How To Bake A Double Layer Cake

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There'southward something special about a two-layer cake—tender layers of cake with a sweetness filling and beautiful frosting—that'south hard to beat. The good news is that y'all tin broil a 2 layer cake even if you're pretty new to baking. We'll help you effigy out how to make even layers and how to stack your cakes perfectly. Plus, we'll requite you lots of helpful tips along the mode! Read on to learn more.

1. ane

   Mix the cake batter according to your recipe or the instructions on the box. Depending on the type of cake you're mixing, y'all'll either foam all of the ingredients together or vanquish the wet ingredients and cease folding in the dry ingredients.

   • To make your boxed block more flavorful, mix in your own spices, chocolate, or fruit.
   • For perfectly light cakes, stop mixing the batter equally soon as the ingredients are well-mixed.

2. 

   2

   Pour even amounts of batter into your prepared pans. If you're rushed for fourth dimension, eyeball the amounts and try to put an equal corporeality into each of your pans. Your cakes will plow out fine and you can always trim the layers and so they're even.

   • For more than accurateness in dividing the batter set an empty cake pan on a digital kitchen scale and printing "tare." Scoop about one-half of the batter into the pan and repeat this with the other pan until both have the same amount. Then, polish the meridian of the batter with an start spatula.^[1]

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3. iii

   Wrap cake strips around the outside of the pans to become apartment layers. You can buy cake strips at arts and crafts supply stores or online, simply kitchen towels piece of work, likewise! Tear an old kitchen towel into long strips and get them moisture. And then, wrap the moisture strips effectually the exterior of the cake pans and necktie the ends into a knot.^[2]

   • The strips help distribute rut as the layers broil, so they don't puff upwardly in the center.

4. iv

   Bake the layers until the cake is done. Put your filled cake pans on the same rack in the preheated oven so they bake evenly. Set a timer and test the cake when the timer goes off—insert a cake tester, toothpick, or a thin knife into the heart of the cake and pull it out. Popular on oven mitts and take the layers out of the oven. ^[three]

   • Don't open the oven door every bit the cake bakes or the temperature drop tin make your layers fall.
   • If the cake's done, you'll run across just a few crumbs sticking to the tester. If you pull out the tester and in that location's a wet concoction stuck to it, ready the timer for a few more minutes and test again.

5. 5

   Put the block layers away to cool or chill. Run a knife around the sides of each cake layer and carefully flip them out of the pans and onto a wire rack to cool completely. Then, wrap each layer in plastic wrap and stick it in the refrigerator to arctic.^[4]

   • It's super of import to cool the layers before you build your layer cake—if you attempt to frost a warm block, the frosting will only slide off or melt into the cake. Even only spooky the layers for 15 minutes volition cut down on crumbs and arrive easier to frost the double-layer cake.
   • Want to brand your two-layer block in advance? Bake the layers up to 5 days before you plan on serving the cake. They'll keep perfectly fine wrapped in plastic wrap in the fridge.
   • If you used parchment circles in the pans, peel them off of the cake layers.

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1. 1

   Make homemade frosting or leave a container of storebought frosting. Cull a flavor of frosting that will taste great with your cake season. If y'all'd similar a different flavor for the filling, pick a 2d frosting flavour or filling like fruit curd or jam.

   • Brand a double chocolate layer block by using night chocolate frosting with chocolate cake or fill a white layer block with lemon curd and frost information technology with vanilla buttercream.
   • Foam cheese frosting is fantastic on a carrot cake or carmine velvet cake. If you're looking for something lighter, make a whipped foam frosting.
   • The corporeality of frosting you demand for a double layer block depends on how much frosting yous like, but in full general, you'll need a total of three to five cups (710 to i,180 ml) of frosting for a double layer cake.
   • To aid buttercream frosting to stick to a block, whip it upward very smoothly.
   • Yous should start with room temperature butter. Otherwise, the buttercream tends to get very stiff.^[five]
   • When the buttercream is very stiff, it is hard to put on the cake and falls from 1 identify to the other.

2. 

   two

   Cut off the meridian of each layer if they happened to dome. Take the layers out of the fridge and unwrap them. Then, set them on a flat surface and hold the blade of a serrated knife horizontally. Slowly saw across the acme of the layer to remove the raised dome. Do this for the other layer so they're both flat.^{[half dozen]}

   • Brush the tops of the trimmed layers with a pastry brush to remove crumbs that could become stuck in the frosting.
   • Bask the trimmed scraps every bit a snack or salve them to brand cake breadcrumbs.

3. three

   Cutting each layer in one-half if yous want to brand extra layers. Although you don't have to slice the layers in one-half since yous already baked 2 layers for your cake and yous want to keep them even, you can brand a taller layer cake by cut them in half. Instead of trimming off merely the dome, hold your serrated knife horizontally and cut directly through the middle of each layer.

   • Some cake layers aren't very thick, so it's best to simply stack the 2 layers while other types of cake brand really thick layers that are easy to slice in half. In full general, your layers should exist at to the lowest degree 2 inches (5.ane cm) thick if yous'd like to cut them in half.

4. 

   4

   Place a dollop of frosting on a cake stand and prepare one cake layer on information technology. The frosting helps hold the cake in place while you assemble it. Have 1 of your cake layers and turn it upside down before yous place it straight on the block stand.^[7]

   • Normally, the side that was on the bottom of the pan is the flattest—this is why you flip the layer over before putting it on the stand.

5. 

   five

   Spread the filling on the layer and stack the other layer on height. Place a large spoonful of filling onto the middle of the block layer—aim to use at to the lowest degree 1 loving cup (240 ml) of filling. Utilize an offset spatula to spread the filling then it evenly covers the elevation of your lesser layer. And then, take your other cake layer and place it on the frosted layer, and then the trimmed side faces down.^[viii]

   • Brush away loose crumbs every bit yous work so they don't get stuck in your frosting.
   • If you're using a soft or loose filling like a fruit jam or custard, piping thick frosting around the perimeter of the bottom cake layer. And then, spoon the filling across the layer. The frosting perimeter will stop the filling from spilling out.

6. 

   6

   Spread a sparse crumb coat over the layer cake and chill it for xv minutes. Use your outset spatula to apply a really thin layer of frosting to the sides and top of your two-layer cake; this crumb coat can be and so sparse that you yet see the cake underneath it. Then, set a block dome on top of the stand and put your layer cake in the fridge for 15 minutes. This gives the crumb coat a chance to firm upward.^[ix]

   • The crumb coat simply acts as a barrier between the frosting and the cake, and then y'all don't end up with big crumbs in your perfectly frosted layer cake.

7. vii

   Utilise a thick layer of frosting to the sides and top of your layer cake. Take the cake out of the refrigerator and remove the cake dome. Then, place a big scoop of frosting on top of the cake and use your kickoff spatula to spread the frosting evenly over the sides and superlative.^[10]

   • To go far easier to frost, slowly turn the cake stand up as you lot piece of work.
   • If y'all desire really smooth frosting, drag a bench scraper against the sides of the cake as you rotate the stand up.

8. 8

   Decorate your two-layer cake before you serve it. If yous want to add embellishments, have fun! Scatter sprinkles over the top, pipage rosettes out of frosting, or garnish the cake with edible flowers. When you're ready to serve, carefully pull out the strips of parchment from under the cake.^[11]

   • You can go on the block out at room temperature until it's time to serve unless the frosting has dairy similar whipped cream or cream cheese. If and so, stick the cake in the fridge until closer to serving.

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