Six Layer Cake Recipes

GERMAN CHOCOLATE 6-LAYER CAKE

Steps:

• For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.
• Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
• Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.
• Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.
• Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.
• For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
• To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.

SIX LAYER CAKE

Steps:

• For the frosting: Mix the cocoa powder, espresso powder and hot water in a saucepan and bring to a boil over medium heat. Add the evaporated milk, sugar, butter and salt and cook until thick, 3 minutes. Remove from heat and stir in the vanilla paste. Let cool completely, then chill in the refrigerator for 15 minutes.
• For the cake: Preheat the oven to 350 degrees F. Butter and flour six 8-inch round cake pans.
• Mix the cake batter according to cake mix package instructions. Measure out how much batter you have and then divide it by six. Pour the portioned batter into the cake pans; the layers will be thin, about 1/4-inch in height. Tap the pans on the counter for even baking.
• Bake for 7 to 10 minutes, keeping a close eye on the cakes, until cooked through. Remove from the oven and cool on a rack in the pan.
• Assembly: Add a small dollop of frosting to a cake stand or cardboard cake round and then set a cake layer on the stand. With an offset spatula, spread the top of the layer with about 1/4 cup of the frosting. Continue building the cake, spreading frosting between each layer. Once all the layers are assembled, leave the top unfrosted. Refrigerate the cake for 30 minutes to allow the frosting to set. Then frost the top and refrigerate for another 30 minutes to set before serving.

6 LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess.
• Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer.
• Beat on low speed until just combined.
• Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla.
• Beat until smooth, about 3 minutes.
• Divide batter among pans.
• Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes.
• Let cool in pans set on a wire rack for 15 minutes.
• Turn out cakes onto racks, and let cool completely.
• Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat.
• Cook, without stirring, until mixture is dark amber, about 14 minutes.
• Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth.
• Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes.
• Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes.
• Stir in butter, 1 tablespoon at a time.
• Let cool completely.
• Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves.
• Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy.
• Gradually beat in melted chocolate and then cocoa mixture until combined.
• Let stand for 30 minutes before using.
• Trim tops of cakes using a serrated knife to create a level surface.
• Cut each in half horizontally to form 2 layers.
• Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top.
• Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered.
• Refrigerate until set, about 1 hour.
• Frost top and sides of cake in a swirling motion.

SIX-LAYER COCONUT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange zest and extract. Cool to room temperature without stirring. Cover and refrigerate., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

EASY SIX-LAYER RAINBOW CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
• Sift together the flour, baking powder, and baking soda.
• Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
• Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
• Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
• Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.

DIVINE SIX LAYER CARROT CAKE

Steps:

• Grease and flour three 8-in cake pans.
• Preheat oven to 350°F
• Mix oil and sugar in large bowl.
• Beat in eggs, one at a time.
• In another bowl, mix together dry ingredients.
• Add dry ingredients to egg mixture, blending well.
• Stir in grated carrots and pecans.
• Turn into prepared cake pans.
• Bake at 350F for 30 minutes, or until done.
• Cool in pans for 10 minutes then remove cakes and cool thoroughly.
• Cut each cake in half, crosswise so you end up with 6 disc-layers total.
• Place the first cake layer, cut side up and frost.
• Place the next layer cut side down on top of the frosted layer, frost it.
• Repeat previous two steps until all 6 layers are frosted.
• Garnish with whole pecans if desired.
• Pineapple cream cheese frosting.
• Beat cream cheese with butter until smooth.
• Add sugar a little at a time until smooth and fluffy.
• Blend in vanilla and drained pineapple.
• Chill about 30 minutes, or until spreading consistency.

SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
• Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
• Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
• Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
• Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

SIX-LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees. Cut three 9-inch rounds of parchment paper to line the bottoms of three 9-by-2-inch round cake pans. Coat pans with cooking spray. Line with parchment rounds; coat parchment with cooking spray. Flour pans, tapping out excess; set aside.
• Sift flour, baking powder, and salt together into a bowl; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in creme fraiche and vanilla. Add flour mixture and eggs in alternating additions; mix well, scraping down sides of bowl as necessary, until batter is smooth.
• Reduce speed to low. Pour in melted chocolate in a slow, steady stream; mix until combined. Remove bowl from mixer; scrape down sides (batter will be thick). Stir by hand until well combined.
• Divide batter among pans, smoothing tops with an offset spatula. Bake until a cake tester inserted into centers comes out with moist crumbs, 35 to 40 minutes.
• Let cakes cool in pans on wire racks 30 minutes. Unmold cakes; peel off parchment. Let cakes cool completely.
• Trim tops of cakes with a long serrated knife to make the surfaces level. Using a ruler to measure halfway up sides of 1 cake, insert toothpicks around cake?s middle at 3-inch intervals to mark 2 equal layers. Rest serrated knife on the toothpicks; halve cake horizontally using a sawing motion. Carefully slide top cake half onto a cardboard cake round or a plate. Repeat with remaining 2 cakes.
• Put 1 bottom cake half on a cake plate. Using a small offset spatula, spread 3/4 cup frosting on top. Carefully set top cake half back in place. Spread 3/4 cup frosting on top. Repeat, stacking remaining 4 cake halves on top and spreading 3/4 cup frosting between each. (Do not frost top of last layer.)
• Spread top and sides of cake with 2 cups frosting in a thin smooth layer. Refrigerate 30 minutes.
• Spread remaining frosting over top and sides; apply with the offset spatula using an S motion to create a textured appearance.