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!

Sarah said...

My mother and i have been making this cake since i was a little girl. The cake recipe is a pound cake and we use a mixture of german chocolate and semisweet chocolate for the icing. We always make one for Christmas and Turkey day . Our record for the number of layers is 27 very thin delicious layers… The trick to cooling off your pans between baking is have the sink full of ice and set the pans on top of the ice… it works very fast!

November 3, 2010 10:21 AM
AlyssaH said...

I made this today, and wasn’t too sure if my baking skills were good enough, but it turned out!!! I’m surprising my Mom for her birthday, hopefully she’ll like it!
Thank you!

November 13, 2010 11:09 PM
Jessica said...

How was each of the two icings made?

November 17, 2010 02:22 AM
LindaSonia said...

Wowie Zowie that cake looks awesome – YOU’RE awesome! Wish I lived next door and you invited me over for a piece!! Don’t know if I’ll ever make this, but it is tempting with a capital “T”!!

December 14, 2010 05:37 PM
Wendy Carter said...

I have a question-my layers look like thin pancakes. Is this right or did I do something wrong?

December 20, 2010 04:52 PM
Kelli said...

My 13 yo daughter made this today for our family Christmas party–What a hit. And not difficult at all. Thanks

December 23, 2010 09:36 PM
Cole said...

How would you think to fix it all for 18 layers? For my best friends Birthday?

January 2, 2011 04:28 AM
michel said...

me and my aunt followed the recipe and made a wonderful cake the inside was so nice !!!!!

January 3, 2011 04:24 PM
nela said...

I am a huge fan and I used a couple of yours recepies but this cake was the first cake that wasnt eaten. It was too hard and too sweet… But it looked great. greetings from Croatia

January 4, 2011 04:29 PM
awesome said...

I have to take a cake to my daughter’s band booster fundraiser dinner.

I can’t just do normal so I’m using this idea and than icing it and making it look like a basketball court since that’s the season we are in.

Than because I don’t want cake I want pretty cakepops I’m putting basketball ones on one side of the court, marching band hats on the other and your darling sorcerer hats will be the spectator’s.

Yep way too much work, but also tons of fun.

January 10, 2011 12:56 PM
Denise said...

Wow! I’d love to try this with a coconut cream cake recipe! The skys the limit!!

January 23, 2011 05:04 PM
Denise said...

Did you have to double your icing recipe? That’s alot of area to cover :)

January 23, 2011 05:18 PM
Dori said...

It is a southern thing Its called a Doberge cake. Being from New Orleans where this cake was invented, I love love love them! :)

January 26, 2011 03:21 AM
3boysunder4 said...

I realize I’m viewing this 2 years later, but I have to tell you, you did a great job! I live in New Orleans and this cake is a staple for many adult birthdays and anniversaries here. The doberge cake is often made with 11 – 14 layers with every type of icing, filling, and pudding imaginable. My husband had a chocolate one as his groom’s cake for our wedding! Yours is just beautiful.

February 7, 2011 02:56 PM
ida liveily said...

This is officially called “Smith Island Cake”. It’s home is Smith Island, in the Chesapeake Bay near Crisfield, MD.

It is the OFFICIAL state dessert of Maryland.

I know … I was born in Crisfield, and have traveled by mail boat (the only way to get to the island unless you OWN a boat), several times.

February 9, 2011 02:13 PM
Amy Karatz said...

Gorgeous! I can’t wait to try it. Yes, this layer cake somehow went from Hungary to the American South. Here’s Webster’s definition of a Dobos Torte (pronounced Dobosh): “a torte made of multiple thin layers of sponge cake often containing ground hazelnuts, put together with a mocha-chocolate filling, and topped with caramel glaze.” According to my Hungarian mother-in-law, the modern recipes cheated–they only have about 7 layers when they should have 14. She also said that the trick is to use ground hazelnuts instead of flour–the hazelnut layers easily hold their shape under the weight of the frosting. Unfortunately, I can’t read mom’s recipe–it’s in Hungarian, but I the idea of Bakerella’s cake with a caramel crunch on top sounds lovely.

February 10, 2011 04:58 AM
Brandy said...

Made red velvet cake same style, very good!

February 10, 2011 09:20 AM
MEL TARDY said...

Absolutely love this cake idea, but have one desperate question:
You neglected to tell your secret of getting the extremely heavy looking finished product from the cooling rack after dripping frosting temptation stage, onto the serving platter….???help!

February 10, 2011 11:35 AM
Christine said...

It’s been a long time since I’ve seen one. My grandmother was Finnish and my mom grew up in Midland, but this was my special bday treat every year from 2-21! Mom called it Dobos Torte with 12-layers! Thanks for the memories! I’m definitely making one this year!!

February 10, 2011 12:48 PM
The Teacher Cooks said...

I love your instructions for this cake. I have my mother-in-law’s recipe, but have never tried it because you have to split the layers. I am doing it your way and I know that I will be loved on Valentine’s day!

February 10, 2011 05:40 PM
Branmuffin said...


You make me smile. This cake reminds me of the one my grandma used to make. She’s from the panhandle of Florida.

I’m so glad I came across your website. I have no idea what took me this long. You are amazing!

February 11, 2011 05:46 AM
Kathie Borders said...

I grew up in Crisfield, MD (mainland to Smith Island) and I knew right away it was a Smith Island Cake. They are heaven and soo addictive. Recently I went to visit a group of girlfriends and one of them had her mom make one that was half chocolate and the other half caramel. Two different cakes that were cut in half, placed together on the plate and frosted over in buttercream like yours. You didn’t know which side you were going to get on the first cut but either way – delicious.

February 11, 2011 02:44 PM
Beth said...

Must… make… this… soon!

February 12, 2011 07:34 PM
The Teacher Cooks said...

Will you contact me about the cake batter? I made the cake twice following the Smith Family recipe and it did not work. I do believe the amount of milk in the recipe is wrong. What recipe did you use for your cake layers? I posted my cake and put a link to your site. Thanks so much. By the way, my students were asking me all kinds of questions today about the cake. We cruised your site on my smartboard! They love it!

February 14, 2011 07:00 PM
chris said...

i made this cake yesterday for valentine’s day. i didn’t feel the amount of work it takes to make this cake was worth how it tastes. don’t get me wrong, it was OK, but nothing that i would spend that much time making again. it was beautiful to look at.

February 15, 2011 01:13 PM
ann said...

What recipe did you use for the chocolate icing?? I don’t see that anywhere. It looks so delicious!!!!!

February 16, 2011 11:12 PM
Carolyn said...

Hi. I live in Singapore ( a country in South East Asia ) , and i love your blog! This Looks a bit like Kuih Lapis in my country but the taste is completely different. Kuih lapis Batavia or spekkoek (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and then grilled separately, making the creation of a kueh lapis an extremely laborious and time-consuming process.

February 17, 2011 09:17 PM
Amy Climie said...

My grandmother made a layered cake like this her cake was not as tall. It was the yellow with the chocolate. She lived in south west ga. ( Bainbridge). How i wish I had her recipe and a photo of her cake .

February 20, 2011 09:26 AM
erin said...

this is on my “to-do” list this weekend! a slice of this with a huge cup of coffee would be the perfect breakfast. simply gorgeous.

February 22, 2011 09:52 AM
Kikilatoque said...


February 23, 2011 12:05 PM
Angela said...

I had one of these cakes at my wedding (groom’s cake) made by my sis in law’s aunt. She makes her layers in a cast iron frying pan. You talk about patience…..she has it and then some. So so good!

February 26, 2011 09:29 PM
Ann said...

Thalhimers, a defunct Southern department store (VA) had a seven layer cake in their bakery. Loved it! But I’m making 12 layers for my 12yo’s birthday party today. Taking pictures. We’ll see if boys even notice lol

March 6, 2011 09:36 AM
Natalia Campos said...

Lovely! Here in Chile, this is what we would call a “Pancake Cake”, usually made with an orange filling, although I’ve had one with passionfruit filling that was amazing! Never had it with chocolate cream cheese frosting, must try it.

March 11, 2011 10:12 AM
A. Cole said...

Oh my goodness I am SO making this!

March 18, 2011 04:49 PM
jen said...

The 14 layer cake is awesome. did you use the same chocolate butter cream for the layers I think I missed what was in the layers.

March 23, 2011 05:14 PM
Pina said...

Looks 100 times better than Donna Hays one !

March 26, 2011 05:52 AM
Lois said...

I made this cake for my husbands birthday and he loved it! The cake was delicious! Your directions and pictures made it super easy. Love this cake! Thank you so much.

March 28, 2011 12:17 PM
Hannah L said...

Hehehe, it’s definitely a Southern thing. When I lived in North Carolina, a lady at my dad’s work would make one for him every Christmas. And since my birthday is right before Christmas, I ALWAYS had a 14 layer cake as my birthday cake. :)
Gotta love the South!

March 31, 2011 08:34 PM
kimberlycun said...

truly impressive looking cake!!! perhaps will attempt to make this for my mom’s birthday :D

April 5, 2011 12:40 PM
Kristie said...

It’s a Smith Island Cake…. very popular here in Maryland!

April 5, 2011 06:23 PM
Erin Lee said...

Heaven on a plate

April 6, 2011 08:43 PM
Lisa @ said...

I know this is a CRAZY idea…
But how about using pancakes instead??
I’m all for easy, LOL!

Happy Baking!

April 7, 2011 10:34 AM
anonymous said...

biatchhhh i cud do that anytime!!!!!

April 8, 2011 12:32 PM
Gigi said...

My wonderful, beloved, greatly missed, Mama Rosie used to make a 14 layer cake that she made in cast iron skillets. I’ve had the Smith family cake and Mama Rosie’s was much better. :) (I will admit to being prejudiced, but it’s true.) Anyway, we’re from South Alabama so I guess it is a regional thing.

April 10, 2011 02:47 AM
Amanda said...

I would love to make this, but my question is…what is the safest, most practical way to transfer the cake from the wire rack to a cake stand?
I would also like to add that I so enjoy your recipes, photos, and tips! Thank you! And I hope you are feeling well!

April 11, 2011 10:18 PM
luciana said...

Good day, I’m from Brazil and I loved your site! Here is a cake I think you would love it, roll the cake is very good link is this, a look around you can translate the page in google or search on google bolo de rolo=cake roll

April 15, 2011 09:29 AM
The BabbyMama said...

I can totally tell you why someone would do this. Because that someone loves icing! I made a six layer rainbow cake for my daughter’s birthday, mainly because I wanted to eat ICING! :)

April 16, 2011 07:56 AM
Kelsey said...

For my friend’s dad’s birthday, I made just a boxed chocolate cake, but I covered it in that Chocolate Cream Cheese Buttercream icing. Yummy! I can always count on your website to have a tasty recipe. :)

April 17, 2011 07:38 PM
Stacy said...

I saw this post last year and have been waiting for a chance to make it. I think my husbands birthday next weekend is the perfect chance. I hope I can pull it off to look half as awesome as yours does!! thanks Bakerella! I hope you’re feeling ok!!

April 23, 2011 08:42 PM
Stacy said...

I made this cake this morning for my husbands birthday. It was a crowd pleaser!! I didn’t realize that some of my cakes weren’t flat enough, and all of a sudden the layers were sliding off one another!! I had to stabilize it all with what was around- a chopstick! But it still came out great. Thanks Bakerella for such an awesome cake! I’m glad I finally had a reason and time to make it. and that parchment paper idea was super helpful!

April 30, 2011 09:45 PM
thatgirlblogs said...

If I wanted to make this for mothers day, would I make it the night before and then frost in the morning, or???

May 5, 2011 05:16 PM
Lib M. said...

I made this cake for my sister-in-law’s birthday, and it was a hit. I used the two kinds of frosting, because she didn’t know what I was making, and I wanted all those little layers to be a surprise! The cake was great; however, I have some proposed changes for the future. After dripping through all of the layers, I think I will beat some powdered sugar into the remaining glaze to thicken it up and frost the top and sides with that.

May 17, 2011 10:57 AM
tacenfull91 said...

Wow! What a concept! Beautiful .. Amazing KddoY buy proactol cheap BB+mJ

June 4, 2011 03:10 AM
Becky said...

I just baled this cake and posted it on my blog – baked! by bec

June 5, 2011 11:58 PM
Jennifer said...

I made this today for my cousin’s birthday. It was amazing and awesome. My only thing was that my chocolate buttercream didn’t turn out as “dark” as yours, but all I had on hand was standard Hershey’s cocoa powder. I’m not even sure I’ve ever seen the Special Dark kind in any store near me…..

June 12, 2011 10:28 PM
Angie said...

I’m going to attempt making this recipe this weekend :)
I have some friends coming to visit who I haven’t seen in forever and they all don’t believe something so wonderful exists. I’ll show them :P

June 21, 2011 07:13 AM
megan said...

This cake looked amazing so I HAD to make it for my parents 50th Anniversary! I have to say, it looked fantastic when cut, and the buttercream was SUPER delicious, but the cake itself…was “blah”…NO fault of yours…I think you saved it by putting your chocolate buttercream on it!! I just think people need to be aware it’s more like pancakes and a very bland flavor cake. I wouldn’t say it was “bad”, but definitely not a flavorful cake like chocolate, butter or yellow cake…Cutting it was very satisfying though…super dense and the slices held together beautifully! I’ll try a new cake recipe next time…thanks for posting it…I’ll tweak and reply back another time :)

July 1, 2011 11:21 PM
Krysten said...

I made this yesterday and I have to agree with the commenter above who says the cake is bland. Also, it came out very dry for me. The edges are very crispy and hard, but they’re not burnt or overly brown. I kind of wish I had just used a mix from a box. I’m about to make the frosting and try to salvage it. Another issue I had is that some of the layers seemed to soak up the drippy icing on the bottom and got kind of soggy. Maybe something to thicken that up would be good.

July 4, 2011 11:18 AM
megan said...

I also had to add…the chocolate “sauce” you make for this is ALSO awesome…that and the buttercream were FABULOUS, but I am going to try it with another cake recipe :)

July 5, 2011 10:39 PM
Vanessa said...

Just a quick q: my pouring choc didn’t turn out and I am wondering if it could be because I either didn’t wait for the sauce to cool down and thicken enough before layering or because I didn’t boil it properly. Any ideas on time for each section and/or why my choc topping turned out a little clumpy and didn’t set?

July 9, 2011 06:33 PM
Jason said...

Looks just like a doberge cake – a great New Orleans tradition!

July 18, 2011 10:02 AM
Will said...

My grandma made these for years and I have carried on the tradition. It’s an awesome cake and goes great with a little vanilla fudge twirl ice cream.

August 2, 2011 10:43 AM
Tracie of Giggles&Goodies said...

I finally got around to making this beautiful cake… But when I made the glaze for between the layers the cocoa powder got clumpy… I scratched it and made a choc. glaze I’ve made before and it came out delicious. But can you tell me what I’m doing wrong?

August 5, 2011 02:34 PM
Sallie said...

My mother used to buy a pound cake and slice it into very thin layers and then put frosting between each layer – it was quick, easy and wonderful

August 31, 2011 11:40 AM
Rachel said...

I am in love with this cake! Growing up in New Orleans this was a staple at all family gatherings! They are called Doberge (dough-bash) cake there. Another common flavor is a lemon cake filled with lemon curd and iced with poured fondant. I hope to make this recipe this weekend for labor day! thanks for the inspiration!

September 2, 2011 02:12 PM
Chris said...

Beautiful! Made something similar once for a friends 21st birthday. 21 layers of thin brownie with peanut butter filling with a dark chocolate peanut butter ganache coating. It was so heavy took 2 people to carry!

September 2, 2011 10:52 PM
Donna said...

My grandma was born in the early 1900′s in South Carolina. She always made this cake when we came to visit. I was able to get her recipe before she left us but the layers would always slide around. Now I know to cool the frosting before assembling! Genius! I’m going to make one this week for my hubby. This is his favorite cake (and mine) Yum! Thanks for posting.

September 14, 2011 05:37 PM
Yummy said...

This reminded me of the “thousand layered cake” I had…

September 17, 2011 02:55 AM
Téa said...

This looks sooooo goood ! Im going to make it for my 14th birthday! Cant wait =)

September 17, 2011 11:36 AM
tim said...

i am so lucky, i grew up eating a 21 layer chocolate cake my mom made…100% home made, just like we do it in Bainbridge, Georgia…

September 17, 2011 03:24 PM
Sally Clarida said...

Wholley Toledo! I am seriously tempted to try this for my grand-daughters 9th birthday! WOW!!!!!!

September 29, 2011 04:49 PM
Sarah said...

Just saw this via Pinterest. My Grandmother makes a very similar, but with a “family secret,” 12-layer cake. She makes a double batch of the frosting, which she is then able to use to frost the sides as you would a traditional cake. Hope this helps!

September 30, 2011 02:36 PM
Jessica Miller said...

I just found this website like, yesterday-marked it as a favorite and have fallen in love with the recipes here. Will get the cookbook, am thinking I could get it on

October 9, 2011 07:28 PM
Megan said...

Oh my goodness! this is so cool! I think it would be a great idea to make a fifteen layer one for my best friends fifteenth birthday! Thank you for the idea Bakerella! You are great :)

October 13, 2011 09:29 PM
Rona said...

This is commonly known as “Smith Island Cake” and it’s the State Cake of Maryland. Score! :)

November 14, 2011 08:33 AM
cupcake obbsesed said...

i cannot wait till my fam sees this when i make this for them its amazing and i even made up a word to describe it ……… ready …………. YUMOLICIOUS…………… thats probally not how you spell it but i made it up right sooooooooo

November 19, 2011 11:31 PM
cupcake obbsesed said...

wow that is amazing it is so totaly yumolicious totaly cant wait to make it

November 19, 2011 11:32 PM
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December 6, 2011 06:57 AM
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December 10, 2011 09:53 PM
Diane said...

Martha Stewart has a 16 layer one on her 2002 Annual Recipes cookbook It is the cover picture. I’ve always wanted to make it but never did. My mother in law made one ( not Martha’s recipe) but it was 16 layers. Sort of messy looking but it was the best thing I ever ate. All the layers make it so wonderful.

December 23, 2011 01:24 PM
corbino said...

It’s actually called a Smith Island Cake and it’s the official state cake of Maryland. It’s usually 9 layers here but I’ve seen it more. There’s a little island in the Chesapeake Bay and that’s where the cake originated. You can get them all over the place on the Eastern Shore of MD.

January 3, 2012 09:53 PM
Jennifer said...

There is something similar in look that is in traditional Icelandic cooking however there is a layer of cooked prunes in between each layer (sounds strange but tastes GREAT!) It’s called Vínarterta. It is sometimes called Icelandic Wedding Cake or Christmas Cake.

January 8, 2012 01:18 AM
Veronica said...

I cannot believe how absolutely BEAUTIFUL this cake is! It looks perfect, delicious, and a work of art!!!!!!! WOW!!!!!!

January 11, 2012 08:59 PM
msg said...

holy crap. I should have eaten breakfast first…

January 18, 2012 10:09 AM
Galuh Supit said...

In my country-Indonesia- we have quite similar cake recipe called “Thousand Layer Cake” or In our language “Lapis Legit” and it baked at one pan layer by layer. Its so dangerously delicious since it use moslty up to 40 eggyolks for each recipe!! :))

But what you did here its beatifully yummy!! I difinitly try this!!! Thank are inspired Me!!! :)

January 20, 2012 10:08 PM
Xean said...

oh my goodness!! What a lovely and delicious cake you have!! I just looooveee your blog!

January 26, 2012 08:56 AM
Amy Jo said...

I’m just finding this recipe = two years later! My question to you is the recipe calls for cocoa in the cake = did you omit that to get the yellow version in your picture? I tried to read all 100 of your comments, but I don’t think any one asked that before?

January 29, 2012 12:00 AM
Dewi said...

Beautiful cake, beautiful website and beautiful recipes! I’m new as a blogger and I can say you are really an inspiration for me!

February 18, 2012 12:00 PM
Christy said...

I live in NC and we do 20-21 layers for this cake. But an easier alternative for the icing is to just buy pre-made chocolate icing in the store and pop it in the microwave until the icing is melted and spread on the layers. The icing hardens just like the homemade kind and as it cools and it tastes just as good without all the trouble of making the icing.

February 20, 2012 12:25 PM
Brooke said...

OMG!!! I have been looking for a site like this. Filled with so much inspration! I LOVE IT!

February 23, 2012 01:45 PM
Martha said...

Don’t think too deep South, people, that may be your problem. We are famous for them here in North Carolina. My Aunt makes them at Christmas time and people pay $35 a piece (we know, she’s under charging) and it’s 16 layers. She donates one to the church bake cake auction and last year, it fetched the highest amount – $85. You have to be careful that the person making it isn’t just trying to slice the layers, it doesn’t taste the same…enjoy and good luck…

February 27, 2012 09:11 AM
Katie said...

So, I made one. Yep! It was PHENOMENAL. Obviously it didn’t look as great as yours, Bakerella, but it sufficed. My husband hosts a small group dinner for some of his friends still in college on Thursday nights, so I have become the unofficial chef. I couldn’t believe I was undertaking such a culinary feat with very little baking experience! After daydreaming about the cake for two weeks (they took a week off), I set about making the batter on Wednesday afternoon before church activities. I used foil pans, which were TERRIFIC and non-stick. Instead of taking the cakes out of the pans to cool, I let them cool inside the pans: less mess and the foil doesn’t retain heat like normal pans. Phase Two came about after church activities that night, when I made a simple ganache with semisweet chocolate chips and heavy cream. Since the top of each cake layer was deliciously moist, I used a piece of parchment paper in my left hand, while my right hand inverted the cake layer onto it, then flipped it back, right-side up, onto the cake plate. I poured the ganache between each layer and it hardened beautifully, just enough to firmly hold each layer in place. It was also much easier and less messy than having to frost each layer. Of course, the contrast between the white cake and dark chocolate ganache was stunning. Finally, Phase Three took place the next day, when my previously-made browned butter frosting and the fridge-stored cake came to room temperature. Note: I do recommend icing the cake on the same day; however, you will need ample time to allow the ganache to harden if you are using a light-colored icing, so that the light and dark colors won’t mix. Finally, I poured the remainder of the ganache on top of the cake and let it ooze down the sides; again, a lovely contrast against the white buttercream. I think the boys were quite surprised when they cut into the cake! Only a fourth (!) was gone when I checked the fridge in the morning, but this cake is so tall that it wouldn’t fit in my cake carrier, and it will feed large numbers of people; needless to say, my in-laws benefited from this endeavor. Thank you for the inspiration, and making it easy and practical for novice bakers like me to explore!

February 27, 2012 03:20 PM
Jennifer said...

My grandmother always made this cake when I was growing up. for my birthday. I could never get it any where else. You brought back one of my most treasured childhood memories! Her cake though was made in her cast iron flat skillet. I have always wondered how in the world I could make it. Thank you for posting this so that maybe I can carry on a childhood memory with my daughter that she will love as much as I did growing up!

March 12, 2012 01:25 AM
TKCass said...

What a great idea of 14 pans…here I’ve been making these, plus a couple other versions the hard way. I grew up on this cake, learning how to bake and cut it from my mamaw in MS. Gotta love the South! Fried chicken, collard greens, cornbread, and 14 layer cakes.

March 15, 2012 07:09 PM
Mary B. said...

Just made this yesterday for my hubby’s surprise birthday party…it was a little daunting, but it turned out pretty good! I’m a pretty amateur baker, so I did things like not get the cakes lined up perfectly and overcooked/let the frosting cool too much, so it didn’t pour that great, but it is a pretty forgiving cake. I did the chocolate buttercream on the outside like yours, and then reheated some of the leftover cooked frosting and drizzled it over the top. I finished it off with gold sprinkles since it was his golden birthday. It looked pretty good! Thanks for the recipe and idea!

March 27, 2012 04:41 PM
Sara said...

WOWzaaaa that looks fun and yummy! you are amazing. I love your pictures and recipes!!

March 30, 2012 10:51 AM
Tiffany said...

How did you get the layers from the pans to the cake without them breaking?

April 16, 2012 10:23 AM
Shannon Wilson said...

I baked this one today, my gosh I had so much fun! I LOVE this cake! Thanks for posting it Bakerella :)<3

May 5, 2012 02:27 AM
Rachel said...

Made this for my sisters baby shower, I decorated the top with raspberries and blackberries and it was a huge hit! Thank you!

May 22, 2012 12:24 AM
Mandy said...

My neighbor used to make these and she fried the cake layers in a frying pan. I was too young to remember how she did that part. Anyway, it always looked like your final product before the last layer of cream cheese icing. Delicious!!! BTW, I’m originally from south Georgia. These type of cakes are in most every bakery.

May 31, 2012 07:41 AM
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