Go Back
+ servings
Southern Little layers chocolate cake sliced
Print Pin
5 from 7 votes

Lydia's 10-Layer Chocolate Cake

10 little layers of moist and tender yellow cake, filled and frosted with the best boiled chocolate frosting.
Course Dessert
Cuisine American
Keyword 10 layer cake, boiled chocolate frosting, yellow layer cake
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 20 servings
Calories 401kcal
Author Lise Ode


For the cake

  • 2 boxes yellow cake mix (I used Duncan Hines Butter Golden - 15.25 oz each box)
  • 1 1/2 cups water
  • 6 large eggs, room temperature
  • 14 tablespoons unsalted butter, softened (or 1 stick, plus 6 tablespoons)

For the boiled chocolate frosting

  • 4 cups granulated sugar
  • 2 squares unsweetened chocolate bar (or 2 ounces)
  • 4 tablespoons unsweetened cocoa powder
  • 2 small cans evaporated milk (10 ounces total)
  • 1 cup unsalted butter (or 2 sticks of butter)
  • 2 teaspoons vanilla extract
  • 2 sprinkles cinnamon


For the cake

  • Preheat oven to 350°F. Spray ten 8-inch round cake pans with non-stick cooking spray. (I used the aluminum, disposable pans which I wash and resuse.) Set aside.
  • In a large bowl, place cake mixes, water, eggs and 14 tablespoons softened butter. With an electric mixer, beat on low until combined. Then turn mixer up to medium high and beat for 2 minutes. Divide batter equally among the ten prepared pans. Bake for 10-15 minutes or until light golden brown. Let cool.

For the boiled chocolate frosting

  • In a heavy saucepan, place sugar and cocoa, milk and 2 sticks butter. Turn heat to medium. While stirring constantly, bring to a boil approximately 3 minutes - or test by dropping into cold water. Add vanilla extract and cinnamon. Stir until combined. Remove from heat.
  • Fill and frost cake as soon as layers are cool enough to handle. Place in refrigerator to set for about an hour. (You might have a little icing creating a puddle at the base of the cake. If this happens, let it chill, then carefully remove the extra icing around the edges with a small spatula or butter knife.) Serve at room temperature. Store covered, on counter for up to 3 days.


Calories: 401kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 258mg | Potassium: 88mg | Fiber: 1g | Sugar: 42g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg