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–+ servings
tiered cake

Tiered Cake

Create a stunning tiered cake without dowels using this easy recipe. Perfect for weddings, birthdays, or any celebration. Customize your tiered cake today!
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Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 12 people
Calories: 480kcal
Cost: $30

Equipment

  • Large bowl
  • Electric mixer
  • Offset spatula
  • Round cake pans (8-inch and 6-inch)
  • Rolling pin if using fondant

Ingredients

  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter (softened)
  • 1 cup whole milk
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 3 cups unsalted butter (for frosting, softened)
  • 6 cups powdered sugar
  • 2 tsp vanilla extract (for frosting)
  • ¼ cup heavy cream
  • fondant for decorating (optional)
  • food coloring (optional)
  • edible glitter (optional)

Instructions

  • Preheat your oven to 350°F and grease and line two round cake pans—one 8-inch and one 6-inch.
  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Gradually fold in the flour, milk, baking powder, and vanilla.
  • Divide the batter between the pans and bake for 25-30 minutes, checking for doneness with a toothpick.
  • Let the cakes cool completely before assembling.
  • In another bowl, beat the softened butter until smooth for the frosting.
  • Slowly add the powdered sugar, one cup at a time, alternating with the heavy cream.
  • Add the vanilla extract to the frosting and mix until light and airy.
  • Roll out fondant if using, on a clean surface dusted with powdered sugar.
  • Place the larger cake layer on a sturdy plate or tiered cake stand and spread a layer of frosting on top.
  • Gently place the smaller cake layer on top, ensuring the base cake is firm and level.
  • Trim any domes from the layers for stability using a serrated knife.
  • Smooth the frosting around the sides and top, creating a crumb coat.
  • Chill for 30 minutes before applying the final layer of frosting or fondant.

Notes

Feel free to customize the flavors and decorations to suit your preferences! Store any leftover cake in the fridge, covered loosely with plastic wrap. Allow the cake to sit at room temperature for 30 minutes before serving for the best taste. Don't skip the crumb coat; it locks in crumbs and helps smooth the frosting. Practice makes perfect—each tiered cake will be better than the last!

Nutrition

Calories: 480kcal | Carbohydrates: 67g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 200mg | Potassium: 200mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 500IU | Calcium: 40mg | Iron: 1mg
Tried this recipe?Let us know how it was!