Baking is a science in which each ingredient plays an important role and has the ability to alter the end product. Hence, it requires a certain process and procedure that we must follow for the best results. Here are 10 tips to successfully bake a cake from scratch. I also included a recipe that I use and follow.
04Step 4: Add the eggs - Add the eggs one at a time, mixing well after each addition. Make sure the egg is fully mixed in before adding the next one.The batter should stay smooth at this stage. If it looks slightly curdled, don’t panic. Add one tablespoon of the flour mixture and mix gently until smooth again.
05Step 5: Add the vanillaAdd the vanilla extract (and any other flavoring, if using) and mix just until combined.
06Step 6 - Add the Flour and MilkAdd the flour mixture and milk in batches, starting with flour and ending with flour.Mix gently and stop as soon as the batter looks smooth and combined. Do not overmix. At this stage, overmixing can make the cake dense instead of soft.The batter should be thick, smooth, and spoonable.
07Step 7 - Add the Flour Divide the batter evenly between the prepared pans. Use a spatula to level the tops so the cakes bake evenly.Tap the pans lightly on the counter to release any large air bubbles.
08Step 8 - Bake the Cake Place the pans on the middle rack of the oven and bake for 25 to 30 minutes.The cake is done when a toothpick inserted into the center comes out clean, and the top springs back lightly when touched. Avoid opening the oven door too early, as this can cause the cake to sink.
09Step 9 - Cool the Cake Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack and allow them to cool completely.Do not frost or store the cake while it is still warm.
10Step 10 - Store your Cake Properly - Once your cake has baked and cooled completely, storing it properly will help keep it soft and moist. If the cake is plain and unfrosted, it can be kept at room temperature for up to 2 days. If you need to keep the cake for longer, you can store it in the fridge for up to 5 days. The cake can be frozen for up to 2 months.Pro tip - Always let the cake cool completely before wrapping. Wrapping a warm cake traps steam and can make it soggy. If the cake is frosted, storage will depend on the type of frosting used. Buttercream cakes usually keep well at room temperature for a short time, while cream-based frostings need refrigeration.