Making a layered cake can seem like a challenging task, but with the right approach, it becomes easy and fun! Whether you’re a beginner or an experienced baker, this guide will walk you through every step of the process, from baking the layers to frosting and assembling them. A layered cake is perfect for birthdays, special occasions, or even just as a treat for yourself. Let’s get started on how to make a layered cake.
Ingredients for the Cake
Before you begin, gather all the ingredients you’ll need to make the cake layers. Here’s a list of what you’ll typically need:
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk (whole milk works best)
- 1/2 cup sour cream or buttermilk (optional, for extra moistness)
For the Frosting:
- 2 cups heavy cream (for whipping)
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 4 cups powdered sugar (for the frosting base)
- 1 cup unsalted butter (room temperature)
- 2 tablespoons milk (if needed for consistency)
Preparing Your Cake Pans
A layered cake requires multiple layers, so you’ll need to bake the cake in more than one pan. It’s a good idea to use two or three round cake pans, depending on how many layers you want.
Step 1: Grease and Line the Pans
Begin by greasing the bottom and sides of your cake pans with butter or non-stick spray. After greasing, line the bottom of each pan with parchment paper. This ensures that your cake layers will come out of the pans easily once they’re baked.
Step 2: Preheat the Oven
Set your oven to 350°F (175°C) and let it preheat while you prepare the cake batter. This ensures that the oven is at the right temperature when you place the cake pans inside.
Making the Cake Batter
The next step is making the cake batter. You want to mix your dry and wet ingredients separately before combining them to achieve the best texture.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
Step 4: Cream the Butter and Sugar
In a large bowl, use an electric mixer or stand mixer to cream together the softened butter and granulated sugar. Beat them together until the mixture becomes light and fluffy. This usually takes about 3 to 5 minutes.
Step 5: Add the Eggs
Add the eggs, one at a time, to the butter and sugar mixture. Beat well after each addition to ensure they are fully incorporated.
Step 6: Add the Vanilla Extract
Pour in the vanilla extract and mix it into the batter. This gives the cake a nice flavor.
Step 7: Combine the Wet and Dry Ingredients
Now, it’s time to combine your dry and wet ingredients. Start by adding a third of your dry mixture to the wet ingredients. Mix well, then add half of the milk and sour cream (or buttermilk) mixture. Repeat this step, alternating between the dry ingredients and the milk mixture, until everything is fully incorporated.
Step 8: Mix Until Smooth
Once all the ingredients are combined, mix everything until the batter is smooth. Be careful not to overmix, as this can make the cake dense.
Baking the Cake Layers
With your cake batter ready, it’s time to bake the layers.
Step 9: Pour the Batter into the Cake Pans
Divide the cake batter evenly between the prepared cake pans. Use a spatula to spread the batter out evenly in each pan.
Step 10: Bake the Layers
Place the pans in the preheated oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you’re using more than two pans, you may need to adjust the baking time slightly, so keep an eye on them.
Step 11: Cool the Cake Layers
Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. After that, transfer the cakes to a wire rack to cool completely. This step is crucial to prevent the cakes from becoming soggy when you frost them.
Making the Frosting
Now, let’s prepare the frosting to layer between the cake layers and on top. A simple buttercream frosting is commonly used for layered cakes.
Step 12: Whip the Cream
If you’re making a whipped cream frosting, start by chilling a mixing bowl and the beaters of your electric mixer. Pour the heavy cream into the chilled bowl and beat on high until it begins to form soft peaks.
Step 13: Add Powdered Sugar and Vanilla
Once the whipped cream is at soft peaks, gradually add the powdered sugar, about a tablespoon at a time. Continue whipping until stiff peaks form. Then, add the vanilla extract and mix until combined.
Step 14: Prepare Buttercream Frosting (Optional)
For a thicker frosting, you can make a classic buttercream. In a separate large bowl, beat the butter until it’s soft and fluffy. Gradually add the powdered sugar, one cup at a time, until it reaches a thick, spreadable consistency. Add milk if the frosting is too thick and adjust as needed.
Step 15: Flavor Your Frosting
If you want to flavor your frosting, you can add cocoa powder for a chocolate frosting or even fruit puree for a fruity twist. For this recipe, a simple vanilla buttercream works best.
Assembling the Layered Cake
Now that your cake layers are baked and your frosting is ready, it’s time to assemble the cake.
Step 16: Trim the Cake Layers
Once your cakes are completely cooled, you may need to trim the tops of the layers if they have domed up during baking. Use a serrated knife to carefully trim the tops to make the layers flat and even. This ensures the cake stacks neatly.
Step 17: Place the First Layer
Place the first cake layer onto a serving platter or cake board. If you’ve baked three layers, this will be the bottom layer.
Step 18: Add Frosting Between Layers
Spread a generous amount of frosting over the top of the first layer, smoothing it out with a spatula. Don’t be afraid to add a thick layer of frosting to ensure each bite is delicious!
Step 19: Add the Second Layer
Carefully place the second cake layer on top of the frosting. Gently press down to make sure it sticks, but be careful not to squash the cake.
Step 20: Repeat for Additional Layers
Continue layering and frosting until all the cake layers are stacked. If you have a third layer, repeat the same steps.
Step 21: Frost the Top and Sides
Once your cake is fully stacked, use a spatula to spread frosting evenly over the top and around the sides of the cake. Smooth out the frosting to create a neat, clean look. If you want a more rustic look, you can leave the frosting textured.
Step 22: Decorate the Cake
Now that your cake is frosted, it’s time to decorate! You can use sprinkles, edible flowers, fruit, or even chocolate shavings. The possibilities are endless. Be creative and make your cake as beautiful as it is delicious.
Tips for a Perfect Layered Cake
Don’t Overmix the Batter: Overmixing can cause the cake to be dense and tough. Mix just until the ingredients are incorporated.
Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing them. This helps create a smoother batter.
Cool the Cake Layers Completely: Frosting a warm cake can melt your frosting, making it slide off. Let your cake layers cool completely before frosting.
Use a Serrated Knife for Trimming: A serrated knife helps you trim the cake layers evenly without squashing them.
Chill the Cake for a Neat Finish: If you want a smooth finish on your frosting, chill the cake for about 30 minutes before doing any final smoothing or decorating.
Conclusion
Making a layered cake is a fun and rewarding experience. With the right ingredients, a bit of patience, and the steps outlined above, you can create a stunning and delicious cake for any occasion. Whether it’s a simple vanilla cake or a more elaborate creation, a layered cake is sure to impress your family and friends. So, gather your ingredients, put on your apron, and enjoy the process of making your own beautiful layered cake!
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