How to Make a Layer Cake

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.

Bake each cake layer individually in a pan or bake tall cake layers and divide them in half.

Use a serrated knife to score around the cake halfway up, spinning the cake as you go.

Cut through the scored line to divide the cake into two layers.

Let the cakes cool completely for about 2 hours before cutting.

Drizzle simple syrup over each cake layer to keep them moist, especially around the outer edge.

Attach the first cake layer to a cake board with a little buttercream frosting as glue.

Spread a thin layer of buttercream frosting on the first layer to stop the next filling from absorbing into the cake.

Pipe a buttercream dam around the edge of the cake layer to hold in the filling.

Add your filling in the middle of the dam, ensuring it doesn't exceed the height of the dam.

Place the next cake layer gently on top, checking for alignment from eye level.

If using a stiff buttercream filling, spread it directly without a dam.

If you don't have a piping bag, use a sandwich bag with a corner cut off to pipe the dam.

Ensure any cooked fillings like caramel or lemon curd are cool before adding them to the cake.

Chill the assembled cake in the fridge for 30 minutes to set the filling before frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens