Place the first cake layer on a cardboard cake round or turntable.
How long does it take you to make a layer cake?
There are several steps involved in making a layer cake, I understand it can be overwhelming. However, if you break it down one step at a time, it’s a lot easier to digest. It’s usually been a two-day process for me. I bake the cake layers first and then assemble and frost the next day.
How to assemble and Frost a layer cake?
How to assemble and frost a layer cake 1 Place a dollop of frosting. This helps to prevent the cake from sliding around. 2 Pipe a layer of frosting. Pipe from the outside edge into the middle. 3 Add your second (or third) layer. 4 Fill in the gaps and add the crumb coat. 5 Add the final layer of frosting. 6 Scrape it evenly.
What does it mean to level a cake layer?
Torting or leveling a cake layer means removing the dome on top of each layer so that you have a nice, flat surface to work with. This will prevent the layers from sliding around when stacked. I happen to love my cake level tool, which helps ensure my layers are even.
How do you layer a cake without breaking it?
You can avoid breaking the top layer when building your cake by popping it into the freezer—it’ll help ensure the layer is stable. If you’re short on time, use a spatula to gently lift the top layer onto the bottom.
How do you make a layer cake with one pan?
Place one layer of the cake on a plate or tray and add a layer of frosting. Then, carefully add the second cake layer to the top of the frosting. Apply a thin layer of frosting to the outside of the cake to create a crumb coat and place it in the fridge for 15-30 minutes.
How do you stack cakes evenly?
Stack it evenly
Stacking cakes with rounded tops means less stability and an uneven-looking result. Get down to eye level with your cake layer, then use a long serrated knife to slice off the domes.
What do you put between cake layers?
Filling a Cake: Adding filling between layers holds the layers together, giving your cake flavor as well as height. Using a decorating bag filled with icing and fitted with tip 12, pipe a line of icing just inside the outer edge of the layer. This will create a dam that will prevent the filling from seeping out.
Why are my cake layers sliding?
Why Are My Cake Layers Sliding? There’s nothing more frustrating than having your cake layers slide all over the place while you’re trying to frost your cake. This can happen if your cake layers aren’t chilled, your buttercream is too thin, or if you’re filling your cake with a soft filling like jam.
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.
Should you cut a cake when it’s hot or cold?
The layers you’d like to cut should be chilled, as a cold cake is much sturdier than a cake at room temperature.
Can you bake a cake in one pan instead of two?
Fortunately, most any batter can be baked off in different forms, from a big cast iron skillet to a half sheet pan, or simply layers of a slightly different size than the ones dictated by a recipe.
Are sheet cakes 2 layers?
Ease of cutting and serving sheet cakes makes them appealing for those events where guests will be serving themselves. LAYER CAKES are comprised of 2 layers of cake with a flavored filling OR buttercream frosting (sandwiched) between them. These cakes are referred to by their diameter.
Can I put all cake mixture in one tin?
If you do want to bake layer cakes in one tin then make sure that the sides of the tin are deep enough. The cake batter should not come more than 2/3rds up the side of the tin, otherwise it could overflow during baking.
What are the tools materials and equipment needed for filling cake layers?
7 Essential Tools for Making Any Cake Like a Pro
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How do you make homemade cake?
Learn how to make a layer cake with this step-by-step tutorial.
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- You’ll like this short and simple instruction on how to construct a flawless layer cake.
- I’ll teach you how to prepare the pans, level the cake, and finish it with a decorative icing on top.
- Whether you’re a novice baker or a seasoned professional, there’s always something new to learn in the baking world.
- Making cakes is something I thoroughly like doing.
Undoubtedly, it is a labor of love, but there is nothing more rewarding than delivering that cake to family and friends on your special day.I understand how it feels to be a newbie baker or someone who is new to cake-making.I’ve been there myself.Despite the fact that I took cake decorating lessons (more than ten years ago!), it has taken me years of experience and countless cakes to master the tips and secrets that I have now shared with you.There are a plethora of extremely great cake designers to choose from!
These are some of the suggestions I’m excited to share with you in this step-by-step guide.You may use a box of cake mix or a recipe that you create from yourself for this.Cake mixes, on the other hand, might be challenging to deal with since they’re so light and fluffy; it can be difficult to frost them without the cakes breaking apart.That being said, it is completely achievable!Let’s get started.
How to make a layer cake
- The process of baking a layer cake is complicated, and I understand that it might seem intimidating at first. Breaking it down into manageable chunks, on the other hand, makes it much simpler to swallow. In the past, it’s taken me around two days to complete the procedure. I bake the cake layers first, then assemble and frost the cake the next day after they are baked. I dislike being rushed through the decorating process since I am quite particular about the details. Prepare the ingredients for the recipe
- Stack, assemble, and frost the cake after it has been baked and cooled. Decorate the cake after it has been baked and cooled.
I’ve gone into further depth about each phase of the process in the sections below.
How to Prepare the pans for baking
- Grease and flour your baking pans: liberally grease and flour your baking pans to avoid the cake from adhering to the pans during baking.
- Instead of cooking spray, I prefer to use Crisco vegetable spread; but, if you just have cookie spray, you may easily use that as well.
- Line the pans: Using parchment paper or a circular silicone baking mat to line the pans will help to guarantee that the cakes do not cling to the bottom of the pans and that they are much simpler to remove from the pans.
- Using bake even stripes is one of my favorite baking techniques, as it helps to make the layers bake flatter.
- If you don’t use them, the sides of the cake bake faster, pushing the cores to bake last and resulting in a cake that is too dense in the centre.
You’ll notice that the exterior corners of the cake are a touch darker as a result of the lack of them.When applying the bake even stripes to the outside edge of the pan, make sure they are still wet.
How long do I bake my layer cakes for?
- There may always be variations in baking times, and the time mentioned is only a general guideline.
- This is influenced by the sort of cookware you’re using as well as the characteristics of your particular oven.
- The same holds true for any baked food, not just cake!
- Not all layers bake for the same period of time, which is frequently due to the fact that the pans are not packed uniformly.
- Taking the extra time to measure out the liquid batter for each pan is usually preferable, but it is not always possible.
Set your timer for the shortest amount of time recommended, then inspect your cake and add additional minutes if necessary.Learn everything you can about your oven.For example, I have a hot spot in my oven, so I prefer to rotate my baking pans halfway through the baking process to ensure that the layers are baked uniformly throughout.
How to level (torte) a cake
- Torting or leveling a cake layer refers to the process of eliminating the dome off the top of each layer so that you have a lovely, flat surface to work with on each layer.
- When the layers are layered, this will prevent them from slipping about.
- My cake level tool, which ensures that my layers are evenly spaced, is a personal favorite of mine.
- Otherwise, a serrated knife is the most effective option.
- Make sure your cake is at eye level and that you cut it as evenly as possible.
When working with a very moist cake, patience is required.
How to assemble and frost a layer cake
- After the cake has been baked, cooled, and flattened, it is time to apply the frosting. Evenly frosted layers, as well as the use of a very stable icing, are two critical components of a sturdy layer cake. Beautiful cakes may still be decorated with ease if you follow these easy procedures. Step 1: Spread a dab of frosting on a cake board or the plate that you’ll be stacking your cake on and spread it around evenly. This will assist to keep the cake from sliding about on the plate. Lay out your cake board with the bottom layer centered in the middle.
- Step 2: Make a list of all of the things you want to do. Using a piping bag, pipe a layer of frosting onto the cake to ensure it is even (remember, we want lovely, flat layers!). Pipe from the outer edge of the container into the center. You are not need to use a pipe tip
- you may just cut off the end of the bag if you like. Using an angled spatula, level off the surface
- 3. Add your second (or third) layer and continue the process, adding a layer of frosting between each one. You should invent the top layer once you’ve finished with the bottom layer to make sure your cake is as level as possible on top. You’ll note that there are some gaps between the layers as a result of this. You shouldn’t be concerned since we’ll take care of it
- Step 4: Fill in the gaps with the filler and apply the crumb coat. A crumb coat is a thin coating of frosting that is applied before the final application of icing. The purpose of the crumb coat is to collect any stray crumbs so that they do not become mixed up with the final coating of frosting once it has dried. Fill in the spaces with your piping bag and continue to distribute it over to produce the crumb coat with your pastry brush. It is advised that you place the cake in the refrigerator for 5-10 minutes to allow the crumb coat to set. Remove the piping bag from the scraper and use it to fill in any holes or gaps that may have occurred. The crumb coating is optional, however it is highly suggested.
- Step 5: Spread the final layer of icing on top of everything. Alternatively, you may use a piping bag fitted with a big open round tip, or, for larger cakes, I use my cake icer tip- but keep in mind that this will require a significant amount of more frosting.
- Step 6: Using a cake scraper or an angled spatula at 90 degrees or perpendicular to your cake, scrape it evenly across the surface. It is preferable to use a turntable to spin the cake while keeping the cake scraper stationary. If you want it nice and smooth, you won’t need to apply a lot of pressure, and you’ll probably have to make a couple of passes to get it there.
- Step 7: Using the leftover frosting, frost the top of the cake. Keep scraping or using an angled spatula to remove any remaining icing.
- Step 8: Decorate with more frosting and then add sprinkles, fruit, or other embellishments.
How to fix a leaning cake
- Alternatively, if you discover that your cake is sliding about while you’re making it, you may try resetting it by placing it in the refrigerator for 15-30 minutes before continuing.
- As soon as the cake is completely built, I prefer to add drinking straws or dowels to assist keep the layers of the cake in place (particularly if the cake has four or more tiers).
- Straws for drinking are the most straightforward.
- Simply cut them so that they are shorter than the height of your cake and place 3-4 of them evenly distributed throughout the cake.
- Because the holes from the straws must be covered, it is better to complete this step before applying the final coat of icing on top.
Of course, as previously said, make certain that you begin with smooth and even layers.You want to remove the top dome of your cake from its base.
How to store a frosted cake
- If you intend to make numerous cakes, I recommend that you invest in a cake container that protects the cake with an airtight locking mechanism.
- It can also serve as an excellent means of transporting the cake.
- On the bottom of the cake carrier, I apply some sticky material (similar to what you would use to line a drawer) to prevent the cake from sliding about.
- Cake boxes can also be purchased, but keep in mind that they are not airtight.
- They are normally available for purchase in single units at craft stores, but I also order them in 10-packs online.
Basic tools you’ll need
Many glitzy gadgets are available for purchase, but they aren’t always required. These are the fundamental tools that I rely on and enjoy using on a daily basis.
For the cake:
- A set of three 8-inch cake pans (I prefer three 8-inch pans)
- Use parchment circles or silicone mats instead of baking sheets– after discovering silicone mats, I stopped baking sheets with parchment. If you prefer, you may make your own parchment circles by drawing a line on a sheet of parchment paper and cutting it out.
- Bake stripes that are evenly spaced
To decorate the cake:
- Icing on the cake
- Use a cake board that is 1-2 inches broader than your cake, according to my recommendations:
- A cake lifter is useful for moving the layers about on the cake, although it is not essential.
- Large piping bags
- large open round piping tip or cake icer tip
- large open round piping tip
- Various sizes and shapes of cake scrapers are available, as well as a variety of handles and other features. It may take some time to locate one that you like, but it should be higher than the cake you’re putting together.
- Angled spatulas are available in a variety of heights
- the 9 and 13-inch ones are the ones I use the most.
Choosing the right size pan
- My cake recipes almost always use 8-inch baking pans, which is a standard size that can be found at your local bakery.
- Cakes are often available in 6, 8, 10, and 12-inch sizes from bakeries.
- Make certain that your pans are two to three inches in height.
- My cakes are typically three tiers in height.
- Most recipes may be modified to different-sized pans, but it’s essential to double-check each recipe for specific instructions.
The reason why I choose 8-inch pans is that the cakes are generally higher than those made in 9-inch or 10-inch pans, and it is also the most convenient size to deal with.9-inch baking pans are not my favorite.I’m not sure if you’ve ever noticed, but most regular 9-inch pans don’t have straight edges on the sides of the pan, which causes the layers to stack unevenly and leave enormous gaps between them.So I’ve discovered that 9-inch layers usually come out asymmetrical and unevenly cooked as a result.
My favorite cake recipes
- My cake recipes almost always use 8-inch baking pans, which is a standard size that can be found at your local bakery. 6.8, 10.8, and 12-inch cakes are the most commonly sold sizes in bakeries. Make certain that your pans are two to three inches in height, at the most. My cakes are typically three layers in height and thickness. It’s advisable to double-check each recipe to see if they may be changed to a different-sized pan before proceeding. The reason why I choose 8-inch pans is that the cakes are generally higher than those made in 9-inch or 10-inch pans, and it is also the most convenient size to work with. 9-inch pans aren’t my favorite. I’m not sure if you’ve ever noticed, but most regular 9-inch pans do not have straight edges on the sides of the pan, which causes the layers to stack unevenly and leave enormous gaps between them. The result is that 9-inch layers are usually lopsided and unevenly cooked, according to my observations, as follows:
My favorite frosting recipes
- Frostings: Perfect Vanilla Frosting
- The Best Chocolate Frosting
- Cream Cheese Frosting
- Mascarpone Whipped Cream
- Whipped Cream Frosting
- Perfect Chocolate Frosting
More baking tutorials you’ll love
- Creating Buttercream
- Using a Piping Bag
- Decorating with Piping Tips
- How to Color Buttercream
- How to Decorate with Piping Tips
- Instructions on how to make a Buttercream Flower Cake
Follow Beyond Frosting on social media platforms such as Facebook, Twitter, Pinterest, and Instagram. Print
Vanilla Layer Cake
- Chef Julianne Dell’s recipe takes 30 minutes to prepare, 30 minutes to cook, and 60 minutes to complete. The result is 12 slices of bread.
With this simple guide, you’ll discover how to construct the ideal layer cake. I’ll teach you how to prepare the pans, level the cake, and finish it with a decorative icing on top.
- For the cake, use the following ingredients: 3 large eggs
- 1 tablespoon (14.8 mL) pure vanilla extract
- 12 cup (118 mL) light sour cream
- 2 12 cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 14 cups (296 mL) milk (I use nonfat)
- 2 14 cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g
- In order to make the icing a 1/2 cup (339 g) cold unsalted butter (3 sticks)
- 5 cups (650 g) powdered sugar
- 2 1/2 teaspoons (12 mL) pure vanilla extract
- 2 tablespoons (30 mL) heavy whipping cream (or milk)
- 1 1/2 cup (339 g) cold unsalted butter (3 sticks)
- For the cake, use the following ingredients: Preheat the oven to 350 degrees Fahrenheit. Preheat two 8-inch round baking pans by lining the bottoms with parchment paper and lightly greasing the sides with cooking spray. Prepare your baked goods, including even strips if required
- Combine the sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl until well combined. The batter should be lighter in color after about 2 minutes of mixing on medium speed, after the eggs and oil have been well integrated. Scrape down the sides of the dish as required.
- After that, add in the sour cream and stir until everything is properly blended.
- In a separate dish, combine all of the dry ingredients. Beat on low speed while slowly pouring in half of the milk. Repeat with the other half of the dry ingredients. The flour should only be mixed in until it begins to integrate.
- In a final step, add the remaining dry ingredients and mix on a low speed while slowly pouring in the remaining milk and beating until everything is thoroughly incorporated. Scrape down the sides of the bowl with a spatula and whisk the batter from the bottom to the top to ensure that it is thoroughly combined
- Divide the mixture evenly between the pans, using approximately 2 1/2 cups of batter for each. Preheat the oven to 350°F and bake for 28-32 minutes. Halfway through baking, rotate your baking pans in the oven.
- Inserting a toothpick into the center of the cake will allow you to determine whether the cake is done. You’ve successfully completed your cake if the toothpick comes out clean. Remove the baking sheet from the oven and set it aside to cool completely
- To make the frosting, use the following ingredients:
- Cut the butter into small pieces. In a stand mixer fitted with a paddle attachment, beat the butter for 5-7 minutes, scraping down the bowl halfway through. Beat until the butter is light in color and fluffy.
- Toss in the powdered sugar in two-cup increments, alternating with the liquid ingredients (heavy cream and vanilla). Slowly integrate the flour into the butter until it is fully mixed, then add the vanilla extract and stir until well-combined. Prior to adding any extra powdered sugar, beat the mixture for 60-90 seconds.
- As soon as all of the ingredients have been combined, raise the speed to medium-high and continue to beat for another 3-5 minutes to incorporate more air into the frosting.
- To build the cake, use a cake leveler to remove the domes from the top of the cake before assembling the layers. Prepare your cake board by spreading a dab of frosting on it and placing the bottom layer of cake on top of that
- Place roughly 2 cups of frosting in a large piping bag equipped with a big open round tip, or just snip off the end of the piping bag and pipe the icing onto the cake. Starting at the outside border of the cake and working your way into the centre, pipe a layer of frosting on top of it to cover it completely. Using an offset spatula, spread the mixture evenly. Place the next layer on top of the previous one
- Fill up any gaps between your layers and use your piping bag to produce a crumb coat using your piping bag. Remove any extra frosting from the cake with an offset spatula or icing smoother, leaving only enough to coat the outside of the cake with the remaining frosting. Avoid re-incorporating cake debris into your crumb coating frosting or icing
- instead, use another frosting or icing.
- Then, using the offset spatula, cover the whole top and sides of the cake with frosting. Once the edges of the cake have been coated with frosting, use an icing smoother to remove any extra frosting.
- Sour cream substitute: Because sour cream helps to keep these cupcakes moist, I do not advocate eliminating it from the recipe. If you don’t have sour cream on hand, nonfat Greek yogurt may be used in its place. Full-fat sour cream is also OK, although I prefer low-fat or fat-free sour cream whenever possible. Please visit my other vanilla cake recipe if you want to make this as a single layer. This frosting is intended for use on a two-layer cake. In order to accommodate changes in the size of the pans or the number of layers, the frosting recipe would need to be altered accordingly. Substitutes for baking pans include: They took between 28 and 32 minutes to make two 9-inch cakes. Bake times will vary depending on how filled the pans are, the type of pans used, and the actual temperature of the oven. Please keep in mind that owing to the longer baking periods, these cakes ″crust″ a little more on the outside edge and rise quite a bit in the centre, so you’ll lose a little more of the ″dome″ of the cake.
- For three 8-inch pans, divide the batter evenly between them, using approximately 1 2/3 cup each pan. Preheat the oven to 200°F and bake for 20-23 minutes. For additional information, please see my Moist Vanilla Layer Cake.
- If you’re using 6-inch pans, a complete recipe will yield four 6-inch layers, each of which will be filled with roughly 1 1/3 cup batter and baked for around 24-30 minutes.
- Regarding 10 inch pans: Although I haven’t tried it with a 10 inch pan, I would recommend a two-layer cake to ensure you still have great, thick layers. Attempt baking for 18-20 minutes and determining the amount of additional time required from there
- Information on the nutrition facts label: 1 piece of bread is sufficient for one serving. Calories in a serving: 752 84.9% of calories come from sugar. Sodium: 236.4 milligrams 35 g of fat 23 g of saturated fat 106.5 grams of carbohydrates Fiber:.8g 6 g of protein Cholesterol: 111.4 milligrams Cake falls into the category of baked goods
- the method is baked
- and the cuisine is American.
Recipe for Vanilla Cake, Vanilla Cake from Scratch, Easy Vanilla Cake Recipe, Birthday Cake Recipe, Easy cake recipe with oil, Vanilla Cake, Vanilla Cake from Scratch Making a cake is a simple process.
How to Make a Layer Cake
- Article to be downloaded article to be downloaded Find out how to bake layer cakes without being daunted by the task of stacking and icing them yourself by learning a few basic baking skills.
- Make sure your cakes are flat and uniform in size.
- You should remove the extra from the top of the cakes if they are domed so that the layers are flat.
- Place cold cake layers on a baking sheet and cover with a thin layer of frosting or filling to seal the layers together.
- This will catch crumbs, allowing you to frost and decorate a cake that is absolutely smooth.
Enjoy your layer cake when it has been sliced.
- 1 Prepare your cake pans by lining or greasing them. Bake a decision on the size of the cake you want to make and prepare the number of pans you’ll need. Typically, you’ll need two or three pans. Next, line the interior of the pans with parchment paper or spray the inside of each pan with baking spray to finish the job. When you grease or line the pan, you may be assured that the cakes will not crumble or rip when you remove them. Cake pans of 8 or 9 inches (20.3 or 22.9 cm) in diameter, for example, might be used.
- Given that you’ve baked multiple cakes, you have the option of stacking and frosting them to create thick layers, or slicing each cake in half horizontally to create even more thin layers.
- 2 Make the cake batter according to package directions.
- To make a handmade cake, start by selecting your preferred recipe and mixing the cake batter together.
- Make certain that the cake will yield the number of layers you want, or plan on doubling the recipe.
- To save time, blend two cake mixes that have been purchased according to the box directions.
- You may either build a layer cake with the same taste as the cake layers or make a layer cake with a different flavor for each layer.
- Promotional material
- 3 Make use of a digital scale to properly distribute the batter across the pans. After you’ve finished mixing your cake batter, place a cake pan that has been prepared on a digital scale. Place a portion of the batter in the pan and then place another pan on the scale. Continue to fill each of your cake pans as you weigh them to ensure that the batter is distributed equally. Using a uniform distribution of the batter helps guarantee that all of your cake layers are the same thickness.
- 4 Cake strips or towels can be used to wrap around the outsides of the cake pans.
- Cake strips should be secured to the outside of each full cake pan.
- To substitute for cake strips, shred an old dish towel into long strips and moisten them thoroughly before using them.
- Wrap the moist strips around the outside of each cake pan that has been filled.
- Cake strips or a towel will aid in the gradual baking of the cake from the edges towards the middle of the pan.
This will prevent the cakes from rising to the top and producing domes in the middle.
- 5 Reduce the temperature to 325 degrees Fahrenheit (163 degrees Celsius) and extend the baking time. Reduce the temperature of the oven and bake the cakes for a few minutes longer if you want flat cakes that are easy to stack and frost after baking. These measures will help to keep the cakes from cooking too rapidly in the center and blowing up too much. For example, if the recipe asks for baking the cakes for 30 minutes at 350 degrees Fahrenheit (177 degrees Celsius), reduce the temperature of the oven to 325 degrees Fahrenheit (163 degrees Celsius) and bake them for 45 minutes.
- When you lower the temperature of the oven by 25 degrees, you should plan on increasing the baking time by half.
- 6 After testing the cakes, allow them to cool fully.
- If you believe the cakes are done baking, insert a cake tester or toothpick into the middle and pull it out of the cake.
- If the test comes out clean and dry, the cakes have finished baking.
- After that, you may take the cakes from the oven and allow them to cool entirely.
- If the cake tester comes out with batter on it, put the cakes back in the oven for a few minutes and check them again before continuing.
- 7 It is possible to chill the layers for up to 5 days.
- Once the cakes are completely cooked, take them from the oven and place them on a wire cooling rack to cool completely before serving.
- Cover the cakes with plastic wrap and place them in the refrigerator for at least 1 hour or up to 5 days once they have reached room temperature.
- The cakes will be simpler to slice and frost if they have been chilled.
- Never try to cut or trim heated cakes because they will tear more more easily than they already have.
- 1 Remove the extra dome from the top of each cake.
- If your cakes baked more quickly in the middle and rose in the center, you’ll need to chop off the extra tops to ensure that each layer is evenly done.
- When you have a serrated knife in your hand, make sure the blade is horizontal.
- Gently saw across the top of the cake until it is perfectly flat.
- Repeat the process for each cake.
Once you’ve removed the cake dome, you may either discard it or eat it as a snack.
- 2 Divide the cakes into layers using a serrated knife. If you like thin layers, cut each cake in half horizontally with a serrated knife or a cake leveler before assembling. Of addition, the number of tiers in your cake will be increased by two. In the case of two circular cakes, instead of having two thick layers of cake, you may slice them in half to form four thin slices of cake.
- Avoid cutting the cakes in half and instead plan on stacking them to create thicker layers instead.
- 3 Filling and icing of your choice should be mixed together. Pick out the frosting that you’d want to use in between the cake layers and on the top of the cake and set it aside. Use one flavor for the filling and a separate taste for the top and edges of the pie to create a range of flavors. You may save time by purchasing a few containers of ready-made icing
- for example, you might fill the cake with raspberry filling and then top the entire thing off with dark chocolate ganache. You may also use a custard or cream cheese filling to sandwich the cake before icing it with a lemon or strawberry frosting.
- 1 Prepare a cardboard circular or turntable and place the first layer of cake on top of it. Set your cake pan on a turntable and cover it with a piece of cardboard cut to the same size as your pan. Place a dollop of frosting in the middle of the cardboard and then place the bottom layer of the chilled cake straight on top of it to finish it off. Place the cake top or cut-side down on a serving plate. If you don’t have a turntable, place the cardboard on your work area or on a cake plate to hold the cake layer in place.
- 2 Spread frosting or filling on top of the bottom layer of the cake. Place 1/2 cup to 1 cup (125 to 250 g) of frosting on top of the cake layer and spread evenly. Spread the frosting evenly across the top of the layer using an offset spatula, but avoid trying to frost the edges. When using a soft filling such as fruit curd or jam, pipe frosting around the edge of the cake layer if desired. If using a piping bag, pipe frosting onto the cake layer if desired. After that, spread the filling on top. When the frosting is applied, it will keep the soft filling from leaking out.
- 3Add another layer of cake on top of the first. The sliced side should be facing down when utilizing a cake layer that has been cut into squares or rectangles. It is OK if part of the icing beneath the cake layer runs over the sides.
- 4 Spread a layer of frosting or filling on top of the cake layer. Add another 1/2 cup to 1 cup (125 to 250 g) of frosting or filling to the most recent cake layer and spread it out evenly to cover the whole cake layer. As you continue to stack the cake layers and distribute filling between them, you will have finished adding all of the cake layers to the cake tower. Leave the top layer of cake unfrosted for the time being because you’ll be topping the cake with a crumb coat later on in the process.
- 1 Apply a thin layer of crumb coat to the top and sides of the cake and set aside.
- Place a generous dollop of frosting on the top of the layer cake once it has been built.
- Spread the frosting evenly around the top and sides of the cake with an offset spatula to ensure even coverage.
- There should be enough transparency in the crumb coat so that you can see through to the cake underneath it.
- The crumb coat will catch the crumbs in the thin layer of icing, preventing them from falling out.
This allows you to quickly put icing on the cake without worrying about crumbs getting into it.
- 2 Refrigerate the cake for 30 minutes before icing the top and sides. Place the cake in the refrigerator to cool for a few hours or until the crumb coat is solid. Once you’ve removed it, spread the leftover icing over the top and edges of your cake. The thickness of this layer of frosting should be significantly more than that of the crumb coat. While you’re working, slowly rotate the cake turntable. When frosting the sides of the cake, this will make it much simpler.
- If the sides are really smooth, run a bench scraper across them to ensure that the frosting level is consistent.
- 3 Refrigerate the cake for at least 30 minutes before serving.
- Set aside until the frosting has hardened, then refrigerate until the frosting has hardened, about 30 minutes.
- Making it easy to pipe frosting or add additional decorations without the frosting slipping or melting will result in a more enjoyable experience for everyone.
- Because the cake will be chilled, there is no need to cover it.
- The icing will help to keep the cake from drying out as it bakes.
- 4 Finally, decorate the cake.
- Once the cake has been completely frosted, add icing decorations to the top and sides with a pastry bag.
- Sprinkle cocoa powder or candy sprinkles on top if you want to be fancy.
- Consider topping the cake with flaked coconut, small chocolate chips, or chopped nuts as an embellishment.
- Fresh flowers may be placed on the cake to give it a botanical appearance.
Just before slicing and serving the cake, remove the flowers from the cake.
- 5 The cake should be transferred from the turntable to a cake stand.
- Make an indentation in the cardboard base of your layer cake using a cake lifter or broad spatula.
- Carefully pull it off the turntable in order to remove the entire cake from the machine.
- Place it on your cake stand and set it aside.
- After that, cut the cake into slices and enjoy it.
To cut the cake into pieces, use a chef’s knife to cut it into pieces.
- 6 Keep the layer cake at room temperature for up to 3 or 4 days before cutting into slices.
- To get the nicest texture, cover the layer cake with an inverted dish or plastic wrap and allow it to sit at room temperature for several hours before serving.
- If you choose to chill it, put it in an airtight jar for up to 1 week before allowing it to come to room temperature before serving.
- If your frosting contains cream cheese or whipped cream, you should plan on refrigerating it rather than keeping it at room temperature for longer periods of time.
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- Using too little frosting may result in cake crumbs being stuck to your spatula while you are icing your cake.
- Scrape the offset spatula over the surface of a bowl to remove the icing that is loaded with crumbs.
Then, using a big amount of smooth frosting, reload the spatula with the mixture.
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Things You’ll Need
- Bakeware for round cakes
- cake mix or recipe
- digital scale
- cardboard platform
- wire cooling rack
- plastic wrap
- cake strips or old kitchen towels
- Dessert supplies: cake stand, offset spatula, serrated knife, cake leveler (optional), cake decorations, cake leveler (optional).
About This Article
- Summary of the Article XTo prepare a layer cake, begin by dividing the cake mixture evenly between two or three buttered cake pans.
- Reduce the oven temperature by 25 degrees and bake the cakes for 15 minutes longer than recommended to ensure that your layers stay flat.
- After the cakes have been cooked, place them in the refrigerator for an hour.
- As soon as you’re ready to frost the cake, drop a dollop of frosting in the center of a cake plate and then arrange the bottom layer on top of it.
- Decorate the first layer with frosting, then add a second layer on top of it and decorate the second layer with icing.
Finally, ice the exterior of the cake and adorn the top of it!Continue reading for some helpful hints on how to decorate your layer cake!Did you find this overview to be helpful?Thank you to all writers for contributing to this page, which has been viewed 47,730 times so far.
How to Build a Layered Cake
- Every step of the way, from prepping your cake pans to applying the icing, I’ll teach you how to create a stunning layer cake!
- In the past, I haven’t always known what I was doing or even what I was meant to be doing when it comes to baking a layer cake.
- Oh, no, I’ve had more than my fair share of cake mishaps.
- I’ve learnt via a lot of experience as well as from other bakers and bloggers who have shared their knowledge.
- All of my efforts were fruitful, and I now feel confident in my ability to construct a layer cake from scratch.
My favorite term to describe a cake is ″build,″ since, in my view, there is so much more to it than just knowing how to ice it.Today, I’d want to walk you through the process from beginning to end.My approach, although certainly not the only one, has shown to be quite effective for me.This guide has been on my site since 2011, and I’ve subsequently divided it down into individual posts to make it easier to follow.Once unbearably long and winding, this post has been condensed and simplified to make it a little easier to read.
Do not worry, I will provide links to the other tutorials so that you do not miss out on anything.Ready?Let’s get this party started!(Disclosure: this post contains affiliate links.)
Prep your cake pans
- The first thing you should do is prepare your cake pans for baking.
- Nothing slows down the progress of a layer cake quite like layers that cling together or break apart as you take them from the pan.
- Preparing your cake pans in the next two stages will ensure that your cake comes out flawlessly each and every time.
- 1) Use parchment paper instead of regular paper.
- When baking a cake, the most critical preparation you can do is to line the pan(s) with parchment paper.
Using this method, you can ensure that the bottom of the cake does not adhere to the pan and that the cake comes out in one piece.I never bake a cake unless I use parchment paper first!You may either trace and cut complete sheets of parchment paper to fit your cake pans or purchase rounds of parchment paper to fit your cake pans.2) Grease a baking sheet with butter and flour or nonstick baking spray.Creating a barrier between your cake mixture and your baking pans will guarantee that nothing adheres to your cake while it bakes.
Cake pans can be coated with a layer of butter (or margarine or shortening) and then dusted with flour to create a barrier, or they can be sprayed with nonstick spray to prevent sticking.Bakers Joy is a low-cost choice that can be found at practically any grocery shop, but you can also buy more heavy-duty goods in restaurant and baking supply stores, as well as on the internet.Are you looking for additional information and step-by-step photos?Take a look at my comprehensive advice on how to prevent cake from sticking to a pan.
Bake flat even cake layers
- The next step is to bake your cake once you’ve prepared your pans and created your cake batter.
- Of course, you may just pour the cake batter into the pans, but two easy procedures will ensure that all of your cake layers are the same size and have a level top, which will make assembling your cake layers much simpler.
- 1) When measuring and distributing your cake batter, use a digital scale to ensure accuracy.
- Filling your cake pans with equal weights as you pour in the batter guarantees that each tier is the same size.
- For this purpose, I really enjoy using my digital scale.
2) Decrease the baking temperature to a more manageable level.There are a variety of methods for baking a cake with a flat top, but this is my personal favorite.It need no further equipment!Reduce the temperature by 25 degrees and extend the baking time by half to achieve the desired results.As the cake bakes, the lower temperature reduces the amount of oven spring that occurs, preventing a dome from developing.
Here’s how you go about it: According to the instructions, bake at 350 degrees for 30 minutes.Instead, bake at 325 degrees for 30 minutes plus 15 minutes, for a total of 45 minutes.To make sure I don’t overbake it, I generally take a quick glance after I’ve hit the initial baking time and then every 5 minutes after that to make sure I don’t overbake it any more.However, this correction is usually rather precise.Are you looking for additional information and step-by-step photos?
- See my comprehensive instruction on how to bake flat cake layers for further information.
Prep and store cake layers in advance
- For me, the process of creating a layer cake takes around 2 days on average.
- I prefer to bake the cake layers and then place them in the refrigerator overnight to cool.
- When I work with them, they are cold and hard, and they are less prone to move around or crack as a result of this.
- Sometimes it’s beneficial to prepare even farther ahead, which is why we’ve put together two different methods for storing cake layers in advance.
- 1) Placed in the refrigerator Individual cake layers can be stored in the refrigerator for a limited period of time.
Wrap the dish in plastic wrap and place it in the refrigerator for 3-5 days.2) Keep it in the freezer.Cake layers freeze really well, and storing them in the freezer is an excellent alternative if you need to keep them for longer than a couple of days.Wrap the mixture in plastic wrap and freeze for up to 1 month, or even longer if necessary.Allow them to defrost at room temperature side-by-side (not stacked) in their wrappings for several hours or overnight to allow the flavors to blend.
Are you looking for additional information and step-by-step photos?See my comprehensive tutorial on how to preserve cake layers for more information.
Assemble layer cake
- When putting together a layer cake, I like to utilize a turntable and cardboard cake rounds, which are not strictly essential.
- Paper cake rounds make it simple to carry your cake between your refrigerator and cake stand, while a turntable makes it much easier to frost and decorate your cake!
- In order to build the cake, start by placing a cooled/chilled cake layer top side down on a cardboard circle, or straight onto a cake stand or plate.
- You’ll have a smooth surface to work on as a result of this.
- 2) Spread a layer of frosting or filling on top of the cake (approximately 1 cup for an 8- or 9-inch cake) and spread evenly.
In order to fill your cake round with a softer filling, such as lemon curd or preserves, start by icing the whole circumference of the cake round to form a ″dam.″ This will help to prevent the filling from leaking.You may use a piping bag and tip, or you can just use a spatula to apply the frosting.3) Repeat the process with the remaining layers.You may divide your cake layers horizontally to make extra layers (for example, two layers become four layers).To do so, first score the cake layer all the way around with a knife.
Next, using a big serrated knife, cut the layer in half, keeping the scored line as a guide throughout the process.See my comprehensive instruction on how to cut a cake into even cake layers for more information on how to split cakes and step-by-step images of the process.
Frost layer cake
- The crumb coat is the most critical step in icing a cake, and it is the most effective approach to elevate your tiers cakes to the next level.
- A crumb coat is a thin layer of icing that is put over the whole cake in order to smooth out the contour of the cake and seal in the crumbs.
- It’s not necessary to apply a thick coat, and it’s fine if the result is a little sloppy.
- The ″naked cake″ aesthetic that is so trendy right now is frequently nothing more than a basic crumb coat applied to the cake.
- 1) Apply a crumb coat of primer.
Apply the crumb coat from the top down, starting at the top and working your way down.Make sure to fill in any gaps or uneven areas.To thin down the frosting if it is too thick, add a tablespoon or two of milk at a time until the desired consistency is reached.After that, place the dish in the refrigerator for approximately 30 minutes.2) Apply the last layer of paint.
Finish by applying a thicker layer of frosting to the cake, starting at the very top and working your way down the cake.If you want to make the edges and top of the cake more equal, you may use an offset spatula or bench scraper.The most effective method of achieving a smooth finish is to use a turntable and long, delicate strokes.Refrigerate the cake for at least 30 minutes to allow the icing to set.Are you looking for additional information and step-by-step photos?
- For a comprehensive explanation on how to frost a layer cake, please see this page.
Storing and transporting your cake
- For the sake of keeping my completed cakes cool and firm, and also to keep them safe from mishaps and curious fingers, I like to put them in the refrigerator.
- They’ll last for several days if you store them properly.
- Once the cake has been sliced, wrap it tightly in plastic wrap to prevent it from drying out.
- It is recommended that you refrigerate your cake for at least 1 hour after assembly to ensure that it is extremely firm.
- Remove it from the fridge until just before transporting to ensure that it is as firm as possible.
Consider placing it in a box or cake keeper to keep it safe from the elements.If you’re making a bigger cake, you might want to consider inserting dowels throughout the cake to keep it from falling over (I only do this for stacked cakes or cakes larger than 10 inches).
That’s all there is to it! You’ve completed the construction of a layer cake! I hope you find this lesson to be of assistance. Feel free to share any further suggestions you may have in the comments section!
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Original version of this piece was published in February 2011. The photos and material have been updated as a result.
You don’t want that layer cake to be crumbling, tumbling or leaning to one side. Here’s what to fix!
1 / 11 Taste of the Continent A handcrafted, show-stopping layer cake is a genuine labor of love, and there’s nothing quite like it for a special occasion. Whatever your level of experience with layer cakes or whether this is your first time, avoiding these frequent blunders will help you achieve picture-perfect results. Taste of Home, Part 2 of 11
Mistake1: Not greasing the cake pan
- Greasing the pan thoroughly can help you avoid that awful sinking feeling when your cake adheres to the pan.
- Using parchment paper, make sure the bottom doesn’t cling and comes out cleanly, then oil the pan with either butter and flour or nonstick baking spray to prevent the cake from sticking.
- Follow these step-by-step steps to ensure that your pan is adequately oiled.
- 11th of November, Madele/Shutterstock
Mistake2: Unevenly distributing batter in pans
- Layer cakes, as opposed to sheet cakes, need the even distribution of batter across numerous pans in order for the finished cakes to be absolutely level.
- To measure the batter as you’re pouring it, start by eyeballing it and then use your trusty kitchen scale to ensure it’s evenly distributed.
- Are you debating whether or not to purchase a digital scale?
- Here are four compelling arguments for why you should get one.
- 4 out of 11 SawBear/Shutterstock
Mistake3: Not cooling layers properly
- Baking may take a lot of patience, especially when it comes to chilling your cakes after they have been baked.
- Allow your cakes to cool in their pans on a wire rack for 10 minutes before serving.
- Remove the cake from the pan by loosening the edges of the pan with a dinner knife, placing a cooling rack on top of the pan, and quickly turning over until the cake falls out of the pan.
- ninikas/Shutterstock, image number 5 of 11.
Mistake4: Stacking uneven layers
- It’s likely that your cakes will have a rounded or domed top when they come out of the oven.
- Trimming your layers so that they are flat can help you avoid having a lopsided cake that might topple over.
- Gently cut away the rounded portion of the rounded section using a serrated bread knife.
- Instead of starting at the edge of the cake, attempt to slice only the domed portion of the cake in order to conserve as much cake as possible before moving on.
- Sixteenth of eleven CandyBox Images/Shutterstock
Mistake5: Trimming warm layers
You should avoid attempting to trim or otherwise cut your cake layers until they have been totally cooled. You don’t want to spend all that time trimming a cake just to have it collapse in the center! Keep the leftovers because you may use them to make cake pops in the future. 7 out of 11 Photograph by Arina P Habich/Shutterstock
Mistake6: Breaking the top layer during assembly
Don’t be intimidated by the cake assembling process. Place the top layer of your cake in the freezer before assembling it; this will assist to guarantee that the layer is sturdy and doesn’t break during assembly. Use a spatula to carefully move the top layer of the cake onto the bottom layer if you are short on time. 8 out of 11 UfaBizPhoto/Shutterstock
Mistake7: Frosting warm layers
- We can’t stress this enough: don’t forget to chill your cake layers completely!
- Frosting a heated cake will result in a colossal smear of frosting.
- If you’re worried about running out of time, bake the layers the day before you plan to decorate them.
- When it comes to frosting, do you know which buttercream icing is ideal for your particular cake type?
- ABO PHOTOGRAPHY/Shutterstock (September 11, 2011)
Mistake8: Forgetting the crumb coat
- Listed below is an old baking tip that can help you achieve a show-stopping finish.
- Put one thin layer of frosting on the cake and smooth it out evenly, then place it in the refrigerator for 15 minutes to set the frosting before adding the final layer of icing.
- This crumb coat binds the layers together and prevents wayward crumbs from peeping through the gaps in between them.
- 10 out of 11 Photograph by Arina P Habich/Shutterstock
Mistake9: Using a leaky filling without a border
- If you pick a filling that is prone to seeping down the sides of your cake, such as jam, fruit puree, or pastry cream, you will need to build a border to keep the filling from leaking down the sides.
- Before you add your filling, pipe a circle around the edge of your bottom layer with your frosting to make a border.
- There will be no mess.
- 11 / 11 / 11 / 11 / 11 SergeBertasiusPhotography/Shutterstock
Mistake10: Forgetting to wipe your knife while cutting the cake
- The finest part of a layer cake is when you cut it apart to reveal the perfectly layered inside.
- To ensure that your cake is sliced into picture-perfect pieces when presenting it at a celebration, clean your cake knife between each cut.
- When everything else fails, try soaking the knife in warm water and rinsing it thoroughly before making each cut.
- The original publication date was January 17, 2019.
How To Make A Layer Cake With One Pan
- Whatever the occasion (birthday, holiday celebration, etc.), cakes make a delicious treat to offer.
- The addition of a filling to a layer cake makes it even more distinctive, according to many.
- It is important to know how to bake a layer cake with only one cake pan if you do not have access to many cake pans.
- The beautiful thing about layer cakes is that you can fill them with anything you want, including icing, custard, jam, ganache, and whipped topping.
- It allows you the freedom to be as creative as you want with the taste pairings you choose.
Fortunately, even if you just have one pan, you can still bake a layer cake, and the method requires no prior baking knowledge.Go directly to the recipe.
What You Will Need To Make A Rectangle Layer Cake From One Pan
To create this rectangular chocolate layer cake, you will need the following ingredients:
- 1 cup hot coffee
- 2 sticks unsalted butter at room temperature
- 2 cups granulated sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1 tablespoon baking powder
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup whole milk
Filling and frosting
- 1 1/2 cups sliced and roasted almonds
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla essence
- 2 cups heavy cream
- A third cup of melted dark chocolate
- Raspberries for garnishing the table
- Pan (half sheet), cooking spray, parchment paper, sifter, whisk, large mixing bowl, electric mixer, small bowl, medium bowl, wire rack, offset spatula, and baking powder.
Step by step instructions
Step one: Prepare your half sheet pan and preheat the oven
Preheat the oven to 350 degrees Fahrenheit and coat a half sheet pan with nonstick cooking spray. Afterwards, add another layer of parchment paper and oil it thoroughly.
Step two: Sift the cocoa powder and mix it with the coffee
Sift the cocoa powder into a small mixing basin with a sifter, then stir in the boiling coffee. Set aside the chocolate and coffee, which you should whisk together until smooth and creamy.
Step three: Cream butter and sugar
In a large mixing basin, combine the butter and sugar and cream together with an electric mixer until smooth. Beat it for four to five minutes, or until it is light and fluffy, until it is light and fluffy.
Step four: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition, to the creamed butter and sugar. Stir until just incorporated, scraping down the sides of the bowl as necessary. Add in vanilla and mix until just blended.
Step five: Mix together dry ingredients
In a medium-sized mixing basin, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Step six: Combine milk and cocoa powder mixture
Whisking constantly, until the milk and cocoa powder mixture are combined smoothly
Step seven: Combine the wet and dry ingredients
Mix well after adding one-third of the dry ingredients to the wet components. Then, pour half of the milk and cocoa mixture into the batter and stir until well-incorporated. Continue to alternate between the steps until the batter is completely combined.
Step eight: Bake the cake
Pour your cake batter into the cake pan that has been prepped and bake for 25-30 minutes, or until a toothpick inserted into the center comes out completely clean. Allow your half sheet cake to cool on a wire rack while it is still in the pan before cutting into it. To loosen the edge of the cake while it is still warm, run an offset spatula over the edge of the cake twice.
Step nine: Make the frosting
Heavy cream and confectioners’ sugar should be combined in a large mixing bowl using an electric mixer. Combine the ingredients in a mixing bowl until soft peaks form, then fold in the vanilla essence. Wrap the mixing bowl tightly in plastic wrap and place it in the refrigerator while you finish the cake. whipped cream icing
Step ten: Cut your cake
Carefully take the cake from the pan and cut it in half with a serrated knife so that you have two pieces that measure 13 x 9 inches in size.
Step eleven: Assemble the cake
- Place one layer of the cake on a dish or tray and cover with a layer of frosting.
- Repeat with the other layers of cake.
- Then, gently place the second cake layer on top of the icing, overlapping it slightly.
- In order to make a crumb coat, spread a thin layer of frosting over the outside of the cake and set it in the refrigerator for 15-30 minutes.
- Finish icing your cake after it has been refrigerated for a while.
Then, using almonds and raspberries, adorn the cake and sprinkle it with melted dark chocolate.
Tips And Tricks
- Because it contains whipped cream icing, you should store this cake in the refrigerator while it is not being served.
- When stored in an airtight container in the refrigerator, it will last three to four days.
- In addition, you may freeze this layer cake for later use as well.
- First, leave it in the refrigerator for an hour, uncovered, to allow the frosting to set.
- Once this is done, wrap it in a double layer of plastic wrap, followed by a double layer of aluminum foil.
Return the cake to the freezer, where it will keep for up to six months if it is properly covered.Before serving, let your cake defrost overnight in the refrigerator or on the counter at room temperature for one to two hours before cutting into slices.When you aren’t serving the meal, put any leftovers in the refrigerator.If you like, you may use your favorite half sheet cake recipe to create a layer cake.Simply follow the directions to the letter, and once it has cooled, cut it into two 13 × 9-inch pieces, which you can then layer and embellish as you see fit.
If you want to build a square layer cake, you may also play with with the sizes of the pieces you cut.In addition, you may make a sheet cake into a layer cake by using a cake pan.Simply bake your sheet cake, which should measure 18 x 24 inches, according to the package directions, and once it has cooled, cut it into two pieces measuring 18 x 12 inches.One cake layer should be frosted first, followed by the second cake layer, which should also be frosted and embellished.Mrs.
- Anderson’s Baking Half Sheet Pan, 13-Inch x 18-Inch, Mrs.
- Anderson’s Baking Half Sheet Pan, 13-Inch x 18-Inch
Servings And Preparation Size
A Tasty And Easy To Make Layer Cake From One Pan
- Because you only need one half-sheet pan to make this delectable layer cake, it is really simple to put together.
- It has a sophisticated appearance, making it ideal for serving at formal events such as weddings or celebrations.
- Did you find this instruction on how to bake a layer cake in one pan to be helpful?
- If this is the case, please pass along this layer cake recipe to your friends and family members as well.