This isn’t exactly a recipe, just a few baking tips from someone who has finally figured out how to bake a two layer cake and get it out of the pan without leaving half of it behind. Plus, an excellent way of keeping the cake moist after the first day.
First of all, when you go to bake your cake, do one of these two things:
1) Butter and flour (or cocoa powder if you’re making a chocolate cake) your cake pans by using actual butter and coating each cake pan. You can do this by rubbing the butter into the cake pan on the bottom and sides. Then you sprinkle flour into each cake pan and shake it around until the cake pan is coated on the bottom and the sides. before shaking the excess flour into the sink or trash can.
2) Line your cake pans with parchment rounds you can purchase at your local grocery or baking store, then spray the sides and bottom with an oil spray before you sprinkle flour into each cake pan and shake it around until the cake pan is coated on the bottom and the sides. before shaking the excess flour into the sink or trash can.
And, yes, that is completely necessary if you are making a two layer cake and you actually want the cake to come out of the pan.
Plus, you must wait until the bottom of each cake pan is cool (ie, you won’t burn your hand when you place it under the cake pan) before trying to get it out of the pan, or half of it will still stay in the pan!
Now, for the keeping moist part – here’s a neat little trick. Right after you take your cake pans out of the oven and they are cooling on racks, spread a thin layer of jam to cover the top of each cake layer. If you don’t have jam, you can use a think layer of whipped cream instead, as long as you realize it will soak into the cake.
Wait until the cake layers are completely cooled before removing from the pans to frost it or your frosting will slide right off of your cake. You can cover the pan with a plate to flip it out of the pan and onto the cake stand or another plate on which you are planning to frost it.