Decadent, tall, and perfect for sharing, this Stacked Chocolate Cake turns simple cupcakes into an impressive layered dessert in minutes. It’s cozy, kid-friendly, and makes a great centerpiece for parties or weeknight treats. If you want an even richer option, try a Guinness chocolate cake variation for deeper chocolate notes.
Why You’ll Love This Stacked Chocolate Cake
- Big chocolate flavor without complicated baking.
- Quick assembly when you use ready-made cupcakes and frosting.
- Fun, family-friendly dessert kids can help decorate.
- Great for leftovers and easy to store.
- Highly customizable with toppings and ganache.
Ingredients Needed
- Cake
- Chocolate cupcakes (about 12, store-bought or homemade)
- Frosting
- 2–3 cups buttercream frosting
- Extras
- 1/2 cup chocolate ganache (optional)
- Sprinkles (optional)
- Chocolate shavings (optional)
Step-by-Step Instructions
- Bake chocolate cupcakes according to package instructions and let them cool completely.
- Cut the tops off the cooled cupcakes to make them flat and even.
- Place one cupcake as the base and stack more cupcakes, spreading a layer of buttercream frosting between each layer.
- Continue stacking until you reach the desired height, pressing gently to secure layers.
- Once stacked, cover the entire cake with more buttercream frosting to seal and smooth the sides.
- Optional: Drizzle chocolate ganache over the top and add sprinkles or chocolate shavings for decoration, then slice and serve.
Serving Suggestions Stacked Chocolate Cake
- Serve with a scoop of vanilla ice cream for contrast.
- Pair with fresh berries to cut through the richness.
- Add a dollop of whipped cream and a dusting of cocoa.
- For a dessert platter, serve alongside white chocolate raspberry cheesecake balls for variety.
Tips for Success Stacked Chocolate Cake
- Trim cupcake tops carefully to create stable, even layers.
- Chill the assembled cake briefly to firm the frosting before decorating.
- Use a piping bag for neater frosting between layers.
- If using ganache, let it cool slightly so it drizzles but doesn’t run off completely.
- Store covered in the refrigerator if not serving within a day to keep frosting fresh.
Variations
Here are a few easy ways to change it up:
- Use flavored frosting like mocha or salted caramel for a twist.
- Make it dairy-free by using vegan buttercream and nondairy ganache.
- Add a layer of fruit jam between layers for a fruity contrast.
Stacked Chocolate Cake
Decadent, tall, and perfect for sharing, this Stacked Chocolate Cake turns simple cupcakes into an impressive layered dessert. Cozy and kid-friendly, it's ideal for parties or weeknight treats.
Ingredients
Cake
- 12 pieces Chocolate cupcakes Store-bought or homemade
Frosting
- 2–3 cups Buttercream frosting
Extras
- 1/2 cup Chocolate ganache Optional
- Sprinkles Optional
- Chocolate shavings Optional
Instructions
Preparation
- Bake chocolate cupcakes according to package instructions and let them cool completely.
- Cut the tops off the cooled cupcakes to make them flat and even.
Assembly
- Place one cupcake as the base and stack more cupcakes, spreading a layer of buttercream frosting between each layer.
- Continue stacking until you reach the desired height, pressing gently to secure layers.
- Once stacked, cover the entire cake with more buttercream frosting to seal and smooth the sides.
Decoration
- Optional: Drizzle chocolate ganache over the top and add sprinkles or chocolate shavings for decoration, then slice and serve.
Notes
Trim cupcake tops carefully to create stable, even layers. Chill the assembled cake briefly to firm the frosting before decorating. Use a piping bag for neater frosting between layers. If using ganache, let it cool slightly so it drizzles but doesn’t run off completely. Store covered in the refrigerator if not serving within a day to keep frosting fresh.