How Do You Make A Cake

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

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.

10 of 10

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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 ¼ 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