How To Make Butter Cake From Scratch?


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
  2. Sift together the flour, salt, and baking powder.
  3. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla.

How do you make a cake with butter and flour?

With butter, grease and flour two 8-inch round cake pans. In a large mixing bowl, sift together flour, baking powder, and salt. Set aside. In a large bowl or the bowl of an electric mixer fitted with a whisk attachment, cream together the butter and sugar until very light and fluffy.

Can I bake a cake from scratch?

Have you graduated from boxed cake mix? Want to step up your cake-making game? Lucky for all of us, baking a cake from scratch is completely doable for the home baker. If you are just starting out, we have some great tips and just the right recipe for you! Classic yellow butter cake straight from your own oven – what’s better than that? Let’s ge

How to make a gooey butter cake?

Start making your St. Louis gooey butter cake by combining the flour, sugar, baking powder and salt in a mixing bowl. Give them a quick whisk to combine. In another bowl, mix together the melted butter, egg and vanilla. You want your butter melted but not hot.

How to bake a yellow butter cake?

Yellow Butter Cake Directions Preheat oven to 350F. With butter, grease and flour 2 8-inch round cake pans. In a large mixing bowl, sift together flour, baking powder, and salt. Set aside. In a large bowl or the bowl of an electric mixer fitted with a whisk attachment, cream together the butter and sugar until very light and fluffy.

How do you make butter cake moist?

I promise you SOFT & MOIST cakes!

  1. Use Cake Flour. Reach for cake flour instead of all-purpose flour.
  2. Add Sour Cream.
  3. Room Temperature Butter / Don’t Over-Cream.
  4. Add a Touch of Baking Powder or Baking Soda.
  5. Add Oil.
  6. Don’t Over-Mix.
  7. Don’t Over-Bake.
  8. Brush With Simple Syrup/Other Liquid.

Is pound cake and butter cake the same?

Pound cake gets the name because the traditional recipe calls for one pound each for the three main ingredients: butter, flour and sugar. What is this? Butter cake has a slightly different measurement (not in the same 1:1:1 ratio) but the ingredients are similar.

What is the difference between sponge cake and butter cake?

Foam cakes have a high egg to flour ratio and are leavened by the air beaten into whole eggs or egg whites. Butter cakes on the other hand contain fat from butter, margarine or shortening and they rely on leavening agents such as baking powder or baking soda. The Sponge Cake is a foam cake.

How do you bake a cake step by step?

How to Bake a Cake

  1. Step 1: Prepare Baking Pans.
  2. Step 2: Allow Ingredients to Reach Room Temperature.
  3. Step 3: Preheat the Oven.
  4. Step 4: Stir Together Dry Ingredients.
  5. Step 5: Combine the Butter and Sugar.
  6. Step 6: Add Eggs One at a Time.
  7. Step 7: Alternate Adding Dry and Wet Ingredients.
  8. Step 8: Pour Batter into Pans and Bake.

How can you check when a butter cake is cooked?

Test when a cake is cooked

  1. To test if a butter cake is ready, insert a skewer into the centre. If it comes out wet, you need to cook the cake a little longer.
  2. After the cake has had a little more time in the oven, test it again.
  3. To test a brownie mix, insert skewer into the centre.

How long should you cream butter and sugar?

Beat the butter and sugar together until the mixture is light in color and fluffy; this will take about 5 minutes. (Granulated sugar and butter will be pale yellow when creamed.

Why is my butter cake so oily?

If your cake is greasy all the way through, this is also likely to be because of the butter – but the butter actually used in the cake. If butter is too soft when you’re creating the cake mixture, the additional heat created from beating the mixture will turn the butter oily which, in turn will give you an oily cake.

Which butter is best for baking cakes?

For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter’s high fat content is also what gives baked goods their texture.

What ingredient makes cakes moist?

Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, you’re also decreasing the cake’s ability to retain moisture.

What are the 3 types of cake?

Below is a comprehensive but by no means exhaustive list of the basic types of cakes.

  • Butter Cake. Bake this easy buttermilk-raspberry butter cake into a layer cake, sheet cake, or even a DIY wedding cake.
  • Pound Cake.
  • Sponge Cake.
  • Genoise Cake.
  • Biscuit Cake.
  • Angel Food Cake.
  • Chiffon Cake.
  • Baked Flourless Cake.
  • Is yellow cake and butter cake the same?

    A basic pound cake recipe uses a 1:1 ratio of flour, butter, eggs, and sugar versus a butter cake that has similar ingredients but in different ratios. Yellow cake can be made with butter, shortening, or oil and it contains egg yolks to give it its signature yellow color.

    Which is the most tastiest cake?

    Top 10 Most Popular Cakes

  • Funfetti cake.
  • Pineapple Upside Down cake.
  • Lemon Cake.
  • Black Forest Cake.
  • Cheesecake.
  • Vanilla Cake.
  • Red Velvet Cake. The second most popular cake is the gorgeous-looking red velvet cake.
  • Chocolate Cake. The chocolate cake very obviously secures the first rank.
  • What are the methods of mixing cake batters?

    4 Ways to Mix Cake Batter for Superior Results

  • The Creaming Method. The creaming method is the most common for mixing cake batter.
  • Reverse Creaming. The reverse creaming method, also called the “paste” mixing method, is another common way to mix cake batter.
  • The Blended Way.
  • Creating Light, Airy Foam.
  • How to make a basic butter cake from scratch?

    – Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans. – In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. – In a medium bowl, stir together dry ingredients. – Pour batter into prepared pans (smoothing tops if necessary).

    How do you make a homemade cake from scratch?

  • Creaming Butter and Sugar. Want light,fluffy cakes with a tender crumb? This first step is an important one that should not be overlooked.
  • The Role of Eggs in a Cake. After the butter and sugar are creamed together,it is time to add the eggs.
  • Alternating the Flour and Milk. Alternate adding the remaining dry ingredients with the wet.
  • How to make Super moist butter cake?

    preheat oven to 325. Cream cheese and butter should be room temperature. Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick. Pour into bundt pan. Bake for 1 hr 15 minutes I prefer to add the glaze while its still warm.

    How to Make Yellow Butter Cake From Scratch

    Jan has been preparing meals and writing about food for more than two decades. She has been on several television shows, including the Food Network, to demonstrate her culinary skills.

    Homemade Yellow Butter Cake

    Anything more comforting than a huge slice of yellow cake smothered with chocolate icing is, in my opinion, impossible to beat.Your grandmother probably handed you this cake, placed it on a paper towel, and then sent you out to the back porch so she could make a phone call in quiet while you were watching television.If you were lucky, you would also receive a large mug of iced milk.If that wasn’t the case, you did what every other red-blooded American youngster did and drank from the water hose to cool off.

    • One thing that may make the afternoon even better was if your brother happened to go around the corner of your house without looking and get into range of the hose while you were standing there watching him.
    • Furthermore, you managed to get the remaining slice of cake and doused him down with the garden hose.
    • It’s not that I’ve ever done something like that.
    • Whether you received your yellow cake from your grandmother, got chunks of it from a church potluck table in one of those rectangular cake carriers, made your own as a youngster out of a red box, or don’t even remember, there is nothing better than making your own yellow cake at home.
    • Cows have a purpose to make milk because this cake is tasty, moist, and the perfect vehicle for chocolate icing.
    • It’s also vegan.
    • It’s also quite simple to put together.
    • That’s a win-win situation all around.
    • Don’t be concerned if you don’t have cake flour on hand.

    It’s something I virtually never do.All-purpose flour should be measured in the same way as usual, with two tablespoons of all-purpose flour removed and replaced with two tablespoons of cornstarch for each cup of all-purpose flour.Make sure to thoroughly mix the dry ingredients, and you’ll be in great shape!

    Greetings, my brother will be visiting later this afternoon.I’m thinking about making him one.And then there’s the hose…

    If You Don’t Have Cake Flour.

    If you don’t have cake flour, that’s not an issue. Making a good alternative for something you already have can be done in less time than it takes to go shopping. Remove two level tablespoons of all-purpose flour for every level cup of all-purpose flour used. Two level teaspoons of cornstarch might be substituted for them. Combine the two ingredients thoroughly, and you’re ready to go!

    Read More From Delishably

    Yellow Butter Cake Recipe Ingredients

    • You’ll need the following supplies: 1/2 teaspoon salt 1 cup softened butter 1 1/2 cups sugar 8 egg yolks 1 3/4 cup milk 1 2 teaspoons vanilla extract 1 1/2 cups cake flour 1 2 teaspoons baking powder 1 1/2 teaspoons salt 1 cup butter 1 1/2 cups sugar 1 1/2 teaspoons salt 1 1/2 teaspoons salt

    Creaming Together Butter and Sugar

    Not Sure How to Prep Your Cake Pans? Check it Out!

    Yellow Butter Cake Directions

    1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans with butter and flour
    2. Sift together the flour, baking powder, and salt in a large mixing basin until well combined. Remove from consideration
    3. Cream the butter and sugar together in a large mixing basin or the bowl of an electric mixer fitted with a whisk attachment until extremely light and fluffy
    4. Add in the egg yolks one at a time, mixing well after each addition and scraping down the sides of the bowl as you go. Set aside. Add the vanilla essence and mix well.
    5. By alternating with the milk and beginning and finishing with the flour in three additions, mix until the flour is barely absorbed into the creamed butter mixture. Scrape down the sides of the basin once more, then mix for a few more seconds.
    6. Pour the batter into the prepared pans, dividing it evenly across the pans. Bake for 25-30 minutes in the preheated oven, or until the tops of the cakes are golden brown and spring back when lightly touched, or until a cake tester or skewer put into the middle of the cake comes out clean.
    7. Allow cakes to cool in their pans for 10 minutes before removing them from the pans. Remove them from the oven and place them on wire racks to cool completely. Using chocolate icing, decorate the cake.

    Perfect Chocolate Buttercream Frosting

    © 2011 Jan Charles

    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.
    See also:  How To Make Cherry Topping For Cheesecake?

    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.


    1. Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, baking powder, and salt in a large mixing bowl. Remove from consideration
    2. 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
    3. discard the excess flour. Alternatively, cut out a ring of parchment paper and use it to line the bottom of the pan.
    4. 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).
    5. 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.
    6. 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
    7. 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
    8. 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.
    9. 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.
    10. 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.
    11. 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.
    12. 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.
    13. Turn the rounds out of the pan, carefully peel away the parchment paper, and turn them right-side up to cool completely before serving.
    14. Once the cake has cooled, use the buttercream to frost and assemble it.

    Recipe Notes

    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 may be seen at, where you can also contact her.

    How to Make the Perfect St. Louis Gooey Butter Cake

    Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

    In St. Louis, gooey butter cake is a go-to treat. Learn how to make this rich, delicious (and super easy!) dessert wherever you call home.

    Sometimes all you need is a no-fuss, no-frills treat to satiate your want for something sweet.A large batch of brownies or a generously sized chocolate chip cookie can be the answer for some people.If, on the other hand, you’re from St.Louis, you could prefer the city’s famous gooey butter cake as your favorite sweet delicacy.

    • This cake isn’t precisely what you’d call a cake.
    • Gooey butter cake, as described by former St.
    • Louis native and Taste of Home Associate Editor Annamarie Higley, is ″the texture of a lemon bar meets the texture of a blondie in this luscious delight.″ While a cake without icing may appear to be a cake in desperate need of some extra zing, Annamarie tells us that this bake is more dessert bar than conventional cake, and that ″a sprinkle of confectioners’ sugar and a genuine love of butter is all you need″ to enjoy this delicacy.

    How to Make Gooey Butter Cake from Scratch

    Home Cooking at Its Finest This Missouri staple is a favorite not just because of its deliciousness, but also because of how easy it is to put up. Make this cake in approximately 90 minutes—including baking and chilling time—using pantry ingredients, cream cheese, and butter. Follow these steps to complete this dish at home.


    • 3-and-1/2 cups all-purpose flour
    • 1-3/4 cups sugar
    • 2-1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup melted butter
    • 1 large egg, room temperature
    • 1-1/2 teaspoons vanilla extract
    • 1 package (8 ounces) softened cream cheese, beaten
    • 2 cups confectioner’s sugar
    • 1 cup butter, melted
    • 1 cup cream cheese, softened

    Go to Recipe

    Gear for Making This Cake

    • 13-inch baking pan: Every baker should have a decent 13-inch baking pan for bakes like this one.
    • Vanilla extract: The tastes of this cake are mostly derived from the butter and vanilla extract used in its preparation. Make careful to use high-quality ingredients for this dish. Nielsen-Massey is one of the vanilla brands that our Test Kitchen like using
    • In order to get a truly smooth cream cheese topping for this dish, the power of an electric hand mixer will be required. This KitchenAid cordless mixer is quite convenient
    • it has a large mixing bowl.


    Step 1: Mix the Base of the Butter Cake

    Home Cooking at Its Finest Begin by combining the flour, sugar, baking powder, and salt in a large mixing bowl to form the base of your St.Louis gooey butter cake.To blend them, quickly whisk them together.Another bowl should have the melted butter, egg, and vanilla mixed together.

    • If you want your butter to be melted, don’t use hot butter.
    • Your egg will be cooked by hot butter.
    • Instead, melt the butter and set it aside to cool for a few minutes before beginning to make the cake.
    • In addition, given that butter is the star of the show here, you might want to go with a particularly delectable variety such as Amish butter or Kerrygold Irish butter.
    • Stir in the butter mixture until it is barely incorporated with the dry ingredients, then remove from the heat.
    • It is important not to overwork this dough or it may lose its soft texture.

    Step 2: Press Crust into the Pan

    Home Cooking at Its Finest After that, pour the butter cake batter into a buttered 13-by-9-inch baking pan. While pressing the mixture into the bottom of the pan, it should produce a crust, similar to how you would do it when creating lemon bars. Use a flat-bottomed cup rather than your hands to push the dough down into a uniform layer for a truly level base.

    Step 3: Mix Cream Cheese Topping

    Home Cooking at Its Finest To make the cream cheese topping, combine the softened cream cheese and eggs in a mixing bowl until smooth.Then fold in the confectioners’ sugar until everything is well-combined.Sift the confectioners’ sugar into the mixture to make it extremely smooth.Then pour the filling over the top of the crust.

    • Spread it out evenly throughout the crust with a spatula to ensure uniform distribution.

    Step 4: Bake

    Home Cooking at Its Finest Preheat the oven to 325 degrees Fahrenheit and bake the gooey butter cake for 40 to 45 minutes.When making a flawlessly gooey gooey butter cake, the key is to bake it until the sides begin to brown and the filling is almost set, just like you would when making fudgy brownies or a cheesecake from scratch.Allow the cake to cool on a wire rack for 45 to 60 minutes before sprinkling with confectioners’ sugar and cutting into squares to serve.

    Serving and Saving

    Home Cooking at Its Finest Traditionally, a dusting of confectioners’ sugar is sprinkled on top of gooey butter cake before serving.It just tends to make all sweets appear a little sweeter in comparison!In order to take advantage of the cake’s gooey texture, it’s ideal to eat it fresh from the oven the same day it’s made—and even better if you eat it as soon as it’s completely cooled.This will offer you the most accurate representation of the cake’s eponymous texture.

    • Having said that, you may totally have the gooey butter cake the next day if you like (and for a few days after).
    • It will keep for three to four days in the refrigerator.
    • Simply wrap the pan in cling wrap or place the slices in an airtight container in the refrigerator to preserve freshness.
    • Here’s what you should bake next.

    Blueberries and Cream Coffee Cake

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    Bake-Sale Lemon Bars

    The recipe for these zesty lemon bars comes from my cousin Bernice, who is a farmer’s wife who is well-known for her lavish feasts on the farm. • Mildred Keller from Rockford, Illinois

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    This really delicious carrot cake was sold at an art event, and we quickly sold out of all ten of the cakes we had cooked! Dot Cosgrove of South El Monte, California, contributed to this article.

    Blue-Ribbon Butter Cake

    When I came across this buttercake recipe in an old cookbook that I picked up at a yard sale, I couldn’t wait to make it. Because of the well-worn page, I knew it had once been a favorite of someone’s. The writer, Joan Gertz, lives in the Florida town of Palmetto.

    Sugar Cookie Cake with Sour Cream Frosting

    For his birthday, my husband requested a large sugar treat, which I obliged. This sugar cookie cake was inspired by my desire to do something a little more spectacular than birthday cookies. The key to achieving a thick, yet cakelike texture in a cake is to avoid overbaking the cake while baking it. Carl Childs of Orangeville, Utah, provided the following statement:

    Raspberry Custard Kuchen

    People have been making this traditional German dessert for decades in the state where I grew up in Wisconsin. We like it for breakfast or as a special dessert on special occasions. It’s simple to prepare and visually appealing to serve. —Virginia Arndt of Sequim, Washington State

    Chocolate Guinness Cake

    After just one slice of this silky-smooth chocolate Guinness cake, everyone will be proposing a toast to it. Cream cheese frosting reminds us of the fluffy head that forms on a well poured pint of ice cream. Jorie Hennig of Seymour, Indiana, sent in this message.

    Down East Blueberry Buckle

    This buckle was awarded first place in a contest at my daughter’s college. They sent us four lobsters, but the true win was witnessing the joy on our daughter’s face when she opened the package. — Dianne van der Veen lives in Plymouth, Massachusetts, and she is a writer.

    Rustic Nut Bars

    My pals like chewing into these chewy, gooey bars, which have a shortbread-like crust and a wonderfully nutty topping that they can’t get enough of. Barbara Driscoll of West Allis, Wisconsin, sent in this message.

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    Devil’s Food Snack Cake

    Crunching into these chewy, gooey bars, which have a crust that is similar to shortbread and a topping that is packed with nuts, is a favorite pastime of my pals. West Allis, Wisconsin resident Barbara Driscoll shared her thoughts.

    Chocolate Chip Blondies

    These chocolate chip bars will appeal to those who prefer the flavor of a traditional cookie, as they include the same delicious flavor as the cookie. This blondie recipe comes up in a jiffy, tastes delicious, and is excellent for those times when unexpected company stops by or you need a sweet treat in a hurry. —Rhonda Knight of Hecker, Illinois, who contributed to this article

    Pineapple Coconut Upside-Down Cake

    These chocolate chip bars will appeal to those who prefer the flavor of a traditional cookie, as they include the same wonderful flavor as the cookie. This blondie recipe comes up in a jiffy, tastes fantastic, and is excellent for those times when unexpected guests arrive or you need a sweet treat in a hurry. The following is a letter from Rhonda Knight of Hecker, Illinois

    Pecan Cake with Cookie Butter Frosting

    My mother and I purchased a jar of cookie butter in order to experiment with it, and we immediately fell in love with it. I thought the flavor would pair nicely with maple syrup and nuts, so I created this cake to showcase them together. I prefer to use pecan halves to decorate the top of the cake in a decorative pattern. N. Larsen (Columbia, Maryland) writes:

    Cookie Cake

    It’s so simple and quick to prepare this enormous cookie cake recipe that I’m thinking I’ll start making it in instead of standard cookies from now on. Not portioning out dough or sliding pans in and out of the oven are tasks that I no longer enjoy. Keep leftovers in an airtight jar in the refrigerator for up to a week. Lisa Kaminski of Wauwatosa, Wisconsin, contributed to this article.

    Buttery 3-Ingredient Shortbread Cookies

    These butter shortbread biscuits are really simple to make, using only a few simple ingredients. The writer, Pattie Prescott, of Manchester, New Hampshire

    Banana Bread Snack Cakes

    This banana bread snack cake does not require any icing; instead, a little sprinkling of powdered sugar is sufficient. The fact that I cooked this dessert from scratch always amazes my friends and family. Denise Loewenthal of Hinckley, Ohio, sent in this message.

    Dutch Apple Cake

    My husband and I immigrated to Canada from the Netherlands more than 40 years ago. This classic Dutch dish is a family favorite, and I’ve brought it along with me to potluck suppers and other get-togethers on a number of occasions over the years. Elisabeth Peters of Martintown, Ontario contributed to this article.

    Buttery Ganache Cookie Cups

    We wanted to share our love of ganache-filled cupcakes with our friends and family, so we turned them into cookies. It becomes even better when we bake the cookies in muffin cups and fill them with ganache, giving us the best of both worlds. The writer, Adela Srinivasan, lives in Parker, Colorado.

    Chewy Peanut Butter Pan Squares

    This recipe for peanut butter cookie bars never lasts long in our household of seven people, including two teenage sons. It’s difficult to believe how simple it is to make these peanut butter bars without the need of graham crackers. •Deb DeChant from Milan, Ohio

    Buttery Coconut Bars

    This recipe for peanut butter cookie bars never lasts long in our household of seven people, including two teenagers. Preparing these peanut butter bars without the need of graham crackers is surprisingly straightforward. —Deb DeChant from Milan, Ohio.

    Basic Butter Cake Recipe –

      A foolproof cake-from-scratch recipe from Sunset.


    Serving Size: 1 (94) g Servings Per Recipe: 12 AMT.PER SERVING percent Amount per serving: 12 AMT.PER SERVING percent PERFORMANCE ON A DAILY BASIS Calories: 418.6 Calories from Fat: 170 g (41 percent) Calories from Protein: 0 Calories from Fiber: 0 Calories from Protein: 0 19 g total fat (29 percent of total fat) Saturated fat 11.1 g (55 percent of total fat) Cholesterol is 149.6 mg, which is 49 percent.Carbohydrates in total: 55.8 g (18 percent) Dietary Fiber (0.6 g, or 2 percent of total) 25.4 g (101 percent) of sugars


    • Preheat the oven to 350 degrees and butter and flour two 9-inch round cake pans
    • set aside.
    • In a mixing bowl, using a medium-high speed, cream together the butter and sugar until light and fluffy (4 to 5 minutes).
    • Add the eggs, then the yolks, one at a time, beating thoroughly after each addition and scraping down the sides of the bowl as needed
    • Blend in the vanilla extract.
    • In a separate basin, combine the flour, baking powder, and salt.
    • Add approximately one-third of the flour mixture to the butter mixture
    • Stir in half of the milk, just until it is all incorporated.
    • Continue to stir in another third of the flour mixture, followed by the remaining milk and then the remaining flour mixture
    • Divide the batter between the two cake pans in an even layer.
    • Bake for 25 to 30 minutes, or until a wooden skewer or toothpick inserted in the center comes out clean.
    • Allow cakes to cool for 10 minutes on racks in pans before inverting onto racks and removing pans.
    • Allow for thorough cooling before forsting

    Homemade Butter Cake from Scratch

    There is nothing quite like a cake that has been baked from the ground up.A handmade butter cake is rich, sweet, and almost too good to eat.This is a cake that everyone should learn to prepare for special occasions.A butter cake is frequently referred to as the ″ideal cake″ because of its flavor and texture.

    • Is it possible that you’ve always wanted to learn how to bake a cake recipe from scratch but weren’t sure where to begin?
    • This recipe will teach you the fundamentals of cooking.
    • Also covered is how to simply adapt this cake recipe to fit your own needs and preferences.
    • If you want a lot of sugar, you may increase the amount by a few teaspoons.
    • Alternatively, experiment with different types of sugar and different spices to see what occurs.
    • To make your frosting or cake batter fit the theme of the celebration, add some food coloring to it.
    • Once you’ve mastered the art of making this homemade butter cake, you may experiment with different flavors in place of the vanilla extract.
    • Maybe you’re a sucker for anything lemony.
    • If this is the case, you may substitute lemon essence and the zest of a fresh lemon for the icing for a more palatable option.

    Alternatively, you may try substituting part of the flour with cocoa and see what happens.This is a simple cake recipe to learn, adapt, and remember how to create since it is so simple.So, what exactly is the disadvantage?

    It’s all about the calories.Butter cakes are high in calories, saturated fats, cholesterol, and other ingredients that are not recommended for daily consumption……………………………………So keep this recipe for a special occasion and share it with others to ensure that you don’t overindulge because the entire cake has over 5000 calories of deliciousness.

    • When making cakes, one thing that is absolutely necessary is to purchase a cake pan that is the correct size.
    • You will need a 9′′x2′′ (23x5cm) round cake pan for this recipe.
    • If it is not 2 inches tall, you will need to bake it in two pans and alter the baking time accordingly.
    • In the recipe notes, I will include a general baking temperature and time for two pans.
    • However, I highly recommend using 2′′ (5cm) tall cake pans since the cake will turn out better tasting, fluffier, and lighter.
    • Have you noticed that cake mixes made in two 9-inch pans nowadays are relatively flat in contrast to cakes baked in the same pans only a few years ago?

    This is due to the fact that they began using less batter in the pans.Around the same period, the length of inexpensive cake pans was reduced.I frequently wonder if this isn’t a result of the smaller boxed mixes that were available in the past.In case you don’t have a standard cake pan, you’ll end up with something like this.

    If you try to bake this recipe in a 9x4cm pan, you will end up with a sloppy mess in the oven that you will have to clean up afterwards.Also, one interesting truth about preparing a homemade butter cake is that you may use margarine in place of butter if you can’t find butter or if you want to make a dairy-free version of the cake.The cake will still be delicious despite the changes.

    • Spend a little more money and use top grade unsalted butter if you can get your hands on it for the authentic experience.
    • Keep your calories in reserve for a slice of this exquisite cake at least once in your entire life.
    • Assemble your materials.

    Watch this little video to discover how to make this delectable cake from scratch. If you stick around until the very end, you’ll get to meet Jackson!


    • 13 and a half cups (225g) flour
    • 1 cup (226g) melted butter
    • 1 cup (200g) sugar
    • 4 big (200g) eggs
    • 13 and a half teaspoons (6.5g) baking powder
    • 1 teaspoon (5mL) vanilla
    • 14 teaspoons (1.25g) salt


    • Powdered sugar, 12 cup (113g) softened butter, 2 tablespoons (30mL) milk, and 1 1/4 teaspoon (1.25mL) vanilla are combined in this recipe.

    For the Cake

    • Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
    • Prepare one 9″ (23cm) round cake pan that is 2″ (5cm) tall by spraying with cooking spray or sprinkling with flour and baking powder before baking.
    • Line the bottom of the pan with waxed or parchment paper for extra protection.
    • In a small mixing basin, whisk together the flour, baking powder, and salt.
    • Set aside while you cream the butter and sugar together until creamy.
    • Add the eggs, one at a time, beating thoroughly after each addition. Add in the vanilla extract. Toss in the flour mixture and beat on low speed for 1 minute, or just until there is no longer any flour visible. Pour the batter into the pan and smooth it out
    • Bake for 40-45 minutes, or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, depending on your oven.
    • The temperature in the center should be between 200F (93C) and 210F (99C)
    • Cool in the pan for 10 minutes, then remove from the pan and allow to cool fully on a wire rack before frosting.
    • This might take up to an hour or more.

    For the Frosting

    • To make the frosting, cream together the butter and sugar, adding one spoonful at a time until all of the sugar has been incorporated. Add in the vanilla extract. Add milk a spoonful at a time, stirring constantly, until you achieve a spreading consistency.
    • Once the cake has been allowed to cool fully, frost it.

    *You need need a 9′′ (23) round cake pan that is 2′′ (5cm) tall in order to make this cake.If your cake pan is smaller than 2′′ (5cm) in height, you should use two pans and divide the batter evenly.If you are using two pans, bake for 25 – 35 minutes, or until a toothpick inserted in the center comes out clean (depending on your oven).You can use regular flour in place of self-rising flour.

    • If you choose to do so, leave off the salt and baking powder from the recipe.
    • Nutritional Values Making a Cake from Scratch from Scratch *Percent Daily Values are based on a 2000-calorie diet.
    • The number of calories in a recipe will vary depending on the items used.

    What are the ingredients for butter cake?

    The main components are butter cake and eggs.

    What is the difference between butter cake and pound cake?

    The pound cake, often known as butter cake, was the inspiration for this recipe. The primary distinction is that a butter cake has more butter than other ingredients such as eggs, flour, and so on, whereas a pound cake contains all of these ingredients in equal proportions.

    What makes a cake moist?

    Sugar is hygroscopic, which means that it both attracts and holds onto water, resulting in a moist cake when combined with other ingredients. Whenever you lower the required amount of sugar in a recipe, you are also reducing the capacity of the cake to retain moisture.

    How do you make a cake step by step?

    How to Make a Cake from Scratch The first step is to prepare the baking pans.Allowing the ingredients to come to room temperature is step two.Step 3: Preheat the oven to 350 degrees.Step 4: Mix all of the dry ingredients together.

    • Step 5: Combine the butter and sugar in a mixing bowl.
    • Step 6: Gradually add the eggs one at a time.
    • Step 7: Alternately add the dry and wet ingredients to the batter.
    • Step 8: Pour the batter into the pans and bake for 20 minutes.

    Why is my butter cake not fluffy?

    Do not over-cream the butter if it is at room temperature. 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.

    What’s the best butter to bake with?

    The Test Kitchen suggests using unsalted butter for baking because it allows you to better regulate the quantity of salt that is added to the recipe. Sauteeing butter with salt is ideal for presenting at the table with toast or for flavoring a meal such as mashed potatoes.

    What is the difference between a yellow cake mix and a butter cake mix?

    When it comes to yellow cake mix and butter yellow cake mix, you might be wondering what the difference is. Simply said, butter cake mixes must have butter in the components, whereas yellow cake mixes can contain any sort of fat, but they often use vegetable oil as the primary fat. When it comes to buttery taste, Betty Crocker’s mix is unbeatable.

    Why is butter added to cakes?

    Because it enables for steam and carbon dioxide to be contained in the batter as it bakes, your cake will rise as a result. In addition, the butter contributes to the creation of a light and soft texture in the cake batter. Liquid butter and other liquid components are combined with dry ingredients in a single step when using the all-in-one technique of baking.

    What are the 3 types of cake?

    Yellow Cake is a type of cake that is yellow in color.A vanilla-flavored cake that is also known as yellow butter cake, yellow cake is a classic vanilla-flavored cake that is popular for multilayer birthday cakes and casual snacking cakes alike.White Cake is a type of cake that is white in color.The Pound Cake is a traditional American dessert.

    • Sponge Cake is a type of cake made of sponge.
    • Chiffon Cake is a type of cake made with chiffon.
    • Angel Food Cake is a type of cake that is popular in the United States.
    • Devil’s Food Cake (also known as Devil’s Food Pie).
    • Red Velvet Cake is a classic dessert.

    Why are my cakes dry?

    When baking a dry cake, one of the following problems is most likely to occur: using the incorrect ingredients, making mistakes during the mixing process, or baking the cake for an excessive amount of time or at an excessive temperature. Once you’ve learned how to avoid the most frequent cake-baking mistakes, you’ll be able to produce moist cakes with ease.

    See also:  How To Doctor Up A White Cake Mix?

    Do more eggs make a cake moist?

    The addition of more YOLKS results in an increase in fat, which makes the cake extremely moist! To make the recipe, use the same number of eggs as specified in the recipe, but add two additional egg yolks. The additional yolks give the cake the firmness and moistness that you’d expect from a bakery cake! The 9th of September, 2014.

    Which type of flour is best for cakes?

    When baking a cake with a fine, soft crumb, such as pound cake, devil’s food cake, or sponge cake, cake flour is the finest choice since it produces a fine, tender crumb. Cake flour, according to Fine Cooking, is milled from soft wheat and contains between 5 and 8 percent protein, depending on the variety.

    What are the main ingredients in a cake?

    The following are the essential components for baking a cake: flour, eggs, fat (typically butter), sugar, salt, a kind of liquid (commonly milk), and leavening agents (if using) (such as baking soda).

    How do you make a cake in 10 steps?

    How to Make a Cake in 10 Easy Steps The Fundamentals of Baking a Cake, Part 1 of 10.Elaine Lemm is a writer and actress.02 out of a total of 10.Prepare by greasing and preheating.

    • Elaine Lemm is a writer and actress.
    • Number three out of ten.
    • Prepare the ingredients for the dish.
    • Elaine Lemm is a writer and actress.
    • 04 out of a possible 10.
    • The Dry Mix should be whisked.
    • 05 out of 10.
    • Make a cream out of your butter and sugar.
    • Number six out of ten.

    Toss in the eggs.Number seven out of ten.It’s time to bring everything together.

    Number eight out of ten.Pour Your Batter Into Your Pan and Set It Aside.

    What are the dry ingredients in a cake?

    Ingredients for a Basic Cake Tougheners such as flour, milk solids, and egg whites will make your cake harder or stronger depending on your preference.Moisteners Water, Liquid Milk, Liquid Eggs, Syrups, and Liquid Sugars are all examples of liquid ingredients.The following ingredients are used in Driers: Driers Flour; Milk Solid; Instant Starch; Gum; Egg White; Flavorings.Salt, sugar, cocoa, chocolate, butter, vanilla, and other tastes are used in this recipe.

    Why does my butter cake crack on top?

    The Great British Bake Off’s Mary Berry claims that cakes crack when the oven temperature is too high (or, in a similar vein, if the pan is placed on the improper rack). A crust appears early in the baking process, but as the center of the cake continues to cook and rise, a crack crust forms on the surface.

    Why is my cake sticky inside?

    Tacky toppings are often generated by covering or wrapping the cake before it has completely cooled down.. This causes moisture to be trapped inside, resulting in the sticky sensation. It’s simple to avoid this snare: simply let the cake to cool completely on a wire rack before serving. Cakes that are imperfect and old can nevertheless be transformed into delectable treats.

    Why is my cake gummy in the middle?

    1) Your leavener has reached the end of its shelf life. In order for a cake to rise, air bubbles must develop; but, if your leavener is stale, the chemical reaction that enables the air bubbles to form will never take place, resulting in a dense, gummy cake that is flat and dense.

    How to Prevent a Dry or Dense Cake

    It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.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!

    • Dense.
    • The nemesis of a cake crumb.
    • Dry.
    • The adversary 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 numerous 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.

    Butter Cake – Best Butter Cake Recipe

    Butter cake is a traditional desser

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