Brucey and I go back a long way and I have been dying to come up with a cake, that in part mirrors what every kid who watched the OG Matilda movie wishes they could have a slice of! (Not the entire confection, poor Bruce!) So for World Chocolate Day this year, I began the process, but ran out of time, and I do admit, I kind of rushed the whole thing. I could have done a much better job had I followed my own instructions. However, the cake is amazing (still eating it a week later) and you will find that frosting does forgive a lot of errors. Don't be too pedantic about even layers, it will just put you off making it ever again. You can see my cake broke in assembly and was glued back together with a dollop of buttercream as cement. No one complained! Extra buttercream is never a problem.
This is a great cake to begin learning with, if you plan on getting into our online Cake Course, which we are working on now!
Enjoy!
How to Frost a Layer Cake for the Best Results: A Step-by-Step Guide
- Choose the Right Frosting: Select a frosting that complements your cake's flavor and texture. Popular choices include buttercream, cream cheese, and ganache.
- Prepare Your Cake Layers: Ensure cake layers are completely cooled. Trim any domed tops to create a flat surface for even stacking.
- Apply a Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Chill the cake for 15-30 minutes to set the crumb coat.
- Use a Cake Turntable: Place your cake on a turntable for easy access and smooth frosting application.
- Start with the Filling: Spread a generous layer of frosting between each cake layer. Use an offset spatula to ensure even distribution.
- Frost the Top and Sides: Begin by frosting the top layer, then work your way down the sides. Use long, smooth strokes to create an even finish.
- Smooth the Frosting: Use a bench scraper or a large offset spatula to smooth out the frosting. Rotate the turntable while holding the scraper steady against the cake for a professional finish.
- Chill the Cake: Refrigerate the frosted cake for at least 30 minutes to set the frosting before adding any decorations.
- Add Final Touches: Decorate your cake with piped frosting, sprinkles, or other embellishments. Let your creativity shine!
- Serve and Enjoy: Allow the cake to come to room temperature before serving for the best texture and flavor. Enjoy your beautifully frosted layer cake!
By following these steps, you can frost a layer cake with professional results every time.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Cake
- 1 Batch Basic Chocolate Cake baked in 2 x 6 inch tins as directed in recipe Recipe
-
The Frosting
- 1.5 Batch Creamy Vanilla Buttercream Recipe
- 40 Grams cocoa powder BUY
- 1 Batch Whipped Chocolate Ganache Recipe
Do
- 1
Bake the cakes well in advance of assembling the cake. I initially thought I would do this whole thing on the same day, but it is easier not to.
- 2
Wrap the cooled cakes in cling wrap and either refrigerate or freeze until you are ready to assemble.
- 3
Make the Creamy Vanilla Buttercream as directed, but add in the cocoa. You may need to add a little hot water to the mix if it doesn't come together as the extra dryness of the cocoa can have an impact. Having said that, do persist and if you have a good quality cocoa (I use Cacao Barry Brut cocoa) it has a high fat content and it will be absolutely beautiful.
- 4
Slice both cakes into 3 layers. Spread a little of the buttercream onto a board or turning table and place the first cake on top. Spread with a little buttercream and then layer each cake on top until you have buttercream between all layers. Do a crumb coat with the remaining buttercream and place cake back into the fridge to set quite hard. This will take a couple of hours minimum.
- 5
Make the chocolate ganache in advance of being ready to finish the cake. We suggest dark chocolate gives the correct look as opposed to milk chocolate.
- 6
Spread and pour the ganache over the cake before it has fully set. Then use a palette knife to do your best to get an even coating. You can see I had trouble, but I have added all my hints here for a better result. (For example I didn't freeze or even refrigerate my cake prior to assembling and that would have gone a long way to a better shaped cake.)
- 7
Allow the ganache to set fully before trying the cut the cake. It is a sticky ganache for taste and look purposes, so it does melt quite quickly at room temperature. Keep refrigerated between slivers. We are eating it a week later and it just gets better and better.
