Milk Chocolate Frosted Layer Cake

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  • Yield: 2076 g
  • Serving: 12
  • Prep time: 1:15 h
  • Cook time: 25 m
  • Ready in: 2:0 h
(5 / 5)

This light and delicate square layer chocolate cake is loaded with an ultra creamy milk chocolate icing. Be sure to use cake flour, not all-purpose, to give your cake its delicate texture. Instead of slicing into squares, I prefer to slice vertically down the center, then cut slices horizontally about 1 inch apiece. I found this recipe in Food and Wine magazine. Cook time also reflects cooling time.



Calories from Fat
417 g
Total Fat
46.4 g
Saturated Fat
25.8 g
201.2 mg
126 mg
Total Carbohydrate
64 g
Dietary Fiber
2.8 g
46.7 g
10.1 g

Step by step method

  • Step 1

    Preheat the oven to 325°.

  • Step 2

    Butter and flour two 9" -square cake pans; set aside.

  • Step 3

    In a medium bowl, whisk the cake flour, cocoa and baking powder; set aside.

  • Step 4

    In a medium saucepan, melt the butter in the milk over low heat.

  • Step 5

    Transfer to a large bowl and allow to cool slightly.

  • Step 6

    Whisk in the egg yolks and 1/2 cup of the sugar.

  • Step 7

    Add the dry ingredients and whisk until smooth; set aside.

  • Step 8

    In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.

  • Step 9

    Fold beaten egg whites into the batter until no streaks remain.

  • Step 10

    Divide the batter between the two cake pans and bake for 25 minutes, or until the cakes are springy and a toothpick inserted in the centers comes out clean.

  • Step 11

    Transfer the cakes to a rack and allow to cool completely.

  • Step 12

    While the cakes are cooling, in a medium saucepan, bring the heavy cream to a simmer.

  • Step 13

    Put the chocolate in a heatproof bowl and pour the hot cream on top.

  • Step 14

    Allow to stand for 3 minutes, then whisk melted chocolate until smooth.

  • Step 15

    Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.

  • Step 16

    Turn the cakes out of the pans and put one layer on a plate.

  • Step 17

    Top with 1 cup of the frosting, spreading it to the edge.

  • Step 18

    Top with the second layer and spread the remaining frosting over the top and sides.

  • Step 19

    Let the cake stand at room temperature for about 30 minutes before cutting into squares.


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