Use the knife to lift the top layer off of the bottom layer. Again, go slowly to maintain accuracy, there’s no need to rush. Take the serrated knife and cut through the cake along the indentation made with the paring knife. Go slowly, get down at eye-level if necessary, and don’t cut too deeply. Use the paring knife to score the entire outside edge of the cake halfway up the side. Now that you’re ready, let’s get started! Thinner cake layers can be more difficult to work with. And finally, I prefer to split cake layers that are 2 inches or more thick (tall). I like to bake my cake layers the day before and store them in the fridge.Īlso, I always use this trick to bake my cakes with flat tops, but if your cake layers have a domed top you’ll need to remove them with a serrated knife before slicing the layers in half. The layers you’d like to cut should be chilled, as a cold cake is much sturdier than a cake at room temperature. You’ll need a small paring knife and a large serrated knife. It’s easy, accurate, and requires no fancy equipment. There are lots of suggestions out there for how to divide cake layers in half- you can buy a fancy tool, you can cut them in half with the help of toothpicks, and you can even use dental floss.

While you can bake each layer individually, you might not have enough cake pans or oven space, so splitting cake layers in half horizontally is the way to go. More layers means a taller cake and more oohs and aahs from friends and family when you slice into it.

If you’re looking to add a little extra pizzazz to a layer cake, more cake layers is a great way to do just that.

Perfect layers too mini