Six Layer Chocolate Cake with Strawberry Frosting

0

Six Layer Chocolate Cake with Strawberry Frosting by PinchMeTwice.com

For my birthday this year I decided that I wanted to make my own cake. It’s actually a perfect way to celebrate, and it seems so fitting for the current baking journey that I’m on. I wanted to make a cake that was decadent but also very girly. I decided on this 6 layer chocolate cake with strawberry buttercream frosting.

Six Layer Chocolate Cake with Strawberry Frosting by PinchMeTwice.com

When I began making this cake I realized that I hadn’t made a cake in six months. I was happy to see that I hadn’t lost any of my skills, and although I was stressed about how the cake would come out, I was extremely pleased with the result. I really have to dedicate more time to making and decorating cakes. But honestly, I’m not really a big cake eater. I just love the art of making a beautiful cake that is pleasing to the eyes and mouth.

Six Layer Chocolate Cake with Strawberry Frosting by PinchMeTwice.com

My cake was topped with a chocolate glaze. I did the whole drip effect thing, that has been made popular by cake artists such as Katherine Sabbath and Rosie from Sweetapolita. I was so nervous doing this part, and I almost dropped the entire bowl of glaze onto my cake.

Six Layer Chocolate Cake with Strawberry Frosting by PinchMeTwice.com

I’m thinking about doing a Christmas themed cake similar to this one, and recording it for my YouTube channel. So be on the look out.

Six Layer Chocolate Cake with Strawberry Frosting
 
Author:
Prep time:
Cook time:
Total time:
 
Ingredients
  • Cake -
  • 1½ cups of all-purpose flour
  • 1⅓ cups of sugar
  • ½ cup of cocoa powder
  • 1¼ teaspoons of baking soda
  • 1¼ teaspoons of baking powder
  • 1 teaspoon of salt
  • 5 ounces of sour cream
  • 4.5 ounces of Nesquik flavored hot water
  • 2.5 ounces of vegetable oil
  • 2 eggs, room temperature, lightly beaten
  • 1 tablespoon of vanilla extract
  • Frosting -
  • 1½ cups of shortening
  • 1½ cups of unsalted butter, softened
  • 3 teaspoons of vanilla extract
  • 8 cups (2lbs) of powdered sugar
  • 6 tablespoons of milk
  • ¼ cup of strawberry puree
  • Red food coloring
  • Glaze -
  • 4 ounces of semi-sweet chocolate chips
  • ⅓ cup of unsalted butter, softened
Instructions
  1. Preheat oven to 350F, and prepare three 6 inch cake pans.
  2. In a bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add in sour cream, nesquik, vegetable oil, vanilla extract and eggs.
  4. Beat with mixer for two minutes on medium speed.
  5. Distribute batter to cake pans and bake for 20 minutes at 350F.
  6. Rotate cake pans in oven and bake for an additional 10 minutes.
  7. Cool for 20 minutes, then invert onto a cooling rack.
  8. Completely cool before frosting.
  9. To make frosting; in a large bowl beat shortening and butter until creamy. Add in vanilla extract.
  10. Gradually add in powdered sugar a cup at a time, and beat in between. Making sure to scrape down the sides of your bowl.
  11. Add in milk and strawberry puree, and beat until it has a creamy consistency.
  12. Add a few drops of red food coloring to achieve desired color.
  13. To assemble; level each cake and split into two layers.
  14. Spread frosting evenly onto each cake layer, then cover the entire cake with a thin layer of frosting to seal in the crumbs. (Crumb coat)
  15. Refrigerate cake for 20-30 minutes, then spread on more frosting to complete. Refrigerate cake again.
  16. To make the glaze; add the chocolate and butter in a glass bowl over a pot of simmering water. Stir until melted and smooth. Do not get any water into the chocolate and butter mixture.
  17. When chocolate glaze has cooled down some, pour slowly on top of cake and use an offset spatula to push the glaze off the sides of the cake.
  18. Garnish sides of cake with sprinkles.
Notes
Recipe adapted from SweetaPolita.com