Written by Chris –
Every time I make this cake, I get asked for the recipe and for tips on how to frost a layer cake. So I thought I would share my method in this post. I am using my favorite chocolate layer my favorite chocolate layer cake for illustration purposes, but you can certainly use any layer cake recipe.
How to Frost a Layer Cake
Tear four strips of parchment paper and place in a square around the outer 3 inches of a cake pedestal or serving platter as shown above (this will keep it clean).
Place a dollop of frosting in the center of the cake pedestal so the cake won’t slip.
Level (trim tops off) the cakes using a serrated knife, if desired. For this post, I am using three whole 8-inch-round cake layers, but you can cut each cake in half horizontally if you prefer a six layer cake. Place one cake layer over the dollop of frosting as shown above.
Spread about 1 cup of frosting over the top of the cake with an offset metal spatula.
Top with one more cake layer; spread with about 1 cup of frosting as shown above.
Top with the third cake layer.
Cover the top and sides of the cake with a thin layer of frosting (this is the “crumb coat”; it doesn’t have to be perfect). Think of this as a primer – similar to painting. Refrigerate for 15 to 30 minutes.
It’s best to work your way from the bottom of the cake to the top, using the tip of an offset spatula to spread the frosting. Spread the top layer until the frosting meets the edge. Smooth the top for a sleek look, or give it a few waves, as shown below.
Carefully remove the parchment strips.
And that’s it! It’s pretty simple, isn’t it?
This cake never lasts long!
For Halloween, try adding finely chopped Nestlé Crunch or Butterfinger candy bars between the layers and around the side of the cake as shown in this video.
This cake alone makes a great Halloween tablescape!
|Chocolate Buttermilk Layer Cake||
Vermont Spice Cake