Ten-Layer Cake
A towering ten-layer cake with light, fluffy layers and sweet frosting, perfect for celebrations and special occasions, appealing to those with a sweet tooth and love for multi-layered desserts.
Ingredients
Instructions
- Combine eggs, sugar, flour, shortening, milk, and vanilla in a large mixer bowl; beat well.
- Pour 3 tablespoons of batter into each of 10 greased and floured 9-inch round cake pans.
- Bake at 400°F for 4 to 5 minutes or until light brown.
- Remove from oven and transfer to wire racks to cool.
- Spread frosting between layers and over the top of the cake.
Tips & Substitutions
For a lighter cake, separate the egg whites and beat them until stiff peaks form, then fold them into the batter gently. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Consider adding a zest of lemon or orange for a refreshing flavor twist. This cake also pairs beautifully with Blueberry Delights for a dessert spread.
Serving Suggestions
Serve the Ten-Layer Cake with a side of fresh berries or a scoop of vanilla ice cream for an indulgent treat. A drizzle of chocolate sauce can also enhance the presentation and flavor. This cake is perfect for special occasions and pairs nicely with a cup of coffee or tea. For more dessert ideas, browse more American recipes.
Storage & Reheating
To store leftover Ten-Layer Cake, place it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Ten-Layer Cake contains roughly 778 calories, with 2g protein, 34g carbohydrates, and 64g fat. It is a good source of vitamin C (13% 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 butter instead of shortening for this recipe?
Yes, you can substitute butter for shortening in this Ten-Layer Cake recipe. However, keep in mind that butter will give the cake a richer flavor and may alter the texture slightly, making it denser. Ensure the butter is softened for easier mixing.
How can I make the frosting for the cake?
You can make a simple buttercream frosting by beating together softened butter, powdered sugar, a splash of milk, and vanilla extract until smooth and creamy. For a chocolate variation, add cocoa powder to taste. Frost between the layers and on top for a beautiful finish.
Can I freeze the layers of the cake?
Absolutely! You can freeze the individual cake layers before frosting. Wrap each layer in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored for up to 3 months. Thaw them in the fridge before frosting and serving.
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).