Indulge in the Ultimate Six-Layer Chocolate Cake: A Recipe for Fudgy Bliss, Raspberry Brightness, and Krispy Crunch

Prepare to be captivated by this extraordinary **Six-Layer Chocolate Cake Recipe**, a true masterpiece of flavors and textures. Imagine incredibly moist chocolate cake layers, generously slathered with the richest, fudgiest homemade chocolate buttercream. But the magic doesn’t stop there. This cake takes indulgence to a new level with layers of crunchy, chocolate-caramel Rice Krispy bark and bursts of vibrant, tart raspberry jam. It’s a symphony of sweet, salty, rich, and bright notes in every single bite, meticulously crafted to delight your senses.

This isn’t just any chocolate cake; it’s a celebration in itself. With six impeccably moist layers, a rich chocolate buttercream infused with gooey ganache, delightful crispy chocolate-caramel Rice Krispy bark, and a generous spread of tart raspberry jam, this cake truly has it all. It’s the kind of cake you crave for your birthday, for a grand celebration, or simply when you want to treat yourself to something truly extraordinary. My personal rules for this creation were simple: it had to be intensely chocolatey, wonderfully messy, and absolutely feature the bright tang of raspberry. This recipe delivers on all fronts, creating a chaotic yet perfectly balanced dessert that might just become your new favorite. It’s a decadent experience that promises to impress both visually and gastronomically, making it the perfect centerpiece for any special occasion.

More Decadent Cake Recipes You’ll Love:

If you’re a fan of rich, flavorful cakes, be sure to explore these other fantastic recipes from our collection:

• Best Chocolate Fudge Cake With Fudge Frosting
• Easy Chocolate Cake With Cream Cheese Frosting
• Vanilla Bean Cake Recipe (Made with ONE Cake Pan)

Why This Six-Layer Chocolate Cake Will Become Your Go-To Celebration Dessert

This isn’t merely a cake; it’s an experience meticulously crafted to delight every palate. Here’s why this particular six-layer chocolate cake stands out and is guaranteed to be a showstopper at any gathering:

• **Perfectly Thin & Moist Chocolate Layers:** We bake our luscious chocolate cake batter on sheet pans, which allows for incredibly even, thin layers that are easy to slice and stack. This method ensures every single bite is packed with moist, rich chocolate flavor, rather than dry or crumbly textures often found in thicker cake layers. The thinness of the layers also contributes to the impressive height and dramatic visual appeal when sliced.
• **Ultra-Fudgy Chocolate Buttercream:** Forget ordinary frosting! Our chocolate buttercream is elevated by whipping it with a homemade chocolate ganache. This innovative technique results in an unbelievably smooth, rich, and intensely fudgy frosting that melts in your mouth and perfectly complements the chocolate cake. It’s a game-changer for chocolate lovers, adding unparalleled depth and creaminess.
• **Irresistible Chocolate-Caramel Rice Krispy Bark Crunch:** The addition of a homemade Rice Krispy bark is truly inspired. Coated in dark chocolate and sprinkled with flaky sea salt, this bark provides a delightful, unexpected crunch and a hint of caramel-like sweetness that contrasts beautifully with the soft cake and creamy frosting. It’s like a hidden candy bar layer in your cake, offering a burst of texture that keeps every bite exciting.
• **Bright & Tangy Raspberry Jam:** To cut through the magnificent richness of all that chocolate and caramel, a layer of vibrant raspberry jam is essential. Its tart, fruity notes provide a refreshing counterpoint, making each layer pop and ensuring the cake isn’t overly sweet or heavy. This balance of flavors is what makes every forkful so exciting and prevents palate fatigue.
• **An Over-the-Top Treat for Any Occasion:** Whether it’s a birthday, anniversary, holiday, or just a desire to bake something truly special, this cake delivers. Its impressive height, stunning cross-section, and complex flavor profile make it a perfect centerpiece that looks as incredible as it tastes. Get ready for compliments and requests for the recipe!

Essential Ingredients for Your Six-Layer Chocolate Cake

Crafting this magnificent cake requires a few key ingredients, each playing a crucial role in achieving its perfect flavor and texture. Pay attention to the details, especially regarding ingredient temperatures, as they can significantly impact your final result. Using high-quality ingredients will always yield the most superior taste.

• Large Eggs, Room Temperature: Using room temperature eggs is vital. They emulsify better with other ingredients, creating a smoother, more uniform batter and contributing to the cake’s airy, stable structure. This simple step ensures a more tender and consistent crumb.
• Buttermilk, Room Temperature: Buttermilk is a secret weapon in chocolate cakes! Its acidity reacts with the baking soda, promoting a beautiful rise and an incredibly moist, tender crumb. Plus, its slight tang perfectly balances the richness of the chocolate. Ensure it’s at room temperature for optimal mixing and activation of leavening agents.
• Hot Water or Hot Coffee/Hot Chocolate: Hot liquid is essential for “blooming” the cocoa powder. This process intensifies the chocolate flavor, making it deeper, darker, and more robust. Hot coffee is an excellent alternative to water, as it further enhances the chocolate notes without making the cake taste overtly like coffee. If you prefer, hot chocolate adds another layer of chocolatey richness.
• Vegetable Oil: Unlike butter, vegetable oil remains liquid at room temperature, which contributes to an exceptionally moist and tender cake, even after chilling. It’s key for that soft, melt-in-your-mouth texture that stays fresh longer.
• All-Purpose Flour, Spooned and Leveled: The foundation of our cake. Always spoon your flour into the measuring cup and level it off with a straight edge (like a knife). This prevents compacting the flour, which can lead to over-measuring and a dry, dense cake.
• Granulated Sugar: Beyond sweetness, sugar plays a vital role in the cake’s structure, moisture retention, and promoting a beautiful golden-brown crust. It helps to keep the cake tender and moist.
• Dark Cocoa Powder: For that deep, rich chocolate flavor and dark hue, opt for a good quality dark cocoa powder. Dutch-processed cocoa powder is often preferred for its less acidic profile and intense color. (I personally love King Arthur brand for its consistent quality and depth of flavor.)
• Baking Soda: This leavening agent works in tandem with the acidic buttermilk and cocoa to create carbon dioxide, giving the cake its essential lift and contributing to a light, fluffy texture.
• Baking Powder: A double-acting leavening agent that provides an initial rise when mixed with liquid and a second, sustained rise in the oven, ensuring a consistently fluffy and well-risen cake.
• Salt: A small but mighty ingredient, salt enhances all the other flavors, particularly the chocolate, and expertly balances the sweetness, preventing the cake from being cloyingly sweet. Don’t skip it!
• Pure Vanilla Extract: Vanilla is not just for vanilla cakes! It beautifully rounds out and deepens the chocolate flavor, adding a layer of warmth and complexity to the overall profile. Use a good quality pure vanilla extract for the best results.
• Dark Chocolate, Melted (for Rice Krispy Bark): Choose a good quality dark chocolate (around 60-70% cacao) for the bark to ensure a rich, satisfying chocolate flavor that isn’t overly sweet. This will provide the perfect base for your crispy layer.
• Rice Krispies Cereal: The star of our crunchy bark layer. Its light, airy texture becomes wonderfully crispy when coated in chocolate, providing a delightful textural contrast that makes this cake so unique.
• Flaky Sea Salt (for Bark Topping): A sprinkle of flaky sea salt on the chocolate bark enhances the chocolate and caramel notes, adding a sophisticated sweet-salty crunch that truly elevates the bark. It’s a small touch that makes a big difference.
• Semi-Sweet Chocolate Chips or Chopped Chocolate (for Ganache): High-quality chocolate is key for a smooth, glossy, and decadent ganache. Semi-sweet chocolate provides a balanced sweetness that works well with the fudgy buttercream.
• Heavy Cream (for Ganache): The richness of heavy cream creates a luxurious, pourable ganache that sets beautifully and adds incredible depth and a silken texture when incorporated into the buttercream or drizzled on top.
• Unsalted Butter, Room Temperature (for Buttercream): The foundation of a good buttercream. Ensure it’s softened to room temperature for smooth, creamy whipping without lumps, creating a light and airy frosting.
• Powdered Sugar (for Buttercream): Also known as confectioners’ sugar, this provides sweetness and structure to the buttercream, dissolving easily for a silky-smooth consistency without grittiness.
• Vanilla Extract (for Buttercream): Just like in the cake, vanilla enhances the chocolate flavor in the buttercream, adding warmth and depth, making the frosting even more irresistible.
• Raspberry Jam or Raspberry Compote: This tart, fruity layer is indispensable. It cuts through the richness of the chocolate, offering a bright, refreshing burst that makes the entire cake pop. Use your favorite high-quality jam or a homemade compote for the best, most vibrant flavor.

Step-by-Step Guide to Crafting Your Six-Layer Chocolate Cake Masterpiece

Baking this cake is a multi-step process, but each stage is straightforward and rewarding. Taking your time and following these instructions carefully will lead to an impressive and delicious result. We’ve broken it down into manageable parts for your convenience.

Part 1: Preparing the Moist Chocolate Cake Layers

• **Preheat Oven & Prep Pans:** Begin by preheating your oven to 325°F (160°C). This slightly lower temperature is ideal for baking thin cake layers, preventing them from drying out while ensuring they cook through evenly. Prepare two 18×13 inch (standard half-sheet) cake pans by thoroughly spraying them with nonstick cooking spray. Line the bottom of each pan with parchment paper, allowing some overhang on the sides to create “handles” for easy lifting later. Spray the parchment paper again for extra assurance against sticking. Set these prepared pans aside on a level surface.
• **Combine Dry Ingredients:** In a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment, combine all your dry ingredients: all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Mix on the lowest speed for approximately 30-60 seconds until everything is uniformly combined and there are no visible clumps of cocoa or leavening agents. This initial step helps ensure even distribution of flavors and proper rise.
• **Whisk Wet Ingredients:** In a separate medium-sized bowl, whisk together the room temperature large eggs, room temperature buttermilk, hot water (or hot coffee/hot chocolate for an even deeper, richer flavor profile), pure vanilla extract, and vegetable oil. Whisk vigorously until the mixture is completely smooth and well-emulsified, showing no separation.
• **Combine Wet and Dry:** With your stand mixer on low speed, slowly pour the whisked wet ingredients into the bowl containing the dry ingredients. Mix just until no streaks of dry flour or cocoa powder remain. It’s crucial not to overmix the batter, as this can overdevelop the gluten, resulting in a tougher, less tender cake. Finish by giving the sides and bottom of the bowl a quick scrape with a rubber spatula to ensure everything is perfectly incorporated.
• **Divide & Bake:** Carefully divide the cake batter evenly between your two prepared sheet pans. For precise results and perfectly uniform layers, use a kitchen scale – aim for approximately 700 grams (about 25 ounces) of batter per pan. Gently spread the batter all the way to the edges and into the corners of each pan using an offset spatula, creating a thin, uniform layer.
• **Bake to Perfection:** Bake for 15-17 minutes. Begin checking for doneness around the 15-minute mark, as thin layers bake very quickly. The cakes are done when the top is no longer glossy, appears matte, and springs back lightly when gently touched in the center. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Avoid overbaking at all costs, as this will result in dry, crumbly cakes.
• **Cool & Chill Layers:** Allow the baked cake layers to cool completely in their pans on wire racks for at least 15-20 minutes. This initial cooling helps them firm up slightly. After this time, carefully transfer the pans to the fridge to chill for at least 30 minutes, or even longer. Chilling makes the layers much firmer and less prone to tearing or breaking, making them significantly easier to handle, slice into strips, and stack neatly without shifting.

Part 2: Crafting the Crispy Chocolate-Caramel Rice Krispy Bark

• **Prepare Bark Pan:** Line a clean, flat baking sheet with parchment paper. This will prevent the chocolate bark from sticking and ensure easy removal and breaking apart once set.
• **Melt Dark Chocolate:** In a medium microwave-safe bowl, melt the dark chocolate. Do this in controlled 30-second bursts, stirring thoroughly between each burst, until the chocolate is smooth, fully melted, and free of any lumps. Be careful not to overheat the chocolate, as it can seize.
• **Combine with Rice Krispies:** Once the chocolate is perfectly melted, add the Rice Krispies cereal to the bowl. Gently fold and stir with a rubber spatula until every single piece of cereal is thoroughly coated in the melted chocolate. Ensure an even distribution for consistent crunch.
• **Spread & Salt:** Pour the chocolate-coated Rice Krispies mixture onto the prepared sheet pan. Use your spatula or the back of a spoon to press it into a relatively thin, uniform layer across the parchment paper. Immediately, and generously, sprinkle the top with flaky sea salt for that irresistible sweet-salty contrast and added visual appeal.
• **Chill to Firm:** Transfer the sheet pan to the freezer and chill until the bark is completely firm and snappable, typically about 15-20 minutes. Once hardened, you can either break it into small, irregular bite-sized pieces by hand or use a sharp knife to chop it into more uniform chunks. Store the finished bark in an airtight container at room temperature until assembly.

Part 3: Making the Silky Smooth Chocolate Ganache

• **Heat Heavy Cream:** In a medium microwave-safe bowl, heat the heavy cream until it’s just simmering and steamy around the edges – typically 30-60 seconds in the microwave, depending on your microwave’s power, or in a small saucepan over medium heat until small bubbles just begin to form around the perimeter. You want it hot enough to melt the chocolate effectively without boiling.
• **Infuse Chocolate:** Immediately pour the hot cream over the semi-sweet chocolate chips or chopped chocolate. Ensure all the chocolate is submerged. Let it sit undisturbed for 5 minutes. This allows the residual heat from the cream to melt the chocolate evenly and thoroughly.
• **Stir to Smoothness:** After 5 minutes, gently stir the mixture with a whisk or rubber spatula, starting from the center and slowly working your way outwards. Continue stirring until it transforms into a smooth, glossy, and perfectly emulsified ganache. If any small chocolate chunks stubbornly remain, microwave for additional 15-20 second bursts, stirring well after each, until perfectly smooth. Set aside to cool slightly before using; it should be warm enough to be pourable but not hot, which could melt your butter.

Part 4: Preparing the Fudgy Chocolate Buttercream

• **Whip Butter:** In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a powerful hand mixer), beat the room temperature unsalted butter on medium speed for 3-4 minutes. You want it to become significantly lighter in color, pale, and fluffy, almost aerated. Stop and scrape down the sides and bottom of the bowl frequently to ensure even whipping.
• **Add Powdered Sugar:** Gradually add the powdered sugar, one cup at a time, starting on low speed to prevent a sugary cloud from forming. Once partially combined, increase the speed to medium and beat until smooth, creamy, and well-incorporated. Continue scraping the bowl again to catch any unmixed sugar.
• **Incorporate Ganache & Flavorings:** Pour in about half of your prepared chocolate ganache (remember to reserve the other half for drizzling over the assembled cake). Add the pure vanilla extract and salt. Beat on medium speed for 1-2 minutes until everything is thoroughly incorporated and the buttercream is wonderfully creamy, homogeneous, and intensely fudgy.
• **Adjust Consistency:** Assess the buttercream’s consistency. If it seems too thick or stiff for easy spreading, add a splash of milk or heavy cream (about 1 teaspoon at a time) and beat until it reaches your desired spreadable consistency. If it unexpectedly becomes too thin, beat in a tablespoon or two more of powdered sugar until it stiffens slightly.

Assembly: Building Your Showstopping Six-Layer Chocolate Cake

Now for the most exciting part – bringing all the perfectly prepared components together to create this magnificent layered cake. Patience and a gentle hand are your best tools here to achieve a stunning, bakery-worthy finish!

• **Slice the Cake Layers:** Once your baked cake layers are thoroughly chilled and firm, carefully remove them from the fridge. Place one sheet cake on a cutting board. Using a long, sharp serrated knife, trim any slightly uneven edges to create neat, straight rectangles. Then, carefully slice each 18×13 inch sheet cake lengthwise into three equally sized strips. This meticulous step will give you a total of six thin, perfect cake layers for stacking. Repeat with the second sheet cake.
• **Anchor the First Layer:** To prevent your beautiful cake from sliding around during assembly and transport, place a small dollop of chocolate buttercream on your chosen serving plate, cake board, or cake stand. This acts as a secure anchor. Carefully place your first cake layer (one of the long strips) on top of the buttercream, aligning it neatly.
• **Buttercream & Bark Layer:** Using an offset spatula, spread an even layer of approximately ½ cup of your fudgy chocolate buttercream over the first cake layer, extending almost to the edges. Generously sprinkle a handful of your chopped Rice Krispy bark over the buttercream. Gently press the bark into the frosting to ensure it adheres and stays in place when slicing.
• **Jam Layer:** Carefully place the next cake strip directly on top of the bark layer, aligning it precisely. This time, spread a generous amount of tart raspberry jam or compote evenly across the entire surface of the cake layer. The vibrant color and tartness of the jam will be a delightful contrast to the rich chocolate.
• **Continue Layering:** Continue this alternating pattern: cake layer, then buttercream + Rice Krispy bark, then cake layer, then raspberry jam. Repeat this sequence until all six layers of cake are stacked high, culminating with a final cake layer on the very top. Ensure each layer is as level as possible.
• **Trim for a Clean Finish:** Once the cake is fully assembled and layered, take a moment to admire its impressive height! For that professional, bakery-style finish and a perfectly straight cross-section, use a long serrated knife to carefully and steadily trim the vertical outer sides of the stacked cake. This creates beautifully clean, even edges and reveals the stunning layers within, making for an incredible presentation.
• **Ganache Drizzle:** Take the remaining half of your chocolate ganache (ensure it’s still warm enough to be pourable but not hot, which could melt the buttercream). Pour it slowly and evenly over the very top of the assembled cake. Use an offset spatula to gently spread the ganache to the edges, allowing some of it to elegantly drip down the sides. You can smooth it out for a polished, sleek look or leave it rustic for a more homemade charm.
• **Final Decorations:** For an extra flourish and festive touch, decorate the top of the cake with rainbow sprinkles. Then, sprinkle some more of your crunchy Rice Krispy bark around the edges or in the center. This not only adds visual appeal and color but also hints at the delightful textural surprises waiting inside.
• **Chill & Serve:** Place the fully decorated cake in the fridge to chill for at least 20-30 minutes. This crucial step allows all the layers, frosting, and ganache to set firmly, making slicing much cleaner and ensuring the cake holds its impressive structure. Once set, retrieve it from the fridge, allow it to sit for a few minutes at room temperature, then slice with a warm, sharp knife and serve your magnificent creation!

Expert Tips and Tricks for Your Best Six-Layer Chocolate Cake Yet

Achieving baking perfection often comes down to a few key techniques and preparations. Follow these expert tips to ensure your six-layer chocolate cake is nothing short of sensational and impresses everyone who tries it:

• **Read the Recipe Thoroughly Before You Start:** This is perhaps the most crucial tip for any multi-component recipe, especially one with several intricate steps. This cake has distinct parts (cake layers, bark, ganache, buttercream, and assembly), and understanding the entire process from start to finish will help you plan your time, organize your ingredients efficiently, and avoid feeling rushed or overwhelmed during execution. Visualize each step before you begin.
• **Weigh Your Cake Batter for Perfectly Even Layers:** Precision is key for beautifully uniform cake layers that stack neatly. After mixing the batter, use a reliable kitchen scale to divide it exactly in half between your two sheet pans. Aim for approximately 700g of batter per pan. This simple yet effective step makes a significant difference in achieving beautifully even layers that cook consistently and create a stunning cross-section.
• **Always Use Room Temperature Ingredients:** For your cake batter and buttercream, ensure all dairy products (buttermilk, butter) and eggs are at room temperature. Cold ingredients don’t emulsify properly with other ingredients, leading to a lumpy batter or curdled buttercream, and a less smooth, less consistent final product. Room temperature ingredients blend more seamlessly, resulting in a finer, more tender cake crumb and a silkier, more stable buttercream.
• **Do Not Overbake the Cakes:** These are thin sheet cake layers, which means they bake very quickly. Begin checking for doneness diligently around the 15-minute mark. The cakes are done when the top appears matte (not shiny) and springs back gently when lightly touched in the center. A toothpick inserted should come out with moist crumbs, not wet batter. Overbaked cakes will be dry and crumbly, compromising the incredibly moist texture we’re aiming for.
• **Chill Cake Layers Before Slicing and Stacking:** After baking, allow your cake layers to cool completely in the pans on wire racks before transferring them to the fridge for at least 30 minutes, or even longer. Chilled cake layers are much firmer, stronger, and significantly less prone to tearing or breaking, making them far easier to handle, slice into strips, and stack neatly without shifting or crumbling.
• **Utilize an Offset Spatula:** An offset spatula is an invaluable tool for this recipe. Its angled blade provides superior control, making it much easier to spread cake batter evenly, and to apply frosting, ganache, and jam smoothly across large, thin cake layers without dragging your knuckles in the product. If you don’t have one, it’s a worthwhile investment for any baker.
• **Trim the Edges After Stacking for a Polished Look:** Even with careful slicing, minor imperfections or slight shifts can arise during the stacking process. Once your cake is fully assembled, use a long, sharp serrated knife to carefully and steadily trim the vertical outer edges. This crucial step not only creates a perfectly clean, straight-sided cake but also reveals the beautiful layers within, resulting in an impressive, bakery-quality presentation.
• **Use a Warm, Clean Knife for Pristine Slices:** To get professional-looking, neat slices when serving, warm your serrated knife by running it under hot water, then wipe it completely dry. Slice through the cake, cleaning the knife thoroughly between each cut. This prevents sticking and smearing, ensuring every slice looks as good as it tastes and showcases the beautiful layers.
• **The Rice Krispy Bark Can Be Made Ahead:** If you’re looking to streamline your baking process and spread out the workload, the chocolate-caramel Rice Krispy bark is an excellent component to prepare in advance. Make it a day or two before, store it in an airtight container at room temperature, and it will be perfectly ready to add that delightful crunch when you assemble your cake.
• **This is a Great Make-Ahead Cake (Tastes Better on Day Two!):** While delicious immediately, this is a fantastic make-ahead cake. The flavors, particularly the rich chocolate and tart raspberry, meld and deepen overnight, and the cake layers fully absorb the moisture from the fillings and frosting. You can bake the cakes a day in advance, prepare the fillings, and even assemble the entire cake the day before your event. Just cover and refrigerate.
• **Store in the Fridge, Serve at Room Temp:** Store the fully assembled cake in an airtight container or tightly wrapped in the fridge to keep it fresh and firm. However, for the best texture and most intense, fudgy flavor, always let the cake sit out at room temperature for about 20-30 minutes before serving. This allows the ganache and buttercream to soften slightly, giving you that perfect, melt-in-your-mouth bite.

Recommended Tools for a Seamless Baking Experience

Having the right tools can make all the difference in the baking process, especially when tackling a multi-layered cake like this. Here are the essentials that will help you achieve perfect results with ease and confidence:

• Two 18×13″ Sheet Pans: Absolutely essential for baking thin, even cake layers, which are the foundation of this six-layer masterpiece.
• Offset Spatula: An indispensable tool for smoothly spreading batter, frosting, and fillings with precision and control.
• Electric Mixer (Hand or Stand Mixer): Crucial for efficiently whipping butter and creating light, fluffy buttercream and well-combined cake batter.
• Parchment Paper: Used for lining pans to prevent sticking and making cake layer removal incredibly easy, ensuring perfect layers every time.
• Serrated Knife: A long, sharp serrated knife is perfect for cleanly slicing chilled cake layers into strips and for trimming the assembled cake for a polished finish.
• Wire Racks: Essential for allowing baked cake layers to cool evenly and completely, preventing sogginess.
• Measuring Cups & Spoons: For accurate measurement of all dry and liquid ingredients, ensuring consistent results.
• Kitchen Scale: Highly recommended for precise batter division and ingredient measurement, especially when aiming for perfectly even cake layers.

Frequently Asked Questions (FAQs) About This Six-Layer Chocolate Cake

Got questions? We’ve got answers to help you navigate baking this impressive chocolate cake and ensure it’s a resounding success!

• Can I make this cake ahead of time?
  Absolutely! This cake is an excellent make-ahead option, as its flavors often deepen and improve overnight, allowing all the components to meld beautifully. You can bake and chill the cake layers 1-2 days in advance; just ensure they are tightly wrapped individually in plastic wrap and stored in the fridge. The Rice Krispy bark can also be prepared a day or two ahead, and the ganache can be made and stored in the fridge (reheat gently before using). For best results, assemble the cake the day before or the morning of your event.
• Do I have to use raspberry jam? What are good alternatives?
  While raspberry jam offers a superb tart contrast to the rich chocolate, it’s not strictly mandatory if you have other preferences or dietary needs. You can easily swap it for another fruit preserve, such as strawberry jam, cherry compote, or even a blackberry spread. For those who are truly “team chocolate-all-the-way” and prefer no fruit, you could omit the jam entirely, or perhaps add an extra thin layer of ganache or a light caramel drizzle instead. However, the jam really adds a crucial brightness that balances the deep chocolate layers and prevents the cake from being overly rich.
• What’s the best way to store leftovers and maintain freshness?
  To keep your magnificent cake fresh, store any leftover slices or the entire cake in an airtight cake container in the fridge. This will help maintain its moisture and prevent it from drying out or absorbing other odors from the refrigerator. Properly stored, it will remain delicious for up to 5 days. For optimal texture and flavor when serving, always let the cake sit at room temperature for about 20-30 minutes beforehand; this allows the buttercream and ganache to soften beautifully.
• Can I freeze this cake?
  Yes, this chocolate cake freezes exceptionally well, allowing you to enjoy slices whenever a craving strikes! For individual servings, slice the cake into desired portions. Wrap each slice tightly first in plastic wrap, then in aluminum foil, to prevent any air exposure and freezer burn. You can then freeze these portions for up to 2 months. To enjoy, simply thaw individual slices overnight in the fridge, and then allow them to come to room temperature for about 30 minutes before serving for the best possible fudgy texture. Freezing is a great way to extend the life of your delicious cake!
• What if I don’t have sheet pans? Can I use round cake pans instead?
  While this recipe is specifically designed for sheet pans to achieve those specific thin, even layers that make up the impressive six-layer stack, you could adapt it for traditional round cake pans. You would likely need two or three 8 or 9-inch round cake pans. The batter would be divided among these, and the baking time would need to be adjusted (likely longer due to thicker layers). You would then carefully slice these thicker layers horizontally to create more layers, which might require a bit more skill to get perfectly even layers. However, for the true “six-layer” effect as intended with optimal evenness, sheet pans are highly recommended.

Storing and Freezing Instructions for Your Six-Layer Chocolate Cake

To ensure your exquisite six-layer chocolate cake remains fresh and delicious for as long as possible, follow these simple storage and freezing guidelines. Proper storage helps maintain its exceptional texture and flavor, allowing you to savor every last bite.

• **Refrigeration:** Store the fully assembled cake in the fridge for up to 5 days. For best results, place it in an airtight cake container or cover it securely with multiple layers of plastic wrap to prevent it from drying out or absorbing any unwanted odors from the refrigerator. This will keep the cake layers moist and the frosting fresh.
• **Freezing:** This cake freezes exceptionally well, making it perfect for enjoying individual slices whenever a craving strikes, or for saving a portion for a later date. Slice the cake into desired individual portions. Wrap each slice tightly first in plastic wrap, then in aluminum foil, ensuring no air can get in (this is crucial to prevent freezer burn and maintain freshness). Label each package with the date and freeze for up to 2 months.
• **Serving from the Fridge/Freezer:** Always bring the cake to room temperature before serving to achieve the best possible texture and most intense flavor. If refrigerated, let it sit out on the counter for about 20-30 minutes. If frozen, thaw individual slices overnight in the fridge, and then allow them to come to room temperature for an additional 30 minutes before serving. This ensures the ganache and buttercream are perfectly soft, fudgy, and at their absolute best texture for eating.

Other Irresistible Desserts to Explore:

If you loved this decadent chocolate cake, be sure to check out these other crowd-pleasing dessert recipes that promise to satisfy your sweet tooth:

• Best Golden Oreo Birthday Cake
• Lazy Chocolate Nutella Cake Recipe
• Summer’s Best Blueberry Cheesecake Cake
• Easy Chocolate Peanut Butter Sheet Cake Recipe

This **Six-Layer Chocolate Cake** is truly the ultimate sweet treat – perfect for birthdays, grand celebrations, or any moment you desire a cake that’s a little extra and promises pure indulgence. Each layer, from the moist chocolate cake to the crunchy Rice Krispy bark and tart raspberry jam, comes together in a symphony of flavors and textures that will leave a lasting impression on everyone who tries it. If you try this exquisite recipe, please take a moment to leave a star rating and share your feedback in the comments below. Your insights are invaluable and help other bakers! Happy baking, and don’t forget to connect with me on Instagram, Pinterest, and TikTok for more fun, delicious recipes, and baking inspiration. I post so many exciting things on all platforms!

**Don’t forget to save this recipe card and share it! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.**

Recipe

Six Layer Chocolate Cake Recipe

Molly Murphy

Moist chocolate layer cake with a homemade rice krispy bark and raspberry jam! covered in the best fudgy frosting!

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Servings 10

Ingredients

 

 

For the Chocolate Cake:

• 3 large eggs room temperature
• 1 cup buttermilk room temperature
• 1 cup hot water or hot chocolate
• ½ cup vegetable oil
• 2 cups all-purpose flour spooned and leveled
• 1¾ cups granulated sugar
• ¾ cup dark cocoa powder I love King Arthur!
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon pure vanilla extract

For the Rice Krispy Bark:

• 10 ounces dark chocolate melted
• 3 -4 cups Rice Krispies cereal
• Flaky sea salt for topping

For the Chocolate Ganache:

• 2 cups semisweet chocolate chips or chopped chocolate
• 1 cup heavy cream

For the Chocolate Buttercream:

• 1 cup unsalted butter room temperature
• 3 cups powdered sugar
• Half of the prepared ganache
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Additional Filling:

• Raspberry jam or raspberry compote about ¾ cup total

Instructions

 

Make the Cake Layers:

• Preheat oven to 325°F. Spray two 18×13″ sheet pans with nonstick spray, line with parchment paper, and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until evenly combined.
  2 cups all-purpose flour, 1¾ cups granulated sugar, ¾ cup dark cocoa powder, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon salt
• In a medium bowl, whisk together the eggs, buttermilk, hot water or hot chocolate, vanilla extract, and vegetable oil until smooth.
  3 large eggs, 1 cup buttermilk, 1 cup hot water or hot chocolate, ½ cup vegetable oil, 1 tablespoon pure vanilla extract
• With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Mix just until combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly incorporated.
• Divide the batter evenly between the two prepared sheet pans-about 700g of batter per pan. Spread into an even layer, making sure it reaches all corners.
• Bake for 15-17 minutes, or until the tops are set and no longer shiny. Let cool in the pans for 15 minutes, then transfer to the fridge to chill for at least 30 minutes.

Make the Rice Krispy Bark:

• Line a baking sheet with parchment paper.
• Melt the dark chocolate in a large microwave-safe bowl in 30-second intervals, stirring between each until smooth.
  10 ounces dark chocolate
• Stir in the Rice Krispies until evenly coated.
  3 -4 cups Rice Krispies cereal
• Pour the mixture onto the prepared sheet and use a spatula to press it into an even layer. Sprinkle the top with flaky salt.
  Flaky sea salt
• Place in the freezer to set. Once hardened, break or chop into small bite-size pieces. Set aside.

Make the Ganache:

• In a medium microwave-safe bowl, heat the heavy cream until hot and steamy-about 30-60 seconds. You want it to be hot enough to melt the chocolate.
  1 cup heavy cream
• Add the chocolate and let it sit undisturbed for 5 minutes.
  2 cups semisweet chocolate chips or chopped chocolate
• Stir until smooth and glossy. If needed, microwave in 15-20 second bursts, stirring between, until fully melted.

Make the Chocolate Buttercream:

• In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the room temperature butter on medium speed for 3-4 minutes, until light and fluffy. Scrape down the bowl.
  1 cup unsalted butter
• Add the powdered sugar, one cup at a time, mixing on low until mostly combined, then increasing to medium until smooth.
  3 cups powdered sugar
• Pour in half of the prepared ganache (save the rest for the top of the cake), along with the vanilla and salt. Beat until creamy and fully incorporated, about 1-2 minutes.
  Half of the prepared ganache, 1 teaspoon vanilla extract, ¼ teaspoon salt
• If the buttercream is too thick, add a splash of milk or cream. If it’s too thin, add a little more powdered sugar.

Assembly:

• Once the cakes are fully chilled, carefully trim the edges if needed and slice each sheet cake into 3 even strips, giving you 6 thin layers total.
• Place a dollop of buttercream on a cake board or plate to secure the first layer. Add one cake strip and spread about ½ cup of buttercream evenly across the top using an offset spatula.
• Sprinkle on a generous layer of chopped Rice Krispy bark and gently press it into the frosting.
• Add the next cake layer and spread with raspberry jam or compote. Repeat this layering process, alternating buttercream + bark and jam, until all layers are stacked.
• Once your cake is stacked and filled, use a serrated knife to carefully trim the sides to create an even rectangle. This helps clean up the edges and gives you that super polished bakery-style finish.
• Once stacked, pour the remaining ganache over the top and gently spread it to the edges and down the sides with an offset spatula. You can go for a rustic swoopy finish or smooth it out-your call.
• Top with rainbow sprinkles and extra Rice Krispy bark for crunch and color.
• Chill for 20-30 minutes to set, then slice and serve!