How To Make A Perfect MultiLayered Cake

Need to know how to make a perfect multilayered cake?  I have been fascinated with these for a while.  Last year, this special pan for cutting multilayers was on sale and I bought it.  My first and last attempt to use it left a less than perfect multilayered cake.  Maybe my knife was not sharp enough.  Whatever…

Well, I recently noticed other people just split the batter up into multiple pans.  That is a great idea and so that was my plan.  Katherine Sabbath has a YouTube video, which I watched, and she added freeze-dried raspberries to her frosting.  I was intrigued and never even knew these existed!  Valentine’s Day was on the doorstep, I wanted to make a really nice dessert for Dave and using those freeze-dried raspberries seemed a great idea.  (We are an Amazon affiliate and may receive a small percentage of any sales through this link.  Thanks for supporting this website!)

A shopping trip was needed.  I picked up the freeze-dried raspberries at Target and, in another aisle, noticed Betty Crocker cake mixes were on sale.  Making a homemade cake was my plan but seeing this Triple Chocolate Fudge cake mix changed the plan.  Chocolate and raspberry, a delicious combination, seemed perfect to me.

Fortunately, we already have three 8-inch cake pans.  Two batches of three would make six tiers.   It sounded good to me.  Although I have used the fudge cake this time, a white cake, yellow cake, or even a lemon cake would taste good with this frosting.  

The directions on the cake mix called for water, instead, I used buttermilk.  The directions also called for three eggs.  One leftover egg yolk from yesterday was in the fridge.  It was added, too.  We usually add an extra egg to the 3, which are called for in the instructions.  Using buttermilk and adding an extra egg makes the cake taste more homemade.

To skip to the printable recipe, ◄click here…

Triple Chocolate Fudge Cake

With Raspberry Buttercream Frosting

Preheat oven to 350°

Prepare three 8-inch cake pans by spraying the bottoms of the pans with cooking spray.  Cut six 8-inch rounds from parchment paper.  Line each pan with one of the parchment rounds.  Spray the parchment round with a light coat of cooking spray.  Set aside.

• 1 box Betty Crocker Triple Chocolate Fudge Cake Mix
• 1 – 1/4 cups Buttermilk
• 1/2 cup Vegetable Oil
• 4 eggs

Place the cake mix, buttermilk, oil, and eggs in a mixing bowl.  Mix on medium speed for 2 minutes, scraping the bowl as necessary.

(You can use whatever cake mix you like, just substitute buttermilk for the water and add an extra egg or egg yolk.  Then, follow the directions on the package.)

Determine the Amount of Batter

In order to ascertain the amount of batter for each tier, I mixed the cake mix in a large glass measuring cup.  The batter ended up measuring 5 cups.  By doing a little math, I figured each pan needed 5/6 (or 10/12) of a cup.  Okay, that is not a measurement on my measuring cups!  So, a little bit more than 3/4 or (9/12) on the measuring cup was 200 ml.  Looked good to me and that’s what I used.  Just so you know, it measured out perfectly for 6 layers.

 

Bake The Multilayered Cake

Place the three 8-inch round cake pans with the batter in the oven.  Stagger the pans on the racks making sure they are each at least 2 – inches apart.

These baked perfectly in 10 – minutes.  Set your timer for 8 – minutes and check them.  You don’t want to over-bake them!

Remove them from the oven and run a knife around the inside edge of the cake pan to loosen the cake from the walls of the pan.  Place the pans on a baking rack for a minute or two to cool.  Then, pick up the pan, place one hand lightly on the cake and tip the pan over so the cake falls out on your hand.  Flip over so the parchment side can be placed on the rack and the cake can cool completely.

Wash the three pans quickly and repeat the process for the remaining three pans.  When all six are cooled, prepare the frosting.

Perfect Buttercream Frosting

Buttercream Frosting – The Magical Secret To The Best is Revealed for you right here!   You have all the ingredients and tools to make it right in your own kitchen!

The Secret To Perfect Buttercream Frosting!

Photo Credit: myhumblehomeandgarden.com

Continue Reading

 

 Frosting The Cake

I used my perfect buttercream frosting for the base of this recipe. ►Buttercream Frosting.   *In retrospect, I wish I had made a little more.  The outer layer could have been thicker, but it was so delicious. 

This is the best fluffy buttercream recipe.  The secret is whipping air into the butter for 7 to 8 minutes and then whipping more air after the cream is added!  Don’t like that sickening sweet heavy buttercream?  You will love this recipe!  ►Buttercream Frosting.

Raspberry Buttercream Frosting

• ►Buttercream Frosting
• Freeze-dried Raspberries
• Pink Gel Food Coloring
• LorAnn Oils Raspberry Flavored Oil 

(We are an Amazon affiliate and may receive a small percentage of any sales through these links at no cost to you.  Thanks for supporting this website.) 

After making the buttercream frosting, crush some of the freeze-dried raspberries in your hand and toss them on top of the frosting.  I ended up using a couple of handfuls.  (I wasn’t sure if the raspberries would add color to the frosting, so I waited to add the food coloring.)  You can add as much of the raspberries as you like.  Don’t go overboard.  The raspberries add a little crunch to the frosting.

Add a couple of drops of the gel food coloring, mix well, and add more if you like.  You could use red if you don’t have pink.  (I wish I had made the frosting a little brighter pink.)

The LorAnn Oils are 3 to 4 times more potent than regular extracts, so you need to use a drop or two and taste.  Add another drop or two and taste.  I added 4 drops to this batch.  If you make the extra amount above, you will probably want a couple more drops.

*Want to make just a little more Frosting?

Use 4 sticks of good quality butter, 
6 cups powdered sugar,                                                  4 - 5 tablespoons of heavy cream, 
and 2 teaspoons vanilla.               
Follow the instructions.

Stacking And Frosting the Multilayered Cake

Place one layer top-down and remove the parchment paper.  (Don’t forget to remove the parchment paper!  Yes, I know someone who actually did that very thing and couldn’t understand why her cake was so difficult to cut until she realized that she didn’t remove the parchment!  Lol!)

Spread frosting on the first layer, top with another layer and repeat until all six layers are assembled.  Then, frost the top and sides in a crumb coat and refrigerate for a half-hour or so.

 

Remove from the fridge and frost with the remaining frosting.  Yes, I wish I had made a little more using 4 sticks of butter as I said above but let me tell you that this raspberry frosting is one of my absolute favorites of all time!

 

Slice and serve!

And, the slice of the cake looked pretty dang good, too!  Dave ate two pieces!  If you like raspberries, you will love this Triple Chocolate Fudge Multilayered Cake with Raspberry Buttercream Frosting!  Making a multilayered cake isn’t really that hard after all, is it?

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