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Six Layer Chocolate Cake Recipe – Moist chocolate layer cake with a homemade rice krispy bark and raspberry jam! covered in the best fudgy frosting!

Moist chocolate layer cake with a homemade rice krispy bark and raspberry jam! Covered in the best fudgy frosting.

A six layer chocolate cake with chocolate buttercream, gooey ganache, crispy chocolate-caramel Rice Krispy bark, and tart raspberry jam. It’s my birthday, which means I made the cake I actually wanted to eat. My only rules? It had to be chocolate. It had to be messy. And it absolutely had to have raspberry. This cake delivers all of it—with rich chocolate sheet cake layers, fluffy chocolate buttercream, crunchy Rice Krispy bark that tastes like a candy bar, and just the right amount of bright jam to balance everything out. It’s chaotic in the best way. Honestly, it might be my favorite cake I’ve ever made.

Why You’ll Love This Cake

It’s stacked with thin layers of moist chocolate cake, baked on sheet pans for even layers and easy slicing.
The chocolate buttercream is whipped with ganache for an ultra-fudgy finish.
That Rice Krispy bark adds the perfect caramel crunch to every bite.
A little raspberry jam cuts the richness and makes each layer pop.
It’s over-the-top in the best way, perfect for birthdays or any special occasion.

Ingredients – Six Layer Chocolate Cake

eggs, room temperature – helps the batter mix evenly and gives the cake structure
buttermilk, room temperature – adds moisture and a slight tang that balances the chocolate
hot water or hot chocolate – hot liquid helps bloom the cocoa powder for richer flavor
vegetable oil – keeps the cake soft and tender even after chilling
all-purpose flour, spooned and leveled – standard for cake baking, make sure to measure it properly
granulated sugar – sweetens and adds structure to the cake
dark cocoa powder – gives this cake its deep chocolate flavor (I use King Arthur)
baking soda – helps the cake rise and creates a fluffy texture
baking powder – gives the cake extra lift and softness
salt – balances the sweetness and enhances the chocolate
pure vanilla extract – rounds out the flavor and deepens the chocolate notes
dark chocolate, melted – the base for your Rice Krispy bark
Rice Krispies cereal – adds the crunch in your caramel-chocolate bark layer
flaky sea salt – sprinkle on top of the bark for sweet-salty contrast
semi-sweet chocolate chips or chopped chocolate – for the smooth ganache
heavy cream – creates a rich, pourable ganache that sets perfectly
unsalted butter, room temperature – the base of your buttercream, soft for easy whipping
powdered sugar – sweetens and thickens the buttercream
vanilla extract – adds depth to the frosting
raspberry jam or raspberry compote – a fruity layer that cuts the richness and makes the whole cake pop

Step-by-Step – Six Layer Chocolate Cake

Make the Cake Layers

Preheat oven to 325°F. Spray two 18×13″ sheet cake pans with cooking spray, line with parchment paper, and spray again. Set aside.
In a large bowl or stand mixer with the paddle attachment, mix the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed until evenly combined.
In a separate bowl, whisk the eggs, buttermilk, hot water (or hot chocolate), vanilla, and vegetable oil until smooth.
With the mixer on low, slowly pour the wet ingredients into the dry and mix just until combined. Scrape down the sides of the bowl to make sure everything is fully incorporated.
Divide the cake batter evenly between the two prepared pans (about 700g per pan). Spread evenly to the edges.
Bake for 15–17 minutes, until the top is no longer glossy and springs back when lightly touched.
Cool on wire racks for 15 minutes, then transfer to the fridge to chill for at least 30 minutes.

For Rice Krispy Bark

Line a sheet pan with parchment paper.
In a medium bowl, melt the dark chocolate in 30-second bursts in the microwave, stirring between until smooth.
Stir in the Rice Krispies until fully coated. Press the mixture evenly onto the pan and sprinkle with flaky salt.
Chill in the freezer until firm, then cut or break into small bite-size pieces.

Make the Ganache

In a microwave-safe bowl, heat the heavy cream until just simmering.
Add the chopped chocolate or chocolate chips and let sit for 5 minutes, then stir until smooth. If needed, microwave in 15-second bursts to finish melting.

Make the Chocolate Buttercream

In the bowl of your stand mixer with the paddle attachment, beat the room temperature butter on medium speed until light and fluffy, about 3–4 minutes.
Add the powdered sugar, one cup at a time, mixing on low speed, then increasing to medium until smooth.
Add half of the ganache, along with vanilla and salt. Beat until creamy and fully incorporated.
Adjust consistency with a splash of milk or more powdered sugar if needed.

Assembly – Six Layer Chocolate Cake

Once cakes are chilled, trim the edges and slice each pan into three even strips—giving you six thin layers of cake.
Place a dollop of buttercream on your serving plate to anchor the cake. Add the first layer.
Spread buttercream over the cake using an offset spatula, then sprinkle on the chopped Rice Krispy bark and press gently.
Add the next layer and spread with raspberry jam.
Continue alternating buttercream + bark and raspberry jam until all layers are stacked.
Once assembled, trim the sides with a serrated knife so the edges are even. This helps create that clean, tall cut section.
Pour the remaining ganache over the top and smooth it over the sides of the cake.
Decorate with rainbow sprinkles and extra Rice Krispy bark for crunch.
Chill for 30 minutes to set, then slice and serve.

Tips and Tricks

Read the recipe all the way through before you start. I know it’s tempting to just dive in, but this cake has a few components, and reading ahead will help you plan and feel less overwhelmed.
Weigh your cake batter to divide it evenly. I do about 700g per pan. It makes a big difference in getting perfectly even layers.
Use room temperature ingredients. Cold eggs and buttermilk won’t mix as smoothly and can mess with your cake texture.
Don’t overbake the cakes. They’re thin, so they bake quickly—keep an eye on them at the 15-minute mark. The top should look matte, not shiny.
Chill the cake layers before slicing and stacking. This helps them firm up and makes it way easier to build your cake without sliding or breaking.
Use an offset spatula. It gives you way more control when spreading buttercream and ganache, especially with thin layers like these.
Trim the edges after stacking. Even if you sliced perfectly, stacking can shift things. A quick trim with a serrated knife gives you clean edges and tall, even sides.
Use a cold knife for clean slices. Pop your knife in the fridge or run it under cold water, then wipe between cuts.
The Rice Krispy bark can be made ahead. If you want to prep in stages, this is a great part to do the day before.
This is a great make-ahead cake. You can bake the cakes a day in advance, make the fillings, and assemble the next day. It actually tastes better on day two when everything has settled.
Store the fully assembled cake in the fridge, but let it sit out for about 20–30 minutes before serving. The ganache and buttercream will soften just enough to get that perfect bite.

Recommended Tools – Six Layer Chocolate Cake

Two 18×13” sheet pans
Offset spatula
Electric mixer (hand or stand mixer)
Plastic wrap
Serrated knife
Wire racks
Measuring cups

FAQs

Can I make this cake ahead of time?
Yes! You can bake and chill the cake layers 1–2 days ahead. Store them wrapped in plastic wrap in the fridge. The Rice Krispy bark and ganache can also be made the day before.
Do I have to use raspberry jam?
Nope! You can swap it for strawberry, cherry, or even skip it if you’re team chocolate-all-the-way. But the jam adds brightness that balances the layers of rich chocolate cake.
What’s the best way to store leftovers?
Store the cake in an airtight container in the fridge for up to 5 days. Let it sit at room temp for about 30 minutes before serving for the best texture.
Can I freeze it?
Yes! Slice and wrap individual pieces in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.

Storing and Freezing Instructions

Store in the fridge for up to 5 days, wrapped or in an airtight container.
To freeze, wrap slices tightly in plastic wrap and foil. Freeze for up to 2 months.
Bring to room temperature before serving for the fudgiest texture.

This six layer chocolate cake is the ultimate sweet treat—perfect for birthdays, celebrations, or any time you want a cake that’s a little extra. If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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