Learn how to bake flat cakes every single time! A simple tutorial on how to make sure your cakes come out nice and flat straight out of the oven.
Leveling cakes is my least favorite thing to do ever. I think I’ve done it a total of ONE time and quickly looked for alternatives.
Leveling a cake is something you should do if it bakes up domed. Which, let’s be honest here, almost every single cake does.
A domed cake looks something like this:
Delicious as it may be, it could be more aesthetically pleasing. Not to mention the uneven distribution of frosting! Those poor middle sections.
Why Do Cakes Dome?
When cakes go into the oven, the pans start to heat up quickly. This will make the sides and bottom of the cake cook faster and set which causes the uncooked middle to rise and dome because it has nowhere else to go.
It’s not easy to stack and frost a domed cake, so it should be leveled out prior to doing so.
To level a cake, you either get a huge frikken cake knife (which I bought specifically for this job and used ONCE) and go at it hoping you can cut off the dome evenly.
Or you can buy a cake leveler which does the job marginally better (I do use this to torte my cakes though – aka cut them in half horizontally).
Either option leaves you with a crap ton of cake crumbs all over everything. This also means wasted cake, and boo to that. Ok, I know you can always eat the scraps, but STILL.
A much better alternative is to not have to level the cake at all by having it come out perfectly flat and stackable. I have a couple of tricks I use to ensure I get flat cakes. They work for me every time!
Now, before we even get to level cakes, you want to make sure that your layers are the same height. You can eyeball this in your pans, or you can be anal (like me) and actually weigh the pans to ensure an even distribution of batter.
I fully embrace my craziness. I use this kitchen scale and I LOVE it.
Now… onto Flat Cakes!
HOW TO BAKE FLAT CAKES
Baking flat cakes comes down to one simple thing: using cake strips around your pans.
This is my go-to method. All you have to do is dampen them and wrap them around the bottom of your cake pans. Perfectly flat cakes every time!
How do cake strips work?
The cake strips insulate the outside of the pan and the moisture in the strips keeps the sides of the pan cooler so your cake bakes up more evenly. Without the strips, the outsides of the cakes cook and set faster causing the middle of the cake to dome.
I soak my strips in a bowl while I’m prepping my cake batter and then gently squeeze out the excess water before I wrap them around the pans. It’s important that they’re not sopping wet or they could cause the cake to become soggy.
Here’s a side-by-side shot of the cakes right out of the oven, only one using a cake strip.
You can see how nice and flat the cake on the right is. Not only is the one in the left domed it’s also a bit darker on the sides.
The one on the right is cooked more evenly throughout. I use these cake strips on all of my cakes and they help a LOT.
It’s important to note that using these strips will cause the cake to bake a bit slower and you’ll likely need to increase the baking time on a recipe. The baking times for my recipes all assume that baking strips are used.
Baking times vary as it is because every oven is different, so it’s important to use them only as a guideline and to know your oven.
If you only do one thing, use these strips!
I have the older model Wilton brand strips that I got at Michael’s 10+ years ago. These are ok, but pinning them on is a bit of a pain.
I found these Regency ones online that have velcro which seems like a much better option so if you’re in the market for some, I would get those!
DIY Cake Strips
If you don’t want to shell out the money for these you can easily make your own at home!
Hot Tip!
If you’re using tea towels, make sure they are fully dampened and do not use them at oven temps over 350F. You can wrap them in tin foil to prevent browning/burning.
All you need to do is cut up and old tea towel into strips and pin them onto the cake pans. If you’re really crafty you can stitch some velcro into the strips and have your own easy-to-use version.
Tea Towel Trick
If the cakes are still a tiny bit domed after using the bake even strips, there’s another thing you can do as soon as they come out of the oven. Grab a (clean) tea towel and lightly press down on any domes.
Be careful, as the pans will be hot and there will be steam coming out as you press down on the cakes. Don’t press too hard or your cake will cave in!
Please Note
The method above only works on small domes and only straight out of the oven.
Since I always use the cake strips, my domes are never really that high to begin with, but the tea towel technique helps with that last little bit.
I don’t know how well it would work on a cake with a large dome. By the time I was done taking pictures, the domed cake was starting to cool, so pressing down on it didn’t help too much.
I hope you found these tips helpful. Cake strips really are one of my very favorite tools/hacks in the baking kitchen. They make my life easier so I hope you give them a try!
Quick links to help you bake Flat Cake Layers:
- The secret to getting flat cake layers: Evenbake Strips
- My very favorite kitchen scale: Jennings Kitchen Scale
- The best aluminum cake pans: Fat Daddios
- If you need to level your cakes or cut them in half: Cake Leveler
How to Bake Flat Cakes
Ingredients
Vanilla Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk or whole milk, room temperature
Vanilla Buttercream:
- 6 cups powdered sugar sifted
- 2 cups unsalted butter room temperature
- 2 tsp vanilla extract or flavoring of your choice
- 4 Tbsp heavy whipping cream
Instructions
Vanilla Cake:
- Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Distribute batter evenly between the two pans. Place damp baking strips around the bottoms of the cake pans.
- Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on a wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Vanilla Buttercream:
- Prepare a stand mixer with a whisk attachment. Whip butter until creamy.
- Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes.
- Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute. Add more cream as needed until desired consistency is reached.
- Whip until the frosting is smooth and silky.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake and smooth with a bench scraper.
- Decorate as desired.
Notes
Originally published Aug 2014. Updated with new content April 2020.
Elizabeth says
The temperature of your batter makes a difference too. According to one of the Cake Boss’s books he said it is very important that the batter isn’t too cold or too warm going into the oven. So for example make sure your eggs/butter are a room temperature before you start to bake with them. My Mum always left her eggs out of the fridge for a while before she baked with them.
Olivia says
Hi Elizabeth! Yes, that’s very important — all ingredients should be at room temperature before making the cake batter!
Kathy says
I was amazed at how well this worked. Only problem I found was sides bit crumby. Am planning on making a naked cake and would like the sides a little darker, any tips please.
Olivia says
Hi Kathy! Hmm, that’s a tough one when using the strips. I would say to bake longer or at a higher temp, but then you risk overbaking it or causing it to dome 🙁 You could try either of those, or just resort to a non-strip method for a naked cake as the sides would definitely look better darker in that case!
Michelle says
Hi Olivia! I’m new to layer-cake baking and really appreciate the tips in this post. I was wondering if you have the cake pan sitting directly on the oven rack, and if so, is it PK that the even-bake strips touch the rack? Or, do you recommend placing the cake pans on top of a cookie sheet?
Thank you!!
Olivia says
Hi Michelle! I have done it both ways but most often I place the cake pans directly on the racks. It’s totally ok if they touch! 🙂
Madeline del Valle says
To cut my cakes in half I just make a slit with a knife and use that as a reference point. Then with a string I surround the whole circumference of the cake making sure it’s even all around. Have to make sure both ends meet at the opposite side of the slit. Kind of like crossing both ends of the string. Then, I pull gently, but firmly and wala!! Perfect halves. Never fails. Must do it with a cake that is cool so as not to burn your fingers.
Olivia says
That is a great tip! Thank you Madeline 🙂
Julie Quarles says
Could you use dental floss?
Olivia says
Hi Julie! To cut the cakes in half? I’ve never tried, but I know people have had success with that method. Just make sure it’s unwaxed and unflavoured 🙂
Candice says
Oh… Wow… I think I’m gonna love Olivia and all of you commenters too! Just found this blog today.
Joe Larrea says
Love you. Love your blog. And especially love the creativity in your recipes! (Piña Colada cake in progress for Easter…’cause nothing says Easter like pineapple, coconut, and rum!)
I have a couple general questions for you:
1. Convection vs. Conventional. Thoughts?
2. I notice that for ingredients such as flour you only list the volumetric measurements and not the weight. Clearly, I’m rather ‘particular’ (read anal) about my measurements and usually use a scale to weigh things like flour. What are your conversions (volume to weight) for these?
Thanks in advance!
Olivia says
Lol! Piña Colada cake is perfect for Easter! Who’s gonna say no to that? 😉
Great questions, by the way. My thought’s are as follows…
1. I haven’t had much success, personally, baking with a convection oven. It’s *supposed* to be better and cook more evenly, but everything always turned out overbaked even if I decreased the temperature. Though now that I think of it… I should really try that setting in the oven I have now… it’s older and bakes super unevenly. I will give it a go and see if I have better luck.
2. I totally get it, I prefer more precise measurements as well and use a scale often. I find that most people don’t have a scale though, so I try to cater to my audience 🙂 I use this site most often for conversions. You select each ingredient on the right, and then input the amount in cups, etc.
http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
I hope that helps!!
Janet says
How do you make flavored cakes? I’m going to attempt my daughter birthday cake and will be sure to try all these tips to have it come out semi perfect! Thank you
Olivia says
Hi Janet! What kind of flavour were you looking for? I have a bunch of different recipes:
http://livforcake.com/category/cakes
Connie says
Please describe the water bath method
For a regular yellow cake.
Olivia says
Hi Connie, I haven’t tried the water bath method, so can’t speak to it. There are some comments on this post about it though.
Emma says
Wow this is so cool. I know it is off topic, but what kind of cake is that??
Olivia says
Hi Emma! Here’s the recipe I used. It’s a simple doctored-up cake mix:
http://livforcake.com/2014/10/almost-scratch-cake.html
Alice Teunis says
I took a cake decorating class through our local school community education back in the 70’s and learned this method of using the towel. She called it “diapering the pan”. I didn’t know there were actually strips you can buy out now. I don’t do cakes very often any more.
Olivia says
Hi Alice! I have heard about the towel method too. Works great!
Shilpa says
Thanx Olivia your tip really worked.
Olivia says
Glad to hear it Shilpa!
Jo Williams Australia says
to make your own cake strips just use al-foil and damp paper towels. lay alength of al-foil on a bench, put paper towels same length on al-foil, dampen, fold over in half, fold edges all the way around and place around cake tin. secure with a bull clip. use the same method to make a mat under the cake tin(just place on oven rack) so the bottom doesn’t burn. may take a little longer to bake,but the cake will be even and moist. haven’t tried it on a shaped pan but imagine the al-foil would be easily moulded (scrunched) to fit snuggly. this is cheap and you can throw it out in recycle when they start to look old(grubby). this method has not failed me yet.
Olivia says
Thanks so much for this tip Jo! I’ll have to give it a try 🙂
Franca Mancuso Jackson says
Good Day, Olivia
It’s really nice reading your blog, have to make a wedding cake for August. Have you ever make cakes with sheet cakes bought the stacker just wondering if I should risk it. Do you have a good chocolate cake recipe, I use the one bowel recipe tried other but not happy with them.
Olivia says
Hi Franca! I don’t think I totally understand your question about the sheet cakes, but I’ve never made one before. This is my favourite chocolate cake recipe:
http://livforcake.com/2015/08/mocha-chocolate-cake.html
Trish Gunn says
2 questions. 1. Cake mixes come in different weight. How many ounces? 2. The pressing of the center with the towel: I found that it caused a ridge on the side of the cake. In other words the cake was not even on the sides. I have not tried it with your recipe so perhaps yours is different. I was just wondering if you have ever encountered this issue.
Olivia says
Hi Trish! I think cake mixes are about 18oz? I can’t be totally sure and I don’t have one in my pantry currently. I’m not totally sure what you mean about the ridge… I’ve never had that issue :(. But honestly, there is very little pressing that I have to do since I use the strips. Did you press down while the cake was still hot?
Kristi says
If you’re mashing a single layer cake, all you have to do is turn the cake upside down so the dome is on the bottom. I’ve never had a problem. When i make a multi-layered cake, I’ll have to give the strip a try. Where can I buy them?
Olivia says
Hi Kristi! You can find them here: Regency Evenbake Cake Strips
Kelly Maynor says
I have always followed my grandmothers way which was to start with a cold oven so the batter heats evenly in the pan, no domes. But I think I might invest in some of those strips for when I don’t have time for the oven to cool. Thanks!
Olivia says
Hi Kelly! Interesting! I haven’t ever heard of doing that. Thanks for the tip 🙂
Sharon says
I use cooking spray with flour in it to coat my pans. But I Only spray the bottom inside the pan not the sides. Then I distribute the cake mix evenly in the pan, making sure it is touching the sides. After the cake is done the sides will be stuck to the pan, so I run a sharp knife around the cake to separate it from the side of the pan. It comes out flat on top every time!
Olivia says
Good tip! Thanks Sharon.
Samantha says
Wow! I really want to try these cake strips out, such a great idea!
Olivia says
They work SO well!!
Casey says
I use the bake even strip and still get a domed top. What am I doing wrong? The excess is great to eat but I would like it to actually be used in the cake layer.
Olivia says
Hi Casey! I’m not sure… the strips always work perfectly for me. Are you soaking them well in cold water? Only other thing I can think of is that your oven runs a bit too hot and is causing the dome even with the strips!
Connie says
it would be so simple to get these and be done with all my domed cake nightmares!! but i also feel like im cheating if i do this 🙁
Olivia says
What?! Why are you cheating? This way you don’t lose any cake! 😉
Barbara says
I always cook my cakes at a lower temperature and I always get level cakes. 325 for an extra 10 minutes. This requires a slower cook time and forces the cake to bake more evenly. And they are so moist.
Olivia says
Perfect, thanks for the tip Barbara!!
Leslie says
Thank you!!!
Olivia says
Glad to help!