Ingredients:

  • 375g All-purpose flour
  • 2 tsp Baking powder
  • 0.5 tsp Salt
  • 225g Unsalted butter, softened
  • 400g Granulated sugar
  • 5 Large eggs
  • 240ml Whole milk
  • 2 tsp Pure vanilla extract
  • 400g Granulated sugar (for frosting)
  • 100g Unsweetened Dutch-process cocoa powder
  • 354ml Evaporated milk
  • 115g Unsalted butter, cubed
  • 1 tsp Pure vanilla extract (for frosting)
  • 0.1 tsp Salt (pinch)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper circles.
  2. In a large bowl, cream the 225g butter and 400g sugar until light and airy. Add eggs one at a time, followed by 2 tsp vanilla.
  3. Sift together flour, baking powder, and salt. Add to the creamed mixture, alternating with whole milk, starting and ending with the flour.
  4. Divide batter evenly into 8 thin layers (approximately 1/2 cup to 2/3 cup per pan). Bake for 8–10 minutes per layer until the edges are lightly golden. Remove and cool completely.
  5. Prepare the frosting by combining 400g sugar, cocoa powder, and evaporated milk in a large saucepan over medium heat.
  6. Bring the frosting to a boil, stirring constantly for about 10–12 minutes until thickened. Remove from heat and stir in 115g cubed butter and vanilla until smooth.
  7. Stack the cooled cake layers, spreading a thin layer of warm fudge frosting between each layer and over the top and sides of the finished stack.