17 Layer Cake Recipes With Stunning Visuals

Are you looking for something sweet to satisfy your cravings? You've come to the right place, where you can find amazing layer cake recipes that will make your taste buds happy. These stunning cakes are perfect for special occasions or just a sweet treat any day of the week.

Get ready to be amazed by the beautiful and delicious layer cakes featured here. With 17 different recipes to choose from, you're sure to find the perfect one to make your friends and family go wow. From classic flavors to unique combinations, these cakes are sure to inspire your baking creativity.

1. Classic Vanilla Bean Layer Cake

Moist and flavorful, this classic vanilla bean layer cake is a timeless dessert.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, room temperature
• 1/2 cup plain Greek yogurt

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Gradually add sugar to the butter and beat until light and fluffy.
5. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
6. Beat in vanilla extract.
7. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk and yogurt, beginning and ending with the flour mixture.
8. Divide the batter evenly among the prepared pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

2. Moist Chocolate Layer Cake Recipe

Rich, decadent chocolate cake with moist layers and velvety frosting.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine cocoa powder and milk, whisking until smooth.
4. Add the eggs one at a time, whisking well after each addition.
5. Whisk in the vanilla extract.
6. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are completely cool, you can frost and assemble the layer cake.

3. Lemon Lavender Layer Cake Delight

Lemon Lavender Layer Cake Delight is an invigorating and flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dried lavender buds
• 1 cup buttermilk

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon zest and juice.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
7. Stir in lavender buds.
8. Divide the batter evenly among prepared pans and smooth tops.
9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
11. Once the cakes are cool, stack and frost with your favorite frosting.

4. Red Velvet Layer Cake With Cream Cheese Frosting

Red Velvet Layer Cake With Cream Cheese Frosting is a moist and flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and vanilla extract.
6. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with buttermilk, beginning and ending with the flour mixture.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. To make the frosting, beat the cream cheese and butter until smooth.
11. Beat in vanilla extract and powdered sugar until smooth and creamy.
12. Place one cake layer on a serving plate and spread a thick layer of frosting on top.
13. Repeat with the remaining two cake layers, creating a stacked layer cake.
14. Frost the outside of the cake with the remaining frosting.

5. Carrot Cake Layer Cake With Cream Cheese Frosting

Moist carrot cake layers filled with cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the carrots and walnuts.
5. Gradually add the flour mixture and mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. To make the frosting, beat the cream cheese and butter until smooth and creamy.
10. Beat in the vanilla extract, then gradually add the powdered sugar and mix until smooth and creamy.
11. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
12. Place the second layer on top and frost the entire cake with the remaining frosting.

6. Strawberry Shortcake Layer Cake

Moist and flavorful strawberry shortcake layer cake with fresh strawberries and whipped cream.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 cups sliced strawberries
• 1 cup heavy whipping cream

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, and eggs.
4. Add dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
8. Split each cake in half horizontally using a serrated knife.
9. In a large bowl, whip heavy whipping cream until stiff peaks form.
10. Assemble cake by spreading whipped cream on each cake layer, topping with sliced strawberries, and repeating for a total of 4 layers.

7. Espresso Layer Cake With Mocha Frosting

Moist espresso-infused cake layered with rich mocha frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons instant espresso powder
• 1/2 cup unsalted butter, softened
• 1 cup mocha frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and espresso powder.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Add the softened butter and whisk until fully incorporated.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
9. Once the cakes are cool, place one layer on a serving plate and spread a layer of mocha frosting on top.
10. Repeat the process with the remaining two layers, creating a stacked cake.
11. Frost the outside of the cake with the remaining mocha frosting.

8. Raspberry Layer Cake With Buttercream Frosting

Moist raspberry layer cake with rich buttercream frosting.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk, room temperature
• 1 cup raspberry jam
• 2 cups buttercream frosting

Instructions

1. Preheat oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then beat in vanilla extract.
5. With mixer on low speed, gradually add flour mixture and milk, alternating between the two.
6. Divide batter evenly among prepared pans and smooth tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cakes are cool, spread a thick layer of raspberry jam on top of two of the cakes.
10. Place one of the jam-covered cakes on a serving plate, then top with the second jam-covered cake, and finally the third cake.
11. Frost the outside of the cake with buttercream frosting.

9. Orange Layer Cake With Cream Cheese Frosting

Moist orange layer cake paired with tangy cream cheese frosting.

Ingredients

• 2 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 1 cup cream cheese frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Gradually add sugar to the butter and beat until light and fluffy.
5. Beat in eggs one at a time, then stir in orange zest and juice.
6. With the mixer on low speed, gradually add the flour mixture and beat until just combined.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
10. Once the cakes are cool, spread a layer of cream cheese frosting on top of one cake layer and stack the remaining layers.

10. S'mores Layer Cake Recipe

Rich, chocolatey cake filled with toasted marshmallow and graham cracker flavors.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallow creme
• 1 cup graham cracker crumbs

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine cocoa powder and sugar.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in milk and vanilla extract.
6. Gradually add the flour mixture, whisking until smooth.
7. Melt chocolate chips and allow to cool slightly.
8. Divide batter evenly among prepared pans and smooth tops.
9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
10. Allow cakes to cool completely before assembling the layer cake.
11. Spread a layer of marshmallow creme on top of two of the cooled cakes.
12. Sprinkle graham cracker crumbs over the marshmallow creme.
13. Place one cake layer on a serving plate and top with another cake layer.
14. Repeat the layering process with the remaining cake layer.
15. Drizzle melted chocolate over the top of the cake.

11. Peach Layer Cake With Brown Sugar Frosting

Peach layer cake with brown sugar frosting is a moist and flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 cups diced peaches
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 8 ounces cream cheese, softened
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the diced peaches.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
9. To make the frosting, beat the cream cheese and brown sugar until smooth.
10. Gradually add the powdered sugar and beat until combined.
11. Place one cake layer on a serving plate and spread a layer of frosting on top.
12. Repeat with the remaining two cake layers, creating a stacked layer cake.
13. Frost the outside of the cake with the remaining frosting.

12. Matcha Green Tea Layer Cake

Matcha Green Tea Layer Cake is a moist and flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons matcha powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk, at room temperature

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.
4. Gradually add the sugar to the butter and beat until light and fluffy, about 3 minutes.
5. Beat in the eggs one at a time, then beat in the vanilla extract.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
7. Beat just until combined, being careful not to overmix.
8. Divide the batter evenly among the prepared pans and smooth the tops.
9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
11. Once the cakes are cool, you can frost and assemble the layer cake as desired.

13. Amaretto Layer Cake With Almond Frosting

Moist amaretto-infused cake layers paired with almond frosting.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons amaretto syrup
• 1 cup whole milk
• 1 teaspoon almond extract
• 1 cup sliced almonds
• 1 cup almond frosting

Instructions

1. Preheat oven to 350°F (180°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in amaretto syrup and almond extract.
5. With mixer on low speed, gradually add flour mixture to wet ingredients in three parts, alternating with milk, beginning and ending with flour mixture.
6. Divide batter evenly among prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
9. Once cakes are cool, place one layer on a serving plate and spread a thick layer of almond frosting on top.
10. Repeat with remaining two layers, creating a stacked layer cake.
11. Frost outside of cake with remaining almond frosting and decorate with sliced almonds.

14. Pumpkin Spice Layer Cake

Moist pumpkin spice layer cake filled with cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup cream cheese frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes are cool, place one layer on a serving plate and spread a layer of cream cheese frosting on top.
10. Repeat the process with the remaining two layers, creating a stacked layer cake.

15. Salted Caramel Layer Cake Recipe

Indulge in a rich, moist salted caramel layer cake with velvety frosting and caramel drizzle.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups whole milk
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup salted caramel sauce
• 1 cup heavy cream
• 1 teaspoon flaky sea salt

Instructions

1. Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Divide batter evenly among prepared pans and bake for 25-30 minutes.
6. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
7. Make salted caramel frosting by whipping heavy cream and salted caramel sauce until stiff peaks form.
8. Assemble cake by placing one cake layer on a serving plate, spreading a layer of frosting, and repeating with remaining two cake layers.
9. Drizzle top of cake with additional salted caramel sauce and sprinkle with flaky sea salt.
10. Refrigerate cake for at least 30 minutes before serving.

16. Blueberry Layer Cake With Lemon Frosting

Moist blueberry cake layers paired with a tangy lemon frosting.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 2 cups fresh blueberries
• 1 cup unsalted butter, softened
• 2 cups lemon frosting

Instructions

1. Preheat oven to 350°F and grease three 9-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together milk, lemon zest, and lemon juice.
4. Add the eggs one at a time, whisking well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
6. Gently fold in the blueberries.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
10. Once the cakes are cool, spread a layer of lemon frosting on top of two of the cake layers.
11. Stack the cake layers, finishing with the third cake layer on top.
12. Frost the outside of the cake with the remaining lemon frosting.

17. German Chocolate Layer Cake With Coconut Frosting

Rich, moist German chocolate cake paired with creamy coconut frosting.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1/2 cup unsalted butter, softened
• 2 cups confectioners' sugar
• 1/2 cup heavy cream
• 1 teaspoon coconut extract

Instructions

1. Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Gradually add dry ingredients to chocolate mixture, whisking until smooth.
6. Divide batter evenly among prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. To make frosting, beat butter and confectioners' sugar until light and fluffy.
10. Beat in coconut extract and heavy cream until smooth and creamy.
11. Stir in shredded coconut.
12. Assemble cake by spreading frosting between layers and on top of cake.

Conclusion

You'll indulge in a whimsical world of layered bliss, where every bite is a masterful symphony of flavors and textures, carefully crafted to tickle your taste buds and leave you weak in the knees, with these heavenly creations that pass as mere 'desserts', but are truly sublime delights.