Little Layer Chocolate Cake (9 Layers)

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. 

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 

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.

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. 

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.

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

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

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

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.

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. 

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

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. 

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

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

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