How To Layer A Three Layer Cake

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Y'all'll beloved this quick and piece of cake tutorial to build a perfect layer cake. I'll testify you how to prepare the pans, level your cake and frost information technology besides. Whether you're a beginner baker or a more experienced baker, in that location's always something new to learn.

A collage with 4 images for making a cake

I absolutely love making cakes. There's no doubt near it, it's a labor of love, merely there's nothing improve than presenting that cake to family and friends.

If y'all're a beginner baker, or new to making cakes, don't worry, I've been there likewise. Fifty-fifty though I took a cake decorating classes (over 10 years ago!) information technology's taken me years of practice and many cakes and I've learned these tips and tricks along the way. There are so many truly talented cake decorators out there! I tin't wait to share these tips with you lot in this stride-by-step tutorial.

You can practice this with a box of cake mix or using a recipe fabricated from scratch. I do find that block mixes tin be difficult to work with considering they're so calorie-free and fluffy, information technology can be difficult to frost them without the cakes falling apart. However, information technology's totally doable!

Permit's dive in.

A slice of vanilla cake with pink sprinkles on a gold polka dot plate

How to make a layer cake

There are several steps involved in making a layer cake, I sympathise it tin can be overwhelming. Even so, if you break it down 1 step at a time, it's a lot easier to digest. Information technology's normally been a 2-mean solar day procedure for me. I bake the block layers first and then assemble and frost the next solar day. I don't like the rush of the decorating as I am very meticulous with the details.

Prepare the recipe
Set and make full the pans
Bake and Cool
Level (torte) the cake
Stack, Get together and frost
Decorate

I've gone into more than details for each footstep of the procedure beneath.

How to Prepare the pans for baking

Grease and flour your pans: generously grease and flouring the pans to prevent the cake from sticking. I prefer using Crisco vegetable spread as opposed to cooking spray, only if you only accept cookie spray, definitely use that.

Line the pans: lining the pans with parchment paper or a round silicone baking mats volition ensure there'due south the cakes don't stick to lesser of the pans, and information technology makes it much easier to go the cakes out of the pans.

Bake Even stripes: I love using bake even stripes considering it helps to broil the layers flatter. Without them, the edges of the cake broil quicker, forcing the centers to bake concluding, and therefore doming in the center. You'll detect the outside edges of the block are also a little darker without them. The bake even stripes should be Moisture when utilize them to the outside border of the pan.

An 8inch cake pan lined with a silpat baking liner

How long exercise I bake my layer cakes for?

Baking times will ever vary, and the time provided is a general guideline. This is affected by both the blazon of pans you're using and your individual oven. This is true for any baked goods, not just cake!

Not all layers bake for the same amount of time, normally because the pans are not evenly filled. It'southward always all-time if you tin have the actress fourth dimension to measure out out the liquid batter for each pan. Set your timer for the minimum fourth dimension suggested, check your block and add boosted minutes as needed.

Know your oven. For instance, I have a hot spot in my oven, so I like to rotate my pans in the oven halfway through baking to ensure the layer broil evenly.

How to level (torte) a block

Torting or leveling a cake layer means removing the dome on top of each layer then that you have a nice, flat surface to work with. This volition forestall the layers from sliding effectually when stacked.

I happen to love my block level tool, which helps ensure my layers are even. Otherwise using a serrated knife is best. Get heart level with your cake and cut as evenly equally possible. Information technology tin exist difficult with a actually moist block but exist patient!

A collage of 4 images showing how to level a cake layer

How to assemble and frost a layer block

Once your cake is broiled, cooled, and leveled it's time to frost. Evenly frosted layers and using a very stable frosting are two of import factors in a stable layer cake. By following these simple steps, you lot can still frost beautiful cakes.

Pace 1: Place a dollop of frosting on a cake board or the plate that yous're stacking your block on. This helps to foreclose the block from sliding around. Place the lesser layer heart on the block board.
Step ii: Pipe a layer of frosting using a piping purse to ensure it's even (remember we want squeamish, apartment layers!). Piping from the outside edge into the middle. You don't accept to employ a piping tip, you can snip off the finish of the bag as well. Use an angled spatula to smooth it out.

two side by side images showing how to frost and fill a layer cake

Pace 3: Add your second (or third) layer and repeat calculation a layer of frosting in betwixt. One you're set for the top layer, I recommend inventing it, so the superlative of the cake is the flattest it can exist. You'll notice that will leave some gaps into between the layers. Don't worry, we're going to fix that.
Step 4: Fill in the gaps and add together the crumb coat. A crumb coat is a thin layer of frosting added prior to the last layer. The intention of the crumb coat is to pick up whatsoever loose crumbs and so they don't get mixed into the final layer of frosting. Apply your pipage handbag to fill in those gaps and proceed to spread it effectually to create the crumb coat. It's recommended to air-condition the cake for 5-10 minutes to arctic the nibble coat. If you take any holes or gaps, fill them in with the pipe bag and rescrape. The crumb coating is optional but recommended.

two side by side images showing how to frost a layer cake

Step 5: Add together the terminal layer of frosting. Y'all can practice this by mitt, simply I observe it'south easiest to go along to employ a piping bag fitting with a large open up round pipage tip, or for larger cakes, I utilise my cake icer tip- simply notation that this requires a lot of extra frosting.
Footstep 6: Scrape it evenly using a cake scraper or angled spatula at ninety degrees or perpendicular to your cake. It's all-time to use a turntable to rotate the cake and hold the cake scraper still. You don't need to apply a lot of pressure and you lot'll likely make a couple passes in order to become it nice and smooth.

A cake scraper along the outside edge of a layer cake

Pace 7: Frost the peak using the remaining frosting. Proceed to use the scraper or angled spatula to remove any backlog frosting.
Step eight: Decorate using extra frosting and then add sprinkles, fruit or décor.

A gorgeous frosted cake with pink and white sprinkles

How to fix a leaning cake

If you notice that your cake is sliding as you're assembling, you can endeavour resetting it and placing it in the fridge for fifteen-thirty minutes.

Once the cake is fully stacked, I like to use drinking straws or dowels to assist agree the cake layers in place (especially if information technology's 4 layers or more than). Drinking straws are the easiest.

Merely cutting them shorter than the meridian of your cake and utilize 3-4 spaced evenly in the cake. This is best done before calculation the final layer of frosting on top so that you can cover the holes from the straws.

Of course, be sure that you are starting with nice and even layers as mentioned above. You desire to cut the dome off the peak of your cake.

A wide angle shot showing you how to torte and level a cake

How to store a frosted cake

If you programme on making multiple cakes, I recommend purchasing a cake carrier, which seals the cake with an airtight lock. It can also be a great way to transport the cake. I identify some grippy material (similar you would line a drawer with) on the bottom of the cake carrier to preclude the cake from sliding.

You can as well purchase cake boxes only note these are not airtight. Craft stores normally accept them to buy single units, but I also buy them in 10-packs online.

Basic tools you'll need

At that place are lots of fancy tools you lot could buy, but don't necessarily need. These are the basic tools I use and honey all the fourth dimension.

For the block:

Cake pans– I recommend having iii viii-inch pans
Parchment circles or silicone mats– once I discovered the silicone mats, I stopped using parchment paper. You tin can also cutting your ain parchment circles by tracing the width of the pan on slice of parchment paper and cutting information technology out.
Bake fifty-fifty stripes

To decorate the cake:

Cake level
Cake board- I recommend using a cake board that is ane-2 inches wider than your block.
Cake lifter– helpful for moving the layers around, but not required!
Turntable
Large piping bags
Big open up circular pipage tip or block icer tip
Cake scraper – these come in lots of heights and widths, unlike handles etc. Sometimes information technology takes time to find one you like, but it should exist taller than the cake you're assembling.
Angled spatula these come up in lots of heights, the 9 or 13-inch ones I employ the almost.

Choosing the right size pan

Nearly all my cake recipes call for eight-inch baking pans, which is a common size you'll find at a local bakery. Bakeries mostly sell cakes in 6,8,10 or 12-inch sizes. Be sure your pans should be two to three inches high.

Usually, my cakes are 3 layers. Nigh recipes tin be adapted to other size pans, and information technology'south all-time to cheque on the private recipe. I like 8-inch pans because the cakes are normally taller than a 9-inch or 10-inch pan and it's the easiest size to work with.

I don't honey ix-inch pans. I don't know if you've ever noticed, but most standard 9-inch pans don't have straight edges on the sides of the pan, so the layers stack unevenly and there's always large gaps in between. Every bit such, I find that by ix-inch layers are ever lopsided and unevenly baked.

A slice of vanilla cake with pink sprinkles

My favorite cake recipes

Moist Vanilla Layer Cake
The Best Chocolate Cake
Archetype Xanthous Altogether Block
Lemon Blueberry Block
Strawberry Mascarpone Cake
Coconut Custard Cake

My favorite frosting recipes

Perfect Vanilla Frosting
The Best Chocolate Frosting
Cream Cheese Frosting
Mascarpone Whipped Cream
Whipped Cream Frosting

Vanilla Layer Cake

Author: Julianne Dell
Prep Fourth dimension: 30 minutes
Cook Time: 30 minutes
Total Time: sixty minutes
Yield: 12 slices

Description

With this like shooting fish in a barrel tutorial you'll learn to build a perfect layer block. I'll show you how to gear up the pans, level your cake and frost it too.

Ingredients

For the block:

ii loving cup s (380g) granulated carbohydrate
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (14.eight ml) pure vanilla extract
½ cup (118 ml) calorie-free sour cream
2 ½ cup south (350 thou) all-purpose flour
3 teaspoon s (xi.2 thousand) baking powder
1 teaspoon (5 grand) salt
1 ¼ cup s (296 ml) milk (I use nonfat)

For the frosting

1 1/2 cup (339 g) (three sticks) unsalted butter, cold.
5 cup s (650 grand) powdered sugar
2 1/ii teaspoon s (12 ml) pure vanilla extract
2 tablespoon s (30ml) heavy whipping cream (or milk)

Instructions

For the cake:Preheat the oven to 350°F. Prepare 2 8-inch circular blistering pans, line the bottom with parchment paper and grease the sides. Prepare your broil fifty-fifty strips if desired.
In a large mixing basin, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the concoction is lighter in color, most 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
Combine the dry ingredients in a separate bowl. Add together half the dry ingredients, beat on low speed while pouring in one-half of the milk. Mix merely until the flour starts to incorporate.
Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the lesser to the pinnacle to ensure it's well mixed.
Divide the batter evenly between the pans, nigh ii 1/2 cups per each pan. Bake at 350°F for 28-32 minutes. Rotate your pans in the oven halfway through baking.
Test the block for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, yous cake is done. Remove from the oven and allow to absurd completely.
For the frosting:Cut butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the basin occasionally. Beat until the butter looks light in colour.
Add the powdered carbohydrate 2 cups at a time, alternating in the liquid ingredients (heavy cream and vanilla). Mix on low speed until incorporated into butter and so add the vanilla extract and mix to combine. Beat for about 60-90 seconds earlier adding additional powdered sugar.
One time all the ingredients have been added, increase speed to medium-high and beat for another 3-5 minutes to whip boosted air into the frosting.
To get together the cake,apply a cake leveler to cut the domes off the acme of the cake. Identify a dollop of frosting on your cake lath and place the bottom layer of cake on top of that.
Identify almost two cups of frosting in a big piping bag fitted with a large open round tip, or simply cut off the end of the piping purse. Pipe a layer of frosting on summit of the cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place the next layer on pinnacle.
Utilize your pipe bag to fill in any gaps betwixt your layers and to create a crumb glaze. Using an commencement spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the exterior of the cake. Do non mix your nibble coating frosting back into your icing if it has block debris in it.
Proceed to frost the top and sides of the block using your starting time spatula. Once the sides of the cake are covered, apply you icing smoother to remove whatsoever excess frosting.

Notes

Sour foam substitute: Sour cream helps keeps these cupcakes very moist, I do not recommend omitting information technology. Substitute with with non-fat Greek Yogurt if you do not have sour cream. Full-fatty sour cream is also workable, but I prefer low-fat or fat-free.

To make this as a single layer, please see my other vanilla block recipe.

This frosting is for a ii layer cake. The frosting recipe would need to be adapted if you are making adjustments to the size of the pans or number of layers.

Baking pan substitutes:

For 2 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and truthful oven temperature. Please note these did "chaff" a petty more than on the outside edge due to extended blistering times and they rose quite a seize with teeth in the middle, so you'll lose more of the "dome" of the cake.
For three viii-inch pans: carve up the batter evenly, about 1 ii/3 cups per each pan. Broil for xx-23 minutes. See my Moist Vanilla Layer Cake for more details.
For 6-inch pans:a total recipe will brand four 6-inch layers, filling each one with about 1 one/3 cup of batter and blistering for approximately 24-30 minutes.
For 10 inch pans:I've never tested this with ten inch pans, but I would recommend a 2 layer cake so you still have nice, thick layers. Trying baking for eighteen-twenty minutes and assessing additional fourth dimension needed from there.

Nutrition Data:

Serving Size: 1 piece

Calories: 752

Sugar: 83.9g

Sodium: 236.4mg

Fatty: 35g

Saturated Fat: 23g

Carbohydrates: 106.5g

Cobweb: .8g

Protein: 6g

Cholesterol: 111.4mg

Category: Cake
Method: Baked
Cuisine: American

Keywords: Vanilla Cake, Vanilla Cake from Scratch, Piece of cake Vanilla Cake Recipe, Birthday cake Recipe, Like shooting fish in a barrel cake recipe with oil, How to make a cake