Wondering how to create that perfect slice of cake? Here’s how to cut a cake cleanly without it sticking to your knife.
I love a good cake. But I didn’t always love cutting them because the icing and crumbs would always cling to the side of the knife and the slices themselves would end up looking messy.
However, there are some easy kitchen hacks to make the process much easier. Here are 3 simple steps to take in order to get that perfect slice every time.
⭐️ Get the recipe for the Chocolate Coffee Cake above on our sister site, Urban Bliss Life.
Step 1: Chill the cake
After you’ve baked a cake or brought one home from the store or bakery, it’s common to leave it at room temperature until you’re ready to eat it. But chilling the cake first can make it a little firmer — and in turn, much easier to cut.
Just cover it and pop it in the fridge for about 30 minutes before you slice into it.
👉🏼 Related: How Long Does Cake Last in the Fridge?
Step 2: Choose a serrated knife
The right knife can also make all the difference in creating the picture-perfect slice of cake. My go-to choice is one with a serrated edge and a long blade, especially if you have a larger cake.
A bread knife is a great option. The serrated edge will let you cut the cake using a gentle sawing motion. That will help prevent you from pressing down on each slice, which can crush them slightly and drag the frosting down the inside.
Step 3: Run the knife under hot water
Once you’ve gotten the right knife, you want to dunk the blade in hot water before you start. Simply grab a tall glass, fill it with hot water, and dip the knife in. Or if you don’t have a big enough glass, run each side of the knife under hot water for a few seconds. Then dry it with a towel and slice your cake. Repeat before each slice.
This will help create smooth, even cuts. And if you do get any icing or crumbs sticking to the knife, just wipe them off with a paper towel to ensure you get the cleanest slices.
You can safely refrigerate cake batter for up to 2 days in most cases. But you’ll get better results by using the batter soon after you make it. That’s because letting it rest for too long can affect the texture and rise of the cake, making it denser or flatter. If your batter uses a leavening agent like baking soda or baking powder, it will also lose its effectiveness if you rest the batter too long.
It’s best to let your cake cool completely before cutting it. If it’s too warm, the cake will crumble when you cut into it, resulting in uneven slices. Even worse, the cake could simply fall apart.
Letting the cake cool completely is essential before frosting it. If the cake is still warm, the frosting will melt and turn your cake into a gooey mess. To speed up the cooling process, you can pop your cake in the fridge for a couple of hours. Just be sure to cover it so it doesn’t dry out.