Creaming butter and sugar incorporates air for many butter cakes. Whisked-egg cakes depend on stable foam, while oil-based cakes often use a simpler stir-together method. Follow the method specified because changing the order can alter structure even when the ingredients remain the same.
Choose the right method
Creaming butter and sugar incorporates air for many butter cakes. Whisked-egg cakes depend on stable foam, while oil-based cakes often use a simpler stir-together method. Follow the method specified because changing the order can alter structure even when the ingredients remain the same.
Prepare pans before mixing
Grease, line and flour pans as directed before combining wet and dry ingredients. Batter can lose lift while waiting. Use the pan size named in the recipe; a different depth changes baking time and may cause overflow or a dry centre.
Measure and mix carefully
Weigh flour when possible and avoid packing it into a cup. Bring ingredients to the temperature requested by the recipe. Mix until the batter is uniform, but do not keep beating after flour is incorporated unless the method specifically requires it.
Know your oven
Preheat fully and place pans where air can circulate. Opening the door early can cause a delicate cake to sink. Home ovens cycle above and below the set temperature, so use visual cues and consider an oven thermometer if results are inconsistent.
Test and cool
A baked cake often springs back lightly, pulls just slightly from the pan and produces a clean or crumb-tipped tester. Chocolate and very moist cakes can leave a few soft crumbs. Cool according to the recipe before turning out or frosting.