How to Make Layer Cakes

How to Make Layer Cakes

There are several reasons to take the time to make a homemade cake. First, flavor, texture, and pride. Second, a majestic layer cake puts the exclamation point on a holiday table and doubles as a stunning centerpiece for your dessert buffet. Third, this impressive production actually has big make-ahead potential:

You can bake layers up to a month ahead and freeze them, and most fillings and frostings can be made in advance, too. All you need to do is thaw and assemble the day before.

Finally, our light cakes really do save on calories and fat—no small thing, especially during the holidays. There are, naturally, a few tricks to coaxing great taste and texture from a cake that leans less heavily on butter and sugar. Here, the secrets are revealed.

 

Vanilla Cake with Italian Meringue Frosting

 

Step One: Prepare Cake Pans


Prevent cake layers from sticking to the pan and crumbling when you try to remove them by spraying the pan with cooking spray, lining it with wax paper, spraying again, and dusting with flour.


Vanilla Cake with Italian Meringue Frosting




Step Two: Carefully Measure Ingredients


 

Vanilla Cake with Italian Meringue Frosting

 

 

Step Three: Incorporate Air


Fluffy batter will result in a moist cake with a fine crumb. The first step of the mixing process—creaming butter with sugar—whips air into the batter. More air is added as you incorporate eggs into the batter by beating it.


Vanilla Cake with Italian Meringue Frosting



Step Four: Gently Stir in Flour



Slow the mixer speed before adding flour and milk. Start with flour, then alternate with liquid (often milk). Finish with flour, as well. Beat only until combined. If overbeaten at this stage, the cake will become tough.

 

Vanilla Cake with Italian Meringue Frosting

 

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