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Home » Recipes » Soul Food Classics

Modified: Oct 9, 2024 · Published: Mar 11, 2024 by LaKita · This post may contain affiliate links.

Little Layer Chocolate Cake (9 Layers)

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Close up side view of sliced cake on white platter on marble surface.
Overhead view of slices of cake on white plates by whole cake in the background.
Overhead view of slice on cake on white plate with a fork in it.
Close up side view of whole cake with slices cut out of it on white cake platter pin with text overlay.
Overhead view of slices of cake on white plate with the rest of the cake in the background pin with text overlay.
Two photos of finished cake on pin with text overlay.
Four process shots to make chocolate cake on pin with text overlay.
Close up side view of sliced cake on white platter on marble surface.

This rich and delicious Little Layer Chocolate Cake with 9 layers is made from scratch using simple ingredients. It's buttery little layers of yellow cake topped with an easy homemade chocolate icing. 

If you're craving more Southern-baked dessert recipes, then be sure to try making an Easy Sweet Potato Pie, Chocolate Delight, and Sour Cream Pound Cake. 

Close up side view of whole cake with slice taken out of it on white bake plate.

As long as I can remember I have loved little layer chocolate cake. With so many delicious layers plus a homemade icing that amps the flavor factor way up. Now I always thought little layer cakes were hard to make because of the many layers. However, I decided to take the plunge and give it a try.

The longest part of the process is waiting for the layers to cook. And that fact that I could only fit three cake pans into the oven at a time. But it was still worth it to make. 

This cake is a dream for a chocolate lover, it's perfect to share with your friends and family which makes it the perfect cake to make during the holidays and family gatherings. 

Let's get started!

Why You'll Love This Chocolate Cake Recipe

  • The cake is topped with homemade chocolate icing that is made quickly on the stovetop by boiling the ingredients together in a saucepan. 
  • Fairly simple to make and you can easily customize the amount of layers that you want your cake to have. 
  • It's the perfect ratio of cake to icing!

What Equipment You'll Need 

Mixer - You can use a large bowl of a stand mixer with a whisk attachment or a large mixing bowl with a hand mixer. If you don't have an electric mixer, no worries, you can still make the cake using a large spoon or whisk and some arm muscle. 

Saucepan - A large saucepan or skillet to make the chocolate icing on the stovetop. 

Cake Pans - Use multiple 9-inch cake pans (9-inch round). To make things easier try using disposable (aluminum) cake pans. 8-inch round cake pans could be used instead, just keep in mind the layers will be slightly thicker and may take a little longer to cook. 

Spatula - An offset spatula or rubber spatula makes spreading the icing a breeze. 

Ingredients for Chocolate Little Layer Cake 

Overhead view of ingredients needed to make chocolate cake in separate bowls and containers on marble surface.
  1. Sugar - Use granulated sugar or cane sugar to sweeten the chocolate icing and the yellow cake layers. 
  2. Baker's Chocolate - Try to use unsweetened baking chocolate that can usually be located in the baking aisle at your local grocery store. If you prefer to have a sweeter cake, then you could substitute it with semisweet baking chocolate instead. 
  3. Evaporated Milk - Helps to make the chocolate icing for the cake. It makes the icing rich and creamy. Try not to substitute this ingredient and make sure it is evaporated milk and not condensed milk. 
  4. Butter - To make this chocolate cake you will need three sticks of butter in total. The butter will help to make the buttery smooth icing and little cake layers. 
  5. Vanilla Extract - Be sure to use pure vanilla extract and not imitation extract for the best results. This ingredient adds delicious vanilla flavor to the chocolate frosting and thin layers. 
  6. Eggs - Six large eggs are needed to make the cake layers. 
  7. Self-Rising Flour - Makes the cake layers light, fluffy, and with great texture. Cake flour and all-purpose flour will not work for this cake recipe. 

See the recipe card below for exact ingredient quantities and instructions.

Variations for This 9 Layer Chocolate Cake

This cake recipe uses simple ingredients and works well as instructed, but here are some variations you could make: 

Chocolate Variations: Instead of using unsweetened baking chocolate any of the following: 

  • Semisweet baking chocolate in the same unit of measure. 
  • Semisweet chocolate chips or a roughly chopped bar. 
  • Unsweetened chocolate chips or a roughly chopped bar. 
  • Unsweetened cocoa powder could be used, but it will change the texture of the icing so I do not recommend using it as a substitute. 

Add Espresso: Coffee pairs well with chocolate! It brings out the chocolate flavor without making it taste like coffee. You can add some dry espresso powder when making the icing. 

Icing: I love the old fashioned boiled chocolate icing for this cake, but if you want other options, try using chocolate hazelnut spread, chocolate frosting, or even chocolate buttercream frosting. 

Step By Step Cake Instructions

Prepare the Cake Pans. Try using room temperature ingredients. Preheat the oven to 400 degrees F. Lightly grease the round cake pans with shortening or line with parchment paper and set aside.

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Make the Icing. Place a saucepan on the stovetop over medium-low heat. Add the granulated sugar, unsweetened chocolate, condensed milk, butter, and vanilla extract. Stir constantly until fully dissolved and smooth. 

Overhead view of ingredients to make chocolate icing combined in large skillet.

Make the Little Cake Layers. In a large mixing bowl, using an electric mixer, combine the granulated sugar, butter, and eggs until combined. Add the self-rising flour, water, and vanilla extract.

Cake ingredients combined in large white mixing bowl

Pour an even amount of the cake mixture into each prepared pan.

Measuring cup filled with cake mixture on baking scale.

Smooth and pat the bottom of each pan until the cake batter reaches the edge.

Cake mixture added to parchment lined baking pan.

Place into the oven and bake for 7 to 10 minutes until golden brown and a cake tester comes out clean. 

Bake cake in round parchment lined baking pan.

Once you remove the baked cake layers from the oven turn one layer onto a large plate and frost with icing to the edge until it covers the sides, then add another layer and frosting until you have a total of 9 layers.

Cake layers stacked on top of each other on white cake plate.
Overhead view of cake in process being topped with icing on white cake plate.

When all of the layers have been stacked and frosted, spread the remaining icing over the top of the cake and sides to cover the entire cake. As the icing cools it will thicken. 

Close up side view of whole cake topped with chocolate icing on white cake plate.

Allow the cake to fully cool for about 10 to 15 minutes before slicing to serve. Enjoy!

Overhead view of whole cake on white plate with two white plates with forks and slices of cake on marble surface.

Tips & Tricks to Make the Best Chocolate Cake 

  • Use room temperature ingredients as they are easier to mix and combine. 
  • Make sure you're using canned evaporated milk to make the icing. 
  • Use parchment paper to line the bottom of each individual cake pan to prevent sticking. If you prefer to use disposable cake pans, be sure to line those as well. 
  • A candy thermometer can be used when making the icing to make sure that it doesn't get too hot and burn. 
  • Using a baking scale to measure the cake mixture and icing will ensure that you have even layers. 

Storage

If you have any uneaten/leftover cake, it is perfectly fine to store it at room temperature for up to 5 days. I usually leave it on the kitchen countertop in a cake storage container. You may also slice it and store it in the refrigerator in an airtight container or plastic storage bag for a little longer. 

Overhead view of slice of cake on white plate with fork in it.

More Dessert Recipes You'll Love 

  • Chocolate Sour Cream Pound Cake
  • Chocolate Avocado Cake
  • Dessert Board with Chocolate Fondue Dippers 
  • Brown Sugar Pie 
  • Easy Rum Cake Recipe 
  • Blackberry Cobbler 
  • Chocolate Chip Pretzel Cookies Recipe
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Have any comments, questions, or other delicious ideas and ways to enjoy this Chocolate Layer Cake Recipe? Please share them in the comments below!

📖 Recipe

Close up side view of sliced cake on white platter on marble surface.

Nine Layer Chocolate Cake

LaKita Anderson
This rich and delicious Little Layer Chocolate Cake with 9 layers is made from scratch using simple ingredients.
5 from 2 votes
Print Recipe Pin Recipe

Video

Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 521 kcal

Equipment

  • 1 large skillet or saucepan
  • 1 stand mixer or hand mixer
  • 9-inch round cake pans

Ingredients
  

  • Chocolate Icing:
  • 3 cups granulated sugar
  • 4 blocks unsweetened baking chocolate
  • 10 ounces evaporated milk
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • Cake Layers:
  • 1 ½ cups granulated sugar
  • 1 cup butter
  • 6 large eggs
  • 3 ½ cups self-rising flour
  • 1 ¾ cups water
  • 1 teaspoon vanilla extract

Instructions
 

  • Allow all of the ingredients to come up to room temperature. Preheat the oven to 400 degrees F. Grease at least three 9-inch round cake pans with shortening, or line with parchment paper, and set aside.
  • Make the chocolate icing first, place a large (heavy bottom) skillet or saucepan on the stovetop over medium-high heat. Add in the 3 cups sugar, 4 blocks unsweetened chocolate, 10 ounces evaporated milk, ½ cup butter, and 1 teaspoon vanilla. Whisk/stir to combine and allow the sugar time to fully dissolve and the icing to become smooth.
  • You may need to adjust the temperature to make sure the icing does not burn. Do not allow the icing to come to a high rolling boil. Once the icing ingredients are combined, adjust the heat to low and begin making the cake layers.
  • In a large mixing bowl, using an electric mixer, cream together the 1 ½ cups sugar and 1 cup butter. Then add in all 6 large eggs into the mixture at once and mix well until incorporated. Add in the 3 ½ cups self-rising flour and alternate with the 1 ¾ cups water, beginning and ending with flour. Mix in the 1 teaspoon vanilla extract and grab your cake pans.
  • Pour about ¾ cup of cake batter into each prepared pan and smooth (pat the bottom of the pans) until the batter reaches the edges. Place into the oven and bake for 7 to 10 minutes until golden brown and a cake tester comes out clean. I used 3 pans at a time and washed and regreased with shortening for a total of three times.
  • Once you remove the baked cake layers from the oven turn one layer onto a large plate and frost with icing from the center of the cake layer all the way to the edges until it covers the sides, then add another layer and frost again with the icing until you have a total of 9 layers.
  • When all of the layers have been stacked and frosted, spread the remaining icing over the top and sides to cover the entire cake. As the icing cools it will thicken.
  • Allow the cake to fully cool for about 10 to 15 minutes before slicing to serve. Enjoy!

Notes

  • Use room temperature ingredients as they are easier to mix and combine. 
  • Make sure you're using canned evaporated milk to make the icing. 
  • Use parchment paper to line the bottom of each individual cake pan to prevent sticking. If you prefer to use disposable cake pans, be sure to line those as well. 
  • A candy thermometer can be used when making the icing to make sure that it doesn't get too hot and burn. 
  • Using a baking scale to measure the cake mixture and icing will ensure that you have even layers. 
Calories: 521kcalCarbohydrates: 78gProtein: 7gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 121mgSodium: 185mgPotassium: 116mgFiber: 1gSugar: 58gVitamin A: 676IUVitamin C: 0.3mgCalcium: 68mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword 9 layer chocolate cake
Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Original post date 10/24/2014. Updated 03/11/2024.

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Comments

    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Frances says

    January 25, 2021 at 11:28 am

    I’ve never made this cake or icing. Would using parchment paper help to remove the layers when done? How long do you need to let them cool once removed from the oven.

    Reply
    • LaKita says

      January 29, 2021 at 11:59 am

      Hi Frances! Parchment paper is not necessary. The layers are very thin and only need to cool in the pan for about 2 to 3 minutes before removing completely from the pan.

      Reply
  2. Julie @ Girl on the Move says

    October 27, 2014 at 7:57 pm

    This looks yummy! I definitely need to try this out for the holidays!

    Reply
    • admin says

      October 27, 2014 at 8:28 pm

      Thank you so much! It was very yummy and a nice treat if you decided to give it a try I am sure it will be a hit for the holidays 🙂

      Reply
  3. Mrs. AOK says

    October 27, 2014 at 3:53 pm

    I'm not a huge cake fan.... but CHOCOLATE cake is different 🙂 Chocolate cake is special, it's happiness wrapped in chocolate, no? I use to work at a place called Boston's waaaaaaaay back in the day, and the chocolate cake was GOOD, BUT when I moved to Illinois, I had one of the best chocolate cakes EVER there. Have you ever tried a Portillo's chocolate cake? It's DIVINE. Whenever friends or family would visit us there we would get them 'the' cake. I need to find a good chocolate cake here in South Carolina.
    XOXO

    Reply
    • admin says

      October 27, 2014 at 4:28 pm

      Chocolate Cake IS SPECIAL!! I love any type of chocolate cake...it is by far my favorite. I have never tried Portillo's chocolate cake, but it looks delicious and I will be sure to check it out the next time that I am in Illinois. If you are close to Charleston, SC check out Christophe Artisan as I recall he had delicious chocolate cake...along with macaroons and pastries 🙂

      Reply
Head shot bio photo of LaKita in an orange shirt.

Hi, I'm LaKita. I'm a Lifelong home cook and self-taught baker. I've been sharing modern comfort food through food blogging, recipe development, and photography since 2013.

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