How to Build a Layered Cake
From prepping your cake pans to applying frosting, I’ll show you everything you need to know to build a beautiful layer cake!
Let me confess that I haven’t always known what I was doing, or even what I was supposed to be doing when it came to making a layer cake. Oh no, I’ve had my fair share of cake disasters! I’ve learned through lots of practice and tips I’ve picked up from other bakers and bloggers. All of it paid off and I feel like I can safely say that I know how to build a layer cake.
I like to use the word “build” because in my opinion, there’s so much more that goes into a cake besides knowing how to frost it. Today I want to show you how I do it, from start to finish. I’m sure it’s not the only way, it’s just my way, and it has worked really well for me.
Table of Contents
- Prep your cake pans
- Bake flat even cake layers
- Prep and store cake layers in advance
- Assemble layer cake
- Frost layer cake
- Storing and transporting your cake
- Enjoy!
This tutorial has been on my blog since 2011 and since then I’ve broken up each piece into its own post. What once was an unbearably long-winded post is now hopefully a little easier to navigate. But don’t worry, I’ll link you over to the other tutorials so you won’t miss a thing. Ready? Let’s get started!
(Disclosure: affiliate links below.)
Prep your cake pans
The first thing you need to do is prep your cake pans. Nothing stops a layer cake in its tracks like layers that stick or break apart as you remove them from the pan. Here are 2 steps to prepare your cake pans to make sure the cake comes out perfectly every time.
1) Use parchment paper
The most important preparation you can make when baking a cake is to line the pan(s) with parchment paper. This ensures that the bottom of the cake will not stick to the pan, and that it will all come out in one piece. I never bake a cake without parchment paper! You can trace and cut full sheets of parchment paper to fit your cake pans, or you purchase rounds of parchment paper.
2) Grease with butter + flour OR nonstick baking spray
Creating a barrier between your cake batter and pans ensure nothing sticks as it bakes. You can either coat parchment paper lined cake pans with a layer of butter (or margarine or shortening) and then dust with flour to create a barrier, or you can use a nonstick spray. Bakers Joy is a cheap option that you can find at almost any grocery store, but you can also find more heavy duty products at restaurant or baking supply stores or online.
Looking for more help + step-by-step photos? See my complete guide on how to keep cake from sticking to the pan.
Bake flat even cake layers
Once you’ve prepped your pans and made your cake batter, the next step is to bake! Of course, you can just pour the cake batter into the pans, but two simple tricks will ensure all of your cake layers will be the same size and have a flat top, which makes assembly a whole lot easier.
1) Use a digital scale to measure and distribute your cake batter
Weighing your cake pans as you fill them ensures each layer will be exactly the same size. I love my digital scale for this purpose.
2) Reduce baking temperature
There are several ways to bake a cake with a flat top, but this is my favorite. It requires no extra tools! Simply reduce the temperature by 25 degrees and increase baking time by one half. The lower temperature slows the oven spring as the cake bakes, preventing a dome from forming. Here’s how to do it:
The recipe says to bake at 350 degrees for 30 min → Instead, bake at 325 degrees for 30 min + 15 min, or 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 this adjustment is usually pretty accurate.
Looking for more help + step-by-step photos? See my complete guide on how to bake flat cake layers.
Prep and store cake layers in advance
Building a layer cake is typically a 2 day process for me. I like to bake the cake layers and let them chill in the fridge overnight. This way they are cold and firm when I work with them, and less likely to move around or crack. Sometimes it’s helpful to plan even farther ahead, and so here are two ways to store cake layers in advance.
1) In the fridge
The fridge is a great place to store individual cake layers short term. Cover with plastic wrap and store in the fridge for 3-5 days.
2) In the freezer
Cake layers freeze very well and the freezer is a great option if you need to store them for more than a few days. Double wrap with plastic wrap and freeze for up to 1 month, or possibly longer. To thaw, let them sit at room temperature side-by-side (not stacked) in their wrappings for several hours and up to overnight.
Looking for more help + step-by-step photos? See my complete guide on how to store cake layers.
Assemble layer cake
While not necessary, I like to use a turntable and cardboard cake rounds when assembling a layer cake. Cardboard cake rounds make it easy to transport the cake back and forth from the fridge and to your cake stand, and a turntable makes frosting the cake so much simpler!
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. This way you’ll have a smooth surface to work with.
2) Top with a layer of frosting or filling, about 1 cup for an 8 or 9-inch cake. If you’re using a softer filling like lemon curd or preserves, first make a “dam” of frosting around the perimeter of your cake round. This will keep the filling from leaking out. You can use a piping bag and tip, or just use a spatula.
3) Repeat with remaining layers. If you’d like to split your cake layers horizontally to create more layers (2 layers become 4, for example), use a knife to first score the cake layer all way around. Then use a large serrated knife to cut the layer in half, using the scored line as a guide. For more help with splitting cakes + step-by-step photos, see my complete guide on how to cut a cake into even cake layers.
Frost layer cake
The most important part of frosting a cake is the crumb coat, and it’s the best way to take your layers cakes to the next level. A crumb coat is a thin coating of frosting spread over the whole cake to smooth out the shape of the cake and seal in crumbs. It doesn’t need to be a thick coat and it’s okay if it’s a little mess. The “naked cake” look that is so popular right now is often just a simple crumb coat.
1) Apply crumb coat
Starting at the top and working your way down, apply the crumb coat, filling in any gaps or uneven surfaces. If your frosting is pretty thick, you may want to thin is out with a tablespoon or two of milk. Then, chill in the fridge for about 30 minutes.
2) Apply final coat
Finish the cake with a thicker coat of frosting, again starting at the top and working your way down. You can use an offset spatula or bench scraper to even out the sides and top. Using a turntable and long gentle strokes is the best way to get a smooth finish. Chill in the fridge for at least 30 minutes to set the frosting.
Looking for more help + step-by-step photos? See my complete guide on how to frost a layer cake.
Storing and transporting your cake
I like to store my finished cakes in the fridge to keep them cold and firm, and also to keep them protected from accidents and curious fingers. They’ll keep for up to several days. Once cut, cover with plastic wrap to keep the cake from drying out.
If you’re planning to transport your cake, chill it for at least 1 hour after assembly to make sure it’s really solid and only remove it from the fridge just before transportation. Consider putting it in a box or cake keeper to protect it. If it’s a larger cake, you may also consider inserting dowels into the cake to hold it in place (I only do this for stacked cakes or cakes larger than 10 inches).
Enjoy!
And that’s it! You’ve successfully built a layer cake! I hope you’ve found this tutorial helpful. If you have any tips of your own, please feel free to share them in the comments!
This post was originally published February 2011. Photos and content have been updated.
Love, love, love this! I will be coming back when it's time to make Tim's birthday cake.
omg!
Thank you so much! That was so helpful! Now I know why my cakes always look…rustic.
oh this was great! So many helpful tips. I never thought to make my cakes overnight. Thanks!
Great post. Cute photo too!
Fantastic tips! Always good to know how the pros do it!
xo tash
Annalise, this cake is perfect! Thank you so much for this tutorial. When I make my husband a cake for his birthday in March, I'll definitely be referencing this. Great job on this beautiful cake!
That was very cool!! I liked the video and the pictures:) Great job-thanks:)!!
Great tutorial!.. Thanks!
Tutorial was outstanding, very professional and easy to follow.
Sandy
Thanks for this–it definitely takes some of the terror out of baking a layer cake. 🙂
Thank you for this tutorial! It is soooo appreciated!!
Mary
Delightful Bitefuls
Wow that is truly beautiful. I've never made a layer cake before so I didn't know how much work goes into it! Now i feel like I want to make one. Thank you so much for these tips.
This is a wonderful post!
Thanks for sharing such detailed and wonderful tips!
Thank you for posting this! I'll be making a couple of cakes for graduation this May, and this will be very helpful!
Thank you so much for this beautiful tutorial! I want to try it out soon. I'd love for you to submit this to the M&T Spotlight: http://www.makeandtakes.com/spotlight
This is so helpful! Something always goes wrong when I make a layer cake. In fact, it was my new year's resolution to successfully assemble and frost one 🙂 one question though… You've never had a problem with the cake drying out if you refrigerate it overnight?
Allix,
I generally don't have any problem with the cake drying out overnight in the fridge in the plastic wrap. If I think it'll be in the fridge longer than one night, I may double wrap in plastic just to be sure.
Wow! I've literally never been able to make a perfect layered cake because it's either domed or sunk in the middle, and as for frosting? Don't talk to me about frosting! What a disaster!
But these tips are awesome. When I get home I'm going to have a go and see if I can't make a (near) perfect cake! Thanks love =)
Jax x
Great tutorial. I'll have to remember the tip to weigh the batter to get even layers. I love my digital scale but hadn't thought to do that for some reason.
So great meeting you yesterday. Don't know why I didn't put your gorgeous blog together with you.
wow! Thanks for the tutorial!
What a gorgeous creation. Your photos are simply wonderful and you instructions wonderfully clear. This is my first visit to your blog so I've spent some time browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings…Mary
Hummm, this cake looks so delicieux !
I am moving in a new house, all my kitchenware is packed, I just cannot wait to unfold everything and bake this gorgeous chocolate cake…
Merci !
great post! i was inspired by your story. time really makes a person better. even in making cakes.cakes on line
I really like your tip about baking the cake at a lower temperature for longer… I HATE cutting the rounded part off (although my husband enjoys the scraps haha)
Great great post Annalise! I am going to be making another layer cake for my birthday, and even though I have made them before I learned something new from your post: Weighing the batter to divide it evenly is genius!
I always have issues frosting and getting my finished product where I envision it in my head. This step-by-step (with awesome photos) is a HUGE HELP. I have a cake (wrapped in plastic wrap) chillin' out in the fridge, I can't wait for tomorrow when I can try out your tips and skills 🙂 Thanks for being an inspiration!! Happy Weekend!
Looks like you made the impossible seem relatively hopeful for me 🙂 I'm excited to try making a layer cake.
Oh wow thanks so much for this tutorial! Layer cakes are my nemesis…I think I may be tempted to give them another go! Any tips on transferring the cake from turntable to stand/cakeboard? Thanks heaps! 🙂
I love the on-line food community. I'm making my wedding cake, and a friend pointed me to foodbuzz, which had the recipe I wanted and linked to you, so armed with cardboard, dowelling and your tips I now feel confident and ready (ok, I'm still going to do a tiny mock-up for practice). I've made layer cakes successfully before, but the parchment paper, lower temperature (I have always thought that leveling the dome is a waste too) and pre-icing icing are going to make this a breeze.
Thanks!
That's incredibly helpful. Thanks for the tips!
I bookmarked this page as soon as you posted your tutorial. Thank you so much for taking the time to do it. Can't wait to show you my old vs new cake pics!
Thanks so much for this tutorial! I have a question though- I just watched your Annalise Makes Chocolate Cake video and it says to bake at 350 for 40 minutes. So in making that cake, do you not have to reduce the heat to 300 and increase the baking time to get it to come out flat? It looked pretty flat to me when it came out so just wondering. Or maybe the original recipe called for it to bake at 400? Sorry, just confused!
Thanks!
How very astute of you!
The original recipe calls to bake it at 350 degrees. The video wasn't the right place to explain the tip for getting flat layers and so I didn't. I actually did bake it at 300 (if you look closely at some shots from the video you can see 300 on my oven).
wow, this is SO helpful. i'm new to baking, but am ambitiously trying to make a layered cake for my friend this weekend. this tutorial makes me feel much more confident, and like i know what i'm doing haha
I just made a layered cake this weekend for the first time. I wish I had seen this tricks first! My custard would have stayed in place so much better with a frosting fence!
Thanks, you gave me some good tips. This is my year for cakes. I plan to make many.
Thank you for the great tips! I learned a couple of things through the years that I thought I would share. To help even out the icing you can run your offset spatula under hot water right as you are icing to help smooth out the kinks. Another good tip when using buttercream icing is to tear off a piece of parchment paper to lay on top of the icing and rub gently to also smooth out the icing. Both work great! Thanks again for the tips on baking your cakes level. That I always need help with!
im a starter and i want to learn from you, the recipes, tools and ideas. im so excited to do this at home….maryann from Philippines
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I am making my first two layered cake tomorrow for easter, I googled “How to make a two layered cake” & this was the first thing that popped up. I am hoping that this turns out right, like the vision in my head. I am terrible at baking, cooking, & not setting my kitchen on fire. I’ll let you know the results! Thanks!
omg
I recently decided that it’s time to bite the bullet and bake my first layer cake. I bought cake pans and everything, and then I stumbled on this post. I love serendipitous timing like that! These are great tips and I know I’ll be referring to this when the time comes for a fancy cake.
Wow! Thank you so much for this post! I am making my son’s groom’s cake for his wedding this weekend and this helped me so much!!!
I kept wondering how to transfer the cake to the cake stand after decorated on the turntable…now I see that you use a cardboard round under the layers and transfer the cake and round together to the stand. It stays while you cut the cake, correct? Thank you, thank you, thank you!
Very helpful! It contains all the handy details that normal recipes don’t 🙂 I was just wondering what you use for the icing? I can’t find any recipe for icing which is easy to work with and doesn’t require a huge layer of it (which I think makes a cake just TOO sweet).
You can find the recipe for the cake and frosting shown in this post here, Yellow Cake with Chocolate Buttercream.
WAHIDA ZAMAN from India:
wow!!!!!!!!!!!!!! looking delicious.its really good idea to make this everyone.thank u so much……
I have just found your blog and LOVE this post, thanks.
Thanks so much for your recipe my Birthday is on 20 july and i will make that cake love it <3 and thank you 🙂
i love ur website
i love this
This was a great tutorial! My boyfriend asked for a layer cake for his birthday and I had never made one. This was the best tutorial I found to the web! My cake turned out great!
Thanks for the comment, so glad you found my tutorial helpful!
I am a grandmother, and had stopped making layer cakes because they were always lopsided and domed. Now with Annaliese’s tips, my cakes are perfect, and I love making them!
Wow! this is helpful, wonderful tips, just what I have been looking for, thank you so much!
I just wanted to tell you that this info you posted WITH pictures are really, really helpful. I have NEVER made a layered cake before. I always wanted to but I thought it was too difficult for me. The way you explain and show here . . . well you make it look easier than I thought. Thanks for doing this. Very helpful 🙂 BTW your cake looks so yummy. Recipe?
I’m baking my mom a cake for her birthday tomorrow, and this is going to be sooooo helpful! I am so excited to use these tips! Thank you!
These are such great and easy tips! I just recently learned the parchment paper trick from my husband’s grandma, but it still broke because my recipe isn’t right yet…I seriously wish I had a kitchen scale, even if only for baking even cake layers!
Thanks for all the great tips!
So beautiful and such GREAT tips!
Hi. When you prolong the baking time at reduced heat, does dry your cake out a bit or there is actually no change in taste and texture at all except for the shape?
Hi Genevieve! I haven’t noticed any change in the cake other than the flatter shape. Hope that helps!
I’m also a grandmother and very comfortable making pies, but cakes came out lopsided and awful looking with the lemon curd leaking out the middle. Thanks to you, my granddaughter’s birthday cake was a pink cream cheese
iced lemon cake (with half icing and half lemon curd in the middle) success!!
I’m so glad your granddaughter’s cake was such a success! Thanks for coming back to leave the comment. 🙂
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This isn’t technically my tip, but I will claim it. 🙂 To have a nice clean cake plate after icing put parchment paper under the edges of the cake (or in your case cardboard) and then when you are done icing, slide out the paper and voila! Clean cake plate without the worry of not being messy when icing.
This is makes so much sense. I never would of it in that way. I am sooooo trying this myself!! Nice one!
Can you do this with square cakes as well?
Sure! I don’t see why not.
ok bc im having a surprise party for my boyfriend and i dont have round pans i only have square and a 13×9
Thank you so much for the wonderful tips. Unfortunately my cakes still had a dome at the lower temp, but not as much as normal. But thank you for sharing your knowledge with us!
Thanks for the great tips! Could you please explain how to move the cake from the turntable to the platter/stand? I’ve tried a few times and always end up poking holes in the icing with my fingers!
Also, do you put a small dollop of icing between the cardboard and bottom layer to stop it slipping? And do you move the cardboard onto to platter/stand with the rest of the cake?
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Wow! Youu are such a lifesaver. I have been baking for awhile and I always get wonderful compliments about my cakes, but I have the hardest time with them! I never knew there was a way to make them not dome up! My cakes always crack, they are a pain in the butt to frost and I either have to cut the tops or deal with the dome. I’m trying your advice tonight! Thank you SO much for the tips!
Brilliant!! Thank you!
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I’ve been searching for the relationship between the reduced temperature and increased baking time for half an hour! Thanks so much, and all the rest of the tips are really helpful too!
I have a trick up my sleeve you will love! If you are icing with buttercream, I always ice the cake and let it sit. The icing will develop the slightest “crust” after 30 minutes or so. (Cake must be cooled). I then take any papertowel that has a pattern, and I lay it lightly on the cake and run my hand over the towel, leaving a pattern on the icing. It makes it smooth, pretty and people wonder how I put a pattern on the cake!
BRAVO BEAUTIFUL.
Where did the link to this recipe go?? It says the page is not found when I click on the link at the top of the page.
Not sure what happened, but the link has been fixed: http://www.completelydelicious.com/2013/04/yellow-cake-with-chocolate-buttercream.html. Sorry!
I have read your post and will be using the tips to make a pretty large cake. I do have a question though that has been posed a few times here, but not answered. I will be making a 9×13 two layer cake.
1. How do you move the iced cake to a clean plate???
2. How can I move the top cake layer to its place without breaking it? Is it stiff enough after being in the refrigerator overnight?
Thanks for all the wonderful tips!
1. Make sure you have a cakeboard under your cake while you are frosting it – can buy them at places that sell Wilton products (one side is greaseproof) or you can make a cakeboard of your own using corrugated cardboard and covering it with foil. I have also used foamboard.
2. I have sometimes used a cakeboard or even a baking sheet under the layer so that I can slide it off. I used an inverted pizza pan for a 12″ round I just made. If I refrigerate the layer and the layer isn’t very big, sometimes I don’t need either but just make sure my hands are under the layer to support it. I like to wrap my layers in plastic wrap (buy the food service size at Sams Club or Costco, etc. – it is faster, cheaper and easier than home-size wraps) and refrigerate overnight because it does produce fewer crumbs when I try to frost or move the layers. If I have extra batter, I might bake a smaller layer to put in the freezer for later, and I wrap it in at least a double layer of wrap. For my refrigerated layers, I like to have them on a cakeboard or pan for support as they are cooling. If you wrap the layers before they are completely cool, you might find that you seal in more moisture. I think my layers are much more moist after refrigerating. I work hard at not overbaking them to start with and test frequently with a toothpick or cake tester.
I received my first stand mixer for my birthday this past Wednesday. I couldn’t resist busting it out and baking a birthday cake. Naturally I had to explore and make my first layered cake. I ended up with a delicious and lopsided 1st try ~ Perfect cream cheese icing with mountainous cakes.
Chocolate Cake frosted with Dark Chocolate ~ filled with White Chocolate Cream Cheese icings.
Thanks for the baking tips! I can’t wait to finish eating my birthday cake so I can make another one! 🙂
Hi Annalise
Do you have any tips for cupcakes?
I’m sure I could come up with many! Maybe this is a good idea for a post.
This is so helpful! I’m so glad to have found your blog! Just curious, what size cake pan did you use for this lovely cake?
Nadine
I used 8 inch cake pans.
Hi Annalise
Thanks for the great tutorial. I don’t like leveling my cakes (they never come out leveled!). I’ve used this for a three-layered red velvet cake and it came out well!
For my question…I am attempting an ombre-iced cake. It seems like it’s better if I used a turntable to do the icing. How do I transfer the cake from the turntable to the cakestand? How did you do it?
I bought a cake lifter but not sure if that will be any help.
Hope to hear from you!
Melissa
Hi Melissa! So glad the trick to bake level cakes is working for you!
If I plant to frost a cake on a turntable and then move them to a stand later, I always build them on a cardboard cake round (the removable bottom from a tart pan also works really well). Then once I’m done icing on the turntable, I run a large flat spatula (like this one) under it and with a little courage and confidence, lift it and move it to the stand. It also helps if the cake is chilled, as it’s pretty solid. Hope this helps!
Hi! I am so excited to make the yellow cake with chocolate buttercream but the link keeps taking me to a vanilla layer cake with fudge frosting. Help!
That’s the right recipe! The photos have been updated and the recipe slightly improved. You’ll love it, I promise!
Practice makes perfect! Thanks for sharing your tips on building a layered cake! I’m looking forward to the next family birthday so I can try this recipe out.
This is a beautiful and handy blog clearly sent from the heavens for handicapped bakers like me. Thank you so much! Can’t wait to have another, now more educated, go at a layer cake. 🙂
This is amazing! Thank you for all these wonderful tips! Quick question, does lowering the oven temperature and increasing the baking time of the cake layers alter the finished product’s texture? Thank you so much!
I haven’t ever had a problem with the texture changing. The tops don’t brown as much, but that doesn’t seem to affect anything. Hope this helps!
I just came across your blog because I want to make a cake for my daughter’s baby shower….but the FIRST thing I noticed was your name! My daughter’s name is ANNALISE 🙂 I don’t know too many with that unique and beautiful name so I was pleasantly surprised! <3
How fun! I don’t meet many Annalise’s with the same spelling. 🙂
Hey Annalise – just curious – should the increased bake time/decreased temp work okay with a carrot cake?
I’ve never tried it with a carrot cake (personally not a fan), but I have applied these principles with every variety of cake that I have baked with the same result. Hope that helps!
Thank you for the thoughts…fortunately for me, “THE cake” isn’t until April – so I’ll have opportunity to experiment before then; I’ll let you know how things turn out!
Awesome tips – I really appreciate it!
Thanks again!!
Annalise,
I don’t have any wire racks for cooling. Do you recommend me storing the cake cooked still in the pan in the fridge?
Thanks!
I would at least loosen them from the pan before putting them in the fridge. I’d hate for them to get stuck as they cool. You can also cool and store on a sheet pan or plate.
hi, um any tips for a foil tray? you see i’m on short notice so i did not have time to go to store.thanks a bunch.
I’m not sure what you mean by a foil tray?
Annalise, this tutorial is fantastic. I had already read tips on cutting baking temps to 325 degrees but may have to try the 300 degree temp you use. Only thing you might add is how to do the “dam” on layers to prevent fillings from oozing out. I knew exactly what you meant having taken cake decorating classes, and it is a wonderful trick. Thanks for your time and tips! I think it is one of the most satisfying things to produce a beautiful layer cake, and I think people will be able to do so using this tutorial!
Thanks my b-day cake will look awesome.
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I have been making cakes for years. As the Dad and official baker in the family, I found your directions very easy to follow and the tips are excellent. I always got so tired of cakes breaking up out of the pan and the paper on the bottom will solve that problem. Also, the way you cool the cake down first. Just a great way to make a layer cakes. Thanks for helping us mediocre cake bakers who want to do it better!
Thank you so much for the tips, very helpful to me. I am learning how to make perfect cakes because I want to have my own cake business. I love how to also included photos because it gives me a clear picture on what to do and how it should look like.
The cake looks sinfully delicious. I’d love to pair it with a fruit-flavored yogurt. Yeah, weird, but really great.
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Thank you for your wonderful help. I have layers cooling right now and have never felt so confident. Well done!
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i like that cake its soooooooo amazing
i feel like i could rock at baking now
Your blog was so helpful. I followed all the directions and made an awesome cake for my sons first birthday. You made it sound so easy and with your directions and some time I had beautiful layers for my cake. With your permission I would love to put a link to this post in a blog I’m in the process of writting. Thank you for all the great tips.
So happy to hear you found this tutorial helpful! And of course you’re welcome to link to it.
Would this work for sheet cakes, the longer bake time at the lower temperature? I bake more sheet cakes and at times they don’t bake flat.
Yes it should work, though I haven’t tested it myself and can’t offer any specific instructions for sheet cakes.
There are tips here that I never thought of that make perfect sense now that I’ve read them and should make decorating a cake a wonderful experience.
You’re awesome.
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This is great information. Getting the cakes to match has been a real problem for me. Will try this today.
Thanks
I’ve made a lot of cakes without being too concerned about how they look, as long as they taste good. However, my son’s first birthday is coming up and I want this cake to look amazing! I will definitely be using these tips!
One question though – if I want to make the cake a day or two ahead of time, how do you recommend storing it? Does it need to be covered, and if so how can I do that without messing up the beautiful cake? I have a cake carrier but it’s pretty massive so I’m not sure it would fit in my fridge, if it needs to be refrigerated!
Hi Katy! I hope you’ll find these tips helpful as you bake your son’s first birthday cake. What an occasion! You can make it a few days ahead of time and store it in the fridge just fine. Assuming you’re frosting the cake with a classic buttercream icing, once the cake is complete, chill it in the fridge for an hour or so. The frosting should develop a sort of crust so you can carefully cover it with plastic wrap. If you want to store it uncovered in the fridge, you can, just make sure your fridge is as odor-free as possible as the cake will soak up any odors. Hope this helps! 🙂
That looks very delicious
Lovely tutorials. Thanks for sharing.
Hi Katy,
First off, thank you for all the tips! Looking forward to utilizing these 🙂 .
A few questions…
Once you ice your cake with the first layer of buttercream and store it in the fridge, should it be stored uncovered for those 20-30 minutes, or should some sort of cling wrap be placed around the cake?
Also, Should the rest of the buttercream frosting be left out at room temperature as the cake is chilling in the refrigerator, or should the buttercream frosting be put in the refrigerator along with the cake?
Thank you so much! 🙂
Hi Julian! You can leave the cake uncovered in the fridge and the frosting can be stored at room temperature. Classic buttercream (butter + powdered sugar) actually doesn’t need to to refrigerated at all because all that sugar acts as a preservative. If you’re using a frosting that contains a substantial amount of dairy (like cream cheese frosting), you’ll want to refrigerate it after an hour or so but it will be fine on the counter while the crumb coat firms up. Hope this helps!
Hi Annalise!
Brilliant! Thank you so much for the advice! I appreciate it! Have a great holiday! 🙂
Just a short note to tell you how much I loved your tutorial. I am making a layer cake for the 26th of this month, also a chocolate bunt cake for a family get together. I have not baked either one of these cakes before. I will follow your instructions with confidence and I am so looking forward to the final results.
Thank you so much for such clear and consice instructions.
I’ll let you know how I make out.
Best wishes for a ” Happy Healthy and Peaceful New Year”
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Thank you for the great information. I made my first layer cake using your directions and it turned out pretty well. Of course, I will need more practice, but I am so happy with my first attempt. Happy Everything! 🙂 Leanne
Hi Annalise!
What a wonderful blog!! My son’s first birthday is coming up and we are traveling to Kansas City for the party to be with family. I only have the day before to bake all cupcakes, cookies, the smash cake and the large cake. The large cake will be a 2 layer 12″ round with strawberry coulis filling. My biggest fear is transferring the second layer and it breaking because I have small hands and 12″ is kind of large. I thought of putting it on my cake circle and sliding it, but I’m afraid I’ll run into the coulis and smear/ruin everything. Any tips??
Thank you!!
Hi Amber! Building larger cakes can be so nerve-wracking, I’ve been there! I would recommend having the cake layers completely chilled in the fridge before assembling the cake. When they’re cold, they’re more firm and much easier to handle and less likely to crack. Aside from that, you just have to be brave. 🙂 And quick. Take a deep breath, and as Julia Child would say, have the “courage of your convictions” and just go for it. Have the top cake layer as close to your filled top layer (maybe someone is holding it on a cake circle next to where it’s going to go so you don’t have to lift so far? Does that make sense?) and lift and place. If it’s a little off-center you can easily slide it where it needs to go. You’re using a frosting dam to hold the strawberry coulis in place, right? Best of luck! And happy 1st birthday to your son!
Hi! Wonderful post, just what I was looking for. Thank you and regards from Argentina
Bakers Joy is a cheap option that you can find at almost any grocery store, but you can also find more heavy duty products at restaurant or baking supply stores or online.
Making a layer cake as we speak and one of the layers is slightly cracked. It will survive with a little frosting glue, but I wondered if I should use it as the best bottom, middle or top layer? Does it matter?
Thanks! This photo primary tutorial is very helpful to me.
hi i hope the good for you , I had a question about cooling the cake after it was out of the oven. When I pack the cake to cool it in the fridge after the oven after half an hour the cake becomes wet and if you refrigerate more than half an hour to pack it becomes a dry cake, what should I do
You should let the cakes cool completely to room temperature before wrapping them in plastic and storing them in the fridge. If you wrap with plastic before it’s completely cool, it will create condensation. Hope this helps!
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Thank you for doing this. Your tips are incredibly helpful.
I have a question: In making a 4 layer cake (splitting two cakes) in what order do you place them? I just made one for New Years eve this evening and had no idea which way was best. My cakes were dense and though not entirely even, It would have been very difficult to trim the tops to make them perfectly even. I decided to use the tops as is. After cutting both cakes, I placed the bottom of one cake on the bottom. I then placed the top of that cake, inverted, as the second layer (i.e., I put the top face down), then I put the bottom of the second cake on top of that with the cut side up and the last layer with the top, face up. My reasoning was that although the tops of my cake were not smooth, the second layer nestled into the layer of frosting which allowed me to make that layer level. As for the last layer, I intend to smooth it out with the icing. Is that the proper way or is there a better way?
Hi Jack! I always do my best to level the tops of my cakes if needed so there’s a flat surface to set the next layer on. You don’t want any sliding off! But I will admit that I have skipped this step before out of laziness and made it work with chilled cake layers and a long chilling time in the fridge after frosting. And I usually put cake layers top side-down while stacking so I have a smooth crumb-free surface to add frosting to. Hope this helps!
It looks like delicious … I can’t wait to own my own home.
Hello!!!!
How much batter should I use for a 3 layer 10″ cake?
The Best tutorial I have ever seen. Thank you so much for sharing with us.
Wow, thanks Jamie!
Thanks for this! My sister wants a stacked coconut rum cake with caramel buttercream and toasted coconut flour her 18th birthday! This will be a super helpful reference guide. Haven’t made a big stacked cake since school. Thank you!
I love your blog! I am trying to become a better baker and learn how to make more elaborate cakes. What recipe do you recommend as basic white/vanilla and chocolate cakes that I can use to practice on technique and fill with different flavors/fillings?
I really appreciate this great post that you have provided us. I guarantee this will benefit most people and myself. thank you very much!
I really appreciate this great post that you have provided us. I guarantee this will benefit most people and myself. thank you very much!
Wondering what to do to prevent the bottom layer from collapsing when the layered cake is more than 3 layers? I recently tried a 4 layer cake and it assembled nicely but after removing it from fridge the customer said the bottom layer collapsed. How do you keep the weight of the cake from collapsing the bottom layer?
Hi Aubrey! Hmm, how thick were the 4 layers? Without seeing it I would guess either the cake was too delicate and couldn’t hold up to that much stacking OR it was just too massive of a cake and that bottom layer had too much stacked on top of it. If you followed a recipe from someone you can reach out to to troubleshoot I would. Sorry I can’t be of more help!
Please teach How to bake cake from the start
Wow! This honestly helped so much! Thanks a million
You’re doing a great job Man, Keep it up.
Very timely! Thanks for sharing these detailed tips!
Thanks the baking tips really helped me alot
Hi there,
Thank you for your posting, very helpful . So a 3 layer cake exactly like the chocolate one you show in the beginning of your posting, what is its height, roughly?
Thanks!
Alex
I’m afraid I haven’t measured the cake’s height so I couldn’t say exactly. But I’d guess around 6 inches.
What about temperature adjustments and recipe adjustments for higher elevation?
I like your cake recipe so much, keep it up and have a great day my friend
Hey i really love your cake recipe, I hope i can make it and share em to my friends.
I have frozen my cakes and they always come out dry. Even in the refrigerator. Can you offer any advice?
Make sure they are double wrapped in plastic wrap (or wrapped once in plastic wrap and then placed in a ziplock bag), and use them within a few weeks and up to a month. Don’t unwrap from the plastic until it’s thawed either in the fridge or on the counter. If that doesn’t fix the issue, you can also brush cakes with simple syrup to help add moisture (either before or after freezing). And finally, maybe the cakes have been overbaked, or it’s just not a great recipe. Sorry, lots of options! And it’s hard to say exactly what will fix it without being with you in your kitchen, but hopefully something here is helpful. Good luck with your cake baking!
Hi there how to be accurate with my scale at what grams do i stop at. sorry i have never used a scale before.
Amazing stuff. I have many users who would want to see this
https://naijaspider.com
How many people would the cake feed?
It depends on the cake! This is a general tutorial to be used on all kinds/sizes of cakes. Look for the yield on the recipe you choose to use.
Hi Annalise
I’m coming to SLC in a couple of weeks time from the UK to visit my son and Daughter in law. They have asked me to bake them a Black Forest Gateaux (Chocolate & Cherry, Layer Cake) My attempts to bake in SLC in the past have been mixed and would love to be able to bake them a delicious cake. Your help would be greatly appreciated!