Wedding Cake Layers: How Thick Should They Be?

Wedding cakes are a sight to behold, with tall tiers that can feed a large number of guests. But how thick are the layers that make up these impressive confections? Typically, cake layers are 1 thick. For a four-layer cake, each layer is usually 1 thick, resulting in a 4 tall cake. However, some bakers prefer thicker layers, ranging from 2 to 4 or even taller with frosting. The height of a wedding cake layer can vary depending on the number of layers, the height of each layer, and the amount of buttercream or frosting between them.

How many layers for an 8-inch wedding cake?

The standard height of a wedding cake slice is 4 inches, with the typical wedding cake being 3 tiers of 4" tall cake. Each tier is usually made up of two 2" layers of cake with either frosting or filling between.

If you are making an 8-inch wedding cake, you will likely want to stick to the standard height of 4 inches. This can be achieved by baking two 2" layers of cake and torting each layer in half, giving you four thin layers of cake with three layers of filling or frosting. This will give your cake a nice proportion of cake to filling.

If you want a taller cake, you can bake four 1" layers of cake and fill them with three layers of frosting or filling, resulting in a cake that is about 5" tall. Alternatively, you can bake three layers of cake, each just under 1.25" in height, and fill them with three layers of buttercream, resulting in a cake that is about 5.5" tall.

It is important to note that the height of your cake will also depend on the amount of batter used and the type of cake you are baking, as different flavours of cakes have different rises. For example, a chocolate Devil's food cake will rise higher than a Key Lime cake.

How to stack a layer cake

Layer cakes are any cakes with two or more layers stacked with frosting and/or filling. Typically, layer cakes consist of 2 or more layers of cake stacked with frosting and/or filling. For a four-layer cake, cake layers are usually 1 inch thick.

• Prepare the cake layers: Ensure that you are working with cooled layers. Place the cake layers in the freezer for a bit to make them easier to work with. Use a large, sharp serrated knife to trim off any domes from the cakes. We want the layers to be flat, so cut off the top slowly and carefully.
• Prepare the frosting and filling: Pick your frosting variety, and ensure that it is at the right consistency. Frosting that is too thick will stick to the cake and rip off bits of it. Frosting that is too thin will squish out of the sides. The frosting should be able to scoop onto your finger or an offset spatula without falling off but will droop over barely when dolloped.
• Prepare your cake board (optional): If you are frosting your cake on a turntable, use a piece of packing tape or a non-slip pad to get your board to stick to the turntable. Place it in the centre and smooth a small dollop of frosting on the board. This will help the first layer of cake adhere to the board.
• Begin frosting your cake: Place the first layer of cake on the cake board with the frosting on it. If you are not using a filling, add frosting to generously cover the entire cake. For most cake layers about 1" thick, use about 1/4" thickness of buttercream on top. Spread the frosting with a spatula, ensuring that you do not touch the cake with the spatula.
• Repeat this process with additional cake layers: For the second layer, pipe a "dam" border or a ring of frosting around the perimeter of the first unfrosted cake layer. This will act as a barrier to keep in the filling. Once the dam is complete, spoon in your filling and place the second layer of cake on top. Repeat this process with the remaining layers. The last layer of cake should be placed upside down to help minimise crumbs when you start icing the outside.
• Apply a crumb coat: Fill in any major gaps between the layers of cake with additional frosting. Use a spatula to even out the frosting. Place a medium dollop of frosting on top of the cake and spread it out, making it flat and even. Push any excess frosting towards the edges, allowing them to overhang slightly. Then, start evening out the frosting on the sides of the cake, adding more frosting as needed. The goal is to create a thin, even layer of frosting that completely coats the cake. It does not need to be perfectly smooth, but it should be even.
• Chill the cake: Chill the cake in the refrigerator for about 15 minutes, or until the frosting sets. It should not be left to get too cold, as you want the frosting to be at a similar temperature when applying the final layer.
• Finish frosting the cake: You can now ice the cake. Add a single colour of buttercream and smooth it out, or try an ombré, stripes, waves, ruffles, or any design of your choice!

Some additional tips for stacking a layer cake:

• Don't add too much filling to your cake.
• Master the cake-to-frosting ratio. Thicker cake layers may need to be torted (sliced into layers) and will require more frosting. Thinner layers will require less frosting.
• Don't overwork your frosting. This can change the colour, texture, and mouthfeel of the frosting.
• Transfer the cake with care. Use a large offset spatula to help slide the cake off the turntable.
• Make sure your frosting is the right consistency. If you notice your frosting is difficult to work with, fix it before moving too far into the frosting process!
• Ensure that your cake layers are the same height.

How thick should cake layers be for stacking?

The general rule of thumb for cake layers is to have them around 1 inch thick. This is a standard size for a slice of wedding cake, which is usually 4 inches tall, 1 inch wide, and 2 inches in length. If you are using Wilton's standard pans, your cakes are probably 2 inches tall, so you would need to cut them in half to get 1-inch layers.

For a taller cake, you can use 4 layers of cake, each layer just under 1 inch, so that when filled and stacked, it will be about 5 inches tall. This is a good option for wedding cakes, which often look nicer when they are taller.

If you want an even taller cake, you can create a double-barrel cake with 4 layers of cake, each layer around 1.25 inches in height, and 3 layers of buttercream. These cakes can be up to 9 inches tall, but this is a matter of personal preference.

When stacking cake layers, it is important to use cooled layers. A cake straight from the oven will not stack well. You can chill the layers in the freezer to make them easier to work with and to keep the crumbs stuck to the cake. Once the layers are cooled, use a large, sharp serrated knife to trim off any domes and create flat tops.

To stack the layers, prepare your frosting and filling, and place the first layer on a cake board or flat serving plate. If you are not using a filling, spread a generous amount of frosting on top of the first layer. For 1-inch thick cake layers, a good rule of thumb is to have about a 1/4-inch thickness of buttercream.

Repeat this process with additional cake layers, gently pressing down to allow the cake to adhere and lining them up as best you can. If you find that the layers are slipping, chill the cake in the fridge to allow the frosting to set before adding more layers.

For a neater finish, create a crumb coat by pushing the frosting overhang on the top layer down onto the sides of the cake. This will trap any crumbs and create a smoother surface for the final layer of frosting.

How to trim a cake

Trimming a cake is an important step in assembling a beautiful, stable layer cake. Here is a step-by-step guide on how to trim a cake:

Prepare the Cake

Before trimming, ensure that your cake has cooled completely. Cakes are much easier to handle when they are at room temperature or chilled. If your cake has a domed top, use a serrated knife to carefully remove it. Flat-topped cakes are easier to work with and stack neatly.

Mark the Cake

Using a small paring knife, carefully score the outside edge of the cake at the desired height. Go slowly and get down to eye level if needed to ensure accuracy. This step will create a marker or guide for your cut.

Cut the Cake

Using a large serrated knife, carefully cut through the cake along the indentation made with the paring knife. Take your time and cut slowly to maintain accuracy. Rotate the cake slowly while cutting forward and backward, keeping the knife as level as possible.

Lift the Layers

Once you've cut through the cake, carefully lift the top layer off the bottom layer. If your cake is sturdy enough, it should lift easily without any buckling or crumbling. If you're working with a large cake or thin layers, you may need to be extra gentle.

Store or Use the Layers

At this point, you can use the divided layers immediately to build a layer cake. Alternatively, you can wrap them individually in plastic wrap and store them in the fridge for up to 5 days or in the freezer for up to 1 month.

Repeat as Needed

If you're creating a multi-layered cake, repeat the above steps for each additional layer. For a neater finish, you can also wrap the cake layers in plastic wrap and chill them before applying the final layer of frosting.

Assemble and Frost the Cake

Once your layers are trimmed and ready, you can begin assembling your cake. Stack the layers neatly, adding frosting or filling between each layer. For a professional finish, use a crumb coating before frosting the entire cake. This will give you a smooth finish without any cake crumbs in your frosting.

How much batter for different-sized layers

The standard thickness for a single wedding cake layer is 1 inch, and a standard wedding cake serving is made up of two of these 1-inch layers. A standard slice of wedding cake is 4 inches tall, 1 inch wide, and 2 inches in length.

There are a few different ways to calculate how much batter you will need for different-sized cake layers. One way is to use a simple calculation with cups. This method involves knowing exactly how many cups one batch of your chosen cake recipe makes. You can then refer to a chart, such as the one provided by Wilton, to determine how many cups of batter you need for your specific pan size.

Another method, which some bakers prefer as it is more precise and less messy, involves a bit more math. This method uses the equation of a circle: Pi (3.14) x radius squared x cake layer height x number of cake layers. This will give you the volume of batter in cubic inches that you need for your desired cake pan.

It is important to note that different recipes will yield different amounts of batter, and some recipes will rise more than others. Therefore, it is recommended to test your recipe in advance to know how high it rises when baked so that you can adjust the amount of batter accordingly.

Additionally, the number of servings you need will also influence the size of your cake layers and the amount of batter required. If you are making a tiered cake, you will need to calculate the number of servings for each tier, taking into account the height and width of the cake layers, as well as the amount of frosting between each layer.

• For a round cake with four 7-inch layers, you would need about 1 batch of cake batter (2.5 cups per layer x 4 layers = 10 cups of batter).
• For a tiered cake with 12-inch, 9-inch, and 6-inch layers, each consisting of three 1-inch layers, you would need a total of 4 batches of batter (339 cubic inches for the 12-inch tier + 191 cubic inches for the 9-inch tier + 85 cubic inches for the 6-inch tier = 615 cubic inches of batter, which is equivalent to approximately 4 batches).

Remember that these calculations are just estimates, and the amount of batter you need may vary depending on the specific recipe you are using and the desired thickness of your cake layers.

Frequently asked questions