Part 1 of 3- The 12-Layer Cake - Making Layers

Here is the original recipe for the batter from Smith's Family. Thanks to the Smith family for a wonderful recipe!

I used the disposable Aluminum baking pans to make individual layers. But, there is a little bit of preparation needed before you add the batter in them.

Layer a sheet of parchment/ wax paper on each of the baking pans. So, let's get cutting out the sheets.

 

You will have all of this extra parchment paper. Save these to use later. These do come in handy for many different things. 

 

One of those things is to make a crown for yourself!

 

I'm the new parchment queen in town! LOL!

 

After goofing around, here I finally have my 12 parchment rounds and pans ready.

 

Butter the edges of the pan. You don't have to butter the whole base because we will be using the parchment paper.

 

Put the parchment paper in the pan and butter the paper a little bit. Then dust it with flour and tap off any excess.

 

As per the recipe, we will be using 4 1/2 cups of all purpose flour, 1 1/2 tsp of baking powder and 1/4 tsp of salt. Mix everything together and double sift the mix.

At this point, pre heat the oven to 375F and then start making the batter.

 

Then, take 1 1/2 cups of Unsalted butter. Make sure that the butter is in room temperature and not too hard.

 

Add 2 1/2 cups of sugar to the butter.

 

Whisk together the butter and sugar and beat at high for about 5 mins.

 

Add 6 eggs but one at a time. And beat well after each egg until its completely incorporated.

 

The next step is to add the flour and 3 cups of milk (again at room temp). But, add these a little bit at a time one after the other and beat well.

 

Scrap the sides of the bowl while mixing.

 

Add 1 1/2 tsp of vanilla extract and beat together one last time. The batter is ready!

 

Now, scoop up 2/3rd cup batter into the middle of the pan.

 

Just pick up the pan and twirl it around. The batter will shift and move itself all around. Make sure that they just touch the edges. Give it a tap on the counter so all the air bubbles are released.

 

There are my first 4 pans of white cake batter ready to go in the oven. Hope you remembered to pre heat it at 375F.

 

And there they go in for the sauna bath!

 

This is a good time to take it out. The center should be fluffy to touch and also the edges of the cake start leaving the sides of the pan.

 

Remove the cake from the pan. Remove the parchment paper from the cake and let it cool on a rack.

 

Now, to make the chocolate cake. Take about three of 2/3 cups of batter in a separate bowl. This will be enough for 3 chocolate layers.

Add 1 tbsp of cocoa powder to this.

 

Melt about 1/2 cup of milk chocolate or semi sweet chocolate chips and then add that to the batter.

 

Beat together well till the cocoa and chocolate are completely mixed in. This will be our chocolate cake batter.

 

Bake them the same way as the white cake. Here they are out from the oven.

 

Now, for the Mocha cake. Once again, take three 2/3 cups of batter separately in another mixing bowl.

In a small cup, add about 1 tbsp of instant coffee crystal.

 

Then, add 1 tsp of cocoa powder to the coffee crystals.

 

Add a few drops of milk and mix well until well combined.

 

Pour this coffee mixture into the cake batter. Beat well until well combined.

 

Bake just as before and voila - the three mocha layers are ready.

 

Here's the stack! Looks like a whole stack of pancakes at Ihop - maybe next time I should just buy pancakes and make this! LOL!

I made 6 white cakes, and 3 each of chocolate and mocha cakes.

 

Now, we have to make the icing to go in between layers. All of that on the next post!