Amazing Six Layer Cake Recipe

A perfectly amazing six layer chocolate cake recipe with a vanilla and chocolate frosting.

Ingredients

Chocolate Cake
3/4 cups dark unsweetened cocoa
1 1/4 cups hot water
2/3 cup sour cream
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces (1 ½ sticks) unsalted butter, softened
1/2 cup butter
1 1/2 cups granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs
1 tablespoon pure vanilla extract
Makes an 8-inch, 6 layer cake

Vanilla Frosting
3/4 cup butter at room temperature
3 1/2 cups confectioners’ sugar, sifted (more or less for desired consistency)
1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistency
2 teaspoons vanilla

Chocolate Frosting
3/4 cup butter at room temperature
3/4 cup unsweetened cocoa powder, sifted
3 cups confectioners’ sugar, sifted (more or less for desired consistency)
1/3 cup half and half cream (or whole milk or heavy cream) *more or less for desired consistency
2 teaspoons vanilla
Garnish * Optional
1/2 cup chocolate cake sprinkles,

Directions

Preheat the oven to 325 degrees F.

Cake

Line the bottoms of three 8 inch round cake pans, with parchment paper and butter the parchment.

Dust the parchment with flour and knock out the excess flour.

Place the cocoa powder in a medium heatproof bowl. Pour the hot water directly over the cocoa and whisk until combined. Add the sour cream and whisk again until smooth. Set aside to cool.

In another bowl, sift the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, using an electric mixer, beat the butter on medium speed about 5 minutes, until the mixture appears to ribbon throughout the bowl. Add the sugars and beat until light and fluffy, about 5 minutes more.

Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides and bottom of the bowl and beat again for 30 seconds.

Add the flour mixture in three parts, alternating with the cocoa mixture, beginning and ending with the flour mixture.

Divide the batter among the prepared pans (about 2 3/4 cup of batter for each) and smooth the tops with an offset spatula.

Bake the cakes for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cakes comes out clean. Transfer the pans to wire racks and let cool for 20 minutes. Turn the cakes out onto the racks and let them cool completely. Remove the parchment.

Vanilla Filler Frosting

Using an electric mixer, cream the butter in a bowl, add the vanilla, and the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency.

Chocolate Frosting

Using an electric mixer, cream the butter in a bowl, add the vanilla, and the cocoa. Add the confectioners’ sugar alternately with the cream, in increments until you reach the desired spreading consistency

Assembly

Cut each cooled cake in half horizontally, forming six layers in total. If necessary, trim any domed tops to form even layers. Place one cake layer on a platter.

Divide the white filler frosting into 5 even portions. Frost the first layer and spread evenly to the edges with an offset spatula. Top with a second cake layer and white filler frosting. Repeat until the sixth layer is stacked. Do not frost the top as that will have chocolate frosting on it.

Chill the cake in the refrigerator for at least 1 hour.

Frost the top and sides of the cake with chocolate frosting. Sprinkle with chocolate cake sprinkles and serve with fresh whipped cream or ice cream if desired.