i love layer cakes – the fillings give the cake some extra moisture and lets you get creative. after all, the cake is like a canvas and your potential for flavor and texture contrast are endless. while they can be prettier with fondant, i think it’s okay to go old school sometimes.
german chocolate cake with a coconut pecan filling. i think the filling is sweet enough to contrast the cake, so any frosting would just be overpowering. i prefer to keep it simple like this:
i think fruit in the middle always adds a good texture and moisture to each layer. i like using jam and fruit rather than frosting and fruit because it keeps the cake from getting too soggy.
then you can play around with the outside…
when considering toppings, think about what flavors go well together. in this case on the right, i put some sliced almonds as that goes well with the raspberries.
already have a cake with texture? keep your fillings simple.