I feel a little silly asking this question, but I have always had trouble with this part - how do you get the second layer of cake on top of the first and centered without cracking it or smooshing your filling all around (especially the larger layers)? My layers tend to stick a a little to the cardboard, so when I try to slide it on top of the bottom layer over the filling, it doesn't budge easily, and if I push too hard, I run the risk of breaking the cake. I've tried flopping it on like I've seen on Ace of Cakes, but it always ends up off to one side and I have to try to slide it over and end up smearing my filling and dam all over the place. I hope this even makes sense LOL. Thanks for any suggestions!
I use a sturdy piece of cardboard..usually a wilton 19x14 and I do what you have tried before and slide the top layer on..I have never had a problem that way..I have also tried flipping it on too and have had 50% sucess with the not so good result of cracked cake..It is an art I think....I am getting better though....
Are you letting your cakes cool a little in the pan first before flipping them onto your cardboard rounds? If not, this could be why your cakes are sticking to the boards and won't slide off easily when you go to stack them. If you are, another option is to sprinkle some powdered sugar onto the cooled cake (while it's still in the pan) then put the cake board on top and flip it over. That way when you go to put the cake onto the bottom layer it slides right off. HTH! Happy baking! 
If you are already freezing your cakes, you don't need to thaw the top layer before you stack it. It will remain fairly rigid and give you the control you need. Plus you'll save time not waiting for it to thaw.
I may have to try that matthewkyrankelly - I haven't tried unwrapping my cakes before they thawed out completely yet, because I've always been afraid that condensation would make the cake too mushy. But i might just have to experiment with this suggestion and see how it turns out!
If you are already freezing your cakes, you don't need to thaw the top layer before you stack it. It will remain fairly rigid and give you the control you need. Plus you'll save time not waiting for it to thaw.
I purchased very thin plastic cutting boards at a dollar store....and use them to slide between the layers after I cut them...works great!!...have never broken a cake since...and have had no need to freeze cake..
I have all kinds of things I use depending on what is clean and within my reach! I use those thin, plastic cutting boards or a cardboard cake board most often. I dust with powdered sugar so the cake slides off easily.
I recently got a superpeel for my bread & pizza making and have found that the thing is awesome for putting the layers exactly where I want them. I accidently put a layer of cake on, then for some reason (can't remember why) I needed to take it off again. I slipped the superpeel under the edge and lifted the whole layer off the buttercream filling without damamging a thing. Fixed whatever the issue was then put it back. This was on a 12x18 sheet cake, btw.
I use the wilton cake lifter, it works great and if it is a large cake, I use 2 of them, never a problem
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