Q&A for How to Cut a Cake Layer in Half

To ensure uniform cake slices, you can use a large serrated knife and consider a few key factors. Some professional bakeries opt to trim the cake's top and sides for a flat surface, enhancing crisp frosting edges; however, this step is discretionary. Alternatively, place one hand flat on the cake's top, align the knife-holding hand with the cake's midpoint, and carefully slice through, ensuring a horizontal cut to prevent sloping. For larger cakes, a turntable aids in the process, requiring the gradual rotation of the cake as you slice. Additionally, after slicing, create a small top-to-bottom slit and ensure alignment during layering so that the cake maintains its original cut orientation.

Yes. Leave it to cool overnight if possible. The fat hardens when it cools, thus firming up the cake.

If the cake is on the harder side, it will likely not work. However, if it is spongy like the one in the picture, this method should work.

You should take the cake out the pan as soon as it comes out of the oven and put it on a cooling rack.