What seems like a simple shortcut can quickly turn into a disaster. Here are six steps you simply must do in order to create a beautiful layer cake.
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The temptation to cut corners when baking a layer cake is high. We get it—you want a lot of impact (but it’s a lot of work). But what seems like a simple shortcut here and there can quickly turn into a disaster. Here are some steps that you simply must do in order to create a beautiful layer cake, like this fluffy coconut cake.
It would definitely be a baking nightmare if each layer in your triple-layer chocolate cake didn’t gently lift out of the pan and you were forced to resort to agitated punches of a butter knife to remove them. Rubbing coconut oil brings a nice sweetness to the cake, as does a pat of butter, and allows the cake to come out with ease.
2. Fully combine butter and sugar
Whether you’re using a hand mixer, stand mixer or your own wrist, make sure that the butter and sugar are smooth—not lumpy—when combined. A rule of thumb is to stop mixing when you glimpse a light, fluffy texture.
The clock is ticking and you’re anxious to check this baking item off your to-do list and exit the kitchen. But if you frost while the cake is still warm, that frosting will slip right off.
4. Cut the tops off
You don’t want a domed cake, do you? Well, it’s likely the tops of each layer will not be entirely flat when they come out of the oven. You have to make them flat. Shave any bumps with a bread knife until the surface is even. Once you do that, the cake layers will sit evenly on top one another.
5. Frost a crumb coating
A baker’s trick is to do a thin, “crumb coat” layer of frosting first. The reason is that you want to trap those loose crumbs in the first layer of frosting and not have them show on the outside. An offset spatula makes this process easy—here’s our Test Kitchen’s favorite.
6. Add a garnish
Even if a recipe for a layer cake doesn’t call for it, make the presentation sparkle. In an age where not snapping a photo of your food is unheard of, you won’t regret it. Orange slices, fresh berries, chocolate shavings, flavored sugar or fresh herbs (especially mint leaves) easily do the trick. If you don’t have those on hand, use Mary Berry’s trick—just a dusting of powdered sugar can go a long way.
When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. —Fay Moreland, Wichita Falls, Texas
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This is a moist and fluffy vanilla drip cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, Utah
This magical princess cake will make any party feel special. Whether you're having a birthday party, princess party or baby shower, it's sure to please. —Taste of Home Test Kitchen
This is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. It's perfect for birthday celebrations! —Courtney Rich, Highland, Utah
This BB-8 cake is easy to assemble and decorate. A cake mix gives you a jump-start so you can spend more time arranging the easy cake decorations. —Taste of Home Test Kitchen
Indulge in this layer cake topped with rich buttercream—a vanilla lover's dream. I use pure vanilla extract for the best flavor. —Michelle Dorsey, Wilmington, Delaware
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa
My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri
This is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, UT
This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
My friend asked me to make her son's 5th birthday cake, and when I asked her what he wanted on it, she said, "Oh, just put on gobs and gobs of candy." Instead of piling on candy haphazardly, I thought it should look like the Candy Land board game. The birthday boy, his friends and family members loved it! —Pen Perez, Berkeley, California
My husband and I are trying to eat lighter but still crave sweets. This moist, healthy chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! —LaDonna Reed, Ponca City, Oklahoma
I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! —S. Jade Klope, Paducah, Kentucky
This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina
My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. —Lynn Glaze, Warren, Ohio
This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! —Greta Kirby, Carthage, Tennessee
This two-layer beauty features a striking red interior. It calls for more cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. This recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this cake will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting.
—Nancy Duty, Jacksonville, Florida
My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! —Susan Hayes, Massapequa, New York
I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It's so festive-looking. Top it with whatever fruit you like! —Margaret McNeil, Germantown, Tennessee
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a get-together. It's always popular at parties. It's not uncommon to see folks going back for second and even third pieces. —Gaye Mann, Rocky Mount, North Carolina
We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
When I need a cake for a special occasion, this is my go-to recipe because everyone is crazy about it. Every year I make it for a Relay for Life cake raffle we have at work. It has raised a lot of money for a very good cause. —Tammy Urbina, Warner Robins, Georgia
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake—I just changed a few things around! It keeps and travels well, so it’s perfect for taking to church dinners. And we love to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
If you're looking for an extra-special dessert to serve for Halloween, this witch cake will delight all the ghouls and goblins at your party. —Taste of Home Test Kitchen
This yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
One sight of this lovely cake will have guests saving room for dessert! For an easy garnish, sprinkle with crushed mint candies.—Agnes Ward, Stratford, Ontario
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ
Here's an extra-special treat from the freezer. Peppermint ice cream rolled into a homemade chocolate cake gives dinner a refreshing finale. —Jill Evely, Wilmore, Kentucky
This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota
This gorgeous dessert starts with a boxed cake mix. Then it’s an easy and magical trick to make the bat silhouette with cocoa. —Crystal Schlueter, Babbitt, Minnesota
My mom loved carrots so much she put them in various dishes at least five times a week when I was growing up. Her specialty was a homemade carrot cake that was requested for every special occasion. When I made this for her 70th birthday, she cried with each bite. —Paula Marchesi, Lenhartsville, Pennsylvania
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at the potluck can have a banana split with no fuss! —Shelly Flye, Albion, Maine
This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
Fruity gelatin helps create the rainbow effect for this pretty cake. Lemon frosting is a nice and springy finishing touch. —Dawn Shackelford, Fort Worth, Texas
This patriotic-themed cake makes a stunningly delicious centerpiece on any summer celebration table. To honor our troops, pass it along to all your family and friends! —Taste of Home Test Kitchen
The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee
It doesn't take much to add a fun theme to a birthday party. This delightfully decorated baby shark cake, plus a few colorful frills, will bring the theme to life. —Taste of Home Test Kitchen
Sugary cranberries and candied citrus dress up to this smartly elegant cake. It’s my favorite Christmas dessert for its sheer wow factor. &mdashSandy Gaulitz, Spring, Texas
A sweet treat in the summer, this patriotic poke cake with dazzling red and blue stripes is a fun one to make with the kids. —Elisabeth Schulz, Blossvale, New York
Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. —Janet Tigchelaar, Jerseyville, Ontario
This wacky cake will be the star of your ugly Christmas-sweater party. Have fun with the decorations, choosing the colors and patterns you like best. —Taste of Home Test Kitchen
This simple and tender cake has been celebrated in my family for years. Dressed up with tinted frosting and confetti, it becomes pure party fun. — Karen Berner, New Canaan, Connecticut
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
Make a smiley statement by decorating a whole tray of cupcakes. Once everyone’s seen the big picture, they can all take a treat. —Gena Lott, Ogden, Utah
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
If you’ve tasted a yule log sponge cake, you’ll love this version with fresh ginger and spices. The holiday stunner can be made ahead. —Lauren Knoelke, Milwaukee, Wisconsin
A former editor of a regional home and garden magazine, where she edited the entertaining section, Kristine writes for national travel, design and food outlets about culinary trends. Her book on Wisconsin cheese serves as a love letter to her adopted state of Wisconsin and she loves to travel in search of regional cultural foods.