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French Silk Layer Cake

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  • Prep 1 hr 15 min
  • Total 4 hr 0 min
  • Servings 12
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We just can’t get enough French silk pie, which is why we couldn’t help ourselves—we had to create it anew, in cake form. Expect all the smooth texture, creaminess and rich chocolate taste of the original pie, but in a whole new format. This fudgy triple-layer cake is filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, so it’s indulgent, impressive and sure to be the star of your next holiday or special occasion!
Updated Oct 25, 2019
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  • 6 egg whites
  • 1 1/2 cups sugar
  • 1 1/2 cups butter, softened and cut into 1-inch pieces
  • 2 teaspoons vanilla
  • 2 oz bittersweet baking chocolate (from 4-oz bar), chopped


  • 1 tablespoon shaved bittersweet baking chocolate (about 1/4 oz)


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • 3
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4
    In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
  • 5
    Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
  • 6
    In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
  • 7
    Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
  • 8
    Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    We tested the frosting recipe with an electric stand mixer. An electric hand mixer may also be used, but for the frosting, start on low and gradually increase speed, ensuring the mixer’s motor can handle it. The beating time may take a little longer.
  • tip 2
    If your frosting won’t come together or is too runny, place the bowl in the refrigerator, and leave it for 15 to 20 minutes or until slightly firm. Then, place bowl back on the mixer and continue to beat on high speed until frosting comes together into a smooth, thick and spreadable consistency.
  • tip 3
    To make chocolate curls, microwave a bittersweet baking chocolate bar 5 to 10 seconds or until it feels slightly warm. Pull a vegetable peeler across edge of bar using long strokes.
  • tip 4
    It’s important to use softened or room temperature butter. To soften butter, cut in small pieces, and leave out on your countertop for approximately 30 minutes. A faster method is to microwave butter in 5-second increments at Medium (50%), turning the butter frequently so it is softened but not melted.


Nutrition Facts are not available for this recipe
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