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Grandma’s Famous 6-Layer Cake is a family favorite. The layers of yellow cake soak up the fudgy frosting making it incredibly moist!

This cake is really all about the frosting! You can pretty much use any yellow cake recipe you like. Here’s my favorite yellow cake recipe if you prefer to make it from scratch, but it would also be just fine if you used a cake mix.

What’s in Grandma’s Famous 6-Layer Cake?

Three 10-inch round yellow cake layers, baked and cooled (see notes in recipe card)
2 cups evaporated milk or evaporated milk substitute
5 cups sugar
1/2 cup cocoa powder
12 ounces semi-sweet chocolate chips
2 cups marshmallow cream
1/2 cup + 6 tbsp butter

How to Make this Recipe

1. Split each of the baked and cooled cakes in half.

Grandma says she likes to do this the night before and store the layers of cake with sheets of wax paper in between each one in a cake container. She says it makes them exceptionally moist.

2. In a large sauce pot mix together the cocoa powder and the sugar. Whisk in the milk.

Stir constantly over medium high heat until mixture reaches 234ºF (softball stage). This can take up to 30-40 minutes.

3. Remove from the stove and add the chocolate chips, marshmallows cream, and butter.

Stir together until melted and smooth.

4. Layer the frosting in between each layer of yellow cake. Frost the rest of the outside of the cake with the frosting.

Work quickly! As the frosting cools, it becomes more difficult to spread.

5. Let rest for several hours.

Sure, you could dig in right away. But I promise it’s SO much better if you let it rest for a while (overnight is perfect!). It gives the frosting time to really soak into the cake and make those layers extra delicious. The frosting on the outside of the cake firms up to a fudge-like consistency and creates the perfect seal around the cake so that it stays exceptionally moist.

Grandma's 6 Layer Cake

Yield: 16

Layers of soft yellow cake soaking up rich, fudgy chocolate layers of my Grandma's famous chocolate frosting.

Ingredients

3 baked and cooled 10-inch round yellow cakes*

For the Frosting:

2 cups evaporated milk
5 cups sugar
1/2 cup cocoa powder
12 ounces semi-sweet chocolate chips
2 cups marshmallow cream
1/2 cup + 6 tbsp butter

Instructions

Split each of the baked and cooled cakes in half length-wise. Set aside.**

Make the frosting:

In a large sauce pot mix together the cocoa powder and the sugar. Whisk in the milk. Stir constantly over medium high heat until mixture reaches 234ºF (softball stage). This can take up to 30-40 minutes.

Remove from the stove and add the chocolate chips, marshmallows cream, and butter. Stir together until melted and smooth.

Layer the frosting in between each layer of yellow cake. Frost the rest of the outside of the cake with the frosting.

Notes

*We made the batter for these three cakes by combining TWO cake mixes and the ingredients listed on their boxes.

**Grandma says she likes to do this the night before and store the layers of cake with sheets of wax paper in between each one in a cake container. She says it makes them exceptionally moist.

Grandma’s Famous 6-Layer Cake Recipe