🍫 Old-Fashioned 15-Layer Chocolate Cake – A Southern Labor of Love

There are cakes… and then there’s this cake. The kind that makes you pull out every mixing bowl you own, roll up your sleeves, and fill your kitchen with the smell of real, homemade chocolate frosting bubbling on the stovetop. The Old-Fashioned 15-Layer Chocolate Cake isn’t just dessert — it’s an experience.

I still remember the first time I saw one of these tall, majestic cakes at a family reunion in Georgia. It looked like something from a dream — impossibly high, with paper-thin layers of moist cake stacked together and drenched in a rich, glossy chocolate icing that seemed to drip with nostalgia. My great-aunt was the keeper of the recipe, and she’d spend half a Saturday in her apron, baking each delicate layer one at a time, humming to herself as she stirred the frosting on the stove.

It’s the kind of cake that makes you slow down — the opposite of a “quick mix and bake” dessert. You can taste the care in every bite: soft, buttery cake alternating with warm, fudge-like icing that soaks in just enough to keep everything tender. It’s a showstopper at reunions, church suppers, and birthdays — but more than that, it’s a little piece of Southern tradition that deserves to be passed down.

If you’ve never made one before, don’t worry. This recipe may look old-fashioned, but it’s not fussy — just a bit of patience, a few classic ingredients, and plenty of love.

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🍰 Old Fashioned 15 Layer Chocolate Cake

Ingredients

1 cup shortening
1 stick butter, room temperature
4 eggs
4 cups plain flour
2 tbsp baking powder
1 tsp baking soda
2 1/2 cup sweet milk aka whole milk
1 tbsp vanilla flavoring
1 tbsp butter flavoring
2 1/2 cups sugar

Icing
5 cup sugar
3/4 cup cocoa
1 cup butter
1- 1/2 cans evaporated milk

Instructions

Sift flour and baking powder and baking soda…set aside.
Cream shortening, butter and sugar until fluffy.
Add 1 egg at a time, beat well.
Add flour mixture alternate with milk. Beat until well blended.
Stir in vanilla and butter flavoring.
You may use any 8 inch pan.
Use shortening to grease pans and sprinkle with flour. I use Baker’s Joy.
Be sure to wash pans after each layers to prevent a build up in pans.
Spread 1/2 cup of batter in pans and bake at 375 in a preheated oven until lightly brown, about 8 to 10 minutes. Each oven varies, so watch your baking time so you will know exactly how long. My oven temp doesn’t get as hot as some.
You can eput layers on wire rack or clean towels until cool. I just start building my cake as I get them out.

FROSTING
l do my frosting first so it can cool down.
Melt butter in a 4 quart sausepan.
Mix cocoa and sugar and evaporated milk.
Bring to a rolling boil. Reduce heat and cook 5 mins. STIRRING CONSTANTLY while cooking. Remove from heat and cool. Spread generously between layers on top and sides of cake.

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💡 Tips for Perfect Layers

This cake’s beauty is in its delicate layers and glossy icing. Here are a few time-tested tips to make it come out beautifully every time:

• Use multiple pans if you can. The more pans you have, the faster you can bake — it’ll save you a good bit of waiting time.

• Keep layers thin. You only need about ½ cup of batter per layer — that’s what gives the cake its signature stacked look and soft texture.

• Wash and re-grease your pans each time. A clean, freshly greased surface ensures the layers don’t stick or burn around the edges.

• Let the icing cool slightly before spreading. If it’s too hot, it’ll soak right into the cake (still delicious, but you’ll lose that classic shiny look).

• Be generous with frosting. Every layer should get a good scoop — the icing keeps the cake moist and flavorful from top to bottom.

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🍫 Serving Suggestions

This cake is the centerpiece of any Southern dessert table. It’s rich, old-school, and absolutely unforgettable.

Here are a few ways to enjoy it:

• Classic slice with coffee: Perfect for Sunday afternoons or after-dinner indulgence.

• Celebration centerpiece: Birthdays, anniversaries, or reunions — this is the cake that makes people’s eyes light up.

• Holiday showstopper: Add a sprinkle of chocolate curls or a drizzle of caramel for extra flair.

• A little warmth goes a long way: Pop a slice in the microwave for 10 seconds for that just-frosted taste.

Because it’s so rich, a small slice goes a long way — but you’ll probably go back for seconds anyway.

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🧊 Storage & Freezing Tips

This cake holds up wonderfully — even improves as the frosting soaks into the layers over time.

• Room Temperature: Cover loosely with foil or a cake dome and keep up to 3 days.

• Refrigerator: Lasts up to 7 days, though it may firm up slightly (just let it sit at room temp before serving).

• Freezer: Wrap individual slices or the entire cake in plastic wrap, then foil, and freeze for up to 2 months. To serve, thaw in the fridge overnight.

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❓ FAQ

1. Why does this cake have so many layers?
It’s a Southern baking tradition! Each thin layer gives the cake a unique texture — somewhere between cake and candy — and holds the cooked frosting perfectly.

2. Can I make fewer layers?
Yes! You can make 8–10 thicker layers instead of 15. Just increase baking time slightly.

3. My frosting seems runny — what should I do?
Keep cooking it a few minutes longer until it thickens, but remember to stir constantly so it doesn’t scorch. It thickens as it cools.

4. Can I use margarine or oil instead of shortening?
It’s best to stick with shortening and real butter — that’s what gives the cake its traditional texture and flavor.