How to bake flat cake layers
Here’s how to bake flat, even cake layers. No more trimming and leveling, and no fancy tools needed!
- Measure your cake batter and make sure all of your pans have the same amount. You can use a spring-loaded scoop to scoop even portions into each, or a digital kitchen scale (my preferred method, easier and more accurate!).
- Bake the cakes at a lower temperature for longer. Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming on your cake. Reduce oven temp to 325 and increase baking time by approximately one-half.
For more details, see my full photo tutorial on how to bake flat cake layers.
Cakes baked at 300 degrees have more time for the edges to brown, resulting in flat cakes. Similar like wrapping a cake pan in cake wraps, in essence.
Baking cakes at 300 gives the edges more time to bake higher resulting in flat cakes. It’s essentially the same as wrapping a cake pan w/ cake wraps.