Does anyone know how to make a layered chocolate cake?

Yes I know how to make a layered chocolate cake.

mix cake according to instructions of either recipe or box.

prepare 3 9-inch cake pans and put 1/3 of batter in each one. Bake 5 minutes less than recommendations.

cool cakes exactly 15 minutes and flip out on wax paper covered plates or racks to finish cooling.

put about 1/4 of butter cream icing on first layer on serving plate. put another cake layer on this and put another 1/4 of icing on that. put on top layer and frost sides of cake then top with last half of butter cream.

I really prefer to make dark chocolate custard to put on the first 2 layers as filling, then make 7-Minute or Divinity icing/frosting to put on top and sides! A lot more elegant!

hint: for flat rounds, put batter in pans then give them a quick spin so batter runs to sides and is very shallow in center. Easiest way to have flat cakes rather than domed ones you have to cut to make flat!

Yes. Divide the batter into multiple pans before baking, for example two 9-inch round pans. Then bake both pans, let cool, then put frosting on top of one layer, put the next layer on top, and frost on top and all around your two-layer cake.

Just get some Duncan Hines and make homemade frosting. Yum! Kids now days usually prefer box cakes

make 3 cakes put it together after it cools frost eack top as you add another cake and the frost the rest of the cake

I use to follow the direction on a box mix that you buy from a grocery store. But now I go to the deli section at the grocery store and buy one ready made.

DEVIL'S FOOD CHOCOLATE LAYER CAKE

1 and 3/4 cups (220g) all-purpose flour

1 and 3/4 cup (350g) granulated sugar

3/4 cup (65g) unsweetened cocoa powder (not dutch processed)

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup (240ml) buttermilk*

1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)

2 large eggs, at room temperature*

1 teaspoon vanilla extract

1 cup (240ml) freshly brewed strong hot coffee

MILK CHOCOLATE FROSTING

1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature

3-4 cups (360-480g) confectioners' sugar

3/4 cup (65g) unsweetened cocoa powder

3-5 Tablespoons (45-75ml) heavy cream (or half-and-half)

1 teaspoon vanilla extract

1/2 - 3/4 teaspoon salt (to taste)

15 oz (1.5 bags) chocolate chips, optional

Directions:

Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray. See note about 9x13 pan option.

For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.

Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.

For the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Taste, and add salt to taste.

Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.

Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.

*Buttermilk is required for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

*Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.

*A 9×13 pan will work since that takes the same amount of cups of batter as 2 round cake pans

go onto taste.com! they have good recipes