Layer cakes are delicious. Here's how to make one.
Ingredients and Tools:
Flour– Cake flour for a lighter texture, or whole wheat flour for more density.
Emma Laperruque explains the differences in more detail here.
Sugar– White for an airy texture, or brown for more dimension of flavor and texture
Healthline describes the differences here.
Eggs
Butter (Room temperature)
Baking powder
Oven-safe pan (x2 of the same size)
Serrated knife
Spatula for mixing
Metal spatula
Cooling rack
Optional
Sprinkles and decorations
Stand mixer
Sieve
Food coloring
Instructions:
Preheat the oven.
Butter the bottom of both pans.
Cream the butter until it appears soft and fluffy, preferably with a stand mixer and paddle attachment.
Add the sugar and mix until light. Scrape the sides of the mixer to ensure it is fully combined.
A video on how to cream butter:
Add the wet ingredients and mix. Scrape the sides of the mixer to ensure is is fully combined.
While the mixer is running, sift the flour and other dry ingredients into a separate bowl and mix.
Set the mixer to low and slowly add the dry ingredients into the mixer, ensuring each addition is fully incorporated before adding more.
Once all of the dry ingredients are mixed in, split the batter into the two greased pans.
Place them in the middle of the oven.
Set the timer.
Begin preparing the frosting.
When the timer goes off, test the cakes by putting a skewer or cake tester in it. If the skewer has crumbs or no wet batter, take it out, otherwise, set the timer for an additional two minutes and check the cake again. Continue adding two minute increments until the cake is ready.
Take out the cakes, set it out on a rack and wait until cooled.
Slide a knife around the cake and the pan and invert both cakes on a cooling rack.
Using a serrated knife, slice through the cakes to create two layers.
- This can sometimes be tricky. Here is an article explaining how to cut the layers evenly .
Wrap each layer in plastic wrap and place in the freezer for at least 30 minutes.
One by one, remove each layer from the freezer and frost it with a light coat.
Stack layers and place in the refrigerator for an additional 30 minutes.
Remove the layers from the refrigerator.
Drop a large amount of frosting on the top of the cake and spread it with a metal spatula.
Grab frosting with the spatula and hold it at a 45-degree angle, spreading icing around the cake.
Dip the spatula in warm water to smooth out the top of the cake.
Optional: Add embellishments such as flowers, sprinkles, or fruit.
-Here is a page full of decorating ideas and inspiration.
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