Tier 3 Recipe

1. Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and flour three round cake pans in three sizes (for a 3-tier look use 6", 8", and 10" pans) and line the bottoms with parchment rounds.

2. Make batter

In a large bowl, sift together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream 2 cups softened butter with 3 cups granulated sugar on medium-high speed until light and fluffy, about 4–6 minutes. Add eggs one at a time, beating 30 seconds after each addition. Mix in 4 tsp vanilla. With mixer on low, add the dry ingredients in three additions alternating with 2 cups milk (dry–wet–dry), scraping the bowl after each addition, mixing only until just combined.

3. Divide and bake

Divide batter evenly among the prepared pans (weigh batter for even layers if possible). Smooth tops. Bake: 10" pan ~35–40 minutes, 8" pan ~28–32 minutes, 6" pan ~22–26 minutes, or until a toothpick inserted into the center comes out clean and the cakes pull slightly from the pan edges. Rotate pans halfway through if your oven has hot spots.

4. Cool

Let cakes cool in pans on a wire rack for 10–15 minutes. Run a thin knife around edges, invert onto racks, remove parchment, and cool completely (1–2 hours). For best results chill layers until firm (30–60 minutes) before leveling.

5. Level and trim

If necessary, trim domes with a serrated knife or cake leveler so each layer is flat. Reserve crumbs for optional cake pops.

6. Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a simmer. Remove from heat, stir in 1 tsp vanilla, and cool. Brush a light layer onto each cake layer to keep them moist.

7. Beat butter

In a large bowl or stand mixer fitted with the paddle attachment, beat 3 cups room-temperature butter on medium-high until creamy and pale, about 3–4 minutes.

8. Add sugar and flavor

Reduce speed to low and gradually add 9 cups sifted powdered sugar, 1–2 cups at a time, scraping the bowl frequently. Add 3 tsp vanilla, 1 tsp salt, and 6 tbsp heavy cream. Once all sugar is incorporated, increase speed to medium-high and beat for 3–5 minutes until light and spreadable. Add additional cream 1 tbsp at a time if too stiff, or a bit more powdered sugar if too thin.

9. Portion for crumb coat and piping

Reserve about 2 cups of buttercream for crumb coating and additional decoration. Color any portions you plan to pipe or decorate as desired.

10. Prepare tiers and support

Place the largest cake on its cake board and a turntable if available. Insert 3 evenly spaced dowel rods trimmed flush with the top of the cake to support the upper tiers (for a 3-tier cake insert dowels into each tier separately; use 2–3 dowels per lower tier depending on size).

11. Crumb coat each tier

Place one layer of the largest cake on the board. Spread a thin layer (about 1/4–1/2 cup) of buttercream on top. Stack the next layer and repeat until the tier is complete. Apply a thin crumb coat of buttercream over the entire assembled tier to trap crumbs. Chill for 15–30 minutes until set. Repeat assembly and crumb coat for the middle and top tiers, chilling between crumb coats.

12. Final frosting

Once crumb coats are set, apply a smooth final coat of buttercream to each tier. Use an offset spatula and bench scraper to smooth sides and top. Chill briefly to firm up if needed.

13. Stack tiers

Slide the middle tier (on its board) onto the center of the dowels on the base tier. If the middle tier doesn’t have a board, insert dowel supports into the bottom tier so the middle tier rests on them. Repeat for the top tier. Ensure all tiers are centered and stable. Add additional dowels through all tiers if transporting.

14. Decorate

Pipe borders, rosettes, or other decorations with the reserved buttercream. Add sprinkles, fresh berries, or fondant accents as desired. Refrigerate uncovered for 10–15 minutes to set decorations, then store covered at cool room temperature for up to 24 hours or refrigerated for longer storage (bring to room temperature before serving).

15. Serve

Use a long serrated knife warmed in hot water and wiped dry to slice neatly. Cut each tier into wedges appropriate to its size.