How do I make a double layer cake?

Question

I am making a Birthday cake for a friend and I really want to make it a double layer! They always look so much better!

Answer 1

You'll need two round cake pans, and pour your batter into the two pans instead of the regular rectangular pan.
Once they get done, (and you can stick a toothpick in the center and it come out clean) then set it to cool completely.
Then set one layer and put some of your icing on the top of it to act as glue when you put the top layer on.
Then lay your top layer on and carefully ice it.
Piece of cake!! lol

Answer 2

Red Velvet Cake

Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons best-quality cocoa
1 1/2 ounces red food coloring
1 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda mixed with 1 tablespoon white vinegar [use a large bowl and be careful as the mixture will foam]

Method
Preheat oven to 350° .
Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar mixture over batter. Stir until thoroughly mixed. Bake in three 8-inch pans or two 9-inch pans for 30 minutes or until a cake tester inserted into the middle of the cakes comes out clean.

Cool on cooling racks for 10 minutes before inverting on to plates or cardboard rounds. Cool completely before frosting. Frost with your favorite white [vanilla or cream cheese] frosting.

Answer 3

INGREDIENTS:
2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable shortening
1 cup milk, divided
1 teaspoon vanilla
2 unbeaten eggs
PREPARATION:
Grease two 9-inch cake pans; line with waxed paper and grease paper lightly. Preheat oven to 350°. Sift dry ingredients together. Add shortening, 3/4 cup milk and vanilla and beat 2 minutes at high speed with electric mixer. Add 1/4 cup milk and the eggs; beat 2 minutes longer. Pour batter into prepared cake pans. Bake for 25 minutes, or until cake tests done. Cake will bounce back when lightly touched with finger. Cool cake 5 to 10 minutes in pan on wire racks, then remove cake from pans and cool completely.

Answer 4

You really did'nt say what kind of layer cake or topping you want but here's a geat site of different layer cakes

Answer 5

Double Chocolate Layer Cake:

1¾ hours 30 min prep
12-14 servings
1 Cake

For cake layers
3 ounces fine-quality semisweet chocolate, such as callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 lb fine-quality semisweet chocolate, such as callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

1. Make cake layers: Preheat oven to 300°F and grease pans.
2. Line bottoms with rounds of wax paper and grease paper.
3. Finely chop chocolate and in a bowl combine with hot coffee.
4. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
5. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
6. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
7. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
8. Add sugar mixture and beat on medium speed until just combined well.
9. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
10. Cool layers completely in pans on racks.
11. Run a thin knife around edges of pans and invert layers onto racks.
12. Carefully remove waxed paper.
13. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
14. Make frosting: Finely chop chocolate.
15. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
16. Remove pan from heat and add chocolate, whisking until chocolate is melted.
17. Cut butter into pieces and add to frosting, whisking until smooth.
18. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
19. Spread frosting between cake layers and over top and sides.
20. Cake keeps, covered and chilled, 3 days.
21. Bring cake to room temperature before serving.

Answer 6

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 7

make 2 cakes in thin(ish) cake pans. frost the top of one and stick the other on top! ta da!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!