Recipes // Desserts // One Pan Seven-Layer Cake

One Pan Seven-Layer Cake

A delicious, easy way to make a classic favorite.
Cake Ingredients
  • 4 eggs
  • 6 Tablespoons heavy cream
  • 5/8 teaspoon pure vanilla extract
  • 1 cup and 1 Tablespoon sugar
  • 1-3/4 cups cake flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
Filling and Glaze Ingredients
  • 1-1/2 sticks unsalted butter
  • 1 cup and 1 Tablespoon cocoa
  • 1-3/4 cups powdered sugar
  • 1/2 cup boiling water
Method for the Cake
  1. Preheat oven to 350 degrees, set rack in lower third of oven.
  2. Place parchment in an 18" x 13" baking sheet and butter and flour the pan.
  3. Add 1 Tablespoon heavy cream and the vanilla to the eggs and set aside.
  4. In the mixing bowl of a stand mixer place the sugar, flour, baking powder and salt. Mix on slow speed for approximately 30 seconds. Add the soft butter in pieces and mix on 2nd speed until it has the texture of coarse meal. Add the remaining heavy cream and beat on medium speed (3) for 90 seconds. As it beats, whisk the egg mixture until the three ingredients are incorporated. Reduce speed on the mixer and add 1/3 of the egg mixture. Beat for 20 seconds on 4 speed. Repeat twice with remaining egg mixture. Stop and scrape bowl and beater, beat for another 15 seconds on 4 speed.
  5. Spread the batter evenly in the prepared pan. Bake for approximately 20 minutes until cake tester comes out clean. Cake should not pull away from the sides of the pan until after it is out of the oven. Set aside and let cool completely.
Method for Filling and Glaze

In the bowl of a stand mixer place the cocoa powder and butter and mix on slowest speed. In a small sauce pot add the boiling water to powdered sugar. Stir thoroughly to dissolve all the sugar, then bring to a boil over high eat, stirring constantly. Add the boiling sugar to the cocoa and butter. Mix for approximately 20 minutes on slowest speed, until cool (after two minutes stop machine and scrape bowl and beater). Remove from bowl and set aside.

Assembling the Cake
  1. Using a piece of baker's cake cardboard, cut a rectangle 8 inches by 3 inches. Place a large flat cutting board on top of the cake pan, invert together and turn out the cake layer. Remove the parchment. Trim the angled edges straight (vertical). The 18 x 13 pan should leave you with a piece of cake 16.5 by 11.5 inches. With a short side facing you cut a 3 inch strip from one edge all the way down yielding a 3 inch by 16 inch piece. Cut this piece into two 8" x 3" pieces. From the remaining section cut five 8" x 3" pieces. You should have one extra piece approx 1 inch by 8 inches left over. Set this aside.
  2. Take one 8 x 3 piece and place on the cardboard. Take one half of the filling and place in large microwave-safe measuring cup. From the remaining filling take a large spoonful of filling and spread it evenly on the layer. Make sure to fill all the way to the corners and edges and try to avoid having more filling in the center than at the edges. Place another layer on top and repeat until all 7 pieces are used. Spread more filling on top and sides until cake is completely covered with a thin layer of fudge. If you need more filling take it from the measuring cup but be very careful not to get any crumbs in the glaze. Place a wire rack in a small baking pan, place the cake on the rack and chill for ten minutes.
  3. Microwave on medium setting the measuring cup of filling until warm and smooth. Add 2 tablespoons hot water to filling (now glaze) stir until smooth and heat again on medium until hot.
  4. Pour hot glaze over cake starting at one end and working to the other. Take a clean dry spatula and make one pass only down the length of the top of the cake pushing the extra glaze off the sides and end. If there are spots on the sides that do not get covered, use the spatula to lift excess glaze from the pan and pour/press it against the bare spots on the sides.
  5. Let the glaze set, cake is ready to serve.

Serving suggestions: Vanilla or coffee ice cream with leftover glaze (if any) as hot fudge sauce. Freshly whipped cream (with or without Grand Marnier or Kahlua) and fresh raspberries or sliced strawberries. Cut a tall thin slice completely across the cake and all the way down so that each slice has all seven layers and great plate coverage.

Alternative endings: Replace the fudge with a good apricot or raspberry preserve and glaze the cake with a lemon juice and powdered sugar icing. (Take 1/4 cup freshly squeezed lemon juice and add 1 Cup powdered sugar and stir until smooth. Add more juice or sugar to optimize texture for glazing.)

Serves 10-12

Recipe Courtesy Seth Greenberg of Seth Greenberg's Just Desserts.

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