6 Steps You Should Never, Ever Skip When Baking a Layer Cake
Updated: Mar. 20, 2019What 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.
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.
Stuck on what kind of layer cake to bake? Try one of these swoon-worthy layered cakes.
1. Grease the cake pan
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.
Does your recipe call for softened butter? Here’s how to get it room temp fast.
3. Cool the cake completely
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.
Get inspired by these decked-out desserts.
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Peanut Butter Chocolate Poke Cake
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
Cherry Nut Cake
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
Majestic Pecan Cake
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
Cranberry-Orange Cake with Lemon Glaze
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
Black Walnut Layer Cake
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
Pineapple & Macadamia Nut Cake
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
Blue Ribbon Red Velvet Cake
This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award winning red velvet cake recipe will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska
Mama's Spice Cake
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
Chocolate-Cherry Brownie Cake
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
Berry Dream Cake
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
Malted Chocolate & Stout Layer Cake
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
Cream Cheese Sheet Cake
This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. —Gaye Mann, Rocky Mount, North Carolina
Pina Colada Tube Cake
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
Cranberry Pecan Upside-Down Cake
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
Southern Lane Cake
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
Chocolate-Filled Angel Food Cake
This decadent angel food cake has a secret tunnel of Amaretto-and-chocolate-flavored whipped cream and a luscious chocolate glaze. It's sure to impress. —Leah Rekau, Milwaukee, Wisconsin
Coconut Citrus Layer Cake
Make a showstopper holiday treat: tender white cake layered with tangy grapefruit curd and topped with fluffy cream cheese frosting. To make it more spectacular add a little toasted coconut and some citrus garnishes. Your guests will never guess you started with a convenient boxed mix. —Carmell Childs, Ferron, UT
Mint Angel Cake
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
Coconut Chiffon Cake
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.
Ginger-Walnut Tube Cake
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
Chocolate & Peppermint Ice Cream Roll
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
Lemon Ricotta Cake
This 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
Raspberry Cake
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota
So-Easy-It's-Spooky Bat Cake
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
Cherry Cola Cake
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
Three-Layered Carrot Cake
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
Banana Split Icebox Cake
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 your potluck can have a banana split, no muss, no fuss! —Shelly Flye, Albion, Maine
Raspberry Fudge Torte
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
Rainbow Layer Cake
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
Flag Cake
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
Decadent Fudge Cake
Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia
Peeps Sunflower Cake
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
Chocolate Cherry Layer Cake
This luscious cake is really versatile for all-year fun. I've changed the design on top to a heart for Valentine's, a pumpkin for autumn and a tree for Christmas. —Flo Burtnett, Gage, Oklahoma
Cranberry Cake with Tangerine Frosting
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
Red, White & Blueberry Poke Cake
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
Marvelous Marble Cake
Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
Rainbow Cake with Clouds
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
Red Velvet Crepe Cakes
It's well worth the time to make this beautiful and delicious cake. Each moist layer is separated by a rich and creamy filling. Treat your family on special occasions with this cake. —Crystal Heaton, Alton, Utah
Confetti Cake with Brown Sugar Buttercream
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
Layered Peppermint Icebox Cake
Our home economists take four ingredients and turn them into an impressive, no-bake cake. Do-ahead desserts don't get any better! —Taste Of Home Test Kitchen
Giant Cupcake Pumpkin
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
Ice Cream Birthday Cake
When we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Now that I'm a parent, I go with jimmies. —Becky Herges, Fargo, North Dakota
Autumn Tree Cake
You can decorate this special cake any way you like for Halloween or the colorful autumn months. —Marie Parker, Milwaukee, Wisconsin
Mint-Frosted Chocolate Cake
I often make a peanut butter version of this cake but wanted to switch things up by introducing a new flavor. I tinkered with the recipe and decided mint was my new go-to ingredient. My son came up with the idea for the frosting. The rest is delicious history! The cake is fragile, so freezing the layers makes them easier to handle. —Melanie Cooksey, Monroe, Georgia
Chocolate Gingerbread Yule Log
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, WisconsinNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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Originally Published: January 30, 2018
