A Light, Layered Cake That’s as Pretty as It Is DeliciousNothing says summer quite like this bright and beautiful pancake cake, stacked high with coconut-infused pancakes, tangy lemon cream, and juicy ...

Step 1: Prep the cake batter Preheat the oven to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment and grease the paper. Combine the yellow cake mix, eggs, oil, milk ...

Place one of the layers cut side-down on a serving plate, cake stand or cardboard cake round. Dollop about 1 cup buttercream in the center, then use an offset spatula to spread it evenly all the ...

To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting.

Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert onto a serving platter. Allow the cake to cool completely before proceeding with the glaze.

Cool the cake in the pan for 15 minutes, then run an offset spatula or pairing knife around the edge and invert the cake onto a platter or stand. Cool completely before serving.

Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly ...

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Start to finish: 35 minutes (10 minutes active), plus cooling. Servings: 8. Steaming a standard chocolate cake batter produced a light, moist cake, and let us avoid having to turn on the oven.