Many of life’s large and small milestones are sweetened and celebrated with a slice of cake.
So if you’re planning a birthday, graduation, wedding, or anniversary, a gathering of friends or family dessert, an afternoon tea, or dinner for two, let them eat a cake, but make it your cake!
Whether you bake a simple butter cake and cover it with your favorite frosting or a lighter-than-air Angel Food Cake, baking a cake is not difficult and can be richly rewarding.
7 Techniques & Tips for Baking a Perfect Cake
Tip 1: Preparing the Pans
Prepare your pans before beginning to bake so that the batter can be poured into them as soon as it is completed.
You don’t want perfectly finished batter to sit in the mixing bowl; the time it takes to locate the correct pan in your cupboard, then grease and flour is enough time for the delicate structure of some batters to start breaking down.
Baking Pans
Pans with a light finish, such as aluminum, are best for baking cakes; they tend to produce a lighter, delicately crusted cake. Dark metal and glass pans absorb heat quickly and produce a crisper, darker crust.
Nonstick pans are the least desirable as they usually are very dark and absorb too much heat, which can cause the bottom and sides of the cake to overbake before the middle is done.
If you use a dark metal, glass, or nonstick pan, you may want to reduce the oven temperature by 25 degrees to help prevent the cakes from becoming overly dark before they are done.
Jelly roll pans should be heavy-duty so the pan doesn’t curl or warp in the oven from the heat. Always try to use the size pan specified in the recipe.
Substitutions in pan size can be made if necessary, but the baking time may need to be adjusted. Baking pans are measured across the top, not the bottom, from one inside edge to the other.
Paper Liners
Although parchment paper is not essential, most cakes are easily removed from the pan after baking if they are first lined with it. Although it is difficult to line a fluted-type pan, you can cut a piece of parchment paper to fit in the bottom of a standard round or square baking pan.
Trace the shape using the bottom of the pan as a stencil, then trim the paper to fit.
If you leave 1 or 2 inches of excess paper overhanging the edges, it is easy to grab the paper to unmold the cake after it is baked.
Wax paper can be used for more delicate cakes, such as lining a jelly roll pan for a sponge cake.
Aluminum foil works well in pans that are more difficult to shape, such as loaf pans. Brown paper bags work well for fruitcakes that require a long, slow baking time.
For all paper types, you usually want to grease the pan first to anchor the paper down lightly.
Greasing and Flouring
Unless the recipe states to use an ungreased pan, such as for Angel Food Cake, most cakes are baked in a greased and floured pan so they can be easily removed without breaking after baking.
Vegetable shortening is the best ingredient to use for greasing cake pans.
Butter has a lower melting point and absorbs too quickly into the batter. Use a pastry brush, a piece of left-over parchment paper, a piece of wax paper, a paper towel, or a paper napkin to spread a thin layer of shortening on the bottom and sides of the pan.
If you have first lined the pan with parchment paper, apply shortening on top of the paper.
Always flour the pan after greasing it with shortening. Otherwise, the shortening’s slippery surface will prevent the cake from clinging to the sides of the pan and rising properly.
Put a small amount of flour in the pan, then tip it and tap it lightly to spread the flour. When the pan’s inside, bottom, and sides are completely covered, invert the pan and tap out any excess flour, which can be reused later.
Tip 2: Ingredients
Unless the recipe states otherwise, all cake ingredients should be fresh and at room temperature. Gathering all your ingredients and having everything pre-measured before you begin is helpful.
Before beginning, make sure you have all the ingredients. You don’t want to get to the middle of your baking project and realize you must quickly run to the grocery store for more eggs!
All ingredients used in the recipe must be at room temperature, usually 68 to 70 degrees.
In addition, the mixing bowls and pans you use should be at room temperature; let a freshly washed mixing bowl cool before using it so that the butter doesn’t become too soft or the eggs overheat.
When ingredients are at room temperature, butter and sugar will cream properly and hold more air, and eggs will blend well into the batter to act as emulsifiers.
Egg whites are easier to beat, and dry ingredients combine more easily. This results in a tender cake that will rise to its highest point and bake evenly.
Butter
Butter must be at room temperature to be creamed appropriately. Melted, too warm, or soft butter becomes oily and does not retain as much air, producing a cake that doesn’t rise as high and has a dense, heavier texture.
Too cold butter doesn’t cream, the sugar cannot be easily mixed in, and air doesn’t incorporate into the butter.
Butter should be softened to room temperature, usually 68 to 70 degrees. Remove the butter for your recipe from the refrigerator and let it sit on your counter.
Generally, 20 to 30 minutes before using is sufficient time to achieve the correct softness; however, the time may vary depending on the warmth in your kitchen.
Cutting the butter into one-inch pieces will speed up the softening time. To determine the temperature of the butter most accurately, use an instant thermometer.
Alternatively, you can test for room-temperature butter by gently pressing the top of a stick with your finger.
If an indentation remains, but the stick of butter still holds its shape, it should be perfectly softened.
If your finger sinks into the butter, it is too soft and should be briefly refrigerated to firm up. It is best not to soften butter in the microwave, as it can start melting quickly and become too soft or soften unevenly.
Eggs
The eggs should be at room temperature to act appropriately as an emulsifier. If they are cold, the previously creamed butter and sugar will tend to break apart or curdle.
Remove the eggs for your recipe from the refrigerator and let them sit on your counter for 20 to 30 minutes to warm to room temperature. To speed up the process, place the eggs in a bowl of warm water for 10 to 15 minutes.
Milk
Like the other cake ingredients, the milk, half-and-half, or heavy cream in the recipe should be at room temperature. Remove the milk from the refrigerator and let it sit on your counter for 20 to 30 minutes.
Tip 3: Measuring
Accurate measuring is essential in baking. All measurements should be level, using standard measuring cups and spoons. If a recipe calls for a weight instead of a volume measure, use a small kitchen scale to weigh the ingredients accurately.
Dry Ingredients
Use measuring cups designed for dry ingredients. The cups should have straight rims to level off the ingredients with a straight edge.
Add the ingredients into the measuring cup so it is mounded and overfull. Then, level off by sweeping a straight edge, such as a metal ruler or knife, across the top of the measuring cup, leveling off the ingredients.
Minimal amounts of dry ingredients are measured with measuring spoons.
Liquid Ingredients
Measure liquid ingredients using a glass or plastic cup with a pouring spout and clear measurement markings.
Place the measuring cup flat and pour the liquid into the marking for the needed amount.
Let the liquid stop swishing around to determine its level. Then, measure minimal amounts of liquid with measuring spoons.
Butter
Butter sold in cubes usually has tablespoon markings on the wrapper. These markings allow you to cut off the amount needed. In a one-pound box of butter, one cube equals ½ cup, and two cubes equals 1 cup.
Butter, including shortening, can also be measured using a dry measuring cup. Pack the butter tightly and level it off with a straight edge.
Flour
Flour settles and packs down in its packaging; therefore, you don’t want to dip the measuring cup into the packed flour, as this would result in using too much flour in your baking project.
Flour needs to be aerated before use. Stir all-purpose flour in its bag to fluff it. Stir and fluff the first several inches of flour.
Once the flour is stirred, you can measure it. One method is to lightly spoon the stirred flour into the measuring cup so it is mounded and overfull and then level it off.
Don’t tap the cup after it is filled; tapping will cause the flour to settle, and you will want to add more flour to fill the cup, resulting in too much flour being used in the recipe.
A second method of measuring is to dip the measuring cup into the stirred flour, lift it out with the flour mounded above the rim, and level it off.
Sifting Flour
If the recipe calls for sifted flour, such as “one cup sifted flour,” sift the flour before measuring. Place the flour in a fine mesh sieve or flour sifter and sift it onto a clean paper towel, parchment paper, or wax paper.
The sifted flour can then be lightly spooned into the measuring cup until mounded and overfull, then leveled off.
Another method is to place the measuring cup on a paper towel, parchment, or wax paper, sift the flour over the cup until it is over full, and then level it off.
Cake flour is generally sifted before it is measured.
If the recipe calls for measuring before sifting, such as “one cup flour, sifted,” then the flour should be measured first, then sifted.
Brown Sugar
Tightly pack brown sugar into the measuring cup until level with the top edge. Use the back of a spoon to pack the sugar down.
For a less messy alternative, dip the measuring cup into the brown sugar bag and use your fingers from outside the bag to press the sugar firmly down into the cup until it is level with the top edge.
Confectioner’s (powdered) Sugar
Confectioner sugar is normally sifted before it is measured. After sifting, lightly spoon the sugar into the cup so it is mounded and overfull, and then level it off.
Granulated Sugar
Scoop the measuring cup into the sugar until it is mounded and overfull, and then level it off.
Sticky Sweeteners
Honey, corn syrup, and molasses are measured in a liquid measuring cup. If you lightly oil the measuring cup, the sticky ingredient will slide out easily.
Dry Spices
Dip a measuring spoon into the jar or container until the spice is mounded and overfull, then level it off.
Other Dry Ingredients
For nuts, seeds, oatmeal, or cornmeal, either pour the ingredients into the cup or scoop the measuring cup into the ingredients until they are mounded and overfull, and then level it off.
Tip 4: Filling Cake Pans
The general rule of thumb is to fill a cake pan two-thirds to three-quarters full, leaving enough room for the cake to expand and rise as it bakes.
If the pan is fuller, the batter may spill over the sides of the pan, and if the pan is not filled enough, the cake may be dense or flat.
If you are making layers, it is best to weigh the cake pans as you fill them so that each pan is equal in weight. If you don’t have a kitchen scale, check the level of the batter in each pan with a toothpick.
Cupcake pans should be filled about two-thirds full.
Swiss roll-type cakes are baked in jelly roll pans with short sides. The pan should be about three-quarters full of batter. Use an offset spatula to gently spread the batter evenly into the corners and along the edges.
Try to spread the batter as evenly as possible, as thinner areas will bake quicker and dry out.
Tip 5: Baking the Cake
Preheat the oven before baking unless the recipe directions state to start with a cold oven. Preheating the oven usually takes 15 to 20 minutes, but allow enough time to reach the correct temperature before putting the cake in the oven.
Cakes should be baked as close to the center of the oven as possible.
If you are baking two or more pans simultaneously, leave space between them and the sides of the oven for good air circulation.
Position the oven racks before preheating the oven so that the rack on which the cake will be placed is in the middle position. Then, when baking, place the pan or pans in the center of the rack.
If a butter cake is not baked immediately, pour the batter into the pan and refrigerate until it is ready to bake. Don’t leave the batter in the mixing bowl, as some of the beaten-in air used for leavening will be lost when allowed to sit and poured into the pans later.
Avoid opening the oven door until the minimum baking time has elapsed. Doing so too soon can cool the oven and cause a cake that is not entirely baked to fall.
If you have checked for doneness but the cake needs additional baking, quickly and gently close the oven door. Do not jar the pan, which may cause the cake to fall.
Tip 6: Testing for Doneness
When a cake is made, it starts shrinking slightly and pulling away from the side of the pan.
A cake tester or toothpick inserted near the center of the cake should come out clean with no crumbs attached. When pressed lightly in the center, the cake should spring back without leaving an indentation.
Only remove the cake from the oven when it is completely done. Otherwise, it is likely to fall.
Tip 7: Cooling & Removing the Cake from the Pan
Small butter cakes, such as cupcakes, can be removed from the pan immediately after baking and placed on a wire rack to cool.
Larger butter cakes, such as 8— or 9-inch cakes, should be cooled in the pan for 10 to 15 minutes before being removed to help prevent them from breaking apart. Then, they should be removed from the pan and placed on a wire rack to cool.
First, to remove the cake from the pan, run a small metal spatula or knife around its inside edge to ensure it is entirely loosened. Then, place a wire rack over the top of the cake and invert the pan and rack together to unmold the cake onto the rack.
If the cake sticks to the bottom of the pan, turn it back over and try sliding an offset spatula underneath it to loosen it from the pan, being careful not to tear the cake.
After the cake is removed from the pan, turn it over, cool it on the rack, and then top it up.
A butter cake can also be cooled completely in its pan; place the pan on a wire rack to cool so there is good air circulation around it. Cakes should be completely cool before applying frosting or icing.
To remove the cake from a springform pan, first, run a small metal spatula or knife around the pan’s inside edge to ensure the cake is entirely loosened. Then, loosen the clamp to open the side of the pan and lift the side away from the cake. Slide a metal spatula under the bottom of the cake to loosen it from the bottom of the springform pan, and slide the cake onto a wire rack to cool.
A sponge cake, whether baked in a jelly roll pan or regular round or square cake pans, must be removed from the pan as soon as it is baked. Because it is so tender, the cake will easily collapse from the steam.
Foam cake baked in an ungreased tube pan, such as Angel Food Cake, is turned upside down immediately after baking so it does not collapse while cooling. Because the cake has a fragile structure, its weight will cause it to collapse while still warm.
Many tube pans have small, one—or two-inch “feet” to support the inverted pan. If the pan doesn’t have feet, invert it and place the tube over a narrow bottle, such as a wine bottle, to support the inverted pan while cooling.
When completely cooled, run a metal spatula or knife around the inside edge of the pan to loosen the cake. Invert the pan to unmold the cake, then place it on a serving plate.
The Bottom Line
I hope this guide, tips, and techniques will make cake baking easier and your next cake will be a delicious success.
