Classic cakes are fool-proof options to turn to in a moment of need- The standard yellow cake is always agreeable when slathered in a rich and creamy frosting, and that tried-and-true chocolate layer cake has gotten me out of many sticky spots. Always well-received and definitely delicious, I still am reluctant to revisit them, because after so many double or triple batches and repeat performances, they just seem so… Well… Unimaginative. Safe. Dare I say, boring. Happy to take dessert requests from all sides of the family but reluctant to do the same old, same old, it takes a bit of careful creativity to keep myself interested in these projects.

Approaching the issue not from a flavor perspective this time, what’s left that can be played around with? How about the shape?

A deceptively difficult-looking creation, a triangle cake is guaranteed to impress, and maintain the integrity of any flavors desired! The example above is a coconut cake, filled with raspberry preserves and covered with toasted coconut flakes. Just slightly more fuss than a typical layer cake, it was a fun way to add some interest to an otherwise visually dull cake.

To make your very own triangle layer cake, bake any cake you like in two jelly roll pans, and let cool completely. Spread one sheet of cake with jam or filling, and place the second on top. Cut that in half lengthwise, spread more filling or jam on one, and then stack the other half on top of that one. Here’s the trickiest part: Slice that whole thing diagonally, to make two triangles. A visual reference definitely helps here, so check out this helpful tutorial and note that this would be about the fourth picture down after the line.

Stand up the two triangles so that the layers are vertical, spread filling between the tallest layers, and squish the two halves together. Cover the top with frosting like usual (it will hide a multitude of errors, so don’t worry about some less than perfect cuts) and decorate as desired. Present with great fanfare, sit back, and soak in the praise!

(Beware that slices need to be somewhat thick for this type of cake, as you can probably see in the above picture, they do tend to lean/topple over more easily.)