How Do You Make A Cake

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Alternating The Flour And Milk

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Alternate adding the remaining dry ingredients with the wet. This way, the batter better absorbs all of the liquids without having to overmix the dry ingredients .

To start, make sure your flour, baking powder, and salt are sifted together. With the mixer on low , add in half the flour mixture. Continue to mix until the last streaks of flour begin to disappear. With the mixer still running, stream in the milk. Now is a good time to add the vanilla extract, too. Once the milk is mostly absorbed, stop the mixer and scrape down the sides and bottom of the bowl.

Turn the mixer back on to low speed, and add in the remaining dry ingredients. Once they begin to incorporate, bump up the mixer to medium. Only mix the batter together until it is smooth and the last visible bits of flour disappear. It is important not to overmix your batter or the cake may turn out dense, dry, and with tunnels running through the crumb. If you want some extra insurance, stop the mixer while there are still a few streaks of flour remaining and mix the rest of the way by hand with a rubber spatula. This way also makes sure that no dry pockets are left at the bottom of the bowl.

Cream Your Butter And Sugar

Bring the butter to room temperature before you begin baking. When it has reached the proper temperature, beat it until it’s creamy. Slowly add the sugar as you cream your butter if using a stand mixer. If you’re using an electric beater or mixing by hand, add a little of the sugar at a time and then mix until you have incorporated the full amount.

Different Cake Pan Sizes And Bake Times

for a handy table of different cake pan sizes, bake times and cake height. This Vanilla cake will work with the following cake pan sizes:

  • 2 x 20cm / 8 cake pan my base recipe , 30 minutes
  • 3 x 20cm / 8 cake pan 21 minutes . Otherwise, put 2 on middle shelf and 1 pan on shelf underneath. Bake top 2 pans for 21 minutes, remove from oven. Move bottom pan up and bake for another 2 minutes then remove.
  • 2 x 23 cm / 9 cake pans 27 minutes
  • 2 x 15.25cm / 6 cake pans 25 27 minutes, only make half a batch
  • Halve the recipe for a single round cake, 20 23cm / 8 9
  • 12 cup tube pan or bundt pan bake 1 hour, but note cake is not quite as fluffy as pictured and described. Still soft, but its slightly more dense
  • 23 x 33 cm / 13 x 9 rectangle pan 30 minutes
  • CUPCAKES! 24 perfectly domed, golden cupcakes or halve the recipe to make 12. Heres the Vanilla Cupcakes recipe.

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How To Make A Cake Without An Egg

We tested all the popular egg substitutes and found the three best subs for cake, hands down, no contest.

Whether you’re dealing with an egg allergy, you ran out of eggs and dont feel like running to the grocery store or youre cooking for someone vegan, eggs can be an issue in baking. But don’t fret: Weve got you covered with the very best ways to make a cake without an egg.

Rather than providing a specific recipe for you to follow, we tested all of the popular egg substitutes so you can tailor your favorite cake recipe to be egg-free.

If youve poked around online, youll know that there are myriad ways to replace eggs in baked goodies, including mashed banana or applesauce, chia and flax seeds, vinegar and baking soda, tofu and aquafaba. And thats fantastic. But also quite overwhelming. Do they all work? Which one is the best for making cake, specifically?

To keep comparisons consistent, we tested each of these methods on our Classic Vanilla Cake and our Carrot Cake with Cream Cheese Frosting.

Our favorite method of making egg-free cake was to simply substitute in a commercial egg replacer. We love how commercial egg replacers are easy to substitute and consistently yield airy, tender cakes with no weird aftertaste.

If youd really prefer to use a DIY egg replacement, our next favorite alternatives are vinegar and baking soda or tofu.

Silken tofu, conversely, made for dreamily moist carrot cake that rose gorgeously, but it made for rather dense vanilla cake.

Bake And Cool Your Cakes

how to make a cake without eggs

Bake the cakes according to the time and temperature in your recipe directions. Remove from the oven and cool on a rack for 10 minutes or as directed in your recipe. Remove the cakes from the pans and cool completely on wire racks before adding frosting. Make sure the top layer isn’t upside down on the rack otherwise, there will be grid lines on the top of the cake.

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    Making A Chocolate Mug Cake

  • 1Grease the inside of a large, microwave-safe mug. Choose a large mug that is about 12 to 16 ounces . If it’s any smaller, the cake may overflow and make a mess. Lightly grease the inside of the mug this will make the cake easier to remove.
  • You can use cooking spray, butter, or a cooking oil.
  • 2Mix all of the dry ingredients in the mug. Place the 3 tablespoons of all-purpose flour, 3 tablespoons of granulated sugar, 2 tablespoons of cocoa powder, and ΒΌ teaspoon of baking powder into the mug. Stir everything together with a fork or spoon.
  • If you want a slightly less-sweet cake, add a pinch of salt.
  • 3Stir in the wet ingredients. Add in 3 tablespoons of milk and 3 tablespoons of canola or vegetable oil. Stir everything together with a spoon until the color and texture are consistent. Scrape the bottom and sides of the mug often so that everything mixes in.
  • To enhance the flavor of the cake, add in a little bit of vanilla extract.
  • You could also add in some chocolate chips for extra flavor and a gooey texture. You can stir them in, or leave them sprinkled on top. Chocolate chips come in different flavors, such as mint, white, milk, and dark. Choose a flavor that you like best!
  • For a vegan version, use a non-dairy milk instead.
  • 4Cook the cake on HIGH for 90 seconds. The cake may puff up slightly as it cooks, but it will deflate once you stop the microwave. Don’t overcook the cake, or it will be too dry and crumbly.
  • How To Make Easy Buttercream

    If youre familiar with decorating cakes, feel free to skip this part but many of you have asked me to go more in-depth in how I frost and fill my cakes so that is what I am going to over in this section.

    While the cakes are chilling, now is a great time to make your easy buttercream. I love making easy buttercream because it comes together so quickly and tastes just like swiss meringue buttercream but faster.

    Step 1 Add your pasteurized egg whites and powdered sugar to the bowl of your stand mixer with the whisk attachment attached. Whisk on high for one minute so that the sugar dissolves.

    Step 2 Add in your softened butter in small pieces while mixing on low until its all added in.

    Step 3 Add in your vanilla and salt. Increase the mixer speed to high and whip on high until the buttercream is light and creamy. Give it a taste. If it still tastes like butter, keep whipping. It should taste like sweet ice cream.

    If your buttercream is clinging to the sides of the bowl and not whipping up, your butter could be too cold. Take out 1 cup of buttercream and melt it in the microwave until its just barely melted.

    Add the melted buttercream into the cold buttercream and continue whipping it until its light and fluffy. This can take up to 15-20 minutes so now would be a good time to wash your dishes

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    Where To Find A Cake In Creative Mode

    • Java

    Here is where you can find a cake in the Creative Inventory menu:

    Platform

    Here is where you can find a cake in the Creative Inventory menu:

    Platform

    Here is where you can find a cake in the Creative Inventory menu:

    Platform

    Here is where you can find a cake in the Creative Inventory menu:

    Platform

    Here is where you can find a cake in the Creative Inventory menu:

    Platform

    Here is where you can find a cake in the Creative Inventory menu:

    Platform

    Here is where you can find a cake in the Creative Inventory menu:

    Platform

    Definitions

    • Platform is the platform that applies.
    • Version is the Minecraft version numbers where the item can be found in the menu location listed .
    • Creative Menu Location is the location of the item in the Creative menu.

    Baking An Instant Pot Cake Without A Pan + Other Options

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    • I do not recommend making this Instant Pot Cake without a pan , as the batter will burn.
    • If youd like to make an Instant Pot chocolate bundt cake, you can try using a 6-cup bundt pan that will fit inside the Instant Pot like this one.
    • Ive also heard rumors of baking Instant Pot cakes inside of heatproof bowls but have not played around with this myself yet.

    OK, now that I have convinced you to pick up the proper pan, lets get to the batter, shall we?

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    What Vanilla Is Best

    Because vanilla is the main flavor for vanilla cake, quality matters. I always use real vanilla extract. I get it from Costco because its the best price. You can also use vanilla beans or vanilla bean paste if you want to splurge. Dont worry about vanilla extract being brown, you wont be able to tell once the cake is baked.

    Try to stay away from artificial vanilla flavoring unless you like that flavor which some people do and thats ok! But ever since I found out what clear vanilla extract is made from, I cant go back haha. Ok this might not really but true but still Read more about the difference between clear and natural vanilla.

    Tools You’ll Likely Need

    When ready, first assemble all of the tools you will need. Make sure you double-check the recipe and read it all the way through to see if there are tools besides these:

    • All ingredients for baking and icing the wedding cake
    • 12″, 9″, and 6″ cake pans, each 3″ tall. .
    • Parchment paper to line the pans
    • Large serrated knife
    • Cardboard cake boards in 12″, 9″ and 6″
    • 10 non-flexible straws
    • Offset spatula
    • A platter to serve the wedding cake on
    • To add decoration: a pastry bag with a round tip between size 3 and 7 for piping, and a toothpick for tracing
    • Lazy susan to use when decorating the cake

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    Tips From The Betty Crocker Kitchens

    • tip 1 Serve pineapple upside-down cake with sweetened whipped cream or an 8-oz container of frozen whipped topping , if desired. For 3 cups of sweetened whipped cream, in chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.
    • tip 2 Worried about inverting the upside-down pineapple cake? You can do it! After placing serving plate upside-down over pan, grasp firmly and flip in one quick motion. Confidence makes all the difference.
    • tip 3 Try adding dried spices to the brown sugar and butter mixture for a new flavor twist.
    • tip 4 Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

    My Best Vanilla Cake Recipe Is

    How to Make a Rainbow Cake
    • Plush, moist, fluffy crumb without being freakishly unnaturally so . No more dense cakes!

    • Keeps near perfectly for 4 whole days. 100% fresh on Day 1, still 96% perfect on Day 4. Thats unheard of!

    • Lovely vanilla and butter flavour without a greasy mouthfeel

    • Even, elegant crumb no large tunnels or irregular, crumbly holes

    • Bakes perfectly flat no levelling required!

    • Makes perfect cupcakes

    • Not overly sweet and

    • As tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries. In contrast, Chiffon Cakes and Japanese Sponges which, while lighter still, cannot actually hold up to much extra weight the bottom layer gets quite squished.

    So if all that appeals to you too, then I dare say this might become YOUR favourite vanilla cake recipe too! And heres a little preview to show you how soft and fluffy it still is after 4 days:

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    Can You Cover This Vanilla Cake In Fondant

    The answer is yes! You can cover this cake in fondant as long as you dont frost it with cream cheese frosting. Cream cheese frosting doesnt do well next to fondant, it makes it weep and get soggy. After your cake is frosted and chilled with the final layer of buttercream you can cover it in fondant.

    How To Make Ahead And Store The Homemade Vanilla Cake:

    Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a zip top freezer bag. Freeze the cake layers for up to one month.

    To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.

    Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.

    Read Also: Mrs Fields Happy Birthday Cookie Cake

    How Do You Make A Cake From Scratch

    Making a cake at home is incredibly easy! This recipe uses the creaming method to emulsify the ingredients. This also incorporates air to give the cake a light and fluffy texture.

    The Batter It’s important to set the cold ingredients out for about 1 hour before you begin. The butter, eggs, and milk must be at room temperature in order for them to blend together properly.

    The Frosting – The frosting is my very favorite basic vanilla buttercream. I have a dedicated post for the frosting. Be sure to pop over and read all my tips for silky smooth frosting that isn’t overly sweet tasting.

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