Grandma'S 13 Layer Chocolate Cake
A decadent 13-layer chocolate cake with rich, moist layers and a smooth, sweet flavor, perfect for special celebrations or indulgent desserts for chocolate lovers.
Ingredients
Instructions
- Cream sugar and oil until fluffy.
- Add eggs one at a time.
- Sift flour and add alternately with milk to batter.
- Stir in vanilla.
- Spray 9-inch pans with Pam spray.
- Spread 1/2 cup of batter in each pan.
- Bake at 375°F until lightly brown.
Tips & Substitutions
To achieve the best texture for Grandma's 13 Layer Chocolate Cake, ensure your ingredients are at room temperature before mixing. If you don't have self-rising flour, you can substitute all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt for every cup used. For added richness, consider replacing half of the oil with unsweetened applesauce.
Serving Suggestions
Serve this decadent cake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its richness. It pairs beautifully with Cheese And Strawberries for a refreshing contrast. For a festive touch, consider drizzling a simple chocolate ganache over the top or serving alongside fresh fruit compote.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and keep them in the freezer for up to a month. To reheat, simply let the slices come to room temperature or warm them in the microwave for 10-15 seconds to regain their moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S 13 Layer Chocolate Cake contains roughly 1193 calories, with 20g protein, 219g carbohydrates, and 13g fat. It is an excellent source of protein (39% of the Daily Value), vitamin C (38% of the Daily Value), and iron (37% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 532mg per serving (23% 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 a different type of oil in this recipe?
Yes, you can substitute Wesson oil with other neutral oils like canola or vegetable oil without affecting the flavor significantly. If you prefer a richer taste, try using melted coconut oil or even butter, keeping in mind that butter will alter the cake's texture slightly.
How do I know when the cake is done baking?
The cake is done when it's lightly browned on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it towards the end of the baking time, as ovens can vary, and you want to avoid overbaking.
Can I make this cake in advance?
Absolutely! You can bake the layers ahead of time and store them in the refrigerator for up to a week or freeze them for up to a month. Just make sure to properly wrap the layers in plastic wrap to prevent freezer burn. When ready to serve, let them thaw at room temperature and frost as desired.
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).