How to Assemble Layer Cake | Sally's Baking

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed alternative.

Level your cake layers once they are completely cool using a serrated knife or a cake leveler.

Trim off the top of the cake layers to create a flat surface for stability.

Stack the first cake layer on a cake turntable or a serving plate.

Add about 3/4 to 1 cup of frosting between each cake layer, using an offset spatula to spread it evenly to the edges.

Invert the second layer and place it on top of the first layer, ensuring it is level and straight.

Spread another cup of frosting on top of the second layer, again spreading it evenly to the edges.

Place the top layer right side up for a curved edge or upside down for a flat top.

Apply a crumb coat, a thin layer of frosting around the exterior and top of the cake, using about another cup of frosting.

Smooth the crumb coat with a bench scraper, ensuring the sides are even and neat.

Refrigerate the cake for at least 20 minutes to set the crumb coat.

After setting, apply a thicker layer of frosting around the sides and on top of the cake, saving some for piping details.

Transfer the cake to a cake stand using a cake lifter and a second set of hands for assistance.

Pipe a shell border around the top and bottom of the cake using the Wilton 1M piping tip.

Garnish with fresh berries, mint, sprinkles, chocolate chips, or toasted nuts as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens