Layered cakes are the new trend in celebration cakes. And, the taller the cake the prettier it looks. Hence, due to my professional cake decorating background, these layer cakes have now become my absolute favorite type of cakes. I love coffee cakes but you must admit there is something grand about tall layers of cakes.
Table of Content
About my layer cakes
If you see my layer cake recipes, I usually have two recipes, sometimes three. One is an oil-based cake, while the other is a butter-based cake. And, 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.
In addition, I love the moisture component that oil-based cakes bring, but I also love the rich flavor component that butter-based cakes have. And, while I want to be a successful cake decorator, serving delicious cakes to my customers, I also want a stress free profession. So, these little things can make a huge difference.
So, here is a list of almost 50 of my layer cakes recipes that I use as a cake decorator. In addition, I also have a huge selection of coffee cakes, which I often use when I need to make cakes for family and friends.
50 plus layer cakes recipes
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
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. And, here are a few examples to help you. However, these are wedding cake portion sizes, not party cake sizes. In fact, 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
How do I make my cakes cost-effective?
Some cake decorators tell me that my cake recipes are great, but they are not cost-effective. And, as a business, they want to make money. However, 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. In addition, there is a time for low-fat and there is a place for a diet. So, when it comes to my customers they get the best. Therefore, unless a customer specifically orders something else, I will make them my standard cakes.
First, I make great cakes. Then, I calculate the cost and set the price. And, yes, it makes the cakes expensive. However, it also brings the right customers to me. And, brings them back for more cakes. Most important, I am proud of my cakes and I want to make them for customers who appreciate good quality, not low cost.
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