A towering 12-layer cake makes a memorable centerpiece for Thanksgiving and other family gatherings. This version pairs thin, tender cake layers with a simple buttery frosting. Recipes vary from family to family, so treat this as a starting point for recreating a beloved tradition.
Makes: 1 tall cake, about 12–16 servings
Prep time: 1 hour
Bake time: 30–40 minutes, in batches
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Ingredients
Cake layers
- 5 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups buttermilk, at room temperature
Buttercream frosting
- 1 cup unsalted butter, softened
- 6 cups powdered sugar
- ⅓ cup milk, plus more as needed
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare the pans. Heat the oven to 350°F (175°C). Grease and line several 8-inch round cake pans with parchment. If you have only a few pans, bake the layers in batches.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Make the batter. Beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then add the vanilla. Mix in the flour mixture in three additions, alternating with the buttermilk. Stop as soon as the batter is combined.
- Bake thin layers. Divide the batter evenly among 12 prepared pans, spreading each portion into a thin layer. Bake for 8–11 minutes, until the tops spring back lightly and the edges are just beginning to turn golden. Cool the layers briefly in their pans, then turn them out onto racks.
- Make the frosting. Beat the butter until creamy. Gradually add the powdered sugar, then mix in the milk, vanilla, and salt. Add a little more milk if needed to make the frosting spreadable.
- Stack the cake. Place one cooled layer on a serving plate and spread a thin layer of frosting on top. Repeat with the remaining layers, then frost the top and sides.
- Chill and serve. Refrigerate the cake for at least 1 hour to help it set. Let it sit at room temperature for about 20 minutes before slicing.
