How Do You Make A Cake From Scratch

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How Do You Make A Simple Cake From Scratch

How to make a Chocolate Cake from scratch

Ingredients 1/2 cup unsalted butter, softened and divided into 2-tablespoon pieces plus more for coating pans. 2 1/4 cups all-purpose flour, plus more for coating pans. 1 1/3 cups granulated sugar. 1/2 teaspoon salt. 1 tablespoon baking powder. 1 teaspoon vanilla extract. 1 cup 2 percent milk. 2 large eggs.

Why Isn’t The Cake Fluffy And Moist

There are a few reasons why this cake may come out drier and more cornbread-like than expected. First, it’s important that you bring the butter, eggs, and milk to room temperature before beginning the recipe. If they are too cold, the batter won’t form an emulsion and your cake won’t be light and fluffy. Then, make sure you don’t overmix the batter follow the recipe’s instructions for mixing times. Finally, an overbaked cake will be dry, so check it early. If your oven tends to run hot, consider using an oven thermometer to better monitor all of your baked goods.

Should You Put Sour Cream In White Cake

A long long time ago I remember reading in the cake forums about this magical white cake recipe called WASC cake that all the cake decorators used. I had no idea what it was but desperately wanted to know! Soon, I learned that WASC stood for White Almond Sour Cream cake and the first ingredient is a white box cake mix.

Whomp Whomp

Now, I dont actually have anything against anyone who uses boxed mixes or doctors boxed mixes. For my personal journey as a cake decorator, I was looking to make my own recipes that would make me stand out. Anyone can whip up a box mix but then it just tastes like everyone elses cake. You see what Im saying?

So why would you use this type of white cake recipe? Well not everyone is a scratch baker or wants to be. Or maybe they just want a quick and easy cake recipe that will for sure turn out. This recipe is definitely a no-fail and is what you might call a doctored box mix. The addition of the sour cream and eggs makes it more flavorful and moist. It also detracts from that chemical taste that most box mixes have.

Would I suggest you make this instead of scratch mix? Well really thats up to you. I promise I wont hold it against you one way or the other. Just always be up-front with your customers . If you say you bake from scratch then bake from scratch. If you use a box, its perfectly ok to say you use freshly baked cakes.

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Making A Simple Buttercream Icing

  • 1Whip this up quickly for a rich, sweet spread. This is the type of icing many people picture when they think of a classic birthday cake or cupcake topping. It can be made in less than twenty minutes, then spread over the top and sides of any cake to create a delicious, beautiful covering.
  • 2Soften 1 cup butter. The quickest way to soften butter is to place it in a microwave-safe dish and microwave it for 10â30 seconds. If you do not have a microwave, simply cut it into small pieces and leave it out on the counter. Either way, continue on once the butter is at room temperature and slightly soft, but not melted.
  • If you will be serving the cake to vegans, replace the butter and whipped cream with a vegetable fat with rich flavor, such as cocoa butter or coconut fat. These tend to melt and solidify more quickly, which can make them difficult to work with.XResearch source An easier alternative is margarine, but consider improving on its flavor by adding a small amount of melted vegan chocolate, maple syrup, or other strong-flavored ingredient.
  • 3Mix the butter and sugar together. Put the softened butter in a large bowl and gradually add 3 cups powdered sugar while mixing. This will go faster in an electric mixer, but can be done by hand within a few minutes as long as the butter is soft. If using an electric mixer, start at low speed and increase to medium once there is no dry sugar.XResearch source
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    How Do You Make Cake Batter From Scratch

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    How Do You Make White Cake

    To make the best white cake recipe ever, you need to make sure youre using the right ingredients. For this recipe we are using AP flour because it is the most versatile. We are also using a high-quality butter that does not have any artificial dyes in it The whiter the butter, the whiter the cake. Traditional white cake uses almond extract which happens to also be clear. Now, I myself do not love the taste of almond extract so I prefer to use vanilla bean paste and vanilla extract.

    BUT WAIT! You said that the ingredients had to be clear!

    True, I did say that but here we come to one of those taste over color rules in my book. There are not a lot of ingredients in this recipe that bring flavor to the table but the quality of the extract is #1. The vanilla bean paste and the extract WILL slightly tinge the batter to not a PURE white but for me, Id rather have that than no flavor at all. If you absolutely must have a white color then feel free to halve the vanilla in this recipe and add 1/2 tsp of almond extract.

    Another reason you might want to use almond extract or you can even use clear vanilla extract is if youre using this white cake recipe as a base for another cake recipe like my strawberry cake where color is really important. The whiter the cake batter, the truer the color will be after adding colors.

    How To Make A Drip Cake From Scratch

    Ever since I shared this recipe and tutorial for semi-sweet chocolate ganache drip truffles, Ive gotten so many questions on making white chocolate ganache drip truffles. Im so excited to share the following tips with you as a result of I understand how finicky white chocolate ganache will be if you happen to dont get the ratio and timing excellent. In truth, the primary time I made it the ganache was so skinny and runny that the drips simply ran down the aspect of the cake and pooled on the backside, even after cooling it to under room temperature! Ive since experimented with white chocolate ganache to seek out the right ratio of chocolate to heavy whipping cream, and have discovered some useful ideas for making it additional white and delightful.

    The very first thing it is advisable find out about white chocolate is that its not a real chocolate, that means theres a scarcity of chocolate solids and subsequently doesnt behave the identical as semi-sweet, milk, or darkish chocolate. As an alternative, its constructed from a combination of sugar, cocoa butter, milk merchandise, vanilla, and a few form of fatty substance known as lecithin. Though Ive by no means tried making white chocolate ganache with something fancier than Hersheys white chocolate chips, you possibly can be at liberty to go as branded or non-branded as you need. Generic white chocolate chips or a white chocolate bar chopped into small items will work simply effective.

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    Store Cake In The Freezer Not The Fridge

    One of the reasons your cake may end up dry is due to how you store the cake if youre not serving it right away. Storing your cake in the fridge for a night is definitely ok. Just make sure its covered really well , so that the air doesnt dry it out. If you need to store your cake for longer than a night, the freezer is a better option. You can head HERE to read my blog post about freezing, thawing and transporting your cakes.

    Alright, there you have it! Lots of tips for making sure you bake moist cakes from scratch every time!

    Use A Simple Syrup Or Glaze


    Simple syrup is not going to make a dry cake moist . But if your cake is already moist from using the steps above, simple syrup is the last step to seal in all your hard work and ensure it stays moist even longer. Simple syrup is in fact, incredibly simple. Just mix equal parts water and sugar, and microwave until the sugar is fully dissolved, stirring frequently in between heats. I use a silicone pastry brush to lightly brush a thin layer of simple syrup on the top of all my cakes.

    For some cake flavors, you may prefer a flavored glaze instead of a simple syrup. For instance, my Lemon Cream Cake has a lemon glaze made with lemon juice and powdered sugar, and my Coconut Cream cake has Cream of Coconut drizzled on top. Flavored glazes give you the option to add moisture and a flavor boost at the same time!

    Now you’re ready to get to baking an incredibly moist cake–let me know how it turns out! Check back soon if you’d like to try my extra moist cake recipes–Please Request a Recipe if you havent yet, or sign up for my Newsletter to be notified with a weekly email when new recipes are ready.

    Thanks for Reading.

    Have you tried these moisture-making methods in your cakes? Are there any that I’ve forgotten? Comment below as I’d love to hear from you!

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    Best White Cake Recipe

    One of our most asked questions isHow do you make cake from scratch? This is not an easy challenge. Homemade cakes tend to have a different texture than box mix cakes that most people are used to. From scratch cakes tend to have a lighter crumb, but also are often a little more dense than box mixes.

    If youre looking for a traditional homemade white cake recipe with a simple but delicious flavor, this is one of the best! It bakes up tall, is strong enough for layers, but has a soft crumb.

    Why This Basic Vanilla Cake Recipe Works

    • This easy vanilla cake recipe uses the 1-2-3-4 method which is from the 19th century. Its an easy method to remember the ratio of ingredients. 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.
    • I adjusted these quantities slightly to achieve the texture I was looking for. I used half a cup less sugar and a fourth cup less flour. This gave me a lighter cake that isnt overly sweet.
    • Cake flour is used for a fine crumb and delicate cake texture.

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    Moist And Rich Homemade Chocolate Frosted Cake

    These days, baking a cake is kids’ play anyone can do it. It’s easy to open up a boxed cake mix, add oil, eggs and beat. Then pour the mixture into a pan and bake. It’s a little harder to actually make a cake from scratch. But it can be done and it’s worth it.

    While boxed cake mixes are tasty, and are what the majority of Americans are used to eating, they simply aren’t as satisfying as cakes made from scratch. Scratch cakes take a tightrope balance of flours, leavening agents, liquids, fats and flavorings. Everything must be just perfect so the cake rises, doesn’t crumble and tastes just right.

    Still, it’s not too difficult to get it right by following simple instructions. Or if you’re not sure what to do, look it up or ask.

    Here are some tips for baking better cakes:

    • Replace baking powder and baking soda every six months for guaranteed freshness the two are not interchangeable.
    • Cake flour may be substituted for all-purpose flour by simply increasing cake flour by two tablespoons per cup. Cake flour gives cakes a finer texture.
    • Lightly spoon flour into dry measuring cups and level with the flat edge of a knife. Do not pack flour into cups, as the consistency of the cake will not be correct.
    • If using a stand mixer, first cream the butter with the paddle attachment, and add the sugar to cream with the butter, still using the paddle.
    • Mix the eggs into the batter one at a time, making sure each is fully incorporated before adding the next.

    Prepare Your Cake Pans

    How to Make a Cake from Scratch

    Spray your pan with baking spray or nonstick vegetable spray before filling with batter to prevent your cake from sticking. You can also use a parchment paper circle in the bottom of the pan for easier removal. Simply lay the parchment paper circle on top of the sprayed pan and fill with batter. The parchment paper does not need to be sprayed again.

    Using a parchment paper circle is a great way to get a nice, smooth finish on your top cake layer. Simply peel the parchment from your cooled cake and youre ready to go.

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    Homemade White Cake Mix

    Homemade White Cake Mix can be thrown together in no time! Use the mix right away or make it in advance and simply store it in your refrigerator until youre ready to bake. Homemade white cake at your fingertips!

    Did you know cake mix can easily be made at home? There was actually a point in my life where I was so brainwashed into thinking boxed cake mix or brownie mix was the only way. It is not. And if youre like me and find comfort in knowing what ingredients are going into your food youre cooking and delicious baked goodies, well my friends this is your jam.

    You may recall that Ive already made a homemade yellow cake mix and a chocolate cake mix from scratch. Both are easy and will yield a perfectly moist cake, fit for any celebration. It was only a matter of time before I busted out a homemade white cake version. Ill be sharing that recipe along with a fab frosting tomorrow.

    However if for whatever reason youre needing the recipe asap, then just email me through the contact form at the top of this page and Ill send it right on over to you.

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