If you are planning a special occasion or celebration, a tiered cake is sure to impress your guests. A tiered cake is a showstopper, but it can be daunting to make. Fortunately, we have some of the best cake recipes for tiered cakes that are not only delicious but also easy to make. Whether you are a beginner or an experienced baker, these recipes will help you create a stunning cake that will be the centerpiece of any celebration.
Ingredients
For the cake:
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between three 8-inch cake pans that have been greased and floured.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before removing them to a wire rack to cool completely.
- To make the frosting, beat the butter until creamy.
- Add the powdered sugar and vanilla extract, and beat until smooth.
- Add the heavy cream or milk, one tablespoon at a time, until the frosting is the desired consistency.
- Assemble the cake by placing one layer of cake on a cake plate or stand.
- Spread a layer of frosting on top of the cake.
- Repeat with the remaining layers, stacking them on top of each other and spreading frosting in between each layer.
- Decorate the cake as desired.
Nutritional Information
Calories: 650 per serving
Fat: 28g
Saturated Fat: 17g
Cholesterol: 135mg
Sodium: 350mg
Total Carbohydrates: 94g
Dietary Fiber: 1g
Sugars: 69g
Protein: 6g
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Total Time: 1 hour
Equipment
- 3 8-inch cake pans
- Mixer
- Baking sheet
- Wire rack
- Cake plate or stand
- Spatula
Serving Suggestions
This cake is perfect for any special occasion or celebration. Serve it with a scoop of ice cream or fresh berries for an extra special treat.
Variations
There are many ways to customize this cake to suit your tastes. You can add different flavors to the cake batter, such as lemon zest, cocoa powder, or almond extract. You can also add different fillings to the cake layers, such as fruit preserves, whipped cream, or chocolate ganache.
Substitutions
If you don’t have whole milk, you can use 2% or skim milk instead. If you don’t have heavy cream, you can use milk instead. If you are allergic to dairy, you can use non-dairy alternatives such as soy milk or almond milk instead of milk and vegan butter instead of butter.
Storage
Store the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. To freeze, wrap the cake in plastic wrap and then in aluminum foil.
Tips
- Make sure all of your ingredients are at room temperature before you start baking. This will help ensure that your cake turns out light and fluffy.
- Use a serrated knife to level your cake layers before frosting them. This will help ensure that your cake is level and even.
- Make sure your frosting is the right consistency before you start frosting your cake. If it’s too thin, add more powdered sugar. If it’s too thick, add more heavy cream or milk.
Notes
If you are making a cake with more than three layers, you will need to adjust the recipe accordingly. You can also use different size cake pans to create different sized tiers.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can make this cake in advance. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.
Can I use a different type of frosting?
Yes, you can use a different type of frosting if you prefer. Cream cheese frosting, chocolate frosting, or ganache are all great options.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Can I use a different type of milk?
Yes, you can use a different type of milk if you prefer. Whole milk, 2% milk, or skim milk will all work.
Personal Thoughts
This cake recipe is one of my favorites for special occasions. It looks impressive and tastes delicious, but it’s also easy to make. I love how customizable it is, and it’s always a hit with guests. I hope you give this recipe a try and enjoy it as much as I do!