Evenly Baked Layer Cake Base Recipes

Steps:

• Tip 1: Do not overmix the flour. While using yeast it's good to knead the dough a bit longer to form a proper gluten. For the baking power and soda it's the opposite; forming gluten is mostly an obstacle for them. However, there's no reason to avoid regular wheat if you do this: 1. Whisk all the other ingredients as fluffy as possible. 2. Combine the flour with the other dry ingredients and the raising agent. Add them to the batter through a fine sieve to break the tight clumps. 3. Do not mix the batter longer or faster than necessary after adding the flour. Patiently fold it in instead so it's just combined. This kind of batter may not always look as fluffy in the bowl but it will remain higher once you have taken the cake out of the oven.
• Tip 2: Use a baking strip. If you put the cake into the oven as it is then the result may be a cake that has arched higher from the center. A quite scientific explanation exists for this: the heat first influences the edges and later the cooler center which keeps raising for a longer time. As a result you may have to trim the cake to make it even. Hence an even layer cake can be baked without cutting anything off as long as the heat on the edges can be isolated. Baking strip is a tool meant for this. There are reusable versions made of fabric and they can also be sewed. For the sewing one can use an old terrycloth as long as the material is heat resistant fiber (like polyester or cotton) and it absorbs moisture very well. A safety pin can be used to keep it on place.
• Tip 3: Making a disposable baking strip. 1. Before making the cake batter measure enough economy paper to cover the entire edge of the cake tin. It's better that it's too long rather than too short; notice that you'll also need some for the seam. It should remain intact. 2. Take a slightly longer strip of tin foil than that of the economy paper. 3. Dampen the economy paper with water under the faucet and fold it just slightly wider than the height of the baking tin. Wrap it neatly inside the tin foil. The baking strip should now be ready to use. 4. Wrap the baking strip around the edge of the baking tin and fold it slightly under the bottom. Then make the seam: take both ends and fold them shut tightly. 5. The water of the paper will turn into steam, trying to open the strip. If you want to be certain, secure the strip on the tin with a string or two. The tin is now ready for the batter. Because the edge remains cooler you may continue baking the cake slightly longer than the recipe says.
• Common Nordic layer cake base: 1. Heat the oven to 175°C. 2. Grease the cake tin (24-36 cm in diameter) and dust it with flour. 3. Whisk the eggs and sugar until it has become frothy and light in color. Add the vanilla extract and mix. 4. Mix the dry ingredients with each other and add them to the foamy eggs through a fine sieve. 5. Fold the flour mix in until the batter is just combined. It's good to check if there are still dark spots while you let it flow down, with the help of a light from the back. If not then the batter is even. 6. Bake the cake in the oven for about 40 minutes (slightly longer with a baking strip).

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
• Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
• Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
• Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
• Wash cake pans. Bake and cool remaining 3 cake layers as directed.
• In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
• Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
• Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
• Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.