How-to
How to Use a Cake Leveler
How to use a cake leveler to cut a domed cake into even layers: cooling first, setting the wire height, and the cutting steps that keep the top flat.
A domed cake will not sit flat under frosting, and the fix is one clean cut through the top. The trick is that most of the work happens before the wire touches the sponge, in the timing and the setup.
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases.
Let the Cake Cool Before You Cut
Timing matters more than technique here. A cake that is still warm is soft and tender, and pressing a wire through it invites cracks that are much harder to hide once frosting goes on. Set the layers on a rack and wait until they are fully cool before you move them or level them.
The cutting tool should also be at room temperature. A chilled blade can shock a fresh cake and cause it to fall or split, so let the leveler sit out with the cake rather than pulling it straight from the drawer or fridge.
Five Steps to Level a Cake
The motion itself is simple, but the setup decides whether the cut comes out flat. Set the wire height before you start, because a cake leveler with several notches makes it easy to place the wire at the exact level you want. A wire cutter or a thin serrated knife can do the same job if you do not have one. See our recommendations on which professional cake leveler to buy if you are still choosing a model.
- Set the cake on a flat surface with the domed side facing up.
- Set the wire at the height you need, using the notches on the leveler.
- Rest your palm lightly on top of the cake so it cannot shift while you cut.
- Cut through the dome, removing only the part that rises above the rest of the cake.
- Lift the cut piece away and check that the top is level before you start frosting.
Keep the Top Flat as You Cut
A few habits make the cut more even and keep you from wasting cake. The countertop tip is written for a knife, but the idea of keeping the cut parallel to a flat surface helps with a wire too.
- Start at the top of the dome rather than the edges, so less cake goes to waste.
- Use the countertop as a guide and keep the blade parallel to it.
- Cut about an inch into the dome, then turn the cake and cut around it.
- Remove only what is needed, since cutting too deep leaves holes that frosting then has to fill.