How to Stack a Simple Layer Cake

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Published 2022

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Bake the layers and let them cool completely. I like to make my layer cakes with three 8-inch (20-cm) layers, as I think the ratio looks best. It is also easier to frost cold cake, so I will often pop the layers in the freezer for 10–15 minutes before frosting.

Level the cake layers. Hold a serrated knife horizontally, resting it on the edge of the cake layer, and saw back and forth to cut off the dome of each layer.
Secure the first layer to the cake stand or cake board with a dollop of frosting.
Spread an even layer of frosting on top of the first layer. Alternatively, if using a filling, pipe a dam of frosting around the edge of the first layer and add the filling.
Place your second layer on top of the filling, upside down. This will help keep the cake very level and even. Gently press down to secure.
If this is a three-layer cake, add another layer of frosting or pipe another dam and add filling to the second layer.
Add the final layer, again upside down, and gently press to secure. Get down to eye level with your cake and make adjustments to make sure all layers are centered.
Add a generous amount of frosting to the top and sides of the cake. Use an offset spatula to spread it around to cover the cake.
Use an offset spatula to make sweeping motions for a classic wavy frosting look.
Add final touches with sprinkles, fresh berries, chocolate shavings, etc.