Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Butter - room temperature

  2. 2 cups 396g / 13oz Sugar

  3. 4 Eggs

  4. 3 cups 187g / 6.6oz Self-rising flour - sifted

  5. 1 cup 237ml Milk

  6. 1 teaspoon 5ml Vanilla extract Frosting

  7. 1 cup 198g / 7oz Sugar

  8. 1/3 cup 36g / 1 1/3oz Cocoa powder

  9. 1/2 cup 99g / 3 1/2oz Butter

  10. 2/3 cup 157ml Half-and-half

  11. 2 tablespoons 30ml Corn syrup

  12. 1/8 teaspoon 0.6ml Salt

  13. 1 Box confectioners' sugar - (16 oz) - sifted, plus

  14. 1 cup 198g / 7oz Confectioners' sugar

  15. 1 teaspoon 5ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated. To bake 6 layers of cake 3 at a time, divide the batter in half, then divide each half among the 3 pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter. Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick. Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency. This recipe yields 16 to 20 servings.


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