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14 layers of amazingness!

Hey Javacupcakers! I’m super excited to be here and I hope that you enjoy my first post :)  Normally, I bake cupcakes because they’re fun and bite sized and so super cute but every once in a while, I find a cake recipe that I *have* to make because it’s just that amazing. Enter the 14 layer cake that has been saved in my “inspiration” folder since I found Bakerella way back when.  It looks a little intimidating but I promise you, it’s more than worth the time and effort.

Do yourself a big favor and run to the grocery store to buy 14 aluminum cake pans (note to self: do not send boyfriend to the store, because he will come back with 18 pie pans, just sayin’) and then get to work.  The recipe makes a lot of batter, I followed Bakerella’s directions and used the 12 layer recipe with 14 pans.  Each layer had about 2/3 cup of batter.  I found that the pans I sprayed with Baker’s Joy were easier to work with than the pans that were buttered with flour and parchment paper, but that’s just what worked for me.  I ran out of parchment paper, so, what seemed like it was going to be a fail, actually wasn’t that big of a deal.

It took about an hour to bake all of the layers and then about another hour to get the layers stacked iced with a delicious chocolate glaze, let the glaze set and then ice it with the most amazing dark chocolate buttercream.  Best 2 hours, ever.  PS. The satisfaction you feel after you cut into this cake and everyone ooohhhhs and ahhhhs at your amazingness, is unreal.  You will want to give yourself a big ol’ hug.   Cause it’s just that good.

14 layers of cake, in the making.

all beautiful & on display

14 layers of amazingness!


  • Cake batter:
  • 4 1/2 cups all-purpose flour , sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter , at room temperature
  • 2 1/2 cups sugar
  • 6 large eggs , at room temperature
  • 3 cups milk
  • 1 1/2 teaspoons vanilla extract
  • Chocolate Glaze:
  • 3 cups sugar
  • 1/2 cup unsweetened cocoa powder , preferably Dutch process
  • 1 cup (2 sticks) unsalted butter , cut up
  • 1 can (12 ounces) evaporated milk
  • 1 tablespoon vanilla extract

For step-by-step instructions, please visit the following links:

The Smith Family’s 12-layer cake/Bakerella’s Fourteen to the Fourtneeth




Thursday 3rd of March 2011

Thanks, Michelle :) Making an Easter cake sounds like a great idea! It was a lot of fun to make & tasted soooo good!


Thursday 3rd of March 2011

Great first post, I remember seeing this on Bakerella's site awhile ago and adding it to my "must try" list too... Yours looks so wonderful. It could be a fun cake to make for easter.. with different colors of pastel frosting between the layers maybe... hmmm now I really want to make one :)