Five impossibly thin, delicate layers of buttery yellow cake, stacked high with rich chocolate fudge frosting. This iconic dessert is a stunning, nostalgic showstopper that’s worth every meticulous layer.
This is the ultimate baking project for those who love precision and dramatic presentation. A classic 5-Layer Cake isn’t just a dessert—it’s an edible sculpture of alternating, paper-thin yellow cake and decadent chocolate fudge frosting.
The result is a stunningly tall, visually striking cake with an incredible harmony of textures: tender cake and rich, almost fudgy frosting in every single bite. While it requires patience, the awe-inspiring result is a guaranteed showstopper for any celebration.
The Art of Thin Layers & A Frosting That Binds
The magic of this cake lies in its construction. The cake batter is purposefully thin and fluid, designed to spread into exceptionally thin, even layers in the pan. This requires precise baking times (often just 8-10 minutes per layer) to prevent dryness.
The real star is the cooked chocolate frosting. Unlike a standard buttercream, this frosting begins with a cooked roux-like base of flour and milk, which is then beaten into creamed butter and sugar.
This method creates a frosting that is exceptionally smooth, stable, and not overly sweet—with a texture that perfectly spreads and sets to hold the delicate cake layers firmly in place without sliding. It’s this frosting that truly defines the classic 5-layer cake.
Ingredients
For the Yellow Cake Layers:
- 2 cups (400g) granulated sugar
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups (300ml) whole milk, room temperature
For the Cooked Chocolate Frosting:
- 2 ¼ cups (540ml) whole milk
- 6 tablespoons (50g) all-purpose flour
- ½ teaspoon salt
- 2 ¼ cups (4 ½ sticks / 510g) unsalted butter, softened
- 2 ¼ cups (450g) granulated sugar
- 1 ½ cups (135g) unsweetened cocoa powder, sifted
- 2 teaspoons vanilla extract
Instructions
1. Prepare Pans & Oven for Layered Baking: Preheat oven to 350°F (175°C). Trace the outline of an 8-inch round cake pan onto parchment paper five times.
Cut out the circles and use them to line the bottoms of five separate 8-inch round pans.* Generously grease the pans and parchment. (*If you don’t have 5 pans, bake in batches, reusing 2-3 pans. Let pans cool completely and re-grease/re-line between batches.)
2. Mix & Bake the Thin Cake Layers: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. In a separate bowl, whisk sifted flour, baking powder, and salt.
Add dry ingredients to the butter mixture alternately with the milk, beginning and ending with dry, mixing just until combined. The batter will be relatively thin. Divide the batter evenly among the five prepared pans (about ¾ cup batter per pan), spreading it smoothly to the edges.
Bake for 8-10 minutes per layer, or until the cake springs back when lightly touched and a toothpick comes out clean. Do not overbake. Cool in pans for 5 minutes, then carefully turn out onto wire racks to cool completely. Let layers cool completely before frosting.
3. Make the Cooked Frosting Base: In a medium saucepan, whisk 2 ¼ cups milk, 6 tbsp flour, and salt until smooth. Cook over medium heat, whisking constantly, until the mixture thickens to a very thick pudding or paste-like consistency, about 5-7 minutes.
Remove from heat, transfer to a bowl, and press plastic wrap directly on the surface. Cool to room temperature (you can speed this up by placing the bowl in an ice bath).
4. Finish the Chocolate Frosting: In a very large bowl, beat the softened butter and 2 ¼ cups sugar on high speed for 5-7 minutes, until very pale and fluffy. With the mixer on low, gradually add the sifted cocoa powder and vanilla until combined.
Now, with the mixer on medium, add the completely cooled milk-flour paste, one large spoonful at a time, beating well after each addition. Once all is added, beat on medium-high for 2-3 minutes until the frosting is perfectly smooth, fluffy, and spreadable.
5. Assemble the Cake with Precision: Place one cake layer on a cake board or plate. Spread a thin, even layer of frosting (about ⅓ cup) over the cake, going all the way to the edges. Repeat with the remaining layers, carefully aligning them.
Use the remaining frosting to cover the top and sides of the entire cake smoothly. For the classic look, make decorative swirls on top with an offset spatula.
6. Chill, Set & Serve: Refrigerate the assembled cake for at least 4 hours, or preferably overnight. This allows the frosting to firm up and the flavors to meld, making slicing much cleaner. Bring to room temperature for 30-60 minutes before serving. Use a long, sharp serrated knife to slice.
Pro-Tips for a Flawless, Towering Cake
- Weigh the Batter: For perfectly even layers, weigh the total batter, then divide by 5 to portion it accurately into each pan.
- Don’t Overmix: Mix the cake batter just until the flour is incorporated to keep the layers tender.
- Cool Layers Completely: Warm layers will melt the frosting and cause sliding.
- The Frosting Base Must Be Cool: The milk-flour paste must be at room temperature before adding to the butter mixture, or it will melt the butter and create a runny frosting.
- Softened Butter is Key: The butter for the frosting must be truly softened to room temperature to cream properly and create a fluffy texture.
- Chill Before Slicing: This step is non-negotiable for clean, sharp slices that showcase all five distinct layers.
This Classic 5-Layer Cake is a rewarding baking achievement that promises to be the centerpiece of any celebration.
