How To Level A Cake With A Leveler? - Coffee House and Pastries

Place the cake on a flat surface in your work space.

Do you level a cake when it’s hot or cold?

Leveling works best on a completely cool cake; a warm and fragile cake will shed a mountain of crumbs as it’s sliced. It also depends on having the right tool for the job—not a senseless, unitasking cake cutter, but a nine- or 10-inch serrated knife.

Is a cake leveler necessary?

While it may seem like an unnecessary step, it’s important to have level cake layers to ensure the stability of your cake. A domed cake that is stacked with another domed cake can eventually put too much pressure on the center of the cake, causing it to crack right down the middle.

How long should a cake cool before leveling?

Any tips for taking them out of the pan?

When you take the cake layers out of the oven, let them cool on a wire rack for about 10 minutes.
The cake has probably already pulled away from the edges, but just in case it hasn’t, loosen the edges with a butter knife or a thin spatula.

What kind of knife should I use to level a cake?

For cake leveling the best tool to reach for is your standard serrated bread knife. Before you even consider slicing your cake, make sure it is completely room temperature throughout.

How much frosting do you put between cake layers?

In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer. Put 1 1/2 cups on top of the cake.

How do I stop my cake from doming UK?

To stop your cake from doming, line the outsides of your cake tin with a double layer of foil. Simply take long strips of foil, fold them to the height of your cake pan and wrap around the outside. The extra foil slows down the heating of the pan, so the cake batter at the edges won’t cook as quickly.

Why does my cake crack on top?

In an oven that’s too hot, the outside of the cake cooks at a much faster rate than the inside. A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. You might experience the same problem if the cake recipe has too much leavener or if you’ve used a pan that’s too small.

How many layers should a cake have?

What is this? You will need at least two layers for your cake. I think three layers is the perfect proportion but you can stack as many as you like.

How do you level a cake without a serrated knife?

Dental floss is the secret to achieving a clean, even cut when leveling a cake. This method is particularly useful when splitting one cake layer into two even halves (also called torting). You’ll want to use unscented dental floss for this task (unless you want a cool mint flavor to linger between your cake layers).

How long should pound cake cool before cutting?

After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. This allows the cake to become firm enough to remove from the pan without breaking apart.

How to level and layer cakes?

– Chocolate Filling – Strawberry Cream Filling – Raspberry Filling – Apricot Filling – Cream Cheese Filling

How to slice a cake like a pro?

– When cutting the cake into 12 even slices, begin by cutting the cake into quarters. – Cut each quarter into thirds. – Yield 16 slices by first cutting the cake into quarters. – Cut each quarter in half. – Cut each half into a half.

How to Level a Layer Cake (No Toothpicks Required)

Before constructing a layer cake, I always level each cake layer individually on a cutting board.The reason for this is because most cakes will somewhat dome when baked, and stacking the layers would further exacerbate the effect, resulting in a cake that looks like the messy pile of mattresses from the Disney film ″The Princess and the Pea.″ Even if you have a terrific recipe and excellent pans that will make cakes that are generally flat, I still advocate cutting the tops of the cakes.What I’m doing here is more than just removing the top crust, which is quite thick and dry; I’m placing the soft center of the cake in direct touch with the filling, allowing the cake to absorb as much moisture and scent as possible from the filling.

However, in addition to improving the flavor and shelf life of the cake, this method will also result in a large amount of delicious scraps that are great for tasting and fine-tuning the flavor of the filling or frosting before assembling the cake.
Or, at least, that’s what I tell myself when I eat bite after mouthful of something delicious.
Leveling works best when the cake is entirely cool; a warm and delicate cake will crumble into a mound of crumbs when it is sliced and sliced again.
Also important is having the correct equipment for the job—not a pointless, one-trick cake cutter, but a serrated knife of nine or ten inches in length.

I’ve become a fan of the Tojiro Bread Slicer, which is long enough to glide smoothly across an eight-inch cake, thanks to Daniel’s tip (his evaluation of the finest serrated knives can be found right here).The somewhat longer version from Dexter-Russell might be preferable if you want nine-inch cakes rather than the shorter variant.If all else fails, simply go for your favorite bread knife; chances are it’s long and sharp enough to handle a straightforward cake.

To quickly and easily level a cake, set the blade just above the point at which the cake’s dome begins to rise.Cut approximately one inch into the cake with a moderate horizontal sawing motion, then flip the cake 45 degrees and repeat the process.Continue to flip the cake and make tiny incisions until there is a loose flap around the whole cake, then remove it.

From there, it was just a matter of cutting through the center.
There’s no need to mess about toothpick placement.
Leave the cake top in place to avoid moisture loss until it’s time to assemble the cake, or remove it and cover the cake with a piece of plastic until it’s time to assemble the cake.
After you’ve completed this simple task, your favorite layer cake will be well on its way to looking and tasting its very finest.

How to Level & Torte a Cake Without a Leveler

When it comes to properly leveling and torting a cake without the use of a leveler in order to make it simpler to stack and fill, this article is for you!

What is Leveling and Torting a Cake? Why Do You Do It?

When a cake is cooked, it is common for a dome to form on top of it.This procedure refers to taking away that dome in order to create a flat surface on top of the cake’s surface.It is customary to tort the cake horizontally into layers in order to add a filling and stack the layers uniformly once it has been torted.

While it may appear to be an extra step, it is critical to have level cake layers in order to ensure the solidity of your cake while serving.
It is possible for a domed cake that is placed on top of another domed cake to eventually exert too much pressure on the core of the cake, causing it to split along the centre.

Tools You’ll Need:

Turntable for Baking Cupcakes Ruler with a long serrated blade, if desired Cake lifter is an optional accessory.

How to Level and Torte a Cake Without a Leveler

There are several techniques for leveling and torting a cake.When I first started baking, I used a leveler to ensure that my cakes were level.But, in the end, I discovered that they are often fragile and do not provide a very smooth and even layer.

Rather of using a leveler, I’ll demonstrate how to level and torte a cake today.
Leveling your cake and torting it are the first two steps you’ll want to take.
Leveling the cake before torting it assists you to be more precise when estimating the location of the centre of the cake while torting it.
I’m demonstrating the stages using torting rather than leveling because it’s a bit more straightforward to demonstrate.

Put the cake on a turntable and get your large serrated knife ready before you begin cutting the cake.Place the blade of the knife where you wish to make the cut on the surface of the object.In this example, it is the center of the cake, which allows it to be divided into two layers.

With the blade of the knife, make a small mark on the paper.To make sure it’s in the middle, I generally simply eyeball it, but you could also use a ruler if you wanted to.Maintaining your knife in position, carefully turn the turntable so that your knife produces a shallow incision all the way around, designating the location where you will cut.

Slowly move the knife about, keeping an eye on where it is at all times.
Use a ruler once more if you wish, and work your way around the cake by measuring and making lines as you go.
To divide the cake, hold your knife in place and saw slowly and carefully around the exterior of the cake, starting at one end and working your way in.
Maintain control of the knife’s position by moving gently and checking to see that it aligns with the marks on its handle and blade.
Alternatively, you might continue spinning the cake on the turntable while slowly sliding the knife inward as you cut inward towards the center of the cake, as seen in the picture.

I’ve only recently discovered that I enjoy the sawing action.
Once the incision has been made, peel away the top layer to reveal the two layers underneath.
I have a cake lifter that I like to use for lifting cakes.

Thin, soft cake layers are made much easier to handle as a result of this.The procedure outlined above may be used for both leveling the top of the cake and torting the layers of the cake as well.When it comes to leveling the cake, though, I’ve found that it’s not always essential to create the marks.The way the cake has baked will determine how you level it, however I like to use the small outer border of the cake as my ″mark″ when leveling a cake.

If you are familiar free-handing it, it is even more straightforward than the approach described above.
You can see in the photographs below that the top edges (my ″marks″) come off with the dome, but that there isn’t much else that comes off.
My goal is to leave as much cake on the top of the cake as I possibly can.
However, if your cake has a more problematic dome that has to be removed, feel free to create the marks as seen above to indicate this.

How to Level and Torte a Cake with a Leveler Alternative

Now, if you are completely new to this and would like to start with a leveler, I would recommend this choice.They are little clips that you can place to the ends of your knife to essentially make it work as a leveling device for your knife.It’s the fact that your knife is doing the cutting that I appreciate about it; you know it’s going to be strong and won’t slip about.

You will need to make certain that you have a long knife, though.
The one I referred to above is a good choice if you’re planning to use it on cakes that are larger than 8 inches in diameter (and show in the photos below).
It’s rather lengthy, but you’ll need it for certain purposes.
While I still prefer the approach that does not require the use of a leveler, this is the greatest solution I’ve discovered if you’d like the convenience of a leveler to get started.

That’s all there is to it!The leveling and torting of your cakes is made simple with this lesson.I hope you found it to be of assistance.

Make sure to read my tutorial on how to stack and fill your cakes as well.This post includes affiliate links for your convenience.It is possible that this content will include affiliate sales links.

Please take the time to read my disclosure policy.

Baking Tips for Layer Cakes

As an Amazon associate, as well as an affiliate with other businesses, I receive money when people make purchases via me. Today, I’m going to share some of my favorite layer cake baking tips with you. When it comes to baking layer cakes, whether you’re new to the process or have been doing it for a while, I believe you’ll discover a tip or two that will make the process go more smoothly. Over the previous few years, I’ve prepared a number of entertaining cakes for the birthdays of my grandkids. During those years, my lovely daughter has developed into a skilled baker of exceptional talent. As a result, I determined that it was time to delegate the cake-baking responsibilities to her. But first, she wanted to know my baking secrets for layer cakes, so I shared them with her. Those are the things that I do naturally and without thinking about them at all. There are several ingredients that aren’t in the recipe. She prepared the questions, and I responded to them while we worked together to assemble the cake layers
she then took the layers home and finished decorating them. She then gave me the questions and answers so that I could compile them into an article for you. Her notes would be easily accessible for future reference, and I would be able to share the information with my Barbara Bakes readers. What information do I require in order to get started? Preparing the pans before baking allows you to sketch a circle onto the parchment paper and then cut the parchment paper so that the circles will fit into the pans. Preparation: Spray the bottom and sides of the pan with nonstick spray before placing the parchment paper in it.
Prepare your ingredients by allowing them to come to room temperature.
I weigh the batter on my digital scale to ensure that the layers are equal.

What is the best way to tell when my cake is done? When the cake begins to pull away from the edges of the pan, it is done, and when you gently press your finger into the center of the cake, it should feel firm yet bounce back into shape.
When baking your cake, stay in the kitchen as much as possible to avoid overcooking your cake. With a little effort, you will be able to smell when your cakes are finished baking.

Do you have any suggestions for getting them out of the pan? As soon as you remove the cake layers from the oven, set them aside on a wire rack to cool for about 10 minutes.
Although it is likely that the cake has already pulled away from the edges, loosen the edges using a butter knife or a thin spatula just in case.
Using two hot pads, hold both sides and both ends of the cake pan and turn them upside down in a fluid motion. Repeat this process with another cooling rack on top of the cake pan. The cake should collapse onto a cooling rack
however, it should not.
If the cake layer does not fall onto the rack, flip the entire thing back over and use your thin spatula to carefully lift the spots where it appears to be stuck
otherwise, repeat the process.
The cake will be served in an upside-down position. Remove the parchment paper from the upside-down cake and place another cooling rack on top of it before carefully flipping it upside-down again.

How far ahead of time should I start making the cakes? Before you decorate your cakes, I recommend that you freeze them. They’re firmer and simpler to deal with than previous versions. You can make these up to two or three weeks ahead of time if you prefer to freeze them, which is a nice added benefit.

If I bake them at night after the kids have gone to bed, should I simply cover them with a towel while they cool and then take care of them the next morning? Keep working until they are completely cold to achieve the best results possible. Cakes cool rather rapidly; it should be completely cool after an hour of baking.

After I’ve finished baking, should I put the cakes in the freezer or refrigerate them? It is allowed to cool entirely on the rack. Put the paper circle you pulled off the cake back on top of it and then flip it over to make sure the cake doesn’t cling to your wire rack while it’s cooling. Then place the cakes on a wire rack and freeze until firm. Once the cakes have frozen solid, remove them from the freezer and wrap them snugly in plastic wrap.

How long do I need to let the layers thaw out before I can start working with them?To be honest, you don’t even need to defrost the layers before you start working with them because the cake will thaw rapidly and the layers will be simpler to deal with while still frozen.Note: If you’re using buttercream to decorate, make sure it’s completely thawed beforehand.

″I worked at a bakery, and the cakes were delivered frozen,″ a reader said in response.
It would be impossible to frost them before they had completely thawed since the frosting would fracture as the cake thawed.
As the cake thaws, it expands, causing the buttercream to break on the top.

I’m aware that you utilize a small item under the cake when you’re frosting it—what is the name of such item? It’s referred to as a cake round. Not every time, unless I’m going to be transporting the cake in a cake box to another place, do I utilize one of them. If you’re not transporting the cake, I recommend placing it on a cake stand with six small strips of parchment tucked under the edges of the bottom layer of the cake stand to catch any frosting that may drip down and keep the stand clean. You can purchase them at a kitchen supply store, and I’ve even seen some in the baking section of Walmart. If you’re not transporting the cake, I recommend placing it on a cake stand with six small strips of parchment tucked under the edges of the bottom layer Once you’ve finished icing, carefully peel away the parchment paper. When removing the papers off the cake, a thin spatula can be used to prevent the icing from pulling away.

In order for the center layer of cream cheese/frosting to not leak out of the edges when the top layer is placed on, I need to know how to arrange it on.Your filling must be thick enough so that it does not spill out of the pie shell.After spreading the frosting almost to the edge of the cake, carefully arrange the layer on top of the cake and pressing very gently to push the filling almost to the edge of the cake is a good idea.

If any of the filling extends over the sides of the cake, use a dry spatula to remove the excess or press the filling back into the center of the cake.

In order to avoid breaking the cake in two, I need to get the top layer on top of it. It is beneficial to freeze it. If you don’t have time to freeze the cake, you can lift it with a spatula if it is too fragile to be frozen. The majority of cakes will stand up perfectly well to being relocated.

What is the best way to frost it so that it is smooth on the outside? To begin, apply a thin layer of icing to the top of the cake to seal in the crumbs. This crumb layer will provide you with a nice, clean surface from which to operate.
Following completion of the crumb layer icing, refrigerate the cake in the refrigerator for 30 minutes or until the frosting feels firm to the touch. (The frosting will have the appearance of having a hard layer on it.) then take it out of the fridge and quickly put it in the freezer.
Start at the very top of the cake and drop a large blob of frosting on top. Gently press the icing in a circle in one direction, smoothing the frosting as you go, starting at the very top of the cake. Don’t move the ice back and forth. Afterwards, spread extra frosting on top and use your fingers to gently press it over the sides of the cake. Work with a clean spatula—every so often, wipe the spatula down with a paper towel to keep it clean. This is a technique that I prefer to do using an offset spatula and a rotating cake stand in order to make it a bit simpler.

What suggestions do you have on how to decorate it such that the ornaments adhere to the icing? What should I do if the frosting begins to dry before I have completed my decorating? You have to do it while the icing is still wet or it will not work. You may generally wipe away a little amount of frosting while you’re decorating to restore the sticky consistency of the icing.

What exactly should I do with the cake once it’s finished baking – should I just leave it out on the counter, or should I attempt to put it back in the refrigerator?It all depends on what you’re filled with.It is necessary to refrigerate fillings that require refrigeration (cream cheese fillings, pudding fillings with eggs in the components), and to keep them refrigerated until about 30 minutes before serving.

For the rest of the time, a cake dome can be used to keep it from getting too hot on the counter.

What should I do with the cake once it’s finished baking? Should I leave it out on the counter, or should I attempt to put it back in the fridge? Depending on the filling you choose. As soon as you have finished making your pie, put it back in the refrigerator until approximately 30 minutes before you want to serve it (cream cheese fillings, pudding fillings with eggs in the components, etc.). For the rest of the time, a cake dome may be used to keep it from becoming too hot out on the counter.

You might also be interested in these layer cake recipes: Chocolate Cake with a Coconut Cream Cheese Filling and three layers of chocolate cake Absolutely Delectable Chocolate Oreo Construction Cake from Barbara Bakes, as well as Chocolate Cheesecake Cake from Barbara Bakes, and Raspberry White Chocolate Layer Cake from Barbara Bakes.Add a pinch of salt to the best white cake recipe.In order for us to receive money from connecting to Amazon.com and related sites, we have joined the Amazon Services LLC Associates Network, which is an affiliate advertising program.

For the most impressive cakes, follow these easy steps that will teach you how to make cake layers even.

Cakes with several levels are stunning. If it’s one of our gorgeous layered recipes, it’ll be even better! Even while it’s great to impress your friends with the finished product, the procedure may be stressful and leave you worrying whether or not your cake will stack straight when it’s finished. Follow these guidelines to ensure that your cake layers are level and equal.

Try a new mixing technique

The first step for making a level cake begins even before the ingredients are placed in the mixer.It is necessary to reverse the order in which the ingredients are mixed together to achieve a level cake.To borrow a technique from Rose Levy Beranbaum’s 1988 book The Cake Bible, the reverse creaming procedure is the first step to achieving tiered perfection.

Using this approach, the dry components (flour and sugar) are mixed first, after which the butter is added, and finally the liquid ingredients are blended (eggs and extracts).
There is legitimate science behind why this approach produces a more level cake, but in the simplest words, it is because it eliminates the creaming of butter and sugar, which results in less air being trapped in the cake batter and less rise and fall while the cake is in the baking oven.
Make this rainbow tiered cake to see how it works.

Give your tin a tap

Even the tiniest modifications might help you achieve a more uniform cake texture.Before you place the cake pans in the oven, give them a good rap on the counter to ensure that the batter is evenly distributed throughout.Simply tapping each pan on the counter will assist to expel any extra air bubbles and level things out.

Pro tip: Use a light hand when applying the product.
Do not smash or smack them in the face!
In the event that you are overly vigorous in your tapping attempts, the batter may splash or slop around, resulting in an unevenly baked cake.

Give your cake a pat

Once the cake is cooked, it is all about patting, which we have just finished doing with it.Remove a hot cake from the oven and immediately set the pan on a flat surface such as a work surface or a counter.After that, cover the cake with a kitchen towel or a tea towel.

A microfiber cloth, which happens to be our favorite cleaning tool, will also work!
Pat the middle of the cake gently with the palm of your hand.
As your cake cools and lowers, light, steady pressure will begin to level the top of your cake dome.

How to level a cake without a leveler

These finicky tools take up more space in your drawer than they are worth, and you may have seen them in specialty baking stores or cookbooks.They are not worth the trouble of purchasing and storing.The best tool for leveling a cake is a standard serrated bread knife, which can be found in any kitchen.

First and foremost, check that your cake is completely room temperature throughout before proceeding.
There will be no cheating!
A level cake should not slump in the middle as it cools, so make sure to level your cake before baking.
When you’re ready to level the cake, start at the edge of the dome rather than the side of the cake with your serrated knife.

Because you are wasting as little cake as possible during the leveling process, your cake will be taller and more impressive as a result of this method.Your blade should be completely parallel with the countertop.Then cut a two-inch slice into the top of the cake dome.

Removing the blade and rotating the cake by a quarter turn until you have cut all the way around the cake is the final step.Following a preliminary slice around the edge of the dome, you can use your bread knife to cut all the way through the dome.Also, don’t throw away those scraps!

You can use them to make cake pops (though we won’t hold it against you if you just snack on the leftovers).
After you’ve removed the dome from your cake, you can begin frosting it!
That this technique not only levels the cake but also exposes a small portion of its sponge to allow some of the filling and frosting to really set in is what we appreciate the most about this technique.
Yum!
Oh—and be sure you’re using the right buttercream!

With these tips, you’re ready to stack your cakes layers high!
Get started with these layered lovelies.
Taste of Home

Sandy’s Chocolate Cake

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Majestic Pecan Cake

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Malted Chocolate & Stout Layer Cake

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Best Red Velvet Cake

When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina

Chocolate Spice Cake with Caramel Icing

I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.

Chocolate Hazelnut Torte

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Black Walnut Layer Cake

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This is a keeper of a recipe!
—Patricia Kreitz from Richland, Pennsylvania.

Butter Pecan Layer Cake

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Cherry Nut Cake

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Favorite Coconut Cake

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Strawberry Mascarpone Cake

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Marvelous Marble Cake

The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:

Chocolate Bavarian Torte

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Pink Lemonade Stand Cake

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Carrot Cake with Pecan Frosting

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Chocolate Cake with Chocolate Frosting

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Lemon Ricotta Cake

This lemon ricotta cake recipe is a treasured family heirloom that has been passed down from my grandmother and mother for several generations. The luscious four-layer cake, which is garnished with shaved lemon zest, is the ideal treat for when you want to dazzle your guests. • Nanette Slaughter lives in Sammamish, Washington.

Rich Chocolate Peanut Butter Cake

The combination of mocha and peanut butter will satisfy the sweet taste of every guest at your dinner party. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.

Coconut Italian Cream Cake

Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.

Frosted Chocolate Cake

This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.

Pineapple Carrot Cake

This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say

Cranberry Layer Cake

This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. Sandy Burkett of Galena, Ohio, contributed to this article.

Mama’s Spice Cake

This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.

Come-Home-to-Mama Chocolate Cake

You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Cooking Demonstration Kitchen

Lemon Layer Cake

An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.

Hummingbird Cake

My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey

Spiced Devil’s Food Cake

This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your ″chocolate sweet tooth″ gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon

Pumpkin Pie Cake

The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire

Three-Layer Chocolate Ganache Cake

This decadent triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.

Southern Lane Cake

This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.

Blue-Ribbon Red Velvet Cake

The interior of this two-layer beauty is a vibrant shade of crimson.It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.Feel free to experiment with different colors of food coloring to fit the occasion.

At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.
This cake, I believe, will be a hit at your home as well as mine!
Anchorage, Alaska resident Cindi DeClue writes:

Contest-Winning Chocolate Potato Cake

This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a serious sweet taste, you may easily quadruple the icing recipe. —Catherine Hahn from Winamac, Indiana

Maple Walnut Cake

With this maple-flavored cake and candied walnuts, I’m paying tribute to my grandfather, who used to produce maple syrup. — The author, Lori Fee, of Middlesex County, New York

Cherry Cola Cake

When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina

Pumpkin Cake with Whipped Cinnamon Frosting

This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass

Butterscotch Cake

Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.

Cookies-and-Cream Cake

If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. To create a fun appearance, chocolate sandwich cookies are combined in with the mixture and pushed into the sweet and creamy frosting before baking. • Pat Habiger, from Spearville, Kansas

Coconut Chiffon Cake

The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.

Brooklyn Blackout Cake

This cake will be a hit with chocolate lovers everywhere.When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe.Make careful to allow enough time for the pudding and cake to cool before serving, otherwise the ultimate product will be unsatisfactory.

Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:

Why does my cake have a dome?

Is your cake topped with a dome, a hump, or a bump? Learn why it has a dome and how you may avoid it in order to have a lovely flat cake every time you bake it. If you’re looking for advice on how to fix a domed cake that you’ve already cooked, we have some suggestions for you as well!

A cake may have a dome for two reasons:

1.The cake pan is heating up significantly more quickly than the remainder of the cake.2.

This causes the edges of the cake to set before the cake has fully risen, and while the rest of the cake cooks, the center of the cake rises and forms a dome.
Double-layer aluminum foil should be used to line the outsides of your cake tin to prevent your cake from doming.
Long strips of aluminum foil are simply folded to the height of your cake pan and then wrapped around the outside of your cake pan.
This is because the additional foil slows down the temperature of the baking pan, resulting in the cake batter around the borders not cooking as rapidly.

2.The cake tin is too small for the cake.Because of this, your cake will dome over and shatter.

Use a cake pan that is the same size as the one specified in the recipe, or go with a bigger pan.

How do I fix my cake with a dome?

If your cake has a dome on top, it is still perfectly safe to eat and you may enjoy it in its current state.In order to have a flat cake, wait until the cake has completely cooled before slicing off the dome with a long serrated knife.Icing should be used to decorate the cake.

For a layer cake, you may alternately flip the top layer of cake so that the flat bottom is facing up and repeat the process.
This will only work if the dome isn’t too high above the ground.
Decorate your cake with frosting to ensure that it is attractive and even in appearance.
Try one of the cake recipes listed below now that you’ve learned how to make a flat cake correctly.

Why Cakes Crack (& How to Prevent It)

A cake that we’d been coveting ever since Yossy Arefi blogged about it was created today in the test kitchen: All-Natural Red Velvet Cake, which we produced today.When it came out of the oven, the color was perfect (due to the freshly made beet purée that was mixed into the batter), but the top was broken and crumbled.Cracked to the core.

The Great British Bake Off’s Mary Berry claims that cakes crack when the oven temperature is too high (or, in a similar vein, if the pan is placed on the improper rack).
Refer to Alice Medrich’s principles for baking for a reminder on how to place your oven racks for maximum baking results.
When you bake a cake in an overheated oven, the exterior of the cake cooks considerably more quickly than the interior.
A crust appears early in the baking process, but as the center of the cake continues to cook and rise, a crack crust forms on the surface.

If your cake recipe has an excessive amount of leavener or if you use a pan that is too tiny, you may have the same issue.With our red velvet cake, we deviated from the original recipe in the following ways: Instead of baking the cake in two 8-inch pans, we placed the entire mixture into a 10-inch springform pan and baked it in that.This resulted in the cake batter being pushed deeper into the pan, increasing the likelihood that the crust would develop before the cake’s interior was even close to being done.

So what can you do the prevent this problem?

Check to verify that your oven is set to the proper temperature. Obtain a thermometer and ensure that it is accurate.
Make use of a pan that is the suitable size.
Some bakers advocate placing a second pan, filled just with water, in the oven with your cake to ensure uniform cooking (let’s assume you’re changing the recipe to a different size pan, you daredevil). This will ensure that your cake cooks evenly throughout. The water will create steam, which will help the cake cook more evenly.
Make a shallow furrow in the batter with a spoon before placing the loaf in the oven to prevent cracking. (Aren’t quick breads usually cracking?) If you follow these instructions, you’ll end up with a more ordered line along the center of the loaf.
It is best not to open and close the oven door during baking because this might cause the temperature to vary.

But don’t be discouraged if you wind up with a terribly broken cake; it will almost certainly still taste wonderful (as our red velvet did), and you can always turn it into a trifle (I used to work at Food52). I’m quite sure I’m the one who scooped out every last bit of cookie dough from the cookie dough ice cream.

How to Make a Layer Cake for Beginners

Making a layer cake is simple, and this article will show you how to do it in no time. Learn the techniques for leveling the cake, filling the layers, applying a crumb coat, and applying a stunning finishing coat to your cake. A birthday cake, a smash cake, or any other type of celebration would benefit from this guide.

Easy Layer Cake Overview

Intermediate skill level
techniques used include crumb coating and sanding.

This layer cake tutorial is intended for people who are just starting out.While I am someone who is extremely knowledgeable about baking science and right technique, creating baked items that are visually appealing is not my strong suit!As a result, I wanted to produce a step-by-step instruction for making a layer cake that was simple to follow.

I asked my administrative assistant, Kelly Haines, to assist me with this because I don’t have a lot of prior expertise in this area.
Kelly is a pastry chef by training, and she has a great deal of expertise in creating exquisite baked items.

What Kind of Cake to Use for a Layer Cake?

You may use any cake that you like to create your layer cake structure.I like to use at least three layers since I believe the ratio looks best that way.My chiffon cake is my favorite cake to use for a basic layer cake since it is light and airy.

It comes out to be exceptionally moist, delicate, and fluffy when finished baking.
Additionally, a chiffon cake is the ideal canvas for virtually any flavor of filling or icing.
A classic sponge cake, a rich chocolate cake, or even a red velvet cake are all good possibilities for a birthday celebration cake.

What Kind of Frosting to Use for a Layer Cake?

Buttercream frosting is the most popular form of icing for layer cakes, yet it is also the most time-consuming.In this lesson, I’ll show you how to make a traditional buttercream icing.Because the frosting is not absolutely smooth, as you can see in the photo, this is exactly what will happen when you use this particular buttercream.

It becomes crusty quite fast, and it is difficult to get it to be completely smooth.
That is OK, as long as you are aware of the situation.
The ideal buttercreams to use for making a flawlessly silky smooth cake are Swiss meringue buttercream and Italian meringue buttercream, respectively.
When compared to traditional American buttercream, these types do not crust over and will provide you with the most beautiful finish on your cake.

What Can you Use for a Filling in a Layer Cake?

A layer cake can be filled with a variety of different items! It is possible to utilize the icing that you have chosen as the filling if you so choose. Alternatively, jam, curds, whipped cream, fresh fruit, or even pastry cream might be used. The possibilities for cake filling are infinite! And switching up the filling is a great way to make a variety of different-flavored cakes!

How to Make a Layer Cake

The method of making a layer cake is quite straightforward. The most effective approach to comprehend it, though, is to watch a comprehensive explanation. I strongly advise you to watch our YouTube instructional in its full in order to view the complete procedure.

Step 1: Bake & Cool your Cake Layers

Your cake will require at least two tiers to be properly constructed.Three layers, in my opinion, is the ideal proportion, but you may stack as many as you’d like on top.Although any cake recipe may be used, the cake featured is my standard chiffon cake, which you can find here.

It is the ideal airy cake that can be paired with nearly any icing or filling of your choice.
This cake may be made in three 8-inch layers or two 9-inch layers, depending on your preference.
Allow for thorough cooling of the cooked layers before proceeding to the next step.

Step 2: Level the Cake Layers

Once the cakes have been allowed to cool fully, they may be leveled.Make use of a serrated knife and hold it horizontally, so that it rests on the sides of your first cake layer.The dome of the cake was chopped off by swinging back and forth on the seesaw.

The leftovers make for an excellent snack while you are constructing the cake!
If you want, you may use a cake leveling tool, which is especially useful if you have created thick layers and need to divide them in half after baking.
I, on the other hand, always use a serrated knife.

Step 3: Fill the Cake Layers

Fill in the gaps between the first and second layers of frosting with a two-layer dam of frosting.This will assist in keeping the filling in place.Then, if you’re not using a filling, you can add more frosting to the center of the dam to make it look fuller.

Spread the filling out to ensure that it is equally distributed.
Place the second layer of cake on top of the filling, upside down, and repeat the process with the third layer.
Keeping the cake perfectly level and equal will assist to keep it from falling apart.
Gently press down to ensure that it is secure.

To make a three-layer cake, pipe another dam and fill the second layer with filling before baking.It’s also possible to experiment with different flavors for the filling!Continue to assemble the cake until you reach the final layer of icing.

Place the last layer on top upside down and check at everything at eye level to make sure all of the layers are centered.

Step 4: Crumb Coat the Cake

The crumb coating of the cake is the following phase.The first step in this procedure is to apply a thick coating of icing all around the outside of the cake.Now, using a scraper, hold it vertically against the side of the cake at a 45-degree angle, approximately.

Then, keeping the scraper stationary, rotate the turn table toward you, scraping off the majority of the icing.
At this stage, your cake will have the appearance of a bare cake.
In fact, if you wanted to go for that look, you could stop right here!
It is critical to place the frosting that you scraped off into a separate bowl from your clean frosting since it will most likely contain crumbs, and you will not want to utilize it in your final layer of icing.

How to decorate the top of the cake with icing and then scrape it off with a scraper.You may use the frosting that has crumbs in it to decorate the top of the cake.Because this layer of icing will be applied below the final coat, it is acceptable if there are crumbs in it.

What is a Crumb Coat?

The crumb coat is the initial layer of icing that is applied to a cake. This layer is intended to hold all of the crumbs in place so that the final coat of icing will be flawlessly smooth and gorgeous when finished.

Step 4: Chill the Cake to Set Crumb Coat

Once the crumb coat has been applied, the cake should be allowed to cool for a few minutes to allow the crumb coat to solidify. When you put it in the refrigerator for at least 20 minutes, the crumb coat will be completely set. You may even leave it in the refrigerator for up to 24 hours, depending on when you want to finish decorating your cake and how long you have.

Step 5: Apply the Finishing Coat of Frosting

The finishing coat should be applied in the same manner as you did the crumb coat.Using a pastry bag, pipe a thick coating of frosting around the edges and smooth it off with a scraper.Maintain control of the scraper while spinning the turntable.

This time, don’t put quite as much pressure on yourself.
There is a delicate balance between keeping a great cover of frosting on the cake and not pulling too much off.
It is probable that you will have a few holes and defects after applying the first coat of icing.
Patch the holes with the piping bag, and then smooth it down with the scraper once more to make it seem smooth.

You can repeat this process as many times as necessary.To finish off the cake, apply a generous layer of icing to the top and spread it out.To smooth down the icing, start at the top of the cake and work your way down, turning the turntable toward you as you go.

Step 6: Add Decorations

Following the completion of your last application of icing, you may proceed to the next step: decorating.We decided to use sprinkles to create a border around the bottom of the cake.Moderate pressure should be used to push them into the icing.

After that, we piped a simple border of icing around the top of the cake.
Birthdays, smash cakes, and other celebrations would be made much more special with this cake!

Instructions

Please keep in mind that watching the entire complete video explanation is the best approach to fully comprehend this process.

Bake your cake layers and allow them to cool fully before assembling them.
To level the cakes, use a serrated knife to do so. The knife should be held horizontally and resting on the cake’s edges. Seesaw back and forth over the cake to cut through it and level each layer.
Create an indentation in your cake stand with a small dab of frosting and set the first cake layer on top to attach it. Optional: Place sheets of parchment paper tucked below the initial layer of cake to protect your cake stand from becoming cake-cake. The cake stand should be in the center of the turntable.
Create a two-layer dam all around the initial layer of cake with a pastry bag. Fill the middle of the dam with your filling, or cover it with extra icing. Place the second layer on top of the filling and turn it upside down to seal it. Gently push down to ensure a solid fit. Fill up the gaps between the second and third layers by piping another dam around them. Finish with the third layer of cake, which has been flipped upside down. Take a look at the cake from eye level to ensure that all of the layers are properly aligned.
Begin by piping a thick layer of icing all around the outside edge of the cake to form the crumb coat. Holding a bench scraper on the edge of the cake at a 45-degree angle can help remove the excess frosting. Pull the turn table toward you, keeping the hand holding the bench scraper steady, to scrape the icing off the top of the cake. Make sure to place this frosting in a separate bowl from the rest of your frosting because it will most likely contain crumbs.
Add an even coat (you may use your old frosting for this) of frosting to the top of the cake and use a scraper to remove it all, leaving only a thin coating of icing. At this stage, your cake will have the appearance of a bare cake.
Refrigerate your cake for at least 20 minutes and up to 24 hours before completing the final application of icing on top of it.
Begin the final coat the same way you did the crumb coat: with a light application of primer. Pipe a thick layer of frosting all around the outside of the cake and smooth it out with a scraper to make it seem more professional. Instead of applying too much pressure to the scraper this time, use a little touch so that you do not remove too much icing.
Patch any holes or blemishes with your piping bag before continuing to smooth down the surface. You can repeat this process as many times as necessary.
Apply a thick layer of icing on the top of the cake to complete the look. Scrape up against the top of the turntable and keep it steady while you move the table toward you to smooth it out.
Decorate with sprinkles and other embellishments of your choosing!

How To Level a Cake Without a Leveler

Leveling your layers is a piece of cake when you know how to use these clever strategies.Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested.If you make a purchase after clicking on one of the links on this page, we may receive a commission.

Many factors contribute to the difficulty of baking a layer cake, and we can name a few of them.
Layer cakes are made up of a number of various components, ranging from the actual cake layers to frostings and fillings.
Putting them all together, however, is a very different matter.
We recommend that people interested in trying their hand at making a layer cake from scratch follow our step-by-step instructions.

When you break down the entire procedure into a series of activities, the baking, stacking, and decorating appear like a piece of cake to complete.Today, we’ll look at a phase that may be difficult for even the most experienced bakers: leveling your cake layers.Trimming the domed top off of a cake layer is an important step in ensuring that your layers stack correctly and that your tower is elegant and robust in appearance.

Because of this, if your cake layers are not balanced, you may wind up with something that looks like the Leaning Tower of Pisa.Some bakers may choose to use a cake leveler for this work, but if you don’t have access to such a convenient instrument, don’t worry: there are other options.With a few simple tools that you probably already have in your kitchen (or perhaps even in your medical cabinet—more on that later), you can level any cake.

To begin, you’ll want to make certain that your cake layers are entirely cold before cutting them; even slightly warm cake will not cut easily, resulting in a jumble of crumbs.
As soon as the cake layers are ready to be rolled, it’s time to level the surface of the cake.
Here are two ways you may use to level a cake like a professional: one using a serrated knife, and the other with dental floss.

How to Level a Cake With a Serrated Knife

In order to get a nice, clean cut on your cake, you should use a serrated knife to level it.The knife’s jagged teeth (which you would recognize as a bread knife) will help you cut the cake fast and evenly.How to level a cake with a serrated knife is demonstrated here.

Using your dominant hand, grasp the serrated knife and lay your other hand over the top of the cake dome, securing it in place.
Make small markings around the circle of the cake at the level at which you want to trim the cake with the knife using a sharp knife.
Optionally, you may poke toothpicks into the side of the cake to serve as cut-point markers if you want a visual guide.
Reduce the amount of pressure used to the blade and saw back and forth in a steady, even motion while keeping the same horizontal angle until your knife emerges on the other side.

How to Level a Cake With Dental Floss

Meet the easy-to-use cake leveling technique that is about to revolutionize your baking experience.When it comes to leveling a cake, dental floss is the key to obtaining a clean and equal cut.When dividing a single cake layer into two equal half, this approach comes in handy particularly well (also called torting).

For this activity, you should use dental floss that does not have any fragrance to it (unless you want a cool mint flavor to linger between your cake layers).
Use a knife to create small markings around the ring of the cake at the level at which you want to cut the cake to level it before leveling it with dental floss.
Inserting toothpicks into the cake side to indicate your cut places is also recommended when using this approach.
Pull a long strand of floss long enough to go around the whole perimeter of your cake, plus a little bit more, and tie it together.

Draw both overlapping ends of floss in opposing directions, slicing into the middle of the cake, softly yet quickly.It’s truly that simple, believe it or not.Following the leveling of the cake, it’s time to apply the icing.

Check out our article on how to frost a cake like a pro to learn how to do it yourself.

10 Steps to the Perfect Pound Cake

We lay down several crucial stages that can mean the difference between a baking catastrophe and pound cake perfection in our Test Kitchen.1.Prepare the dish according to the directions, using only name-brand items.

Store brands of sugar are frequently more finely ground than name brands, resulting in more sugar per cup, which can cause the cake to tumble out of the oven.
Store brands of butter may include more liquid fat, and store brands of flour may contain more hard wheat, resulting in a cake that is too heavy.
2.
Take precise measurements.

When measuring flour and sugar, be sure to use dry measuring cups.Fill the cups halfway with flour and delicately level the tops with the straight edge of a small offset spatula or knife.A cake that has too much sugar or leavening will fall, while a cake that has too much flour will be dry.

Prepare ingredients at room temperature to get the most volume out of them.We prefer to premeasure our materials and assemble them in the order in which they are specified on the package.We’ll be less likely to make a mistake if we’re interrupted in this manner.

4.
Using an electric mixer, beat together softened butter (along with cream cheese or vegetable shortening) until smooth.
Depending on the power of your mixer, this might take anywhere from 1 to 7 minutes.
Gradually add the sugar and continue to beat until the mixture is light and fluffy.
These stages are critical because they incorporate air into the cake mixture, allowing it to rise while baking.

5.
Add the eggs, one at a time, and beat just until the yolk is completely gone.
Inadequately beating the eggs might result in the batter overflowing from the sides of the pan when cooked, or it can result in a delicate crust that crumbles and separates from the cake while it is cooling.

6.To avoid the batter from curdling, always add the dry ingredients first, followed by the liquid, starting and finishing with the dry ingredients.7.After each addition, mix just until everything is well-combined.

If you overmix the batter after the flour has been added, you will end up with a tough, rubbery cake.
7.
Make certain that you use the proper sort of cake pan.
In certain cases, pound cake recipes that call for a tube pan will no