Leveling a cake

Leveling a cake means cutting off the rounded top of a baked layer so it sits flat. Cake batter usually rises more in the center, and a domed layer makes stacked cakes lean or leave gaps.

Baking references advise using a sharp serrated knife to trim the top of the cake flat and cutting away any bulge that rose in the middle. Another reference notes that a high rounded top must be leveled by cutting it even, while a slight rise can be evened out with buttercream.

Cool the cake fully before cutting, and some bakers chill it first to reduce crumbs. Keep the knife level, use a gentle sawing motion, and turn the cake as you go. The trimmed pieces can be used for snacking or for cake pops. Turn the leveled layer upside down for the flattest surface.