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Which Cake is Best for Layer Cakes? 5 Foolproof Recipes You’ll Love

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Choosing the right cake base is key to a perfect layer cake! It needs to be soft and delicious, but strong enough to hold the frosting, layers, and decorations—without collapsing. In this post, I’m sharing my go-to cake recipes for stacking, plus simple tips to help you get it right every time.

New to layer cakes? Check out my layer cake guide for tips and step-by-step help

Recette du molly cake
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There are tons of cake recipes out there—but not all of them are made for layer cakes. Some are too soft, too crumbly, or just too greasy… and that’s where things start to fall apart. Literally.

Maybe it’s happened to you before: your cake sinks, slides, or leans under the weight of the layers. The truth is, your base makes all the difference.

So how do you pick the right cake recipe for a tall, stable, and delicious layer cake? Let me walk you through it just below.


Why the cake base matters more than you think

The cake layers are the foundation of any good layer cake. If they’re too dry, too dense, or too crumbly… the whole thing can fall apart—literally or just taste off. Choosing the right cake base means your layer cake will be soft, stable, and delicious—not just pretty in pictures.

Here’s why it’s so important:

  • It supports the entire cake – A flimsy base and your cake won’t survive the stacking.
  • It needs to slice cleanly – So you get neat, even layers without crumbling.
  • It affects the texture – Fluffy, dense, tender… every recipe gives a different mouthfeel.
  • It impacts shelf life – Some dry out quickly, others stay moist for days.
  • It interacts with the filling – Some cakes soak up too much cream (or not enough), and that changes everything.
Molly cake chocolat génoise facile et moelleuse

5 Best Cake Bases for Layer Cakes

1 - Molly Cake

This super soft and fluffy cake is a go-to in Europe for tall layer cakes. Thanks to whipped cream in the batter, it’s ultra-moist yet holds its shape well—making it easy to stack and slice. You can flavor it with vanilla, lemon, almond, or even berries. There’s also a chocolate version, an egg-white version, or gluten-free. Great for birthday cakes, decorated cakes, or anytime you want a soft and stable base.

2 - Buttermilk Cake

Rich, tender, and slightly denser than a sponge, this cake gives you clean layers and lots of flavor. The buttermilk adds moisture and tang, and it pairs beautifully with buttercream or ganache. Flavor it with vanilla, lemon, or cocoa. It’s ideal for wedding cakes, carved cakes, or when you want a firmer base that still tastes soft.

3 - Sponge Cake

This classic is light and airy—great for fruity or seasonal layer cakes. Just keep in mind: it tends to dry out if not soaked with syrup (lemon, coffee, vanilla, etc.). It’s easy to flavor and a great base for quick layer cakes, but best enjoyed the day it’s made.

4 - Mud Cake

Dense, rich, and ultra-chocolatey. A mud cake holds its shape incredibly well and tastes even better after a day or two. Perfect for sculpted cakes, chocolate layer cakes, or when you want something decadent. There’s also a white chocolate version!

5 - Classique genoise

A light, airy cake made with whipped eggs—no butter or oil. It’s fluffy but dries quickly, so it always needs a syrup soak. Slightly more technical to make, but a solid base for lighter cakes, fruit-filled cakes, or European-style layer cakes.

>> Want more options? You can also try other great bases like White Cake, Chiffon Cake, or Devil’s Food Cake, depending on the texture or style you’re going for.

>> Want to see my tools? Here’s what I use for all my cakes.

How to Choose the Right Cake Base for Your Layer Cake

Not all layer cakes need the same kind of sponge. Some recipes call for a light and fluffy texture, while others need a firm and structured base that holds up under frosting or decorations. Here’s a simple guide to help you choose the best cake base depending on the style you’re going for:

For a birthday cake

Go with a Molly Cake for a super soft, tall, and fluffy base that’s easy to slice and decorate. It’s great with any flavor—from vanilla to lemon or hazelnut.

Another great option: Buttermilk Cake. Slightly denser, but rich and moist, and super versatile when it comes to flavors like chocolate, almond, or citrus.

For a wedding cake

Choose a more structured base like a Mud Cake, Buttermilk Cake, or a well-baked Molly Cake. These cakes hold their shape, stack easily, and stay moist for days—perfect under fondant, ganache, or heavy buttercream.

For a light and airy cake

Try a Molly Cake made with egg whites or a classic Chiffon Cake. These give you an extra fluffy texture, perfect for 2 to 3 thin layers with whipped cream and fruit—but they’re a bit more technical to get right.

For a naked cake

A Buttermilk Cake is your best friend here. It’s moist, bakes evenly, and looks beautiful even without frosting on the outside. The soft texture and subtle flavor let the filling shine.

Tips for Making the Perfect Sponge for Your Layer Cake

  • Use a kitchen scale – Measuring by weight is way more accurate than cups, especially for flour and sugar. It makes all the difference for consistent results.
  • Bring ingredients to room temperature – Especially eggs, butter, and milk. Cold ingredients don’t mix as well and can mess with your cake texture.
  • Whip your eggs and sugar properly – This step adds volume and lightness. Don’t rush it!
  • Sift your dry ingredients – Twice if possible! It helps avoid lumps and keeps your batter nice and smooth.
  • Fold gently – When combining the whipped eggs and flour, fold carefully to keep all that air in the batter.
  • Don’t open the oven mid-bake – It can cause the sponge to collapse. Let it bake all the way through before checking.
  • Cool upside down – As soon as it’s out of the oven, flip your cake layers onto a cooling rack. It helps keep them flat and prevents them from sinking.

Frequently Asked Questions About Layer Cake Sponges

Can I use any sponge cake for a tall layer cake?

Not really. Some sponges are too light or crumbly. Choose a stable one like Molly cake or buttermilk cake that slices cleanly and stacks without falling apart.

Why did my sponge collapse after baking?

It’s often due to underbaking or opening the oven too early. Also, moving or unmolding it too fast can make it deflate—especially for light sponges like chiffon.

How can I make my sponge cake more moist?

Use a syrup! Brush each layer with a flavored syrup (vanilla, coffee, citrus…). It adds flavor and keeps it soft for days.

Should I always soak my cake layers with syrup?

Only if the sponge is on the dry side, like classic sponge or genoise. For moist cakes like Molly or mud cake, it’s not always needed.

Can I freeze my cake layers ahead of time?

Yes! Wrap each layer tightly and freeze. Thaw at room temp before decorating. It even makes them easier to handle and crumb coat.

Why does my cake crumble when I slice it?

It might be too soft or underbaked. Chill it in the fridge before slicing—it helps get clean layers without breaking.

Do I need to level my cake layers before stacking?

Yes! A flat top makes your layer cake look pro and helps it stay stable. Use a serrated knife or cake leveler after chilling the cakes.

You will also love

Got a favorite sponge cake for your layer cakes? Or a tip you swear by? Share it in the comments—I love hearing what works for you! Happy baking!

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Which Cake is Best for Layer Cakes? 5 Foolproof Recipes You’ll Love

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  • Author: Fadela
  • Total Time: 1 hour 10 minutes
  • Yield: 15 inch
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Description

All the best cake base recipes to make the perfect layer cake — soft, sturdy, easy to flavor… Find the one that fits your cake best!

Ingredients

Instructions

  1. Browse the list below to find the perfect cake base for your next layer cake.
  2. Click each link to get the full recipe.
  3. And if you try one, don’t forget to leave a rating or a comment — it really helps me keep this blog going and share even more sweet and helpful content.

Equipment

Notes

Storage :

  • Plain sponge cakes (without filling or frosting) will keep for 1–2 days at room temperature, wrapped tightly in plastic wrap.
  • You can also store them in the fridge for up to 5 days, always well wrapped to keep them from drying out.
  • Planning ahead? They freeze beautifully for up to 3 months — just wrap each layer individually and thaw in the fridge before use.

Tips:

  • Bake ahead: Make your sponge a day or even a few days in advance — it holds up really well.
  • Wrap while still warm: To lock in moisture, wrap your cake in plastic wrap while it’s still slightly warm.
  • Let it rest: A rested sponge is easier to slice, more stable, and often more flavorful.
  • Room temp is great: If it’s unfrosted, keep it at room temperature for up to 2–3 days.
  • Fridge or freezer: Store tightly wrapped for 5 days in the fridge or 3 months in the freezer.
  • Use a serrated knife: For clean, crumb-free layers.
  • Use a cake leveler: So all your layers are nice and even.
  • Only soak if needed: Some cakes like molly cake or buttermilk cake are moist enough already.
  • Label frozen cakes: Add a small note with the date and flavor for easy planning.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Cake, layer cake, sponge
  • Cuisine: American
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