The Baker's Dozen

How to complete The Baker's Dozen

Building a layer cake from scratch means measuring and mixing the batter yourself, baking even layers, and stacking them with frosting into something that stands tall. It proves you understand the method a box mix hides.

1. Cream softened butter and sugar until pale and fluffy, then beat in eggs one at a time.
2. Alternate adding your dry ingredients and milk so the batter stays smooth and emulsified.
3. Divide batter evenly between pans and bake until a toothpick comes out clean, then cool completely on a rack.
4. Level the domed tops with a serrated knife so the layers stack flat.
5. Stack with frosting between each layer, crumb-coat the outside, chill, then apply the final coat.

Tips

• Room-temperature butter, eggs, and milk blend far better than cold ones.
• Frost only fully cooled layers or the frosting slides and melts.
• Weigh your flour instead of scooping; too much makes a dry, dense crumb.

What counts as done

You've assembled and frosted a stacked, multi-layer cake made entirely from scratch ingredients.