Spacer

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

Enjoy!

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!

Leave a Reply

Your email address will not be published.

728 comments on “Fourteen for the Fourteenth”

  1. Thanks for your motivation. I made one of my own, well with 12 layers. It was fun. http://lanenga.com/familyblog/?p=1745

  2. Oh bakerella, you had given me quite a bug. This Cake has haunted my dreams and consumed my thoughts!! I have really wanted to make this cake and for Easter I finally did. I was so excited the night before while getting everything together. And when I started it, I was so nervous! But It came out wonderful! And it tasted great! My family was very impressed! Thanks for posting this Cake. I look forward to making it again!! Check out my pictures here http://fernandez-littlethings.blogspot.com/2009/04/i-did-it-i-did-it-i-did-it.html

  3. I was inspired to try this with rainbow layers. I think next time I’ll use a frosting that will harden better. Do you know of a good white one?

    http://bjeanwi.blogspot.com/2009/04/coconut-over-rainbow.html

  4. Well I don’t remember what I was searching for that landed me here, but oh my goodness that’s one amazing cake! I made a cake recently that has lots of layers, but you keep adding batter to the already baked layer and then put it in the oven. Needless to say, it didn’t work out. Something about eggs and volume. Anyhoo — fabulous job on that! Now, back to my search…

  5. Just wanted to say that ever since I saw this gorgeous cake on your site in mid-Feb I’ve been waiting for an occasion to make it and I finally tried it yesterday on Easter! I have to admit that some parts were harder than I anticipated. Yours was much more beautiful than mine… not sure where I went wrong, but my layers were sliding all over the place, I had to use a very rudimentary steadying device to keep it upright. That and my layers were a little mushy (should’ve baked longer I guess), and my chocolate frosting for between layers etc was waaayy too thin (again, should’ve left it longer to thicken). I guess impatience was my demise? Hah. The butter cream frosting saved the day though, and the cake was still DELICIOUS! :) I love a challenge, would definitely make it again, just need to adjust how I put it all together. Thanks for the fab recipe! Your pics are beautiful.

  6. I just made this for Easter and it was amazing! It tastes even better then it looks. And it’s really not that hard to do!

  7. Did you do this exactly from the linked recipe and use regular sugar? It should have worked fine.

    To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.

  8. I made this for my brother’s birthday last week. The cake layers were actually very easy to put together and baked quickly, I did 14 layers like you, with parchment circles in each pan.
    The filling did not really set well. It kept oozing out of the cake in a puddle all around the bottom of the cake. I frosted it with your delicious frosting, but the thin chocolate filling still kept oozing out at the base. I scraped it off as best I could and then piped HUGE rosettes around the base to try and hide it, but by the time I served it, there was more. And then the next day, too, there was more leaking out! I don’t think I overdid it either, because I only used about half the filling. Anyway, the cake was still a success, it was actually a fund project and felt like an accomplishment. Thanks for posting this.

  9. Hope they are just as big of a success for you

  10. Thank you Bakerella! This was this first thing I ever made from your blog, and it was a hit at party! I ended up with 12 layers as opposed to 14, but all in all, it worked great. Now I’m ready to actually try cake pops for Easter!

  11. Anonymous – good luck

    Barkley’s Mommy – nice job!

  12. 390 comments!!! I’m a newbie to your site… I attempted your 14-layer cake and had GREAT SUCCESS! (Thanks very much for the post from people who did not let the chocolate “topping” cool enough!) Please look here http://winged-pigs.blogspot.com/ for the pictures of my cake (pink and white layers) and HANDMADE CHOCOLATE BUTTERFLIES!!!

  13. oh, i thought i did a pretty good job of spreading them, maybe it had something to do with the oven? the cake was amazing anyways so i guess it doesnt matter as much =) thank you! i’m going to make me some cake balls in two weeks. cant wait!

  14. I just followed the recipe and mine were flat. Did you spread the batter out evenly?

  15. oooh! i made it and it was absolutely delicious! thank you sooo much. but i have one question for you, all my cakes were puffy in the centre and so the edges of the layers drooped and the layers kept sliding all over the place (i had to use a lot of supports). is there a way to ensure they bake flat? oh and the icing didnt harden, should i have cooked it longer? im sorry, i have so many woes.

  16. Twirly McSwirl – the recipe I foudn suggested it and I wanted to make EXTRA sure that they super thin layers didn’t stick to the pans.

    Laura – I don’t think I would have even tried it if I had to clean all the pans in between. Glad you went for it.

  17. Oh, Bakerella, what have you done to me? First, it was the red velvet cake balls. Now, it’s the cake that must have weighed ~20 pounds when I was finished with it. I just ate a slice, and now my teeth hurt. Needless to say, it was quite the hit at our family get-together today.

    My thoughts: I knew this would take awhile to put together. I just didn’t bank on spending four hours in the kitchen. Subsequent attempts at this recipe will likely not take so long since I can make a few tweaks with my planning to streamline things a bit.

    Preparing the pans was a task in itself. Disposable aluminum is definitely the way to go. If you feel bad now about being wasteful, you won’t by the end of this project. To the person who asked about the parchment paper: I wasn’t sure if you mean where to find the stuff (usually the grocery or craft supply store) or why you would bother in the first place (just one more method to keep those tiny layers from sticking to the pan). SO, even though buttering and flouring can be a little labor-intensive, you don’t want to go to all this effort only to have your cake layers destroyed when you try to flip them out of the pan. With Bakerella’s method, I pretty much just flipped them and gave the a little rap on the counter. Presto!

    Somehow, I ended up with enough batter for 16 layers. I followed the recipe to the nth degree. I guess my batter measurements were just a tad off. I think I’ll aim for 3/4 cup next time in the hopes of getting it right. I do think thicker layers would have been a little easier to handle, but nobody was complaining about too much cake at lunch.

    The icing set up fine. Probably important to realize you’re not going for a traditional, thick frosting. It may seem syrupy, but it will thicken up quickly once you start pouring and spreading. Perhaps due to the extra layers, I ran out of the boiled frosting by layer 9 or 10. Another half batch did the trick.

    That’s it. My stomach hurts and, yet, is so happy. Thanks! I’ll be thinking of your blog when I’m in the gym for an extra hour tomorrow night.

  18. I’m thinking of making this for my husband’s birthday, but we have a TEENY kitchen so I’m not sure if I’m intimidated or not….

    Could I trouble you to explain the parchment paper to me?

  19. I made this today for a birthday and it was delicious!!! Everyone loved it! Thank you for sharing…btw…the choclate ganache was fabulous!!!

  20. I’m from Maryland, so I dug out my recipe for a 10-layer Smith Island cake. I didn’t use the boiled icing that is traditional since some people aren’t used to such a sweet icing, so I need to test out why my cake layers domed while icing, but it was fabulous and I got oohs and ahs when it was cut. So thanks for the reminder! It’s now my de facto gift birthday cake.

  21. I have recently come across your blog and I’m LOVING IT!!! I decided to give this cake a go for my sisters birthday last week and it was a big hit! I managed to make mine with 9 layers. It was sooo much fun to make. Thanks Lisa xo

  22. Mrs. Bee – thanks

    sweet pea TREATS – I used regular sugar and it thickened up fine for me. Make sure you went to the 12 layer cake recipe link and not the 14. I didn’t try the 14.

  23. I made this cake (12 layers) and it turned out awesome. HOWEVER, the cooked icing recipe calls for sugar. I questioned it in my mind but did it anyways and sure enough, it didn’t thicken up.

    Perhaps sweet Bakerella, you could post the CORRECT recipe right on your page so no one else makes that mistake?

    Otherwise, this cake is super good and was actually easier to make then it looks. My friends were impressed!

  24. That looks yummy, Now if I make it, HOW would I get it to church? Oh the Horror

  25. Janie – Happy Birthday! Lucky.

    kathy – Oh have fun!

  26. OMGoodness! I just found you and I’m loving what you share. Thank you so much for this – this has given me a great idea for my soon to be 13 year olds bday party

  27. I’m from the Eastern Shore of MD and have an Aunt who is a Smith Island/ Crisfield native. We grew up with these cakes and I’m impatiently waiting on my (birthday) banana layer cake this weekend! The most popular that I’ve noticed are yellow cake/chocolate and yellow cake / chocolate and pb.

  28. That would have been funny to see. Maybe your frosting was too warm, too. Glad you liked it though.

  29. I attempted to make this cake today. I intended on 9 layers, but when the 7th started cracking, I decided 6 was fine. Your pancake/cakes look flat, mine didn't. So mine started forming a dome & I think the frosting weighed it down & then I told my brother (it was for his b'day) to hurry & get here cuz I didn't think the cake was gonna make it. As we were singing "Happy Birthday" 1 piece of the cake actually plopped off the cake stand & onto the counter, it was hilarious.
    I must say, they did "oooh" when the cake was cut & they saw all the layers & it tasted delicious.
    It wasn't as difficult as I thought, of course, it didn't turn out as I thought.
    All in all, it was fun & I'll definitely try it again. Thanks for posting about this.

  30. Katie – it looks FAB-O!!!!! Nicely done.

  31. I made this cake for my brothers 21st birthday. It was so much fun :D

    http://iheartkatiecakes.blogspot.com/2009/03/cake-that-almost-killed-me.html

    Thanks for the clear and concise directions, you kept me right :D

    Katie xox

  32. Liz – have fun

    Bush Babe – funny and welcome

    Debtfreemommy – weird. No… more like NE Georgia

  33. hahah. Are we related??? I was just thinking about my husbands grandmother 14 layer cake and how wonderful it is. Then I read that its the smith family cake which is the same exact name of ours (smith is their last name!) are you from southern GA? lol

  34. Oh. My. God.

    I just scrolled from the PW entry. Remind me never to scroll on your site. I am dizzy and drooling at the same time. Not pretty.
    :-)
    BB

  35. I love this! I am going to make it this week-end.

  36. Becca – yes

    Jennifer – it is rich

    SandeeA – wow that sounds cool

    Claudia – a vanilla icing should work too.

    Jenny – come back any time.

    henzy – thanks. They are all mine.

    Anonymous – I don’t remember for sure. I just waited until it looked like it had a hardened exterior.

    Starwoodgal – glad to help

    Hannah – it was pretty dang good

    Lynda – hope it brings a lot.

    Holly – very cool

    Melanie – whatever I have handy. I just used a big knife from a butcher block set for that one.

  37. Hi Bakerella!

    What is your favorite tool to cut cakes. Whatever you used for the 12 layer (in 14 pans) cake cut so cleanly and didn’t smear one layer into the next!

  38. My husbands grandmother(who is 89) is from Mississippi so I asked her about this kind of cake. She told me that these kind of cakes were from the depression era where everyone would make a cake from what they had. She said her mother used to make two kinds, one with homemade jelly in between the layers and another with meringue and coconut. Just thought I’d share that with you! Thanks Bakerella! We probably wouldnt have ever know this if you hadnt made that cake! :)

  39. I just made this cake! It actually worked and I’m sending it off to an auction for our Town’s Senior Class Fundraiser tonight. Thanks for the great inspiration.

  40. WOW! That looks like the best cake ever!

  41. Hey Bakerella!

    So glad I found this easier version of what is traditional known as a Hungarian Dobosh (Dobos) Cake. We use to buy them from a local baker when we lived in Baton Rouge many years ago. Lord-ee Mercy! I’ll be making one those soon. :)

  42. I made this today for my husband’s birthday. He loved it–especially the buttercream frosting. It didn’t take as long as I anticipated, which was nice. I did use foil pans, though, to speed things up.
    I didn’t have enough unsalted butter, so I substituted shortening for the cake.
    Also, could you please include approximate times for how long it takes your icing to set up? I didn’t know how long to wait.
    Thanks Bakerella. This was a success.

  43. wow..
    do you take these pictures yourself..or are they borrowed because that is some very good food photography…

  44. I think I’ll try this for my daughters 16th. looks great! first time here, you have some followers and I can see why, I will be back
    jenny-jennywhocaniturnto.blogspot.com

  45. Is there anyway to make this cake without adding in 1/2 cup of unsweetened cocoa powder? I would love to make a vanilla version of this cake.

  46. Hi, I just found out about your blog which I fin AMAZING!

    I prepared a cake similar to this one, but prepared in a different way, baking first one layer, then putting over it the next layer and baking again, and so on until the cake is finished with its eight layers,… if you would like to see it, I leave you the address…Only the recipe is in Spanish! Have not had time to translate it yet! http://larecetadelafelicidad.blogspot.com/2008/12/pastel-rayado-como-yo.html

    I will come back for more recipes for sure!

  47. I made this cake last week and it was out of this world! The cake was so moist and the frosting was like nothing I’ve ever tasted. It all worked together nicely. But it was very rich. I couldn’t eat a whole slice. It was easy to make but it just took a long time.

  48. I love this, it what cakes are supposed to look like.
    Baking Monster

  49. MarcyG. – she’ll love it

    Blissful Babe – go for it. It’s not that hard.

    Lisa Marie – thanks

    Stacey – an hour to bake all the cakes and probably another 1-1/2 – 2 to prepare and make frostings. I’d guess about three total

    Karen Cupcake – Yeah. it is pretty easy. Just looks intimidating

    Rachael – yes. Go to the link for the 12- layer cake in the post and that’s what I used.

    hello gorgeous – you don’t need a practice. You can do it.

    momoftwins – thank you

  50. I am speechless! Beautiful pictures..

  51. I could feel my mouth watering more and more as I scrolled through this revelation! It looks gorgeous, may have to try it out on the family (or better still have a practice run first!:D) xxxx

  52. do you have a recipe for the icing that you used to layer the cakes?

  53. Ok I made the cake two days ago… and fed it to a few of my neighbors (they email me every day asking whats for dessert..hahahaha) and everyone has just DIED Over this cake!!!!!!!!!!!
    The extra frosting totally makes the whole thing incredible!!
    My facebook friends were all astounded looking at 14 cakes cooling on my counters…hahahha… but drooling when they saw the finished product (which of course looking about 400 times less appealing as your gorgeous cake..hahahaha)
    Thank you thank you thank you for this one!! We have all decided its the “New favorite”!!!
    And it really wasnt that hard to make!!! (unlike those cute turkey pops…hahahah and the chipolte cupcakes)

  54. I’d love to know how long this took! I mean… all those pans. I’m sure they didn’t all fit in the oven at once. Then to ice between each layer…

    It’s amazing! But I’d really like to understand the time involved. :)

  55. Wow!

    All I can say is that cake looks AMAZING!!!

    I am totally impressed and want to eat a piece right now!

  56. Gawd. That is absolutely gorgeous!!
    I bookmarked it, but… well. We will just have to see how brazen I get. :p

    Thank you for sharing it!
    (Found you via Of Food & Fat)

  57. I love the look of this cake and the recipe looks delicious. I’m making this for my daughter’s 13th birthday with a 13 layer cake!

  58. My kind of cake!

  59. In this post- at the top is a link to the 12-Layer cake recipe I used. The icing is part of that recipe. Then I added the buttercream that is on the outside.

  60. Help!?! I need to know what the chocolate icing is between each layer. There is no mention of it on the blogsite. ganche? Help!!!

  61. prosediva – Wow… that’s IMPRESSIVE!

    julie – read through the post again. There’s a link to the recipe that is for the cake and icing. The buttercream I listed is what I added to the outside… last.

    Brittney – I wouldn’t call actual individual layers dense, but when you cut into the cake with the icing you might call it that. The cake became really moist.

    Becky – Congrats. It sounds really pretty too.

    gillian – you probably should, but I didn’t bother.

    sweet pea TREATS – get to it.

    miss shortcake – Thanks

  62. holy…wow. I mean, holy cow.

  63. OMG I love you!!! I’m sooo making this cake! It’s damn impressive!

  64. do you have to refridgerate the cake with the dark buttercream frosting????

  65. When I saw this post, I thought, “What a GORGEOUS cake!” So I had to try it this weekend. I tweaked it a little by making white cake batter and devil’s food cake batter, and alternating the layers. My husband is a strawberry fanatic, so I made a strawberry glaze for between the layers. I iced the whole thing with a chocolate buttercream. It turned into a sort of “neapolitan” creation. After his first piece, my hubby told me, “I think this is the best thing you’ve ever baked. EVER.” So thank you, Bakerella, for inspiring me and helping me to make my husband’s weekend! :)

  66. Hi Bakerella,
    My friend and I undertook the great task of making this cake this weekend! It turned out well, but the layers were really dense and milky tasting. Yours looked much more fluffy and cake like, but was it? We used the same recipe. Anyways thanks for the great ideas!

  67. That looks beautiful!!
    I’m assuming the “Dark Chocolate Cream Cheese Buttercream Frosting” recipe is the one for the inside of all the layers, but what recipe did you use to cover the outside of the cake when you were done??

  68. I have lived in Alabama all of my life – and my grandmother’s 12 layer caramel cake was my fave. She used sewing thread and steady hands to slice each cake layer into 4 layers each. Your cake is gorgeous. I have to make one now. And the aluminum pans are a fabulous idea.

  69. Katty – thanks

    jellybelly*jellybrain – I will

    Daintry – very funny!

    KennaLeigh – you’re welcome

    Jen – try it

    The Waspy Redhead – good luck with it

    Kate – don’t worry. I won’t tell anyone

    Heather – thanks

    Tricia – yes and then some

    Eve – sounds delish

    Katiecakes – at the grocery store.

    Catie – Awesome

    Shari@Whisk: a food blog – I wish

    Shannon – There’s a way to upload it from your hard drive. Go to the layout section and look around.

    katsk – cool

    VelezDelights – It’s really not that hard

    Sheila, The Dreamer – that was the best part

    Sheena – flat layers. thank goodness.

    Anonymous – wow, that sounds harder

    Throw the Rice – thanks

    khymita – you are so sweet. Thank you!

  70. Hello, I´m spanish. I´ve never seen a blog as wonderfull as yours. You make really perfects and wonderfull cakes and cupcakes. Congratulations!!
    If i could, i would buy you some cakes and cupcakes. Please keep making this wonderfulls and beautifulls cakes!!
    I know my english isn´t really good, I´m sorry.
    And my best regards from Spain.

  71. i love your blog, i just passed on an award to you!
    http://throwtherice.blogspot.com/2009/02/yey-my-first-award.html

  72. You can also cook the layers in a fry pan on top of the stove. Grease the pan with butter and cook like pancakes. Frost while they are still hot and it makes it scrumptious!

    Michelle A.

  73. OH MY GARSH!!! That looks absolutely FABULOUS!! How did you get it not to tilt???

  74. Wow that is Gorgeous!!!! I like how you kept it a secret on how many layers! I bet there are a lot of ooohs and aaahs when you cut through it!!!! Fantastic work and it looks yummy!!!!!

  75. At first, this seems so intimidating… but after reading your post, I felt more confident about attempting it =)

  76. WOW! Looks really great and I so want to try doing this now.

  77. Hi Bakerella. This cakes looks absolutely delicious. I have laready commented twice on how great this cake looks. Anyways on your blog, you use blog spot. How did you get an image as your header?

  78. Holy cow! That is IMPRESSIVE! You are such a pro.

  79. This is AMAZING! seriously awesome, i wish that I had found a recipe/idea for that, although I did make a red velvet cake in the shape of a heart for my valentines party (and three different types of cupcakes!)

  80. I love this cake! Already have it earmarked for my brothers 21st birthday!

    I know you’re probably to busy to get back to me, but where did you get your pans? I can’t find any anywhere!

    Katie xox

  81. My mom used to make this once a year! There’s a German version called a Prinzregenten Torte (Prince Regent Cake) that’s essentially 95% buttercream. So. Delicious. You. Could. Die.

  82. Oh wow, that is some cake!

  83. It’s beautiful!

  84. OMG, you are a cake temptress. I’ve just spent 20 minutes of (work) time looking through your archives, and not only is my stomach growling but I want to go home and make it ALL! I think it’s going to be a delicious weekend. I’m so glad I found your blog… keep posting beautiful treats!

  85. Gorgeous! I have family from all over “LA” which of course stands for lower Alabama. I’ve never come accross this cake, but I’m in love! I’ll be trying it this weekend!

  86. Wow…it’s beautiful and looks delicious!!! I might have to try that……my mouth is watering just looking at your pictures of it!!

  87. WOW! That cake looks fantastic! I can’t wait to try to make one of my own! Thanks for all of the fabulous recipes!!! You’re the best Bakerella!

  88. My husband wants to talk to you about our growing waist lines and his high cholesterol! :) I am so trying this cake this weekend.

  89. That looks so cool inside.
    It’s kind of like what I was aiming for when I made my son’s rainbow birthday cake :
    (http://wwwjellybelly-jellybrain.blogspot.com/2008/10/somewhere-under-rainbow.html)
    Please do have a look because you’ll be amazed at just what a disaster it was!!

  90. Can I just say that you are BRILLIANTLY AMAZING!! I linked your post on my blog.

    http://www.cottoncandysugarrush.blogspot.com

  91. Maria G – just email it to the address in the profile. I did some conversation hearts too.

    Kathee – that sounds cool

    Hippie Mama Kelly – Way to go!

    Neil and Meredith Larson – Use the “blog this function” in flickr if you can and then credit and link to the site and no problem.

    RugloverMary in Victoria, BC – it would be pretty

    Angie Seaman – thanks

    Jeanne – I want that one too.

  92. I’ve seen Julia Child do somthing like this, but it was a ton of crepes and jam. Now that I see your version of cake, I don’t know which one to try first!

  93. Just wanted to let you know that I love your blog. I’m a huge cupcake fan/consumer more less…and love your images and your art for all things sweet. I tagged you for an award over on my blog. Just an FYI.
    Blessings, Angie (Indiana)
    http://www.angelicagracedesigns.com/blog/
    http://www.angieseamanphotography.blogspot.com/
    http://www.agdprayerblog.blogspot.com

  94. that cake is beautiful and it looks delicious! hmm…now i want some cake. darn it.

  95. I am dying to try this and use food colouring or flavourings for the different layers. So many possiblities! YUM

  96. what a showstopper~ kuddos for your yummeriferous success:) i’m loving your creativity and your willingness to share it with everyone~ thanks!

  97. you are my domestic idol! :) keep up the deliciousness!

  98. You make things look so easy…I want to try it, but I’m no Bakerella!!

  99. WOW!!! That cake is wonderful.

  100. TOO COOL! That’s amazing and chocolate covered pancakes was EXACTLY what I thought when I saw that picture! You are way too awesome! I only WISH I had 1/2 the talent that you do!

  101. Hmm, I think I have the perfect cake for my son’s upcoming first birthday! Thanks!

  102. Dearest Bakerella,
    I have long admired/lurked your blog and now I am planning my daughter’s first birthday party and was wondering if I could use two pictures of your cakes on my blog. Specifically the lovely 14 layer cake and the cute mini cakes messy, sassy, and classy. Since a one year old cannot tell me what she wants I thought I would have the blogging world cast a vote. Of course I will site your work as yours. My blog is neillarsonfamily.blogspot.com. Let me know if thats ok with you.
    Thanks,
    Meredith Larson
    (Aspiring Baking Goddess)
    PS I tried to email this to you but sadly fate is against me

  103. It does look almost like a crepe cake like someone said.

    Wonderful job!

  104. That looks amazing! I will have to try sometime.

  105. WOW! I’m lost in the layers…

  106. This is an amazing cake and thank you so much for posting this! I made this cake this week too, and I had a great time doing it. It was super yummy too!

  107. Now that is impressive AND inspiring!

  108. I didn’t realize this is a southern thing! My husband’s grandmother makes this at Christmas each year… and she is true blue Southern lady! She does it as a sheet cake though and it lasts all through the visitors at Christmas. She alternates colors… red and green. It is really pretty! She sticks it in the freezer and when people come by, it comes out and slabs are cut off… it is really yummy just a little bit frozen still!

  109. this is crazy..you can do anything
    =D

  110. WOW and WOW, that looks beyond wonderful. WOW!

  111. Bakerella, I wanted to share with you something that I did for my daughter’s bake sale that was around Valentine’s Day. I made heart shaped pops that looked like Conversation Hearts. I am new to blogging so I am not sure how to share the photo. I would love to show it to you.

  112. Holy cow! Can I just hire you to come over and be my personal baker??? That is amazing. I’m drooling and know that mine would be listed on Cake Wrecks.

  113. I love it! I might try it some time!

  114. WOW! That looks delish…I’ve never heard of one of these…and I’m from waaaaay south…and by that, I mean Australia!! LOL (Sorry, I couldn’t help it!) :)

    I think my dad would have a heart attack just looking at the cake!! :) :) But I think he’d like it (dad + cake = a happy father!) – although, seeing as we’re all on diets (yes, the dreaded “D” word), we’re not allowed to indulge :(

    Thanks for the recipe, and the pretty photos!! :)

    –Liv–

  115. Now that must’ve taken patience. Looks great.

  116. That cake is insane!! It is WOW in the middle, too!!

  117. Girl Japan – cool name. I’ll have to look that up

    Kathy – it was me :) jj

    Buhri – it was a chocolate icing that’s cooked. There is a link to it in the post for the 12-layer cake recipe.

    Prissy – sorry about your grandma. you should totally carry on the tradition

    emsres – will do

    Sue – I’ll see what I can work out.

    Anonymous – I would have tried the Smith Island version, but I was afraid it wouldn’t be enough for 14 layers. Next time for sure. And I’ll fix the link to forward to the right version of the Smith Island Cake recipe

    Cassonia – that’s talent.

    Anya – embrace it.

    Angela – you’re welcome

    Beth Paulson – man… you’re quick!

    slepre – it might. , you may want to adjust the amounts a little though.

    Selina – ha … but his navey buds would probably get a chuckle

    Reese – hmmmmm… maybe

    Beverly – nope – the cooked icing is in the recipe for the 12-layer cake. The extra frosting I added at the end is different.

    Niki – cheer up.

    tamela – love it.

    Elizabeth – these came out perfectly with the parchment paper.

    Jodie – 21/2 hours

    Blogger by…K@ Ashcroft – sure.

    Andrew’s Mom – crepes… hmm… maybe that should be next

  118. This looks incredible. I made Martha Stewart’s 40 layer crepe cake – and it had a wow factor too – but this is much simpler! Yummy.

  119. I guess Ive been going to the wrong parties too! It looks delicious!

  120. OH MY GOSH!!!

  121. Well, you have done it again! My daughter saw this cake and promptly announced that this was the cake she wanted for her birthday this year. At least I have some notice.

    I tried your fun “box of chocolates” cake. I had so much fun doing this one. Thanks for all of your fabulous ideas.

    I’d love for you to check out the cake I made. If you get a chance, come visit my blog!

  122. i’ve seen this cake on one of the Food Networks. thanks for the detailed post and wonderful pictures.

    i’ll have to try it one of these days.

  123. could you do other flavors? I was thinking a lemon cake with raspberry between layers and then the chocolate all over the top and sides.

  124. Wow! I can’t wait to try this one!

  125. oh my! that’s amazing!

  126. WOW is right!!! I SO want to try that!!

  127. Now THAT is a work of art! How beautifully yummy!

  128. wow…………..amazing!!
    i want one of those… í have to try!!

    thanks for showing it!!

  129. holy cow, this is gorgeous. I was wondering how long this took you? I’d love to try it sometime (only for a very special occasion, of course) but want to know how much time I should allot. (then I’ll take your guesstimate and add about 3 hours since I have 2 little boys. haha!)

  130. i’m from alabama living in LA and you just made my favorite southern dessert. i cry thinking about it. but i’m only done 11 layers and didn’t think to use disposable pans! good idea with another addition of the icing, it is prettier. seriously if you could deliver that to make that would make my day.

  131. HOLY 14 layer COW! You always amaze me! Now I want chocolate cake!

  132. Wow. Just, wow. I would never have the patience to bake such a gorgeous cake!

  133. What always intimidates me about cake baking is getting the layers out of the pans without tearing them. That’s why I tend to make sheet cakes that you just serve right out of the pan ;) My kids would flip OUT if I made a cake like yours!!

  134. yum yum yum! I want to eat it all up!!

  135. GORGEOUS as usual. You leave me in awe…

  136. wow. you amaze me!

  137. yellow cake with chocolate frosting is my absolute all time favorite. Can you be in Tampa with one in October for my birthday…thanks in advance :-)

  138. It looks absolutely amazing! I do have to say – it is a little nuts. i live in atlanta and i had never heard of this! WOW!! I think i will have to rope in someone to make this. :)

  139. i was inspired to use some left over batter to try this in a mini version and only came up with 6 out of fourteen :) but it was fun to try!

    http://cupcakemate.blogspot.com/2009/02/6-out-of-fourteen.html

  140. that is beautimous!!!I love it I am going to make it for my daughter’s 4th b-day in 2 weeks. but Ithink I am going to fill with Raspberry jam and make Fluffy Pink frosting!
    Thanks for the idea!!

  141. I had a horrible day today. Just awful. I came home from work in tears. Then I looked at your blog….

    As soon as I got a look at that finished cake, sliced open, a smile spread across my face and I actually giggled. What can I say, cake makes me giddy. And that cake is a gorgeous piece of work.

    I love what you do and you really inspire me in the kitchen. Thanks for making my day.

  142. Did you use the same frosting recipie as provided for the layers as well? If so do we have to heat up so that it drips?

  143. Wow. I saw something like this from another blog from quite a while back. You don’t make it look so hard, but oh so yummy! Haha :)

  144. ….. (that is me being absolutely speechless). Amazing!!!

  145. HI , love your ideas. I’m from Tijuana , Mexico and here there is a chef that in his restaurant makes a multilayer cake like the one you made only that instead of cakes he uses… crepes. Yup! he uses crepes a hole bunch of crepes stack one on top of the other…it’s huge and the flavor, oh my sweet tooth,it’s great.

  146. that is soooo amazing! gotta try that one out! http://www.artisancakecompany.com

  147. How in the world can I be from the South and not know about that cake? That is amazing. I want to tackle that bad boy!

  148. You are so sweet! My grandmother used to make a cake like this, one of the many lost reciped from her kitchen. She was a Smith.Hmmm….

  149. I heard of this recipe a few years ago when my mom had several cake orders for it. I watched her make it, but have never tried myself. Hers always looked sooo good and yours looked fantastic too!! Awesome job!

  150. I am so embarrassed that I said my husband is a her in my last post! LOL Just wanted to clarify that he is a he! LOL

  151. I have visited your blog many times and I am aways amazed at what you do. But this takes the cake! :) My husband is in the Navy and I am going to make this and take it to her work. I am sure we can feed many sailors on this cake. I can’t wait to see their reaction!

    Thanks so much for being so amazing and talented!

  152. I live in the South and have never heard of this…heard of a Four Layer Delight, but not a FOURTEEN Layer Cake. Apparently I’m going to the wrong parties too! It looks awesome!

  153. That is very cool… but insane (in a good way!) :)

  154. this looks so delicious i have only heard of a 14 layer cake one time on tv and it was a coconut cake

    i wonder if this recipe would work on 16 layers becuse for my sisters birthday on the 16th? i will have to try this!

  155. OMGoodness That is the bee’s knee’s! Just scrumptous looking! Gotta try that at the church dinner this weekend! Thanks.

  156. I have to try this….looks like so much fun!!!!

  157. You, Bakerella, are awesome. Everything I wanted to comment on has been said! I never cease to be impressed and amazed by you and your talent. Gotta go and get something chocolately as I am drooling!

  158. my mouth is watering…

  159. This was an awesome recipe, I tried it yesterday for Bunco night, only ten layers though. Everyone loved it. It was not hard to do! I put a pic on my blog if you want to see. Thanks for the great tips and recipes!

  160. Thank you for reminding me of the layer cakes of my youth, that is just lovely! I know what I am going to try next time we have a celebration!

    Angela

  161. That looks fantastic!! Great job! Part of me is dying to make it and part of me is terrified to make it. *LOL*

  162. I have seen those cakes before and I have wanted to make one but I just haven’t gotten the courage to do so yet. But I wanted to tell you I made your oreo truffles for V-day for my friends and my kids teachers and they turned out so good. Thank you. I think I might try the cookie brownies next!!!

  163. That’s an awesome cake! I’ve never had a cake with so many layers. Definitely looks much better with the extra frosting.
    I may have to try making this sometime (and will probably also go buy myself some aluminum cake pans for the same reason you used them. So much easier!).

  164. Thanks so much for posting this.

    I am making it next week for my son’s birthday. He’s fourteen! He loved the idea and I’m glad to have an excuse to try this.

    I think it’s a nice idea for kids’ birthdays, you can adjust the layers to their age. I love it.

  165. I’m from NC and we have made this cake as long as I can remember. It’s a must have for Christmas. My aunt Joyce is the master baker in our family and her cakes usually come out with at least 24 layers. She even made one with 31 layers for my 30th birthday. The extra one was for the coming year. It was about 10-in. tall.

  166. Hi I know that others have commented that this is the official Maryland dessert.
    THE SMITH ISLAND 10 LAYER CAKE
    link below for the real recipe

    http://www.npr.org/templates/story/story.php?storyId=88412262

    the secret to this cake is the icing
    and I do hope that all bakers will note that the sugar listed in your 10 layer cake recipe list sugar
    this is important because it
    should be POWDERED SUGAR NOT GRANULATED SUGAR
    won’t you please try our smith island recipe next time with the fudge icing thanks bella

  167. Um excuse me while I wipe the drool off my mouth :)

  168. My great grandmother used to make 21 layer cakes. They were CRAZY. My mom and my sister both make the smaller version, maybe 10 or so layers. Also, nobody has ever been able to recreate my great grandmother’s icing. We have the recipe. She’s still alive and can tell us any secrets…but yet it still never works out the same.

  169. Holy Cow, Wow. I had a 7 layer carrot cake once, but 14–WOW! Looks great.
    Having a giveaway on my blog today!

  170. OMG, OMG, this is so so beautiful. Love the layers and colours of the chocolate flowing through. It’s a work of art!

  171. That looks amazing! I’ll have to try it someday.

    I have a question. Since you label all your posts would it be possible to have a listing of all your labels in a side bar? Like you do for your archive? You have so many great recipes but they’re not easily accessible. You have to go through each month to browse previous posts. If I’m not making any sense this blog has a listing of all her labels. http://www.beantownbaker.blogspot.com/

    Thank you and I cannot wait for your next creation!

  172. AMAZING!!! Thanks so much!!!

  173. Thank you for the step by step instructions. WOW!!!

  174. That is really amazing looking. I can’t imagine the look on my hubby’s face if I brought home that many aluminum foil pans for baking something like this.

  175. Fantastic cake!

    Check out http://thecaucus.blogs.nytimes.com/2009/02/14/tastiest-obama-lincoln-comparison-ever/

    Saw this installation of cupcakes and thought of you.

  176. derYou just brought back such wonderful memories for me. This was my first year without a cake like this in my life. My grandma died last year on this very week. So, this holiday season we didn’t have one. You have inspired me to start making them MYSELF and carry on the tradition. Thank you so very, very much. Prissy D.

  177. With 219 comments , what is left to say but WOW!

  178. holy smokes, that looks amazing!!! Can’t wait to get back on my feet and do some baking again. Your blog is my inspiration! (I broke my ankle)

  179. This is a beautiful cake!
    I cannot wait to make it, it will take several tries I am sure.

  180. I cannot wait to try to make this, I’m sure I will have to make it several times before I get it right?

    Norma

  181. I really want to make this cake and I am curious what you drizzled over the layers. Is it the dark chocolate frosting? Or is it more of a ganache?

  182. At my girlfriends house on Sat. she received a surprise on the doorstep…they were your “cupcake” pops….I got to try one, and it was delish!!! And we still don’t know who made them and delivered them….probably the neighbors. I knew immediately what they were!!

  183. My first time visiting your site “wink”! This reminds me of Baumkuhen = ) “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.”

    I so know what you mean… okay I must admit after I have a huge baking feast.. my feet hurt, did yours?

    The layer cake looks like a la chic layer cake, very chic and your photography amazing!

    Greetings from Japan!

  184. Wow, wow, wow!!! I’m droolin’ here…It’s soooo purty and looks dee-lish. You’re right, that pic did look like chocolate covered pancakes. LOL! I would much rather have the cake with the added icing…I personally feel that you can never have too much chocolate icing, especially homemade!

  185. wow that is crazy! i wouldn’t have the patience for all of that. haha. but it does look pretty darn cool once it’s cut.

  186. OMGosh! I think I gained ten pounds just reading that! I’ve got to make this cake and soon!! Thank you for the fabulous ideas!

  187. Hi! I just discovered your blog a few weeks ago and I love it! You truly inspire me to be creative in the kitchen…thank you! The cake looks amazing. I’ve had this Smith Family cake recipe in my drawer for a few years. I’ve always been a little intimidated by the amount of layers. I remember Art Smith making it on an Oprah show… You did a great job!!!

  188. Wow!!!!! And I thought I went through a lot of trouble making Dobos torte! The cake looks amazing!

  189. Thanks again everyone.

    mindy – that just makes me smile.

    debbieok – it probably should be if it's not eaten the same day

    Anonymous – you can do it.

    Pat D – thanks for the link

    Kate – Happy Birthday

    Caryn – naa – I'm sure yours is awesome too

    From Single to Married – didn't take too terribly long

    MammaDucky – MUST try this doberge cake

    Anonymous – I have the artisan if that helps. But to be honest, I'm not sure of the quart size.

    robinrane – me too

    Bridget – I'm not that clever. the recipe suggested it.

    Cakespy – see, you've even heard of it in Seattle. What's wrong with me.

    My Sweet & Saucy – I want to come to class.

    Ryan and Krista Lopez – WOW!

    Anonymous – I just left them in the pans to cool.

    RecipeGirl – nope. no trouble.

    Dionne – that sounds tough

    Allison – I was just thinking it would be cool to do this with cupcakes somehow.

    chris – that's awesome

    Hilary – I'm missing out.

    renklipastalar – he there. Hope you have a good week, too

    Truman's Mom – yes.

    Cali Cakes – yes. very pretty

    bethasd – oooh, i will.

    Amy – do it.

    DeLaceynkyle – how about fondant skateboards with candy wheels. Use them as toppers for the cupcakes.

    TonyaB – thanks. I liked it too.

  190. Hi! I grew up in North Carolina, and my Grandmother Ollie made this type of cake for every single special occasion. I have the recipe now, and it’s a treasured possesion. Thanks for sharing a little taste of the south with all your readers! :)

  191. Wow, being from the South, I’m appalled at myself for not having heard of this awesome-looking cake! It looks both beautiful and delicious!! I’m so glad you undertook the task of making this tall beauty.

  192. SO Yummmmms!

    krista:)

  193. Your cake is stunning!! And you take awesome photos. It reminded me of a Malay/Indonesian cake called kueh lapis (layered cake) that my grandma used to make. It must have been really tedious make that stunning cake.

  194. I bow down to the Queen of Cakes! =^..^=

Leave a Comment »