If you’ve ever wondered how to bake flat cake layers for a bakery-style layered cake, I have the solution! Cake strips help prevent cakes with overly brown edges and domed middles. They simply insulate the edges of the metal cake pan so the exterior and interior of the cake bake at the same speed.
Flat cake layers are a must for stacking, as domed cakes are less stable when layered or can lead to a lopsided layer cake. While you can simply trim off the dome with a serrated knife, why waste any cake?! Baking strips will ensure your cakes have a lovely flat top every time. Plus there are so many other advantages to using them. I will break down all of that below, so you know when and how to use them! For more tricks to baking the perfect cake, learn how to soften butter quickly, turn hard brown sugar into soft brown sugar, and make a quick cake flour substitute if you run out!
Why Do Cakes Dome?
Cakes dome because the outer edges bake and set faster than the middle, which causes the middle to rise higher than the edges of the cake. I work hard to develop cake recipes that will rise as evenly as possible on their own, but this can naturally happen when an oven cycles in temperature during baking or bakes at a higher temperature. Luckily, there’s an easy solution to this!
The Simple Trick To Baking Flat Cake Layers
The easiest way to ensure your layers bake up perfectly flat every time is to use baking strips! While a domed middle may not be a big deal for a single-layer cake, flat layers are absolutely essential for properly assembling and decorating a cake with multiple layers. Flat layers affect both the appearance and stability of a multi-layer cake.
Below, you can see a cake layer baked with baking strips baked up taller with an even thickness and flat top. The layer baked without baking strips domed and didn’t rise quite as much.
What Are Baking Strips?
Baking strips are simply fabric strips soaked in water. These strips help even out the baking pace by insulating and cooling the sides of the pan so that the cake rises more evenly, instead of the center rising higher than the outside edges. You can also make your own DIY baking strips (I show you how below!).
In the image below, you can see a distinct difference in how the oven heat affects cake layers. Baking my Naked Cake layers without baking strips produced a cake with dark, crusty edges and a lip around the top. They also did not rise as much and the center domed. This can actually work to your advantage with certain cakes like a Victoria sponge, where classically, you want a domed cake with golden edges. But for my Naked Cake, I want even layers for stacking, and a lighter, softer edge on the cakes for a tender and fluffy slice, so I use baking strips.
How to Bake With Fabric Baking Strips
1. Place the fabric baking strips in a large bowl and cover with cold water.
2. Let the strips soak for 5 to 10 minutes.
3. Squeeze each strip to remove the excess water.
4. Wrap the soaked cake strip around the outside of the cake pans and adjust to tighten them around the pans before filling the pans with batter.
How To Make Your Own Cake Strips
1. Tear off a length of paper towels that’s enough to wrap the outer circumference of the cake pan. Fold the paper towels lengthwise until you have a 2-inch-wide strip. Cut a piece of aluminum foil to be roughly 6 inches longer than the paper towel strips. (For 8-inch cake pans, the foil will be about 30 inches long.) Cut the foil in half lengthwise to create two long pieces. (You only need one strip for each cake pan so reserve the second piece.)
2. Moisten the paper towel strips with water, then gently squeeze out most of the excess water.
3. Lay the wet paper towel strip in the center of the foil, and fold the foil over it from both sides to seal the paper towel inside. You should have a long 2-inch-wide strip of foil with the damp paper towels running through the center.
4. Wrap the foil baking strip around the cake pan, keeping it flat up against the sides. Fold the ends over themselves to close together so the strip is secured.
Use Baking Strips For Any Kind Of Cake
This technique is great for any kind of layer cake recipe (unless specified!). It’s most important for tall layer cakes like my red velvet cake, 6-layer rainbow cake, and German chocolate cake. Even two layer cakes like my vanilla cake, white cake, lemon cake, and strawberry cake benefit.
Baking strips also make a big difference in stir-together or runnier batters like chocolate cake and carrot cake! Runnier batters tend to develop a crispy edge more so than thicker, beaten cake batter and the strips guard against that.
What If My Cake Layers Dome?
A simple fix is to just carefully trim off the dome with a serrated knife so the top becomes flat. You can snack on the trimmed bit or discard it.
Where Can I Buy Baking Strips?
Baking strips are easy to find online, at baking supply stores, or at craft supply stores that have a baking section. I use Wilton’s Bake Even Strip Set.
If you’ve tried this post on how to bake flat cake layers, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Megan says
I love your little wooden cake stand. Where did you get it?
jkanell says
I want to say food52.com but haven’t seen it online lately!
Marla Dawn says
This was clear, concise & classy. Thank you for your delightful commentary & instructions. I’m excited to follow you & learn more. Wishing you joy, with gratitude, Marla Dawn
jkanell says
Thank you Marla!!
joie says
ive tried the DIY cake strips but both times they still domed.. 🙁 what am i doing wrong?
jkanell says
Try decreasing your oven temp a bit. which recipe?
Tiffany says
Thank you so much! These homemade cake strips are a total game changer! I always thought I couldn’t do cakes and it was because of the crumbs and layers, it was always a disaster.
Jane says
You’re awesome ??..clear and detailed tutorial. I’m just starting and learning a lot of tips that I’ve never known.. Thank?You so much!!!
John K. says
Hey Jane,
You are too sweet! I’m glad it helped!!
Best,
John
Roxy says
Hello.. love your videos.. absolutely one of my fav internet bakers..
Was wondering do I increase the bake time for 10” pans?
jkanell says
Thanks Roxy! Yes you would need to increase the time although I can’t say to what exactly as I don’t have any 10″ pans! ?
Fatema says
Please can you do a sheet cake? Something thats good to use for baking & decorating large 12 & 14 inch celebration cakes. If you can show us how to fill the layers to keep it yummy & moist would be great.
Thank you 🙂
jkanell says
I have a few great sheet cake recipes on the blog 🙂
Kerry Coffman says
Hi John – I just baked your Vanilla cake recipe using a homemade cake strip. The top is flat, the sides have pulled away from the pans, the color is lovely and it smells wonderful! I’m wondering how long I should cool them on the rack before taking them out of the pan? And, do you general advice about cooling cakes before frosting? Do I consider the cake and the type of frosting? Should I cool to room temperature, freeze or refrigerate etc. I’m just about to make your Swiss Buttercream-can’t wait!
John K. says
Hi Kerry,
Let the cakes cool for about 10-15 minutes before taking them out of the pan. Let the layers come to room temperature before frosting so buttercream doesn’t stays firm. You can also put them in the refrigerator before decorating. Enjoy!
Best,
John
Darsh says
Hi John,
I used this vanilla cake recipe a couple of weeks ago and it turned out great! I was wondering if it could be adapted to an eggless recipe? Can the eggs be substituted with another ingredient? My nephew is allergic to eggs and I feel guilty he won’t be able to eat a slice when I make this cake again!
John K. says
Hi Darsh,
I don’t have much experience with substituting eggs in cake but I have heard you can use either applesauce, banana, flax seeds, or mixing water, vegetable oil and baking powder. I would do some research on each ingredient for specific measurements. I hope it works out!!
Best,
John
Darsh says
Thank you!
Darcy says
Hola John, soy Darcy desde Argentina,
Encontré tu página de repente y me ha encantado. Quiero hacer tu pastel de vainilla, pero más grande. De qué diametro es el molde que usas en está torta?, yo quiero hacerlo para un molde de 24 cm de diámetro. También quiero saber si puedo reemplazar la crema agría?.. la leche agría se puede preparar de forma casera? En Argentina no tenemos esos productos.
Gracias