Milk Chocolate Frosted Layer Cake Recipe

Name: Milk Chocolate Frosted Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cake flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1 cup unsalted butter; 1/2 cup whole milk; 6 large eggs, separated; 1 cup sugar (divided by 1/2 cups); 1 pinch salt; 1 1/2 cups heavy cream; 1 1/2 lbs milk chocolate, finely chopped; shaved milk chocolate, for garnish (optional)

Servings: persons

1
["Preheat the oven to 325u00b0.", "Butter and flour two 9"" -square cake pans; set aside.", "In a medium bowl, whisk the cake flour, cocoa and baking powder; set aside.", "In a medium saucepan, melt the butter in the milk over low heat.", "Transfer to a large bowl and allow to cool slightly.", "Whisk in the egg yolks and 1/2 cup of the sugar.", "Add the dry ingredients and whisk until smooth; set aside.", "In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.", "Fold beaten egg whites into the batter until no streaks remain.", "Divide the batter between the two cake pans and bake for 25 minutes, or until the cakes are springy and a toothpick inserted in the centers comes out clean.", "Transfer the cakes to a rack and allow to cool completely.", "While the cakes are cooling, in a medium saucepan, bring the heavy cream to a simmer.", "Put the chocolate in a heatproof bowl and pour the hot cream on top.", "Allow to stand for 3 minutes, then whisk melted chocolate until smooth.", "Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.", "Turn the cakes out of the pans and put one layer on a plate.", "Top with 1 cup of the frosting, spreading it to the edge.", "Top with the second layer and spread the remaining frosting over the top and sides.", "Let the cake stand at room temperature for about 30 minutes before cutting into squares.", "Serve and enjoy."]

2201

kcal

Calories

146

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 1 1/4 cups cake flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1 cup unsalted butter, and more.

Yes, Milk Chocolate Frosted 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.

That's it — enjoy your meal!

Milk Chocolate Frosted Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions