Cut the cake straight down the middle with a long serrated knife. The easiest way to slice a round cake into neat, even portions is to first chill the cake (this firms up the layers) and then cut it straight through the center into two halves. Use a long, sharp serrated bread knife and a gentle sawing motion so you can cut all the layers at once. After halving, place one half flat-side down and make several parallel cuts perpendicular to the first cut on that half. Repeat on the other side. This yields uniform rectangular slices with frosting on top and along one edge – the result looks very professional and stretches an 8″ cake into about 16 half-inch pieces.
A chilled, frosted cake is sliced first in half. In this photo, you can see one half of the cake is set aside after a straight cut through the center. With the cake halved, continue by making evenly spaced cuts on each half: slice all the way down about ½ inch from the original center cut, then another ½ inch past that, and so on, until you have sliced each half into several strips of cake. Each slice will be rectangular, topped with frosting and with frosting along the outer edge. This “strip” method is favored by professional pastry chefs because it creates many even servings and avoids awkward pointy corners.
Alternatively, you can cut a cake like a pie into triangular wedges, but this yields fewer servings and more exposed cake surface. To do wedges, score the cake into sections like you would with a pizza. Place the cake on a steady board and slice from the center out to the edge to create equal slices. (A light “scoring” line on top of the cake beforehand can help you judge equal sizes.) For example, one cake expert notes that cutting an 8″ cake into 1″×2″ “wedding” pieces yields about 28 servings, while larger 2″×2″ party slices yield about 14. The photo above shows a tall frosted cake with one wedge removed. However, be aware that conventional wedges leave two open edges, which can dry out leftover cake. If you will have leftovers, consider the “strip” method above, or follow a scientist’s tip: cut one rectangular slice from the center and push the halves back together before cutting more. This clever method (from a 1906 “scientific” cake-cutting puzzle) keeps the cake’s exposed surface minimal.
- Use the right tools. Always cut with a long, sharp serrated knife. A serrated bread or tomato knife glides through layers and frosting without squashing the cake. A smooth chef’s knife can compress layers, so stick to serrated.
- Chill the cake first. Cold cake slices cleaner. Pop layer cakes in the fridge for 15–30 minutes before cutting, especially if they have thick frosting or multiple layers.
- Wipe your knife between cuts. Keeping the blade clean and warm gives tidy slices. Run the knife under hot water, dry it, and wipe off crumbs or frosting after every slice. This prevents buildup and keeps edges sharp.
- Be careful of the cake board. If your cake sits on a cardboard or foam board, don’t cut into it. When you slice each piece, gently slide the blade between the cake and board to free the slice, and use your finger to support the cake as you lift it onto a plate.
Expert Tip: Serving and Freshness
Plan your slice size based on the crowd. For formal events like weddings, smaller 1″×2″ slices are standard (yielding more servings). For casual parties, 2″×2″ slices are fine. If you really want to maximize slices, you can even make extra cuts parallel to the center on each half, creating thin slabs instead of one on each side. One author suggests that after halving the cake, you can make an additional cut on each side before doing the perpendicular cuts: this gives some pieces with frosting on two sides so guests can choose more or less frosting.
Finally, remember that the goal is even, neat pieces. Scoring light guide lines on top can help (you can just use the tip of the knife to draw lines). And always use a gentle sawing motion and steady pressure. With practice and these tips – chilling the cake, using the right knife, and cutting strategically down the middle – you’ll slice a round cake like a pro. Enjoy!
