10 " Layer Cake Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). You will make 10 thin layers by baking in two 9-inch round pans in multiple batches or using a single sheet pan and trimming into 9-inch rounds. Lightly grease and line the bottoms with parchment; grease parchment and flour the pans.

Mix dry ingredients

In a large bowl, whisk together 6 cups all-purpose flour, 6 teaspoons baking powder and 2 teaspoons fine sea salt until evenly combined.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or large bowl with hand mixer), beat 2.5 cups unsalted butter (room temperature) with 4 cups granulated sugar on medium-high speed for 3–5 minutes until light and fluffy, scraping the bowl as needed.

Add eggs and vanilla

Add the 10 large eggs one at a time, beating briefly after each addition until incorporated. Add 4 tablespoons vanilla extract and mix until combined. Mixture may look slightly curdled — that is fine.

Combine wet and dry

With the mixer on low, add one-third of the dry flour mixture, then half of the 2 cups milk, followed by another third of the flour, the remaining milk, and lastly the remaining flour. Mix just until combined and smooth. Do not overmix.

Portion and bake layers

Divide batter evenly into 10 portions. If using two 9-inch pans and baking in batches, spread a thin, even layer of batter about 1/3 to 1/2 inch thick in the pan for each layer. Bake each batch 10–12 minutes or until the top springs back and a toothpick comes out with a few moist crumbs. If using a sheet pan, bake a single thin cake 10–14 minutes and cut out 10 rounds once cooled. Allow layers to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Trim and level

Once cool, trim the domed top of any layers so each is uniformly thin (about 1/3–1/2 inch). Stack them on a platter separated by parchment if not assembling immediately.

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat, stir in 1 teaspoon vanilla extract, and let cool. Use to brush each cake layer lightly to keep them moist while assembling.

Cook egg whites and sugar

In a heatproof bowl (metal or glass) set over a saucepan of simmering water (double boiler), whisk together 8 egg whites and 3 cups granulated sugar. Whisk constantly until the mixture reaches 160°F (71°C) by instant-read thermometer and the sugar is dissolved and mixture is warm to the touch (about 3–5 minutes).

Whip meringue

Transfer the warm egg-white mixture to a stand mixer bowl fitted with the whisk attachment. Whip on medium-high speed until stiff, glossy peaks form and the bowl has cooled to near room temperature (about 8–12 minutes).

Add butter

Switch to the paddle attachment. With the mixer on low, add 4 cups softened unsalted butter, a few tablespoons at a time, allowing each addition to incorporate before adding more. Once all butter is added, increase speed to medium and whip until smooth and silky. If the buttercream splits or looks soupy during addition, continue whipping — it usually comes together as the mixture reaches room temperature. Add 2 tablespoons vanilla extract and 1/2 teaspoon salt; beat until combined and smooth.

Adjust consistency

If buttercream seems too soft, chill the bowl briefly (10–15 minutes), then whip again. If too firm, beat in 1–2 tablespoons room-temperature milk or cream to loosen. Reserve about 1 cup buttercream for piping/decorating if desired.

Prepare to assemble

Place a small dab of buttercream on your cake board or serving platter to anchor the bottom layer. Have a turntable, offset spatula, bench scraper, piping bag and jam (if using) ready.

Layering

Place the first cake layer on the board. Lightly brush with simple syrup using a pastry brush. Pipe or spread a thin even layer (about 1/8–1/4 inch) of buttercream over the first layer, then a thin layer (1–2 tsp) of jam or curd if using. Repeat with remaining layers until all 10 layers are stacked, brushing each layer with syrup and adding buttercream (and jam) between each layer. Reserve a slightly thicker layer of buttercream between every 2–3 layers if you want more filling — total buttercream should be distributed evenly to leave enough for crumb coat and final finish.

Crumb coat

Apply a thin crumb coat of buttercream over the top and sides of the stacked cake to seal in crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final coat and decorate

Apply a final smooth layer of buttercream using an offset spatula and bench scraper. If desired, pipe decorative borders with the reserved buttercream and top with fresh berries or any additional decorations. Keep the assembled cake refrigerated if not serving immediately; bring to room temperature 30–60 minutes before serving for best texture.

Slicing

Because the cake is very tall and delicate, use a long serrated knife warmed in hot water and wiped dry between passes to make clean slices. Serve each slice for 15–20 guests; thinner slices will yield 20 servings.