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How To Make A Layer Cake
Gerry Biordi

How To Make A Layer Cake

Learn how to make a beautiful layer cake from scratch with simple tips for baking even cake layers, preparing creamy frosting, and stacking everything neatly. This easy guide covers the basic techniques for creating a moist, stable, and impressive layer cake for birthdays, celebrations, and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Video Notes

Ingredients
  

Cake Layers
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk, room temperature
Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 to 4 tablespoons heavy cream or milk
  • 1/4 teaspoon salt
Optional
  • 1/2 cup fruit jam or preserves
  • Fresh berries
  • Chocolate shavings
  • Sprinkles

Method
 

  1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat the softened butter and sugar until pale and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
  5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix only until combined.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 25 to 30 minutes, or until the tops spring back lightly and a toothpick inserted into the centers comes out clean or with a few moist crumbs.
  8. Cool the cakes in their pans for about 10 minutes, then transfer them to a cooling rack. Let them cool completely
  9. If necessary, trim the domed tops with a serrated knife to create flat layers.
  10. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the vanilla, salt, and enough cream or milk to reach a smooth spreading consistency.
  11. Place one cake layer on a cake board or serving plate. Spread an even layer of buttercream over the top. Add fruit jam if desired.
  12. Place the second cake layer on top and gently press it into position.
  13. Apply a thin crumb coat around the top and sides. Refrigerate for 15 to 20 minutes.
  14. Apply the remaining frosting and smooth the top and sides with an offset spatula or cake scraper.
  15. Decorate with fresh berries, chocolate shavings, sprinkles, or additional buttercream. Chill briefly before slicing if desired.

Video

Notes

  • Bring refrigerated ingredients to room temperature before mixing.
  • Do not overmix the batter after adding the flour.
  • Cool the cake layers completely before frosting.
  • Use a kitchen scale to divide the batter evenly if you want uniform layers.
  • Chill the cake briefly between the crumb coat and final frosting layer.
  • Store the finished cake covered in the refrigerator for 3 to 4 days.
  • For the most accurate calorie count, calculate nutrition based on the exact ingredients and brands used.