How to: Make the Perfect Layer Cake

This morning I shared that I have trouble with layered cakes.  One Thanksgiving I tried making a layered carrot cake from my mom's recipe that we've used for years.  It's fabulous by the way and I shared the recipe [here].  The cake turned out moist and delicious, and I painstakingly worked with the frosting, assembled the layers, and even inserted dowel rods.  The thing that I didn't consider was that I needed to transport it on a windy road for several miles.  Needless to say, it didn't hold up well, and I haven't attempted a layer cake since.  While no layer cake would probably stand up to the transportation horrors that I put my poor carrot cake through, here are some tips to help with everything else.

Getting started: Line two round cake pans with parchment paper. Butter and dust them with flour. This may seem tedious, but it will prevent your cakes from sticking! 


Cold storage: Once the cakes have been freed from their pans, place them on a tray and put them back in the fridge for at least an hour. This will prevent breakage and excess crumbling when you cut the cake into layers. 

Trim the Cake: A rotating turntable makes cake decorating much easier; if you don't have one, use a plate on an inverted bowl. Place one layer on an 8-inch cardboard round; place the round on the turntable, securing it with a dab of buttercream. With a long serrated knife, trim tops off both cake layers to make flat surfaces.

Watch those fingers: When cutting your layers, make sure your cake-turning hand is on the top of the cake, avoiding the possibility of the serrated knife coming through the other side and cutting your hand. Trust me, that hurts.

Barricade your filling: If you have a "loose" filling like a jam, custard or curd, pipe a line of buttercream frosting around the inside edge of the layer and fill it with the loose filling. This buttercream barrier prevents the filling from oozing out the sides.

Spread Filling: Using a small offset spatula, evenly cover the top of the first layer with 1 cup of buttercream. Spread the buttercream so it extends beyond the edges of the cake.

An even stack: Make sure to place the flattest layer on the top with the bottom of the cake turned upside down so that the bottom is now the top of the cake. 

Crucial Crumb Coat: Place the other cake layer, with the cut side down, on top of the buttercream; press gently to make it level. Or if you are doing more than two layers, finish layering the cake then with the small spatula, spread the cake with 1 1/2 cups more of the buttercream, plus any oozing out from between the layers, creating a "crumb coat," which is a thin layer of frosting that seals in the crumbs. It should be very thin, just enough to capture all the crumbs, not thick enough to hide the cake underneath. Once you've crumb-coated the cake, place it back in the fridge for another hour. (Good things come to those who wait!) 

Frost the Cake: Using a large offset spatula, generously coat the chilled cake with 2 1/2 cups of buttercream, frosting the top of the cake first. If you want that smooth, professional bakery look, dip your offset spatula into the hot water and wipe off excess water with a paper towel. While the metal of the spatula is still hot, gently smooth the blade over the top of your cake at a 45º angle, slowly rotate the turntable.  Like magic, you will see all the lines disappear and will be left with a shiny flat, almost-too-perfect surface.

Smooth Frosting: Use a bench scraper to smooth the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotate the turntable. Small areas of the cake may be touched up with the small spatula. Refrigerate the cake for 30 minutes.

No one needs to know: If you try all of these tips and your cake still isn't perfect, it's ok.  You can always add goodies to the side of the cake - try toasted coconut or nuts, sprinkles or cocoa nibs.  Or serve pre-sliced pieces.  Relax and enjoy the delicious cake you just made.