Custom Cakes Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper rounds, and lightly grease the parchment. Set aside.

Dry ingredients

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

Cream butter and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium speed until smooth (about 1 minute). Add the granulated sugar and beat on medium-high until light and fluffy, about 3–4 minutes, scraping down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract.

Combine wet and dry

With the mixer on low, add one-third of the dry ingredients and mix until just combined. Add half the milk and the tablespoon of vegetable oil (divided as needed), mix until combined. Repeat: add another third of the dry ingredients, then the remaining milk, then the final third of dry ingredients. Mix only until incorporated—do not overmix.

Divide and bake

Divide batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops. Bake in the preheated oven for 22–28 minutes, or until the cakes are golden and a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even color if your oven bakes unevenly.

Cool

Allow cakes to cool in the pans for 10 minutes, then run a knife around the edges and invert onto wire racks. Peel off parchment and cool completely before filling or frosting (at least 1 hour). For best results, wrap cooled layers tightly in plastic wrap and chill for 1–2 hours or overnight to make trimming and stacking easier.

Make the buttercream

In a clean mixing bowl, beat the 2 cups room-temperature unsalted butter on medium speed until smooth and pale, about 2 minutes. Reduce speed to low and gradually add the sifted confectioners' sugar, 1 cup at a time, letting it incorporate before adding more. Add the vanilla extract and salt. Once all sugar is incorporated, increase speed to medium-high and beat for 2–3 minutes until fluffy. Add heavy cream or whole milk 1 tablespoon at a time until the frosting reaches a spreadable consistency.

Coloring and flavoring

If using gel food coloring, divide frosting into bowls and add small amounts of gel color until desired hue is reached. If adding extracts or flavorings (almond, lemon, etc.), add 1/4–1 tsp at a time and taste.

Prepare any fillings

If using fruit preserves or curd, warm gently (if thick) so it spreads easily but is not runny. If using ganache, make by heating 1/2 cup heavy cream until steaming, pour over 1 cup chopped chocolate, let sit 2 minutes, then stir until smooth and glossy; cool until pourable but not hot.

Level and stack layers

If cake layers have domed, use a serrated knife or cake leveler to trim the tops so they are flat. Place the first layer on a cake board or serving plate and spread a thin layer (about 1/4–1/2 cup) of buttercream as a dam around the edge to prevent filling from seeping out. Spoon or pipe the filling (preserves or ganache) into the center and spread evenly, leaving the buttercream dam intact. Place the second cake layer on top, pressing gently to ensure it sits level.

Crumb coat

Apply a thin layer of buttercream over the entire cake to seal in crumbs (crumb coat). Use an offset spatula to smooth the frosting and a bench scraper or spatula to tidy the sides. Chill the cake in the refrigerator for 20–30 minutes until the crumb coat is set.

Final coat and texture

Apply a generous final layer of buttercream (about 1/2–1 cup) and smooth with the offset spatula and bench scraper. For textured finishes, use the spatula to create swirls or a comb to create ridges. If piping, load piping bags with prepared buttercream and decorate edges, rosettes, borders, or other designs.

Decorate with add-ons

Affix edible decorations: place fresh flowers (stems wrapped in floral tape) on the cake, sprinkle edible glitter or sprinkles, or add gold leaf carefully with tweezers. If using ganache drip, chill the frosted cake for 10 minutes then spoon or pipe slightly cooled ganache around the edge so it drips down the sides; finish center with a small mound if desired.

Storage and transport

Store the finished cake in a cool, dry place. If the cake contains perishable fillings (cream-based curd or fresh cream), refrigerate until 30–60 minutes before serving to let buttercream soften. For transport, place the cake on a flat board and set inside a snug box; refrigerate before travel so the frosting firms up and reduces shifting.