Layer Cake From a Mix (2024)

FAQs

How many layers will a cake mix make? ›

One box of cake mix will usually makes two layers. They should be filled only half way. Some mixes are smaller and will make a single layer; you'll see this on the box.

But don't worry, I'll keep it simple. For the purpose of this tutorial, here are the main terms we'll be using: Cake Layers: These are the baked layers inside a cake. You'll find that most layer cakes have anywhere between 2-6 layers.

Evenly spread with an offset spatula as needed. Place the second layer of cake on top. Repeat with the remaining layers. The last layer of cake should be placed on up-side-down, or more importantly, cut-side-down to help keep crumbs to a minimum when we start icing the outside.

Cupcake batter that produces about 12-15 cupcakes is the perfect amount for a 3 layer 6 inch cake. One dozen cupcakes usually takes about 3-4 cups of cake batter, which divides perfectly between 3 6 inch cake layers.

It is also important to make sure the material of the board is sturdy and won't bend easily. For smaller layers—6 inches or less—you can stack 2 cakes on 1 board. Do not try to stack more than 2 layers.

A standard cake mix will make two 9" rounds, but you don't have to follow the rules. Use a springform pan (which makes for a taller, prouder cake), a Bundt pan for instant decoration, an extra-long loaf pan or two standard ones, or a muffin tin to make cupcakes.

If you're making a multi-tied cake (stacked or pillared) then you definitely need to use dowels. Cake isn't a very good building material, put enough weight on top and it will compress. Give it a few hours or a couple of days and you'll probably find that your multi-tiered masterpiece has succumbed to gravity.

A cake soak is liquid that is brushed directly onto each cake layer after baking but before frosting and filling. The liquid “soaks” into the cake, adding more moisture to prevent the cake from drying out and infusing additional flavor and/or sweetness. A variety of liquids can be used as a cake soak.

How do you know when cake batter is mixed enough? ›

Cake batter may range from thin as heavy cream to dense as porridge, and anything in between. In general, though, look for your well-mixed cake batter to be smooth, with no grainy texture, apparent lumps of butter, streaks of flour, or gooey scrapings from the bottom of the bowl.

I recommend 3 layers if this is among the first few cakes you have made. Bake the two boxes (4 rounds) then choose the best three of the four rounds out of the oven. One standard box of cake mix (approximately 15-19 oz.) will make two 9" layers. They will be on the thin side.

Remember, each tier consists of two layers. This fluffy homemade vanilla cake recipe is formulated to make exactly 4 cups of batter, so it's just right for making the top tier. To make the middle tier just double the recipe, and for the bottom tier make sure to triple it.

If you are in the US, a standard box of cake mix makes two round layers.

You may know what you get when you overmix cake batter: a dense cake with tough texture (and maybe some unappetizing gluey streaks as well). But far fewer bakers know that undermixing batter can cause the same or similar results.

For instance, a 4 tiered cake in a standard shape and size, for example, 10-inch, 8-inch, 6-inch, and 4-inch tiers, can generally feed around 75 people. However, a 4 tiered cake in a less standard size with tall tiers could feed a lot more.

BATTER: Generally, a box of cake mix will make 5 cups of batter, which equates to 24 standard cupcakes, 48 mini cupcakes and 12 jumbo cupcakes. FILLING THE CAVITIES: Use a scoop for even proportions. Fill the cavities 2/3 full. Sometimes, your batter will not fill every cavity such as when using a larger muffin pan.