This post is FILLED with my best tips for baking cakes…25 tips to be exact. I won’t bore you with a long intro here, since we’ve got a lot to cover. First I’ll say that these tips are in no particular order, because I think they’re all pretty important in their own way. So, let’s get to the 25 Insanely Useful Tips for Baking Cakes.
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Tip #1:
If a cake recipe calls for butter, get it almost room temperature, but slightly cooler. It’ll warm up when mixed.
Tip #2:
You can substitute buttermilk by using 1 cup of regular milk, minus a tablespoon. Then add back in one tablespoon of lemon juice. Let it sit for five minutes. If you need more than one cup of buttermilk, just adjust the ratios as needed.
Tip #3:
Adding just a touch (1/4 – 1/2 tsp.) of almond emulsion to vanilla cake really brings out the vanilla flavor and you don’t really taste the almond flavoring. Try this almond emulsion:
Tip #4:
Use a paddle (flat beater) attachment to mix your cake batter. It’s not as harsh on the batter as the whisk attachment. I use this one:
Tip #5:
Don’t substitute baking soda and baking powder. They aren’t exactly interchangeable. Without going in to too much scientific detail here, you’ll use soda when an acid is added to the batter like lemon, buttermilk etc. Baking soda is much stronger than baking powder, so don’t try subbing them out equally.
Tip #6:
If the recipe calls for cake flour and you don’t have any, you can make your own in a pinch. For each cup of cake flour you need, just take out two tablespoons of flour and add in two tablespoons of cornstarch. Mix it well.
Tip #7:
Don’t adjust the cake recipe (unless you’re really experienced, or feeling lucky.) You don’t want to make adjustments to the ingredients or you could throw off the ratios and you don’t want to change the mixing method because you could get a totally different texture than you expected.
Tip #8:
When trying to get cold butter to come to room temperature, cut it into smaller chunks so it will warm up quicker.
Tip #9:
Room temperature ingredients mix better than cold ingredients. Try to get your cold ingredients as close to room temperature as you can before mixing your cake batter.
Tip #10:
When measuring flour, don’t pack it down into the measuring cup. Spoon it out of the flour bag and into the measuring cup. Packing it down, by using a measuring cup to spoon it out of the bag, will add too much flour to your cake batter.
Tip #11:
Prepare your pans well, so you don’t waste time making the perfect cake, only to have it stuck in the pan. You can see my tips for getting your cakes to release properly here: Getting Your Cakes to Release From Their Pans
Tip #12:
Check your oven temperature. Get yourself an oven thermometer. They’re cheap. Pop it into your oven and make sure the degrees you’ve set your oven to, is what’s showing up on your thermometer, then adjust as needed. I have one like this one:
Tip #13:
Don’t leave the oven light on when baking. Ok, some ovens this may not make a difference, but I’ve noticed in mine that if I leave the light on, it seems to brown cake layers more on that side of the oven.
Tip #14:
Don’t slam the oven door or otherwise jostle the cake inside. That’s a good way to get the cake to sink.
Tip #15:
Don’t over-beat a scratch cake batter. The texture of your cake will come out all wrong. It can be super dense, it could fall, it could have gluey streaks and even tunnels in it. You can beat a cake box mix batter longer, but not a scratch cake.
Tip #16:
When adding chocolate chips or fruit bits into your cake batter, coat them with flour to help keep them from sinking to the bottom of the pan.
Tip #17:
Once your cake is baked, cool them inside the pan and on a rack for only about ten minutes (a bit longer for large or bundt cakes). After ten minutes, turn them out of their pans to cool on the rack completely. If you let them sit too long in their pans, you could have trouble getting them out later. (Check out my post about releasing cakes)
Tip #18:
Do freeze your baked cakes. If you do it the right way, you won’t get freezer burn and no one will ever know they’ve been frozen. Get my tips here: Tips for Freezing Cakes and Cupcakes
Tip #19:
Use magic line pans. Seriously don’t put off buying some. Once you do, you’ll kick yourself for not getting them sooner. Your cake will come out evenly baked every time. You can find magic line pans at the link below:
Tip #20:
Stop worrying about getting flat tops on your baked cakes. There are a ton of tricks out there to get them to bake with flat tops, but I don’t like messing with the texture of a cake. Let the cake layers bake up normally and then just use a leveler to cut off the dome. You don’t need a fancy leveler either. Just use a large knife or this leveler here:
Tip #21:
Make sure to check your baking soda and baking powder. They’re not good indefinitely. Write the dates on your containers when you open them the first time. If you’re like me, you think you’ll remember, but you never do.
Tip #22:
Ok, this is an obvious one, but you’ve GOT to preheat that oven. Make sure it’s fully preheated before you get that cake in there.
Tip #23:
When mixing up your cake batter, don’t skip out on scraping down the bowl. It’s important to get any random bits of butter or flour incorporated into the batter. If you’ve got a stand up mixer, also scrap the bottom. Sometimes the beater doesn’t reach areas toward the bottom.
Tip #24:
This one might go without saying, but don’t open your oven a hundred times to check the cake. You’ll let out too much heat, which will hurt your baking time and could cause the cake to sink.
Tip #25:
When baking cakes with fruit in them like banana, carrot, zucchini or pumpkin, let them sit overnight before serving them. This helps the flavors to meld together and they’re much tastier the next day. Just make sure to cover well with saran wrap or press-n-seal, so it doesn’t dry out.
Phew! That’s a lot of tips! Now, to be fair, there are more I could add, but there’s only so much one can take in at a time. If you’ve got tips I missed, feel free to add them to the comments below. I’d love to hear them!
And here are a few of my favorite cake recipes on the blog:
- For scratch cakes:
- For doctored cake mix cakes:
Don’t Forget to Pin it for Later!
blessings an many thanks
Here is an idea to slow down the browning around the edge and to reduce the dome that forms in the the middle. Take strips of terry cloth from an old clean towel, make the strips the height of the pan. Get them wet, squeeze out the excess water. With a large safety pin, pin them on the outside of the pan. This insulates the edge, so the cake bakes more evenly.
Yes! Great tip! Thanks for adding it ?
Or you can just purchase the insulated baking strips they sell at Michael’s; not sure if they were Available during the time of this post.
Excellent tips. Thanks so much for this!
Great tips
Thanks for sharing
Okay! I have always wanted to learn how to bake a cake from scratch but was too afraid. With your 25 Tips I am no longer afraid. Will start tomorrow- no make that today!
That’s awesome! Let me know how it goes 😉
I have seen in several videos on her and Instagram where a liquid is used on the cake after it’s been baked. I can never get an answer as to what that is. Does anyone know?!
Hi, are you referring to the simple syrup that is sprayed onto cake layers? If so, that’s just a simple sugar syrup that some decorators use on their cake layers to keep them moist. I don’t use it, but some do…it’s just your preference. Yolanda Gampp is who I’ve seen use this a lot in videos. She’s even got a recipe for it here: https://howtocakeit.com/blogs/cakes/39756609-yos-simple-syrup
Be careful if you try it as you can end up using too much and it’ll mess with the stability of the cake. Also, before adding frosting to your cake layer, I’d wait for the syrup to sink in a bit.
DIY I cut strips of terry cloth (old towel) the width of my pans. Wrap it around the pan and use a big safety pen to hold it on. When ready to bake a cake wet this and wrap it around the pan. There will never be a dome on your cake.
Oh that’s a great tip! Thanks for sharing! 🙂
I use the almond emulsion with vanilla extract and vanilla bean paste to flavor the almond cake flavor or what they call (wedding cake) and get so many compliments. The three together compliment each other. I love baking. I am just starting to get into fondant. I usually only do gourmet cupcakes.
Yes I agree…those flavors together are SO good!
Wow, Nice and very helpful tips for baking, all the tips are superb. There is an amazing tip for baking is that if you want that your cake will break from the top, you can use a rubber band or any hair band to cover the baking dish from the surrounding.
Many thanks this is useful. My oven is small .l can bake 1 pan at a time is it o.k for the rest of the cake mix to wait until l bake the first batch of the mix.Thank uoy in advance and excuse my english.
It may be okay to let it rest in the fridge as long as it doesn’t stay like that for long. It’s always best to bake the batter right away, but letting it rest in the fridge just for the amount of time it takes for the other layer to bake, might be okay. That works better if the cake doesn’t include baking soda and it just uses baking powder, however you don’t want to leave the baking soda out of a recipe just to do it though. Anyway, I’d just try it out and see. It really just depends. Let me know if you try it out and what happened! Oh, and your english is good!
I wouldn’t recommend leaving cake batter out for long as raw eggs can cause some issues at room temp so cover remaining cake mix place in fridge..probably ok for the 30 mins or so .your English is perfect my dear …?
Yes…good advice. I should have mentioned to chill it!
I baked cakes from home for 22 years and all of the tips given are spot on. My mother taught me some of the best lessons, especially about measuring flour…whisk the flour in the container to lighten it; spoon it into the measuring cup and level with the straight edge of a knife; sift and remeasure! You’ll be shocked to see that you typically have approximately 1/3 cup more flour even when using “pre-sifted” flour. I add my leavening ingredients on the second sift. My only experience with domed cakes comes from using boxed cake mixes BEFORE I began my business and switched to all from scratch baking. Bringing ingredients to room temperature, using the spoon and level measuring method for flour and weighing layers in the pan as they are being filled results in level cakes, every time.
Yes! Such good tips…thanks Nina!
the best insanely useful tips for baking cakes information. thanks for sharing.
Also, do you have an any clean kitchen-related site?
Thanks! I don’t have any kitchen cleaning posts, but I do have one about organizing baking supplies. You can find that here: https://iscreamforbuttercream.com/organize-baking-supplies/
Thank you very much 🙂
You’re welcome!
Why do cakes crack after taking them out of the pan
Hi Terry, So when baking cakes, sometimes they crack for a number of different reasons. It could be that the oven temp is a little too high. Even if it’s set on what the recipe says, the oven could just be off a bit. It could also be that there is a bit too much leavening ingredients added to the recipe like baking soda or baking powder. Sometimes it’s just the nature of the recipe and not a huge deal. If it’s just a small crack, it can just be sliced off the top. As far as them cracking after you take them out of the pan, it could be that there is a large dome on the top of the cake once it’s baked and then when you invert it onto your cooling rack, the dome causes it to crack. If you have a really high dome on your cake, you might want to trim a bit of that off before inverting them onto your cooling rack and that may help. When flipping your cake out of the pan, just set the rack or a large cake plate over the top of your pan and then just flip it all over. That helps get the cake out of the pan quickly and without really handling it. I hope this helped a bit!
I found a ‘cheat’ way to leveling a cake: once cooled on the racks, eye them to see which layer is the most even – this will be your top layer. The other two layers (if you’re doing a triple layer ) may be slightly uneven; if so, match the highest part of one layer to the lowest part of the second layer and turn the second layer upside down on top of the bottom. Turn the top even layer upside down as well. This may be a little confusing for some but it works beautifully when you’re stacking layers; makes for a very even looking cake and no leveling off needed.
Oh I get what you’re saying and that’s really clever! Like putting puzzle pieces together. Thanks for the tip!
baking cake important and this business is very popular in these days. awesome content. thanks