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Prepare two 8-inch pans by greasing and lining with parchment paper to ensure easy removal. Pour batter evenly, filling each about two-thirds full to avoid spillage. Bake at 350°F for 25–30 minutes or until a toothpick emerges clean. Let the cakes cool in pans for at least 10 minutes before transferring to wire racks.
Cornell on Topping and Leveling
Cakes naturally dome, so trimming the tops with a serrated knife or using a cake leveler is recommended. A level cake ensures a stable, attractive finish and makes frosting application easier. For perfectly flat tops, you can use toothpicks as guides or a dedicated cake leveler.