and family know I’m TERRIBLE in the kitchen. Everyone says I could burn water, can’t cook a thing, but I can bake brownies (duncan hines brownies, not from scratch). This is the first time I bake a cake from scratch, it took me 6 hours but it turned out awesome! It looks wonderful (OK, the frosting doesn’t look as good as yours, it’s kinda messy -incredibly tasty, though-, but the inside is perfect!) and tastes like heaven. =)
Everybody loved it but couldn’t believe I did it all by myself, so it’s a good thing my sisters were around and watched me baking it. But I have a question: is there any recipe of strawberry frosting that I could use between layers? I’d like to do it again, this time with strawberry flavor.
Thank you so much! I now feel like there’s some hope for me in the kitchen department, lol!

August 22, 2010 04:07 PM
Jamie said...

WOW! All I can do is sit here in wonder and stare… Just WOW!

August 27, 2010 07:56 AM
erin said...

i have to find a reason to bake this cake… looks beyond amazing !!

August 29, 2010 06:24 PM
miriam said...

Can you do 15 layers cakes like 1 lierd cakes but taller?

August 30, 2010 05:10 PM
Valentina said...

I can’t understand what is the cake recipe… Can someone explain me? Thanks

September 6, 2010 12:12 PM
abby said...

I’m going to make this one day when i am a baker but im going to use buttercream instead. I hope I can get all of those layers even and it not tilt over. But now I am only 10 years old and still practicing. Strawberry would be yummy toooo.

September 14, 2010 10:00 PM
Anonymous said...

if i eva eat that, il b FAT!!!!

September 17, 2010 01:39 AM
Carla said...

I know you posted this a while ago, but i was thinking about making it for my MIL, however, she’s not a chocolate fan. She LOVES buttercream though. Any suggestions for a buttercream icing for between layers? Can I just thin out regular buttercream frosting?

September 20, 2010 11:54 PM
MG said...

Hi all , am kind of new to this Blog, um from Egypt. i tried a few of your recipes and this was one of them, i love it i even use it for cup cake and it was a hit, super moist and tasteful, thank you a lot

October 5, 2010 02:12 PM
Anonymous said...

Finnally, It made!. one need to be more patient to make this much rich choco cake. It is really good, beautiful cake!. what a new cake invention. I really like tis cake, so much. it will be one of my proud cake. tx to make the recipe :) .

October 8, 2010 06:17 AM
Laura Ray said...

I made this cake over the weekend, using the Smith family recipe. I finished it the same way you did, using chocolate buttercream—it was the best cake I’ve ever made and one of the best I’ve ever tasted.

October 11, 2010 09:35 AM
Amy said...

I am 5 months pregnant and you have given me a craving I didn’t know existed. WOW that looks so amazing and I have to make it no matter how time consuming it is. I love your website… You have so much patience and creativity.

October 20, 2010 08:56 PM
m brown said...

OK so i have all the layers ready (really was quite easy, so grateful) but i can’t figure out what icing you used for the layers!

October 20, 2010 11:34 PM
m brown said...

OK duh, I figured it out, I had used duncan hines cake mix so didn’t need the recipe! found it now!! FYI, a cake mix makes 8 layers YUM

October 21, 2010 03:32 PM
Amanda said...

Thanks Bakerella – My sister has been drooling over this for almost 2 years now. And tonight I just baked it for her 40th birthday party. She will be surprised!

October 22, 2010 09:10 PM
suzanne said...

I finally got around to making this cake. It was very easy with your clear instructions on how to do it. I used the same recipe as you and only used 2/3 cup per pan and only got 12layers out of it..not sure why. It didn’t really matter though because it was plenty big as is.
I absolutely loved the icing on the outside but wasn’t crazy about the overall texture of this cake. I found it very dense and kinda ‘doughy’ for lack of a better word. The glaze that i put between the layers just absorbed into the cake when applied so maybe that’s why it had the texture it did. Everyone enjoyed it but agreed it was a very heavy cake and most were unable to eat their full slice.:-)
Not likely to make it again but it was fun trying it out. It really did look impressive. If i could somehow change up the texture of the cake to a lighter feel i would probably use this technique again.
Thanks for sharing the recipe and all the great instructions. :0)

October 23, 2010 11:17 AM
Michelle said...

I am a fourth-generation southerner… Grannies all over the southeast have been making such a cake for years on the stove top in cast-iron skillets, as other posters have mentioned. Much easier than baking in the oven – and no aluminum throwaways! More like making pancakes than the grand production of a gourmet cake. My grandmother or aunts would do it assembly-line fashion, with a simple chocolate pour icing and use a skewer to poke holes in each layer so that the icing would penetrate. Pour batter, cook for a few minutes, turn onto cooling rack, stack, poke, pour icing, repeat – usually in their nightgowns and hair rollers, getting ready for a family get-together! :) Great memories, thanks for reminding me.

October 30, 2010 01:34 AM
Shannon Kiser said...

I WILL make this cake!!! It’s my new obsession !! So Fun!!

October 30, 2010 12:01 PM
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