How do I get my layers to be higher than the normal height of the pan. I've tried cutting in half and using filling but it still doesn't give me the height that I'm looking for?
Use deeper pans and more batter, or bake an extra layer
Are you baking from a mix? If so, use a cake extender recipe so that you end up with a mix and a half. Use 2" pans and bake even strips and you'll have very level, almost 2" tall layers that you can add filling in the middle of or torte and add filling to get a 4 inch tier.
Hi and Congrats on your 1st post, JennyAlb.
Ditto what has been suggested.
To find that help info and much more I'd recommend this super thread, Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
This thread contains popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC with flavor variations) and so much more!
And if you really want to get the tallest layer possible, you can collar your 2 or 3" pans:
(You'll never get tall tiers using generic grocery store cake pans which are less than 2" tall - unless you're willing to bake more layers to get the standard 4" tier height.)