1. Hello! This looks great! I only have 2 8 in cake pans could I just fill the pans and use a wire cutter to even separate the cakes into really thin layers? I don’t bake as often as I used too so I don’t want to buy more baking pans. Thanks!

    1. Author

      Hi Brooke,
      Yes, you can surely torte the cake into several layers.

  2. Hi! Lovely work! Looks very yummy! In the frosting recipe you call for 6 spoons of “half-and-half”? What´s half and half? Cheers

    1. Author

      Hi Diana,
      Half and half is equal parts whole milk and cream that’s sold here in cartons by the half pint, pint or quart. Most people add it to coffee. I think in the UK it might be known as half cream.

  3. I noticed that you said that you divided your cake batter into 10 even layers. Does that mean that you used 10 cake pans? I only have three 8-inch cake pans. If I decide to go with 10 layers, do you recommend I purchase more cake pans? I am worried that if I don’t have enough pans, I will have to let the wet cake batter sit in the bowl while I wait for the ones in the oven to bake/cool. I usually end up with dense cakes when I let cake batter sit in the bowl for too long. Please advise! I want my cake to look as pretty as yours!

    1. Author

      Hi, you have the right number of pans. Three layers are just right. I wouldn’t recommend you go through the expense of buying more cake pans just to make one multi-layer cake. I made the multi-layers just for fun. If you want to make more than three layers, I would say 5 layers is the max, so you would have to get only 2 more pans. You would just divide the batter among the 3 pans (or 5 if you decide to do 5), and let the batter sit in the pans all ready to go while the others are baking.

  4. Looks great ! About how much batter did you use for each layer?

    1. Author

      Hi, using a food scale I weighed the batter and divided it by the number of pans I used. I have the weight of my empty mixing bowl, so when it’s filled with batter, I subtract the weight of the bowl to get the actual batter weight and divide that number by the number of layers I plan to make. In this case, I can’t remember exactly the weight of each layer, it might have been a couple of hundred grams to make ten layers. Next time, I’ll be sure not to discard my calculations.

  5. Hello! Is this 3 layer cake recipe same as the 10 layer cake recipe? Meaning we just have to divide the batter thinly?

    1. Author

      Hi! Yes, that’s correct. It’s the same recipe. The recipe is really meant for 3 layers but I was just being adventurous when I divided the batter to make 10 thin layers. If I were to make the recipe again with multi layers, I would just do a maximum of 5. It’s easier with fewer layers, not to mention quicker.

  6. Looks great – so how did you adjust the baking times for 10 layers? I’m guessing only about 10-12 mins each at same temperature?

    1. Author

      Hi Abby, you are correct. I started watching it after 10 minutes. Depending on your oven you might need an additional 2-5 minutes.

  7. omggggg! this cake would satisfy a “chocoholic” like me completely!!!!

    happy new year hun 😀

    1. Author

      Happy New Year to you too! All the best to you and your family.

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