Top 8 Best Layer Cake Recipes - My Home And Kitchen

Have you ever had one of those days when all you need is cake Not a small cupcake but instead, a real, tall cake with layers stacked high and frosting in between each one because that’s the kind that makes you think this is exactly why we celebrate birthdays.

To be honest, the first time I tried making a layer cake, it didn’t go very well since it turned out lopsided and looked like it had a tough night while I also forgot to even out the layers but in the end, we still ate every bite and my niece even said it was the best ugly cake ever so I’ll take that as a win.

There’s something so special about cutting into a layer cake since it feels like a bit of fun drama on your plate and the best part is you don’t need a big reason to enjoy it because even a regular Wednesday is a good enough excuse.

So no matter if you’re just starting out with baking or if you’re already the type who lives for frosting, this list has something for you whether it’s a chocolate-packed treat, a fruity masterpiece, or even that one cake that totally saved me from a disaster at a dinner party which is a whole story on its own but trust me it was worth it.

8 Strawberry Chocolate Layer Cake

Ingredients

For the chocolate cake layers:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water (or hot coffee for deeper flavor)

For the strawberry cream filling:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups diced fresh strawberries
2 tbsp strawberry jam (optional, for extra flavor and hold)

For the chocolate ganache frosting:

1 cup semi-sweet chocolate chips or chopped chocolate
3/4 cup heavy cream
2 tbsp unsalted butter (for shine)

For topping:

Fresh whole strawberries
Fresh sliced strawberries

Instructions

Make the chocolate cake layers:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix until well combined.
Slowly add hot water or coffee, mixing gently until the batter is smooth. It will be thin—this is normal.
Divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the strawberry cream filling:

In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in the diced strawberries and optional strawberry jam. Chill in the fridge until ready to use.

Make the chocolate ganache frosting:

Heat the heavy cream in a small saucepan until just about to simmer.
Pour over the chocolate in a heat-proof bowl and let sit for 2 minutes.
Stir until smooth and shiny. Add butter and stir again until incorporated. Let it cool slightly before spreading.

Assemble the cake:

Place the first cake layer on your serving plate. Spread a generous layer of strawberry cream filling over the top.
Add sliced strawberries into the cream layer if desired, then top with the second cake layer.
Repeat the filling and layering.
Add the final cake layer, then spread a smooth layer of ganache frosting over the top and sides.
Use an offset spatula to smooth the sides, leaving the sides slightly “naked” for a rustic look, or go fully covered if preferred.

7 Ube Layer Cake

Ingredients

For the ube cake layers:
2 1/2 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large egg yolks
4 large egg whites
1/2 cup whole milk
1/2 cup ube halaya (purple yam jam)
1/4 cup ube extract
1/4 cup vegetable oil

For the cream cheese frosting:
1 1/2 cups unsalted butter, softened
12 oz cream cheese, softened
5 cups powdered sugar
1 tsp vanilla extract

Instructions

Make the ube cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a bowl, whisk together cake flour, baking powder, and salt.
In another large bowl, beat butter and sugar until fluffy. Add egg yolks one at a time, mixing well after each.
Mix in ube halaya, ube extract, and oil.
Alternate adding flour mixture and milk to the batter, beginning and ending with flour.
In a clean bowl, beat egg whites to stiff peaks. Gently fold into the batter.
Divide batter evenly between the pans and bake for 25–30 minutes. Cool completely.

Make the frosting:
Beat butter and cream cheese until smooth. Add powdered sugar gradually, then vanilla extract.
Beat until fluffy and smooth.

Assemble the cake:
Layer cake with frosting in between each layer. Frost the top and sides in a semi-naked style or fully cover depending on preference.
Use a piping bag with a star tip to add decorative swirls on top.

6 Strawberry Cream Cake

Ingredients

For the cake layers:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1/2 cup fresh strawberry purée (blended strawberries)

For the strawberry whipped cream filling and frosting:
2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1/2 cup finely chopped strawberries
1/2 tsp vanilla extract

For the topping:
Whole and halved fresh strawberries
Powdered sugar, for dusting

Instructions

Bake the cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, sift together flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Add dry ingredients alternately with milk, mixing just until combined. Fold in the strawberry purée.
Divide the batter evenly between pans and bake for 22–26 minutes or until a toothpick comes out clean.
Let cakes cool completely before frosting.

Make the strawberry whipped cream:
Whip the heavy cream and powdered sugar until soft peaks form. Add vanilla and chopped strawberries, then whip to stiff peaks. Chill until ready to use.

Assemble the cake:
Place one cake layer on a serving plate. Spread an even layer of strawberry cream over the top. Repeat with the next two layers.
Leave the sides semi-naked or lightly frosted, depending on your style.
Add a final swirl of cream on top to hold the fresh strawberry garnish.

5 Lemon Whipped Cream Cake

Ingredients

For the lemon sponge layers:
2 1/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup milk
1 tsp vanilla extract

For the whipped cream frosting:
2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1 tsp vanilla extract
Zest of 1 lemon, for garnish
Powdered sugar, for dusting

Instructions

Bake the sponge cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, sift together cake flour, baking powder, and salt.
Cream the butter and sugar in a large bowl until pale and fluffy. Add eggs one at a time, beating well.
Add lemon juice, lemon zest, and vanilla extract.
Alternate adding dry ingredients and milk, mixing until just combined.
Divide the batter between the pans and bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
Cool the layers completely before assembling.

Make the whipped cream:
Whip the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Be careful not to overwhip.

Assemble the cake:
Place the first sponge layer on a cake board or plate. Spoon or pipe large dollops of whipped cream over the surface.
Place the next sponge layer and repeat. Add the final layer, then top with more dollops of whipped cream.
Dust the top with powdered sugar and sprinkle with lemon zest for a citrusy pop.

4 Vanilla Glazed Bundt Cake

Ingredients

For the bundt cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup sour cream
1/4 cup milk

For the vanilla glaze:
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract

Instructions

Make the bundt cake:
Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
In a bowl, sift together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar until fluffy.
Add eggs one at a time, then mix in vanilla extract.
Add the flour mixture alternately with sour cream and milk until batter is smooth.
Pour into the prepared bundt pan and smooth the top.
Bake for 45–55 minutes, or until a skewer inserted comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
Adjust consistency with more sugar or milk as needed.

Glaze the cake:
Once the cake is fully cooled, drizzle the glaze over the top in slow, controlled lines to allow it to drip naturally down the ridges.

3 Black Velvet Mocha Cake

Ingredients

For the black velvet cake layers:
2 cups all-purpose flour
3/4 cup dark cocoa powder (Dutch-processed or black cocoa)
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1/2 cup hot brewed coffee
1 cup vegetable oil
2 cups granulated sugar
2 large eggs
1 tbsp white vinegar
2 tsp vanilla extract

For the mocha buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1 tbsp instant espresso powder dissolved in 2 tbsp hot water
2 tbsp heavy cream
1/4 tsp salt
1 tsp vanilla extract

For garnish:
Chocolate curls or shavings (dark or semi-sweet)

Instructions

Make the black velvet cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, whisk together buttermilk, coffee, oil, sugar, eggs, vinegar, and vanilla until smooth.
Gradually add dry ingredients into the wet mixture. Mix just until combined.
Divide the batter evenly and bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs.
Let cool completely before frosting.

Make the mocha buttercream:
In a bowl, beat butter until creamy. Gradually add powdered sugar, then pour in espresso mixture, vanilla, cream, and salt. Beat until fluffy and smooth. Chill for 15 minutes if too soft.

Assemble the cake:
Layer the cakes with an even spread of mocha buttercream in between. Cover the top and sides smoothly or leave it semi-naked.
Press a handful of chocolate curls into the top center, letting them naturally pile up.

2 Turtle Chocolate Layer Cake

Ingredients

For the chocolate cake:
2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
3 large eggs
2 tsp vanilla extract
1 cup hot coffee or hot water

For the caramel buttercream filling:
1 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/2 cup thick caramel sauce “plus more for topping”
1 tsp vanilla extract
1/4 tsp salt

For assembly and topping:
1 1/2 cups chopped pecans “plus extra halves for topping”
1 cup chocolate curls or shavings
1/2 cup extra caramel sauce for drizzling
Chocolate chips or curls for side decoration “optional”

Instructions

Make the cake layers:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Mix until well combined.
Slowly pour in hot coffee or water, and mix until the batter is smooth and thin.
Divide evenly between pans and bake for 28–32 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the caramel buttercream:
In a large bowl, beat softened butter until creamy.
Add powdered sugar in batches, mixing well between each addition.
Add caramel sauce, vanilla extract, and salt. Beat until light, fluffy, and fully incorporated. Set aside.

Assemble the cake:
Place one cake layer on your serving plate. Spread a thick, even layer of caramel buttercream.
Sprinkle chopped pecans over the buttercream and lightly press in.
Repeat with the next layers. Finish with a final layer of buttercream on top.
Use any remaining buttercream to thinly coat the sides or leave them semi-naked.

Decorate the cake:
Pour warm not hot caramel sauce over the top, letting it drip naturally over the edges.
Arrange pecan halves on top of the caramel spacing them evenly around the edge or clustering in the center for a rustic look.
Press chocolate curls or shavings into the sides of the cake for added texture and richness.
Drizzle extra caramel in a circular motion over the top, for that indulgent finish.

1 Strawberry Lemon Cheesecake

Ingredients

For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup brown sugar

For the baked lemon cheesecake layer:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the strawberry mousse layer:
1 cup fresh strawberries, chopped
1/4 cup granulated sugar
2 tsp lemon juice
1 tbsp cornstarch
3/4 cup heavy whipping cream
1/2 tsp vanilla extract

For topping:
1/2 cup heavy whipping cream for whipped cream
1 tbsp powdered sugar
Fresh strawberries, halved
Lemon zest curls

Instructions

Make the crust:
Preheat oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until evenly combined.
Press into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it firmly.
Bake for 10 minutes, then let it cool while preparing the cheesecake layer.

Make the lemon cheesecake layer:
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add sour cream, lemon juice, lemon zest, and vanilla. Mix until combined.
Add eggs one at a time, beating just until incorporated.
Pour over the cooled crust and smooth the top.
Bake for 45–50 minutes or until the center is slightly jiggly but set around the edges.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Chill in the fridge for at least 4 hours or overnight.

Make the strawberry mousse layer:
In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch.
Cook over medium heat until thickened and strawberries break down about 5–7 minutes.
Cool completely, then blend until smooth or leave slightly chunky if preferred.
Whip the cream and vanilla until stiff peaks form. Gently fold the strawberry puree into the whipped cream.
Spread the mousse layer over the chilled cheesecake and smooth the top. Refrigerate for at least 2 more hours.

Decorate the top:
Whip the remaining cream with powdered sugar until stiff peaks form.
Pipe rosettes or dollops around the top edge of the cake.
Place halved strawberries in between the whipped cream.
Twist lemon zest into curls and place them over the strawberries for a bright and fresh finish.

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