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Classic Cake Recipes with a Modern Twist

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Home » Cakes » Chocolate Dulce de Leche Cake

Chocolate Dulce de Leche Cake

By Olivia, 330 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
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The ultimate combo of chocolate and caramel come together in this delicious Chocolate Dulce de Leche Cake.

Dulce de leche buttercream on a chocolate cake with a ganache drip.

This post has been sponsored by Fat Daddio’s. Thank you for supporting the brands I love – they help make Liv for Cake possible! All opinions expressed here are my own.

First off, sorry for the lack of a post last week. I have no excuse other than I’m having a hard time getting back into the swing of things after being away for 3 weeks, and the weather here has been cloudy and rainy so I haven’t been able to take pictures. I guess that’s kind of an excuse? Never mind the fact that we literally came back to SNOW. From a sunny Sydney summer, to snow. In Vancouver. In MARCH.

It literally almost never snows here, but this winter has been crazy. It’s officially spring now, and my winter coat should be put away and I should be staring out at a garden full of flowers. Unfortunately, neither of those is a reality, so it’s a good thing I have copious amounts of this Chocolate Dulce de Leche Cake in my fridge right now.

Close up of the sides of the cake.

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I’m so excited to bring you this post today because it’s in collaboration with one of my favourite brands in the baking world — Fat Daddio’s.

Fat Daddio’s is renowned for manufacturing high quality, professional bakeware. They have a seemingly endless variety of cake pans and baking tools. Literally anything you could ever need or want. This family owned company has been around for decades and they are the go-to brand for professional pastry chefs and bakeries.

I’ve been using Fat Daddio’s products for as long as I can remember and they are my favourite brand when it comes to bakeware. I specifically love their cake pans over any others I’ve tried, as they are sturdier and bake more evenly. Just look at those perfect, even layers!

A photo of the cake layers stacked with parchment between.

Cleanup is a breeze too! The most used Fat Daddio’s products in my kitchen are the 6″ cake pans (shown below) and the cake lifter (which makes transferring cakes from the turntable to a cake stand a much less stressful endeavour).

Image of the Fat Daddio's Cake pans used.

Fat Daddio’s doesn’t sell directly to consumers, but you can easily find their products online on Amazon or Golda’s Kitchen. If you happen to live in Vancouver, my favourite place to get them is at the Gourmet Warehouse.

Angled shot of the cake.

This Chocolate Dulce de Leche Cake is a new fave. I used my standard chocolate cake recipe (why mess with a good thing, right?) and paired it with a silky Dulce de Leche brown sugar buttercream. I used dark brown sugar instead of regular granulated sugar in the buttercream, because I wanted to enhance both the color and flavour.

I wanted a rich caramel color to the buttercream, and I knew that 1/4 cup of Dulce de Leche wouldn’t be enough to do that. The brown sugar also adds to the caramel flavour. It’s truly delicious.

Rosettes piped on top of the cake.

Now, I went the easy route and used store-bought Dulce de Leche sauce. Partly because I had some in my fridge from this Dark Chocolate Ganache Tart, and partly because I’m lazy. It’s actually really easy to make Dulce de Leche at home. All you need is a can of sweetened condensed milk, a pot, some water, and time. I went with the leftover stuff I had, but you can make your own if you prefer!

The rich chocolate cake and silky caramel buttercream go so well together. Who doesn’t love a good chocolate and caramel combo, right?? I amped up the flavour even more by drizzling Dulce de Leche over each slice. Pure heaven right there!

Slice of cake on a plate with dulce de leche drizzled over.

Looking for more Caramel recipes?

  • Caramel Gingerbread Cake
  • Caramel Cake (Salted Caramel Cake)
  • Caramel Apple Cake
  • Maple Caramel Carrot Cake
  • Caramel Cookie Cups

Notes & tips for this Chocolate Dulce de Leche Cake:

  • You can make your own Dulce de Leche at home rather than using store-bought if you prefer.
  • To enhance the chocolate flavour of the cake, you can use strong hot coffee instead of hot water.
  • For the ganache, I let mine set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 10 secs and stir it until it’s the right consistency.
  • The drip technique works best on a chilled cake so that the drips set quickly.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
 

A cake sitting on top of a table
Print Pin Rate
4.9 from 67 votes

Chocolate Dulce de Leche Cake

The ultimate combo of chocolate and caramel come together in this delicious Chocolate Dulce de Leche Cake.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 552kcal
Author Olivia

Ingredients

Cake:

  • 1 1/2 cup all purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk room temperature
  • 3/4 cup hot water
  • 2 large eggs
  • 2 tsp vanilla

Dulce de Leche Buttercream:

  • 3 large egg whites
  • 1 cup dark brown sugar lightly packed
  • 1 1/2 cups unsalted butter cubed, room temperature
  • 1/4 cup Dulce de Leche storebought or homemade

Ganache:

  • 2 oz dark chocolate finely chopped
  • 2 oz heavy whipping cream
US Customary - Metric

Instructions

Cake:

  • Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake until a cake tester comes out mostly clean. A total of 30-35mins.
  • Cool 10 minutes in the pans then turn out onto a wire rack to cool completely. 

Dulce de Leche Buttercream:

  • Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add dulce de leche and whip until smooth.

Ganache:

  • Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.

Assembly:

  • Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
  • Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***
  • Top with decorative dollops of frosting (I used Ateco tip 825). Drizzle slices with dulce de leche if desired.

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Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You may have some ganache left over.
Calories: 552kcalCarbohydrates: 61gProtein: 6gFat: 34gSaturated Fat: 22gCholesterol: 104mgSodium: 385mgPotassium: 246mgFiber: 3gSugar: 45gVitamin A: 854IUCalcium: 75mgIron: 2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Chocolate Dulce de Leche Cake collage

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March 26, 2017

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    Recipe Rating




  1. Mojoblogs says

    January 22, 2021 at 1:30 AM

    5 stars
    Hi! I just want to say that this looks really delicious and I can’t wait to try making this! Thank you for sharing this!

    Reply
    • Olivia says

      January 22, 2021 at 2:45 PM

      I hope you love it! Let me know if you try it 🙂

      Reply
  2. Annie says

    January 19, 2021 at 4:27 AM

    Hi Liv, would this convert well to cupcakes?

    Reply
    • Olivia says

      January 19, 2021 at 9:34 AM

      Hi Annie! Yes, I think it would work fine. The batter is very thin though and rises a lot so don’t fill them more than half full.

      Reply
  3. Liv says

    December 22, 2020 at 6:07 AM

    5 stars
    This chocolate cake is SO good. It’s rich and delicious without being overly sweet. Highly recommend!

    Reply
    • Olivia says

      December 22, 2020 at 9:06 AM

      Hi Liv! So glad you loved it 🙂 Thanks for the feedback!

      Reply
  4. Tia says

    November 29, 2020 at 2:08 PM

    Hi! I’m hoping to make this as a surprise (a mini 4inch diameter and 3/4layers cake)! I wanted to ask, would this work with American buttercream? And if I wanted to frost the outside and the top with buttercream how much buttercream would I need to make?

    Reply
    • Olivia says

      November 29, 2020 at 4:28 PM

      Hi Tia! It will for sure work with American buttercream, no problem! I would make a full batch of this one: https://livforcake.com/simple-vanilla-buttercream/

      Reply
      • Tia says

        December 4, 2020 at 1:17 PM

        Thank you! How long should I bake it for if I’m doing a mini 4inch version?x

        Reply
        • Olivia says

          December 4, 2020 at 1:43 PM

          Hi Tia! If you halve the recipe for a 4″ cake baking time should be similar.

          Reply
          • Tia says

            December 6, 2020 at 4:00 PM

            So 30-35 minutes? or 15-20minutes? sorry for all the questions- I’m making this for my boyfriends birthday and won’t be making a practice version, I can’t wait!

          • Olivia says

            December 7, 2020 at 11:21 AM

            If you cut the recipe in half the layers should be a similar height to mine and take about 30mins or so to bake. Every oven is different though so I recommend checking on your cake as it’s baking.

  5. Roanne Lazo says

    October 31, 2020 at 4:34 AM

    Hi! I have a two 6x3inch Fat Daddios pan, do I still need to cut the recipe into 2/3 or it can fit with the pans I have?

    Reply
    • Olivia says

      November 2, 2020 at 3:24 PM

      Hi Roanne! I think it should work ok with the pans you have. Split the batter evenly between them. You’ll need to increase the baking time though as it will take longer due to the thicker layers.

      Reply
      • Roanne says

        November 6, 2020 at 4:05 AM

        I just made this cake today! technically yesterday and did the frosting today. And my two pans did worked for the recipe. Its my first time to make SMBC and I followed your instructions to a T and it was a success the frosting remain fluffy and tasted caramelly soo good! I used hot coffee instead of hot water and the cake is really chocolatey but light and not dense at all. This is now my go to chocolate recipe. Thanks a lot!

        Reply
        • Olivia says

          November 6, 2020 at 10:52 AM

          Hi Roanne! So happy you loved it! Thanks for the feedback 🙂

          Reply
  6. Mindy says

    September 28, 2020 at 2:22 PM

    How do you cut your cake so cleanly? I don’t ever get beautiful clean cuts like shown. My cake and frosting generally mix together some. Thanks.

    Reply
    • Olivia says

      September 30, 2020 at 10:42 AM

      Hi Mindy! I find cutting a chilled cake much easier and I use a hot knife. My cake is cold and firm (right out of the fridge) and I run a knife under hot water, wipe it off, the cut. Repeat heating the knife with each cut.

      Reply
  7. Elaine says

    September 27, 2020 at 6:02 AM

    3 stars
    Loved the cake flavors but the buttercream tasted very buttery. I doubled the amount of dolce de leche and added salt which helped cut that butter flavor. Overall, this recipe is pretty good, but needed a little tweaking to get. the flavors right.

    Reply
    • Olivia says

      September 28, 2020 at 9:34 AM

      Hi Elaine! So happy you loved the cake. SMBC is definitely more buttery than something like an American buttercream, but it shouldn’t taste like you’re eating a stick of butter. If it did it’s possible it just needed a bit more whipping time to fluff it up.

      Reply
  8. Elise says

    September 24, 2020 at 10:19 PM

    4 stars
    Made this cake today. I was a bit nervous about using cocoa powder in the pans instead of flour so I did a bit of both and my cakes still came out of the pans great. I think adding coffee instead of water would elevate the richness a bit. But the cake itself was delicious! So moist and yummy. I used my Gluten Free flour 1:1 blend and it came out great still.
    Finally got to try Swiss Meringue Buttercream; it’s been on my baking list for a while. I don’t know if we just weren’t used to this style of icing or if my caramel sauce instead of dulce de leche affected the taste, but the icing was waaay too butter flavoured. I did love the addition of the brown sugar though. It not only helped the flavour but made a natural caramel colour. I’d try it again but just add way less butter, if that’s possible with this type of icing.
    I didn’t add the ganache as the cake was already really rich.
    Thanks for the recipe.

    Reply
    • Olivia says

      September 28, 2020 at 9:17 AM

      Hi Elise! So happy to head you loved the cake! SMBC is definitely more buttery than something like an American buttercream, but it shouldn’t taste like you’re eating a stick of butter. If it did it’s possible it just needed a bit more whipping time to fluff it up. You could use a bit less butter though too!

      Reply
  9. Kirstin says

    August 31, 2020 at 11:25 AM

    I need to make a 3 tiered wedding cake (chocolate semi naked cake) and I was wondering if you think this particular chocolate cake recipe would work for a tiered cake, if it has enough structure to it, or if it’s a softer squishier cake. Thank you for your help!

    Reply
    • Olivia says

      September 1, 2020 at 9:12 AM

      Hi Kristin! It is a softer cake, but if the tiers are properly supported it should be fine!

      Reply
  10. Saachi says

    August 22, 2020 at 5:42 PM

    Hi! First of all i just wanted to say that i love your recipes and cakes! I’m planning on making this cake for my birthday but had a couple of questions.
    1.If i wanted to make four 8inch cakes would i just double the recipe?
    2. Also i tried looking for king arthur cocoa powder but its out of stock! Can you recommend a good alternative cocoa brand?
    3. Buttermilk isn’t sold here in the UK, will a milk and lemon juice substitute suffice?

    Thank you so much!! Hope you’re well x

    Reply
    • Olivia says

      August 24, 2020 at 10:50 AM

      Hi Saachi! Thank you! Yes, I would double the recipe for four 8″ cakes. The layers will be slightly thinner so you may need to reduce the baking time a bit. Any high-quality cocoa powder will work, Guittard Chocolate, Cacao Barry, Ghiradelli all make some good ones. That being said, the cake will be fine and delicious with even store-bought cocoa powder too 🙂 And yes, I do the milk & lemon juice sub all the time! Let me know how you like this one and happy birthday! 😀

      Reply
  11. MK says

    August 20, 2020 at 8:54 PM

    This looks amazing! Quick question. I want to food colour the outside frosting layer…do you think it would taste fine if I used the dulce de leche frosting between cake layers, but used vanilla SMBC out the outside layer so I can colour it? Thank you!

    Reply
  12. Kimberly says

    August 19, 2020 at 7:12 AM

    5 stars
    I used a different cake recipe because I needed a giant cake, but came back to say this icing recipe and the combination of flavors is SO GOOD. I served it for a bridal shower along with two other desserts and this cake was the favorite; they demolished it.

    Reply
    • Olivia says

      August 19, 2020 at 9:38 AM

      Hi Kimberly! So happy you loved the frosting!!

      Reply
  13. Jessica says

    August 7, 2020 at 7:16 AM

    Do you know if this would work for two 8-inch pans? I only have 1 pan so I’d have to bake twice but I’m wondering if that’s a big deal I can just go and buy more pans.

    Thanks!

    Reply
    • Olivia says

      August 11, 2020 at 9:16 AM

      Hi Jessica! Yes, it should be fine for two 8″ pans.

      Reply
  14. Cynthia Marinelli says

    August 5, 2020 at 7:42 AM

    5 stars
    Always already used your chocolate cake recipe, and using the coffee instead of water is a boost up, but this takes it up a step further. The buttercream with brown sugar is amazing. Your recipes are almost always my go to when I am trying something new. Thanks so much!

    Reply
    • Olivia says

      August 5, 2020 at 11:06 AM

      Hi Cynthia! Thanks so much! I’m so happy you loved it 🙂

      Reply
  15. Annabel says

    August 1, 2020 at 8:03 AM

    5 stars
    Hi,

    I have just baked this for an 18th birthday…can’t wait to try it later! I baked it using 2 x 8 inch tins and the timing was basically exactly the same for me, 35 mins 🙂

    Thanks for the amazing recipe!

    Annabel

    Reply
    • Olivia says

      August 5, 2020 at 10:29 AM

      Hi Annabel! Awesome, thanks for the info. I hope you love it! 🙂

      Reply
  16. Josie says

    July 17, 2020 at 12:07 AM

    WOW THIS CAKE! My step-dad (who never eats cake) had three slices…! I’d like to bake it again for my partner’s 30th but it needs to be a little bigger so will use 8” pans. What would the cooking time be if divided into two 8”? Or would you recommend 3x 8”? Thanks!

    Reply
    • Olivia says

      July 17, 2020 at 9:33 AM

      Hi Josie! That is amazing, I’m so happy you both loved it! I would make three 8″ layers for a larger cake. 1.5x the recipe to do that by changing the Servings to 18. Baking time should be similar.

      Reply
  17. Honeylex2015 says

    July 10, 2020 at 10:17 PM

    5 stars
    This is the best cake ever!!! I made it for my daughter’s birthday! I didn’t have 6 inch pans so I used a 9 in x 13 in pan cut the cake in half 9×6.5 and still made a two layer rectangular cake. Also, just made half the ganache recipe for this one. Love the buttercream – easy to make and so yummy! Thank you so much for sharing this recipe.

    Reply
    • Olivia says

      July 11, 2020 at 3:45 PM

      So happy to hear you loved it 🙂 Thanks for all your tips!

      Reply
  18. Trisha says

    July 7, 2020 at 11:38 AM

    Is it possible to use cake flour instead of AP? Or would it not be as good? Thanks!

    Reply
    • Olivia says

      July 8, 2020 at 9:19 AM

      Hi Trisha! I haven’t tried it with cake flour myself. It would make the cake lighter. Normally it’s fine I just haven’t tried it with chocolate cake batter.

      Reply
  19. Annie Kapraelian says

    June 29, 2020 at 11:38 AM

    Hi Olivia,

    I’ve already tried a few of your cake recipes and everyone loves them. I want to make the dolce De leche cake. Do you have a recipe for the homemade dolce De leche?

    Reply
    • Olivia says

      June 29, 2020 at 2:52 PM

      Hi Annie! I haven’t made is myself, but here’s an easy tutorial from a friend of mine 🙂 https://bakingamoment.com/easy-dulce-de-leche-recipe/

      Reply
  20. Rosalyn says

    June 24, 2020 at 11:31 AM

    Hi Liv,

    I absolutely love your recipes! My boyfriend has requested a chocolate orange cake for his birthday this year, and I’m hoping to use your chocolate cake recipe but to add some orange extract. Would it work if I replaced the same quantity of vanilla extract with orange in this recipe? Thanks very much:)

    Reply
    • Olivia says

      June 25, 2020 at 9:54 AM

      Hi Rosalyn! Yes, that would work perfectly fine! Let me know how you like it 🙂

      Reply
  21. Danielle says

    May 18, 2020 at 10:11 AM

    Hi
    I have made the coconut cake recently and it was so lovely. No want to try this chocolate recipe for my birthday. If I want slightly smaller / thiner layers would you recommend I use 2/3 of your recipe?
    Thanks for any tips.

    Reply
    • Olivia says

      May 19, 2020 at 10:14 AM

      Hi Danielle! You could 2/3 the recipe and just bake in two 6″ pans though. You could also cut the layers in half horizontally for thinner layers. If you 2/3 the recipe and still bake in three pans you’ll need to reduce the baking time.

      Reply
  22. Anood Ali says

    May 16, 2020 at 8:32 PM

    Hi! This cake looks delicious! I was hoping to make it for Eid, but I’d planned on doing some fondant decorations on the cake. How necessary is the ganache to the flavour? Would i be missing out if I skipped it in favour of the fondant?

    Reply
    • Olivia says

      May 19, 2020 at 10:02 AM

      Hi Anood! You can totally skip the ganache. It’s more for presentation than flavour 🙂

      Reply
  23. Kiki says

    May 15, 2020 at 12:45 PM

    5 stars
    This was unbelievably delicious. I actually baked this as a COVID birthday cake for myself….. and my family loved it. I accidentally left out the vanilla and was worried about that but the chocolate was just richer. I made my own Dulce de Leche and I am not sure it really came out right…..still tastes awesome but lacks the color above. Didn’t matter though. Buttercream was a bit tricky. I am not sure if I had a bit of yolk in it….and it was taking forever to come together. I googled tips and ended up using a blow dryer to warm the mixing bowl. That was pure magic. The frosting was perfect. Thanks so much for a beautiful and delicious cake!

    Reply
    • Olivia says

      May 15, 2020 at 4:29 PM

      Hi Kiki! So happy you loved it. Happy belated birthday to you!

      Reply
  24. Girlynn says

    April 16, 2020 at 1:38 PM

    My daughter’s birthday is coming up soon and she wished for a chocolate birthday cake. I saw this cake recipe of yours and I want to try to bake it for her. One question though, can I use caramel cream instead of the dulce de leche for the buttercream?

    Reply
    • Olivia says

      April 17, 2020 at 10:23 AM

      Hi Girlynn! What is caramel cream? Do you have a link to it so I can see? If if a similar consistency to caramel or DDL it should be fine 🙂

      Reply
      • Girlynn says

        April 18, 2020 at 3:25 AM

        Oh sorry! I only meant caramel (not caramel cream) 🙂 sorry for the typo error.
        Thanks a lot! Now I can start baking the cake 🙂

        Reply
        • Olivia says

          April 19, 2020 at 5:05 PM

          Np! Let me know how you like it 🙂

          Reply
  25. Kyra leininger says

    March 14, 2020 at 9:17 AM

    Hi! I only have regular cocoa powder (not Dutch processed) and was wondering how to alter the recipe so that I could use it instead?

    Reply
    • Olivia says

      March 15, 2020 at 11:39 AM

      Hi Kyra! You can use regular instead.

      Reply
    • Amina says

      April 12, 2020 at 7:26 AM

      How would I make this a 2 layer 6 inch cake? Half it, or quater it???
      Please let me know asap.

      Reply
      • Olivia says

        April 12, 2020 at 2:48 PM

        Hi Amina! You would 2/3 the recipe — change the Servings to 8 to get the amounts.

        Reply
  26. Erika says

    February 25, 2020 at 6:46 PM

    Hello! How long would you recommend baking for two 9” pans. Would this recipe still work?!

    Reply
    • Olivia says

      February 26, 2020 at 9:20 PM

      Hi Erika! The layers would be a bit thin in the 9″ pans (the recipe works fine for two 8″ though). I would start checking it at 20mins.

      Reply
  27. Patty K says

    February 23, 2020 at 8:06 AM

    5 stars
    I have been waiting to make this cake for my birthday. OMG, fabulous! Easy recipe thanks to the instructions and tips. My cake turned out beautiful and tasted absolutely divine! Compliments from everyone. It is such an elegant cake. It looks like you spent all day in the kitchen making, let them think that ; )
    Wish I could post a pic along with comment because it is so beautiful you want to share with everyone!

    Reply
    • Olivia says

      February 23, 2020 at 12:53 PM

      Hi Patty! So happy to hear you loved it and happy belated birthday! I would love to see a pic, you can email it to me at [email protected] 🙂

      Reply
  28. Ruth-Ann says

    February 21, 2020 at 7:26 PM

    On my list to try! I’m nervous about separating my eggs perfectly so I bought a carton of egg whites – think these will work fine for the buttercream? Thanks!

    Reply
    • Olivia says

      February 23, 2020 at 12:32 PM

      I haven’t had success with carton whites myself (I can’t get the meringue to whip up to stiff peaks). I know others have been successful though. Be sure the carton says something like “egg whites only”.

      Reply
      • Ruth-Ann says

        February 26, 2020 at 8:14 PM

        Thanks. They’re pc brand and I think they said that. I do have “real” eggs for backup if need-be 🙂

        Reply
        • Olivia says

          February 26, 2020 at 9:25 PM

          Let me know how the carton whites work! I’ve heard the Kirkland ones from Costco work well but haven’t tried them yet.

          Reply
  29. Ellen says

    December 19, 2019 at 5:50 PM

    5 stars
    Wow, you were not kidding when you say “do not let even a tinsy little trace” of yolk in your egg whites when making the meringue frosting. I learned the hard way and had to start all over again. My frosting at one point, even looked curdled, but I remembered you mentioned this, and I kept whipping, and it worked and turned out beautiful! I just love this recipe & technique for the SMBC! And the chocolate sponge recipe always turns out light, most, and delicious. My family and friends think I’m an awesome baker because of your recipes. Thank you so much for sharing them!

    Reply
    • Olivia says

      December 20, 2019 at 3:13 PM

      Hi Ellen! So happy to hear it worked out for you and that you love the recipe! Your comment totally made my day. Happy Holidays!

      Reply
  30. Tori says

    November 29, 2019 at 10:26 AM

    This looks awesome, going to make for a party next week. Do you think replacing the vegetable oil with olive or canola oil will make any difference?

    Reply
    • Olivia says

      November 29, 2019 at 4:48 PM

      Hi Tori! I would use canola oil since the olive oil is so flavourful (but that could be delicious too).

      Reply
  31. Rosie says

    November 21, 2019 at 10:47 AM

    Hi I can’t wait to make this for my aunts birthday, but please could you tell me how to adapt the ingredients to make three 8 inch pans as were a greedy bunch! Thank you. 🙂

    Reply
    • Olivia says

      November 21, 2019 at 3:21 PM

      Hi Rosie! For three 8″ pans you should 1.5x the recipe. You can adjust the Servings to get the proper amounts 🙂

      Reply
  32. Harriet says

    October 27, 2019 at 3:39 PM

    5 stars
    I’m going to make this for my best friends birthday. I think she will love it. Thanks for the recipe.

    Reply
    • Olivia says

      October 28, 2019 at 9:55 AM

      Hi Harriet! I hope you both love it.

      Reply
  33. Tara says

    September 24, 2019 at 5:29 AM

    Hi. I cant wait to try this. I have a question. I want to make this for a church function but when we have potlucks they do it after service so betwwen driving there and everything the cake will be at room temperature for about 3 to 4 hours. Will the buttercream hold up?

    Reply
    • Olivia says

      September 25, 2019 at 10:09 AM

      Hi Tara! It should be totally fine provided it’s not too warm. I would chill the cake well before hand and it will be fine!

      Reply
      • Tara says

        September 27, 2019 at 5:48 AM

        THANKS! Your cakes are all awsome BTW, they always make me look like a rockstar when we have company over! I really liked the nanaimo bar cake. Thanks again from your not to far neighbor in Mission BC

        Reply
        • Olivia says

          September 27, 2019 at 4:10 PM

          Hi neighbor! Always nice to “meet” a local 🙂 So glad you liked the Nanaimo Bar Cake!

          Reply
  34. Misao says

    September 3, 2019 at 2:13 PM

    5 stars
    My search for an EPIC chocolate cake recipe is now officially over. This is by far the best chocolate cake recipe that I have ever made. Thank you so much for sharing this.

    Reply
    • Olivia says

      September 4, 2019 at 10:19 AM

      Hi Misao! Thanks for the amazing feedback, I’m so glad you loved it 😀

      Reply
  35. Jess says

    September 3, 2019 at 9:16 AM

    5 stars
    I made this cake for my husband’s birthday last weekend – absolutely the best cake I’ve ever made! And it turned out so pretty with all your tips and instructions. Everyone was so surprised it wasn’t storebought. Thank you for the delicious recipe! (There is a picture on my Instagram – jrigling)

    Reply
    • Olivia says

      September 3, 2019 at 9:49 AM

      Hi Jess! Amazing compliment to you and your decorating! So glad everyone loved it 🙂

      Reply
  36. Li Ting says

    August 17, 2019 at 1:01 AM

    Hi.. I tried your recipe… I made it into cupcakes… it’s moist and not too sweet… thanks for sharing the recipe… but may I know what is the purpose of adding the hot water…?

    Reply
    • Olivia says

      August 19, 2019 at 9:50 AM

      Hi Li! The hot water helps to bloom the cocoa powder. So glad you liked it!

      Reply
      • Rowena Galvez says

        June 6, 2020 at 6:13 AM

        Did you use boiled water or lukewarm?

        Reply
        • Olivia says

          June 8, 2020 at 10:43 AM

          Hi Rowena! I boil my water in a kettle, pour it into a measuring cup and then use it. It’s very hot still at that point.

          Reply
  37. Jenny Z. says

    June 23, 2019 at 11:13 PM

    Wish I could share my after pic!! It was such a fun. Recipe and tasted beautiful.

    Reply
    • Olivia says

      June 25, 2019 at 9:37 AM

      Hi Jenny! You can email it to me, I would love to see it!!

      Reply
  38. Asha Daya says

    June 14, 2019 at 5:13 AM

    I’m doing something similar for my sister-in-law’s birthday this weekend…
    but I’m combining the caramel with whipped cream to cover the double layer chocolate cake.
    Then, I’m going to drip caramel and chocolate down the sides and am topping it with Cadbury’s whispers and mixed berries.
    Also placing Whispers around the base of the cake.

    Reply
    • Olivia says

      June 14, 2019 at 10:06 AM

      Hi Asha! That sounds delicious, I’m sure she’ll love it!

      Reply
  39. Adriana says

    May 30, 2019 at 4:41 PM

    To bake as 2-8” cake, how long do you recommend I bake for?

    Reply
    • Olivia says

      June 3, 2019 at 2:27 PM

      Hi Adriana! The baking time should be similar.

      Reply
  40. Linda says

    May 13, 2019 at 10:09 AM

    5 stars
    Hi Liv, thank you for the fantastic recipe. I made this cake for Mother’s Day and it was a huge hit. It turned out perfect and tasted great. I look forward to trying your other cakes 😊

    Reply
    • Olivia says

      May 13, 2019 at 12:28 PM

      Hi Linda! So happy to hear it was a hit! Can’t wait to see what you try next 🙂

      Reply
  41. Sarah says

    May 9, 2019 at 2:20 PM

    Hi, I’m doing a Neapolitan cake for my moms birthday and I’m looking for a recipe that will make an 8” round without too much extra cake.. would this recipe work for one 8” and one 6”? I just don’t need two 8” and don’t want to be wasteful.

    Reply
    • Olivia says

      May 10, 2019 at 12:07 PM

      Hi Sarah! Hi Sarah! I think it should work fine for one of each of those. Be sure not to fill the pans more than half full as the batter rises a lot! Otherwise you can halve the recipe and make only one 8″ cake.

      Reply
  42. Lili Lamouche says

    April 17, 2019 at 5:30 AM

    Hello hello!!!
    I’m about to go buy everything for this recipe, for Easter!! I was wondering… Hiw long in advance do you think i can do it?! Its Wednesday and I need it for Saturday, was rhubking about doing it today…

    Thank you again for this amazing recipe.

    Reply
    • Olivia says

      April 20, 2019 at 6:59 PM

      Hi Lili! This reply is obviously coming to you a little too late, but finishing it all on Wednesday would be a bit too early. You can do all of the components then though and freeze, then thaw when you’re ready to assemble.

      Reply
  43. Brooke says

    April 12, 2019 at 9:36 AM

    Can this recipe be made into cupcakes? I’ve made the full cake before and it’s amazing! I’m just wondering if it would work for cupcakes for a work event… Has anyone tried this?

    Reply
    • Olivia says

      April 12, 2019 at 2:25 PM

      Hi Brooke! Yes, it will work totally fine, you just need to reduce the baking time — start checking at 15mins or so. And be sure not to fill your cupcakes more than half full as this batter rises at LOT.

      Reply
  44. Tiffany says

    April 6, 2019 at 11:05 PM

    Hey there is it possible to have the recipe in grams? All the conversations site gives different conversions and I messed up my cake because of it 😭
    Thank you heaps

    Reply
    • Olivia says

      April 8, 2019 at 10:09 AM

      Hi Tiffany! There is a metric converter below the list of ingredients 🙂

      Reply
      • Ellie says

        April 18, 2019 at 6:10 PM

        The metric converter isn’t working properly. We can’t effectively measure baking soda in ml. It converted dry ingredients into liquid measurements…

        Reply
        • Izzy says

          July 7, 2019 at 1:27 PM

          You can find plenty of online conversion tables 🙂

          Reply
      • Dianne says

        May 16, 2019 at 6:13 PM

        I agree with Ellie, the converter doesn’t seem to be working properly.

        Reply
  45. Wally Rodriguez says

    April 4, 2019 at 4:30 PM

    Does this cake hold under fondant or is it too soft?

    Reply
    • Olivia says

      April 8, 2019 at 9:58 AM

      Hi Wally! Yes, that should work fine. Be sure to chill the cake well first.

      Reply
  46. Natalia says

    March 28, 2019 at 11:12 AM

    Can I double the recipe of the frosting ? 6 eggs and 2 cups of sugar and so on ? Yummy

    Reply
    • Olivia says

      April 1, 2019 at 4:33 PM

      Hi Natalia! Absolutely. That will work just fine.

      Reply
  47. Mel says

    March 7, 2019 at 5:44 PM

    I will make this tomorrow for a friend’s Birthday but I am curious, why do we use vegetable oil instead of butter? I tend to lean towards butter in my baking, could I use butter in this recipe or would that be risky?

    Reply
    • Olivia says

      March 8, 2019 at 3:39 PM

      Hi Mel! Oil just works better for this particular recipe. If you use melted butter instead, it will still work, but the cake will be a bit more dense and dry.

      Reply
  48. Summer says

    March 4, 2019 at 11:43 PM

    5 stars
    I am having trouble getting my cakes to be tall enough. I used three 6×2 inch pans and all the batter, but I don’t seem to be getting any height. Esecially since I had to level my cake because of no even bake strips. Why might my cakes not be filling out as much? I’ve looked at your flat cake tips and yours seem to be filling out the pan regardless of the strips.

    Reply
    • Olivia says

      March 7, 2019 at 1:46 PM

      Hi Summer! Have you checked to see that your baking soda/powder are not expired? This cake batter rises a LOT and should hit the top of those 6×2″ cake pans.

      Reply
  49. Tarangini darur says

    February 13, 2019 at 1:22 PM

    5 stars
    OMG! Delicious!!THank you very much for the yummy recipe. Followed reciepe to the “T” and turns out great each time. Made twice in a week!! Can’t get enough of it. Thank you!!
    Definitely gonna try all of your cake recipes !

    Reply
    • Olivia says

      February 14, 2019 at 4:43 PM

      Hi Tarangini! Twice in a week! Wow, that is high praise. So glad you liked it and can’t wait to hear what else you try!

      Reply
  50. Vanessa says

    February 10, 2019 at 11:25 PM

    5 stars
    Hi Olivia! I am so exited about trying out this great recipe! But i am curious about where to storage the cake once is done..Should it be at room temperature or fridge?

    Reply
    • Olivia says

      February 12, 2019 at 4:54 PM

      Hi Vanessa! You can store it at room temp for a day or two, otherwise in the fridge for a few days.

      Reply
  51. Beth Halvorsen says

    February 6, 2019 at 11:33 AM

    5 stars
    I made this cake for a training luncheon. Everyone loved it. I read in a comment that someone substituted coffee for the water, so I did too. It was perfect. Not overpowering just enhanced the depth of flavor. I need to practice my ganache drizzle skills, mine wasn’t as pretty, but when it comes to cake, Pretty is … As Pretty Tastes…. and my tasted PRETTY.

    Reply
    • Olivia says

      February 6, 2019 at 1:46 PM

      Hi Beth! So glad everyone loved it! And I totally agree, the prettiness is in the taste not the appearance!!

      Reply
  52. Anastasia K says

    January 9, 2019 at 11:43 AM

    5 stars
    Hi! Is it ok to bake one layer at a time? I only have one form:) and what does “frosting the top with crumbs “ mean? Do I put just a bit of cream on top? Thank you!

    Reply
    • Olivia says

      January 9, 2019 at 12:40 PM

      Hi Anastasia! The batter should be baked immediately, I don’t think one at a time would work. A crumb coat is just a thin layer of frosting on the cake, like you see here. I put frosting between each layer and then a thin frosting coat all around that I scraped off. I hope that helps!

      Reply
      • Anastasia says

        January 11, 2019 at 1:13 PM

        Thank you!

        Reply
  53. Chef Lu says

    January 8, 2019 at 5:12 AM

    5 stars
    Wow perfect thank you for the recipe everybody is raving about it.Thanks a million and keep doing what you do best baking.Love your recipes.

    Reply
    • Olivia says

      January 9, 2019 at 12:30 PM

      Hi Lu! So glad everyone liked it 🙂

      Reply
  54. Anastasia says

    January 7, 2019 at 5:51 PM

    5 stars
    Hi Olivia! I would love to make it for my daughter 1st Birthday. I have a quick question. What do you mean by “frosting with thin crumb coat? Do I coat the last cake layer with buttercream and then add ganache? Was confused a bit… Also, the sides of the cake.. it looks like the cream spread out unevenly which makes it look stunning. How to achieve it?

    Reply
    • Olivia says

      January 9, 2019 at 12:27 PM

      Hi Anastasia! A crumb coat is just a thin layer of frosting on the cake, like you see here. I put frosting between each layer and then a thin frosting coat all around that I scraped off. I hope that helps!

      Reply
  55. Denise Medeiros says

    December 26, 2018 at 5:25 PM

    5 stars
    Made this cake for Christmas dinner and got rave reviews. Such a quick recipe to make with easy to follow directions. Thank you so much!!!

    Reply
    • Olivia says

      December 27, 2018 at 12:43 PM

      Thanks for the feedback Denise! I’m so glad you liked it 🙂

      Reply
  56. Laura says

    December 15, 2018 at 6:27 PM

    So I love this cake and have made it twice now! I have a question and sorry if its been asked already. I am making it for a dinner party on Monday night. Can the cakes be made the night before? And the buttercream should be make the same day? Also the ganache? Trying to figure out how to work 9-5 on Monday and churn out the perfect cake!! Thank you

    Reply
    • Olivia says

      December 17, 2018 at 1:43 PM

      Hi Laura! Everything can be made the night before and assembled day of. You can actually assemble the day before too!

      Reply
  57. Gabriela Hernandez says

    October 31, 2018 at 11:24 AM

    5 stars
    What a great recipe! I made this for a going away party for two chocolate lover at my work, and this was an absolute hit. I only had round 9-inch cake pans, so I made a two layer cake – they were a little thin, so I would suggest using 8-inch for two-tiered if you want to try that route.

    This is the best chocolate cake I have ever had and will definitely be my go-to from now on. I highly recommend using coffee instead of water.

    Reply
    • Olivia says

      November 1, 2018 at 12:02 PM

      Hi Gabriela! So glad to hear that it was a hit and thanks for the tips!

      Reply
  58. Anastasia says

    October 24, 2018 at 2:49 AM

    If we use light brown sugar, will it turn out good? I don’t really know the difference between dark brown and light brown sugar. When you say dark brown sugar, you mean the one that is soft and has molasses in it ?

    Reply
    • Olivia says

      October 24, 2018 at 9:28 AM

      Hi Anastasia! Light brown sugar should work just fine!

      Reply
      • Anastasia says

        October 24, 2018 at 11:53 AM

        It’s not soft…it’s crystal light brown sugar.Will that still be ok to use ?

        Reply
        • Olivia says

          October 25, 2018 at 11:04 AM

          I’m not totally sure but it should? Just make sure the crystals totally dissolve when cooking the egg whites.

          Reply
  59. mes délices says

    October 23, 2018 at 1:12 AM

    il est magnifique votre gâteau svp.pouvez-vous me donner les mesures en gram

    Reply
    • Olivia says

      October 24, 2018 at 9:25 AM

      Hi there! At the bottom of the list of ingredients you can switch to Metric to get the grams.

      Reply
  60. Lauren says

    October 12, 2018 at 3:45 AM

    Sorry never mind I see it now. I must add it. Sorry

    Reply
    • Olivia says

      October 14, 2018 at 4:56 PM

      No problem! I hope you like it 🙂

      Reply
  61. Lauren says

    October 12, 2018 at 3:39 AM

    This cake looks great. Gona attempt to make it for my hubby’s bday. My question is about the buttercream and dulce de leche….
    do you only use the dulce to drizzle on top or do you add it to the buttercream? Not clear to me in the recipe?

    Reply
  62. Terri Lynn says

    October 7, 2018 at 10:32 AM

    Hey! Does the Meringue need to peak or just be stiff? Mine is pretty stiff but it won’t hold a peak.

    Reply
    • Olivia says

      October 9, 2018 at 2:36 PM

      Hi Terri! Yes, it needs to hold a peak.

      Reply
  63. Aastha Gupta says

    September 17, 2018 at 3:39 PM

    5 stars
    Hi,
    I would like to make this cake for my daughter 3rd birthday party. Since we have lot of kids at the party , I was thinking to do the same cake as 9 inch 3 tierrr . Would the baking time change for the cake? How long do I bake the cake for?

    Thank you!

    Reply
    • Olivia says

      September 20, 2018 at 2:12 PM

      Hi Aastha! For a 9″ 3 layer cake I would double the recipe. Baking time may need to be adjusted (reduced slightly).

      Reply
  64. Jorge Septien says

    August 25, 2018 at 9:21 AM

    5 stars
    This was perfect. I made it with 2 9 inch pans instead of the 6vinch pans and it still came out excellent. I followed your instructions carefully and the consistency of the cream was perfect. I started a new tradition of making my own birthday cake and I started with your recipe and I can’t be happier. Thank you for sharing. I posted it on my Instagram. #jorgelovescooking.

    Reply
    • Olivia says

      August 27, 2018 at 3:25 PM

      So happy to hear that Jorge! Happy belated birthday!

      Reply
  65. Heidi says

    August 24, 2018 at 8:36 AM

    I have just discovered your website and I am amazed with the cakes you bake! Makes me want to bake a new cake every week 🙂

    I was actually at one of our local bistros and they had dulce de leche mini cake that looked EXACTLY like this one. I am going to have to ask if she uses your recipe, it looks identical and was very, very delicious.

    Reply
    • Olivia says

      August 24, 2018 at 5:26 PM

      Hi Heidi! Hah, I wonder, I’d be curious to know! I hope you try this one yourself 🙂

      Reply
  66. Toni says

    August 17, 2018 at 12:54 PM

    This is such a beauty! I’m attempting to make it, but ran into issues with the buttercream, it’s liquidity although I followed your steps. Do you know what may have went wrong or if there is a way I could make it work? Thanks!

    Reply
    • Olivia says

      August 20, 2018 at 2:25 PM

      Hi Toni! Was the meringue nice and stiff before you added the butter? If so I suspect either the meringue was too warm still or the butter too soft. You can place it in the fridge for 20mins and rewhip and it should come together 🙂

      Reply
  67. Jennifer says

    August 3, 2018 at 8:15 PM

    5 stars
    This cake was absolutely fabulous! Everything went as planned. I doubled the cake batter and made it in three 8” pans. The chocolate cake was so rich and moist. The dulce de leche came out great via the crockpot method. And the Swiss meringue buttercream was heavenly! Highly recommend this recipe!

    Reply
    • Olivia says

      August 7, 2018 at 8:32 AM

      Hi Jennifer! So glad to hear you liked it and that everything worked well!

      Reply
    • Rachel says

      December 3, 2018 at 10:25 AM

      5 stars
      Jennifer,
      I’m thinking of trying what you did and doubling to bake in 8” pans – did you also double the icing? Or was it enough to cover the extra cake?

      Reply
  68. Evelina says

    July 22, 2018 at 9:11 PM

    5 stars
    Hi there! First of all I love your chocolate cake recipe. Sooo good. I wanted to make this cake as a 10inch. How would you recommended altering the recipe ?

    Thank you

    Reply
    • Olivia says

      July 24, 2018 at 9:35 AM

      Hi Evelina! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  69. Alec says

    July 6, 2018 at 10:24 AM

    Can I use this recipe for three 9 inch cake pans? I do not have 6 inch pans as instructed. Thanks!!

    Reply
    • Olivia says

      July 10, 2018 at 9:20 AM

      Hi Alec! The layers will be too thin in three 9″ pans. The recipe as is will work for two 8″ pans, or you two 9″ pans with thinner layers.

      Reply
  70. Natalie says

    June 21, 2018 at 7:34 PM

    I made this for my friends birthday and it was amazing. The cake was perfect. I had to do the buttercream twice, but only because I messed up and had never done it before. Thanks!

    Reply
    • Olivia says

      June 22, 2018 at 4:25 PM

      Hi Natalie! So glad you liked it! Swiss meringue can be a bit tricky to work with, glad it worked the second time around!

      Reply
  71. Brandi says

    June 8, 2018 at 10:40 PM

    5 stars
    Hi! I’m going to make this cake tomorrow, but I was wondering if I could make the entire cake with frosting and ganache and all and store over night In the fridge. Or do I need to add the ganache the next day when it’s ready to be served. If I do it overnight, will it still have the drip effect as on the pics?

    Reply
    • Olivia says

      June 11, 2018 at 1:41 PM

      Hi Brandi! If you do the ganache before and keep it in the fridge, it will lose its shine. There is also a possibility that it could crack.

      Reply
      • Chantelle says

        September 13, 2018 at 7:05 PM

        Add a few drops of corn syrup to keep the ganache shiny.

        Reply
  72. Grace says

    June 4, 2018 at 1:16 PM

    Hi,,,i want to get the right pan size pleade ,,6x2inch or 6x3inch ,,,thx

    Reply
    • Olivia says

      June 5, 2018 at 4:30 PM

      Hi Grace! Either will work. Mine are 6×2″.

      Reply
  73. Jenet says

    June 4, 2018 at 8:16 AM

    5 stars
    I made this cake on Sunday and it was absolutely delicious!
    I just have one question – I have 7 inch pans, so I baked 2 layers instead of three, then it kind of fell in a little bit. Should I rather make 3 layers, which would be thinner than yours, or adjust the oven temperature for 2? Hope you can help because this is definitely going to be my go to chocolate cake from now on!

    Reply
    • Olivia says

      June 5, 2018 at 4:24 PM

      Hi Jenet! At what point did it fall? It might have needed a bit more time in the oven possibly. Or are you at high altitude by chance? I would not adjust the oven temperature, only baking time.

      Reply
      • Jenet says

        June 7, 2018 at 12:26 AM

        It fell during the last 10 minutes or so. I tested at 35 minutes and the middle was still wet (and by that time already fell in). So I left it in for another 5 – 8 minutes and it was done but didn’t rise any more.
        Not really high altitude though.

        Reply
        • Olivia says

          June 11, 2018 at 1:35 PM

          Ah I think you probably tested it a bit too early which caused it too fall — since the middle was still wet. Maybe bake them a bit longer next time and see?

          Reply
          • Jenet says

            July 23, 2018 at 12:54 AM

            5 stars
            Made it again in 3 pans and with baking strips and it was so perfect, I wept. My family raved and I thank you!

  74. Julie Ann Ivanov says

    April 27, 2018 at 7:57 AM

    How many people would you estimate this would serve? My son asked me to bake a cake for his work party: 18-20 engineers. This looks like something they would love to eat.

    Reply
    • Olivia says

      April 27, 2018 at 3:27 PM

      Hi Julie! This cake makes 12 generous portions. You could get more out of it, but it would be harder to cut thinner slices. I don’t think it would feed 18-20 though.

      Reply
  75. Tegan says

    April 8, 2018 at 12:08 AM

    5 stars
    Hey Olivia,

    Could you turn this recipie in to a vanilla cake, by not adding the cocoa and adjusting the quantity of Vanilla??
    I love how moist this cake is but am struggling to find a go to vanilla recipie. Please help

    Reply
    • Olivia says

      April 8, 2018 at 2:53 PM

      Hi Tegan! I keep meaning to try that, but never have. This recipe/formula is quite different than any vanilla cakes that I’ve tried. You’d need to replace the cocoa powder with something though, maybe more flour? I’d have to experiment with it to see the best ratios. Have you tried my vanilla cake recipe? It’s not *quite* as moist as this one, but the density is similar: https://livforcake.com/vanilla-cake/

      Reply
  76. Kristy Stovall says

    April 7, 2018 at 2:49 AM

    5 stars
    I tried this cake at Easter! It was my first attempt at Swiss Meringue, but it turned out great! It was probably one of the most delicious cakes I’ve ever eaten! I had enough frosting to crumb coat the cake but not to make the pretty swirls to decorate the top.. next time I’ll make two batches! Hubby was a huge fan!

    Reply
    • Olivia says

      April 8, 2018 at 2:49 PM

      Hi Kristy! So happy to hear that you liked it and that the SMBC was perfect on your first time!!

      Reply
  77. Cheryl says

    March 31, 2018 at 6:02 PM

    4 stars
    Hello Olivia,

    I made this cake and attempted to make the turtle cake. The cake turned out great, but I have been having some trouble with the frosting. I keeps turning out kinda lumpy and gets very soft and “greasy” quite quickly. What am I doing wrong???

    Reply
    • Olivia says

      April 2, 2018 at 3:10 PM

      Hi Cheryl! That’s a common stage for Swiss meringue buttercream, you just need to keep whipping it (sometimes 5mins +)! It will come together beautifully eventually 🙂

      Reply
    • Kristy Stovall says

      April 7, 2018 at 2:44 AM

      5 stars
      Keep mixing it! I made it too and thought it looked curdled. I just walked away from the mixer and came back a few minutes later and it was perfect!

      Reply
      • Olivia says

        April 8, 2018 at 2:48 PM

        I always walk away too!! Haha

        Reply
  78. Lisa says

    March 21, 2018 at 1:54 PM

    I made this twice last week! It was delicious. The chocolate cake is so perfect. The icing and ganache are very rich.

    Reply
    • Olivia says

      March 21, 2018 at 3:59 PM

      So happy to hear that Lisa! Glad you liked it 🙂

      Reply
  79. Tegan says

    March 12, 2018 at 3:32 PM

    Hi Olivia, I’m attempting your recipie for a baby shower, this coming Sunday, all the way over in New Zealand. How ever I may have to make the cake on the Friday night. How would you suggest I keep the cake moist until I assemble it on the Sunday morning. ??
    Freaking out a little as their baker fell through and I’m the next best choice !!!!

    Reply
    • Olivia says

      March 15, 2018 at 4:31 PM

      Hi Tegan! I always spread out my baking, so I double wrap my cake layers in plastic wrap and freeze them. I take them out 2-3 hours before I’m ready to decorate the cake. You will be totally FINE! Let me know how it turns out!!

      Reply
      • Tegan says

        March 17, 2018 at 8:13 PM

        5 stars
        It turned out amazingly , a bit gutted I can’t send you a picture

        Reply
        • Olivia says

          March 21, 2018 at 3:42 PM

          Aww, I’m so glad to hear it turned out though 🙂

          Reply
  80. Anna Wegrzyn says

    March 10, 2018 at 4:05 PM

    Hello,
    I have an Argentine friend visiting me next week and I promised her a cake. Yours seems like the one that would make an Argentine lady happy 🙂
    I have a question, though, about the frosting. When you say”whisk until combined” do you really mean it just till it is combined or should I whisk it till it has stiff peaks? I also wanted to make sure if I understood right; first use the stand up mixer whisk and then while you keep whisking over the hot water, you use just a regular kitchen whisk?
    Anyway, the cake looks gorgeous, thanks for the recipe… and ,please, wish me luck in reproducing it!:)

    Reply
    • Olivia says

      March 11, 2018 at 3:55 PM

      Hi Anna! For the frosting, just whisk (with a regular kitchen whisk) until combined before you put it over the hot water bath, then just keep whisking until it’s hot and no longer grainy. You can whisk slowly here though, it’s only so that the egg heats up evenly. Once that’s done you move it to your mixer and whip with the mixer whisk until stiff peaks and it’s completely cooled. I hope that helps!! Good luck 🙂 Let me know how it goes!

      Reply
  81. Katie says

    March 9, 2018 at 1:19 PM

    Can you use a electric beater instead of a stand mixer?

    Reply
    • Olivia says

      March 11, 2018 at 3:39 PM

      Hi Katie! You can for sure. It will be a bit tiring though for the buttercream as you’ll need to whip it for a long time.

      Reply
  82. Brianna says

    February 1, 2018 at 3:21 PM

    Can you make the completed cake the day before you plan to serve it? I’ve never made a meringue frosting before so I’m not sure if that is bad to have frosted and in the fridge 24 hours or if it should be fine?

    Reply
    • Olivia says

      February 1, 2018 at 5:08 PM

      Hi Brianna! For sure, it will be totally fine! Just store it in the fridge overnight and take it out 2-3hours before serving.

      Reply
  83. Lori says

    January 28, 2018 at 3:46 PM

    Good evening Olivia! I love the entire layers and cake. It is phenomenal. I guess my sweet tooth is fairly simple today as I have over a cup of frosting left. I have always froze my Swiss meringue buttercream, Italian and ABC however, I am wondering about this one only because I am not sure if brown sugar affects the frosting if I freeze the rest.
    Thank you, and thank you for the inspiration and easy to use recipes. ❤🇨🇦

    Reply
    • Olivia says

      January 29, 2018 at 3:18 PM

      Hi Lori! You can totally freeze it like the other frostings. Thank you so much for your sweet comments!! <3

      Reply
  84. Lorna says

    January 28, 2018 at 6:42 AM

    Could I use honey to replace the brown sugar in the buttercream recipe? Thanks

    Reply
    • Olivia says

      January 29, 2018 at 3:17 PM

      Hi Lorna! No, I would only make this with sugar.

      Reply
  85. Zbakes says

    January 12, 2018 at 8:46 AM

    Hi! I LOVE dulce de leech but I feel like 1/4 cup is not enough. Can I increase it? Or could I add dulce de leche in between the cake layers (in addition to the buttercream)?

    Reply
    • Olivia says

      January 12, 2018 at 12:03 PM

      Hi there! Yes, you can increase it and add it between the layers! I’m sure that would be delicious 🙂 Just know if you add it between the layers it might make the cake harder to stack (slippery). Just something to be aware of. Ideally pipe a dam of frosting along the top of the layer and add the dulce de leche inside the dam. I hope that helps!

      Reply
      • Zbakes says

        January 14, 2018 at 5:58 AM

        Thank you! will do cake, frosting, edge of frosting and dulce de leche inside. fingers crossed it turns out well 🙂

        Reply
  86. Elizabeth says

    December 20, 2017 at 4:15 PM

    HELLO I HAVE A QUESTION , THIS CALLS FOR A STAND MIXER . . WHAT IF WE DONT HAVE ONE ? WOULD A REGULAR HAND MIXER DO THE JOB ? ( I KNOW I KNOW MIGHT BE A DUMB QUESTION BUT I NEEDED TO KNOW. )

    Reply
    • Olivia says

      December 21, 2017 at 10:03 AM

      Hi Elizabeth! A hand mixer will work just fine for the cake. It will work for the frosting too, but note that you’ll be mixing for a long time for the meringue to whip up and cool completely.

      Reply
  87. Stephanie says

    December 8, 2017 at 10:52 AM

    I just made this cake. I didn’t see the comment about the frosting looking curdled until after I was done. I wish I would have kept mixing! 🙁

    The ganache has some weird separation going on. I’m going to let it sit for a while and maybe try mixing it. Have you ever had this happen? What would you recommend?

    Reply
    • Olivia says

      December 8, 2017 at 5:13 PM

      Hi Stephanie! It sounds like your ganache split which can sometimes happen if it gets too hot. You should be able to save it though by adding a splash of warm cream or milk and stirring it in. Add a bit more at a time until it comes together. Let me know how it turns out!

      Reply
  88. Maria says

    December 7, 2017 at 3:18 PM

    5 stars
    Hi! I want to make this cake for my sisters 15th birthday, we are from uruguay and love dulce de leche. Can you please please please tell me how I can make this cake for about 40 people. Do I just triple the size of everything but If I do do that will it still taste amazing and also what size cake pan should I use. It would be for saturday so I hope I get an answer, Thank you!

    Reply
    • Olivia says

      December 8, 2017 at 5:08 PM

      Hi Maria! Increasing a recipe by so much is difficult. To feed that many people I would recommend making multiple cakes. You can double the recipe and use three 8″ cake pans instead, but that still would not feed 40 people.

      Reply
  89. Odette says

    December 2, 2017 at 5:01 PM

    OMG if only I could be sure I could succeed into making that beautiful luscious cake I would but I know it’ll come out very bad. You’re extremely lucky to have that talent. Congrats.

    Reply
    • Olivia says

      December 3, 2017 at 12:17 PM

      Thanks so much Odette! I am sure you could make this! It might not look the same, but I’m sure it would taste delicious, and that’s what matters! 🙂

      Reply
  90. Tals says

    November 24, 2017 at 8:25 PM

    5 stars
    I made it with two 9” pans, same temp and time, and this cake KILLED it at my boyfriend’s family’s Thanksgiving dinner. I sorta snuck it into the garage fridge so no one knew who had brought it and I’m not gonna lie…I totally reveled in the moans of delight and exclamations when it was served. “Who made this?? This cake is amazing!” Thank you, Liv! (from a happily childless late 30-something also HIITing away the cake calories this weekend)

    Reply
    • Olivia says

      November 25, 2017 at 10:10 AM

      Haha! I’m so happy to hear that you (and everyone else) liked this one! It’s definitely a favourite 🙂 Glad to know it worked in the 9″ pans!

      Reply
  91. Connie says

    November 21, 2017 at 2:50 PM

    If indont have 6″ pans can I use two 9″ ones? If so, what’s the timing and temperature on that?

    Reply
    • Olivia says

      November 22, 2017 at 9:40 AM

      Hi Connie! Yes you can use two 9″ ones but your layers will be a bit thinner than mine. Baking temperature should stay the same. As for baking time, start checking the cakes at 25mins. If they still jiggle in the middle, bake for 5 more mins at a time until they stop jiggling then test with a skewer to see if they’re completely done.

      Reply
  92. Katin says

    November 14, 2017 at 10:48 AM

    I just wanted to check the flour measurement states 1 1/2 cups is that the total for all three layers or each cake layer?

    Reply
    • Olivia says

      November 15, 2017 at 5:26 PM

      Hi Katin! It’s the total for all three. I know it seems low, and the batter will be very thin, but it bakes up perfectly!

      Reply
  93. Giselle says

    October 17, 2017 at 11:07 PM

    5 stars
    Hi Olivia,

    Ive made this cake twice in the past 2 months. First time for my daughter’s birthday and 2nd time for my mother in law, who loved my daughters cake and asked me to bake her one as a b-day gift. Everybody loves it, and have become one of my favorites! The cake is super moist and rich, I love the buttercream recipe, it turns out soo smooth and creamy and with just one cup of sugar! yaay! For my second cake, I used peanut butter instead of dulce de leche and salted butter, turned out pretty good!
    Thank you very much for sharing!

    Reply
    • Olivia says

      October 19, 2017 at 12:39 PM

      Hi Giselle! I’m so happy to hear that everyone loves it! And that peanut butter combo sounds like pure heaven.

      Reply
  94. Zelma says

    October 15, 2017 at 2:50 AM

    5 stars
    Hi Olivia.

    I managed to get the cakes level enough for a wonderful drip cake. The Macmillan Cancer charity event was yesterday. My cake was auctioned for £46, not sure what that is in Canadian dollars. It was promptly devoured the same afternoon by the young man who bought it, along with his ever increasing number of friends. They all stood round and took turns with a fork, queuing to get a bit. Thanks for the advice along the way.

    Reply
    • Olivia says

      October 16, 2017 at 10:04 AM

      Hi Zelma! That is awesome to hear, I am so glad it went well!

      Reply
  95. Zelma says

    September 18, 2017 at 10:34 PM

    Hi
    Two cakes were higher in a sort of a crescent shape if that makes sense. Like a bulge. The third was a little rounded across the whole top and would need trimming too. .
    Of course my oven may not distribute heat evenly. It’s a fan oven but trays of cookies for example always have an uneven colour across a batch. I wonder if I just didn’t soak the strips long enough.

    Reply
    • Olivia says

      September 19, 2017 at 3:34 PM

      Try soaking the strips longer next time and see if that helps. These chocolate layers bake particularly flat so I’m surprised to hear you had problems 🙁 Do you have an oven thermometer? It’s possible that your oven runs hot too. Especially if it uses a fan — you should decrease the oven temp by 25 degrees to compensate for that.

      Reply
      • Zelma says

        September 20, 2017 at 11:41 PM

        I’ll give that a go. I don’t have an oven thermometer. Perhaps it’s time. The cakes look beautiful though, dark, rich and moist. It’s definitely no problem to pop in another batch. It will all get eaten.
        Thanks for the advice.

        Reply
  96. Zelma says

    September 17, 2017 at 10:57 PM

    Hi Olivia.
    I baked my cakes. They turned out beautifully moist and glossy on top. However they rose a bit uneven. I used baking strips. Although these were new. I wonder do you have any advice about where I may have gone wrong? I baked carrot cake yesterday in the same pans with the strips and got totally level results. I did leave the strips to soak for a while first though. Could this be a factor.
    Either way I’m planning to bake more chocolate cakes and am hoping to get a level bake. But it’s no bad thing having extra lovely chocolate cake available while perfecting my technique.
    Zelma

    Reply
    • Olivia says

      September 18, 2017 at 12:15 PM

      Hi Zelma! What do you mean by they rose unevenly? I usually soak my strips for a good 10mins (I do it while I’m making the cake batter) and then squeeze out the excess moisture.

      Reply
  97. Zelma says

    September 15, 2017 at 11:31 AM

    Yes the cake layers. Thank you. I shall make them this weekend.

    Reply
    • Olivia says

      September 15, 2017 at 2:04 PM

      Good luck! Let me know how it turns out 🙂

      Reply
  98. Zelma Indans says

    September 15, 2017 at 4:00 AM

    5 stars
    Hi Olivia
    I’m planning on baking this for a Macmillan cancer charity coffee morning here in the UK . It will be auctioned off to raise extra cash. I’m so excited about baking it. I don’t have much time near the event (14th Oct). I wonder could I bake the cakes in advance and freeze them. Would it freeze well do you think?

    Reply
    • Olivia says

      September 15, 2017 at 8:53 AM

      Hi Zelma! Do you mean the cake layers themselves? Totally you can freeze them, I do that ALL the time. Just cool them and wrap them tightly in plastic wrap (twice) and freeze.

      Reply
  99. Michelle says

    September 7, 2017 at 11:55 AM

    5 stars
    Hi, Do you advise to stick with the all purpose flour recommended in the recipe? Have you tried cake flour or pastry flour with the recipe? Wondering if you used all purpose to avoid the cake from being unstable. Also, I have seen some recipes doing swiss meringue buttercream by not making a meringue. Would that work in this recipe?

    Reply
    • Olivia says

      September 8, 2017 at 4:44 PM

      Hi Michelle! I have only used all purpose for this recipe and advise sticking with it. The batter is quite thin and rises a lot, so I wouldn’t try it with a different flour. And I’m not sure what you mean about making a swiss meringue without making a meringue, can you clarify?

      Reply
  100. Hakima says

    August 23, 2017 at 6:10 AM

    I am planning to make this recipe this week and will double to make it into 3 8inch pans. I was wondering how tall this cake is. I have wilton cake boxes. The dimensions are 12X12X6. If it’s taller than 6, I’ll need to find an alternative for packing the cake.

    Also, for the buttercream, would you suggest to double the recipe and make it while doubled, or make 2 batches?

    Reply
    • Olivia says

      August 23, 2017 at 2:44 PM

      Hi Hakima! It is definitely taller than 6″, especially with the rosettes. What about making a two layer 8″ cake? You could leave the recipe amounts as is for that and it would work! Doubling the buttercream will work fine IF your mixer is large enough to handle it 😉 It might be safer to split it into two though if you end up doubling the recipe.

      Reply
      • Hakima says

        August 24, 2017 at 7:12 AM

        I made the cakes yesterday. Doubled the recipe and used 8 inch pans. These cakes came out PERFECT, flat tops, beautiful. This might be my new go-to chocolate cake. I was a bit worried when doubling the recipe because it all seemed like SO MUCH. But I didn’t realize the cakes were legit about 2 inches thick. Most cakes I make are flatter than that. I can’t wait to make the buttercream and decorate tonight.

        My husband gave me a tip for the box. So the wilton box I have, the bottom assembles and then the top is basically a lid and it’s detached from the bottom. He said I could prop the lid up by using wooden skewers that we have (tape them to the edges of the box) and then place the lid on top. So I’ll try that and for future, maybe try finding taller boxes that aren’t going to cost an arm and a leg.

        Reply
        • Hakima says

          August 24, 2017 at 7:14 AM

          Oh, and I have a professional 500 (600?) bowl lift kitchenaid, so I think it has enough power for the doubled buttercream recipe? I guess we’ll find out tonight! 😀

          Reply
          • Lilly says

            August 30, 2017 at 2:53 PM

            I don’t know if you’ll see this, but I saw your comment and I was going to ask the same thing. I needed to double the recipe for the buttercream. Did it work for you? I have the artisan tilt head. I would like to know before I start the recipe. I do not want to waste ingredients.

  101. Samantha says

    August 21, 2017 at 1:03 PM

    5 stars
    Hey Olivia! First off, this cake is to DIE FOR! I had accidently picked up a bottle of Dulce de Leche and a quick Google search for recipes brought me to your page. Can’t be more grateful to have been introduced to your page!

    I made this cake for my Dads 55th birthday. But, I felt that the cake got super fluffy. And no matter how much I levelled them, it just kept falling in. I don’t know if it is because I used an 8″ pan and 4 layers.

    I did give it enough time to cool down as well. Any suggestions to avoid this?

    Reply
    • Olivia says

      August 21, 2017 at 3:40 PM

      Hi Samantha! I’m so happy to hear that you liked this one! I’m not sure what you mean by then kept falling in… you mean after they were baked but before you stacked them? Did you use both baking soda and baking powder as per the recipe. The cake does rise a lot when baked, but it should be quite sturdy, a bit on the dense side.

      Reply
      • Samantha says

        August 23, 2017 at 6:35 AM

        No, as in after I baked them and I tried stacking them, the cakes couldn’t hold the weight of the layers above. So I had an unevenly layered cake.

        Anyhow, I’m taking your example and ordered a Fat Daddio pan and I’m super excited for it to arrive!!

        Reply
        • Olivia says

          August 23, 2017 at 2:47 PM

          Huh, that is super bizarre! That really shouldn’t happen since these layers are more on the dense side. Were they dry or anything? And yay to the pans!! You will LOVE them 🙂

          Reply
  102. V says

    August 9, 2017 at 7:08 PM

    4 stars
    Do you think we could use cocoa instead of processed cocoa?

    Reply
    • Olivia says

      August 14, 2017 at 8:58 AM

      Yes, that should work fine. It will affect the flavour and texture slightly, but will be ok!

      Reply
  103. Monika says

    August 3, 2017 at 9:59 AM

    Hi Liv! I was so excited to make this cake for my BFF for her birthday. But I did not realize how hard ditch processed cocoa powder would be to find! I don’t have enough time to order it online. Do you have any recommendations on how to substitute regular cocoa powder? Thank you!

    Reply
    • Olivia says

      August 3, 2017 at 2:36 PM

      Hi Monika! You can use regular cocoa and the cake will turn out just fine. It might be a bit lighter in color and the flavour will be slightly different, but it will still be delicious! Let me know how it goes 🙂

      Reply
  104. Gaye says

    July 28, 2017 at 10:51 AM

    Hi Liv! So, my dad’s 90th birthday was yesterday and we’re having a (small) party for him tomorrow. When asked what kind of cake he wanted, he said chocolate. Of course. And, of course, I immediately came back to your site to choose my 2nd cake ever to make! I chose this one because although I don’t like chocolate(!!), I do love caramel. Question: I couldn’t find Dulce de Leche at Whole Foods last night (shocking because I KNOW I’ve seen it before). I bought caramel instead. Is that ok?? Is there any difference in dulce de leche vs caramel? Thanks for all your amazing recipes and your help!

    Reply
    • Olivia says

      July 28, 2017 at 1:03 PM

      Hi again Gaye! Bummer about not being able to find the Dulce de Leche 🙁 There is a diff between the two (caramel is made with sugar, cream, and butter; dulce de leche with sweetened condensed milk), but honestly, it’s not drastic. Caramel will totally work just fine and still be just as delicious. Let me know how it turns out 🙂

      Reply
  105. ingrid says

    July 26, 2017 at 8:01 PM

    5 stars
    Hi! This is absolutely dreamy!!! Would love to bake this for a birthday this weekend, but the birthday girl doesn’t do chocolate (crazy, I know!) if I exclude the cocoa, do I need to make any additional adjustments to the recipe? I am planning on cutting open some vanilla beans and scraping some of the good into the batter, hoping I turn it into a vanilla cake or something. She lovesss dulce de leche, this would be perfect.

    Reply
    • Olivia says

      July 28, 2017 at 12:56 PM

      Hi Ingrid! I would not modify this recipe to a non-chocolate one. I would use this one for the cake layers: https://livforcake.com/vanilla-cake/ It will work for three 6″ pans like the chocolate cake one. I hope that helps!

      Reply
  106. Judy says

    July 5, 2017 at 7:16 AM

    Hi. The cake looks lovely! I was wondering if I could reduce the baking soda and increase the baking powder instead? As I do not like the strong taste and smell of the baking soda.

    Reply
    • Olivia says

      July 5, 2017 at 3:03 PM

      Hi Judy! I would recommend sticking it the recipe as is for best results. However, you can give it a try, but make sure to substitute the appropriate amount of baking powder (not 1 for 1).

      Reply
  107. Patricia says

    July 3, 2017 at 12:08 AM

    5 stars
    When you mention about the stand mixer using paddle attachment – I only have a hand mixer with whisk attachments – should I use this, or mix by hand with a spatula?

    I’m going to be making this cake for my partners 21st – I want it to be as perfect as my limited baking skills can get it 😂

    Reply
    • Olivia says

      July 3, 2017 at 9:02 AM

      Hi Patricia! I would use the hand mixer vs doing it by hand. It should be fine! For the buttercream though, you’ll be holding that hand mixer for quite a while (around 10mins) until the frosting is cool enough to add the butter. Just FYI! Let me know how it turns out 🙂

      Reply
  108. Nancy says

    July 2, 2017 at 12:50 PM

    I made the frosting yesterday to frost a butterscotch cake and this is the first time making a Swiss meringue buttercream for me. I loved the way it spread on the cake, but it seemed very buttery tasting, almost too fatty if that makes sense. Is that the texture/taste of this buttercream? I may just be too used to American buttercream frosting. The caramel flavor was there too, it might have just been a textural thing for me.

    Reply
    • Olivia says

      July 3, 2017 at 9:00 AM

      Hi Nancy! I would say that a Swiss meringue is more buttery than an American buttercream, but it shouldn’t taste greasy :\ I wonder if the meringue deflated too much while you were adding the butter… did you add it slowly and was it room temperature? Also, this frosting is very customizable — you can add less butter if you prefer!

      Reply
      • Nancy says

        July 9, 2017 at 11:21 PM

        I wasn’t very confident about how long to heat the egg whites and sugar, maybe it wasn’t hot enough and I think they were stiff peaks… Lol! Yes, the butter was room temperature, i may have been a little impatient and added it too quickly. I loved the way it frosted the cake and will definitely try it again!

        Reply
        • Olivia says

          July 10, 2017 at 10:05 AM

          I’m glad you’re willing to give it another go!! Adding the butter too quick may have done it. Re: heating the egg whites — if you have a candy thermometer, you can check to see if they are at 160F, then they’ll be ready, otherwise as long as the sugar has dissolved completely and you can’t feel any grains. Then just whip the meringue until it’s completely cool before you add the butter. Let me know how your next attempt goes!

          Reply
  109. Christina says

    June 11, 2017 at 7:38 AM

    5 stars
    I’ve used your recipe three times since I found it a few months ago, and it’s amazing every time! I never want to use another chocolate cake recipe…my question is whether it can be made in a bundt pan with as much success, and if I would need to adjust the baking times? Thank you!

    Reply
    • Olivia says

      June 11, 2017 at 10:18 AM

      Hi Christina! So happy to head you liked this one 🙂 I’ve never made it in a Bundt pan before… usually ones I make in Bundt pans have much thicker batter. But I imagine it *should* work. You’d need to adjust the baking time for sure, depending on the size of the pan. It can be anywhere from 45mins to over an hour. I hope that helps! Let me know if you try it 🙂

      Reply
  110. Debra Sullivan says

    May 23, 2017 at 1:36 PM

    5 stars
    Made this yesterday and it was amazing!!!!
    I can’t thank you enough for the dish towel around the edges trick to keep the cake from crowning. Worked like a charm! I have never had a cake come out of a pan and be so even…next thing on the agenda….buy the Velcro strips so I’m not saving my yucky, cut up kitchen towels to wrap around my pans. My cakes didn’t rise quite as nicely as yours…not quite sure why….I too use Fat Daddio’s for everything…they are really the best.
    This is a new go-to for my fun, glamour cake for entertaining repertoire. I can’t believe how quickly it came together. I know you quote two and a half hours but of course the pessimist in me said, “sure it does…”. But, it really did. Came together beautifully.. Tasted fabulous. The frosting had a few scary moments when I thought for sure I wrecked it and I must have been a bit heavy in my use of it between layers because I had to make a second batch to get the swirls on the top but all in all this recipe was really quite outstanding. Found it on Pinterest. Thank you so much for your sharing!

    Reply
    • Olivia says

      May 24, 2017 at 4:58 PM

      Hi Debra! Wow, thank you so much for your detailed comment and feedback! I am so glad you liked this recipe as it is one of my favourites 🙂 Strange that your layers didn’t rise as much — is your baking soda/powder expired by chance? That’s the only thing I can think of…

      The velcro bake even strips are the BEST. I love them and use them on every cake. Well worth the small investment 🙂

      Reply
  111. netta says

    May 23, 2017 at 12:36 PM

    Hi olivia,
    I am going to double the recipe to make it in an 8″ pan, but still had another question.. do i double the frosting and ganache as well? Also how far can you make this in advance/would you recommend freezing it?
    thanks!

    Reply
    • Olivia says

      May 24, 2017 at 4:53 PM

      Hi Netta! Yes, I would double the frosting and ganache. You may have some left over, but its always better than not enough!

      You can make the cake the day before and keep it in the fridge, but serve at room temperature. Or, you can do like I do and split up the baking. You can freeze the cake layers (wrapped well in plastic wrap) for up to 3 months. The buttercream can be made in advance and refrigerated. Bring to room temperature and re-whip before using.

      I’ve never frozen the cake whole, only the cut slices. Those freeze totally fine. I hope that helps!

      Reply
      • Netta says

        May 27, 2017 at 9:35 AM

        5 stars
        Hi! I’m going to try freezing the cake layers so that’s done ahead of time 🙂
        Thanks tons!

        Reply
  112. megha says

    May 10, 2017 at 11:41 PM

    5 stars
    Hi! can we make buttercream in advance, like a day before? what better? make on same day or in advance?
    thanks:)

    Reply
    • Olivia says

      May 12, 2017 at 10:05 AM

      You can make it in advance if you like, but I would refrigerate it overnight and bring it to room temperature before using. You may need to re-whip the frosting once you bring it to room temp. I prefer to make the buttercream on the same day.

      Reply
  113. Branka Aleksic Ankerl says

    May 8, 2017 at 4:30 AM

    Hi! I’m making the cake right now but my buttercream is completely curdled. What can I do? Thank you

    Reply
    • Olivia says

      May 8, 2017 at 8:38 AM

      Hi Branka! Keep whipping the buttercream — it will come together! (see recipe notes).

      Reply
  114. DeeDee says

    May 1, 2017 at 9:13 AM

    5 stars
    This cake was absolutely awesome. I made it exactly the way you had written. I would, however, need to figure out why the icing was a little grainy when I put it on the cake. It seemed perfect when I made it. Maybe keeping it chilled while the cake cooled wasn’t a good idea. Or maybe when cooking the brown sugar mixture, it wasn’t as melted as I thought! Nevertheless it was a huge hit! My new favorite! Thankful my son allowed a new cake for his birthday!

    Reply
    • Olivia says

      May 1, 2017 at 9:31 AM

      Hi DeeDee! I am so happy that you liked it! This cake is a new fave of mine 🙂 Regarding the grainy frosting — I’ve had that happen once before with another cake, and it’s totally due to not dissolving it completely during the cooking process. I was over eager one time and paid the price for it with grainy frosting. Good thing it still tastes delicious 😉

      Reply
  115. Christy says

    April 27, 2017 at 5:42 PM

    Is there a way to make the buttercream without eggs? I plan on making this for a baby shower and it kind of freaks me out having raw eggs in an icing. Does heating it on the stove cook it enough to make it safe for pregnant ladies? I’m new to baking with homemade icings…

    Reply
    • Olivia says

      April 30, 2017 at 11:40 AM

      Hi Christy, for this particular buttercream, you need to use egg whites. Heating it on the stove does cook it to a safe level. If you want to be 100% sure, you can use a candy thermometer and cook the egg whites until the temperature reaches 160F — that’s the temperature at which salmonella (and other kinds of bacteria) are killed.

      Reply
      • Christy says

        May 6, 2017 at 2:32 PM

        Thank you! I am excited to make it!

        Reply
  116. Jenny says

    April 26, 2017 at 4:33 PM

    I’m making this cake this weekend! If I double to make three eight inch layers as suggested do I need to make more frosting and ganache?

    Reply
    • Olivia says

      April 26, 2017 at 5:56 PM

      Hi Jenny! Yes, double the frosting for sure… the ganache *might* be enough, but maybe 1.5x that 🙂 Let me know how you like it!

      Reply
      • Jenny says

        May 1, 2017 at 12:51 AM

        5 stars
        Olivia,
        The cake turned out perfectly and was delicious! I did one and a half times the frosting, weighing my egg whites and doubled the ganache. Also I poured the cooled ganache over the chilled cake and gently spread it to the edges to let it drip naturally. It looked very pretty and I think the chocolate cake will be my new go to! Thank you

        Reply
        • DeeDee says

          May 1, 2017 at 9:15 AM

          5 stars
          I plan on making more frosting next time too. 😊

          Reply
        • Olivia says

          May 1, 2017 at 9:26 AM

          Yay! I’m so glad it worked out and that you liked it! 😀

          Reply
  117. Cory says

    April 23, 2017 at 1:14 PM

    Very sad, batter was delicious but cake fell.

    Reply
    • Olivia says

      April 24, 2017 at 3:11 PM

      Hi Cory! Sorry to hear that, perhaps you took it out of the oven too early?

      Reply
  118. Ellen says

    April 22, 2017 at 7:58 PM

    5 stars
    Hi. I made this cake twice and it is so delicious and it looks so pretty.

    Reply
    • Olivia says

      April 23, 2017 at 7:16 PM

      Hi Ellen! So glad to hear you liked it 🙂

      Reply
  119. DeeDee says

    April 19, 2017 at 7:04 AM

    5 stars
    This cake looks amazing! I would like to make it for my sons birthday. Unfortunately I only own 8″ and 9″ pans. Could I substitute? I need this cake for 4/30/17. Thank you. DeeDee Bryans

    Reply
    • Olivia says

      April 19, 2017 at 2:14 PM

      Hi DeeDee! You can double the recipe and make it in three 8″ cake pans instead 🙂 I hope you like it!

      Reply
      • DeeDee says

        April 19, 2017 at 3:31 PM

        Thank you. I ordered the 6″ just in case. 😊

        Reply
      • Natalie says

        October 8, 2017 at 5:22 AM

        5 stars
        I had two 8-inch pans and one 9-inch. I made 1.5 times the cake batter and doubled the frosting and the ganache. I used all of the batter and it was the perfect amount. Of course, I had to trim the 9-inch cake but it worked out just fine! This cake was amazing! I made it for my mother’s retirement dinner and everybody loved it. Not too rich or too sweet. Plus, it is beautiful.

        Reply
        • Olivia says

          October 8, 2017 at 10:10 AM

          Yay! So glad it worked out and that everyone love it 🙂 Thanks for the update!

          Reply
  120. Angela Exton says

    April 16, 2017 at 2:50 PM

    5 stars
    So inspiring is this cake that i am going to make this for my nephews birthday next weekend so thanks for the post. Can I pour cooled hot water/coffee into the wet ingredients to make it even more less likely to cook the eggs? Or there is some logic to the hot water? I will have to double the recipe as only have 8″ pans. Do I fill them half way as ?

    Reply
    • Olivia says

      April 16, 2017 at 4:59 PM

      Hi Angela! The hot coffee helps to dissolve the cocoa powder, so I would keep it hot 🙂 If you’re whisking while pouring slowly, it should be fine! If you’re concerned, you can always pass the wet ingredients through a strainer afterwards. If you use three 8″ pans then double the recipe will work perfect. The batter is thin, and rises a lot, so half way should be fine.

      Reply
    • Angela exton says

      April 20, 2017 at 4:01 PM

      Thank you for making the time to reply. Explaining why you pour hot liquid into batter makes a whole lot of sense.

      Reply
  121. Emily says

    April 15, 2017 at 10:09 AM

    Hi Olivia!
    I love your cakes. About your respies would i have to do any ajustments for high altitude?

    Reply
    • Olivia says

      April 16, 2017 at 5:15 PM

      Hi Emily! I’m actually not totally sure… I’ve never baked in high altitude 🙁 I found this though, it might be a good place to start?
      http://www.kingarthurflour.com/learn/high-altitude-baking.html

      Reply
  122. Jackie says

    April 13, 2017 at 9:24 AM

    Hi Liv. Does this need to be refrigerated? In the process of making it for tomorrow.

    Reply
    • Olivia says

      April 13, 2017 at 12:15 PM

      Hi Jackie! I tend to refrigerate all of my cakes, yeah. You can do so and then take it out 2-3 hours before serving. It would probably be fine if you left it out though… depending on how warm your house gets. There is no way I could leave it out in mine! Lol

      Reply
  123. Katie says

    April 7, 2017 at 9:31 PM

    Is there a conversion if you don’t have 6 inch pans??? Perhaps if you use slightly larger pans and only make it a double layer??

    Reply
    • Olivia says

      April 9, 2017 at 9:57 AM

      Hi Katie! You can use the recipe as is in two 8″ pans. Your layers will be slightly thinner, but it will work. Or you can double it for three 8″ pans. I hope that helps!

      Reply
      • Jessica says

        December 3, 2017 at 2:49 AM

        Hello, I plan to use two 8 inch pans. Is the cooking time and temperature the same if I do it that way? Thanks! Excited to try it out.

        Reply
        • Olivia says

          December 3, 2017 at 12:10 PM

          Hi Jessica! The baking time would be roughly the same since they’d be about the same depth. It’s always good to start checking at 25mins or so though. I hope you like it!

          Reply
      • Ela says

        December 11, 2017 at 7:08 PM

        5 stars
        I did 3, 8 inch pans and it turned out perfect!

        Reply
        • Olivia says

          December 13, 2017 at 9:07 AM

          Awesome, so glad it worked out!

          Reply
  124. Kim says

    April 7, 2017 at 11:53 AM

    5 stars
    Hi! I was trying to order the pans but it doesn’t state whether they are 6 inch x 2 inch, 6 inch x 3 inch or 6 inch x 4 inch pans. Please help

    Reply
    • Olivia says

      April 7, 2017 at 12:54 PM

      Hi Kim! So sorry, I will clarify this in the post! The ones I have are 6″x2″, but really any would work. 6″x3″ would allow you to bake taller layers if you wanted to 🙂 6″x4″ are a little too high for the average home baker in my opinion :). I hope that helps!

      Reply
  125. Brenda says

    April 5, 2017 at 1:59 PM

    5 stars
    Made this yesterday..It’s amazing..LOVE the brown sugar buttercream..Not sweet..So soft and smooth OMG..Wish I could post a picture..I will be making this again as it’s my favorite now

    Reply
    • Olivia says

      April 6, 2017 at 9:37 AM

      Hi Brenda! I am so happy that you liked this cake! 🙂

      Reply
  126. Marina says

    April 3, 2017 at 7:39 PM

    5 stars
    I made this cake this weekend. It was super-duper delicious! And I used my Fat Daddio pans!

    Reply
    • Olivia says

      April 4, 2017 at 8:55 AM

      Yay! They are the best, right?? I’m so glad you liked this cake, it’s a new fave 🙂

      Reply
  127. Tami says

    April 1, 2017 at 1:35 AM

    4 stars
    Hi Liv, Thank you for the recipe- your pic looks delicious!
    I made this tonight & the cake came out superb! I had some difficulties with the ganache- I know it’s a ‘me’ thing as my first batch split. I made another batch which appeared good but it did not drip down sides as nicely as yours….I will have to work on that. Any suggestions?
    I will try this one again soon.

    Reply
    • Olivia says

      April 1, 2017 at 11:47 AM

      Hi Tami! I’m so glad you liked the cake, but sorry to hear about your ganache 🙁 You can save a split ganache by adding a splash of warm cream to it and stirring till it’s silky smooth again. I know we did that in school at least and it seemed to work. For your second batch, what was the consistency like (too thick or too thin?). Figuring out the proper consistency to use is a bit of trial and error. I always let mine set up over night (it will be way too thick at this point), then I microwave it for 10 seconds and stir it to thin it out. That works well for me, but everyone’s microwave is different! I always do a test drip first too, on what is destined to be the “back” of the cake, and see how well it drips down. Also, make sure your cake is chilled as it helps the ganache set up. I hope that helps! Please let me know how your next attempt goes 🙂

      Reply
  128. Cindy Rodriguez says

    March 29, 2017 at 7:43 AM

    This is simply gorgeous and would definitely get me out of my cold weather doldrums. Yum!

    Reply
    • Olivia says

      March 29, 2017 at 8:56 AM

      Thanks Cindy!! xo 🙂

      Reply
  129. Erica says

    March 28, 2017 at 5:01 PM

    5 stars
    This cake looks Devine,.. I am definitely going to try this and I will let you know how it comes out.

    Reply
    • Olivia says

      March 29, 2017 at 8:56 AM

      Yay! I hope you love it 🙂

      Reply
  130. Deborah L Kile says

    March 28, 2017 at 4:34 PM

    Looks delicious

    Reply
    • Olivia says

      March 29, 2017 at 8:58 AM

      Thanks Deborah! 🙂

      Reply
  131. Aisha says

    March 27, 2017 at 11:38 AM

    Oh my!! You have so many tempting cakes. I would love to try them all….Which one is your favorite?

    Reply
    • Olivia says

      March 27, 2017 at 12:22 PM

      Thanks so much Aisha! That is a TOUGH question hmm. This one is up there for sure as I love the chocolate/caramel combo. For something other than chocolate, I love my Milk & Cookies Cake and my Walnut Cake was surprisingly delicious!! But my all time fave has to be my Mocha Chocolate Cake. I hope you try one of them!

      Reply
      • Aisha says

        March 27, 2017 at 6:38 PM

        Great!! I’ll put them on my bake list.

        Reply
  132. Aliya Ahmed says

    March 27, 2017 at 11:23 AM

    4 stars
    What kind of camera and editing software do you use? Your cakes always look superb! I always get motivated to write on my blog after I read your posts!

    Reply
    • Olivia says

      March 27, 2017 at 11:27 AM

      Thanks so much Aliya! I use a Canon 6D with a 50mm 1.8 lens and I edit all of my pics in Lightroom — it’s a lifesaver!

      Reply
      • Aisha says

        April 10, 2017 at 2:01 PM

        Do you also resize your pictures for Instagram in Lightroom?

        Reply
        • Olivia says

          April 10, 2017 at 2:32 PM

          Hi Aisha! No, I just use the same pics from my post and upload them into IG.

          Reply
          • Aisha says

            April 10, 2017 at 3:06 PM

            Oh nice! So Instagram just automatically resizes it correctly?

          • Olivia says

            April 11, 2017 at 9:26 AM

            I’m not totally sure what you mean…You can adjust the size of the picture when you use it in IG 🙂

  133. Meg | Meg is Well says

    March 27, 2017 at 10:54 AM

    5 stars
    This is pretty much my dream cake! I’d like some with my coffee right now! I hope you get back in your groove! It’s no fun feeling like you just aren’t in the swing of things. I’ve been feeling like that for this whole month so far.

    Reply
    • Olivia says

      March 27, 2017 at 11:26 AM

      Glad to hear I’m not alone. Thanks so much Meg! <3 xo

      Reply
  134. Jackie says

    March 27, 2017 at 3:34 AM

    O…M…G!!! This must be made this week. Oh wait I’m on night shift this week. Easter. I am making this for Easter!!

    Reply
    • Olivia says

      March 27, 2017 at 8:50 AM

      Yay! I hope you like it 🙂 Please let me know!

      Reply
  135. Nila @ The Tough Cookie says

    March 27, 2017 at 1:35 AM

    Hi Liv, I was wondering about you! I totally understand that you sort of sank into a winter depression (can I call it that?) after coming home to snow after sunny Sydney. Probably what would have happened to me.

    Love this recipe! Great idea to add brown sugar to the dulce de leech buttercream for color and flavor. And great idea to keep it in the fridge to snack on 😉

    Reply
    • Olivia says

      March 27, 2017 at 8:52 AM

      Hi Nila! It’s totally a winter depression — Jan to Mar is usually the hardest chunk of the year for me to get through, and it’s been particularly with our crazy winter and very late spring 🙁 Things are finally starting to bloom though! So I’m happy about that 🙂

      The brown sugar in this buttercream is seriously amazing, you need to try it!! xo

      Reply
      • Pam Kozlow says

        May 27, 2017 at 3:41 PM

        Actually I have a question regarding the Buttercream Frosting. When making it do you need to bring the egg whites and sugar up to 160 degrees to avoid any problems. Some recipes say to cook until there is no graininess approximately 3 minutes and other recipes suggest you cook until it reaches 160 degrees.
        Not sure which is the correct method.
        Thanks
        Pam

        Reply
        • Olivia says

          May 30, 2017 at 8:44 AM

          Hi Pam! Honestly, I never actually use a thermometer to check that it gets to 160, but if you’re concerned about the raw egg whites, you should cook it to this temperature as any bacteria will be killed at this point. I just test it to see that it’s no longer grainy and feels hot. So scientific, I know. Haha.

          Reply
      • Dana Hotard says

        November 23, 2017 at 5:41 PM

        5 stars
        Thank you for this fabulous recipe. I made this gorgeous cake for thanksgiving. It was a huge hit. Absolutely one of the best cakes I’ve ever eaten.

        Reply
        • Olivia says

          November 25, 2017 at 10:05 AM

          Yay! So happy to hear that Donna!!

          Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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