How to Bake a Cake from Scratch
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
- Bake for 30 to 40 minutes in the preheated oven.
How do you make a simple cake from scratch?
A simple cake from scratch. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans or a 9×12 inch baking dish. Sift the flour and baking soda together in a bowl, and set aside. Place the eggs, sugar, sour cream, sweetened condensed milk, and vinegar in a large bowl, and beat to combine.
How to bake a cake step by step?
Bake a Cake in 10 Steps 1 Whisk the Dry Mix. It’s important to correctly measure and then mix the dry ingredients completely so the cake will have an even and proper rise. 2 Add the Eggs. Add the eggs to the butter and sugar mixture, one at a time, and mix well until blended. 3 Bake and Cool Your Cakes. 4 The Finished Product.
How do you make a cake come out of a pan?
Butter the Pan. Butter the pan with softened butter or nonstick spray. Line the pan with parchment paper — this will help your cake release perfectly — and butter the parchment. Flour the Pan. Coat the sides, bottom and corners of the pan, then remove excess. The butter and flour combination will help the cake come out of the pan easily once baked.
What is the best way to make a light cake?
Instructions Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Set aside. Prepare the pans: Rub the bottoms and sides of the cake pans with a little butter, shortening, or baking spray. Make sure to get into the corners and all the way up the sides. Beat the butter and sugar until fluffy and light.
How do you bake a cake step by step?
How to Bake a Cake
- Step 1: Prepare Baking Pans.
- Step 2: Allow Ingredients to Reach Room Temperature.
- Step 3: Preheat the Oven.
- Step 4: Stir Together Dry Ingredients.
- Step 5: Combine the Butter and Sugar.
- Step 6: Add Eggs One at a Time.
- Step 7: Alternate Adding Dry and Wet Ingredients.
- Step 8: Pour Batter into Pans and Bake.
What is the main ingredient of cake?
The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder.
What materials do you need to bake a cake?
Whether you’re baking a cake or stirring up a batch of cookies, make sure you have these tools on hand before getting started.
- Measuring Cups (Liquid and Dry) and Spoons.
- Wooden Spoon(s)
- Rubber Spatula/Scraper.
- Spatula/Metal Turner.
- Pastry Brush.
- Kitchen Scissors.
- Rolling Pin.
What should a beginner bake?
And here are 18 super easy baking recipes you need to try if you’re a beginner baker.
How do you bake a simple cake using a Jiko?
- Mix blueband and sugar with a fork til the sugar is mixed and disappeared.
- Add the two eggs and stir thoroughly until it makes a fine mixture.
- Add flour, baking soda and mix.
- Then add milk, stir until it forms a sticky,thick mixture.
- Oil a sufuria with melted blueband then pour the mixture in it.
How do you make cakes fluffy?
7 Secret Tips and Tricks to make a cake fluffy
- Use buttermilk as a substitute.
- Use oil as a substitute for butter.
- Beat the eggs slowly.
- Temperature is the key.
- Do the sifting.
- The right time to frost.
- Let the sugar syrup do the magic.
Should I freeze cake before frosting?
While you do not have to freeze a cake before frosting, it is recommended. Freezing a cake before frosting it will result in a moister cake and it will be easier to decorate and add icing.
How can I bake a cake without oven?
- Take a large pressure cooker and remove its rubber ring and whistle.
- Next, grease a baking pan with butter and keep it aside.
- Now, add vanilla essence and baking powder in the cake batter and mix again.
- Now, place the pan carefully over the sea salt inside the pressure cooker and put on the lid.
What are the faults in cake making?
Cake Faults And Remedies
|Cakes sag in the centre Poor symmetry||Excessive sugar in the cake Insufficient structure building materials Too much leavening Cold oven Cakes underbaked|
|Undersized Cakes||Unbalanced cake recipe Oven too hot Oven too cold Improper mixing Cake tins too large for the batter size|
What do eggs do in a cake?
The most important job of eggs in a cake batter is to contribute structure in the form of proteins from both the yolk and the white. The protein coagulates as the cake bakes and, along with the starch from the flour, forms the cake crumb.
What are the 6 main ingredients in cake?
The basic ingredients of a cake are: flour, fat, sugar, eggs, liquid, salt, and leavening agents.
What are the 10 baking tools?
10 Baking Tools All Home Cooks Should Have, According to Pro Bakers
What is the 15 baking tools?
15 Essential Baking Tools Every Baker Needs
What kind of filling does not provide thickness in cakes?
A cake with whipped cream filling should be refrigerated and served the same day that it is made. Glazes and syrups can also be used as fillings but will not provide for a filling with any thickness. They do provide extra flavor and help seal in the moisture of the cake.
How do you make a homemade cake from scratch?
How do you make a cake without baking?
What are the steps in baking a cake?
Step 1: Prep and Gather. The first step in making a cake is to ensure that you have all the ingredients needed. Nothing is worse than to discover in the middle of mixing the batter that you’ve run out of eggs or baking powder. Beginner bakers should assemble all ingredients in the work area. (LinuxH4x0r know that ‘mom’ just checks the cupboards
How to make a simple cake at home?
How to Bake a Cake from Scratch
Knowing how to make a cake from scratch is a necessary life skill, just like knowing how to change a flat tire or sew a button on is important.(Damn, I’ve been meaning to learn how to change a tire for a long time.) Starting a fire without matches might not be as critical, but it’s not far behind in terms of importance.Everyone is in desperate need of cake!People usually believe that just because I’m good at baking, I’m also good at cooking.
It is not correct.Baking and cooking are two very distinct things from one another.I don’t just dump things in a pan and expect them to work their magic.That is the process of cooking.But I do meticulously measure ingredients according to a recipe and create chemical reactions that result in delectable flavors and textures.
That is the process of baking.This takes me to the first guideline of making a cake, which is: Make sure to follow the recipe to the letter.Unless you are comfortable experimenting and are willing to accept the risk of a flat, too dense, or undercooked cake, don’t add ″a dash of this″ and ″a dash of that″ to your cake recipe.
It is critical to be precise.Before you begin, make sure you have all of the necessary ingredients and know-how by reading over the recipe thoroughly.To begin, let’s make a cake that is basic and generally loved: a classic yellow cake.And if you aren’t quite ready to start from scratch just yet, the guidelines listed below apply to baking a cake from a mix as well.
Gather your ingredients.
The following ingredients will be included in the majority of basic cake recipes: Flour: Because different flour kinds produce varied cake consistencies, use the type of flour recommended in the recipe—most typically all-purpose flour—to get the best results.Measure the flour in a dry measuring cup, making sure the top of the cup is level with a knife before adding the liquid ingredients.You should actually weigh the flour for precision (given the whole ″baking is a science″ thing), but many of us in the United States don’t have food scales because the metric system isn’t accepted by the powers that be here in the States.In this case, leavening refers to the baking soda and/or baking powder.
Again, make sure to use the exact amount specified in the recipe and avoid substituting one ingredient for another.They are not interchangeable, despite the fact that they are both leaveners.SALT: Use regular table salt unless your recipe calls for something different.Softened butter: Your butter should be softened, which means it should retain its shape when pressed, but it should leave an impression when pressed.It should never be melted in any way.
Allowing butter to rest out at room temperature for 30 to 60 minutes can help it soften.As a result, I normally microwave butter for 10 to 15 seconds at 30 percent power, because I don’t have time to do anything else.However, it’s best to err on the side of caution because a microwave may quickly begin to melt butter.
Sugar: Unless your recipe specifies otherwise, stick to plain old granulated sugar in most cases.Eggs: Large eggs will be required in the majority of recipes.Some people recommend allowing the eggs to come to room temperature before combining the batter.If you have the opportunity, please take the time to do so.The difference, though, is small unless you’re making an airy cake with whipped batter, such as a chiffon or angel food cake.
Vanilla extract: Use the genuine thing rather than counterfeit.Because the consistency will remain the same, it is not the science that is to blame, but rather the flavor.This is an area where you should feel comfortable exploring.At the very least, experiment with different flavors of extract in conjunction with the vanilla, such as lemon or orange.
- Milk, sour cream, buttermilk, or heavy cream are all acceptable substitutes.
- When it comes to the liquid, many recipes may be used.
- If you are unable to make the full fat versions, I recommend using at least two percent fat (not skim).
- To ensure precision, liquid measurement cups should be used.
Preheat the oven.
Make sure you have all of the necessary ingredients before turning on the oven and making sure it is completely preheated.In fact, start preheating before you even begin gathering your ingredients, as it might take up to 20 minutes to complete the process.If you want to be certain that the temperature in your oven is precise, you might consider purchasing an oven thermometer.Because the oven plays a significant role in the baking process!
Choose and prepare your pans.
You may use a Bundt pan, two 8-inch or 9-inch round pans, cupcake tins, or a 9×13-inch pan with most conventional cake recipes.I’m currently working on a 9×13-inch cake.For cakes, glass bakeware is the ideal choice because, while it takes longer to heat and you may need to increase the cooking time by 5 to 10 minutes, the temperature remains more steady.Shiny metal pans are also ideal for baking cakes that are uniformly cooked.
Dark pans have a tendency to heat up too rapidly and bake less evenly than lighter ones.If you just have a black pan, I recommend lowering the oven temperature by approximately 25 degrees Fahrenheit from the recipe.For added protection against the cake adhering to the pan, spread about a tablespoon of softened butter on a paper towel and cover the bottom and sides of the pan with the butter.Cooking spray can also be used as an alternative method.Sprinkle a handful of flour over the bottom of the pan and spread it around evenly.
Use your palms to shake and tap the edges and bottom of the pan to spread the flour evenly across the pan.To remove extra flour from the pan, place it over the sink.You can also line the pan with parchment paper before baking.
This provides you with additional protection.I rarely use parchment paper for round cakes, but because I want to remove this larger-size cake from the pan without having to flip it, I’m going to use it here.This will allow me to easily take the cake out of the pan without having to overturn the cake.To prevent the cake from ″bunching″ in the corners due to crumpled parchment, I cut out a piece of parchment that was the same width as the bottom of the pan, but extra long so that I would have ″handles″ on the sides to lift the cake out later.After you’ve lined the bottom of the pan with parchment paper, oil the paper in the same manner that you would the pan, as described above.
Don’t forget to grease the sides as well!
Mix your batter.
Because baking is a chemical experiment, it is important to follow the recipe exactly and to add the components in the order specified.If you don’t have a sifter, you can sift the dry ingredients (flour, salt, and leavener) by hand if you don’t want to use one.Simply combine the dry ingredients in a mixing dish and whisk a few times to incorporate.In most cases, you’ll need to cream the butter and sugar together first.
Use an electric hand mixer or a standing mixer fitted with the flat beater to ensure that everything is well mixed together.To make the cake batter, combine all of the other ingredients in the order specified, scraping down the sides of the bowl as necessary, until you have a smooth mixture.Pour the batter into the prepared baking pans and bake for 20 minutes.
Time to bake!
Preheating the oven is quite crucial because once you have mixed the batter, you will want to put it in the oven immediately.If you leave your batter out for an extended period of time, the chemical reactions will begin where you don’t want them to: in the chilly, lonely kitchen, rather than in the warm warmth of the oven, which you don’t want.Unless otherwise specified, the rack should be placed in the center of the oven.Do not bake on more than one rack at a time, which means do not stack many pans on various racks.
If your oven does not heat evenly, it is a good idea to flip the cake halfway through the baking process.In a convection oven, the one-rack and rotating principles do not apply since convection ovens distribute heat equally over the whole baking area.Remember to follow the manufacturer’s recommendations for changing the baking temperatures for convection baking, if applicable.
Take it out of the oven.
Is the cake completely finished?When following a recipe, it is OK to deviate from the instructions.It is possible that baking time will differ from that specified in the recipe due to variations in pan size and type, oven effectiveness, oven power, altitude, absence of oven fairies, and other unexplained circumstances.As a result, use the recipe as a basic guideline, but make decisions based on your own judgment.
When the cake is done, it should be firm to the touch and bounce back when you softly press down on the top of it with your finger.The cake should also be able to peel away from the sides a little bit.In the middle of the cake, if you put a toothpick, it should come out clean.If you take the cake out of the oven too soon, it may sink.If you remove the cake from the oven too late, it will become too dry.
As a result, pay special attention to the cake during the last 10 minutes of baking.Remove the deliciousness from the oven and allow it to cool in the pan on a baking rack for 5 to 10 minutes before cutting into pieces.If you’re taking the cake from the pan, run a sharp knife down the edges and invert onto a baking rack.
Alternatively, pull the cake out of the pan by the parchment paper ″handles″ and allow it to cool completely on a baking rack before frosting the cake.
Cool and frost.
Once your cake has cooled, set it on a cake board, cake stand, or plate and frost and decorate it anyway you choose. The sprinkle coating on this cake is an unique and simple approach of decorating.
- Higher elevations have lower air pressure, which causes cakes to rise faster and the liquid to evaporate more quickly, resulting in a drier cake. So, if you’re over 3,500 feet, you should do the following: Bake for 15 to 25 minutes at a temperature of 150 to 250 degrees
- increase liquid by 2 tablespoons for each cup
- decrease sugar by 1 tablespoon for each cup
- and leavener by 1/8 teaspoon each teaspoon.
- It is possible that you may need to lower the baking time as well.
You may now wow your friends and family with your newest survival skill: baking a cake from the ground up. Make a cake and invite your friends over to share stories about the times you changed your own tire, performed the Heimlich maneuver, defended yourself against a bear—all while baking a flawless cake!
Simple Scratch Cake
First and foremost, this cake took 50 minutes to bake instead of the 20-25 minutes specified in the recipe.Second, there was far too much batter for the two nine-inch cake pans that I used to bake them.My dome-shaped cakes overflowed in the oven as a result of my poor baking skills.In addition, the cake was finished with a crisp outside shell.
We prefer it this way, but if you are hoping for an extremely soft/moist cake, this is not the cake you are looking for.The handmade flavor of the batter, on the other hand, was a hit with me.It had a flavor that reminded me of sweet buttermilk cornbread from the South.The combination of condensed sweet milk, sour cream, and vinegar was something I would never have thought of, but it was delicious even in batter form!With buttercream icing and a lemon filling, this cake came out looking just like what I imagined it would have looked like back in the early settler days: homestyle and delectably tasty.
This was the ″Very Best Tasting″ we’d had in a long time, and all four of our families enjoyed it tremendously.As previously said, it took around 50-55 minutes for each pan (and because there was so much batter, I placed it in three 9-inch pans, which almost completely overflowed, but rose an inch beyond the pans).So I made a 7 1/2-inch, three-layer cake for myself!
It was large enough to cover a plate, and most people were sharing with someone else!″It’s better to divide the recipe in half,″ says the chef.″It has a beautiful taste, and it’s really large in appearance.″ A 13×9-inch pan was used for this cake, which baked for 50 minutes and had a high dome, was quite crusty, and was tough.I bake and decorate a lot of cakes, and I’m always on the lookout for new cake recipes to experiment with.This cake was a complete waste of money and time because it used pricey materials.
It was a boring and chewy cake with a rough texture.I hate to provide negative feedback, but I was quite dissatisfied with this purchase.Cut the rough ends off the cake and cut it up, sprinkled some triple sec on top and layered with pudding to form a dish that was appetizing after all of my labor and ingredients.This was really excellent!
- This is just what we were hoping for.
- I was concerned about how long it would take, but it was exactly 26 minutes.
- Similarly, I was concerned about overflow from other reviews, but this did not occur.
- I used one bunt and two bread pans, which worked out well!
- I really enjoyed the chewy crust, and we ate it right out of the oven.
- When it cools, it may become a little chewier, but we prefer it warm with a pat of butter, almost like a sweet loaf of bread.
- It took closer than an hour to bake in the pan that was specified, and I ended up putting some of it in a little tin foil pan instead.
- I think I’ll make muffins instead of a cake using this recipe.
The Basics of Baking a Cake
When children express an interest in assisting their parents in the kitchen, one of the first things they want to do is to assist in the baking of a birthday cake.It’s a smart choice since cake making is frequently a simple, straightforward procedure, and many recipes follow the same fundamental stages from beginning to end.You may tackle the task of creating a cake from scratch with great confidence if you understand the principles.This step-by-step demonstration will demonstrate how to make a chocolate cake.
Continue to the second of ten sections below.
Grease and Preheat
Grease and flour the baking pans you will be using before you begin baking. 8-inch round pans, 9-inch round pans, a 13-by-9-inch rectangle sheet, or even a Bundt pan are all possibilities. Then preheat the oven to the temperature specified in the recipe so that it will be ready to bake when you are finished. Continue to the third of ten sections below.
Prepare Your Ingredients
It’s critical to have all of the ingredients ready before you start mixing the batter together.It is common for cake recipes to ask for melted chocolate, so you should prepare the chocolate before starting to mix the batter.You may melt chocolate in the microwave or over a double boiler on the stovetop, which is the conventional way.Other preparations for ingredients might include cutting nuts or grating lemon or orange zest, among other things.
Continue to the next section, number 4 of 10.
Whisk the Dry Mix
In order for the cake to have an uniform and perfect rise, it is critical that the dry ingredients are accurately measured and well mixed before proceeding. To achieve the best results, mix the flour and leavening ingredients with a wire whisk until well combined. Continue to the next section, number 5 of 10.
Cream Your Butter and Sugar
Before you begin baking, let the butter to come to room temperature first.When it has achieved the right temperature, continue to beat it until it is smooth and creamy in texture.If you’re using a stand mixer, slowly add the sugar while you’re creaming the butter.If you’re using an electric mixer or mixing by hand, begin by adding a small quantity of sugar at a time and continuing to mix until the entire amount has been combined.
Continue to the sixth of ten sections below.
Add the Eggs
After adding each egg to the butter and sugar mixture, thoroughly combine the ingredients until well incorporated. Continue to the next section, number 7 of 10.
It’s Time to Combine
Generally speaking, this is the point at which the chocolate, flour, and milk are added to the butter and sugar mixture for a chocolate cake.To begin, melt the chocolate in a double boiler.Make careful to fully integrate it into the mixture of butter, sugar, and eggs before baking.Then, alternately add the dry ingredients and milk to your wet components, mixing well after each addition.
Combine well until the mixture is smooth and consistent.Some recipes instruct you to add the milk towards the end; for the best results, follow the directions on your individual recipe.Continue to the next section, number 8 of 10.
Pour Your Batter in Your Pan
Make a layer cake by dividing the batter between two circular cake pans and baking them until they are just about set.If you’re using a rectangle or Bundt pan, use a large spoon to scoop out the batter into your prepared pan.The pans should be gently tapped on the counter to level the tops and eliminate air bubbles.Before baking, use a spatula to smooth the tops if they are not smooth enough.
Continue to number nine of ten below.
Bake and Cool Your Cakes
Bake the cakes for the specified amount of time and at the specified temperature in the recipe guidelines.Remove from the oven and allow to cool for 10 minutes on a cooling rack, or as recommended by your recipe.Removing the cakes from their pans and allowing them to cool fully on wire racks before icing is applied Make certain that the top layer is not placed upside down on the rack; otherwise, grid lines will appear on the surface of the cake.Continue to the next page, number ten of ten.
The Finished Product
Once the cakes have been allowed to cool completely, it is time to frost them.Choose from a variety of icings, including buttercream, cream cheese frosting, ganache, and whipped cream.If you have two round cakes, place one on the serving platter with the top side facing up and frost it.After that, place the second cake on top and frost the top and sides of both cakes.
If desired, add swirls to the top of the cake for decoration.
How To Make a Cake from Scratch
We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission.Have you made the transition away from boxed cake mix?Want to take your cake-making skills to the next level?Fortunately for us all, making a cake from scratch is a fully manageable task for the average home baker.
If you are just getting started, we have some excellent suggestions as well as the perfect recipe for you!What could be better than a warm slice of classic yellow butter cake fresh from your own oven?Let’s get this party started!There are countless cake recipes, but those that employ the creaming process (such as the one presented here) often start the same way and use the same procedures as those that do not.Although the specific instructions for each cake may differ, several of these fundamental aspects are consistent across virtually all of them.
Creaming Butter and Sugar
Do you like cakes that are light and fluffy with a sensitive crumb?This is a very crucial initial step that should not be skipped or taken for granted.In the process of mixing together softened butter and sugar, air is introduced into the mixture, which helps to aerate the batter and aids in the leavening of the cake when it is cooked.The paddle or blades of your mixer assist in incorporating air into the butter, which lightens it.
Meanwhile, the sugar granules’ edges sliced into the butter, causing it to brown.This also results in a cake batter that is more uniformly combined.When using a medium to medium-high speed, creaming takes around three to five minutes.At the end of the process, the mixture will be light, fluffy, and pale in appearance.Take your time with this step, since once you begin adding more ingredients, there is no turning back after you have started.
Despite the fact that it is vital, creaming butter and sugar is not particularly difficult or frightening.Allow your stand mixer to handle the heavy lifting if you are using one.Use a hand mixer to cream the butter and sugar together, which will result in gorgeous ribbons of batter if you are using a stand mixer.
It may be rather beautiful and entertaining at times.Remember to start with softened butter to ensure the best results!
The Role of Eggs in a Cake
Immediately after the butter and sugar have been mixed together, it’s time to include the eggs.One at a time, incorporate the eggs into the mixture, giving them a chance to emulsify into the batter.You may add the eggs while the mixer is running on low speed to ensure that they are fully incorporated.It is best if the eggs are at room temperature in order to produce a smoother, more uniform batter; if the eggs are too cold, the batter will seem curdled.
Alternating the Flour and Milk
- Alternately add the remaining dry ingredients and the wet components until all of the dry ingredients are used. This method allows the batter to better absorb all of the liquids without the need to overmix the dry ingredients (more on that in a minute!). Alternatively, To begin, sift together the flour, baking powder, and salt in a large mixing bowl until well combined. Half of the flour mixture should be added with the mixer running on low (you don’t want flour flying everywhere). Continue to mix until the last traces of flour can be seen disappearing in the batter. While the mixer is still running, slowly trickle in the milk until it is well incorporated. It’s a good idea to add the vanilla extract at this point as well. Stop the mixer and scrape down the sides and bottom of the bowl after the milk has been absorbed to a large extent. Switch back to the low speed of the mixer and gradually stir in the remaining dry ingredients. Increase the speed of the mixer to medium after they have begun to integrate. Only stir the mixture together until it is smooth and the last visible particles of flour have disappeared, then set it aside. It is critical not to overmix your mixture
- otherwise, the cake will turn out thick, dry, and with ″tunnels″ running through the crumb of the cake. If you want an extra layer of protection, stop the mixer when there are still a few streaks of flour left and finish mixing by hand with a rubber spatula until the batter is smooth. This method also ensures that there are no dry pockets at the bottom of the bowl after washing. Making a fantastic cake batter is no easy process, therefore it’s a good idea to be aware of the signs to look for when checking to see if your cake has baked properly. If you don’t want to rely on the clock alone, here are a few more signs that your cake is finished: An uncooked cake is entirely baked when a toothpick put into the center of the cake comes out clean or with only a few dry crumbs attached to it. If the toothpick comes out of the cake still wet with batter, the cake has not finished baking. Bake for a few more minutes before testing the results once again.
- The cake should have a springy surface when lightly pushed with a fingertip after it has finished baking.
- The sides of the cake may begin to peel away from the pan as it is finished baking in some situations. However, if the cake shrinks excessively, it may be on the verge of being overbaked
- thus, proceed with caution.
Allow your cakes to cool on a wire rack when they have finished baking.Removing the cakes from their pans should be done after 15 minutes, or as soon as the cakes and pans are cool enough to handle.If you attempt to remove a cake from the oven while it is still hot, it may crumble.Allowing the cakes to cool fully before trimming, cutting, or icing is recommended.
A cooled cake is considerably simpler to cut and leaves less crumbs behind than a room temperature cake.
- 1.5 cups granulated sugar
- 1 1/2 cups unsalted butter, softened (plus additional for greasing the baking pans)
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt, 3 1/2 teaspoons baking powder
- 1 1/4 cups whole milk
- 1 teaspoon vanilla
- 2 1/2 cups buttercream frosting, such as basic Buttercream
- 2 1/2 cups buttercream frosting, such as basic Buttercream
- 2 9-inch circular baking pans
- Whether to use a stand mixer or a hand mixer
- Cups and spoons for measuring
- In order to divide the batter, a cookie scoop or measuring cup is used.
- Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, baking powder, and salt in a large mixing bowl. Remove from consideration
- Prepare the pans as follows: Using a little amount of butter, shortening, or baking spray, rub the bottoms and sides of the cake pans together. Make careful to go into all of the corners and all the way up the edges of the building. Remove extra flour from the pan by scooping a small amount of flour into the pan and shaking and tapping it around until it coats the bottom and sides of the pan with flour
- discard the excess flour. Alternatively, cut out a ring of parchment paper and use it to line the bottom of the pan.
- To make the butter and sugar frothy and light, cream them together until they are. Using a medium spread, cream the ingredients together for approximately 3 to 5 minutes (see above comments for additional details).
- Add the eggs one at a time, mixing well after each addition. Beat the batter until it is extremely smooth and creamy in appearance. It is more likely that the eggs will blend into a homogeneous batter if they are added one at a time. To prevent the batter from appearing curdled, make sure they are at room temperature before mixing them together.
- Add half of the flour, salt, and baking powder and mix well. While the mixer is running at a low speed, slowly add in the sifted dry ingredients. Continue to mix until everything is well-combined
- then add the milk and vanilla. In order for the milk to have a chance to be absorbed without the need to overmix the batter, alternate adding the liquids and dry components in the batter. Using a low speed mixer, stream in the milk until it is completely incorporated
- beat in the remaining flour mixture until it is completely blended and no visible flour remains. To ensure that no more flour remains on the bottom of the bowl, stir it several times with a rubber spatula.
- The batter should be divided amongst the cake pans. To uniformly distribute the batter, use a scale or a motorized ice cream scoop to split it.
- Using an offset spatula, smooth the tops of the cakes. Drop the pans against the counter to get rid of any air bubbles that have formed.
- Preheat the oven to 250°F or 300°F. When finished, the cake should be puffed and golden in color, and it should be able to peel away from the edges of the pan. When the cakes are finished, a toothpick put into the middle of the cakes should come out clean.
- Allow for 15 minutes of cooling time in the pan. Make a circle around the cake with an offset spatula to ensure that it has been totally released from the edges of the pan.
- Turn the rounds out of the pan, carefully peel away the parchment paper, and turn them right-side up to cool completely before serving.
- Once the cake has cooled, use the buttercream to frost and assemble it.
It is possible to freeze the cooked cake rounds for up to 3 months if they are wrapped tightly in plastic.Tessa Huff is a writer who contributes to this site.Tessa Huff is a specialist chef and food stylist/photographer located in Vancouver, British Columbia.She is the author of the upcoming novel ″Layered,″ which will be published by Abrams Books.
More of her work can be found at www.stylesweetca.com, where you can also contact her.
Introduction: How to Make a Cake From Scratch
Are you ever in the mood for a slice of handmade vanilla cake that has just come out of the oven? I can show you how to do it in a few simple steps, though. What is the point of doing this? It is guaranteed that this delicious dessert will brighten your day.
You will need two 9-inch round cake pans, an electric mixer, a toothpick, a spatula, and a big mixing bowl for this recipe. The ingredients are as follows: 1 stick melted unsalted butter, 2 1/4 cups flour (with a little more for coating pans), 1 1/3 cups sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon vanilla extract, 1 cup whole milk, and two big eggs, all combined.
Step 1: Preheat Oven to 350 Degrees F
Pre-heat the oven to 350 degrees. During the time that the oven is preheating, start preparing your cake.
Step 2: Butter and Flour Cake Pans
Spread the butter and flour evenly over the bottoms of the cake pans to ensure that the batter does not stick to the pans while baking.
Step 3: Mix All of the Dry Ingredients Together in One Large Bowl
In a large mixing basin, combine the sugar, flour, salt, and baking powder and mix well with a spatula.
Step 4: Add Butter
2 tablespoons of butter from a stick is divided into two pieces. Then, with the mixer running on the lowest speed, add each chunk of butter one at a time to ensure that everything is thoroughly mixed. Knowing when to stop mixing is important; when there are no large chunks remaining and the mixture has a gritty texture, you should stop.
Step 5: Add Wet Ingredients
It is now time to begin adding your liquid components one by one to the mixture. You begin by adding your vanilla essence, and then gently pour in your milk while mixing on medium speed. Mix for approximately a minute until the texture is smooth yet thick, and then taste it.
Step 6: Add Eggs
Add in both of your eggs one at a time, mixing for approximately 30 seconds after each addition. Smooth and fluffy should be the texture of the mixture.
Step 7: Pour Batter Into Pans
Pour the batter onto both of your baking pans in a uniform layer. To dislodge any trapped air bubbles, tap the tabletop firmly several times.
Step 8: Place Cake Batter in the Oven
Bake for 30-35 minutes.
Step 9: When Cake Is Ready.
Whenever your cake is finished baking, take a toothpick and poke it into the middle of the cake. If the cake does not adhere to the toothpick after several attempts, the cake is completed.
Step 10: Cool Cakes
Allow for an hour of cooling time before icing the cakes.
Step 11: Frost
One hour is required to cool the cakes before icing.
Step 12: Enjoy
After all of this hard work, it’s finally time to enjoy your delectable creation!
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Here’s How to Make the Best Layer Cake of Your Life
The cake is light and fluffy, and it is topped with icing.Whether it’s a basic vanilla cake or a decadent chocolate treat, a delightfully moist cake is a must-have centerpiece for every special occasion, no matter what the occasion.Many of our most popular cake recipes begin with the same technique: creaming butter or shortening with sugar until it’s light and fluffy.Creamed cakes are sometimes referred to as such because the fat and sugar are creamed together in the preparation of the cake.
Our Test Kitchen will teach you how to make a homemade cake that’s so good that everyone will think you bought it from a fancy bakery.We’ll use tried-and-true methods from our Test Kitchen to teach you how to make a homemade cake that’s so good that everyone will think you bought it from a fancy bakery.While it will take some time, none of the processes involved in baking a cake are very difficult, as you will discover in the next section.
How to Bake a Cake
Find out how to make the recipe.You must first pick a cake recipe before you can forward with the rest of the process.Alternatively, you may go for a more elaborate recipe, such as a chocolate devil’s food cake or a brilliant red velvet cake recipe, to make your cake more visually appealing to your guests.If you’re not a fan of the typical frostings, a German chocolate cake can be a good alternative.
In addition, we offer a few birthday cake recipes for special events like birthdays.Almost any cake can be made with this recipe, and these instructions will guide you through the process of making any of them.However, angel food, pound cakes, sponge cakes, and chiffon cakes require different techniques, so be sure to read about those separately if you’re making one of those cakes.
Step 1: Prepare Baking Pans
Anyone who bakes a cake does not want it to cling to the pan, thus it is critical to prepare the pans before putting in the batter.With the exception of angel food and chiffon cakes, most recipes ask for greasing and flouring the pan or lining the pan with waxed or parchment paper before baking the cake or pie.While it comes to determining what sort of baking pan to use, our Test Kitchen loves glossy pans since they provide a more golden look when baking.In order to avoid overbrowning, adjust the oven temperature by 25°F if you are using a dark or dull-finish pan and check doneness 3 to 5 minutes earlier than normal.
Step 2: Allow Ingredients to Reach Room Temperature
Many cake recipes call for cake components such as eggs and butter to be allowed to come to room temperature before being used.Because of this, the butter will combine more readily with the other ingredients, and the eggs will result in a more substantial cake volume.(It is not recommended to leave the eggs at room temperature for longer than the period stated in the recipe for food safety concerns.) Test Kitchen Tip: Never use melted butter in a recipe that calls for softened butter instead.It will have a negative impact on the cake’s texture.
Step 3: Preheat the Oven
It is possible for a cake to bake too rapidly and develop tunnels and cracks, while baking too slowly might result in a cake that is gritty.Allow your oven to warm for at least 10 minutes before beginning, and check the temperature using an oven thermometer ($7 at Target) to ensure it reaches the right temperature.Using black cake pans will need you to lower the oven temperature by 25 degrees Fahrenheit from the one specified in your recipe.
Step 4: Stir Together Dry Ingredients
Flour, baking powder and/or baking soda, and salt are some of the most common dry ingredients used in baking.Rather than adding each dry ingredient to the batter one at a time, whisk ($6, Walmart) them together in a separate bowl first.Using this method ensures that the components are evenly dispersed throughout the mixture.someone who is preparing a dessert using butter Photograph courtesy of Kritsada Panichgul
Step 5: Combine the Butter and Sugar
- Do you want to know how to produce a cake that has a light, airy crumb? The most crucial step is to cream the butter and sugar together. Here’s how it’s done: Using an electric mixer ($23, Target), whip the butter for 30 seconds on a medium to high speed until it is fluffy. Generally, a stand mixer with a medium speed is required for this phase, whereas a hand mixer with a greater speed is required.
- On medium speed, beat in the sugar (and vanilla extract, if the recipe asks for it) until the mixture has a light, fluffy texture and is completely incorporated. This will take around 3 to 5 minutes. (DO NOT chop this section short.) While pounding, scrape the sides of the bowl occasionally. As the butter and sugar are blended, little bubbles will be formed, which will give your cake its beautiful, light, and fluffy texture.
Step 6: Add Eggs One at a Time
Add the eggs (or egg whites) one at a time, mixing well after each addition.Their protein helps to keep the texture of the product by creating structure around air bubbles.Test Kitchen Tip: Separate the eggs into custard cups or small bowls before mixing them together.If you find shell fragments in your batter, you may quickly fish them out of the cup rather than trying to get them out of the batter.
Step 7: Alternate Adding Dry and Wet Ingredients
After each addition of the eggs (or egg whites), thoroughly mix the mixture.Its protein produces structure around air bubbles, which helps to keep the texture of the product consistent.To begin, separate the eggs into custard cups or small bowls and set aside.Test Kitchen Tip: If you have shell fragments in the batter, you can quickly fish them out of the cup rather than having to fish them out of the batter itself!
Step 8: Pour Batter into Pans and Bake
Using a spatula, evenly distribute the batter across the baking pans. Spread the batter in a uniform layer using an offset spatula ($9, Bed Bath & Beyond) once it has been chilled. Make careful to distribute it all the way to the edge of the pan. Make sure to follow the guidelines on the recipe while baking your cake.
Step 9: Check Cake for Doneness
No one likes to eat a dry cake, which is what happens when it is overbaked.Start testing the cake for doneness after the recipe’s specified minimum baking time has passed, and resist opening the oven door until it is time to avoid letting the heat escape until it is time.Insert a wooden toothpick towards the middle of a creamed cake to keep it from falling apart.If the pick comes out clean (with only a crumb or two stuck to it), the cake has finished baking.
The cake should be baked for a few minutes longer if there is any wet batter on it.A new toothpick should be used to test it in a different area.Photograph courtesy of Kritsada Panichgul
Step 10: Cool the Cake
Allow the cakes to cool in their pans on a wire rack ($15, Walmart) for a maximum of 10 minutes before serving.Using a knife, carefully run it over the edges of the cake to release it from the pan sides before removing it from the pans.Placing a wire rack on top of the cake and inverting the pan will help to prevent cracking.Using tongs, carefully lift the pan off the cake, being careful not to break the cake’s edges.
If you used waxed or parchment paper to wrap your cake, gently take the paper away from it.Allow for thorough cooling of the cake (about 1 hour).This is an important step in allowing the cake to firm up and become less prone to breaking apart while being frosted.As an added bonus, it prevents the frosting from melting immediately after application!person responsible for icing the cake and assembling the layers Get the recipe for our Buttercream Frosting.
Step 11: Assemble the Cake
Brush the cake layers with a pastry brush ($10, Williams Sonoma) before assembling them to prevent crumbs from getting into the icing.12 cup of frosting should be spread over the first layer, and the second layer should be carefully placed on top.Continue until all of the layers have been piled.Test Kitchen Tip: To generously fill and frost a two-layer 9-inch cake, it needs around 212 to 3 cups of icing.
Plan on using 312 to 4 cups of cake batter for a three-layer cake.
Step 12: Add the First Coat of Frosting
The crumb coat is the key to mastering the art of frosting a layer cake successfully.For this, apply a very thin coating of frosting to the edges and top of the cake and distribute it evenly.While this first coat does not have to be immaculate, it serves an important purpose in keeping crumbs out of the frosting.Allow the cake to rest for 30 minutes to allow the icing to set.
Test Kitchen Tip: Use small pieces of waxed paper to wrap around and beneath the initial cake layer when using a pedestal ($13, Walmart) or cake plate to make cleanup easier.
Step 15: Frost and Decorate
Spread the remaining frosting generously over the top and edges of the cake, swirling it in as you go, using an offset spatula or table knife.Afterwards, go back and apply more swirls if desired until the cake is thoroughly coated.Serve the cake within 2 hours, or store it in the refrigerator.Having learned how to build a cake from scratch, you may continue to hone your cake decorating abilities at home by experimenting with different colors of frosting, piping techniques, and finishing touches.
For additional cake inspiration, here are some simple and elegant cake recipes to get you started on your next baking project.
These 21 Baking Tools Are Absolutely Essential
Spread the remaining frosting generously over the top and edges of the cake, swirling it in as you go, with an offset spatula or table knife.Afterwards, go back and apply more swirls as desired until the cake is thoroughly coated.Serve the cake within 2 hours or store it in the refrigerator.You may now practice your cake decorating abilities at home with different colors of frosting, piping techniques, and toppers now that you know how to prepare a cake from scratch.
If you’re looking for more cake inspiration, here are some simple and elegant cake recipes to get you started on your next baking project:
Must-Have Baking Tools
These are the instruments that you absolutely must have in your kitchen, and they’re the ones that you’ll use far more frequently than you realize. Make sure you have these tools on hand before you begin baking a cake or mixing up a batch of cookies.
1. Measuring Cups (Liquid and Dry) and Spoons
Precision is essential while baking, which is why having a complete set of measuring cups and spoons on hand is essential.Never assume that you can get by with just one type of measuring cup; you will need both dry and wet measuring cups in order to precisely measure all of your components in the kitchen.Keep these tools in an easy-to-reach location because you’ll be using them on a regular basis.Most measuring spoon sets include a tablespoon, a teaspoon, a 12 teaspoon, and a 14 teaspoon, whereas most measuring cups are available in sets of one cup, one cup and a half, one cup and a third, and one cup and a fourth.
One-cup measuring cups are plenty for liquid measurements, but having two- and four-cup sizes in your pantry might be useful as well.
2. Wooden Spoon(s)
One wooden spoon is plenty, but because this instrument is so useful, it might be beneficial to keep a couple on hand at all times.In addition to being extremely durable (you will be able to use them with even the thickest and heaviest doughs), wooden spoons are excellent for all types of stirring.Just make sure to hand-wash them when you’re through to avoid them becoming cracked or discolored.
3. Rubber Spatula/Scraper
One wooden spoon is plenty, but because this instrument is so useful, it might be beneficial to have a number of them on hand at any given moment. As a result of their durability (you will be able to use them with even the thickest and heaviest doughs), wooden spoons are excellent for all types of stirring. Always hand wash your dishes when you’re finished to avoid them becoming cracked.
4. Spatula/Metal Turner
When it comes to transferring freshly baked cookies to a cooling rack or serving a slice of cake from a 9×13 pan, there’s no better instrument than a good old spatula to do the job.Being able to use one with a thin metal blade may be very useful, as it will be flexible enough to easily go under whatever you’re moving without squishing the dough or crumbling your cookies, which is ideal.Photograph courtesy of Kritsada Panichgul
5. Pastry Brush
You may not have understood how many applications this helpful gadget has. In addition to preparing cake batter, it may be used to cover dough with melted butter or egg wash, as well as to ″paint″ milk on top of a pie crust, among other things. This is an absolute must-have, especially if you bake on a regular basis!
Sure, a wire whisk can be used to whisk together a few eggs, but it may also be used for a variety of other tasks. Furthermore, it is one of the most effective methods for fully mixing dry materials, and it is also excellent for whisking together a handmade custard mixture.
7. Kitchen Scissors
We always have our kitchen shears on hand while we’re preparing a dish, whether it’s for baking or elsewhere. In a variety of situations, they may be quite handy, including snipping fresh herbs, cutting parchment paper to fit a pan, and even just opening obstinate packages and containers.
8. Rolling Pin
Rolling pins are unquestionably the most important tool in the kitchen for rolling out pie crusts, cookie dough, and puff pastry, but there are a variety of additional uses for this instrument in the kitchen.For example, if you don’t have a food processor and you need to crush cookies, chips, or crackers for a recipe, just place them in a sealable bag and bash them with a rolling pin until they are crumbled.
9. Fine-Mesh Sieve
A sieve may be put to use in a variety of different applications.Baking enthusiasts would probably find this device to be of greatest assistance when sieving dry ingredients or dusting powdered sugar onto a finished pan of brownies or cookies.The baking tool is also useful for draining wet ingredients (particularly little ones, such as quinoa, that would slide through a standard colander) and removing seeds from raspberry sauces, among other things.
10. Chef’s Knife
If you only have one knife in your entire kitchen, make it this one. It will serve you well. This all-purpose knife is ideal for slicing, dicing, chopping, and mincing just about any item that your recipe calls for. It is dishwasher safe.
11. Paring Knife
Yes, you want this knife to be a part of your knife collection. It’s particularly useful for peeling and coring fruits such as apples. Besides chopping up various fruits and vegetables, it may also be used for more delicate tasks that your chef’s knife is too large to handle well.
12. Rectangular Baking Pan
A standard baking pan (13x9x2 inches) is an absolute must-have for any baker. You may use it in a variety of sweet recipes, such as cakes, brownies, and cookie bars, and, of course, it has savory applications as well. If you only have one baking pan in your kitchen, make it this one. It will serve you well. woman sifting flour into a round cake pan
13. Round Cake Pan
To be really honest, you should have two of these baking supplies on hand since you’ll need more than one to create a magnificent layer cake. Round cake pans are available in two sizes: 8-inch and 9-inch in diameter; however, most layer cake recipes may be made with any size (just make sure you have two of the same size).
14. Loaf Pan
A loaf pan is required for all of our favorite homemade bread recipes, whether it’s banana bread, pumpkin bread, or zucchini bread. If you wish to make your own yeast bread as well, it will be beneficial to have two of these pans in your kitchen cabinet.
15. Pie Plate
Though it is true that the most obvious application for a pie dish is for baking your own handmade pies, there are a variety of other sweets that make having this baking equipment handy is beneficial.In addition, you may prepare savory pies for dinner, such as meatball pie or taco pie, as well as frozen icebox pies for the freezer.They’re also great for shallow dishes for dredging and breading meats and poultry.
16. Square Baking Pan
You don’t always need to create a large quantity of brownies, and if you only want to make a small batch, a square baking pan would suffice. A few of the baked delicacies that may be made with this culinary equipment are cookie bars, cakes, brownies, and corn bread. baker removing cake from pan and placing it on wire rack Photograph courtesy of Kritsada Panichgul
17. Wire Rack
Make sure you have a wire rack in your kitchen for baking cookies and cakes since no one likes soggy, overbaked cookies and cakes for dessert. This useful item helps air to flow around baked products while they cool, ensuring that they taste just as excellent at room temperature as they did when they were first taken out the oven.
18. Muffin Pan
19. Baking Sheet/Cookie Sheet/Sheet Pan
Cookie sheets are a must-have in every kitchen, and having two will almost certainly be more convenient than having one.If you do decide to use two cookie sheets, we recommend using one cookie sheet with one raised side to bake your cookies on.This will allow for adequate air circulation and even baking of your cookies.However, baking sheets and sheet pans with raised edges may also be used for cookies, and they are the finest choice for sheet pan supper dishes as well.
20. Hand Mixer/Stand Mixer
While you are not need to purchase a high-end stand mixer, you should have at the very least a hand mixer in your collection of baking utensils. It makes mixing up doughs and batters considerably easier and faster, and it’s by far the most effective technique to combine ingredients into a thick, hard cookie dough without tiring out your arm and wrist.
21. Parchment Paper
If you haven’t started baking using parchment paper yet, now is the time to start.Preparing your pan by spreading a layer of parchment paper over it before baking cookies will make cleanup much easier and will prevent your baked products from sticking to the pan.Baking enthusiasts may want to consider purchasing a reusable silicone baking surface ($21, Target) to reduce their carbon footprint.
Nice-to-Have Baking Tools
Once you’ve determined that you have adequate room in your kitchen for all of your baking equipment, you can begin to include a few of the items on this ″nice-to-have″ list into your routine. While these additional baking ingredients are not required for the majority of baking recipes, they will make even your most tried-and-true recipes faster and easier to prepare.
1. Pastry Blender
If you enjoy baking pies and flaky biscuits, this is a useful baking tool to have in your arsenal. It will make slicing cold butter or shortening into flour more easier and less time consuming. However, if you don’t have one of them in your kitchen, you may use two butter knives. To cut the butter into the flour, just move the knives in a crisscross manner over the board.
2. Offset Spatula/Spreader
While this tool is excellent for adding the finishing touches to cakes or a pan of brownies, it is unlikely to be something you would use on a regular basis. However, if you want the frosting on your baked items to be almost absolutely smooth, an offset spatula is the best tool for the task.
3. Zester/Rasp Grater
If you believe that using a particular grater is the only method to zest a lemon, you’re mistaken.There are plenty other options.It is certainly beneficial to have this tool on hand, but it is not absolutely necessary.If you don’t have a zester, but you still need lemon zest, you may use a sharp knife to remove thin slices of the peel from the lemon and then finely chop it.
Voilà!Lemon zest, please!
4. Pastry Wheel
This gadget is useful for pie makers who create pies on a regular basis, but it is not required for more casual bakers. It can certainly be used to cut pastry dough nicely, but if you’re in a hurry, a sharp knife will suffice. Just make careful to cut in level slices rather than one long cut, as dragging a knife through pastry will rip and toughen it if done incorrectly.
5. Slotted Spoon
When you may find yourself using a slotted spoon more frequently while preparing supper, it may also be useful when baking. Scooping out big spices such as a cinnamon stick or vanilla bean when cooking a custard or sauce with a slotted spoon will be the most efficient and easiest way to do it.
6. Citrus Juicer
For your citrus sweets, you can just as easily use your hands or a fork to assist squeeze out the juice of a lemon, but if you want to ensure that you get every last drop, a juicer is a good investment. Additionally, the sieve will filter out the pulp and seeds, so you won’t have to be concerned about accidently mixing them into your batter or dough.
7. Other Knives
Even while a serrated bread knife may come in helpful for some baked dishes, you can typically get away with only your chef’s knife and paring knife in most situations. Utilize your tomato knife for chopping fruits and vegetables, and your bread knife for cutting into handmade bread without squashing the loaf if you have these knives available in your kitchen.
8. Tart Pan
This baking utensil will come in useful if you are a huge lover of fruit tarts and enjoy making them from scratch. You’ll absolutely want to invest in this specialist pan, but it’s not going to be used for much else but tarts and other desserts.
9. Springform Pan
With a latch that allows you to remove the sides, this pan is ideal for creating authentic cheesecakes and deep-dish pizzas. However, if you are not intent on producing a conventional New York-style cheesecake, there are various cheesecake recipes (such as bars and no-bake recipes) that you can create without using this pan that are just as wonderful as those made with it.
10. Fluted Tube Pan
While this pan will undoubtedly come in handy for baking a conventional bundt cake (such as the stunn