Place the first cake layer on a cardboard cake round or turntable.
How to cut a cake into even layers?
How to cut a cake into even layers. 1 Step 1. Use the paring knife to score the entire outside edge of the cake halfway up the side. Go slowly, get down at eye-level if necessary, and 2 Step 2. 3 Step 3.
How do you assemble a layer cake without a mixer?
How to Assemble a Layer Cake. A rotating turntable makes cake decorating much easier; if you don’t have one, use a plate on an inverted bowl. Place one layer on an 8-inch cardboard round; place the round on the turntable, securing it with a dab of buttercream. With a long serrated knife, trim tops off both cake layers to make flat surfaces.
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 do you use to hold the cake layers together?
Once the cake is fully stacked, I like to use drinking straws or dowels to help hold the cake layers in place (especially if it’s 4 layers or more). Drinking straws are the easiest.
How do you layer a cake on top of each other?
How to Stack and Decorate a Layer Cake Without an Architecture
- Stack it evenly. Some cakes dome when baked.
- Invest in a turntable (the other kind) I’m not talking about your vinyl.
- Use an offset spatula—or a handy alt.
- Cover your cake plate.
- Add a little something on top.
- Have a backup plan.
How many layers should a cake have?
What is this? You will need at least two layers for your cake. I think three layers is the perfect proportion but you can stack as many as you like.
How 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.
Can you stack cakes without boards?
Before you can stack a cake, all of the layers must be leveled, even and finished with buttercream or fondant. Every tier should be on a cake board (cardboard round or other shape), and the bottom tier should be on a thicker cake board to support all of that weight.
Do you stack cakes upside down?
Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble. Tuck overlapping pieces of parchment paper under the edge of the cake; this will help keep your stand clean as you frost.
How tall should cake layers be?
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 is the most popular cake filling?
The most well-known of cake frostings, American buttercream is simply butter and icing sugar whipped together until fluffy. Its consistency is perfect for spreading smooth or piping beautiful shapes, and it’s most commonly used to decorate cupcakes and sponge layer cakes.
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 way to cut a layer cake?
How to decorate a layer cake like a pro?
How to cut perfect cake layers?
How to cut a cake into even layers
- On August 4, 2015, Annalise posted a blog entry (updated April 3, 2020) If you’re hoping to give your layer cake a little additional oomph, adding more cake layers is a terrific method to accomplish your goal.
- When you cut into a taller cake, you’ll hear more oohs and aahs from your friends and family as they watch you slice into it.
- While it is possible to bake each layer separately, you may not have enough cake pans or oven space, in which case cutting cake layers in half horizontally is the best option.
It is possible to divide cake layers in half using a variety of methods.You may use a specialized tool, cut them in half using toothpicks, or even use dental floss to divide the layers.This strategy, on the other hand, is my personal favorite.It is simple, accurate, and does not need the use of expensive equipment.
What you’ll need
- You’ll need a tiny paring knife as well as a big serrated knife for this project.
- The layers you intend to cut should be cooled before cutting, since a chilled cake is considerably more stable than a cake that has been left at room temperature.
- I prefer to make my cake layers the day before and keep them refrigerated until needed.
I also use this approach to bake cakes with flat tops, but if your cake layers have domed tops, you’ll need to cut them out with a serrated knife first before slicing the layers in two as described above.Finally, I like to divide cake layers that are 2 inches or more in thickness rather than cutting them in half (tall).Cake layers that are thinner might be more challenging to deal with.Let’s get this party started now that you’re ready!
Making use of the paring knife, score the whole outside edge of the cake halfway up one side of the cake. Go slowly and carefully, getting down to eye level if necessary, and avoid cutting too deeply. This is just intended to serve as a point of reference.
Cut through the cake with the serrated knife, following the depression produced with the paring knife. Once again, move gently to ensure correctness; there is no need to rush this process.
- Lift the top layer of the cake away from the bottom layer using the knife.
- Your cake should be strong enough to be lifted easily without buckling or crumbling, but if you’re working with a cake round that is bigger than 8 or 9 inches in diameter or cake layers that are exceedingly thin, you may need to take a little more precaution.
- Use the separated layers right away to assemble a layer cake, or wrap them separately in plastic wrap and keep them in the refrigerator for up to 5 days or in the freezer (double-wrapped) for up to 1 month in the refrigerator or freezer.
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How to Assemble a Layer Cake
0506 msl frost.jpg Advertisement Advertisement
Step 1: Trim the Cake
- A99510 fa02 cakea1.jpg A spinning turntable makes cake decorating considerably easier; if you don’t have one, you may use a plate atop an inverted bowl as a temporary substitute.
- Using an 8-inch cardboard round, arrange one layer on top of it; set the round on the turntable and secure it with a dab of buttercream.
- Trim the tops of both cake layers with a sharp serrated knife to create smooth surfaces on both layers.
Step 2: Spread Filling
A99510 fa02 cakea2.jpg 1 cup of buttercream should be spread evenly over the top of the first layer, using a tiny offset spatula to do so. Spread the buttercream on top of the cake so that it reaches over the edges. Advertisement
Step 3: Crumb Coat
- A99510 fa02 cakea3.jpg Place the next cake layer, cut side down, on top of the buttercream, pressing slightly to make it level.
- Repeat with the other cake layers.
- Spread the cake with 1 1/2 cups extra buttercream, as well as any spilling out from between the layers, using a tiny spatula to create a ″crumb coat,″ which is a thin coating of icing that seals in the crumbs.
Refrigerate the cake for 15 minutes to allow the flavors to blend.
Step 4: Frost the Cake
- A99510 fa02 cakea4.jpg 2 1/2 cups buttercream should be generously applied on the chilled cake using an offset spatula, starting at the top and working your way down the cake.
- As illustrated, hold the spatula at a 45-degree angle to the cake while slowly rotating it on the turntable (see illustration).
- If the buttercream looks to be streaky, soak the spatula in hot water for a few seconds and wipe it dry before continuing to spread it.
Step 5: Smooth Frosting
A99510 fa02 cakea5.jpg Smooth the sides of the cake with the help of a bench scraper. Slowly spin the turntable while holding the scraper perpendicular to the cake and one edge lying on the platter. With the little spatula, you may make minor adjustments to the cake’s appearance. Refrigerate the cake for at least 30 minutes before serving. Advertisement Advertisement
Step 6: Mark Cutting Lines
A99510 fa02 cakea6.jpg Cut a circle of parchment paper 8 inches in diameter. To make 16 equal wedges, fold the circular in half four times and then in half again. Remove the paper from the package and set it on top of the cooled cake. Make 16 vertical lines around the sides of the cake using the bench scraper as a guide and gently mark them with the fold lines on top of them.
Learn how to make a layer cake with this step-by-step tutorial.
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- 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.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 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.
- 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 on preparing numerous cakes, I recommend getting a cake container, which secures the cake with an airtight lock.
- It may also be a terrific method to carry 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
- 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
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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
- 1 1/2 cup (339 g) (3 sticks) unsalted butter, room temperature
- 1 1/2 cup (339 g) (3 sticks) powdered sugar
- 5 cups (650 g) confectioners’ sugar
- 12 mL pure vanilla extract (about 2 1/2 tablespoons)
- 1 cup (30mL) heavy whipping cream (or milk)
- 2 teaspoons (30mL) sugar
- 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 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.
- 3Put another layer of cake on top of the first one you just made.
- The cut side should be facing down when utilizing a cake layer that has been cut to size.
- It is OK if part of the icing beneath the cake layer drips over the sides.; 4 Spread a layer of icing or filling on top of the cake layer to finish it.
Make a second 1/2 cup to 1 cup (125 to 250 g) of frosting or filling and spread it evenly over the top of the most recent cake layer.As you continue to stack the cake layers and distribute filling between them, you will have finished adding all of your cake layers to your cake tower.You should leave the top layer of cake unfrosted for the time being because you will be coating the cake with a crumb coat later on.
- 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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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 supposed to be doing when it came to baking a layer cake.
- Oh, no, I’ve had more than my fair share of cake mishaps.
I’ve learned through a lot of practice 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 word to describe a cake is ″build,″ because, in my opinion, there is so much more to it than just knowing how to frost it.Today, I’d like to walk you through the process from beginning to end.
My approach, while certainly not the only one, has proven to be extremely effective for me.This tutorial has been on my blog since 2011, and I’ve since broken 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.
- 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 complete guide on how to bake flat cake layers for additional 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!
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 Stack and Decorate a Layer Cake Without an Architecture Degree
- Even the most meticulous pastry maker (I may or may not have two pairs of culinary tweezers, two X-Acto knives, and a protractor in my kitchen drawer) can appreciate the beauty of a layer cake that appears to be a little sloppy in the middle.
- Layer cakes are the pinnacle of home baking: they’re nostalgic, approachable, and produced with passion.
- If someone given me the choice between a perfectly baked commercial cake and a slightly drooping handmade cake, I’d take the slightly slumped homemade cake every time.
Having said that, there is no reason why your layer cake should not look as wonderful as it tastes—especially considering it may be the focal point of the party—because it is the centerpiece of the celebration.Here are six crucial techniques for decorating your layer cake now that you have mastered the art of baking one.
1. Stack it evenly
- When certain cakes are cooked, they rise to the top.
- Because rounded tops provide less stability, stacking cakes with rounded tops will result in an inconsistent appearance.
- Approaching the cake layer from an angle that is below eye level, use a long serrated knife to slice off the domes.
I prefer not to cut all the way through the cake in a single cut since you are more likely to cut the cake crookedly if you do it this way.Instead, cut into the cake about a third of the way through, toward the center, then turn the cake around and cut toward the center once again.Continue until you have worked your way around the entire cake, and then cut through the center of the cake and lift off the dome.(It helps if you have a turntable; see below for additional information.) After that, turn the top cake layer upside down so that the bottom of the cake is facing up (see photo).
You should have a flawlessly flat and crumb-free cake top at this point.Some folks choose to throw away the cake toppers.They’re what I call the ″ideal snack.″
2. Invest in a turntable (the other kind)
- I’m not referring to your vinyl record collection.
- A cake turntable makes cake decorating a far more efficient process in every respect.
- There are several inexpensive alternatives to the hefty cast-iron Ateco version, which is the gold standard.
If you want to utilize a turntable, you’ll also want to get some inexpensive cardboard circles to serve as cake supports.This will allow you to support the cake while transferring it to the serving plate (or box) without the risk of the cake shattering or collapsing.In order to ″glue″ the bottom cake layer to the cardboard, a small amount of buttercream is used.While decorating the cake, use a folded, moist paper towel or a piece of tape to secure it to the table.
This will prevent the cake from moving while you work.Aside from adding a little height to the cake (I typically tape two together), cardboard circles also help to prevent the cake knife from damaging your beautiful plate while serving the cake.
3. Use an offset spatula—or a handy alt
- The majority of bakers swear by offset spatulas, both large and little, for spreading and even buttercream on a cake or other baked good.
- An offset spatula, which serves as a straightedge, leveling tool, and spreader all in one, is well worth the money.
- Offset spatulas, on the other hand, are not the only equipment that may be used to apply buttercream to a layer cake.
As well as these equipment, bench scrapers and even home rulers are frequently used, especially when it comes to spreading buttercream uniformly over the sides of the cake.After you’ve finished decorating the cake with buttercream, place the long edge of the ruler or bench scraper flat against the side of the cake, with the bottom edge resting on the cake turntable or plate.Needed the ruler, drag around the cake, or spin the cake on a turntable if using, to make smooth, uniformly buttercreamed sides, repeat the process on the other side.
How to Make a Layer Cake for Beginners
Making a layer cake is simple, and this article will show you how to do it in no time. Learn the techniques for leveling the cake, filling the layers, applying a crumb coat, and applying a stunning finishing coat to your cake. A birthday cake, a smash cake, or any other type of celebration would benefit from this guide.
Easy Layer Cake Overview
- Intermediate skill level
- techniques used include crumb coating and sanding.
- This layer cake lesson is intended at novices.
- While I am someone who is extremely knowledgeable about baking science and right technique, creating baked items that are visually appealing is not my strong suit!
- As a result, I wanted to produce a step-by-step instruction for making a layer cake that was simple to follow.
I asked my administrative assistant, Kelly Haines, to assist me with this because I don’t have a lot of prior expertise in this area.Kelly is a pastry chef by training, and she has a great deal of expertise in creating exquisite baked items.
What Kind of Cake to Use for a Layer Cake?
- You may use any cake that you like to create your layer cake structure.
- I like to use at least three layers since I believe the ratio looks best that way.
- My chiffon cake is my favorite cake to use for a basic layer cake since it is light and airy.
It comes out to be exceptionally moist, delicate, and fluffy when finished baking.Additionally, a chiffon cake is the ideal canvas for virtually any flavor of filling or icing.A classic sponge cake, a rich chocolate cake, or even a red velvet cake are all good possibilities for a birthday celebration cake.
What Kind of Frosting to Use for a Layer Cake?
- Buttercream frosting is the most popular form of icing for layer cakes, yet it is also the most time-consuming.
- In this lesson, I’ll show you how to make a traditional buttercream icing.
- Because the frosting is not absolutely smooth, as you can see in the photo, this is exactly what will happen when you use this particular buttercream.
It becomes crusty quite fast, and it is difficult to get it to be completely smooth.That is OK, as long as you are aware of the situation.The ideal buttercreams to use for making a flawlessly silky smooth cake are Swiss meringue buttercream and Italian meringue buttercream, respectively.When compared to traditional American buttercream, these types do not crust over and will provide you with the most beautiful finish on your cake.
What Can you Use for a Filling in a Layer Cake?
A layer cake can be filled with a variety of different items! It is possible to utilize the icing that you have chosen as the filling if you so choose. Alternatively, jam, curds, whipped cream, fresh fruit, or even pastry cream might be used. The possibilities for cake filling are infinite! And switching up the filling is a great way to make a variety of different-flavored cakes!
How to Make a Layer Cake
The method of making a layer cake is quite straightforward. The most effective approach to comprehend it, though, is to watch a comprehensive explanation. I strongly advise you to watch our YouTube instructional in its full in order to view the complete procedure.
Step 1: Bake & Cool your Cake Layers
- Your cake will require at least two tiers to be properly constructed.
- Three layers, in my opinion, is the ideal proportion, but you may stack as many as you’d like on top.
- Although any cake recipe may be used, the cake featured is my standard chiffon cake, which you can find here.
It is the ideal airy cake that can be paired with nearly any icing or filling of your choice.This cake may be made in three 8-inch layers or two 9-inch layers, depending on your preference.Allow for thorough cooling of the cooked layers before proceeding to the next step.
Step 2: Level the Cake Layers
- Once the cakes have been allowed to cool fully, they may be leveled.
- Make use of a serrated knife and hold it horizontally, so that it rests on the sides of your first cake layer.
- The dome of the cake was chopped off by swinging back and forth on the seesaw.
The leftovers make for an excellent snack while you are constructing the cake!If you want, you may use a cake leveling tool, which is especially useful if you have created thick layers and need to divide them in half after baking.I, on the other hand, always use a serrated knife.
Step 3: Fill the Cake Layers
- Fill up the gaps between the first and second layer