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–+ servings
Close up side view of sliced cake on white platter on marble surface.
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5 from 2 votes

Nine Layer Chocolate Cake

This rich and delicious Little Layer Chocolate Cake with 9 layers is made from scratch using simple ingredients.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: 9 layer chocolate cake
Servings: 16
Calories: 521kcal
Author: LaKita Anderson

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. 

Nutrition

Calories: 521kcal | Carbohydrates: 78g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 185mg | Potassium: 116mg | Fiber: 1g | Sugar: 58g | Vitamin A: 676IU | Vitamin C: 0.3mg | Calcium: 68mg | Iron: 1mg