20 cake baking tips that will help you make the very best moist, fluffy, and delicious cakes!
There are few smells that make you feel as warm and happy as that of a cake baking in the oven. It’s wonderful, isn’t it? Today I’m going to share some cake baking tips that will take your skills to the next level.
Before you know it your friends will be asking, “What bakery did you use?”
Here are 20 of the best cake baking tips!
- If you want a rich, homemade taste when you make a cake from a box, use butter instead of oil. You can also try adding an extra egg, and definitely use whole milk rather than water.
- Bring butter and eggs to room temperature before you use them. If you need to soften the butter in a hurry, place it on a plate, heat a glass in hot water and cover the butter with it.
- Having cake batter thrown all over your clothes or your kitchen is no fun, but it’s an easy fix. Get a thin paper plate and poke the beaters through it before attaching them to the mixer. The paper plate will be on the receiving end of spatters.
- Sift dry ingredients together to add air into the batter and you’ll enjoy a feathery, light cake.
- When you’re mixing the dry ingredients, add in a small box of instant pudding. It makes for a wonderfully moist cake.
- Another way to ensure a moist cake is to drizzle a tablespoon or so of milk over the top after you bake it
- It’s definitely worth it to sift the flour before you measure it. Sifted flour is lighter than regular flour.
- Don’t use the measuring cup to scoop flour. It packs the flour so you’ll almost certainly use too much. Spoon the flour into the measuring cup and scrape the excess away with the back of a butter knife or spatula.
- Lightly toss all the add-ins (like nuts or chocolate) in flour before folding them into the batter. It will prevent them from sinking to the bottom.
- When you’re creaming butter and eggs, don’t stop until the mixture is pale and fluffy.
- Release air bubbles in the batter after you’ve poured everything into cake pans. Tap the bottom of each pan on the counter and you’ll see little bubbles rise to the surface.
- Dark colored pans absorb more heat than do light colored pans. When you bake in a dark pan the crust of the cake will be darker.
- To decrease the likelihood that your cake will have a hump in the middle, make sure your oven isn’t too hot.
- Cakes are fragile things. Don’t open the oven door to peek while baking. It can cause your cake to fall.
- Speaking of preventing cakes from falling, don’t remove it too early from the oven or risk a dip in the middle.
- Ever had a cake turn out with hard, brown edges? Next time, when you put the pans in the oven, don’t let the edges touch each other.
- Put your cake pans on the middle shelf of the oven.
- Remove the cake from the oven a few minutes before the recipe says you should. It will continue to cook in the hot pan.
- There are a few ways to check to see that your cake is ready to come out of the oven. 1) Lightly press it. If it springs back it’s done. 2) Insert a toothpick in the center of the cake. If it comes out clean, it’s ready. 3) When the cake is beginning to pull away from the edge of the pan, it’s done.
- When you take the cake layers out of the oven, leave them in the pans for at least 10 minutes before turning them out on the cooling rack. They’ll be less likely to crumble and fall apart.
What do you think of these cake baking tips? Did I miss any of your favorite tips or hacks that you’d be willing to share with readers? Leave a comment!