How To Build A Layer Cake?

How to Build a Layer Cake

  1. Use a good recipe.
  2. Make sure all your layers are the same height.
  3. Chill your layers before assembly.
  4. I just decide before hand how thick I want my layer to be and then use an appropriate amount of frosting.
  5. Place your first layer on your cake stand.
  6. Place your next layer on top.

How do you make a layer cake?

To make a layer cake, start by dividing cake batter evenly into 2-3 greased cake pans. Help your layers stay flat by baking the cakes at 25 degrees lower and for 15 minutes longer than directed.

How do I stack and Frost my Own layers of cake?

If you’re intimidated by stacking and frosting your own layer cake, learn a few simple baking tricks to make it easy. Bake cakes that are flat and even in size. If you get cakes that are domed, trim the excess at the top so the layers are flat. Spread filling or frosting between chilled layers of cake and apply a thin crumb coat to the entire cake.

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 assemble a 9 inch cake?

Assemble layer cake 1 To assemble, first place a cooled/chilled cake layer top side-down on a cardboard round, or directly onto you cake stand or plate. 2 Top with a layer of frosting or filling, about 1 cup for an 8 or 9-inch cake. 3 Repeat with remaining layers.

What is the best type of cake for making layered cake?

The cake itself should be moist and soft. Whether you are using a light chiffon cake or something as dense as a pound cake, I bet nobody likes dry or hard cake layers. The filling and frosting should account for sweetness and decadence.

How thick should cake layers be?

It is about the ratio of cake to frosting/filling, different levels of sweetness, and a mix of texture. If filled with buttercream, the filling should rise half the hight of the cake layers (for example – if the cake layers are 1-inch tall, the buttercream between the layers should be 1/2-inch thick).

What are the steps in assembling and icing a two layer cake?

Place one cake layer, cut side up, on a serving platter. Spread buttercream on top to edges. Top first layer with second cake layer, cut side down. Repeat frosting and layering with remaining two layers.

How do you stack cakes evenly?

Stack it evenly

Some cakes dome when baked. 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.

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 much frosting do I need for a layer cake?

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 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.

Does buttercream or jam go on first?

To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve.

What is the best filling to be added into a cake?

1. American Buttercream. This is the most used cake filling across the world.

How tall should cake layers be?

Standard cakes

Most cakes are usually 2 layers of cake with a cake board on the bottom. The layers can each be 2 inches or 3 inches tall. So there can be two layers making one 4 to 6 inches tall cake.

What can you do with a layer cake?

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

How tall should you make each layer of cake?

  • Place the first cake layer on a cardboard cake round or turntable.
  • Spread frosting or filling over the bottom layer. Spoon 1/2 cup to 1 cup (125 to 250 g) of frosting onto the cake layer.
  • Stack another layer of cake on top. If you’re using a cake layer that you cut,lay it so the cut-side is facing down.
  • Spread frosting or filling over the layer.
  • How to assemble and Frost a layer cake?

  • Put A Little Frosting On To Your Cake Board I like to use a little frosting as “glue” to hold the cake to the cake board.
  • Fill First Layer Addng A Soft Filling – Make A Dam!
  • Repeat With Remaining Layers
  • How to assemble a layer cake?

    – A talented Melbourne Cake Artist has shared how to make cakes in a pie maker – Tigga Maccormack revealed that the mini cakes take seven minutes to bake – She places four scoops of cake mixture into the Sunbeam pie maker’s molds – Then once cooked she created one tall cake with buttercream, jam and berries

    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.
    1. Enjoy your layer cake when it has been sliced.
    1. 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.
    2. 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.
    1. 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.
    1. 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. 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 icing 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.
    1. 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.
    1. 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.
    1. 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.
    1. Then, using a big amount of smooth frosting, reload the spatula with the mixture.
    See also:  How Much Is A Tres Leches Cake?

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    Things You’ll Need

    • Bakeware for round cakes
    • cake mix or recipe
    • frosting
    • 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.
    1. Finally, ice the exterior of the cake and adorn the top of it!
    2. Continue reading for some helpful hints on how to decorate your layer cake!
    3. Did you find this overview to be helpful?
    4. Thank you to all writers for contributing to this page, which has been read 48,057 times so far.

    Learn how to make a layer cake with this step-by-step tutorial.

    • It is possible that this content will include affiliate sales links.
    • For more information, please view my complete disclosure policy.
    • 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.
    1. Making cakes is something I thoroughly like doing.
    2. 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.
    3. I understand how it feels to be a newbie baker or someone who is new to cake-making.
    4. I’ve been there myself.
    5. 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.
    1. You’ll notice that the exterior corners of the cake are a touch darker as a result of the lack of them.
    2. 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.
    1. Set your timer for the shortest amount of time recommended, then inspect your cake and add additional minutes if necessary.
    2. Learn everything you can about your oven.
    3. 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.
    1. 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 up 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.
    • The last coat of icing should be applied at this stage. You may do this by hand, but I find it easier to continue to use a piping bag fitted with a big open round piping tip, or for larger cakes, I use my cake icer tip—but keep in mind that this takes a significant amount of additional frosting.
    • Then, using a cake scraper or an angled spatula at 90 degrees or perpendicular to your cake, scrape it evenly across the top of the cake. A turntable is recommended in order to spin and maintain stability of the scraper while rotating the cake. If you want it nice and smooth, you won’t need to apply a lot of pressure, and you’ll probably need to make a couple of passes.

    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.
    1. Of course, as previously said, make certain that you begin with smooth and even layers.
    2. 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.
    • Turntable
    • 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.
    See also:  How To Make Box Cake Fluffy?

    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.
    1. 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.
    2. 9-inch baking pans are not my favorite.
    3. 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.
    4. So I’ve discovered that 9-inch layers usually come out asymmetrical and unevenly cooked as a result.

    My favorite cake recipes

    • Moist Vanilla Layer Cake
    • The Best Chocolate Cake
    • Classic Yellow Birthday Cake
    • Lemon Blueberry Cake
    • Strawberry Mascarpone Cake
    • Coconut Custard Cake
    • Moist Vanilla Layer Cake
    • The Best Chocolate Cake
    • The Best Chocolate Cake

    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

    • Follow Beyond Frosting on social media: Facebook, Twitter, Pinterest, Instagram, and Snapchat. Print


    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)


    1. 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
    2. 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.
    3. After that, add in the sour cream and stir until everything is properly blended.
    4. 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.
    5. 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
    6. 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.
    7. 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
    8. To make the frosting, use the following ingredients:
    9. 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.
    10. 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.
    11. 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.
    12. 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
    13. 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
    14. 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
    15. instead, use another frosting or icing.
    16. 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 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.
    1. 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.
    2. Today, I’d want to walk you through the process from beginning to end.
    3. My approach, although certainly not the only one, has shown to be quite effective for me.
    4. 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.
    5. Once extremely long and winding, this post has been condensed and simplified to make it a bit simpler to read.

    Do not worry, I will provide links to the previous 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.
    1. 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.
    2. I never bake a cake unless I use parchment paper first!
    3. 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.
    4. 2) Grease a baking sheet with butter and flour or nonstick baking spray.
    5. 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.
    1. 2) Decrease the baking temperature to a more manageable level.
    2. There are a variety of methods for baking a cake with a flat top, but this is my personal favorite.
    3. It need no further equipment!
    4. Reduce the temperature by 25 degrees and extend the baking time by half to achieve the desired results.
    5. 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.
    1. Wrap the dish in plastic wrap and place it in the refrigerator for 3-5 days.
    2. 2) Keep it in the freezer.
    3. 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.
    4. Wrap the mixture in plastic wrap and freeze for up to 1 month, or even longer if necessary.
    5. 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.
    1. 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.
    2. You may use a piping bag and tip, or you can just use a spatula to apply the frosting.
    3. 3) Repeat the process with the remaining layers.
    4. You may divide your cake layers horizontally to make extra layers (for example, two layers become four layers).
    5. To do so, first score the cake layer all the way around with a knife.
    See also:  How Much Is A Tres Leches Cake?

    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

    • Even though it is not required, I like to assemble layer cakes on a turntable using cardboard cake rounds.
    • 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 doing so.
    • A layer of icing or filling on top of the cake (approximately a cup for an 8- or 9-inch cake) will complete the look.
    1. 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 create a ″dam.″ As a result, there will be no leakage of the filling.
    2. If you want to be more precise, you may use a pastry bag and tip, or just a spatula to apply the frosting.
    3. 3) Repeat the process with the remaining layers of material.
    4. You may divide the cake layers horizontally to make extra layers (for example, two layers become four layers) by first scoring the cake layer all the way around with a knife.
    5. Next, using a big serrated knife, cut the layer in half, keeping the scored line as a guide as you work.

    Please check my comprehensive instruction on how to cut a cake into even cake layers for more information on dividing cakes and detailed images.

    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.
    1. Consider placing it in a box or cake keeper to keep it safe from the elements.
    2. 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!

    Shop my favorite cake tools

    Original version of this piece was published in February 2011. The photos and material have been updated as a result.

    How to Build a Layer Cake

    • ″Can you offer a lesson on how to build a layer cake?″ or ″How do I get my crumb coat smooth?″ are two of the most often asked questions I receive via email.
    • I would love to share the tips and methods that I have learned over the years!
    • This is the SUPER SHORT and EASY version of the recipe!
    • Make use of an excellent recipe.
    • This might be a boxed mix or a recipe from your favorite cookbook.
    1. You’re aiming for a cake that bakes up flat and even, while yet remaining moist and solid in texture.
    2. Isn’t it simple?
    3. (This is my go-to chocolate cake recipe since it turns out perfectly every time!) Don’t be concerned if your cake does not bake evenly; this is normal.
    4. Simply level your cake and you’re done.
    5. There are three simple ways to accomplish this: To remove the top dome portion of your cake, use a leveler or a long serrated knife to skim it off.

    If the cake has risen past the rim of your cake pan, you may rest the knife on the rim of the pan and use the pan as a guide to cut the cake into squares.The moment your cake is finished baking, grab a clean cloth and place it on top of your cake to cool.Gently and evenly press the button.

    Tip: This will only work if your cake is completely baked.So make sure to put it through its paces.Maintain the same height throughout all of your layers.Neapolitan Cake is a type of cake from Naples, Italy.Before assembling your layers, let them to cool.

    I’ve discovered that working with cold or slightly frozen cakes is quite beneficial.There is nothing more frustrating than attempting to make a layer cake only to have it crumble in your hands as you hold it.And you are well aware that I am speaking from personal experience.Torting, or the application of icing between the layers of a cake, can be accomplished in a variety of ways.

    I prefer to accomplish things in the simplest way possible, with the fewest number of tools as possible.I just select how thick I want my layer to be ahead of time and then use an appropriate quantity of frosting to achieve that thickness.One-half cup of frosting makes a wonderful thin layer on an 8-inch cake, but 1 cup of icing is the quantity I usually use.Frosting is one of my favorite desserts.There’s a lot of it.

    On both a 6in and an 8in cake, I normally use roughly a cup of icing, depending on the size.That is not something I would advocate.Please keep your usage to a minimum on that 6in cake, okay?Place the first layer of the cake on the cake stand.

    Spread frosting on it and smooth it out with a little offset spatula to form an even coating of icing.Place the next layer on top of the previous one.There should be a little frosting ″spill out″ of the sides, which is precisely what you want.Keep going in this manner: frosting first, then layer of cake, then frosting first, then layer of cake, etc., until you have finished adding all of your layers.When baking a layer cake, it is critical to apply a crumb coat to the top layer.A crumb coat is a thin coating of frosting that is added to the top of a cake.

    In order to seal in crumbs, the crumb coat is applied on top of the surface to be sealed.It’s possible that a little too much icing poured out, or that your layers weren’t completely lined, or that your cake was little asymmetrical.When applying a crumb coat, you have the option to fill in any problem areas that may have occurred.Are you interested in seeing how this cake ended out?My’surprise-inside cakes’ book has a cake for New Year’s Eve, and this is it!Make use of a spatula with an offset blade.

    1. A dab of frosting goes on the cake’s top, which is then brought down the edges using a spatula, ensuring sure the icing is spread all the way to the bottom.
    2. The spatula should be placed flat against the cake if you are using a rotating cake stand.
    3. Slowly revolve the cake stand until the cake is completely covered.
    4. This will aid in the smoothing out of the frosting and the creation of an even coat.
    5. You may also use a bench scraper to slide the cake about the baking sheet.

    Simply add extra frosting to any parts that appear uneven, and then repeat the process with an offset spatula or bench scraper to smooth out the surface.Once your cake has been covered with the crumb coat, I recommend that you refrigerate it for at least 10 minutes before serving.I prefer it when the cake has time to settle and the icing has time to set.On begin decorating a cake, I begin by applying a thin layer of smooth icing to the surface.This step is completed in the same manner as the crumb coat.

    1. Using an offset spatula, place a dollop of frosting on top of the cake and bring it down over the sides of the cake.
    2. Smooth the edges of the cake by coating it with a uniform layer of frosting first, then pressing a spatula (or bench scraper) on the side of the cake from a level position.
    3. With a slow flip of the cake, smooth out the frosting layers until you have a finished, even coat.
    4. This stage requires time and practice, so don’t be too harsh on yourself if it doesn’t turn out perfectly the first time.

    It’s important to persevere until you’re satisfied with the final result of your cake!Once you’ve finished with the sides, use your spatula to level down the top of the cake.Gently press your spatula against the icing as you work your way in towards the center of the cake, starting at the perimeter and working your way in.

    Repeat this process over the whole cake until all extra frosting has been removed.When you walk around the cake with the little offset spatula, you may get a really crisp and clean finish.Please keep in mind that if there are any dents or spots where there is not enough frosting, simply apply additional frosting and smooth out the surface again.You are free to repeat this procedure as many times as necessary!

    In addition, I have placed my cake stand immediately on a revolving stand, which has proven to be really helpful with smoothing down the borders.

    meet Amanda Rettke
    • Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.
    • She lives in Los Angeles with her husband and two children.
    • She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.
    • She is the author of the cookbook, The Kitchn Cookbook

    Baking School Day 19: Layer Cakes

    • Let’s face it: we’re in a bind.
    • Layer cakes will always be the center of attention.
    • Who could say no to a piece of heaven-sent cake layers covered in light and fluffy frosting?
    • Layer cake delights may be made in an infinite number of configurations.
    • A layer cake for every occasion, from delicate butter cake and delicious chocolate cake to light as air chiffon cake and fruit-studded seasonal cake, there is something for everyone.
    1. And, despite the fact that there are so many various types of cakes, fillings, and frostings, many of them follow the same basic procedures for preparation, verifying doneness, stacking, and storing the finished product.
    2. Learn all you need to know about making a successful enormous layer cake in this article.

    What Make a Great Layer Cake?

    • Isn’t that an excellent question?
    • A lot of this may come down to personal opinion, but I believe that most of us will agree that the key to a superb layer cake is to strike a balance between the flavors.
    • The cake itself should be nice and moist, not dry and hard.
    • I’m willing to guess that no one like dry or hard cake layers, regardless of whether you’re using a light chiffon cake or something as substantial as a pound cake.
    • The richness and decadence of the filling and icing should be accounted for.
    1. While some may argue that there is no such thing as a cake that is overly sweet or too rich, it is important not to dominate the cake layers, or any of the other components for that matter.
    2. Take, for example, the ratio of cake to filling.
    3. When making buttercream, fudge, or cream cheese fillings, try to limit the number of layers of filling to half the height of the layers of cakes.
    4. For example, if each layer of cake is approximately 1-inch tall, put on approximately 1/2-inch of filling between each layer of cake.
    5. If you’re using anything sweet like fruit preserves or a rich chocolate ganache, you might want to use a little less filling.

    Or, even better, combine a little amount of each to create a harmonious balance between the sweet and the deep flavors!You may use as little or as much icing as you want for this recipe.In the event that you do not care for sweet frosting, you can want to consider icing the top only of the cake and leaving the sides ″naked″ for a more rustic appearance.

    When preparing a layer cake, as previously discussed, there are an endless number of cake and filling combinations to select from.Here are a few traditional layer cakes that are well worth your time.Which one is your personal favorite?

    1. A buttermilk cake with pastry cream filling and a chocolate icing, known as a Boston Cream Pie
    2. Black Forest: a chocolate cake topped with kirsch, cherries, and whipped cream
    3. a chocolate cake with kirsch, cherries, and whipped cream
    4. A chocolate cake with a chocolate custard filling and cake crumbs, known as the Brooklyn Blackout.
    5. Bake a red-colored cake with ermine (baked buttercream) or cream cheese frosting and serve it warm.
    6. The hummingbird cake, made with bananas, pineapple, and pecans, and topped with cream cheese frosting.
    7. German Chocolate is a chocolate cake with a coconut-pecan filling that is served warm.
    8. A sponge cake filled with fruit preserves, pastry cream, and whipped cream and covered with marzipan is known as a Princess Torte.
    9. Lady Baltimore is a white cake with chopped nuts and dried fruit, topped with a seven-minute meringue topping
    10. it is named after Baltimore, Maryland.
    11. Lane Cake: A butter cake with a bourbon-raisin-coconut-pecan filling and meringue frosting, served with a glass of champagne.

    Mastering the Basics for Great Layer Cakes

    • A wonderful layer cake is a symphony of all of its various elements, all of which come together to form a delectably moist and tasty whole. The focus of today’s session is on the fundamentals of getting each component absolutely perfect. Cake recipes, like many other pastries and baked items, are made in accordance with exact proportions of ingredients. To make cakes with a suitable texture, structure, and flavor, it is necessary to maintain a delicate balance between sugar, flour, fat, and liquids. The fundamental cake equation is as follows: The 1-2-3-4 cake recipe is a simple equation that may be used to make a basic butter cake. This classic recipe calls for one cup of butter, two cups of sugar, three cups of flour, and four eggs.
    • The pound cake equation is as follows: Even if it’s a little heavy for a layer cake, a basic pound cake recipe will ask for equal portions eggs, sugar, and flour (by weight).

    Other Basic Cake Recipe Rules

    If you’re thinking about creating your own recipe, keep these broad guidelines in mind before getting started on tweaking it to your liking.

    1. The weights of the flour and sugar should be the same. For every 2 cups of sugar, about 3 cups of flour should be used
    2. the eggs should weigh the same as or slightly more than the fat in the recipe. Remember from Day 1 that a large egg white weighs around 1 ounce and a large egg yolk weighs approximately 2/3 ounce? The overall weight of the egg whites and yolks should be approximately the same as the t

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