How to Layer a Cake in 14 Steps

A layer cake is a dessert made by placing multiple individual cakes on top of each other with frosting and various fillings in between the layers. While layered round cakes are common, you can also make your cake recipe in two rectangular pans. You can create a rich dessert by layering chocolate frosting and chocolate cake, or try James Beard Award–winning chef Joanne Chang’s signature fluffy vanilla cake recipe layered with classic buttercream frosting.

Follow this step-by-step guide to build and decorate your layered cake:

1. 1. Gather your tools. Some key tools help you build a layered cake, including a turntable (rotating cake stand), and cake board (a piece of cardboard that your cake rests on, ideally a similar size to your cake), a bench scraper (a pastry tool with a flat edge), and an offset spatula (a long, flat tool that resembles a thin, angled butter knife) to distribute the frosting.
2. 2. Let the cakes cool. Use a toothpick to test your cakes; if it comes out of the cake clean, remove the cakes from the oven. After a few minutes, remove the cakes from their cake pans and place them on a wire rack. Let the cakes cool at room temperature or refrigerate them until it’s time to cut them into layers.
3. 3. Make even cake layers. Once the cakes are cool, remove any doming on the top of the cake to ensure even layers. Cut your cakes into flat cake layers using a long, flat serrated knife or a cake leveler, a baking tool that helps beginners get even layers.
4. 4. Make the frosting. Opt for a thick frosting like a classic buttercream frosting (made with butter and powdered sugar), cream cheese frosting, or Joanne Chang’s vanilla Swiss meringue buttercream recipe. Whipped cream is too soft to go in between the layers, so only use it to decorate the outside of the cake.
5. 5. Prepare the turntable. Place a teaspoon of frosting in the center of the turntable to secure the cake board, then place the cake board on the turntable. Then, place another bit of frosting in the center of the cake board to secure the first layer of cake to the board and prevent slipping.
6. 6. Put down a layer of cake. Take the first layer of cake and place it on the board. Press gently on the cake, so it adheres to the frosting on the cake board.
7. 7. Add frosting and fillings. Add a dollop of frosting to the center of the cake and spread it out towards the edge of the cake with your offset spatula. A thin layer of frosting supports thinner layers of cake, while a thick layer supports thicker layers. Even out the layer of frosting to keep the cake as level as possible throughout the building process. If you opt to add a filling in between the layers, fill a piping bag with the frosting and pipe a border around the edge to hold the filling in. Then, spoon in the curd, homemade berry jam, or ganache filling and spread it out until it covers the surface of the cake layer and matches the height of the frosting border.
8. 8. Add the next layer of cake. Once the frosting and fillings are on the bottom layer, add the next layer of cake. Make sure the sides of the second layer match up with the bottom layer. Repeat the frosting and filling process on the second layer.
9. 9. Repeat the process. Repeat the process of adding cake layers, frosting, and fillings with all layers, ensuring each layer of frosting is the same thickness as the previous one.
10. 10. Check the cake for stability. If the cake is leaning to one side, place wooden dowels or big straws through the layers of the cake to help keep it straight. This is a common practice for taller layer cakes.
11. 11. Crumb coat the whole cake. A crumb coat is a thin layer of frosting around the sides and top of the cake to seal in the crumbs. With an offset spatula, frost the whole cake, rotating it on your stand to create an even coat. Then, run your bench scraper around the sides of the cake while spinning the turntable to scrape off any excess frosting.
12. 12. Chill the cake. Refrigerate the cake until it is cold before moving on to the next step. This helps keep your cake layers firm and secure.
13. 13. Finish the outside. With your crumb coat in place, it’s time to add the finishing layer of frosting. Place a large dollop of frosting on the top layer of the cake. Use your offset spatula to add frosting down the sides of your cake. Work the frosting down to the bottom of the cake, making sure it is an even layer all the way around and on the top of the cake. Remove excess frosting if necessary to keep everything even, or redistribute it around the cake. Chill the cake again before the final decorating step.
14. 14. Decorate the cake. Cake decorating is a chance to show your creativity. Use sprinkles, cookie crumbles, or chef Dominique Ansel’s chocolate ganache to add color and flavor to the frosted cake.

Cake is a soft baked good that’s prone to breaking. Follow these tips and tricks to keep your cake layers intact:

1. 1. Avoid making the layers too thin. The thinner the cake layers are, the more fragile they are. Cut them thick enough to remain intact in transit from the refrigerator to the turntable but thin enough to balance out the cake with the frosting and any fillings.
2. 2. Keep the layers chilled. To keep the cake layers firm, keep them in the refrigerator so they stay cold and firm. This makes it easier to transport to the cake. Remove one layer at a time as you build your cake.
3. 3. Use the right cake recipe. Some cake recipes use chemical leavening agents in the cake batter, like baking powder and baking soda, while others rely solely on whipped eggs to create height. For a layer cake, use recipes with a leavening agent because they provide more structure to the cake layers.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.