The trick to a prettier layer cake is starting with even layers. To ensure even layers, let your cakes cool out of the pan. Use a very sharp serrated knife, and go around the edge, slicing only an inch in. Once you have the edge fully cut, finish slicing into the center.

Using the proper amount of flour makes all the difference when baking: Add too much, and your cakes are leaden and dense. For the most accuracy, weigh your flour instead of measuring it out in cups. If you don't have a scale, measure your flour by gently spooning flour into your measuring cup (instead of scooping) to avoid packing it down too tightly. Sweep a finger across the top to even it out.