Directions

Step One: Make the Cake Batter

1. Preheat oven to 350 degrees

2. Place all ingredients in mixing bowl and mix on medium speed until incorporated. You can really just throw it all in…semi scratch recipes are not finicky at all!

Bake in the Silicone Pans

1. Divide the batter between both of the silicone pans. Each pan should be about 2/3 full.

2. Place pans in the oven and bake at 350 F for 22-25 minutes or until a toothpick inserted in the center comes out clean. *Note I do not grease the silicone pans. Also, you can place the pans on a baking sheet, if desired. I sometimes do and sometimes don’t!

3. Allow cakes to cool completely before removing from pans. Note: chilled or semi-frozen is better for clean removal.

Prepare Your Buttercream

1. In a large mixing bowl, beat the softened butter on medium-high speed for 5 minutes until pale and creamy.

2. Add vanilla extract and then add the powdered sugar gradually, mixing on low speed at first to prevent a sugar cloud.

3. Once incorporated, increase speed to medium and beat until smooth.

4. Beat on medium-high speed for an additional 5 minutes until light and airy.

5. Beat on lowest setting for another five minutes to remove air bubbles and smooth out buttercream.

Make Your Fillings

1. I typically fill my cake sandwiches with lemon curd, raspberry, and salted caramel. You can find my recipes at these links.

Fill & Stack Your Cake Layers

1. Once the cakes have been removed from the pans, slice each cake horizontally in half to create four square cake layers.

2. Spread approximately ¼ inch of buttercream on the first and third cake layers.

3. Add your filling of choice directly on top of the buttercream before stacking the remaining cake layers on top.

4. Chill both cake stacks for approximately 30 minutes in the refrigerator so the buttercream and filling can set. You can also chill for 15-20 minutes in the freezer.

Slice Your Cake Stack

1. If you'd like a visual demonstration of how I slice my cake stacks, please refer to this video.

2. Starting with your chilled square cake stack, trim a small piece from each of the four corners.

3. Next, slice the entire cake stack diagonally in half in one direction, then repeat in the opposite direction to create four large pieces. Do not separate the pieces.

4. Keeping the cake stack together, slice it horizontally down the center, then make a second horizontal cut in the opposite direction. You will now have eight cake sandwiches.

5. Finally, trim a small piece from each end of every cake sandwich so the corners match. For a visual demonstration, see this video.

Wrap and Package

1. Wrap your cake sandwiches in a piece of greaseproof paper and then place in your box of choice. I use either the bakeshop box or the boutique box.