Ingredients
Dry Ingredients
- 6 cups all-purpose flour
- 4 cups granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 1 tsp cinnamon (optional)
- 1/2 tsp nutmeg (optional)
- 1/4 tsp cloves (optional)
- 1/2 cup cocoa powder (optional for chocolate variation)
- 1 cup shredded coconut (optional)
Wet Ingredients
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups whole milk or buttermilk
- 6 large eggs, room temperature
- 3 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 1/2 cups sour cream or yogurt
- 1/4 cup vegetable oil for extra moisture
- 2 tbsp honey or maple syrup (optional)
Add-ins / Mix-ins
- 1 1/2 cups chocolate chips
- 1 1/2 cups chopped nuts (walnuts, pecans, almonds)
- 1 cup dried fruit (raisins, cranberries, apricots)
- 1 cup fresh berries (strawberries, blueberries, raspberries)
- 1/2 cup lemon or orange zest
- 1/2 cup crushed pineapple (drained)
- 1/4 cup coffee or espresso (for mocha flavor)
- 1/4 cup cocoa nibs (optional crunch)
Frosting Options
Buttercream Frosting
- 3 cups unsalted butter, softened
- 12 cups powdered sugar
- 1 cup heavy cream or milk
- 4 tsp vanilla extract
- Pinch of salt
- Food coloring (optional)
Cream Cheese Frosting
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 8 cups powdered sugar
- 2 tsp vanilla extract
Ganache
- 2 cups heavy cream
- 16 oz semi-sweet chocolate, chopped
- 1 tsp butter (optional, for shine)
Decorations
- Sprinkles
- Edible glitter
- Chocolate shavings
- Fresh berries
- Candied nuts
- Fondant shapes
- Piped rosettes
Equipment
- 4–6 9-inch cake pans (or as many as needed for layers)
- Large mixing bowls (at least 3)
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling racks
- Cake leveler or serrated knife
- Parchment paper
- Cake turntable (optional but helpful)
- Piping bags and tips (optional)
- Offset spatula
- Saucepan (for ganache)
- Small bowls for add-ins
Instructions
Step 1: Prep the Pans
- Preheat oven to 350°F (175°C).
- Grease cake pans thoroughly with butter or nonstick spray.
- Line bottoms with parchment paper circles.
- Lightly dust with flour or cocoa (for chocolate version).
- Set aside while preparing batter.
Step 2: Mix Dry Ingredients
- In a very large bowl, sift together flour, baking powder, baking soda, and salt.
- Add cinnamon, nutmeg, cloves, and cocoa powder if using.
- Whisk well to combine evenly.
- Set aside.
Step 3: Cream Butter and Sugar
- In a separate large bowl, beat butter until fluffy.
- Gradually add sugar, beating for 4–6 minutes until light in color.
- Beat in honey or maple syrup if using.
- Add eggs one at a time, beating after each.
- Add vanilla and optional almond extract, mix until incorporated.
Step 4: Combine Wet and Dry
- Alternate adding dry ingredients and milk/buttermilk to the butter mixture, starting and ending with dry.
- Mix gently after each addition until just combined.
- Fold in sour cream or yogurt.
- Add vegetable oil for extra moistness.
- Fold in mix-ins like chocolate chips, nuts, berries, zest, or dried fruit.
Step 5: Divide and Bake
- Divide batter evenly among prepared pans.
- Smooth tops with spatula.
- Bake for 30–45 minutes depending on pan size and number of layers.
- Test with a toothpick; it should come out clean or with few crumbs.
- Cool in pan for 15–20 minutes, then transfer to wire racks.
Step 6: Level the Cakes
- Use a serrated knife or cake leveler to trim domed tops.
- Save trimmings for cake pops or tasting.
- Ensure layers are even for stacking.
Step 7: Prepare Frosting (Buttercream Example)
- Beat butter until soft and creamy.
- Gradually add powdered sugar in batches.
- Mix in heavy cream/milk and vanilla extract.
- Beat on high for 5–10 minutes for fluffy texture.
- Add food coloring if desired.
- Taste and adjust sweetness if needed.
Step 8: Prepare Alternative Frostings (Optional)
Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beat until creamy.
- Mix in vanilla extract.
Chocolate Ganache
- Heat cream until steaming, pour over chopped chocolate.
- Stir until smooth and glossy.
- Add butter for shine if desired.
- Let cool to desired spreading consistency.
Step 9: Assemble Cake
- Place first cake layer on plate or turntable.
- Spread an even layer of frosting.
- Repeat with subsequent layers.
- Frost top and sides evenly with remaining frosting.
- Smooth with offset spatula or bench scraper.
Step 10: Decoration
- Pipe borders, rosettes, or other patterns using piping bag.
- Sprinkle toppings like chocolate shavings, nuts, or edible glitter.
- Add berries or fondant shapes.
- Chill for at least 30 minutes for frosting to set.
Step 11: Serving
- Slice with serrated knife for clean cuts.
- Serve with coffee, tea, or milk.
- Store leftovers in airtight container in refrigerator up to 5 days.
Step 12: Variations
- Chocolate Cake: Add 1/2 cup cocoa powder to dry ingredients, optional chocolate ganache frosting.
- Lemon Cake: Add zest of 2 lemons, 1/4 cup lemon juice, and a lemon glaze drizzle.
- Berry Cake: Fold fresh berries into batter, decorate with berry compote.
- Carrot Cake: Add 2 cups grated carrots, 1/2 cup crushed pineapple, 1 tsp cinnamon, cream cheese frosting.
Step 13: Tips for Success
- Always use room temperature ingredients.
- Measure flour correctly — spoon and level.
- Do not overmix batter to avoid dense cake.
- Rotate pans halfway through baking if your oven is uneven.
- Chill frosting slightly if too soft for decorating.
- For multi-tier cakes, insert dowels for stability.
Notes
- Cake can be frozen for up to 3 months, wrapped tightly.
- Ganache can be poured to drip over edges for dramatic effect.
- Leftover cake crumbs can be used for cake pops or trifles.
- Experiment with extracts: almond, orange, coconut, peppermint.
- Adjust sweetness and flavoring to personal taste.
Enjoy your mega-layered, ultra-customizable cake!
