How to Bake Flat Cake Layers
No more trimming and leveling, and no fancy tools needed! Come learn how to easily bake flat, even cake layers every time.
Leveling cakes is super frustrating, right? First off, it’s hard to get it perfectly even without a fancy cake leveler tool, and secondly, you waste so much cake. I like snacking on trimmings as much as the next gal, but I like fuller, taller cakes more.
So how to I do it?
Table of Contents
No special equipment needed!
A lot of baking advice says to use cake strips to achieve flat cakes with no domes, but I’ve actually never used them. If you like them, then go ahead and use them!
But, let me show you how you can get the same results without
How to bake flat, even cake layers
Measure your cake batter
Flat, even cake layers begin with equal amounts of batter in each cake pan. The best way to do that is with a digital scale. I have a piece of tape on the bottom of my mixing bowl with its weight (so I don’t have to remember it). So all I have to do is place the bowl full of cake batter onto my scale and do a little math:
(total weight of bowl & batter) – (weight of bowl) / (# of cake pans) = (how much batter for each pan)
Then I pour that amount into each cake pan with the help of the kitchen scale. Add the cake pan to the scale, zero out the weight, and add the batter.
If you don’t have a kitchen scale, you can also find the total volume of the batter and divide it equally between the pans. However, this method can be less accurate (and dirties more dishes).
Reduce the baking temperature
Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming on your cake. Most cakes bake at 350°F. Reducing the temperature to 325°F is all you need to do to get a flat-topped cake.
Since you’ve lowered the oven temperature, your cake will now take a little longer to bake. Reducing oven temp by 25 degrees will require you to increase baking time by approximately 1/2. Here’s an example:
Bake at 350°F for 30 min → Bake at 325°F for 30 min + 15 min = 45 minutes total
I usually take a quick peek once I’ve reached the original baking time and then every 5 minutes after that just to be sure I don’t over bake it, but the adjustment above is usually pretty accurate.
Once the center of the cake(s) is set and don’t jiggle when pans are lightly shaken, test for doneness by gently tapping the center. If it bounces back, it’s done. You can also insert a toothpick into the center, and if it comes out with just a few moist crumbs, your cake is done. Note: Always remember that cakes are delicate, so minimize how often you open the oven door.
Bake in the middle rack only
For best results, cakes should always be baked in a single layer on an oven rack placed in the middle of the oven. Trying to bake cakes on multiple racks at the same time usually results in lopsided cakes, and cakes that have browned too much either on the tops or the bottoms.
If I’m baking more than 2 cake layers, I will bake the first 2 together on the same rack in the middle of the oven, and then any subsequent layers after those are out of the oven.
FAQs
A kitchen scale makes things easy, but it’s not necessary. Simply measure the total volume of your batter and divide it by the number of cake pans you’re using/cake layers you’re baking.
If you don’t know the weight of the bowl, then you can’t subtract it from the batter to isolate the batter’s weight. Instead, put the cake pans individually on the zeroed out scale and add equal amounts of batter to each until you’ve run out of batter (I’ll start with 1lb (455 grams) of batter in each pan, then add a few more ounces to each, depending on how much batter I see left.)
Reducing the temperature to 325°F really slows down the baking process. The patience is worth it in the end! And once you’ve baked cakes this way a few times, it becomes much more natural, and you’ll be able to tell easily when the cakes are done.
Leave the oven door closed and check through the window to see that the cake appears set and is not longer moist on top. Then, quickly and carefully open the oven door and press gently with your finger. If it bounces back, then your cake is done! However, if you try to test a cake too soon, pressing the tops may cause it to collapse. If the cake appears to not actually be set once you open the oven door, quickly close it again and try again in a few minutes.
Yes, you can still bake cakes at 350°F or per your recipe’s instructions. The cakes will be evenly thick, but may have a domed top. Once cool, use a serrated knife to carefully cut the dome off.
This is so, so, soooo helpful….thank you!! Layer cake secretly kind of scare me for this exact reason (and a few others). Mastering layer cakes, or at least making one decent one is on my culinary bucket list for the year, and this has really given me the little kick I needed to get going with it 🙂
Happy I could help out Kelli! Layer cakes are so fun! You’ll be a master in no time, I’m sure. 🙂
Looks to me like it would be a lot easier just cutting a little bit of the top off. You lost me at measuring the amount in each pan.
I would have thought so too until I actually bought a kitchen scale. Now I LIVE being able to measure everything so accurately.
I’ve done this and the sides of the cake have come out perfectly soft on texture but the top is still slightly too crunchy that when eating you can feel the crunchier texture.
Is there a way to ensure the top of the cake comes out soft like the sides and in your picture?
Annalise,
This is great info. Can’t wait to try it out. Pinned.
Annamaria
Lowering the temperature, huh? Never thought about it. Will try this next time I bake a cake.
Great!!
The conversion is this one:
350ºF = 175ºC …so….. 325ºf=160-165ºC (aprox)
Thank you so much Laura!
Oh, nice! I did not know this! Would this work for a 9×13 cake? I would assume so… Pinned.
Yes, it should still work, though I’ve never actually tried it myself. It’s been a surprisingly long time since I’ve baked a 9×13 inch cake. But the principal is still the same. If you have any feedback after giving it a try, I’d love it if you came back and shared!
Absolutely! Thank you for a quick response.
My goodness, you are a genius. Seriously, can’t wait to try this.
Thank you so much! I can’t remember where I learned it from, but it is definitely too good of a tip to keep to myself!
You just saved me soooo much time!! Love this post!
Happy I could help! 🙂
Thanks for the tip! That’s always so frustrating when this dome appears! Concerning a measuring converter, I have the App “Units” on my IPhone as I read a lot of American blogs, but we use kilos, meters, Celsius in Switzerland 😉 !
I’ve always heard of lowering the temperature but never tried it because I was afraid it would have an affect on texture – but you’ve convinced me! Great post!
I have never noticed a change in texture. Thanks!
Thanks for the great tip, Kelli!
Here is a link for conversion chart posted by Simply Delicious:
http://simply-delicious-food.com/2014/03/26/conversion-chart/
I use Wilton’s Bake-Even Strips around my cake pans. My cake layers come out level every time.
I’ve heard that! But never wanted to go to the trouble of buying them. My kitchen is too small!
I had the Wilton strips and they did not work at all for me…
Use pieces of wet, wrung out towel round the outside- it will work just as well if not better (and cheaper)
lol you can just save yourself the trouble of doing the math by placing the cake pan on the scale, zeroing the scale, and THEN adding your cake batter…..
That’s exactly what I do! But it doesn’t really work for finding the total weight of the batter before pouring it in the pans. You’ll need to know the weight of your bowl so you can subtract it.
Wow! After 40+ years of baking, such a simple fix!
Regarding weighing the batter, you don’t need to subtract, just put equal weights in each pan. Sometimes you need to fuss a tablespoon or so back and forth 😉 Regarding the bake even strips….yes they work but are a major PAIN to use. This method sounds so very simple! Thanks!
why do you need to know the batter weight before going into pan?
I like to know how much batter I’m going to put in each pan, so I get the weight of the batter and then do the math. Then I put the pans on the scale one at a time, zero it out and add that much batter. If you’re better at guessing than I am you can skip it. I just don’t like to go back and forth an ounce or two getting them even, if that makes sense.
Again, simply place the empty bowl on your scale, zero out, then after the batter is finished you reweigh and divide by 3. Then place the cake pan on scale, zero out again, and add that 1/3 amount of batter.
Yeah, that’s what I was going to say!
About the zeroing out the scale! 🙂
Thanks for the tips! Here is the actual math conversion but there are so many sites that will just do the math for you.
°C to °F Multiply by 9, then divide by 5, then add 32
°F to °C Deduct 32, then multiply by 5, then divide by 9
or
Celsius to Fahrenheit (°C × 9/5) + 32 = °F
Fahrenheit to Celsius (°F – 32) x 5/9 = °C
Thanks for the info!
http://www.recipetips.com/kitchen-tips/t–917/temperature-conversion.asp
love this! so helpful, Im definitely going to try your tips next time! (Now if only I could get my layers to rise that high and thick!!)
Wjen applying the batter into the bowl just make sure your filling up the pan to either half or 3/4 of the pan.
In Celsius, 350° Fahrenheit =176° Celsius & 50° Fahrenheit = 10° Celsius
So, bake at 165° Celsius.
Such great info! Thanks so much for sharing these useful tips 😉
good lord, woman! I like the way you bake. thanks for the tips.
Sometimes, my pans laugh instead of giggle.
They are very tickelish.
I miss the beach!!!
;o). <3
How do you get your measurements for the amount of batter to use for the size of cake tin?
I rely on the recipe to tell me what size pan and how many to use. Also, as a general rule, I do not fill my cake pans more than 2/3 full.
I always bake my cakes at a lower temp. than recipes specify but I also rap the bottom of the pans on the counter to deflate bubbles; while I always get level cakes, there is minimal rise. The cakes are still fluffy but I heard that rapping the pans deflates the batter. Is this what is causing the cakes not to rise?
Hi, this is an interesting article, and I agree with equal amounts of batter in pans and lowering the temperature, I do that for less browning on sides and sure the dome is smaller. But, it depens on the recipe. The dome comes from the levening agent too, like baking soda or baking powder. So, some recipes will still have a dome, even after your instructions, while others can have no dome. You didnt specidy what recipe you used. The recipe I use for lemon cake, red velvet does not make a dome, while the pound cake, even with your instructions still has a dome.
Happy baking!
Thank you for your input! I have actually never had a recipe baked with these instructions either have no doming or considerably less doming. I follow these instructions with all of my layer cake recipes.
POUND CAKE IS USUALLY BAKED IN A LOAF PAN WHICH WORSENS THE DOME EFFECT, A CAKE PAN WILL REDUCE THE DOMING EFFECT.
So this would also work on cakes that you bake that you need to bake longer? I have that delicious choc cake of inspired by chocolate Michelle and find that when I bake it at recommended heat that the smaller cakes are fine but when I bake cakes in bigger diameter they always seem to get real toasty on the outside edge and on top, with center sometimes being almost underbaked?
Sounds like maybe your oven temp is off? Try inserting an oven thermometer before preheating and seeing if it reads the same. If the oven is too hot that could be why the edges burn before the center cooks completely. Good luck!
I always encounter same problem with sponge cake. Normally we are nt allow to insert toothpick in the center for sponge cake. My sponge cake remains unbaked in the centre, even thought it cracks on the top. Oven temperature sounds good. So what else could help me please?
Will this work for cupcakes too??
You can make your own baking strips for the pan out of paper kitchen roll and aluminium foil – just a bit of measuring, cutting and folding – takes minutes
Thanks for the tip!
Just google, “Fahrenheit to Celsius Calculator”, and Google has their own calculator at the top of the page.
To convert from Fahrenheit to Celcius, subract 32, divide by 9 and multiply by 5.
350 F would be (350-32) /9 x 5
318 /9 x 5
35.33 x 5 = 176.66 C (about 177C)
If ever in doubt if you’re doing it right, remember that 98.6F = 37C
That’s great! I didn’t know that convertion, very useful. Thks for sharing yr knowledge.
OK so I have read all of your comments and I can only say that many many years ago when I was doing all that baking (still do some but no where near what I used to) I used a very simple method for smoothing out the cake domes. The minute your cake is removed from the oven, either use an oven mitt or just a pot holder and lay on the top of your cake. Press down to remove the air and the dome goes away on its own. Hope this helps!
I think I have actually heard of that tip before, but haven’t tried it myself. Thanks for reminding me to see how it works next time I bake a cake!
Annalise, let me know if you try this. I just wanted to add not to push too hard on the cake but still kind of firm. You can actually watch the top and tell when you have reached the point of evenness.
iPhone has a conversion app! Saves the trouble! (not sure about androids though)
I lower 180degrees celcius to about 150degrees to get my cakes flat
Does this work with box cake mix, or just cakes from scratch?
While I haven’t tried it with a boxed cake mix, the principle is still the same and I believe it will work.
Hello! Thanks for sharing this very helpful tip in baking cakes. I was wonder inc if you can give me the recipe for this wonderful cake you post here…it looks delish!
Hi Delisse! I believe the layers shown in this post were destined for this Bunny Surprise Cake.
I just run a spatula around the mixing bowl/measuring cup and then divide by how many cake pans then pour that many ounces from bowl. (running spatula around after each pour)
Thank you! You are so nice to share.
I tried every part of this trick, but my cakes still turned out without a flat top.
Hi Stephanie, sorry it’s not working for you. Have you tried testing the temperature of your oven? Maybe it’s off. You can try reducing the temp another 15-25 degrees and see if that does the trick (just remember that will extend the baking time further). Also, sometimes mine still come out with a little bit of a dome, but it usually flattens itself out in the fridge overnight before I decorate it. Hope this helps!
April 3rd is my birthday
I’ve been baking for 56 years and never had a cake dome in the center. My grandmother taught me how to bake when I was 9 and her “trick” for baking a flat layer cake. Eyeball the batter trying to put the same amount of batter in each pan. The trick…take the cake pan and hold it on the sides, give a good tap/bang on the counter and bake according to your recipe. Works every time. No need for special gadgets.
Thanks for the tip! I´ll try it on Wednesday for my mothers birthday! Hope it´ll work! 🙂
Isabell
What about using a convection oven? From what I understand, if I use the convection baking option it automatically reduces the temperature, but I still cook for the same amount of time. Do you know if that’s accurate?
Hi Jennifer! I’m afraid I don’t have any experience with convection ovens so I can’t offer any advice. Hopefully another reader can chime in!
Does anyone know the exact recipe fr this cake?and does it work ?
I believe the layers pictured here were actually for this bunny cake. If you’re looking for a basic vanilla cake recipe, this one is my favorite.
I am still very confused about the formula for arriving at the total weight for each pan. When you say to divide the weight of the batter by the # of pans. How does the size of the pans figure in? For instance if you have 2 pans but one is an 8″ pan and one is a 10″ pan, then the weights would be different, right? I really would like to figure this out since my pans seem to always be to full and make a mess in the oven, but I am trying to get them to rise to the top so I can cut them off level!
Hi Joretta! The formula only works for pans are the same size. For an 8″ and 10″ pan, you’ll need to figure out the volume ratio of the pans and apply that to the batter. It’s a bit of math, good luck! 🙂
If you weigh your bowl, then tare your scale, It should read zero. lift the bowl and you should have your tare weight (ie a 5 lb bowl scale should read <5lb. The weight of your batter will then be easy to divide into the # of cake pans you are using
I am so happy I stumbled across this on Pinterest! My favorite chocolate cake recipe – Hershey’s Especially Dark – not only domes terribly, but always domes lopsided despite my best efforts to rotate the pans. I just tried your trick, although I only decreased the temp to 335 because I was afraid that with three pans in the oven 325 would be too low. It did dome, but only a teensy bit, and not lopsided! Thank you for solving the mystery for me!!
Do you have a trick for cutting the layers in half evenly? Like if you’re turning two layers into four.
You know, Chelsea, I don’t. I usually eyeball it as best as I can with a very large serrated knife. Or I’ll put a few toothpicks in place to act as a guide. But most often I just take the extra time to bake the 4 cake layers instead of 2 so that I don’t have to worry about halving it. I wish I was more help, sorry!
I actually just made a comment about that – I haven’t tried it yet, how do you adjust the baking time when doing 4 layers instead of 2? Thanks! (I’m not a baker, but throwing a baby shower for a friend!) 🙂
If you want to bake 4 layers at the same time I would place 2 on each oven rack, spacing the oven racks evenly in the top and bottom thirds of the oven. You may need to rotate the pans halfway through so they bake evenly, but the total baking time may not be that different. Just keep an eye on them. Hope this helps!
Hi, there, I’ve heard of people using dental floss to slice a cake for thinner layers. I haven’t tried it yet but plan on it soon. Also the same technique is said to work to slice the dome off. For me that sounds easier since I don’t have a scale and only about 1/4 the counter of normal kitchens and very little storage. Anyway I hope this helps.
I’mI always put a tray of cold water in bottom of oven, this stop any dome forming and keeps top flat, it also keeps cake moist
Hi,
How long do you normally leave your cake to cool in the pan before inverting it on a wire rack to cool completely?
Hi Emily! I usually leave the cake in the pan for about 15 minutes, but sometimes longer if I’m lazy.
Amazing! Such simple tricks! I really wanted to “striped” cake (not frosting the sides to see the layers) but was dreading splitting the 2 layers! Now I can just bake in 4 pans with your tricks! THANK YOU!!
This whole concept is interesting, I’ve thought about measuring cake batter for even layers but never tried it….how about just measuring the actual cake batter using measuring cups as you scoop it into the pans, might work also, great post though:)….
I’ve used a large ice cream scoop to fill the pans evenly. Start with 4 or 5 scoops in each pan for a 2 layer cake, then divide the remainder between the pans.
Will this work for a 13 x 9 cake? I have to make the cake level as possible because two more layers of cream have to go on top.
The same principle should apply, yes, though I haven’t tried it myself to give you any tips on time, etc. Keep an eye on it, but try to limit how often you open the oven door to prevent the cake from falling. Good luck!
I worked in a bakery for several years, and here are a few secrets.
ALWAYS line your pans with parchment rounds; after cooling for ten minutes, turn the cake out onto a cake round…Now the perfectly flat bottom is the top and the weight of the cake will flatten what was the top to make the new bottom. Got it ? Okay. Last hint…if you have to torte the layer, do it after chilling, and cut a tiny “V” at the edge of the layer before you torte it. Even if you cut at an angle, when you line up the “V” after icing or filling , the layers will still be flat. I wish I could draw you a picture…but think about it, it will make sense…works every time.
Just found your blog, but I’ll be back! Great info!
Hi Annalise
Do you think this will work well on eggless cakes too? And do you recommend freezing eggless cakes as well?
I don’t see why you couldn’t bake your egg-free cake with this tip, or why you couldn’t freeze egg-free cakes, but I don’t think I’ve ever specifically tried it!
I made a large cake (2 cake mixes in each pan). I turned the oven to 325 degrees and also added a little more time like you mentioned. I also put a damp, not wet, tea towel on top of cake and gently push for 10 seconds to desired level, then slam the cake minus the tea towel upside down onto my counter that was covered in cling wrap then wrap very loosely because it will shrink to fit cake. Let it cool completely…overnight. Freeze as is until needed. It keeps cake moist. I did this for a big graduation party and it was delicious. I forgot to mention that I line my pan bottoms with parchment paper. Sounds scary, but it works great!
Hi. I didn’t see any comments on how you prepared the pan? Traditional grease and flour? Cooking spray?
Thanks!
I usually use a baking spray, but you can read more about about how to prep cake layers here.
I’ve just tried Shirley’s tip and applied light pressure to the top of my 12 inch square cake that domed despite the homemade baking strips. It worked!
Yay! Thanks so much for the feedback!
Another way to reduce or eliminate doming of your cakes is to wrap your pans with a damp towel that you’ve secured with a safety pin.
This helps to keep the outside of the pan a slightly lower temperature, allowing the cake to rise evenly.
Yes, I’ve heard a lot about this trick! I just prefer to skip extra equipment whenever possible so I choose to lower the temp and increase the time. 🙂
This is so, so much helpful….thank you!! You explain this all the complex process in easiest way.
Wonderful! So happy you found this helpful.
What would be the time for a 6 inch pan?
BTW love your website and the simple to understand tutorials!
Thank you, Annalise, for this excellent blog! My goal is to make better layer cakes and your instructions and comments are so helpful! Last night, I made 3 beautiful, flat layers for a carrot cake. When I got them out of the oven, not ONE part of the cake was stuck to the pan! No running a knife around the edge, no part of the layer sticking to the bottom, nice, flat layers! That was a major victory for me and I give you the credit! 🙂
YAY!!!! Thanks so much for your feedback. I love hearing that my methods works for other home bakers! xoxo 🙂
WOW thank you for sharing these great cake baking tips. I have always cut the domes off and then flipped them over so the bottoms get the icing. I never understood how much longer you increase baking time when you reduce the temperature. I have been using a scale to measure all my ingredients for several years but never thought about weighting the amount of batter in each pan! I have learned some great tips from you to make cake baking a lot more predicable 🙂 I have a tip to make sure the center of the cake is baked. I put an icing nail for making flowers in the pan head side down spayed with a bit of Pam. When you flip your cake over for bottoms up simply remove the nail after removing the parchment. Fill small hole left in the cake with icing.
Impressive
Nice tips! Thanks for sharing! Can’t wait to exercise my baking skills since I am a new baker.
Another help is to wrap cake pan in wet wraps which prevents the outer edges from baking faster and ultimately the cake is flat
Thanks for this article
Great share! This post is very useful.
Not at all helpful!!!
Or… you can simply buy Baking Strips!!! Works like a dream every time!
Hi
When you weigh the bowl and batter, do you go by pounds, ounces or grams?
I usually go by pounds and ounces.
Wow awesome blog. Thanks Again. Really Great.
https://www.share-collections.com/2022/01/zucchini-squash-fritters-recipe.html
Hi – I just tried your method and I think it should be noted that since the cakes won’t rise as much to create a dome, there is a good chance that if the pan is not big enough, it will overflow into your oven.
How awesome! Your tips are so helpful I am always so intimidated with 3 layer cakes. This just made so much sense. Thanks for sharing your ideas
Didn’t work at all on my cakes.
Hello, I’m trying to bake a 10” and 8” tiered cake. Need to know for the 10” if I bake at 325 for 45 min?? As well as the 8”? And I’m using box cake mix. I was going to add 3 c of batter in the 10” and 2 c in the 8” for 1” cake round
Thank you
Jamie
Hi, thanks for the advice! How much time would you bake a 10 inch cake, a 6 inch cake, and an 8 inch cake at 325 degrees?