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About This Article

To bake a perfect layer cake, grease your baking pans thoroughly or line them with parchment paper to prevent sticking. Once you’ve mixed up your batter, divide it equally among the pans to ensure even layers. To help the cakes cook more evenly, wrap damp cake strips or pieces of torn-up kitchen towel around the outside of each pan. Cook the cakes at 325° F (163° C), since a lower baking temperature will help them stay flat. If the recipe calls for a higher temperature, give the cake some extra time—for example, instead of baking at 350 °F (177 °C) for 30 minutes, bake the cake at 325° F (163° C) for 45 minutes. The cakes are done when a toothpick or cake tester inserted into the middle comes out clean. Turn the cakes out onto a wire rack, then chill them for at least 1 hour so they’re easier to cut and frost. If the layers domed during baking, saw off the top with a serrated knife to create a flat surface. Put the first layer down on a cake board and spread on a layer of frosting or filling on top. Then, stack another layer on top of the first. Repeat this process for all your layers of cake. Spread a very thin layer of frosting over the top and sides of the complete stack to catch any crumbs, then chill the cake for 30 minutes to set the frosting. Use an offset spatula to spread a thicker layer of frosting over the outside of the cake, chill it for another 30 minutes, and then apply any decorations you like. To learn some tips on decorating your layer cake, keep reading!

How to create the best Cake Recipes

Posted on Last updated: January 9, 2020

In this article we’ll learn how to create a great cake recipe using the “Baker’s Formula”. The information in this post is the culmination of all our Cake Batter classes, but can also stand alone. If you’d like to follow the classes in order visit the Baking School/Science of Cake Batter page.

The secret of how to make a cake moist & soft:

Before we start creating our perfect recipe, I’m going to introduce an important concept; the “Baker’s Formula” or “Baker’s Percentage”.

To achieve a successful cake formula the structure builders and tenderizers must be balanced

The Baker’s Formula

A successful cake recipe balances the ingredients that strengthen the cake structure (flour and eggs) with the ingredients that weaken and tenderize the cake structure (sugar and fat).

The Baker’s Formula is used to calculate the proper percentage of each ingredient for a successful recipe. The flour in the recipe is designated at 100% and all the other ingredients are designated relative to the flour. This is a very important point, so keep it in mind as we get deeper into it.

Lean Cakes:

Some of the earliest cake recipes, called “quatre quarts” (four fourths), were simply equal weights of flour, sugar, butter and eggs. I find that a cake made following the traditional recipe is less than ideal. It’s fairly dense, a little chewy and has a slightly flat taste.

That quatre quarts recipe produces a so-called “lean cake”. A “lean cake” has a very simple 1:1 formula balancing the structure-builders with the tenderizers.

The only liquid in the original recipe comes from the eggs (egg whites are 90% water). Liquid brings together the structure builders and the tenderizers in the batter. The liquid activates the gluten and swells the starch in the flour. The liquid also dissolves the sugar and helps disperse the fat throughout the batter and, of course, provides moisture.

High Ratio Cakes:

Because we’re using cake flour, with it’s finely ground starch that absorbs extra moisture, we can change the Baker’s Formula to allow for more liquid.

We can also use an emulsifier in the batter to help bind the liquid and fat in the batter. This allows for even more liquid in the recipe, and thus more sugar since you need liquid to dissolve sugar.

A cake made with cake flour and an emulsifying agent is “High Ratio” because the ratio of sugar to flour can now be higher than 1:1 without compromising the structure.

Adjust the Percentages for A Better Pound Cake

I used the original quatre quarts recipe as the basis for all the cake batter classes because the simple 1:1:1:1 ratio makes it very easy to measure changes. So that is the recipe I will use to show you how to use the baker’s formula to improve a cake recipe.

I wanted to lighten the crumb a bit, make it taste a little sweeter and produce a cake that is tender and rich enough to be eaten without buttercream. But I was careful to keep the characteristic even crumb and melt-in-your-mouth texture of a really great pound cake. I was not going for “light and fluffy” with this cake.

The first step was to lighten the crumb a tiny bit, so I added a little baking powder to the recipe. A pinch of salt and a teaspoon of real vanilla extract were added to enhance the flavor.

Now that the cake was lighter I wanted to sweeten things up a bit. The Baker’s Formula for a high ratio cake allows for up to about 140% of the weight of sugar to flour. I found in my testing for the “sugar” class that I like pound cake with a ratio of 125% sugar to 100% flour. With this in mind I increased the sugar in the recipe from 8 oz to 10 oz.

I also wanted to add a little extra liquid for moistness, so I needed an emulsifier in the batter. Vegetable shortening will act as an emulsifier, but I prefer an all-butter cake for the unparalleled flavor.

Instead of using shortening in the batter, I used a few extra egg yolks because yolks are great emulsifiers and also add a little extra fat and flavor to the batter. I changed the 8 oz of eggs in the recipe to 3 whole eggs and 4 extra yolks.

Now that we have cake flour and emulsifying eggs yolks in the recipe we can add a little more liquid for additional moisture. I added whole milk as the liquid for a basic pound cake recipe.

The revised recipe makes the perfect melt-in-your-mouth buttery pound cake.

Adjust the Percentages for A Lighter Vanilla Layer Cake

Of course the Baker’s Formula is not only useful for perfecting pound cake recipes. We can continue to test the limits of the structure builders and tenderizers to create a whole world of cake recipes.

I’ll give you another example. As I said, the perfect pound cake should have a dense, buttery texture that doesn’t need any icing at all. But a Vanilla Layer Cake is meant to be filled and iced with frosting. So a great Vanilla Layer Cake should be a little lighter and softer than a pound cake.

As a comparison, let’s look at the Baker’s Percentages for my Pound Cake Recipe vs. my Vanilla Butter Cake Recipe: (Both recipes can be found, in full, at the end of this post)

Ok, that’s a lot of information. But lets look at the percentages. (Remember: all percentages are relative to the weight of flour in the recipe.)

By just looking at the percentages you can guess that the vanilla cake will be a little more tender (more sugar and fat), a little sweeter (more sugar) and a little more moist (more liquid) than the pound cake.

The vanilla cake recipe also has more leavening and I whip the whites before adding them to the batter. So the vanilla cake also has a more open and light crumb than the pound cake.

Whew. So, all those small changes to the basic formula created a lighter, sweeter and softer cake. That’s just what I want for a cake that will be filled and iced with buttercream.

The takeaway here is that every cake recipe in the universe is some variation on this formula. The type of fat or liquid can change, additional ingredients can be added, but it’s always about the balanace between structure and softness.

It’s the variations that create the myriad of cake recipes that we can invent and perfect.

How to Build a Layered Cake

From prepping your cake pans to applying frosting, I’ll show you everything you need to know to build a beautiful layer cake!

Let me confess that I haven’t always known what I was doing, or even what I was supposed to be doing when it came to making a layer cake. Oh no, I’ve had my fair share of cake disasters! I’ve learned through lots of practice and tips I’ve picked up from other bakers and bloggers. All of it paid off and I feel like I can safely say that I know how to build a layer cake.

I like to use the word “build” because in my opinion, there’s so much more that goes into a cake besides knowing how to frost it. Today I want to show you how I do it, from start to finish. I’m sure it’s not the only way, it’s just my way, and it has worked really well for me.

This tutorial has been on my blog since 2011 and since then I’ve broken up each piece into its own post. What once was an unbearably long-winded post is now hopefully a little easier to navigate. But don’t worry, I’ll link you over to the other tutorials so you won’t miss a thing. Ready? Let’s get started!

(Disclosure: affiliate links below.)

Prep your cake pans

The first thing you need to do is prep your cake pans. Nothing stops a layer cake in its tracks like layers that stick or break apart as you remove them from the pan. Here are 2 steps to prepare your cake pans to make sure the cake comes out perfectly every time.

1) Use parchment paper

The most important preparation you can make when baking a cake is to line the pan(s) with parchment paper. This ensures that the bottom of the cake will not stick to the pan, and that it will all come out in one piece. I never bake a cake without parchment paper! You can trace and cut full sheets of parchment paper to fit your cake pans, or you purchase rounds of parchment paper.

2) Grease with butter + flour OR nonstick baking spray

Creating a barrier between your cake batter and pans ensure nothing sticks as it bakes. You can either coat parchment paper lined cake pans with a layer of butter (or margarine or shortening) and then dust with flour to create a barrier, or you can use a nonstick spray. Bakers Joy is a cheap option that you can find at almost any grocery store, but you can also find more heavy duty products at restaurant or baking supply stores or online.

Bake flat even cake layers

Once you’ve prepped your pans and made your cake batter, the next step is to bake! Of course, you can just pour the cake batter into the pans, but two simple tricks will ensure all of your cake layers will be the same size and have a flat top, which makes assembly a whole lot easier.

1) Use a digital scale to measure and distribute your cake batter

Weighing your cake pans as you fill them ensures each layer will be exactly the same size. I love my digital scale for this purpose.

2) Reduce baking temperature

There are several ways to bake a cake with a flat top, but this is my favorite. It requires no extra tools! Simply reduce the temperature by 25 degrees and increase baking time by one half. The lower temperature slows the oven spring as the cake bakes, preventing a dome from forming. Here’s how to do it:

The recipe says to bake at 350 degrees for 30 min → Instead, bake at 325 degrees for 30 min + 15 min, or 45 minutes total. I usually take a quick peek once I’ve reached the original baking time and then every 5 minutes after that just to be sure I don’t over bake it, but this adjustment is usually pretty accurate.

Looking for more help + step-by-step photos? See my complete guide on how to bake flat cake layers.

Prep and store cake layers in advance

Building a layer cake is typically a 2 day process for me. I like to bake the cake layers and let them chill in the fridge overnight. This way they are cold and firm when I work with them, and less likely to move around or crack. Sometimes it’s helpful to plan even farther ahead, and so here are two ways to store cake layers in advance.

1) In the fridge

The fridge is a great place to store individual cake layers short term. Cover with plastic wrap and store in the fridge for 3-5 days.

2) In the freezer

Cake layers freeze very well and the freezer is a great option if you need to store them for more than a few days. Double wrap with plastic wrap and freeze for up to 1 month, or possibly longer. To thaw, let them sit at room temperature side-by-side (not stacked) in their wrappings for several hours and up to overnight.

Looking for more help + step-by-step photos? See my complete guide on how to store cake layers.

Assemble layer cake

While not necessary, I like to use a turntable and cardboard cake rounds when assembling a layer cake. Cardboard cake rounds make it easy to transport the cake back and forth from the fridge and to your cake stand, and a turntable makes frosting the cake so much simpler!

1) To assemble, first place a cooled/chilled cake layer top side-down on a cardboard round, or directly onto you cake stand or plate. This way you’ll have a smooth surface to work with.

2) Top with a layer of frosting or filling, about 1 cup for an 8 or 9-inch cake. If you’re using a softer filling like lemon curd or preserves, first make a “dam” of frosting around the perimeter of your cake round. This will keep the filling from leaking out. You can use a piping bag and tip, or just use a spatula.

3) Repeat with remaining layers. If you’d like to split your cake layers horizontally to create more layers (2 layers become 4, for example), use a knife to first score the cake layer all way around. Then use a large serrated knife to cut the layer in half, using the scored line as a guide. For more help with splitting cakes + step-by-step photos, see my complete guide on how to cut a cake into even cake layers.

Frost layer cake

The most important part of frosting a cake is the crumb coat, and it’s the best way to take your layers cakes to the next level. A crumb coat is a thin coating of frosting spread over the whole cake to smooth out the shape of the cake and seal in crumbs. It doesn’t need to be a thick coat and it’s okay if it’s a little mess. The “naked cake” look that is so popular right now is often just a simple crumb coat.

1) Apply crumb coat

Starting at the top and working your way down, apply the crumb coat, filling in any gaps or uneven surfaces. If your frosting is pretty thick, you may want to thin is out with a tablespoon or two of milk. Then, chill in the fridge for about 30 minutes.

2) Apply final coat

Finish the cake with a thicker coat of frosting, again starting at the top and working your way down. You can use an offset spatula or bench scraper to even out the sides and top. Using a turntable and long gentle strokes is the best way to get a smooth finish. Chill in the fridge for at least 30 minutes to set the frosting.

Looking for more help + step-by-step photos? See my complete guide on how to frost a layer cake.

Storing and transporting your cake

I like to store my finished cakes in the fridge to keep them cold and firm, and also to keep them protected from accidents and curious fingers. They’ll keep for up to several days. Once cut, cover with plastic wrap to keep the cake from drying out.

If you’re planning to transport your cake, chill it for at least 1 hour after assembly to make sure it’s really solid and only remove it from the fridge just before transportation. Consider putting it in a box or cake keeper to protect it. If it’s a larger cake, you may also consider inserting dowels into the cake to hold it in place (I only do this for stacked cakes or cakes larger than 10 inches).

Enjoy

And that’s it! You’ve successfully built a layer cake! I hope you’ve found this tutorial helpful. If you have any tips of your own, please feel free to share them in the comments!

Shop my favorite cake tools

This post was originally published February 2011. Photos and content have been updated.

How to Make a Crepe Cake

Learn to Make a Mille Crepe

Crepe cakes, also known as Mille crepe, look super impressive, but they really aren’t complicated! You just need to make a ton of crepes and some delicious homemade whipped cream. (You can use store-bought, but homemade is so much better!) Some fresh berries seal the deal. It’s a cake that is not too sweet but ends up feeling super decadent. It’s also stunningly beautiful seeing all of those paper thin layers sandwiched with fresh cream and vibrant berries.

There are lots of opportunities for different flavors in this cake. While we’ll start here with a simple fresh berries crepe cake, you can try making a Nutella or chocolate-infused whipped cream crepe cake, or you can start with chocolate crepes and work your variations around them.

Crepe Batter

Every crepe cake needs to start with the perfect crepe batter.

Our crepe recipe has sugar and a little vanilla to make the batter more sweet than savory, which is perfect when you are making a cake.

Crepe Ingredients:

Place all of the ingredients in a blender and blend on high until completely combined. Cover the blender and place it in the refrigerator for one hour to allow the bubbles to settle. Too many bubbles in the batter will cause the crepes to rip when you are trying to flip them.

If you are using a pan that is 9 inches, you will need to make a triple batch of the batter in order to have enough crepes to stack a moderately high cake. If you are using a smaller pan, you will have more crepes and may only need to make a single or double batch, depending on how high you want your cake to be. You will need 20 to 30 crepes depending on how thick you make your crepes as well.

Adding Crepes to the Pan

Heat up a non-stick pan or cast iron skillet on medium-high heat. Add a tablespoon of salted butter. Once the pan is nice and hot turn down the heat to medium-low. Pour just shy of a 1/4 cup of the batter into the pan. Once you get the hang of how much batter you need, you can pour straight from the blender if it has a nice pour spout.

Swirl the Batter

Moving quickly, swirl the batter in the pan so that it reaches all of the edges. Allow the crepe to cook for 30 seconds. Then use a wooden or plastic spatula to flip the crepe and allow it to cook on the other side for another 10 seconds. Metal spatulas are more likely to rip the crepe as you flip them.

Remove from the heat and place on a plate or wire rack to cool. You can stack them on top of each other one they have each cooled slightly. You do not need to add butter every time you pour new batter in the pan. Just add it whenever it looks like it needs greasing or if the crepes start to stick.

Continue to make the crepes until you are out of batter.

Stacking

Once you have cooked all of the crepes that you need you can start stacking them. Place the first crepe on your desired cake stand or plate. You will need about 3 cups of whipped cream. It’s a good idea to add a whipped cream stabilizer if you are making homemade whipped cream.

You can also add a 1/4 cup of marshmallow fluff to the whipped cream recipe below to stabilize the cream so that it stays stiff and ensures that the crepes will not slip and slide when you stack them.

Whipped Cream Ingredients:

Beat the cream with a hand mixer until it forms stiff peaks. Add the vanilla and powdered sugar. Beat or stir into the cream until combined. Be careful not to over beat. The cream will easily turn into butter and buttermilk if beaten for too long.

Adding Whipped Cream

After you place one crepe down on your cake stand, add a thin layer of whipped cream. Do not add too much whipped cream as the crepes will begin to slip. If you are adding berries add them after a layer of whipped cream. Make sure to slice the berries, whether they are strawberries or raspberries or blueberries very thinly. This will ensure that the cake is mostly even and will prevent slippage when you are stacking the layers.

Layer and Decorate

Add on your next crepe after you have added the cream and berries. Continue to layer the cream, berries, and crepes until you have reached the desired height of your cake.

Chill and Serve Your Crepe Cake

Decorate the top of your cake with fresh berries and chill immediately. Allow the cake to chill for at least 30 minutes. Then cut the cake with a very sharp knife and serve.