Gather all the ingredients and tools and have everything measured, prepare the pans by greasing and lining them with parchment paper.
Use a kitchen scale to divide the batter evenly between the pans and use a cake leveller or serrate knife to trim the dome tops.
Use buttercream to make the frosting versatile and easy to work with, ganache for a glossy finish and whipped cream for light and fluffy texture.
Make sure the frosting layers are even and insert dowels to provide support for tall cakes.
Apply a thin layer of frosting to seal the openings in the crumb making the surface smooth.