How to Level a Cake Without a Leveler

For the most impressive cakes, follow these easy steps that volition teach you how to make cake layers even.

Tiered cakes are impressive. (Especially if it'southward 1 of our lovely layered recipes!) It's heady to wow your friends with the concluding product, but the procedure can be stressful and leave you wondering if your cake volition stack straight. Follow these tips on how to create level, even cake layers

Effort a new mixing technique

The kickoff tip for getting a level cake starts before ingredients are even in the mixer. To get a level cake, you'll want to contrary the way you lot mix ingredients together. Taking a tip fromThe Cake Bible by Rose Levy Beranbaum (1988), the opposite creaming method is the outset step to layered perfection.

In this method dry out ingredients (flour and saccharide) are combined ffirst, then butter is added, followed by liquid ingredients (eggs and extracts). At that place is bonafide science behind why this method creates a more level cake only in the near basic terms: by eliminating the creaming of butter and sugar, at that place is less air captured in the block batter and less rise and fall occurs while in the oven. Try it with this rainbow layered cake.

Give your tin a tap

Even the smallest adjustments can assistance you become a more than fifty-fifty block. Earlier y'all put your cake tins in the oven, requite them a good tap on the counter to even out the concoction. A few steady taps to each pan will assist release extra air bubbles and level everything out.

Pro tip: Apply a gentle bear on. Do non slam or slap them! If you're too robust in your tapping efforts, the batter might splash or slosh effectually leaving y'all with an uneven cake.

Give your cake a pat

We but got done tapping the cake, only one time it's broiled, information technology's all nearly patting.

Equally shortly as you take a cake out of the oven and information technology is however hot, identify the pan on the countertop. And then identify a kitchen towel or tea towel over the block. Our favorite cleaning tool, a microfiber cloth, volition work likewise!

Gently pat the heart of the cake with a flat hand. Low-cal, even pressure will start the leveling process of your cake dome, as it cools and sinks.

How to level a cake without a leveler

You may have seen "cake cutting wires" in specialty baking shop or cookbooks, these tools are finicky and honestly have upwards more room in your drawer than they are worth. For cake leveling the best tool to reach for is your standard serrated bread knife.

Earlier you even consider slicing your cake, make sure it is completely room temperature throughout. No adulterous! You lot don't want to level a cake only to accept it slump in the centre as it cools.

When you're set to level, first with your serrated knife at the edge of the cake dome, non the side of the block. This fashion you lot are wasting as little cake as possible in the leveling procedure and your block will stand up taller and more than impressive.

Your blade should exist completely parallel with the countertop. So piece about two inches into the cake dome. Remove the blade and turn the cake a quarter turn until you have sliced all the way effectually the cake. Once you've given a preliminary slice around the edge of the dome, you can take your breadstuff knife and slice all the way through.

And don't toss those scraps! You can use them to make cake pops (though we don't blame y'all if you just snack on the extras instead).

Once your cake is rid of that dome, you can start to frost! What nosotros dearest well-nigh about this technique is not but that it levels the block, just past exposing a bit of the sponge, it allows some of that filling and frosting to really set in. Yum! Oh—and be certain you're using the right buttercream!

With these tips, you're set to stack your cakes layers loftier!

Go started with these layered lovelies.

Taste of Dwelling

Sandy's Chocolate Cake

Years ago, I drove iv-1/2 hours to a cake competition, holding my entry on my lap the whole way. But information technology paid off. Ane bite and yous'll see why this velvety dazzler was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania

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Purple Pecan Cake

This recipe truly lives up to its name. The pecan-dotted block is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana

Malted Chocolate & Stout Layer Cake

If yous want a St. Patrick's Solar day dessert that volition have the block, look no farther! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish gaelic foam frosting. —Jennifer Wayland, Morris Plains, New Jersey

Best Red Velvet Block

It'southward just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I've had; the icing is as light as snowfall. —Kathryn Davison, Charlotte, North Carolina

Chocolate Spice Block with Caramel Icing

I found this recipe back in the belatedly '80s and knew information technology was a special cake. The caramel icing can be a little tricky because you have to work quickly, just it's and so worth it! —Mariann James, Ferguson, Missouri

Chocolate Hazelnut Torte

Nigh cake recipes feed a oversupply. So we came up with this elegant little cake that serves six. That's enough for two…with only the right corporeality of leftovers! —Sense of taste of Home Examination Kitchen

Blackness Walnut Layer Cake

My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern expect. —Lynn Coat, Warren, Ohio

Moist Chocolate Cake

This chocolate block recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family unit parties, and it always brings back fond memories. The cake is lite and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

Butter Pecan Layer Block

Pecans and butter give this cake the same irresistible flavor every bit the popular butter pecan ice cream flavour. —Becky Miller, Tallahassee, Florida

Cherry Nut Cake

My grandmother made upward this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used foam from the dairy farm almost her home, but the one-half-and half works well and is easier to detect. —Diana Jennings, Lebanon, Missouri

Favorite Kokosnoot Cake

When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana

Strawberry Mascarpone Cake

Don't let the number of steps in this recipe fool yous —it's easy to gather. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Foam cheese is a skilful substitute if you don't accept mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois

Marvelous Marble Block

Pound cake and chocolate make the all-time marble cake. — Ellen Riley, Birmingham, Alabama

Chocolate Bavarian Torte

Whenever I take this centre-communicable torte to a potluck, I become then many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin

Pink Lemonade Stand Cake

If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy affect, and the foam cheese frosting with sprinkles makes information technology pretty. —Lauren Knoelke, Milwaukee, Wisconsin

Carrot Block with Pecan Frosting

My hubby constantly requests this homey, one-time-fashioned version of carrot cake. The frosting is withal tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana

Chocolate Block with Chocolate Frosting

I once sent this rich chocolate cake to my kids' teachers, and it vanished, and so I had to make another one. (Who swipes a whole cake?) —Megan Moelbert, Springville, NY

Lemon Ricotta Block

This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to print. —Nanette Slaughter, Sammamish, Washington

Rich Chocolate Peanut Butter Block

The combination of mocha and peanut butter will satisfy every sweetness tooth at your tabular array. The garnish is a picayune extra piece of work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska

Coconut Italian Cream Cake

I'd never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado

Frosted Chocolate Cake

This recipe is my female parent's oldest and most popular chocolate cake recipe. I always thought information technology should accept a fancier name, simply this is what she called it. Mom would say a fancy name would non brand it gustatory modality better. —Beth Bristow West Plains, Missouri

Pineapple Carrot Cake

This moist cake with cream cheese frosting is the all-time I've ever eaten. It'due south and then unproblematic, too, considering it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida

Cranberry Layer Cake

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it sense of taste so delicious that yous'd never guess it starts with a convenient block mix. —Sandy Burkett, Galena, Ohio

Mama's Spice Block

Whenever I get a peckish for a tasty old-fashioned care for, I brand this cake. Great cooks in my family unit have been baking it for generations, and their families accept been enjoying the wonderful spice flavor and rich frosting. —Nancy Duty, Jacksonville, Florida

Come up-Home-to-Mama Chocolate Cake

You'll spend less than a half hour whipping up this catholicon cake that starts with a mix. Sour foam and chocolate pudding make information technology rich and moist, and chocolate, chocolate and more chocolate make it corrupt comfort nutrient at its finest. —Gustatory modality of Home Test Kitchen

Lemon Layer Cake

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summertime Goddard, Springfield, Virginia

Hummingbird Block

This impressive hummingbird cake is my dad's favorite, and so I always get in for his birthday. Information technology makes a memorable dessert for any commemoration and is lovely with a summer repast. —Nancy Zimmerman, Greatcoat May Court Firm, New Bailiwick of jersey

Spiced Devil'south Food Cake

Ane of my mom's friends gave her this recipe when I was a kid and information technology has been a family unit favorite ever since. When your "chocolate sweet molar" acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon

Pumpkin Pie Cake

No one will gauge this showstopper dessert with luscious cinnamon frosting starts with a mix! Information technology's a year-circular favorite. —Linda Murray, Allenstown, New Hampshire

Three-Layer Chocolate Ganache Cake

This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to concluding assembly; in fact, they're easier to piece of work with when frozen. —Kathleen Smith, Overland, Missouri

Southern Lane Cake

I simply dearest this southern-fashion dessert, and and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much meliorate! —Mabel Parvi, Ridgefield, Washington

Blue Ribbon Cerise Velvet Cake

This two-layer dazzler features a striking red interior. Information technology calls for more baking cocoa than virtually carmine velvet cakes, making it actress chocolaty. Feel costless to change the color of the food coloring to conform the occasion. I'm proud to say that this recipe won a bluish ribbon in the vacation cake segmentation at the 2006 Alaska Land Off-white. I think this honor-winning ruby velvet cake recipe volition be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska

Contest-Winning Chocolate Potato Cake

I won grand champion honors in a murphy festival blistering contest with this moist chocolate block. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.

Maple Walnut Cake

This maple-flavored cake with candied walnuts honors my grandpa, who used to make maple syrup. —Lori Fee, Middlesex, New York

Carmine Cola Cake

Ruby-red cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Bricklayer, Harmony, North Carolina

Pumpkin Cake with Whipped Cinnamon Frosting

My mom fabricated this for me, and one bite tin can completely accept me back to my babyhood. You tin can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add together raisins. —Melissa Pelkey Hass, Waleska, Georgia

Butterscotch Cake

I become lots of compliments and recipe requests whenever I brand this eye-communicable cake. The filling is similar to German chocolate block. —Judy Lamon, Louisville, Tennessee

Cookies-and-Cream Cake

If you like cookies-and-cream ice cream, you'll dearest this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. —Pat Habiger, Spearville, Kansas

Coconut Chiffon Cake

Toasted kokosnoot adds visual appeal to this tall and impressive cake. With an blusterous texture and heavenly coconut-ginger flavor,it's a lovely terminate to meals throughout the year.

Brooklyn Blackout Cake

If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to brand my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the block enough time to cool or the terminate results will be disappointing. —Donna Bardocz, Howell, Michigan

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