Layer cake

Name: Layer cake
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 10
Ingredients: Type 00 flour 3 ½ cups; Baking powder 4 tsp; Fine salt to taste; Butter at room temperature 1 cup; Sugar 1 ½ cup; Vegetable oil &frac13; cup; Eggs at room temperature 4; Egg whites 2; Buttermilk 1 ½ cup; Vanilla bean 2; Cream cheese at room temperature 3.3 cups; Butter softened 9 oz; Lemon peel 2; Powdered sugar 3.8 cups; Raspberries to taste; Edible gold to taste; Raspberry jam 0.67 cup

it es fr br

Vegetarian

Difficulty: Average
Prep time: 50 min
Cook time: 25 min
Serving: 10
Cost: Average
Note plus the cooling times of the layers

PRESENTATION

Recipe by
Cooker Girl

When you're talking about a layer cake, honestly, it doesn’t get more classic than this beloved American dessert. With its moist and tender layers stacked up high and coated in rich, creamy frosting, it’s a real showstopper. Really, it is. What makes this cake super special is the way those buttery layers feel so soft when you cut into them—everyone says each bite just melts away. The frosting? It’s a big part of the magic: usually a mix of cream cheese and butter, whipped till it is smooth and easy to spread. Sometimes there’s a hint of raspberry jam or a sprinkle of fresh berries between the layers, adding a sweet, slightly tangy twist that keeps things interesting, you know? Pretty much, people bake these cakes for birthdays or holidays because they look impressive but come together with stuff you probably already have in your pantry.

Across the U.S., folks like to mix up the flavors. Some go for a chocolate layer cake, while others love a vanilla layer cake—but they all rely on those fluffy bases and loads of frosting. Seriously good. Once it’s finished, the cake is quite a sight with its neat stripes of cake and filling visible when sliced. And look, if you're wondering how to make a layer cake, there are countless cake baking tips and easy layer cake recipe ideas that skip the complicated steps yet still deliver super moist and sweet results. Key is, don't skimp on the frosting—it makes the cake extra creamy and ties everything together beautifully. Some folks like to top it off with more berries, sprinkles, or even extra swirls of frosting, making it perfect for any celebration. Whether you're aiming for a homemade masterpiece or experimenting with new frosting techniques, this cake always gets people talking. Truthfully, the last slice won’t last long. So next time you need a dessert that’s both delicious and a bit of a showpiece, remember this layer cake recipe—you'll really really please everyone at the table.

INGREDIENTS

for 3 layers of 8 inches: Type 00 flour 3 ½ cups (450 g); Baking powder 4 tsp (16 g); Fine salt to taste; Butter 1 cup (250 g) - at room temperature; Sugar 1 ½ cup (300 g); Vegetable oil ⅓ cup (80 g); Eggs 4 - at room temperature; Egg whites 2; Buttermilk 1 ½ cup (350 g); Vanilla bean 2

for the frosting: Cream cheese 3.3 cups (750 g) - at room temperature; Butter 9 oz (255 g) - softened; Lemon peel 2; Powdered sugar 3.8 cups (450 g)

for decorating and filling: Raspberries to taste; Edible gold to taste; Raspberry jam 0.67 cup (200 g)

Preparation

How to prepare Layer cake

To prepare the layer cake, first make the 3 bases. In a bowl, pour the flour, sifted baking powder 1, a pinch of salt 2, and mix 3.

In another large bowl, add the butter in pieces (at room temperature) and the sugar. Work with electric whisks until you get a cream 5, then with the mixers still running, pour the seed oil in a thin stream 6. The butter will make for a tasty cake with a soft texture, while the oil will keep the cake moist longer.

Add the seeds you have taken from the vanilla bean 7 and continue to whip everything 8. Then add the eggs one at a time 9, followed by the two egg whites.

Mix until they are well incorporated 10. Pour the flour in 3 batches 11, alternating with some buttermilk 12. At this stage, set the whisks at low speed to avoid overworking the batter.

Continue to mix at low speed until you get a homogeneous mixture 13. Then transfer it to 3 previously greased 8-inch molds with parchment paper on the base 14. Level the surface well 15 and bake in a preheated static oven at 356°F for 25 minutes.

Then remove from the oven and let cool 16. Meanwhile, prepare the frosting. Pour the soft butter into a bowl 17 and add the cream cheese 18.

Add the grated lemon zest 19 and mix with electric whisks for 3 minutes 20. Add the sifted powdered sugar in 3 batches 21.

Always mix with electric whisks between additions 22 until you get a smooth and thick cream 23. Once the bases are cold, remove them from the molds and level the top 34.

Add a generous layer of frosting, spreading it well with a spatula 25. Make sure to put more on the edges to create a sort of hollow that you will fill with jam 26. Now add some raspberries, breaking them with your hands 27.

Place a second cake layer on top 28 and create another layer of cream and one of jam. Add some more raspberries 29 and cover with the last cake layer, flipping it, so that the part that was at the base of the pan goes upwards 30.

Using a spatula, place the frosting on the top of the cake 31 and the edges, leveling and smoothing it well, to cover it entirely but putting just a thin layer on the sides 32. Transfer the remaining cream into a pastry bag with an oblique nozzle and decorate the surface of the cake 33.