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
Other flavors
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)
For cupcakes
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.
You may also like
- How to price your cake – how much should I charge for my cakes.
- Sharp edges on buttercream cakes
- How to advertise your cake decorating business.
- Sharp edges on ganache cakes
- Vanilla Sugar Cookies
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Sonia John
Hi Veena,
First of all I would like to thank you for sharing all the wonderful recipes and tutorial sessions. It’s rare for people to part with such information. I appreciate you for sharing and helping home bakers like me. I have tried your eggless chocolate sponge cake recipe. It’s really yummy.
The customer loved it too. I would like to request you to share the eggless versions of the recipes or mention what we can use as egg replacers as 98% of our cakes are eggless. Thank you so much and God bless.
Regards,
Sonia
Veena Azmanov
Thank you, Sonia. Happy to hear you enjoy my recipes and appreciate my efforts.
I only post tried and tested recipes. While I’d like to share more eggless recipes on the blog, the truth is that I do not bake many eggless recipes at home.
And since I have not tried the alternatives It’s hard for me to suggest these replacers or substitutes.
I hope that makes sense. I do encourage those who have used my recipes with substitutes and replacers to let us know in the comments so others may see them
Thank you.
Bindu
Veena I use the vanilla n chocolate cake recipies and they are so perfect I intend buying a few more soon.
Would you be able to help with a paid tutorial for stacking cakes . Would love to learn from you . For a fee of course ☺️
Veena Azmanov
Thank you so much for this comment Bindu!! Thank you ! I have actually put all my paid tutorials now in the free section. I will be making one for stacking cakes soon. Now sure when lol. Depends on how I manage between cake orders, blogs, home and kids lol. Sorry!
Shweta
hii.. i am not able to download my free e book…. can u please send its another link so i can try some of your recepies… please ?
Veena Azmanov
Shweta – You should have received a link when you signed up – Just look at the email you received it.
Faiza
Hi Veena ur calculate recipes are the best I ‘ve purchased all of them n don’t regret a single penny In fact I am always opening ur blog to see if u ‘ve come up with new recipes don’t know why someone is complaining when u ‘ve made things very easy for us given another chance I would purchase everything again thanks for all ur hard work hope to see new recipes
Veena Azmanov
Than you so much Faiza. You just made my day. Thank you I am so happy to hear that my calculated recipes are useful. I know I use to hate sitting and doing that chore. Thank you so much for your support. Means so much to me.
Muchelle Alan
I agree with you Veena. Your recipes are valuable.
I am terrible at baking and I rely on good recipes that I know are full proof. I have been very grateful for all that you have done for new cake decorators like me. I started my business only two years ago and your blog is a go to place for me when I need help.
I have purchased six of your basic calculated recipes so far and have tired them all. I love the lemon myself very much and the Red Velvet comes out perfect every single time.
Thank you so much for sharing your recipes even if for a small price. I would rather pay then go on a trial and error hunt on the internet for the right recipe.
Veena Azmanov
Thank you so much for your support Muchelle Alan
Brenda
Wow. There was a time when everything on this blog was FREE. I use to make your recipes all the time.
I love your basic vanilla cake, simple moist chocolate cake, orange cake, lemon cake, espresso cake, strawberry cake. I still only your buttercream recipes. The best thing about your recipes is that they were full proof, they worked every single time. A real blessing to newbies like me. My customers were happy I was happy.
Now everything is on a PDF !!!!
I made my first gumpaste shoe using your tutorial, giant cupcake use to be free now it’s on a paid video. Minion cake, Dinosaur cake, Princess cake.
This use to be my go to blog for learning and inspiration. Now I have to pay for the same things that were once free.
I think that’s being greedy. I’m really upset. i came looking for the Lemon cake I loved very much now I see it’s on a PDF.
Veena Azmanov
Hi Brenda,
I’m so sorry to hear you say these things. What would have been a great compliment is now a complain.
First – The free stuff is still FREE.
The Basic Vanilla cake, Simple Moist cake, Orange, Lemon Cake, Espresso cake, strawberry cake are still all free.
So are all the Buttercream recipes. I’m so happy to hear that you and your customers were happy.
The tutorials that were free are still free.. Gum paste shoe, Giant cupcake is on both a free pictorial as well as a paid video, so are the Minion, Dinosaur and Princess cake.
As for my online shop. I shouldn’t really have to explain this but I will.
This is my profession hun.
I’m sure you charge for your cakes? Right? Are your cakes free? You use my free recipes but are your cakes free? NO!!
This is my bread and butter too!
Nothing comes free for me. My blog hosting is not free, the web developers that manage my blog need to be paid too.
Do you know how long it takes me to sit and calculate each recipe? Not one hour but sometimes a couple hours to calculate 20 to 25 pans.
Not to mention these are my personal recipes. It has taken me years to try and test them to perfection for my customers.
I have shared a few recipes on my blog for free but it would be unfair to expect me to share all my recipes for free.
If I calculated the true value of my recipe and the hours it took me to calculate recipes for each PDF – trust me it would 10x the price it is now.
It is sad that you used the word greedy and upset for all that you say this blog has been to you so far.
Wish you all the best and I hope some day you will appreciate and respect the value of not just your hard work but others as well.
Thank you
Ed
Veena….You are within your right to charge for your craft. I am saddened that some would complain when there are other sites they can go to, find other recipes, take their time with trial and error to taste test and perfecr…oh, but WAIT…you jave done all of that for us! Your time is worth a price as well! Thank you for sharing your secrets!!!!!
Veena Azmanov
Thank you SO MUCH Ed! It is nice to see that there are some who know exactly what I have been thru to make sure you have a tried and tested recipe. I think a lot of people don’t realized that all my recipes weather free or paid for are tried and tested. So they presume all my recipes just come off the back of my head so I should not charge for it lol. Thank you so much for your comment. Appreciate it much
Diane Curling
I love your work and all the time you spend to show and teach us all I am very grateful. I like your response to that person …….NOT ALL THINGS ARE FREE.
Veena Azmanov
Thank you so much for your support curling <3 Appreciate it very much
Rachel
We love u Veena I’m all the way from Australia. Please don’t explain to ignorant ppl the ppl that value your work qill be your strength xxx
Veena Azmanov
Thank you so much Rachel. It’s supporters like you who value my work and that’s what matters more to me. I Know I cannot please every but I do try to make them understand so they may show a little more concern to others… Thanks hun.