13 Layer Chocolate Cake
A rich and indulgent 13-layer chocolate cake featuring moist layers and deep chocolate flavor, perfect for celebrations or special occasions that delight chocolate lovers.
Ingredients
Instructions
- Cream sugar and shortening together.
- Add eggs, one at a time.
- Sift flour and add alternately with milk to the batter.
- Add vanilla.
- Grease and flour 9-inch cake pans.
- Pour 1/2 cup batter in each pan.
- Bake at 375° until light brown.
- Cool on cake racks.
Tips & Substitutions
For a lighter cake, use egg whites instead of whole eggs. You can substitute butter for Crisco for a richer flavor, but the texture may vary. Ensure all ingredients are at room temperature for better incorporation. To prevent sticking, use parchment paper in the bottoms of the pans. If you're looking for a different flavor profile, consider adding cocoa powder for a chocolate version or pairing with a rich frosting like that found in Bust Your Girdle Cake.
Serving Suggestions
This 13 Layer Chocolate Cake is perfect for special occasions or as a decadent dessert. Serve it with a scoop of vanilla ice cream or alongside a fresh fruit salad for contrast. It pairs beautifully with a cup of coffee or tea. For an elegant touch, consider serving with a berry sauce or drizzling with chocolate ganache. You can also explore complementary flavors from American recipes like English Trifle(Also Known As Punch Bowl Cake).
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or microwave for a few seconds until slightly warm. This cake is delicious served plain or with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of 13 Layer Chocolate Cake contains roughly 469 calories, with 9g protein, 89g carbohydrates, and 4g fat. It is a good source of iron (19% of the Daily Value), protein (18% of the Daily Value), and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour to mimic self-rising flour. This will help your cake rise and maintain its texture.
How do I know when the cake is done baking?
The cake is done when it is light brown and a toothpick inserted in the center comes out clean. Keep an eye on the baking time as ovens can vary; it typically takes about 25-30 minutes at 375°F.
Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance and store them wrapped in plastic wrap at room temperature. Just be sure to frost the cake on the day you plan to serve to keep it fresh and moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).