In this video, I’m showing you the simple method I use to get perfectly even cake layers all the time—because one of my subscribers asked and I thought, let me just film it. For me, it starts right from the batter stage: after creaming my butter and sugar and finishing my vanilla batter, I don’t just “eyeball” the pans. I scale my batter so each pan gets the same quantity, and that’s the secret behind cakes that bake up the same height. I’m using 6-inch pans that are about 3 inches tall, and in this batch I was aiming for about 501g per pan (some were 501g, one was 502g, so I just topped up the rest to match). When you do this, you’ll notice your cakes come out with equal heights and a much flatter top—almost no dome—so trimming is easier and your finished cake looks more professional. Of course, I also mention that results can still be affected by factors like your oven temperature and your recipe, so everything needs to be on point. If you want consistent layers for a neat finish (and better profit because you reduce waste), this is one habit that will level up your baking.