This cake is going to make it so that you don’t fit into your Itsy Bitsy Teeny Weeny Yellow Polka Dot Bikini!

I’ve made this cake several times and it’s delicious! You can make it a single layer cake too, if you want, just by cutting the recipe in half.

A lot of people get scared of layered cakes because there is an extra step that can be difficult, but this isn’t hard at all! And, even if it doesn’t look like a bakery cake, it will still taste amazing! 


Itsy Bitsy Teeny Weeny Layered Chocolate Cake


For the cake:

1/2 cup milk or soymilk

1/2 teaspoon apple cider vinegar

3 tablespoons canola or vegetable oil

5 tablespoons granulated sugar

1 teaspoon pure vanilla extract

1/2 cup all-purpose flour

6 tablespoons cocoa powder (preferably Dutch process)

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

For the frosting:

1/3 cup butter

2/3 cup cocoa

2 – 2/3 cups powdered sugar

1/3 cup milk

1 Teaspoon vanilla


For the cake:

Preheat the oven to 350 degrees.

Grease and line a 4-inch cake pan with parchment paper.

In a measuring cup or small bowl, whisk together the milk and vinegar and set aside for a couple of minutes.

Add the oil, sugar, and vanilla extract and whisk together until foamy.

Add the flour, cocoa powder, baking soda, baking powder, and salt and whisk until just combined. Careful not to over mix or the cake will become dense.

Pour the batter into the cake pans so that both have an even amount of batter. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean. You may need to add a couple of minutes to the baking time if you use cake strips.

Cool on a wire rack for 15 minutes.

Turn the cake out of the pan and cool completely before frosting.

For the frosting:

Melt the butter in a small sauce pan over low heat(or the microwave). Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the cocoa mixture into a medium size bowl. Let it cool slightly.

Add the milk and vanilla alternately with the powdered sugar to the bowl and beat or whisk until you have the spreading consistency you desire.

Put it all together:

Spread a portion of frosting on the top of one of the cakes, allowing a tiny edge for it to spread out when you put the other cake on top. Place the second cake on top of the frosting and press it down gently. Use the rest of the frosting to frost the rest of your cake!

Mine has a chocolate drizzle on it because my mom was making peanut butter balls and had some left over chocolate 🙂 It added a very nice taste and look to it!





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