Grandma’s Famous 6-Layer Cake
Layers of soft yellow cake soaking up rich, fudgy chocolate layers of my Grandma’s famous chocolate frosting.
Nothing, and I mean NOTHING, beats out one of my Grandma’s cakes. I know I’m a little biased here, but you make this cake (or this one) and try telling me that it’s not the best cake you’ve ever had.
Not possible. I promise.
If there are two things my Grandma knows inside and out, it’s monster cookies and layer cakes. This 6-layer yellow cake smothered in the richest, fudgiest frosting you’ve ever tasted is one of her specialties. The frosting takes a little extra work, so she doesn’t pull this recipe out willy nilly. But when she does make it… best.day.everrrrrr.
Here’s the secret: it’s all about the frosting.
Although, frankly, I don’t even think it should be called “frosting.” I think something more like pourable-fudge-chocolatey-goodness-mana-from-heaven would be more appropriate. ????
This is NOT your typical buttercream.
I could compare it to the frosting on a Texas Sheet Cake, but even that isn’t exactly right. But it’s close. So if you’ve ever had that (and if you haven’t, really, what are you waiting for??), then you kind of know what I’m talking about here.
The actual cake itself isn’t that big of a deal. It’s just your run-of-the-mill boxed yellow cake mix (although, you guys know my love of a boxed cake mix by now, so I’m not knockin’ it!). The real magic happens when you split the cake into SIX layers, and spread this frosting between each one. The layers of cake act like a sponge and just soak up the chocolate frosting!
In fact… can you see six layers of cake in these pictures?
Look closer. Some of those layers of frosting that you think you’re seeing are actually layers of cake that have completely absorbed the chocolate frosting. ????
That’s my brother there, sneaking a taste of the frosting!
Seriously, you are going to fall so in love with this cake. I promise! Enjoy :)
- 3 baked and cooled 10-inch round yellow cakes*
For the Frosting:
- 2 cups evaporated milk
- 5 cups sugar
- 1/2 cup cocoa powder
- 12 ounces semi-sweet chocolate chips
- 2 cups marshmallow cream
- 1/2 cup + 6 tbsp butter
Split each of the baked and cooled cakes in half length-wise. Set aside.**
Make the frosting:
In a large sauce pot mix together the cocoa powder and the sugar. Whisk in the milk. Stir constantly over medium high heat until mixture reaches 234ºF (softball stage). This can take up to 30-40 minutes.
Remove from the stove and add the chocolate chips, marshmallows cream, and butter. Stir together until melted and smooth.
Layer the frosting in between each layer of yellow cake. Frost the rest of the outside of the cake with the frosting.
*We made the batter for these three cakes by combining TWO cake mixes and the ingredients listed on their boxes.
**Grandma says she likes to do this the night before and store the layers of cake with sheets of wax paper in between each one in a cake container. She says it makes them exceptionally moist.