There’s nothing quite like a homemade layer cake—it’s the ultimate centerpiece for celebrations, and honestly, it’s easier to make than you might think! This recipe will walk you through creating the most delicious, moist, and beautifully layered cake that’ll have everyone asking for your secret.
The key to the best layer cake is all about technique and quality ingredients. We’re talking about perfectly level layers, silky frosting, and flavors that sing. Whether you’re baking for a special occasion or just because you deserve something amazing, this foolproof method will guide you through every step.
I’ve been making layer cakes for years, and I’ve finally perfected the formula. The cake itself is incredibly moist thanks to a simple syrup brush between layers, and the frosting is smooth and spreadable without being overly sweet. You’ll learn professional tips that make assembly a breeze, plus troubleshooting advice for common layer cake mishaps.
This recipe works beautifully with various frosting options—cream cheese, buttercream, or chocolate ganache all work wonderfully. I’ll walk you through my favorite combination, but feel free to adapt based on your preferences. The beauty of a layer cake is its versatility!
While you’re here, check out our Best Heavy Cream Alfredo Sauce Recipe for another crowd-pleasing favorite. If you’re planning a full menu, our Delicious Heavy Cream Pasta Recipe pairs beautifully with any celebration. And don’t miss our Best Pickled Red Onion Recipe for adding a fresh touch to your dessert table.
For more baking inspiration, check out Bon Appétit’s layer cake guide and Serious Eats’ comprehensive baking techniques. The New York Times basic cake recipe is also a wonderful reference for cake fundamentals.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup hot water
- For the Simple Syrup: 1/4 cup sugar and 1/4 cup water
- For the Frosting: 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F. Prepare two 9-inch round cake pans by greasing them well and lining the bottoms with parchment paper. This ensures your cakes release perfectly and gives you level layers to work with.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside—whisking it aerates the flour and distributes the leavening agent evenly throughout.
- In a large mixing bowl, cream the softened butter and granulated sugar together for 3-4 minutes until light, fluffy, and pale yellow. This creaming process is crucial because it incorporates air into the batter, giving your cake a tender crumb.
- Add eggs one at a time to the butter mixture, beating well after each addition. This helps emulsify the batter and ensures even distribution of moisture throughout the cake.
- Add the vanilla extract and mix until combined.
Now you’ll alternate adding the dry ingredients and milk to create a cohesive batter. Start by adding one-third of the flour mixture, mix on low speed until just combined.
Add half of the milk and mix until just combined. The key here is not overmixing—overworked batter develops too much gluten, resulting in a tough, dense cake.
- Add the remaining flour mixture and mix until just combined.
Add the remaining milk and mix until just combined. The batter should look smooth but not overdeveloped.
- In a small measuring cup, combine the hot water with the remaining batter. Gently fold this mixture back into the main batter using a spatula. This extra moisture is what makes this cake incredibly moist—don’t skip this step!
- Divide the batter evenly between your prepared pans. Use an offset spatula or the back of a spoon to level the tops so they bake evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
- Remove the cakes from the oven and let them cool in the pans for 15 minutes. This waiting period allows the structure to set so the cakes don’t fall apart when you turn them out.
- Run a thin knife around the edges of each cake to loosen them, then turn them out onto wire cooling racks. Let them cool completely—at least 1 hour—before frosting. Frosting a warm cake will cause it to slide around and melt.
- While the cakes cool, prepare the simple syrup by combining sugar and water in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from heat and let cool completely. This syrup will be brushed on each layer to keep the cake incredibly moist.
- Make the frosting by beating softened butter for 2-3 minutes until creamy and pale. Gradually add the powdered sugar, one cup at a time, beating well between additions to avoid lumps.
- Add the heavy cream, vanilla extract, and salt. Beat until the frosting is fluffy and spreadable, about 2 minutes. If it’s too thick, add more cream one tablespoon at a time. If it’s too thin, add more powdered sugar.
- Once the cakes are completely cool, level them if needed using a serrated knife or cake leveler. Place the first layer on your cake stand or serving plate, using a dab of frosting to anchor it.
- Brush the top of the first layer with simple syrup using a pastry brush—this is the secret to ultra-moist cake!
Spread a thin layer of frosting over the syrup-brushed cake, about 1/4 inch thick. Use an offset spatula for smooth, even coverage.
- Place the second cake layer on top, pressing gently to secure it.
Brush this layer with simple syrup as well, then spread frosting on top.
Spread frosting around the sides of the entire cake using a crumb coat technique—this is a thin first layer that seals in crumbs.
- Chill the cake in the refrigerator for 15-20 minutes until the crumb coat is set. This prevents crumbs from mixing into your final frosting layer.
- Apply the final frosting layer, creating a smooth finish on top and sides using an offset spatula. Add decorative swirls, piping, or sprinkles if desired.
- Chill the finished cake for at least 1 hour before serving. This helps the frosting set and makes slicing much easier and cleaner. Serve at room temperature for the best flavor and texture.
Pro Tips
Pan Preparation: Greasing and lining with parchment paper is non-negotiable. It ensures your cakes release perfectly and prevents sticking that could damage your beautiful layers.
The Simple Syrup Secret: This is what separates bakery-quality cakes from average homemade cakes. It keeps every layer incredibly moist and prevents the cake from drying out over a few days.
Level Layers: If your cakes dome significantly, use a serrated knife to level them. This ensures even layers and a stable structure. You can crumble the removed cake and mix it with frosting to make cake crumbs for decorating.
Frosting Consistency: Your frosting should be soft enough to spread smoothly but firm enough to hold its shape. If your kitchen is warm, chill the frosting for 10-15 minutes before applying.
Make-Ahead Options: Bake the cakes up to 2 days ahead and wrap them tightly in plastic wrap. Make the frosting the day of, or up to 1 day ahead and refrigerate in an airtight container.
Storage: Cover the finished cake with a cake dome or loosely with plastic wrap. It keeps beautifully for 3-4 days at room temperature, or up to a week refrigerated.
Variations: Try chocolate cake layers with chocolate frosting, vanilla cake with cream cheese frosting, or add food coloring to the frosting for a celebration cake.
Troubleshooting Sunken Centers: This usually means the oven temperature was too high or the cakes were underbaked. Use an oven thermometer to verify accuracy and start checking for doneness at 30 minutes.
Crumbly Layers: Ensure your cakes are completely cool before frosting. Warm cake crumbles easily and won’t hold frosting well.
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