Doesn’t it just bug you SO much when you go to put your second layer on your layer cake, and it CRACKS? It bugs me too, hopefully this post will help you some.
If half of the cake stays in the pan:
Grease the pan well
Seriously. I usually use crisco or wilton cake release. However you can use nonstick cooking spray and vegetable oil as well. NEVER USE FLOUR OR BUTTER. Flour tends to show in the frosting, and butter just melts and your cake absorbs it.
Don’t let the cake cool for more than 15 minutes before removing it from the pan
But don’t take it out before 10 minutes. It will stick to the pan if you let it cool more than 15, and it will be very tender if removed before 10.
Drag a knife or a spatula around the outside of the cake before removing
This way it won’t be sticking on one side, and come out easily on the other.
If the cake splits after it’s out of the pan
DO NOT OVER-BEAT
This is what causes the dome. Beat the cake as long as the recipe says to, not as long. Or it WILL have a annoying dome.
Level the cake
Place a bread knife level on the cake pan, and cut off the dome.
Don’t stack the cakes until they are completely cool
They will be more tender if you do this.
I hope this post helped!
-Ruth
Ruth Bakes 