• Cake
  • Frosting
  • YouTube
  • My Favorite Tools
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Cake
    • Cupcakes
    • Frosting
    • Ice Cream
    • Vegan
  • Cake Basics
  • Tutorials
  • Blog
  • About
  • Mobile Menu Widgets

    Connect

    Search

Sugar & Sparrow logo in script font

Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

  • Cake Basics
  • Recipes
    • Cake
    • Frosting
    • Cupcakes
    • Ice Cream
    • Vegan
  • Tutorials
  • Book
  • Blog
  • About

How to Level and Torte Cake Layers

July 17, 2020 · In: Cake Basics, Tutorials

Whether my cake layers come out of the oven with a domed top or a flat one, there’s one step I never miss once those cakes are cooled: torting the layers. Torting is a fancy word for leveling, and the process ensures that any domes get chopped off and any difference in height between layers is eliminated. Perfectly level layers not only make for the most picturesque cake slices, they also ensure that your cake is more level overall when frosted. In my humble opinion, it is a must. 

strawberry cake recipe by Sugar and Sparrow
funfetti cake layers by Sugar and Sparrow

There are two main methods for torting cakes: using a Cake Leveler or using a serrated knife. I prefer the Cake Leveler method because it’s ultra failproof, but if you don’t have one on hand, a serrated knife will work just fine. You just need to be a little more careful when it comes to making sure the end result is even. Here’s a quick video to show you both before I walk you through each method below: 

Side note before we move on: If you’re wanting to see more Cake Basics videos like this one, you should definitely check out my YouTube Channel and watch more of this series! You’ll even find cake recipes and decorating tutorials there to help broaden your skill set and inspire you. Be sure to hit the Subscribe button so you never miss a new video!

Method 1: Using a Cake Leveler

Like I mentioned before, the Cake Leveler is my preferred tool for torting cakes. These contraptions come with an adjustable wire or blade, so you can set it at whichever height you want your cake layers to be. I have been using this one by Wilton for over a decade now and love it, but there are other brands out there. 

Wilton Cake Leveler tutorial

The size I use accommodates cakes up to 10 inches in diameter. I rarely make cakes larger than that anymore, but if you do, I can also recommend this large Cake Leveler by Wilton. 

To torte your cakes with a cake leveler, simply line up the wire at the height you want to cut and lock it into the groove. 

how to use a cake leveler

Then, use a gentle sawing motion as you slide the wire through your cake layer, ensuring that the “feet” of the Cake Leveler remain flat on the table the entire time.

how to cut off domed top of cake

After that, remove the top of the cake that has been leveled off. 

how to trim cake layers to make them level

I usually end up snacking on the leveled off tops with a little bit of buttercream. Gotta make sure it still tastes good, right? 

Method 2: Using a Serrated Knife

If you don’t have a Cake Leveler on hand, you can always use a serrated bread knife to torte your layers. The serrated edge is perfect for slicing through cake. Since this method is a little more freehand, you’ll need to use a little more focus to ensure your layer ends up level. 

First, you’ll want to create some score marks around your cake at the height you want to level off. You can eyeball this part or use a ruler to make each layer exact. 

how to make cake layers even

Once your score marks are there, use a gentle sawing motion to level off the cake layer as close to your score marks as possible. Remove the top and continue torting until the layer looks perfectly level. 

how to torte cake layers with a knife

Whichever method you use, torting your cake layers will ensure that when you’re filling and frosting your cake, the end result is nice and level. It’s a must!

how to make cakes level

Want more Cake Basics? Head here to see all of the posts and learn the methods of caking I’ve come to love over the years. I’m cheering you on every step of the way!

By: Whitney · In: Cake Basics, Tutorials · Tagged: cake decorating tips, cake leveler, cake tips, cut cake tops, domed cake tops, level cake layers, serrated knife, torte, torte cake layers, torting cake layers, tutorials, wilton

you’ll also love

how to color buttercream frostingA Guide to Coloring Buttercream Frosting
how to crumb coat a cakeHow to Crumb Coat Cakes (and Why it’s Important)
easter egg cake tutorialColorful (Edible!) Easter Egg Cake Toppers Tutorial

Join the List

Stay up to date & receive the latest posts in your inbox.

Reader Interactions

Comments

  1. Paula says

    July 17, 2020 at 9:26 am

    Thank you Whitney! I have both the Wilton leveler and the knife and I’ve used both. I usually use the knife on partially frozen layers. Great video and instructions!

    Reply
    • Whitney says

      July 17, 2020 at 5:49 pm

      Thanks so much, Paula! Isn’t the cake leveler awesome? I can’t believe how long I’ve had it (over ten years!).

      Reply
  2. Olivia says

    July 22, 2020 at 7:28 am

    Hi Whitney! What is the measure of the way you use to make the cake from the photos used in this post? Do you have a favorite shape brand? Thanks in advance

    Reply
    • Whitney says

      July 22, 2020 at 8:29 am

      Hi Olivia! Do you mean the cake pan? If so, I typically use Wilton cake pans and the layers pictured were made with their 6-inch pans: https://amzn.to/2ZOj1eU Hope that helps!

      Reply
  3. Adriana says

    July 31, 2020 at 9:25 am

    Hi Whitney! Do you ever use cake strips around the pans when baking? I baked a couple of your cakes using them but still found the the tops puffed up in the middle. I ended up buying the cake leveler you recommended and of course it’s perfect! But I still wondered what you thought about using baking strips, yay or nay?

    Reply
    • Whitney says

      July 31, 2020 at 12:52 pm

      Hi Adriana! I’ve actually never tried cake strips before but I hear they work! I’d say give them a try and see. I always just like to level off my cakes to make sure they’re super precise, so I don’t mind having a bit of a dome.

      Reply
  4. Monica says

    November 10, 2020 at 3:08 pm

    I’ve seen that some people level off the sides as well. Is it necessary?

    Reply
    • Whitney says

      November 10, 2020 at 7:39 pm

      Hi Monica! I never level off the sides but I know that some people do when the edges are too dark or crisp.

      Reply
  5. Kelly says

    June 13, 2021 at 7:59 pm

    I have been using the wilton cake leveler and prefer it over a knife however, I rip or tear the edges of some cakes beacause the edges of the cake are hard, not over cooked but maybe just carmelized. Do you have a fix for this? I cut the cakes prior to freezing them just a bit after they have cooled.

    Reply
    • Whitney says

      June 13, 2021 at 8:09 pm

      I don’t really have a quick fix for that one but I do find that if I cool the cakes to room temp, then wrap them in plastic wrap for a bit (usually overnight), the normally caramelized edges soften and make it easier to use the Wilton Cake Leveler. Hope that helps!

      Reply
      • Kelly says

        June 15, 2021 at 2:59 am

        Thank you for the tip. I will try that next!

        Reply
  6. PollyS says

    September 21, 2022 at 11:13 am

    I seem to have trouble with bulging between layers. I have done the barrier ring before icing the layer. I’ve tried refrigerating the layers before icing. I, however, have never torted a cake. I’ve just used two single layers stacked. Any advice for beating the bulge?

    Reply
    • Whitney says

      September 21, 2022 at 9:05 pm

      Hi Polly! After leveling your single layers to make them flat and uniform, here are my favorite methods for filling and stacking cakes: https://sugarandsparrow.com/fill-and-stack-cake-layers/. After this I recommend crumb coating the cake and refrigerating it while it settles: https://sugarandsparrow.com/crumb-coat/ all of those steps should set you up for a successful smooth buttercream finish! Hope that helps and you’ll find more info on building layer cakes in the Cake Basics section of my blog and YouTube.

      Reply
  7. Mary says

    October 3, 2022 at 8:32 am

    Hi Whitney,

    If you were going to wrap and store your layers in the freezer, would you torte and level BEFORE wrapping them up or after they thaw/before you assemble?

    Reply
    • Whitney says

      October 6, 2022 at 9:07 pm

      Hi Mary! You can do either way, but I like to level the layers after freezing/thawing.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

How to Prepare Cake Pans for Easy Release

Primary Sidebar

Welcome to Sugar & Sparrow

Welcome to Sugar & Sparrow

Helping you whip up pretty desserts with confidence and creativity. And hopefully sharing a few laughs with you along the way!

Learn More

Connect

let’s bake!

Get my very best recipes, baking tips, and decorating tutorials sent to your inbox

Featured Posts

black buttercream recipe with minimal food coloring

A Black Buttercream Recipe That Won’t Stain Your Teeth

churro cake recipe

The Tastiest Churro Cake Recipe

rainbow cake by sugar and sparrow

Sugar & Sparrow is TWO!

Search

Archives

Follow Along

@sugarandsparrowco

BANANA BISCOFF CARAMEL CAKE 🍌🎂 these flavors BANANA BISCOFF CARAMEL CAKE 🍌🎂 these flavors are so warm and cozy together: layers of my favorite extra-moist banana cake, Biscoff cookie butter frosting, gooey salted caramel, and crushed Biscoff crumbs. Top it with a salted caramel drip + a Biscoff sprinkled buttercream rope border to go the extra mile. It’ll be worth it imo! ✨ ⁣⁣
⁣⁣⁣
This is one of four EXTRA EXCLUSIVE bonus recipes you’ll get when you preorder my book, Anyone Can Cake! Click the “Anyone Can Cake: Bonus Recipes” link in my bio for all the info ⁣⁣
⁣⁣
#biscoffcake #lotusbiscoff #bananacake  #saltedcaramel #caramelcake #buttercream #bakedfromscratch #frosting #bananacaramel #bake #anyonecancake #cakesofinstagram #cake #layercake #cakedecorating
4-INGREDIENT OREO TRUFFLES ✨These bite-sized no- 4-INGREDIENT OREO TRUFFLES ✨These bite-sized no-bake desserts are completely irresistible, super easy to make, and perfect for Valentine’s Day (or any day!)⁣
⁣
OREO TRUFFLES⁣
Yield: 30⁣
⁣⁣
INGREDIENTS⁣⁣
36 Oreo cookies⁣⁣
8 Oz cream cheese, brick-style not the spread⁣⁣
1/2 tsp pure vanilla extract⁣⁣
10 Oz (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)⁣⁣
⁣⁣
INSTRUCTIONS⁣⁣
1. Place the Oreo cookies into a food processor and pulse into fine crumbs.⁣⁣
2. In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese until smooth and creamy. Set aside 2 Tablespoons of the Oreo cookie crumbs, then add the rest to the cream cheese. Add the vanilla and mix on low speed until well combined.⁣⁣
3. Roll the Oreo mixture into 1 inch balls and place on a lined baking sheet. Freeze for at least 15 minutes.⁣⁣
4. Coat the Oreo balls with @ghirardelli melting wafers or tempered chocolate. Garnish with cookie crumbs immediately after coating, while the chocolate is still wet.⁣⁣
5. Serve after the chocolate coating has set or store in the refrigerator for up to 2 weeks.⁣⁣
⁣⁣
Full recipe is linked in my bio! ✨⁣⁣
⁣⁣
#oreos #truffles #chocolate #chocolatelover #nobake #oreo #baking #dessert #bakersofinstagram #easydessert #bakinglove #bakedfromscratch
TODAY! Watch me make this pretty pink ombré funfe TODAY! Watch me make this pretty pink ombré funfetti cake from the cover of my book LIVE on @talkshoplive at 12PM PT/3PM ET 🥳 I’ll be chatting all about Anyone Can Cake and answering all your questions while I decorate, so don’t miss it! You can even grab a SIGNED COPY of the book while you’re there ♥️ livestream link is in my bio + Story and I can’t wait to connect with you all 🫶🏽 ⁣
⁣
#funfetti #funfetticake #ombrecake #pinkcake #cakedecorating #anyonecancake #cakeideas #cakeart #sprinkles #bakingfun #bake #cakesofinstagram #cake #ombre #buttercreamcake #frosting
We have another little chef joining us early this We have another little chef joining us early this summer! Theo keeps calling it “baby sis” and we are so excited to see if he’s right in just a couple weeks 🥳⁣
⁣
PS I had to bribe Theo with an Oreo to take a photo with the ultrasound pics + then he just stuffed them into his dinosaur’s mouth so I think he’s off to a good start as big bro 😆⁣
⁣
#pregnancyannouncement #motherhood #bakersofinstagram #pregnant #19weekspregnant #toddlermom #blogger #bloggersofinstagram #mama #littlechef #bakinglove #baking
This Raspberry Buttercream (recipe below!) 😍♥ This Raspberry Buttercream (recipe below!) 😍♥️ I LOVE using freeze dried raspberries for the most authentic flavor + just look at that natural color! It’s silky smooth, ideal for decorating cakes and cupcakes, and perfect for your Valentine’s Day bakes.⁣
⁣
RASPBERRY BUTTERCREAM⁣
Yield: 3 Cups⁣
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
⁣
INSTRUCTIONS⁣
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.⁣
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.⁣
3. Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.⁣
⁣
Click the “Raspberry Buttercream” link in my bio for the full recipe + flavor pairing ideas ✨⁣
⁣
#raspberry #raspberrybuttercream #raspberrycake #buttercream #frosting #cakedecorating #cakeideas #bakinglove #bake #valentinesdayideas #freezedried

Footer

On the Blog

  • Cake Basics
  • Recipes
  • Tutorials

Info

  • About
  • Privacy Policy & Disclosure

stay in the know

Copyright © 2023 · Theme by Sugar & Sparrow