30+ Layer Cake Recipes for Cake Decorating
Often we have a wonderful cake recipe but not the right size pan, which can be frustrating. That is why I had the calculated recipes for you. Since then, I have discontinued those PDFs. Because now you can have all my recipes calculated for you no matter what pan you have and how many servings you need. Here are 30 plus layer cake recipes that you can use for cake decorating with buttercream, and ganache as well as fondant.
What is the one thing you hate when you finish mixing your cake batter? The realization that this is not going to give you the height you need. Even more frustrating is baking a full batch again for that little extra cake layer. This used to be my nightmare when I just started off my cake decorating career.
I’d bake using online calculators to calculate my recipes which never got the results I was looking for. Why? Because most people bake 1 1/2 inch cakes for their celebrations. And yet, if you are a cake decorator like me then you want a tall cake! You want a minimum 2-inch cake, more not less.
As a general rule, I love tall cakes. And while my cake orders are often regular 4-inch cakes, I tend to deliver more but never less. Tall cakes are so much prettier!!
Look at my recent Blossom White Wedding Cake (the photo below). These are all 4-inch tall tiers. Close your eyes for just a minute and imagine this same cake with 6-inch tall tiers. Can you imagine how much more of a wow factor those 6 inches would add to this cake? I KNOW!!!
About my cakes
By now, you know that I bake from scratch and all my cakes are rich, full-fat and decadent. There are no cheap recipes and no cost cutting when it comes to my cakes. My customers expect the highest standards, so I must deliver a high-value product. So yes, if you use my recipes they are going to be butter/oil, eggs, sour cream, buttermilk, and all that extra.
Some other cake decorators tell me that my cake recipes are great, but they are not cost effective. As a business, they want to make money. That’s not how I work. I’m in the business of providing my customers great value and memorable moments. Therefore, I give my customers what I give my family. Rich, decadent and indulgent desserts. Like they are supposed to be. There is a time for low-fat and there is a place for a diet. And yet, when it comes to my customers they get the best. Unless a customer specifically orders something else, I will make them my standard cakes.
First of all, I make great cakes. Then I calculate the cost and set. the price. Yes, it makes the cakes expensive, and yet, it also brings the right customers to me. And brings back for more cakes. I am proud of my cakes and I want to make them for customers who appreciate good quality, not low cost.
My Layer Cakes
If you see my layer cake recipes I usually have two recipes, sometimes three. One is an oil-based cake, while one is a butter-based cake.
There are times when one is better than the other, right?
For example, for my wedding cakes, that need to travel or in the summer humidity, I go with my butter-based recipes. And yet, my small cakes, single-tier cakes, two-tier cakes, and in winter I use my oil-based cakes.
I love the moisture component that oil-based cakes bring, but I also love the rich flavor component that butter-based cakes have. While I want to be a successful cake decorator, serving delicious cakes to my customers, I also want a stress free profession. These little things can make a huge difference.
So here is a list of over 4o of my layer cakes recipes that I use as a cake decorator when I have orders for my business. I also have a huge selection of coffee cakes, which I often use when I need to make cakes for family and friends. I will discuss those below after this list so you don’t get confused.
Classic Vanilla Cake Recipes
Chocolate Cake Recipes
Fruit Flavored cake Recipes
Red Velvet Cake Recipes
Carrot Cake Recipes
Pumpkin Cake Recipes
Coffee Tea Flavored Cakes
Here are some cake recipes I contributed to my other website on Cake Decorating Tutorials
Frequently asked questions
Not many people understand that the number of servings in the recipe card below can calculate the recipe for you.
See that little box that says “adjust servings here”? Just change that to the number of people you need to serve or the cake pan serving you need.
For example, if you need a 10-inch cake that serves 36 people, simply change the number from 8 to 36.
I already shared this with you previously in my post with all the charts. Cake Serving Chart Guide and Popular Cake Tiers. Here are a few examples to help you. These are wedding cake portion sizes, not party cake sizes. I use these when I make fondant or buttercream cakes for wedding and celebrations.
6″x 2 round – 12 servings
7 x 2 round – 18 servings
8″x 2 round – 24 servings
9 x 2 round – 32 servings
10 x 2 round – 26 servings
Additionally, you can also change the measure from metrics to US customary. So for those of you in the US, you have your cups and ounces and those of you in Europe, Asia, UK, and India can have the gram measurement. Can you see those two black boxes that say – Metric and US Customary? Just play with those to get the measure that suits you best.
A general guide for cake batters and size
4 cups cake batter – (1 x 8-inch round), (8 x 4 loaf pan), (1 x 7-inch square cake)
8 cups cake batter – ( 2 x 8-inch round cakes) (1 x 9-inch tube pan) (10-inch bundt pan), (2 x 7-inch square cakes)
6 cups cake batter – (1 x 9 inch round cakes) (1 x 8-inch square cakes)
11 cups cake batter makes – (1 x 10-inch round cake) (2 x 8-inch square cake) (3 x 8-inch round cakes)
4 cups batter makes 12 cupcakes
6 cups batter makes 15 cupcakes
8 cups batter makes 24 cupcakes
12 cups batter makes 35 cupcakes
Save this list on Pinterest for later. Tried my recipe? Share it with me, please.
Share a picture of your work with me by uploading an image here below my image on board.
You can also find a collection of my tutorials and recipes here on Pinterest.
Coffee Cakes (bundts, loaves, sheet cakes etc)
These are cakes that I love to make when I need something for family and friends. Often when I don’t want any frosting. I love my bundt pans very much so I use them more often. Similarly, I love using a loaf pan when I need a simpler cake.
The advantage of coffee cakes is that you can tweak one ingredient and make a completely different cake. Like my blueberry cream cake can also be raspberry, blackberry or strawberry by simply changing the fruit.
Some of these can also be made into a layer cake, like my cream cheese pound cake and my classic pound cake. I often use them as a base for my novelty cakes. So take a look at these coffee cakes and I hope you will enjoy making them.
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