K's Perfect Milk Chocolate Layer Cake Recipe

Name: K's Perfect Milk Chocolate Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1 ¾ cups sifted flour; ¾ cup sifted cocoa powder; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon salt; 3 eggs; 1 cup milk; 2 teaspoons pure vanilla extract; ½ cup butter, melted; 12 pint whipping cream

Servings: persons

2 cups sugar
1 ¾ cups sifted flour
¾ cup sifted cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
3 eggs
1 cup milk
2 teaspoons pure vanilla extract
½ cup butter, melted
12 pint whipping cream

1
Preheat oven to 350.
2
Line bottoms of cake pans with wax paper or parchment paper.
3
Stir together dry ingredientssugar, flour, baking soda, baking powder, cocoa, and salt.
4
Add eggs, milk, vanilla, and melted butter.
5
Beat with electric mixer until smooth and fully mixed.
6
By hand, gently fold in a small carton of whipping cream (not whipped) until fully incorporated.
7
Pour into cake pans and bake at 350 for 30 minutes.
8
Cool in pans 10 minutes, remove from pans and finish cooling on rack.

2006

kcal

Calories

143

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups sugar, 1 ¾ cups sifted flour, ¾ cup sifted cocoa powder, 1 ½ teaspoons baking soda, and more.

Yes, K's Perfect Milk Chocolate Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

K's Perfect Milk Chocolate Layer Cake

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