Introduction: How to Make a Two-layer Cake
For this example, a boxed cake mix will be the focus. However, cake recipes to make from scratch can be found with a simple Google search.
Choose a cake you would like to make. I am choosing delicious red velvet with cream cheese frosting. Two boxes should be perfect for this project (also two jars of frosting). There are hundreds of different kinds to select from so finding something for a picky eater shouldn’t be extremely difficult.
Acquire materials needed for the cake (can be found on back of cake box). To make a two-layered cake, you will need two round pans of the same size (8 or 9 inches is perfect). These pans can become expensive so if unable to purchase or find two of the same size, one can be used This is also the point to take into account dietary restrictions. Some recipes may call for different or extra things added that could cause problems. Google is helpful here as well. You can substitute almost anything for something else. Half a banana for an egg, applesauce for butter, etc.
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Once all the material is obtained lay out the supplies and get organized.
Preheat the oven to the stated temperature.
In a large mixing bowl add all ingredients and mix until smooth. This can be done with a spoon, a whisk, a hand mixer, or anything that you have on hand.
The baking pans need to be greased before cake batter is poured into them. Almost anything works for this; butter, Pam spray, butter, coconut oil, you can even sift flour over the entirety of the pan to create a barrier between the cake and the pan
Pour the batter equally into both pans. If you only have one pan, eyeballing about half works great.
Bake at stated length. Some ovens run hot and some run cold. Do a time a few minutes less than what is stated to check it isn’t baking too long causing dry cake.
To check if a cake is done simply poke a tooth pick or knife into the middle of the cake. Clean toothpick = done, dirty toothpick= not done. Add a couple of minutes if the toothpick is dirty and continue this until you get a clean toothpick.
Once your cakes are done remove from the oven and allow them to cool in their pans. This will help the cakes to hold their shape later. After leaving them for awhile and you can hold the bottom of the pan in your hand and its only warm you can gently remove the cakes from their pans and continue cooling all the way. If you greased or coated the pan thoroughly this should be a breeze. However, if you didn’t do this well enough take your time when remove the cakes slowly. Use a knife or scraping spatula to separate the edges of the cake from the pan, tip the cake upside down and tap/hit the bottom of the pan to get it unstuck.
When you find the cakes are completely cool to the touch, you can now begin assembling
Use a plate, board, or platter that is at least the same circumference around (or bigger) as your cakes. The cake will stay on this until eaten up. Place a dollop of frosting on the surface of the cake plate, this will be keep the foundation of the whole cake sturdy and not slide around. Place one cake at a time. The first cake laid down is important because is center the whole cake on the platter.
Once placed (can be done before placed on platter), take a long serrated knife to level the round top portion of the cake, doing this allows the second layer to stay flat and secure.
. Apply a generous amount of frosting to the top of the cake (about ½ inch thick when spread out). This is another trick to ensure the cake is level by filling gaps if needed.
The second layer of the cake can stay rounded (don’t level it off) or the rounded part can be leveled off, baker’s choice. (Leveling it may make it easier if you are intending to decorate it, however.) Frost the top following previous steps.
Dirty icing. This is the most difficult part of making a layered cake. You need enough icing so you don’t rip portions of the cake off and you don’t want to too much icing where it makes it difficult to spread. Take a generous amount of icing and work your way around the side of the cakes. Enough icing should be placed as to where you cannot see the color of the cake under it. Be patient and take your time doing this.
To reward yourself for icing the cake you can either stop there or continue to on to decorating. This is where you can get creative, or personal if making the cake for someone. There are pre-made decorations, stamps, and templates, almost anything you can think of to embellish your cake. Pre-made piping bags are also available if you’d like to try hand draw or write a message.
Step 16: Finally
Cut and enjoy!