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Twelve Steps to Perfect Layer Cake

A layer cake is the crowning glory of American baking. Fortunately, making one needn’t be intimidating. With these steps, you’ll produce a moist, tender, fine-crumbed cake time and again.

A layer cake is the crowning glory of American baking. Fortunately, making one needn’t be intimidating. With these steps, you’ll produce a moist, tender, fine-crumbed cake time and again.

1. ADJUST OVEN RACK

1. ADJUST OVEN RACK: Place the oven rack in the middle of the oven and heat the oven to 350 degrees.

WHY? If baked on a rack that's too high, the cake will overbrown. Too low? No browning at all.

2. CUT PARCHMENT

2. CUT PARCHMENT: Trace the outline of the cake pan on parchment paper. Then cut out parchment circles to line the pans.

WHY? To ensure the baked cakes release easily from the pans.

3. GREASE AND FLOUR

3. GREASE AND FLOUR: Grease the pans. Line with parchment circles. Grease the parchment and flour the pans, shaking out extra flour.

WHY? To doubly ensure that the cakes will not stick.

4. COMBINE LIQUIDS

4. COMBINE LIQUIDS: Combine the eggs, milk, and vanilla in a measuring cup.

WHY? Combined, the wet ingredients are easier to incorporate. Plus, it's easy to see how much liquid you’ve added in step 7.

5. WHISK DRY INGREDIENTS

5. WHISK DRY INGREDIENTS: Whisk the flour, sugar, baking powder, and salt together.

WHY? For layer cakes, whisking aerates as effectively as sifting.

6. BEAT IN BUTTER

6. BEAT IN BUTTER: With the mixer on low speed, add the softened butter, one piece at a time, until only pea-size pieces remain.

WHY? This "reverse creaming" ensures a cake with a tender but tight crumb.

7. ADD LIQUID IN 2 PARTS

7. ADD LIQUID IN 2 PARTS: Pour in half of the milk-egg mixture and beat until fluffy. Then add the remaining milk mixture.

WHY? The liquid will be absorbed more efficiently, for a lighter cake with no streaks of flour.

8. SCRAPE INTO PANS

8. SCRAPE INTO PANS: Divide the batter evenly between the greased, lined, and floured pans.

WHY? The layers will bake evenly and be of equal height.

9. TAP ON COUNTER

9. TAP ON COUNTER: Gently tap the pans on the counter to settle the batter.

WHY? Tapping releases air bubbles that may have formed during mixing; they could cause tunnels in the cake.

10. BAKE AND ROTATE

10. BAKE AND ROTATE: Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.

WHY? Switching the pans ensures that the layers bake evenly despite any hot spots in the oven.

11. COOL IN PANS

11. COOL IN PANS: Leave the hot cakes in the pans for 10 minutes.

WHY? The cakes need a few minutes to cool and firm slightly, sot they won't break apart when you remove them from the pans.

12. TURN CAKE OUT

12. TURN CAKE OUT: Flip the cakes out of their pans onto a wire rack. Flip onto a second wire rack so that the cake layers are right side up.

WHY? The rack lets air circulate underneath, so the cakes won't steam and get soggy as they cool.

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