Baking Tall Layer Cakes

Baking By joanneeland81 Updated 17 Jan 2012 , 2:00pm by joanneeland81

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joanneeland81 Posted 16 Jan 2012 , 10:45am
post #1 of 6

Quick question for you lovely CC bakers. If you want a taller cake, like 3-4inches, do you get better results if you bake one big cake for a long time and then split it into 2-3 layers? Or is it better to bake the layers separatly, for a shorter time and then stack?

Sorry, I'm sure it's pretty obvious, but I'm new!!


5 replies
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msthang1224 Posted 16 Jan 2012 , 10:19pm
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I would just bake them seperately to get the height that you want. I would bake either 2" cakes and start there and build to the height you want or even bake 3" cakes and fill.


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Norasmom Posted 16 Jan 2012 , 10:33pm
post #3 of 6

It Depends on the pans you own. Mine are 3" so I always have tall cakes. If I had bought the two inch ones I would be stacking. I think 2" inch pans are more versatile. You can have tall or not so tall cakes with them.

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joanneeland81 Posted 17 Jan 2012 , 11:49am
post #4 of 6

Thanks for the reply. I have deep tins and I usually just bake one large cake and then split it, but I find it problematic at times. Firstly, it can take up to 3 hours for some of my cakes and secondly, it's not fool proof - open the door too soon and the cakes fall. I also have a gas oven and the heat comes from the top down, so, although I cover the cakes to protect them, the long cooking means I always have a crusty top.

I would much rather only half fill them and then stack to make a taller cake. I suppose I wondered because some cakes suit being baked low and slow. If I start to bake them for a shorter time, in thinner batches, I was just worried I might sacrifice on quality?

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Dani1081 Posted 17 Jan 2012 , 12:53pm
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Joaneeland, I bake in 2" high pans and always split my cakes in half. Which means I have 1" high layers. I stack 4 of them with filling in between each layer and end up with a cake that is about 4-1/2 tall. If I want a taller cake, I bake more 2" high cakes, split them and add layers accordingly, an inch at a time. If I want shorter cakes, I bake less and make fewer layers. I also have 3" pans and when I use them, I don't fill them up because I still want my cakes to bake properly. I might fill them a bit more, but not enough to require a substantially longer cook time, which as you know, has the potential to ruin your cake by falling or crusting, both of which affect the quality. IMHO.

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joanneeland81 Posted 17 Jan 2012 , 2:00pm
post #6 of 6

Thanks for the detailed response. That really really helps. x

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