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Gallery Recipe Summary Servings: 14 Yield: Makes 1 six-layer cake;

Ingredients Ingredient Checklist 1 1/2 cups (3 sticks) unsalted butter, plus more for pans 2 2/3 cups sugar 1 tablespoon pure vanilla extract 4 cups cake flour, (not self-rising), plus more for pans 1 tablespoon baking powder 1 1/3 cups milk 11 large egg whites Pinch of salt Mrs. Milman’s Chocolate Frosting

Gallery

Recipe Summary Servings: 14 Yield: Makes 1 six-layer cake;

Recipe Summary Servings: 14 Yield: Makes 1 six-layer cake;

Recipe Summary

Servings: 14 Yield: Makes 1 six-layer cake;

Servings: 14

Yield: Makes 1 six-layer cake;

14

Makes 1 six-layer cake;

Ingredients

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, plus more for pans 2 2/3 cups sugar 1 tablespoon pure vanilla extract 4 cups cake flour, (not self-rising), plus more for pans 1 tablespoon baking powder 1 1/3 cups milk 11 large egg whites Pinch of salt Mrs. Milman’s Chocolate Frosting

Directions

Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes.

Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice.

In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.

If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately.

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All Reviews for Old-Fashioned Chocolate Layer Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Old-Fashioned Chocolate Layer Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest