Chocolate Layered Cake Recipe
Chocolate Layered Cake Recipe photo by Taste of Home

Chocolate Layered Cake Recipe

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4.5 9 13
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You can "halve" your cake and eat it, too, when you make Verna Mae Floyd's chocolaty classic for two. "My mother came up with this delicious dessert after we kids left the nest," she explains from Highlands, Texas. "Today, I split this tempting two-layer treat with my husband."
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 4 servings


  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup 2% milk
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons hot water

Nutritional Facts

1 serving (1 slice) equals 1005 calories, 39 g fat (19 g saturated fat), 121 mg cholesterol, 733 mg sodium, 160 g carbohydrate, 4 g fiber, 10 g protein.


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
  3. For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough water to achieve spreading consistency.
  4. Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup frosting. Top with remaining layer. Spread remaining frosting over top and sides of cake. Yield: 4 servings.
Originally published as Chocolate Layer Cake in Taste of Home December/January 2004, p16

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Reviewed Oct. 2, 2013

"I tried this cake form a hard cover book Cooking for one or two and the amount of baking powder was 1 teaspoon and the baking soda was also 1 teaspoon and that didn't seem right. I have it right now."

Reviewed Apr. 23, 2013

"I used the cake recipe (doubled) in a shaped cake pan; I didn't make the frosting as I needed white to color. But this cake is amazing! Very moist and tender and cuts beautifully. I used soy milk because of a dairy allergy. This will be my go-to cake recipe for decorated cakes. I would also l like to try it with this frosting recipe."

Reviewed Sep. 28, 2011

"This cake and frosting is soooo good. You wont be disappointed!!!!"

Reviewed Apr. 18, 2011

"I made 2 9 inch rounds instead of cutting one in half. Was very good, icing is one of the best I have had yet that doesn't call for cream cheese or milk."

Reviewed Nov. 26, 2009

"This is a great recipe when a full size cake isn't needed. I baked mine in an 8" square pan & then cut in half & stacked to frost. The frosting recipe is a keeper. I used a bit of warmed milk instead of water though. Thanks for sharing this one with us!"

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