Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Old-Fashioned Chocolate Layer Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 14 Yield: Makes 1 six-layer cake; This is one of Martha's favorite traditional chocolate layer cakes. Ingredients 1 ½ cups (3 sticks) unsalted butter, plus more for pans 2 ⅔ cups sugar 1 tablespoon pure vanilla extract 4 cups cake flour, (not self-rising), plus more for pans 1 tablespoon baking powder 1 ⅓ cups milk 11 large egg whites Pinch of salt Mrs. Milman's Chocolate Frosting Directions Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes. Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely. If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately. Rate it Print