15 layer chocolate cake

A 15-layer chocolate cake is a show-stopping Southern classic — ultra-thin layers of moist yellow cake stacked with rich, fudgy chocolate icing between every single one. It’s also known as a “Smith Island Cake” or “Crepe Cake’s indulgent cousin.” The layers are thin and delicate, but the overall result is dense, moist, and decadent.

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🍫 15-Layer Chocolate Cake (Southern-Style)

🕒 Prep + Cook Time: 2–2.5 hours
❄️ Chill Time (Optional): 1–2 hours to firm up
🍽️ Serves: 12–16

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🧾 Ingredients

For the Cake Batter:

• 3 sticks (1 1/2 cups) unsalted butter, softened
• 2 cups granulated sugar
• 10 large eggs
• 2 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the Chocolate Fudge Frosting:

• 1 cup unsalted butter
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 4 cups powdered sugar
• Pinch of salt

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🥣 Instructions

1. Preheat & Prepare Pans:

• Preheat oven to 350°F (175°C).
• Grease and flour 3 or more 9-inch round cake pans, or bake in batches using the same pans.
• Cut 15 rounds of parchment paper for even release.

2. Make the Cake Batter:

1. Beat butter and sugar until fluffy.
2. Add eggs one at a time, beating well after each.
3. Add flour and salt gradually, alternating with milk.
4. Stir in vanilla.

3. Bake the Layers:

• Use scant 1/3 cup of batter per layer.
• Spread thinly and evenly (layers will be about 1/4 inch thick).
• Bake each layer for 5–7 minutes, until just golden and set.
• Let cool for 2–3 minutes, then remove and stack with parchment in between.

💡 Tip: Work in batches and reuse pans. Cool cakes completely before frosting.

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4. Make the Fudge Frosting:

1. In a saucepan, melt butter over medium heat.
2. Stir in cocoa, milk, and vanilla. Bring to a simmer.
3. Remove from heat and whisk in powdered sugar and salt until smooth and glossy.
4. Let cool until thick but still spreadable.

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5. Assemble:

1. Place the first layer on a cake stand.
2. Spread a thin layer of warm frosting (about 2–3 tbsp).
3. Repeat until all 15 layers are stacked.
4. Frost the top and sides generously.
5. Chill for 1 hour for the cake to firm up.

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🍽️ Serve & Store:

• Slice with a sharp serrated knife.
• Store covered in the fridge for up to 4 days.
• Tastes even better the next day as the layers meld.

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🍰 Variations:

• Add a thin layer of raspberry or apricot jam in between a few layers.
• Use a ganache or German chocolate filling instead of fudge.
• Make a mini version using 6-inch pans.

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Would you like a shortcut version using cake mix, or a chocolate-on-chocolate version with cocoa cake layers too?