- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
- Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
How many cups does it take to make a vanilla cake?
This vanilla cake recipe will make about four cups of cake batter, which means it will fill two 9-inch cake pans. It is also easy to double or triple the recipe if you are making a tiered wedding cake.
What is the best way to make a moist vanilla cake?
Very moist and dense homemade vanilla cake. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×9-inch pan. Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
What is the best vanilla extract to use for baking?
For the best vanilla flavor, use pure vanilla extract. This recipe uses all-purpose flour for ease. If you have cake flour you can use it for a lighter cake. For extra easy removal, grease the pan and line the bottom with a circle of parchment. Decorating your homemade cake is half the fun.
How do you make a cake with eggs and vanilla?
Then add the eggs and vanilla essence. Fold together until it is all combined. Place the mixture in to greased tins or cupcake cases. Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes.
How do you make 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.
How do I make a moist cake?
I promise you SOFT & MOIST cakes!
- Use Cake Flour. Reach for cake flour instead of all-purpose flour.
- Add Sour Cream.
- Room Temperature Butter / Don’t Over-Cream.
- Add a Touch of Baking Powder or Baking Soda.
- Add Oil.
- Don’t Over-Mix.
- Don’t Over-Bake.
- Brush With Simple Syrup/Other Liquid.
Which ingredient makes cake soft?
Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. The process is known as creaming.
What are the 3 mixing methods?
There are three major mixing methods used in baking which consist of the muffin method, biscuit method, and the creaming method. Often, they are categorized by the baked item you are making and the degree of mixing used to ensure the best baked good possible.
How do you bake a cake in 10 steps?
Bake a Cake in 10 Steps
- 01 of 10. The Basics of Baking a Cake. Elaine Lemm.
- 02 of 10. Grease and Preheat. Elaine Lemm.
- 03 of 10. Prepare Your Ingredients. Elaine Lemm.
- 04 of 10. Whisk the Dry Mix.
- 05 of 10. Cream Your Butter and Sugar.
- 06 of 10. Add the Eggs.
- 07 of 10. It’s Time to Combine.
- 08 of 10. Pour Your Batter in Your Pan.
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.
What should a beginner bake?
And here are 18 super easy baking recipes you need to try if you’re a beginner baker.
What are the 3 types of cakes?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
What is the secret to super moist cake?
Mix Butter into Flour
Mixing butter into the flour before adding any kind of wet ingredients will reduce the chances of gluten formation in it. The flour gets coated in fat due to the presence of butter into it. This is the secret tip for making a super moist cake.
Why is my cake dry and crumbly?
If you put too much flour in, the wet ingredients will absorb the flour leaving your cake dry and crumbly. Your cake can also end up dry if you don’t add enough butter or eggs. Make sure you follow the recipe correctly next time and always double check your oven temperature.
What makes a cake rise?
Leaveners, like baking soda or powder, produce carbon dioxide bubbles, which are trapped by the starch in the batter and expand during baking, causing the cake to rise.
What does milk do in a cake?
The protein in milk softens, contributes moisture, and adds colour and flavour to baked goods. It’s a double-whammy in terms of function, as it gives the dough or batter strength and structure, as well as adds tenderness, flavour and moisture.
Do eggs make a cake rise?
When you put it in the oven, the fat melts and the air that’s been beaten into the cake expands into the gaps. This makes the cake rise. The protein that’s in the egg whites solidifies and holds the whole cake structure as a stable thing. This means that when it comes out the oven, it doesn’t just flop down.
What is the best recipe for a vanilla cake?
How to make the most amazing vanilla cake?
How to make Super moist vanilla cake?
What are the ingredients in a vanilla cake?
Easy vanilla cakeeasy vanilla cake stormybeacheasy vanilla cake kim easy vanilla cake Cakeatron’s Easy Vanilla Cake Recipe barawald’s Easy Vanilla Cake recipe
Easy vanilla cakeeasy vanilla cake stormybeacheasy vanilla cake kim easy vanilla cake kim Cakeatron’s Easy Vanilla Cake recipe is simple and delicious. barawald’s Simple Vanilla Cake
- 10 The original recipe yields a total of 10 servings. The ingredient list has been updated to match the number of servings stated. Checklist of Ingredients sprayed on frying spray
- 2 2 3 cups all-purpose flour, or as much as you need
- One-cup white sugar, one-tablespoon baking powder, one-tablespoon vanilla essence, two pinches salt, three eggs, one-fourth cup milk, one-fourth cup vegetable oil
- Checklist for Instructions Firstly, preheat the oven to 350 degrees Fahrenheit (175 degrees C). Use cooking spray to grease and line a 9-inch cake pan with parchment paper before baking the cake. Advertisement
- Step 2Combine the flour, sugar, baking powder, vanilla extract, and salt in a large mixing basin until well combined. Combine the eggs, milk, and vegetable oil in a mixing bowl. Mix by hand or with a low-speed electric mixer until the mixture is smooth. If the batter is too runny, add a little more flour. Pour the mixture into the pan that has been prepared.
- Step 3Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- Step 4Remove the pan from the oven and set it aside to cool for 15 to 30 minutes. Transfer to the refrigerator for another 15 to 30 minutes to let the flavors to blend. Using a sharp knife, cut the cake down the centre to create two layers.
It is possible to replace water for the milk if desired.
Per serving: 379 calories; 5.9 grams of protein; 47 grams of carbs; 18.6 grams of fat; 57.3 milligrams of cholesterol; 206.6 milligrams of sodium Nutrition in its entirety
It’s Easy to Make a Fluffy Vanilla Cake From Scratch
|Nutrition Facts (per serving)|
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 1g||2%|
|Total Sugars 23g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time.
- If you buy a box of cake mix, it’s convenient, but let’s be honest: you’re losing taste and freshness in exchange for that convenience.
- If you have never made a cake from scratch before, you may be amazed at how simple it is and how likely it is that you already have all of the ingredients in your cupboard and refrigerator.
- Using the reverse creaming method (also known as the paste method), you will first mix the sugar and dry ingredients with the butter until sandy, then add the other wet ingredients one at a time until the dough is completed.
- As a result of using this procedure, you will receive cakes with an even crumb, uniformly formed and that will stay together well for stacking and decorating.
- This light and sensitive vanilla cake is fluffy and delicious, yet strong enough to be layered with icing while remaining light and tender.
- For a birthday, celebration, or even a wedding, use your favorite icing to adorn the cake and cupcakes.
- Alternatively, for a fast dessert, keep it simple with berries and whipped cream.
Click Play to See This Fluffy Vanilla Cake Recipe Come Together
- ″This baking powder-leavened cake is a great option for a quick and easy dessert. It’s a reasonably light cake, as it doesn’t include a lot of butter and simply asks for two eggs and two percent milk. It took me 30 minutes to get it to the right temperature. After 10 minutes on a cooling rack, the cake came out of the pans with no difficulty.″ —Diana Rattray et al. half a cup (1 stick) unsalted butter, cut into 2-tablespoon pieces and melted
- plus more butter to coat pans
- 2.5 cups all-purpose flour + more flour for coating pans
- Sugar: 1 1/3 cups granulated
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup 2 percent milk
- 2 big eggs
- all room temperature.
- Gather all of the necessary components. Preheat the oven to 350 degrees Fahrenheit.
- Prepare two 9-inch round cake pans by buttering and flouring them. If desired, line the bottom of the container with a circle of parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking powder, and salt until well combined. Combine the dry ingredients until they are well incorporated.
- With the mixer running on the lowest speed, add the butter chunks one at a time, blending until the mixture looks sandy, between 30 seconds and 1 minute, depending on your mixer. Scrape the bottom of the bowl with a rubber spatula and continue to paddle.
- Pour in the milk while using a low speed mixer to incorporate the vanilla essence. Stop and scrape the sides of the bowl, then continue mixing for another minute.
- Mix on medium-low until the first egg is entirely blended. Add the second egg and repeat the process.
- Add the second egg and proceed in the same manner. Scrape down the sides of the basin and beat on medium speed for approximately 30 seconds, or until the mixture is light and fluffy.
- Make sure to give each of the prepared pans a couple of solid taps on the countertop to release any trapped air bubbles before pouring in the batter. Immediately place the pans in the preheated oven.
- In a preheated oven, bake for about 30 minutes, or until a toothpick inserted into the center comes out clean, or with a few crumbs attached. The tops of the cakes will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you gently press them.
- For best results, allow the cakes to cool in their pans on a wire rack for 10 minutes before loosening the edges with a knife running along the sides of the pan. Turn out the cakes onto cooling racks and allow them to cool for at least 1 hour before frosting.
- Frost the cake with the frosting of your choice and serve.
How to Store and Freeze
- It is possible to preserve the cooked cakes for up to four days if they are firmly covered in plastic wrap, however they will begin to lose moisture over time. A frosted cake may be stored for up to three days if it is properly covered
- unfrosted cakes can be frozen for up to a month if they are packed tightly. Defrost the cake before decorating it.
- Pure vanilla extract provides the most flavorful vanilla taste.
- For the sake of simplicity, this recipe calls for all-purpose flour. If you have cake flour, you may substitute it for regular flour for a lighter cake.
- Grease the pan and cover the bottom with a circle of parchment paper for added convenience when removing the cake.
How to Serve Homemade Vanilla Cake
- Half of the enjoyment of making a handmade cake lies in decorating it. Regardless of whether the cake is stacked or not, it is always best to let it cool fully before frosting it and to make sure the frosting is at room temperature. For a two-layer 9-inch round cake with icing on top, you’ll need around five cups.
- When dealing with layers, it’s ideal to level the cakes (if necessary) before frosting to ensure that you’re working with flat surfaces. Apply a ″crumb″ layer to seal the cake crumbs, allow it to cool and harden, and then top with the remaining frosting to finish it out. You may also decorate the cake with a few fresh strawberries, some colorful candies, or try your piping abilities to give it a unique appearance.
- When it comes to vanilla cake, buttercream icing is a logical option. Icing made with buttercream is the most frequent form of frosting, and there are many wonderful recipes to try. For tiered cakes, buttercream frosting works brilliantly, and it may be tinted or flavored to suit any occasion.
- For a vanilla and chocolate combination, try a chocolate sour cream frosting or a cocoa icing instead.
- Approximately four cups of cake batter will be produced by this vanilla cake recipe, which will be enough to fill two 9-inch cake pans. If you’re preparing a multi-tiered wedding cake, you may easily double or quadruple the recipe to accommodate the extra guests. This recipe will only make the top tier of a conventional three-tier cake with a 10-inch bottom tier, an 8-inch middle tier, and a 6-inch top tier (each with two layers), as opposed to a standard four-tier cake. It will be necessary to double it in order to create the middle tier and quadruple it in order to create the bottom tier.
- Alternatively, you may bake this cake in a 9×13 pan (for 35-40 minutes) or as 24 cupcakes (for 20-25 minutes).
- This cake may be transformed into a lemon cake by replacing the vanilla extract with 1 tablespoon lemon essence and 1 tablespoon fresh lemon zest.
What Is the Difference Between White Cake and Vanilla Cake?
White cake is a fluffy and light cake that is often baked with egg whites to make it completely white. It is also known as angel food cake or sponge cake. Vanilla cake is frequently made using whole eggs, which gives it an off-white color, as well as a generous amount of vanilla extract for taste.
Why Isn’t the Cake Fluffy and Moist?
- In certain cases, this cake may turn out drier and more cornbread-like than planned for a variety of reasons.
- First and foremost, it is critical that you allow the butter, eggs, and milk to get to room temperature before starting the process.
- Your mixture will not create an emulsion if the eggs are too cold; therefore, your cake will not be light and fluffy.
- Make sure you don’t overmix the batter by following the recipe’s directions on how long to mix each ingredient.
- Finally, a cake that has been overbaked will be dry, so check it early.
- If your oven has a tendency to become overheated, try utilizing an oven thermometer to better monitor all of your baked items while they are baking.
Recipe for Homemade Vanilla CakeMJ Sanford Recipe for Homemade Vanilla Cake Leeah Gingell makes a delicious homemade vanilla cake. Vanilla Cake kstops prepared from scratch Homemade Vanilla Cake ashley wik3 more pictures of Homemade Vanilla Cake
20 minutes for preparation Cooking time: 30 minutesTotal time: 50 minutes 12 servings; 1 9×9-inch cake (recommended). Nutritional Facts Advertisement
- 12This dish makes 12 servings according to the original recipe. The ingredient list has been updated to match the number of servings stated. Checklist of Ingredients 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 12 cups all-purpose flour, 3 tablespoons cornstarch, 1 34 teaspoon baking powder, 12 teaspoon salt, 34 cup milk, 1 cup white sugar
- Checklist for Instructions Firstly, preheat the oven to 350 degrees Fahrenheit (175 degrees C). Prepare a 9×9-inch baking pan by greasing and flouring it. Advertisement
- Step 2In a medium-sized mixing basin, beat together the sugar and butter until smooth. 1 egg at a time, beating well after each addition
- whisk in vanilla and almond extracts.
- Step 3In a separate dish, whisk together the flour, cornstarch, baking powder, and salt. Add the dry ingredients to the creamed mixture and combine well. Pour in the milk and stir until the batter is smooth. Pour or spoon the batter into the pan that has been prepared.
- Step 4Bake in the preheated oven for 30 to 40 minutes, or until the cake bounces back to the touch.
Bake cupcakes for 20 to 25 minutes, depending on their size.
Per serving: 219 calories; 3.3 grams of protein; 31.4 grams of carbs; 9 grams of fat; 52.6 milligrams of cholesterol; 240.9 milligrams of sodium Nutrition in its entirety
Introduction: Easy Amazing Homemade Vanilla Cake
- Vanilla cake is the subject of this Instructable, and I will teach you how to prepare it.
- This excellent homemade vanilla cake recipe is simple to make and is great for cake lovers and anyone who enjoy baking.
- Do you have an upcoming birthday?
- This is an excellent choice for a birthday cake.
- It’s quite simple to create, using only a handful of readily available ingredients.
- You can do it if I can do it, so can you.
- Let’s get this party started!
- Keep up with my Instructables and don’t forget to check out my other Instructables.
- You may either follow the simple instructions listed below or watch the video guide, or you can do both!
Step 1: Ingredients and Tools
- Ingredients: 3/4 cup unsalted butter, softened (170g)
- 1 3/4 cup white granulated sugar (350g)
- 2 large eggs
- 1 tbsp. vanilla extract (15mL)
- 1/2 tsp. salt (2g)
- 2 1/2 tsp. baking powder (12g)
- 2 1/2 cups all-purpose or cake flour (300g)
- 1/4 cup granulated sugar (150g)
- 1/4 cup granulated sugar (150g)
- 1/4 cup granulated sugar (150g
- 1 1/4 cups milk (I prefer to use whole milk, which is 296mL)
- Tools/Equipment Cake pans (either 9-inch or 8-inch) or 3 (6-inch pans)
- parchment paper
- hand mixer
- piping bag or plastic bag
- cookie rack
- rotating cake pedestal, if desired
The link provided above is an affiliate link. As an Amazon Affiliate, I receive a commission on qualifying orders made via my link.
Step 2: Prep Pan and Ingredients
- Take your milk, eggs, and butter out of the refrigerator about 30 minutes before you want to bake the cake.
- Measure everything.
- However, even when the ingredients are at room temperature, the cake bakes more quickly.
- Also necessary is that the butter be pliable.
- Prepare your cake pans by greasing them with shortening or butter, then adding approximately a tablespoon of flour and tapping the pans all over.
- Then pour the remaining liquid into the second pan.
- Using a piece of parchment paper, trace around the bottom of the pan with a pencil to make a template.
- Then cut the circle or parchment paper out on the inside of the line, on the inside of the line.
- Place the parchment paper on the inside of the cake pans and on the bottom of the pans.
This ensures that the cake does not adhere to the baking pan throughout the baking process.It should be a piece of cake to remove.Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.
Step 3: Cream the Ingredients Together
In a large mixing bowl, combine the softened butter and sugar and beat on high speed for 2 to 3 minutes until fluffy. When finished, it should be beautiful and pale in appearance. Then, just until everything is mixed, put in the eggs and the vanilla essence.
Step 4: Dry Ingredients
Separately, whisk together the flour, baking powder, and salt in a large mixing basin.
Step 5: Combine the Wet and Dry Ingredients
- Add approximately half of the room temperature milk to the batter in the mixing bowl and thoroughly combine.
- After that, add about a cup of the flour and combine thoroughly.
- Then, using a whisk, incorporate the remaining milk.
- After that, add another cup of the flour mixture and stir it in thoroughly again.
- Now is the time to put aside the mixer and finish the recipe by hand.
- Pour the remaining half cup or so of the flour mixture into the bowl and fold and toss the ingredients in with a spatula until everything is well combined.
- This will assist to ensure that the cake batter does not become overmixed.
- It is important to note that when cake batter is overmixed, the resultant cake is thicker and weaker because the protein structure has been compromised by over-mixing the cake batter.
- It may also end up being chewy, gummy, or other unpleasant textures, rather than airy and fluffy.
Step 6: Fill Up Those Cake Pans
- Pour half of the batter into one pan and the other half into the other pan to make a double batch.
- If you want to be more accurate, you can use a measuring cup, but I like to simply eyeball it, which is what I typically do while cooking.
- Bake the cake for another 25 to 30 minutes at 350 degrees Fahrenheit/176 degrees Celsius, or until a toothpick inserted in the center comes out clean.
- Place the cooked cakes on a wire rack to cool for about 10 minutes after they have been removed from the pans.
- Then take them out of the pans and lay them back on the cooling rack to cool until they reach room temperature.
- You shouldn’t be too concerned if the cake splits a tiny bit when it is removed from the pan.
- It will be completely coated with icing!
- Once they have reached room temperature, place them in the refrigerator for approximately 30 minutes.
- You may, on the other hand, frost it immediately once it has reached room temperature, so skipping the chilling phase.
TIP: Frosting a cooled cake is much easier than frosting a warm cake.
Step 7: Frost and Serve
- It’s time to finish frosting and serving that delicious handmade vanilla cake.
- Put store-bought or homemade frosting in a piping bag or a ziplock bag with the corner cut off and pipe it onto the cupcakes.
- Alternatively, a spatula can be substituted.
- Place a dab of frosting in the center of the rotating cake pedestal, or simply use a plate to serve as a serving plate.
- The use of a rotating cake pedestal is quite convenient if you are going to be baking a large number of cupcakes.
- Remove the parchment paper off the bottom of one layer of cake and set it on top of the cake pedestal.
- Repeat with the other layers of cake.
- Spread a substantial amount of frosting on top of the cake and allow it to dry.
- After that, repeat the process with the next layer of cake.
Do not forget to remove the parchment paper before you begin!Make careful to ice the sides of the cake as well.A cake spatula comes in helpful in this situation, although a regular spatula would suffice.Frost the entire cake, or decorate it in any way you like.
Pick the bottom of the cake with a moist paper towel to make it seem more presentable and clean up any spills.Sprinkles on top, cake crumbs on the sides, oreo crumbs, icing patterns, flowers, fondant creations, candles, and other embellishments are all great ideas!Now go ahead and slice that cake and enjoy it!** You may print the recipe from this page if you like.
Step 8: Video Tutorial
Now, with the help of this video lesson, you can see those processes in action.
1 Person Made This Project!
An easy vanilla cake recipe
- Having a basic vanilla cake recipe on hand is a great way to introduce new bakers to the world of baking while also serving as a versatile go-to recipe for more experienced bakers.
- Yes, there is a whole universe of intricate cakes out there, from red velvet cakes to lemon drizzle cakes, but this simple cake recipe is where it all starts.
- Once you’ve perfected this, you may move on to other things with confidence, but we assume that even the most accomplished bakers return to this cake when they need to whip up something fast.
- Afternoon tea is a traditional English tradition, and this cake recipe is a wonderful choice for celebrating birthdays, special events, or simply to treat yourself.
- Cook for 45-50 minutes in the oven until the cake is the most basic of all conceivable combinations of eggs, flour, butter, and sugar, which is basically the Platonic ideal of a cake.
- When the top is golden brown and a skewer put into the center comes out clean, the cake is done.
- After the cake has cooled, cover it with buttercream frosting, pile fruit on top of it, or just coat it with icing sugar, and it will be delicious no matter how you slice it.
- We even have a really nice Victoria sponge recipe that you can use for more exact directions if you want to make it into a Victoria sponge by simply splitting it in half once it has cooled and adding another layer of jam before putting it back together again.
- If you’re looking for something a bit more complex, we have a variety of cake recipes for you to try: if you like chocolate cake, we recommend going on to our simple chocolate cake recipe; otherwise, chocolate fairy cakes make a pleasant treat and are enjoyable to create with children.
- If you have ambitions to be a professional baker but are intimidated by the prospect of starting from scratch, this is the perfect easy cake for you to try. It has an endless number of variations and is extremely simple to construct. Simply combine all of the ingredients in a large mixing basin until well blended. In order to achieve different levels of manual complexity, you can use a wooden spoon, a hand-held electric mixer, or the pulse action of a food processor to combine the ingredients.
- Making this cake with margarine rather than butter works quite well and saves you the trouble and time of having to soften the butter before you begin
- but, if you like to use butter, you can do so.
- Please resist the temptation to open the oven door before 40 minutes – you will be sorry
- Once the cake has cooled, refrigerate it in an airtight container for up to two days
- otherwise, discard it.
Basic Vanilla Cake
- Charles Schiller is a writer who lives in New York City.
- 332 (Call/Service) This recipe makes 8 servings.
- time to prepare: 0 hours 20 minutes Time taken: 0 hours 55 minutes in total half a cup (1 stick) unsalted butter, at room temperature, plus more butter for the cake pan 1 1/2 cups sifted cake flour, plus a little extra for the cake pan baking powder (about 1.5 teaspoons) a quarter teaspoon of kosher salt 1 cup of sugar 2 big eggs that have been left out at room temperature Pure vanilla extract (1/2 teaspoon) a half cup of whole milk
- Preheat the oven to 400 degrees Fahrenheit. Prepare an 8-inch cake pan by lightly coating it with butter and dusting it with flour. Combine cake flour, baking powder, and salt in a large mixing basin until well combined.
- Using an electric mixer on low speed, gradually incorporate the butter into the flour mixture, adding one heaping 1/4 teaspoonful at a time, until the mixture resembles coarse sand. Add the sugar, a tablespoon at a time, beating well after each addition, until the mixture resembles fine moist sand. Add the eggs one at a time, beating well after each addition. Slowly increase the mixer’s speed to medium-high and whisk in the vanilla and milk until just combined. (Be careful not to overdo it.)
- Bake for 30 to 35 minutes, or until a wooden skewer inserted in the center comes out clean, in the pan that has been prepared as directed. Allow for 5 minutes of cooling time in the pan on a wire rack. Then move to a cooling rack to allow for complete cooling. Browned-Butter Glaze is applied to the ice.
This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.
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 stick to the pan, so it is critical to prepare the pans before pouring 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 important 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
- Beat on low speed after each addition until the flour mixture and milk (or other liquid indicated in the recipe) are fully incorporated.
- Alternate between adding part of the flour mixture and some of the milk (or other liquid specified in the recipe).
- The flour mixture should be used to start and finish the recipe.
- This is due to the fact that when liquid is added to flour, gluten begins to develop.
- Too much gluten results in a difficult cake, so be careful to start and finish with flour, and avoid overmixing after the liquid has been included.
- Warning: Do not overmix at this point or you may end up with elongated, uneven holes in your completed cake.
- Test Kitchen Tip: person responsible for spreading cake batter Photograph courtesy of Kritsada Panichgul
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.
How to Prevent a Dry or Dense Cake
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- These nine essential baking guidelines can help you avoid making a cake that is too dry or thick.
- By putting these teachings into practice in your kitchen, you can ensure a soft and moist cake!
- The nemesis of a cake crumb.
- The nemesis of a cake crumb.
- Cakes that are too dry or thick have absolutely no place in this world.
However, all too frequently, a cake with a seemingly innocent appearance might become a victim of one or both of these textural catastrophes.It has occurred to me roughly 3,520,958 times, and I am always striving to prevent my cake (and myself!) from experiencing the thick or dry cake tragedy.There are methods for avoiding and preventing these undesirable textures.For several years, I’ve been experimenting with different cake recipes and have gained a great deal of knowledge in the process.
In most cases, I can look at a recipe and predict the texture that will result from it.But every now and then, I’m not that fortunate, which is why I composed nine critical lessons that will assist us the next time we bake a cake from scratch.
I promise you SOFT & MOIST cakes!
1. Use Cake Flour
- Use cake flour instead of all-purpose flour when baking a cake.
- Cake flour is a low-protein flour that has been ground to a superfine fineness to be used in baking.
- This moist, sensitive texture is carried over into your cake as a direct result.
- However, this is not a regulation that must be followed to the letter.
- Some recipes are just unable to handle the fine consistency of cake flour.
- Chocolate cake, for example, already has cocoa powder, which is a soft dry ingredient that may be used in lieu of part of the flour in a recipe to make it more moist.
- Using cake flour and cocoa powder together typically results in a cake that is too light and crumbly to cut into slices.
- In the same way, carrot cake and banana cake include additional wet components (the fruits or vegetables), making cake flour an unsuitable choice since it is not strong enough.
- Use cake flour instead of all-purpose flour for baking vanilla cake, white cake, red velvet cake, vanilla cupcakes, and other cakes and cupcakes where a fluffy texture is desired, such as red velvet cupcakes.
I’ve also had experience replacing cake flour for all-purpose flour to make a softer pineapple upside-down cake and a funfetti cake, which are both delicious.(Use a 1:1 substitute and make no additional modifications to the recipe.) A new version of my pineapple upside down cake recipe has been added to incorporate it!) Swans Down and Softasilk are the brands of cake flour that I favor (and they are not sponsored!).Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.Both brands deliver high-quality outcomes at an affordable price.
Cake flour may be found on the baking aisle, just next to all-purpose flour.If you are unable to obtain cake flour, you can substitute this cake flour replacement.
2. Add Sour Cream
- Let’s add a creamy and light wet ingredient to assist avoid a dry, thick cake from forming.
- In most cake recipes, milk is called for to thin down the mixture and lighten the crumb, while sour cream is sometimes ignored in favor of buttermilk.
- In addition to the milk, a tablespoon or two of sour cream can be used.
- Of course, this varies from recipe to recipe, but you’ll find that sour cream is used in a lot of my cake recipes as well.
- Take this ingredient’s potential for strength into consideration.
- I also use it in my cheesecake and no-bake cheesecake recipes, which you can find here.
- Plain yogurt can be used as a suitable substitute.
3. Room Temperature Butter / Don’t Over-Cream
- I know I sound like a broken record on this one, especially if you’re a frequent SBA reader, but bear with me on this one.
- For recipes that call for room temperature butter, however, use room temperature butter instead.
- The majority of cakes begin with the creaming of butter and sugar.
- Butter has the ability to hold air, and the creaming process is the mechanism through which butter holds that air.
- During the baking process, the trapped air expands, resulting in a light and fluffy cake.
- No air Means no fluffiness if the butter is not fully creamed.
- A thick cake, to be precise.
- However, let us assume that your butter was at the appropriate room temperature.
- You started creaming it with the sugar, but then you forgot to turn off the mixer.
Over-creaming your butter and sugar increases the likelihood that the butter may trap more air than is necessary.As the batter bakes, the additional air will be deflated, resulting in a cake that is too dense to cut into.It’s all a matter of science!In order to achieve the best results, cream the butter and sugar together for around 1-2 minutes.
Additionally, the cake recipe may ask for sour cream, milk, and/or eggs that have been left out at room temperature.Check to see that they are both at room temperature.Because they are warmer, room temperature components will link together more easily and quickly, resulting in less over-mixing.Over-mixing results in a thick cake.(See also tip #6.)
4. Add a Touch of Baking Powder or Baking Soda
- When a cake is overly dense, it is tempting to believe that adding additional flour would absorb more moisture and soften the crumb.
- This is not necessarily true.
- In most cases, however, this is not the case.
- Baking powder or baking soda will most likely be required to provide additional leavening assistance for the cake.
- This advice isn’t really a piece of cake (ha!) because these two elements are quite specific in terms of science.
- If a recipe calls for a lot of acid, such as lemon juice or buttermilk, and it isn’t raised with enough baking powder, the cake will be thick in texture and flavor.
- If this is the case, you may want to consider adding baking soda, which will react with the acid and result in a fluffier crumb overall.
- Depending on the recipe, increasing the amount of baking powder or soda may result in a bitter aftertaste…
- As a result, avoid going excessive.
The amount of baking soda or baking powder I use per cup of flour varies depending on the recipe, but I often use 1/4 teaspoon baking soda or 1 teaspoon baking powder per cup of flour.Sometimes recipes ask for both baking powder and baking soda to be used in the same dish.
5. Add Oil
- The amount of moisture in a cake is determined by the proportion of wet to dry components.
- A cake will taste dry if there is just too much flour and not enough butter in the recipe.
- On the other side, if there is too much milk and not enough flour in the recipe, the cake will taste excessively moist.
- Finding the proper balance between moist and dry materials is essential.
- The next time you cook a cake and realize that it is too dry, you may add a small amount of oil to moisten it.
- Because my strawberry shortcake cake was tasting a bit too dry no matter what I did, 2 tablespoons of vegetable oil was added to the mixture to make it more moist.
- It’s dripping wet!
- Some cakes are made with oil rather of butter.
- This is due to the fact that there is another tasty component in the dish, and the flavor of butter is not required.
Take a look at my carrot cake and pumpkin cake recipes.
6. Don’t Over-Mix
- Overmixing cake batter, as described in tip3, results in an excessive amount of air being introduced into the mixture.
- In the oven, the trapped air expands and then deflates as it cools.
- A cake that has been deflated is a thick cake!
- Only blend the wet and dry components until they are completely incorporated.
- At the very end, I whisk or scrape the batter with a spatula a couple of times to ensure there are no major lumps at the bottom of the mixing bowl.
- Don’t over-mix your batter, whether you’re using a mixer or mixing by hand.
7. Don’t Over-Bake
- In order to have a dry cake, simply overbake the batter! In all seriousness, though, overbaking cakes causes them to become dry. You may only have a 30-second gap between a flawlessly cooked cake and one that has been overbaked, so keep an eye on your cake at all times. Begin checking it around 1-2 minutes before the recipe specifies it should be done. Use the following as clues that your cake has finished baking: The cake should be slightly pulling away from the side of the pan when it is done.
- Upon insertion of a toothpick into the middle of the cake, it should come out clean or with a couple of moderately wet crumbs
- Gently push down on the cake with your fingers. If the cake returns to its original shape fully, it is finished. If your finger made a dent in the cake, it will take longer to bake
8. Brush With Simple Syrup/Other Liquid
- Even if things go completely wrong and you end up with a dry cake on your hands, not all is lost.
- Simple syrup, applied with a fast brush, gives hydration.
- After the cake has been allowed to cool fully, apply a thin layer of simple syrup to the top.
- You can also substitute Sprite (yeah, I’m serious) for the simple syrup if you like.
- To prepare simple syrup, combine equal parts granulated sugar and water in a saucepan over medium heat until the sugar dissolves.
- Allow the syrup to cool before brushing it onto the cake.
- Use a pastry brush to apply the glaze.
- You may also add flavoring to the syrup.
- When the simple syrup has finished cooking, add a few drops of vanilla essence, some freshly brewed coffee, lemon juice, Amaretto, or another liqueur to taste.
Allow it to cool completely before using.You may also add some vanilla bean, lemon peel, or culinary lavender to the cooling syrup to make it even more flavorful.Once the chunks/add-ins have cooled, sift them out using a fine mesh strainer.Because it is a very thin coating of syrup, your cake will not be too sweet as a result.
9. Don’t Double the Recipe
- Never, ever double a cake recipe if you want the very best flavor and texture.
- Instead, double the batter’s volume.
- When you double the recipe, you run the danger of overcreaming (tip3), overmixing (tip6), or undermixing.
- Furthermore, the baking powder and/or soda may not be evenly distributed throughout the cake, resulting in bitter aftertastes in some portions of the cake.
- Only use the amount of batter that the recipe specifies for each step.
- When I need additional cake batter, I make the batter twice– one for the first time and one for the second time.
More Baking Tips
- I have a few more courses in store for you! 6 Inch Cakes (as shown in the chocolate cake above)
- Top 10 Baking Tips
- 10 Baking Tips for Perfect Cakes
- 10 Baking Tips for Perfect Cupcakes
- 14 Kitchen Tools That Every Baker Should Have
- Baking Powder vs Baking Soda
- Ingredients to Use at Room Temperature
Baking Made Simple has a newsletter subscription option. Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
9 Essential Tips To Make Your Cake Spongy, Fluffy & Moist
- The art of baking a flawless cake is a fine art.
- Many new bakers are looking for solutions to questions such as how to create a cake moist and soft, and many of them are finding them on the internet.
- Despite the fact that it does not require a large number of ingredients, combining them precisely and in the correct proportions is essential for baking a great cake.
- However, if you want to make your cake stand out from the crowd, there are several baking techniques that can help you prepare an extraordinarily spongy cake.
- Make your next cake spongy by following these seven simple steps.
- Your cake will be a hit with your guests because of its outstanding flavor.
- Take a look at the guide:
1. Ensure The Temperature Is Correct
The precise temperature of each component is critical in order to have a spongy texture in the cake. The flour, eggs, and butter should all be at room temperature, while the butter should be slightly warm to the touch.
2. Fold The Flour Carefully
While you’re folding the mixture, start moving the figure 8 in your head. If you want a really spongy cake, you must be careful not to over-mix the batter since this will kill the bubbles and make the cake hard.
3. Use Buttermilk As A Substitute
The cake gets softer as a result of the high acidic content of the buttermilk, which is responsible for breaking down gluten in the flour. If you are using buttermilk in a recipe that does not call for baking soda, it is recommended that you add a little amount of baking soda in addition to the buttermilk.
4. The Right Flour
Cakes made using cake flour, as opposed to all-purpose flour, are significantly lighter and fluffier than cakes made with all-purpose flour. Cake flour contains maize starch, which contributes to the sponginess of the cake.
5. Do The Sifting
Sifting incorporates air into the mixture, making it lighter in color. As a result, if you want your cake to be spongy and highly fluffy, it is best to sift the flour and baking soda together before adding them to the batter. Related: Essential Baking Tips for Making the Perfect Cake
6. Beat The Eggs Slowly
If you don’t beat the eggs properly, the cake will end up being significantly heavier. Pour one-third of the egg into the butter sugar mixture and beat it with an electric mixer until it is well combined. Then repeat the process with the remainder of the mixture until it is slimy in appearance.
7. Sugar Syrup To Your Rescue
If you are concerned that storing or icing the cake may cause it to dry out, adding sugar syrup is an excellent way to keep the cake spongy. All that is required is that you pour or spray the syrup over the cake pieces before icing them with the frosting. Also see: What Effect Does the Temperature of the Ingredients Have on Baking?
8. The Right Time To Frost
Recognize that there is always a proper moment to frost the cake. In order to keep the cake from becoming dense and dense, let it set and cool fully before frosting and slicing into it (see note below).
9. Creaming Butter & Sugar
One of the most important tips for making the cake spongy, fluffy, and moist is to whisk the butter and sugar together. Whisk the butter and sugar together for a long time until the mixture turns pale yellow and frothy due to the incorporation of air. Creaming is the term used to describe this procedure.
Mixing Methods-3 Basics for Baking ⋆ Biscuits to Brownies
- The muffin technique, the biscuit method, and the creaming method are the three basic mixing methods used in baking, and they are all variations on the muffin method.
- Frequently, they are classified according to the baked product you are preparing and the amount of mixing that was done to make the greatest baked food possible.
- To use these methods, you will need anything from a basic mixing bowl and spatula to a food processor, stand mixer, and even the finest instrument that God has given us: your hands….
- It’s in our hands!
- These strategies have a lot in common, but they also have their own distinct variances from one another.
- Let’s have a look around a little.
Uses: Simple cakes and quick breads, like muffins
The dry ingredients are sifted together in this way, which ensures that all of the components are uniformly blended and spread throughout the mixture. Additionally, the liquid components are mixed separately from the dry ingredients before being added to the dry ingredients and mixing together only until the ingredients are incorporated.
- This is usually done in a bowl with a spatula or a wooden spoon to prevent sticking.
- Even if the mixture is still lumpy, it is important not to overmix it since this might result in the development of extra gluten, which results in a harder texture.
- You may, however, use a stand mixer with a paddle attachment, being cautious not to overmix and mixing on a low setting.
- Using this approach, the fat is always LIQUID and at room temperature, and it is almost always some form of oil, most typically vegetable oil.
Uses: Biscuits and Pie Dough
Similarly to the muffin approach, the dry ingredients are sifted together and then all of the liquid components are mixed together in separate batches. The fat, on the other hand, is what distinguishes this approach from others. The fat is ″cut″ into the dry ingredients, resulting in a crumble-like texture that can be big or tiny in size.
- Using a food processor, a pastry cutter, or your hands, make the dough (which is great therapy I might add).
- When incorporating fat or butter into the dough (a process known as cutting), there are two important guidelines to remember.
- There are two sizes: walnut size and pea size.
- This relates to the size of the butter chunks that will be used in the dough mixture.
- Based on the sort of pie recipe you are cooking, you will need to choose between two sizes.
- Butter in the shape of walnuts and pea-size pieces In the first place, collecting huge walnut-sized bits of fat in the combined dough will result in a flaky consistency that is excellent for most pie crust applications.
- When I’m ready to incorporate the cold butter into the dough, I’ll chop it into bigger pieces like the one seen above.
- Large bits of butter should be seen in the dough as it is being combined and when the dough is being rolled out, but the smaller pieces should not be visible.