A moist, delicious cake—whether it's a classic vanilla or a treat for chocolate lovers—serves as a centerpiece for any special occasion. Even though store-bought is always an easy option, there's a unique satisfaction in baking a cake from scratch. Making your own bakery-quality cake in your own home doesn't have to be daunting and is simpler than it appears.
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Using our Test Kitchen’s tried and true methods, we’ll teach you how to make a homemade cake that's so good everyone will think you bought it from a fancy bakery. It takes a bit of time, but (as you’re about to learn) the steps for making a homemade cake taste and look professional are actually relatively easy.
Jacob Fox. Food Styling: Annie Probst. Prop Styling: Addelyn Evans
How to Bake a Cake
The first step is to choose a recipe. Keep it simple with a yellow cake or try a showier option like a chocolate devil’s food cake or a red velvet cake. Prefer something unique? Then consider a German chocolate cake or a prosecco cake. Explore birthday cake recipes for inspiration. These directions cover almost all types, but note that angel food, pound cakes, sponge cakes, and chiffon cakes require different methods, so consult separate guidelines if you're making these.
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Step 1: Prepare Baking Pans
In order to prevent sticking, make sure to prep your pans before pouring in the batter. Most recipes require greasing and flouring the pan or lining it with parchment paper, except for angel food and chiffon cakes.
When looking for the right type of baking pan, remember shiny pans are ideal as they absorb less heat and ensure a golden crust. If using a dark or dull pan, reduce the oven temperature by 25°F and check the cake 3 to 5 minutes early to prevent burning.
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Step 2: Allow Ingredients to Reach Room Temperature
Many recipes advise letting ingredients, such as eggs and butter, reach room temperature before mixing. This ensures the butter blends smoothly and the eggs contribute to a fluffier cake. For safety, never leave eggs out longer than the recipe suggests.
Test Kitchen Tip: Never use melted butter when softened butter is called for. It will ruin the cake’s texture.
Step 3: Preheat the Oven
Proper oven preheating is crucial—at least 10 minutes—so your cake doesn't bake too quickly and crack or too slowly and become coarse. Use an oven thermometer for accuracy. When using dark cake pans, reduce the recipe’s temperature by 25°F.
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Step 4: Stir Together Dry Ingredients
Next, combine all of your dry ingredients—typically flour, baking powder or soda, and salt—in a bowl before adding them to the batter. This simple step ensures even distribution throughout the mixture.
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Step 5: Combine the Butter and Sugar
In order to make a light, airy cake, begin by beating butter or shortening with sugar until fluffy, a process known as creaming.
- Start by mixing butter on medium speed for 30 seconds. Use a higher speed for hand mixers.
- Then add sugar (and vanilla, if called for) and beat until the mixture is light and fluffy, about 3 to 5 minutes. Make sure to scrape the bowl often. This creates tiny bubbles that result in a fluffy texture.
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Step 6: Add Eggs One at a Time
Add eggs one at a time, beating well after every single addition. This step helps structure the cake by supporting air bubbles.
Test Kitchen Tip: Break the eggs individually into a custard cup or small bowl first. This way, if you get shell fragments, you can easily fish them out of the cup, rather than trying to get them out of the batter.
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Step 7: Alternate Adding Dry and Wet Ingredients
Remember to avoid overmixing to prevent a dense cake. Alternate adding dry and wet ingredients to balance gluten formation.
- Start and end with the flour mixture, alternating with milk (or specified liquid) into the butter-egg-sugar blend.
- Mix on low speed after every addition until combined. Overmixing can create irregular holes in the cake.
Step 8: Pour Batter into Pans and Bake
Next, you should spoon the batter evenly into the baking pans. Spread it to the edges using an offset spatula for even distribution. Follow your recipe’s exact baking instructions.
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Step 9: Check Cake for Doneness
In order to avoid dryness, start checking the cake after the recommended minimum baking time. When making creamed cakes, use a wooden toothpick to test the center. It should come out clean with a few crumbs. If wet batter appears, you should bake a bit longer and retest with a new toothpick.
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Step 10: Cool the Cake Layers
Cool the cake layers in their pans on a wire rack for no more than 10 minutes. To remove the cake, run a knife around the edges, place a rack over the cake, and invert. Lift the pan gently, and if you used waxed or parchment paper, peel it off carefully.
Let the cake cool completely (about 1 hour) to make sure it firms up, minimizing breakage during frosting and preventing the frosting from melting.
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Step 11: Assemble the Cake
In order to keep crumbs from the frosting, brush the cake layers with a pastry brush. Spread about ½ cup of frosting on the first layer, then add the next. Repeat for every layer.
Test Kitchen Tip: It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer, 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups.
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Step 12: Add a Crumb Coat
Creating a crumb coat is essential if you want a professional finish. Simply spread a thin layer of frosting over the cake to seal in crumbs. Allow it to set for 30 minutes.
Test Kitchen Tip: For a quick cleanup, tuck small pieces of waxed paper around and under the first layer, which should be on a cake pedestal or cake plate.
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Step 13: Frost and Decorate
Finally, use an offset spatula or table knife to generously spread the remaining frosting over the cake, adding swirls as desired. Serve the cake within 2 hours or store it in the fridge.
With your newfound skills, you can practice cake decorating using different colored frostings, piping, and toppings. Explore easy and elegant cake recipes for more inspiration.
Frequently Asked Questions
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Yes, absolutely. All of these tips can improve the quality of your boxed cake recipes.
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Your cakes will need room to rise, so aim to fill your pans no more than two-thirds full. If you need your cake to be taller, bake in thin layers and stack the baked layers to add volume.
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The center oven rack is your best bet in most ovens, as your cake will bake more evenly in the center of the oven.
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If your cake has a domed top, try lowering the oven temperature to slow down the rise of the leavening agent. To fix any unevenness, let the cake cool completely, then use a long serrated knife to trim the top level. Simply slide the blade across the surface and, once it's trimmed, flip the cake over so the flat bottom becomes the new top.