Want to learn all the tips and tricks for how to bake flatter cake layers? This is the post for you! You won’t believe how easy it is!
- Keep an eye on the leavener in the recipe and decrease by a very small amount (I’m talking about 1/8 – 1/4 teaspoon less than the recipe calls for), if you feel like the recipe can handle it. This is sort of like cake Russian Roulette, so I wouldn’t suggest it in a recipe you have never tried before.
- Firmly smack the bottoms of the cake pans on the counter 5-8 times before you put them in the oven. This has the dual benefits of very reliably leveling out the batter, and of forcing out any large air bubbles that might have caused excessive or uneven rising in the oven. Don’t do more than 5-8 taps, though, because if you force ALL of the air out of the batter, it won’t rise at all.
- Insulate the sides of the pan, which prevents heat from reaching the outermost batter quite as quickly, and essentially reduces the discrepancy in baking time between the edges an the core. I do this by folding a sheet of tinfoil, the length of the circumference of the pan, over itself several times to create a loop of about 5 layers of foil that helps insulate the pan. (Although I have been doing this for a long time and it has worked well enough, I recently discovered this tutorial, which calls for a moistened towel as insulation. Has anyone tried this?)