Here's The Only Way A Pro Cuts A Large Round Cake Into Equal, Neat Slices - Tasting Table

"A wedge cut cake usually means that the triangle point in the center gets caught and left behind - and rarely can you eyeball equal slices without using a scorer. The better solution that professionals often use is to cut rectangles. Doing so is simple: Cut your cake straight across horizontally, then start slicing strips perpendicular to the initial cut. If you need even smaller slices, you can slice the slabs again."

"This is an efficient way to slice a cake, and you won't have to worry about the triangle tip on the wedge getting caught. Plus, each slice will get the perfect amount of cake and frosting, so you won't feel bad about giving someone a measly piece."

"Wedge-cutting is out, and other, more efficient cake-cutting techniques are in. Another one that you should try is the simple strip-cutting method. Grab a serrated knife (this prevents tearing), slice a horizontal strip along the center line of your cake, and slice that into pieces. Then, press the residual halves together, and slice them into quarters or more pieces, depending on the size of the cake."

Wedge-cut cakes often fail to slice cleanly because the triangle point in the center can get caught and left behind, making equal portions difficult without tools. A better approach is to cut the cake straight across horizontally, then slice perpendicular strips to form rectangles, and optionally re-slice slabs for smaller portions. This method prevents the wedge tip from being trapped and helps each piece receive a consistent amount of cake and frosting. Another efficient method uses a serrated knife to avoid tearing: cut a horizontal strip along the center line, cut it into pieces, press the remaining halves together, and slice into quarters or more for the desired size.

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