Baking & Pastry > Fillings & Assembly > Cake Assembly Techniques > Layering Cakes Evenly

Achieving Even Cake Layers with Ganache Drip and Raspberry Filling

Master the art of layering cakes evenly using a rich chocolate ganache drip and a tangy raspberry filling. This guide offers a step-by-step approach to ensure your cakes are not only delicious but also visually stunning.

Prep Time
30 minutes
Cook Time
5 minutes (for ganache)
Servings
Depends on cake size
Ingredients
  • 1/2 cup Heavy Cream
  • 8 oz Semi-Sweet Chocolate
  • 1 cup Raspberry Jam
  • 1/2 cup Fresh Raspberries
  • 3 cups Vanilla Buttercream
  • 2-3 Your Baked Cake Layers

Prepare the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Gently whisk the mixture until smooth and glossy. Let the ganache cool slightly until it's a pourable consistency. If it gets too thick, warm it gently in the microwave in 10-second intervals.

Prepare the Raspberry Filling

In a small bowl, mix the seedless raspberry jam with the fresh raspberries (if using). This will add texture and freshness to the filling.

Level the Cake Layers (if needed)

Using a long serrated knife, trim the tops of your cake layers to create a perfectly flat surface. This ensures even stacking and a professional-looking cake. A cake leveler also works great here.

Frost the Cake with Buttercream

Place one cake layer on a serving plate or cake stand. Spread a thin layer of buttercream over the top. This will act as a barrier between the cake and the raspberry filling, preventing the cake from becoming soggy.

Add the Raspberry Filling

Spoon the raspberry filling over the buttercream layer, leaving a small border around the edge to prevent the filling from spilling out. Be generous with the filling, but don't overfill the cake.

Assemble the Cake

Place the second cake layer on top of the raspberry filling. Repeat with the remaining cake layers, alternating buttercream and raspberry filling. Finish with a final layer of buttercream on top and around the sides of the cake. Smooth the buttercream using an offset spatula.

Apply the Ganache Drip

Once the buttercream is set (chill the cake for about 30 minutes), gently pour the cooled ganache over the top edge of the cake, allowing it to drip down the sides. You can use a spoon or a squeeze bottle to control the drip. Let the ganache set completely before serving.

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FAQ

  • Can I use a different type of fruit filling?

    Yes, you can use any fruit filling you like. Strawberry, blueberry, or even a lemon curd are all good options. Adjust the sweetness of the filling to your preference.
  • Can I use dark chocolate instead of semi-sweet chocolate for the ganache?

    Yes, you can use dark chocolate for a richer, more intense flavor. Just be aware that dark chocolate ganache can be quite bitter, so you may want to add a little bit of sugar to balance the flavor.
  • How do I store the assembled cake?

    Store the assembled cake in the refrigerator, covered tightly, for up to 3 days. Let it sit at room temperature for about 30 minutes before serving to soften the buttercream and ganache.