8 Or 12 Layer Chocolate Cake
A rich, moist layered chocolate cake with tender crumb, perfect for celebrations or indulgent desserts, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Sift together the self-rising flour, baking soda, and baking powder.
- Mix sugar and Crisco until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in buttermilk and vanilla until smooth.
- Pour batter into an 8-inch cake pan, spreading evenly.
- Bake at 350°F for 10 minutes or until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco with unsalted butter. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. To achieve a more decadent cake, try adding a layer of chocolate ganache between the layers or on top, which pairs beautifully with this chocolate cake.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider garnishing with fresh berries or chocolate shavings. It also pairs well with a cup of coffee or a glass of cold milk. For a special brunch, serve alongside Cherry Brunch Muffins for a sweet spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it to extend freshness, but allow it to come to room temperature before serving for the best texture. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of 8 Or 12 Layer Chocolate Cake contains roughly 652 calories, with 5g protein, 43g carbohydrates, and 4g fat. It is an excellent source of calcium (34% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 969mg per serving (42% 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 make this cake ahead of time?
Yes, you can bake the layers in advance. Allow them to cool completely, then wrap each layer tightly in plastic wrap and store in the refrigerator for up to 3 days or freeze for longer. When ready to serve, let them come to room temperature before frosting.
What can I use instead of self-rising flour?
If you don't have self-rising flour, you can make your own by combining 3 cups of all-purpose flour with 1 1/2 teaspoons of baking powder and 1 1/2 teaspoons of salt. This will provide the same leavening effect needed for the cake.
How do I know when the cake is done?
The cake is done when it springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens may vary.
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).