Tier 2 Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line two round 8-inch pans and one 6-inch pan (or prepare equivalent pans/boards); if you plan a true two-tier cake, use two 8-inch layers for the lower tier and two 6-inch layers for the upper tier.

Mix dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 2.25 cups granulated sugar, 3 tsp baking powder, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1.5 cups whole milk, 0.5 cup vegetable oil, 3 large eggs, and 2 tsp vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined and no large streaks remain. Do not overmix. Divide batter evenly between prepared pans (about two 8-inch and two 6-inch layers if using four layers). Smooth tops.

Bake

Bake 8-inch layers for 25–30 minutes and 6-inch layers for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.

Cool

Allow cakes to cool in pans for 10 minutes, then run a knife around edges and invert onto wire racks. Remove parchment and cool completely before trimming or stacking.

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in 0.5 tsp vanilla extract. Let cool slightly, then brush evenly onto each cooled cake layer to add moisture (about 1–2 tbsp per layer).

Beat butter

In a large bowl or stand mixer fitted with the paddle attachment, beat 1.5 cups softened unsalted butter on medium speed until light and fluffy, about 2–3 minutes.

Add sugar

Reduce speed to low and gradually add 5 cups confectioners' sugar, one cup at a time, scraping down the bowl as needed to keep mixture uniform.

Adjust texture

Once sugar is incorporated, add 3 tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt. Increase mixer speed to medium-high and beat for 2–3 minutes until smooth and spreadable. If frosting is too thick, add additional cream 1 tsp at a time; if too thin, add more confectioners' sugar.

Coloring

If desired, divide frosting and add gel food coloring a small amount at a time until you reach the desired shade. Mix thoroughly for even color.

Level and stack

Using a serrated knife or cake leveler, level the tops of all cooled layers so they are flat. Place the first 8-inch layer on the cake board or turntable, brush with simple syrup, and pipe a small dam of buttercream around the edge (about 1/2 inch high) to hold filling.

Spread 1/3–1/2 cup buttercream in the center of the layer inside the dam. Top with the second 8-inch layer, brush with syrup, and repeat if you have additional 8-inch layers. Chill briefly (10–15 minutes) to set the crumb coat if needed.

For the upper (6-inch) tier: prepare its stack the same way on its own cake board. Insert 4–6 dowels into the center of the lower 8-inch cake (trim to board height) to support the top tier, or use a central dowel from cake top through board to secure both tiers.

Apply a thin crumb coat of buttercream over each tier and chill 15–20 minutes. Finish with a final smooth coat of buttercream using an offset spatula or bench scraper. Smooth surfaces by dipping your scraper in hot water and wiping dry between passes.

Decorate the tiers as desired with additional piped buttercream, fresh berries, sprinkles, or other edible decorations. If stacking tiers, carefully center the chilled 6-inch tier on top of the lower tier using the support system.

Refrigerate cake for 30 minutes to set the frosting before serving. Bring to room temperature 30–60 minutes before slicing for best texture.