Layer cakes that have been sliced and plated are honestly one of the loveliest things to see.

Between color and flavor combinations, you can create something not only beautiful on the outside but the inside.

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The critical thing to building any cake is to remember to be patient with yourself.

Checkout how I prepared this cake below.

I’m going to show you how to build a three layer cake.

I’m going to level, fill, crumb coat, and give the design a semi-naked look.

Then, I will add a piped border on top with some sprinkles.

Lastly, I will cut into the cake to see those beautiful chocolate layers.

In this tutorial, you’ll learn how to:

• Level cake layers
• Fill cake layers
• Crumb coat/ Smooth icing
• Pipe the boarder and add toppings

Let’s get started:

Step 1: Leveling cake layers

I start by using a cake leveler to level the top of each cake layer.

There are notches on the legs of the leveler that adjust the height of the wire.

Make a sawing motion through the cake while slowly rotating the cake with your other hand.

Keep sawing and rotating until it is through the other side.

You can also use a serrated knife, but I prefer the leveler since it helps keep my hand straight.

Step 2: Filling and stacking cake layers

Apply some buttercream in the middle of the cake board to hold the cake in place.  

Put the same amount of filling in each layer.

Then, take the offset spatula to start spreading the icing towards the edge of the cake.

Suggested: American buttercream tutorial!

To smooth out the icing, I use my dominant hand to place the offset part of the spatula in the center of the cake, while I use my left hand to push the turntable away from me. 

Tip: Crouch down to cake level to ensure the icing is even before placing the second layer on top.

Next, line up the second layer with the bottom layer.

Apply the filling the same as the first layer.

Next, take your third layer and flip it over since it’s already flat and perfect.

Then, place it on the top of the second layer.

Step 3: Crumb coating/smoothing icing

A Crumb coat will seal in the crumbs to get it ready for the topcoat, for this cake, I’m doing a semi-naked look, so it will just be the crumb coat.

Using the offset spatula, I start icing the bottom half of the cake.

Ice the cake down to the cake board.

Work your way up to the top half of the cake.

Tip: Look over the cake and check for any gaps or unevenness that needs more buttercream.

Now I will smooth out the icing using the bench scraper. 

Keep the bench scraper straight against the cake.

Drag the scraper around the cake.

Once drug around the cake, scrape the excess off the bench scraper and onto your excess bowl.  Do this every time you go around the cake.

Read Next: 9 Must-Have Cake Decorating Tools

I then applied some buttercream on top and smoothed it.

A crown of icing will form around the top edges.

Go around again with the bench scraper to smooth out the sides.

Next, pick a corner of the cake, take the offset spatula, and carefully drag it towards the cake center of the cake in sections.

Place your cake in the fridge to chill for 15 minutes to firm up.

Step 4: Piping the boarder and adding toppings

To get a rope look around the top of the cake, I filled a piping bag with icing and used piping tip 8B.

I slowly piped in a circular motion that was close to the one before it.

I then added some sprinkles on top to give it a pop of color. 

And there you have a beautifully finished three layer cake!

WATCH HOW I MADE THIS CAKE BELOW:

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