How to Bake a Cake from Scratch – Video Recipe
Did you know that baking a cake from scratch is simple, easy and effortless? And yet, baking is a science and each ingredient plays an important role and has the ability to alter the end product. Hence, it requires a specific process and procedure that we must follow to get the best results. Here are 10 tips to successfully baking a cake from scratch. Also included is a recipe and step-by-step instructions to guide you through.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
Debunking the Myth of Baking from Scratch
The truth is, baking a cake from scratch is easy. It really is. I think the real problem is that people perceive it is hard. Otherwise, why would there be so many box-mixes out there? Right? NO!! I don’t use box mixes, and yet I can’t think of how it would be any easier than baking a cake from scratch.
First of all, let’s look at the ingredients in a basic cake – butter, sugar, flour, baking powder, and milk. I bet these are ingredients you already have on hand. So, the box mix is an extra ingredient that you need to buy. So how it is easier? I’d love to hear from those of you that love using box mixes in the comments below.
Start with a Simple Recipe
The simplest recipe on this blog is my one bowl vanilla or chocolate recipe (pictured below). It is literally dumping all the above five ingredients in a bowl, giving it a mix, pouring it into a cake pan, and then into the oven. Bake for 30 minutes, and voila! That is baking a cake from scratch. So, isn’t that easy?
Now, don’t get me wrong, I have nothing against using a box mix. Use it, if that is what you fancy. And yet, do it because you want to, not because you think baking from scratch is hard.
I want to take every opportunity I have to show you that baking a cake from scratch is not hard. And if possible, to get you to bake one, at least once. I baked my first cake when I was not even 10 years old. So, if a 10-year-old can do it, how hard can it be? Right?
Taking it to the Next Level
While baking a cake from scratch is easy, as you advance into baking you want to take those basic ingredients one step further. And this requires some additional knowledge. Because, after all, baking is a science.
There is a whole encyclopedia about baking. With instructions on what you must do, and what you must not do. And rightfully so. Since there is nothing worse than spending an hour baking only to remove a flat or under-baked, and sometimes over baked cake from the oven.
I am very grateful to have had a mother who taught me the basics of baking. Both my grandmother and mother were excellent bakers and cooks. And I am truly fortunate to have it in my blood. I love baking and cooking so much that over the years I have created many of my own recipes and shared them with family, friends, and now, here on my blog.
Did you know that I have more than 30 layer cake recipes? I also have many coffee/bundt/loaf cake recipes on this blog. And all of these are baked from scratch.
Let’s talk Ingredients and Substitutes (Save/Pin)
A great way to becoming a better baker is to take a moment to understand your ingredients. That is why on every recipe I have a section dedicated to ingredients and substitutes.
When you take a moment to think what this ingredient is, or how this ingredient works, you are already on the path to becoming a good baker. I don’t plan to give you the whole history or encyclopedia, and yet here are some background information that will help you better understand your cake ingredients.
First of all, a cake has mainly 5 basic ingredients that are used in almost all basic cakes. As you explore more recipes, you will learn how these can be used in many ways to get different outcomes. My mom would refer to this as playing with your ingredients. She’d smile and say – have fun and let’s see what happens.
Flour
Have you ever wondered how this single ingredient can be used in different recipes, and yet produce very different outcomes? From wonderful, flaky, tender pie crust to dense chewy bread?
All flour is graded by its protein content. There is all-purpose flour also known as plain flour (maida), which I use on this blog all the time because it’s easily available everywhere. Also, it works great as a basic dough. And when used with the right technique, can also produce flaky pies as well as chewy bread.
All-purpose flour is composed of both soft and hard wheat flours, which can be bleached or unbleached. The strength and texture of the baked pies or bread is a result of the gluten that is developed when the protein in the flour is combined with heat and liquid. That is why when making a pie crust we use our fingertips to work with the dough trying hard not to activate the gluten. And this gives us a nice flaky pastry. While on the other hand, the same flour when kneaded rigorously with the heal of your hand activates so much gluten that it gives us a wonderfully chewy bread.
Other types of flour
In addition, there are other types of flour, such as bread flour, which has more gluten in it. And we use it in bread like pizza, where we want that extra elasticity. And there is also cake flour, which has a higher percentage of protein that gives us soft tender crumbs and flaky pastries.
As I said above, the plain all-purpose flour is a great flour to use. And if used correctly, can produce great results. So, don’t worry if you can’t find cake flour or bread flour near you. Use what you got, and with a little better understanding of how to use it
Fat (butter)
Most bakers don’t realize that fat can make a huge difference in their baking. Whether it’s the type of fat or the temperature at which it is used.
Most cakes use butter. And butter tends to be very temperamental. When used properly, it can produce flaky pie crust and crisp-tender cookies. And yet, it can also be the reason for ragged-edge or tough cookies.
Also, butter is always used in combination with other ingredients like sugar, eggs, and flour. And every addition contributes to the texture and flavor of the baked product. For example, when creamed well with sugar, it can produce a wonderfully tender crumb to cakes. And when whipped into eggs, it can give the cake a light and fluffy texture.
In addition, always follow the instructions in your recipe. If it says room temperature, it should be soft, and yet firm to the touch, and not so soft that it can be squished easily with your finger. There is a huge difference when you cream a room temperature butter with sugar as compared to a soft butter with sugar. And this difference is especially visible when baking cookies.
Unsalted vs. Salted Butter
Ever wonder why most bakers insist on using unsalted butter, and yet they also add salt in the recipe? First of all, this is because every brand of butter comes with a different percentage of salt added. And seasoned bakers usually want to be in control of how much salt goes into their baked good.
The other reasons are that unsalted butter has less water content than salted butter. Also, salted butter contains annatto which is a color agent that gives the butter its yellow color. The more salt in the butter the more yellow the butter. This means that your cake is directly affected by that color and moisture in the salted butter.
And yet, salted butter can produce wonderfully light and tender cakes. So, next time you pick butter for baking, pick the unsalted. Otherwise, just omit salt in the recipe and use salted butter. The baked product will be just as delicious. Trust me.
Eggs
Eggs add structure in the form of protein and help balance the texture when combined with flour and fat. Also, egg yolks contain emulsifiers that give a thick and cohesive batter helping to keep all the ingredients together.
So you see, eggs play a very important role in baked goods. From adding structure, color, and flavor, as well as leavening. Too many eggs in a cake batter can result in a tough, dry and chewy cake. And too little can make the cake very delicate and crumbly, which isn’t always a good thing.
Egg Yolks vs. Egg Whites
Eggs are often listed as two separate ingredients – egg whites, and egg yolks. That is because when separated they both perform differently. Egg whites, when whipped and added to a cake batter, can give you a wonderfully light and airy cake, almost like a sponge. For example, an Angle food cake and genoise. This is not the same as whipping the whole egg into the batter. While egg yolks can be used to create wonderful emulsified custards and pastry creams without any egg white at all.
Therefore, you will often use only egg yolks or only egg whites in recipes instead of the whole egg. For example, vanilla pastry cream is made with only egg yolks, while meringue uses only egg whites.
Also, always use large eggs when baking cakes and pastries unless specified otherwise. A large egg is about 57 to 60 grams, so when in doubt use the scale to check it.
Sugar
While sugar is used to add sweetness to cakes it also adds structure, texture, color, and flavor. So often you will get a recipe that calls for white granulated sugar, brown sugar, dark brown sugar, etc. They all provide a different depth of flavor to your baked goods apart from their sweetness.
Did you know that sugar is a wet ingredient not dry? Yes, it is often referred to as a wet ingredient in baking. Because when heated it’s at a liquid state.
And sugar caramelizes when heated. That also contributes to the flavor. The more you heat it, the deeper the color of your baked goods will become. That is why cakes with a high percentage of sugar tend to be darker in color. And cookies with more sugar tend to become brown quickly.
Other Attributes of Sugar
In addition, sugar is often considered a preservative. Baked goods with sugar do not go stale as quickly as ones made without sugar. This is because sugar has a hygroscopic property. Which means it can hold onto moisture. This hygroscopic property helps reduce the development of gluten in baked goods. This results in moist and tender cakes.
And yet, using sugar as a leavening agent does not necessarily mean that it helps raise the cake. Since it does not work the same way as baking powder or baking soda. Instead, when creamed with butter, the added air trapped in with the two ingredients helps to get a light and airy texture.
Liquid
The added moisture to the cake batter helps hydrate all the ingredients. The liquid in cakes can be from simple water, milk, juices or thick sour creams. And the liquid helps create steam that expands the air cells and creates that volume we like in light fluffy cakes. In addition, liquid also contributes to tender and moist cakes.
Baking Powder/ Baking Soda – Leavening Agents
These are an essential part of baking. And too much or too little can create different results. I spoke extensively about these in the section on baking basics, and in this post – baking powder and baking soda in baking. So I’ll keep it brief.
Leavening agents release carbon dioxide gases into the cake when mixed into the batter. This helps the batter rise. Also, it gives a light and airy texture when combined with eggs, sugar, and flour. It is very important to follow the exact measurement of the leavening agent in your recipe. Since too much of it can cause very undesirable results in your baked goods, including a dry after-taste when too much is added.
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making a cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet.You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- Having said that, a simple Bowl, whisk and Spatula with a little extra effort will do the trick too.
- Personally, I believe in weighing ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- The same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- I think one set of baking pans is a must for any home baker. Personally, I like to bake three layers rather than torte my cakes and it bakes faster too. For most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans.
- Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
- Every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
10 tips to Successfully Baking a cake from Scratch
I – The ingredients
Always measure the ingredients properly.
If it says one cup, then use one cup, not a few tablespoons more or less. It makes a difference.
For example – a few tablespoons of extra flour can make your cake dense, and crack on top. While a few tablespoons less can cause the cake to sink.
I also have a post that explains the advantages of – measuring ingredients by weight and volume in more detail.
II – The temperature of your ingredients
Make sure your butter is room temperature, and yet not melted unless the recipe specifies.
- Butter – If the butter is not room temperature it will not cream well with the sugar and will stay lumpy.
- Eggs – Start with room temperature. This will help them combine well with the rest of the ingredients and not give you a curdled batter.
- Sugar – Use fine grain sugar that will cream well. Since coarse granulated sugar takes longer to cream and ends up staying grainy.
Tip – If you cannot find fine grain sugar just pulse the coarse grain sugar in a food processor for a few seconds.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
III – Over-mixing and Under-mixing
I know this is very confusing. What does it mean? How do I know when it’s enough?
Most recipes will tell you how long to mix. And yet, if you’re still not comfortable, use a kitchen timer. (I do it all the time, mostly because I’m multitasking).
Most cakes have a simple formula – cream the butter and sugar and you will know when this it’s done. Because it will appear light, fluffy and creamy. (Usually about 2 to 3 minutes.) You see this in the image below. This is well creamed. The butter gets lighter, and the sugar is almost melted with a slight graininess.
Also, most recipes say to add eggs one at a time and incorporate each egg well. What is means is – add each egg at about 20-sec intervals, combine the first until there is no yellow visible, then add the next. It is important to mix the eggs well as this can give your finished cake that light and airy texture we all love. (I explained this above).
Adding the dry and wet ingredients
Next, add the dry and wet ingredients. Always alternate the dry and wet, starting with the dry and ending with the dry. It is important to stir until they are incorporated completely.
In most traditional cakes this is how the cake batter would look. Some batters, such as chocolate cake batters, have more liquid. And yet, the batter should still be smooth without any lumps or trace of flour.
You can do this by hand or use the mixer on low. Here is where you do not want to over-mix and activate the gluten in the flour. ( I explained gluten above).
And, fill your pan 2/3 full leaving enough room for the cake to rise. If your pan is not lined, at least grease and flour it, so the cake will be released. If you grease but don’t flour the pan it does affect the rise of your cake.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
IV – Temperature of the oven
I know most professionals recommend buying an oven thermometer. It is a great investment. (see above under tools). Having said that, If you do not own one, then keep track of your oven. For example, if your recipe says to cook for 20 minutes, and your cake is done in 15 or 30 minutes, you can estimate how much hotter or cooler your oven is. And next time, make the adjustments accordingly and keep track again. When baking, the oven temperature is very important and can affect the end result of your baked goods.
V – Always preheat your oven
A good practice is to have your ingredients ready, switch on the oven and start mixing. This gives you approximately 15 minutes of preheating time.
VI – Prepare your cake pan
Some people buy special spray for their baking. I personally like to use Pam spray, and then use baking paper on the bottom, as well as the sides. Also, note – that if you do not prepare the sides of your pan – it affects the rise of your cake.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
VII – The use of cake strips and heating core
You can buy these ready-made nowadays. So it saves you a lot of hassle. And it does bake your cake level and saves you the extra work of leveling the cake later. Also, a heating core for larger cakes will bake your cake evenly, so you won’t have a wet center with a dry exterior. I use large flower nails as a heating core.
VIII — Overcrowding your oven
Overcrowding the oven can cause too many problems with uneven baking as well as sinking. Hence, it’s best to place the cake on the middle rack and away from the side of the oven. Also, pans should not touch each other when baking.
IX — Never open the oven door while baking
Opening the door when baking can cause your cake to sink. Therefore, most recipes will tell you how long to bake it. In addition, a great indicator is the cake-aroma from the oven. You will know when your cake is baked by the lovely sweet smell permeating throughout your home. Then, open the door, and do a toothpick test to make sure. If the toothpick comes out clean take the cake out of the oven. If not, give it a few minutes more and then test again.
X –Never leave the cake in the pan to cool for more than 10 minutes
Remove the cake from its pan and let it cool on a wire rack. And if you have greased your pans properly, this will be an easy job. Leaving your warm cake in the pan for long can cause the cake to sink. In particular, cakes like angel food and genoise need to be taken out of the pan as soon as they are out of the oven so that they do not sink.
On a personal note – here’s what I try to keep in mind
- First of all, organize yourself. Try not to multitask. (I know, easier said than done).
- Also, get all the ingredients ready before you start, so you don’t forget anything.
- And remember, baking is food science. While in regular cooking you can always add more salt or have the luxury of forgetting something. In baking, each ingredient has a key role and can affect the end result of your hard work.
- Finally, baking can be fun and exciting; it all depends on how you approach it.
- So take care of the basics and the rest is fun.
How to bake a cake from scratch – Vanilla Cake Recipe (Save/Pin)
Vanilla Cake Ingredients (variations below)
- 280 grams (2 sticks) of unsalted butter (room temp.)
- 200 grams (1 cup) white granulated sugar
- 4 large eggs (about 57 to 60 grams each – room temp.)
- 250 grams All-Purpose flour (2 cups )
- 2 tsp of baking powder
- 250 ml – milk
- 1 tsp vanilla extract
- 1/2 tsp salt
Method
- Preheat the oven to 170 Cor 340 F. And prepare two 8” cake pans.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
- Grease and flour the baking pan with baking paper.
- In a bowl, measure your dry ingredients, add the baking powder, and salt, and set aside.
- Measure the milk and set aside.
- Start by creaming the butter and sugar in your kitchen mixture (or by hand) for about 3 to 5 minutes until light and fluffy.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
- Next, add eggs one at a time, and beat until well combined.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
- Add the vanilla extract.
- Add the flour and milk in three batches, starting with the flour and ending with the flour. And mix until just incorporated. Here you do not want to overmix.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
- Take the bowl off the mixture – and give it one last stir scraping the bottom of the bowl.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
- Pour into your prepared pan and place in the oven (middle rack) for 20 to 25 min. Or until a toothpick inserted in the center comes out clean.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
- Cool for 10 minutes in the pan, and then on a wire rack completely.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
Other flavors you can make from this recipe
This recipe is so simple. So it’s easy to master and take to the next level. As a result, you can create so many different variations. The amounts below are for the original quantities. So if you change the serving amount – adjust quantities below accordingly.
Sour-cream vanilla cake
Replace the milk with sour cream and substitute 1/2 tsp baking powder with baking soda.
Lemon cake
Replace 3 tbsp of the milk with lemon juice and add the zest of one lemon (zest is optional). And substitute 1/2 tsp baking powder with baking soda.
Orange cake
Replace the milk with orange juice. And substitute 1/2 tsp baking powder with baking soda. In addition, add 1/4 tsp orange extract and 1/4 tsp orange zest. (orange zest and the extract is optional).
Chocolate cake
Replace 60 grams of flour (1/4 cup) with cocoa powder.
Chocolate mocha cake
Replace 60 grams of flour (1/4 cup) with cocoa powder. In addition, dissolve 2 tbsp of coffee in 2 tbsp of hot water. And add to the batter before you pour into the baking pan.
Save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
10 Tips to successfully baking a cake from scratch – How to bake a cake from scratch.
10 Tips to successfully Baking a Cake from Scratch with Recipe
Print Pin RateDescription
Ingredients
- 228 grams (1 cups) Unsalted butter room temperature
- 200 grams (1 cups) White granulated sugar
- 4 (4 ) Large eggs
- 250 grams (2 cups) All-purpose flour
- 2 tsp (2 tsp) Baking powder
- 250 ml (1.02 cups) Milk
- 1 tsp (1 tsp) Vanilla extract
- 1/2 tsp (0.5 tsp) Salt
Instructions
- Preheat the oven to 170 Cor 340 F. Prepare two 8” cake pans.
Grease and flour it or line it with baking paper. - In a bowl, measure your dry ingredients, add the baking powder, salt and set aside. Measure the milk and set aside.
- Start by creaming the butter and sugar in your kitchen mixture (or by hand) for about 3 to 5 minutes until light and fluffy.
- Next, add eggs one at a time, beat until well combined.
- Add the vanilla extract.
- Add the flour and milk in three batches, starting with the flour and ending with the flour. Mix until just incorporated. Here you do not overmix.
- Take the bowl off the mixture – give it one last stir scraping the bottom of the bowl.
- Pour into your prepared pan and place in the oven (middle rack) for 20 to 25 min. Or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Remove from pan and cool completely on the wire rack.
Recipe Notes
Variation to this recipe
This recipe is so simple. So easy to master and take to the next level. And you can create so many different variations. The amounts below is for the original quantities. Hence, if you change the serving amount - adjust quantities below accordingly.Sour-cream vanilla cake
Replace the milk with sour cream and substitute 1/2 tsp baking powder with baking soda.Lemon cake
Replace 3 tbsp of the milk with lemon juice and add the zest of one lemon. (zest is optional) and substitute 1/2 tsp baking powder with baking soda.Orange cake
Replace the milk with orange juice. And substitute 1/2 tsp baking powder with baking soda. In addition, add 1/4 tsp orange extract and 1/4 tsp orange zest. (orange zest and the extract is optional)Chocolate cake
Replace 60 grams flour (1/4 cup) with cocoa powder.Chocolate mocha cake
Replace 60 grams flour (1/4 cup) with cocoa powder. Dissolve 2 tbsp of coffee in 2 tbsp of hot water. And add to the batter before you pour into the baking pan.
Recipe Video
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Simone
Thank you for posting, this was all very helpful. I’ve always been curious about the particulars of baking (one egg at a time, when to take cake from pan to transfer to cooking rack, etc.)
I am curious however, my grandma has tried many times to make a red velvet cake made with beet juice many times and it never turns out right. Do you have any experience trying this method to achieve red velvet cake or can you suggest your own interpretation of a recipe?
Also, she has attempted to make a pear cake a few times and it’s always too wet (and they sink). Have any tips on how to stop these issues? We have a fresh pick of pears and she’s itching to try again!
Thanks so much in advance 🙂 Happy holidays
Veena Azmanov
Hey Simone.
It’s the small things in baking that take your products good to wonderful.
— Yes, one egg at a time will prevent curdling and a cooking rack will prevent cakes and cooking becoming soggy at the bottom.
— For cakes with fruit juices, like beet cake, you must make sure you follow the recipe precisely. In my red velvet cake, I have given instructions on how you can substitute beet juice for the food gel color. Perhaps that may give you some ideas
— Same with the Pear cake. Pears are naturally very juicy so you need a cake that has less or no liquid. Or you can try the upside down method as I have in my Peach Cake. Alternatively, you can use my Apple Pie cake with Crumble and ubstitute apples for pears. You can omit the crumble on top as well.
I hope this helps. Thanks
Alexis Dix
I found a local farmer at the farmer’s market who grows and grinds his own wheat flour. I have been no using his soft red wheat flour (whole wheat pastry flour) for my homemade pancakes and it works great. Can I use this flour for cakes?
Veena Azmanov
Hey Alexis. Sounds delicious but its best to make a small test batch (small recipe) and see if you like them. Alternatively, you can use half and half (half APF with it) and see how it goes.
Alexis Dix
Thanks for the advice. I appreciate it very much.
Barbara Phillips
Hello Veena,
I am completely captivated by your blog and pins!
J just tried making your Coconut Cake and am disappointed with my results. Yours appears to have a tender crumb, while mine has a thick crust on top and feels heavy in the pan. (Just removed it from the oven.)
I sifted the dry indredients. Was I not supposed to do that?
Each of the three eggs I used weighed 78-80 grams. I realize, now, they should weigh between 57 and 60 grams.
It took 1 hour 10 minutes to bake! The center remained gooey. I now see you recommend using flower nails. Must get some!
And, also, my husband gave me a stand mixer that seems to paste the butter and sugar against the bowl. it never gets fluffy and pale in color, as it did with my US Kitchen Aid. I have tried several times, now, and it just doesn’t achieve the same results. I am using the paddle attachment. The whisk didn’t seem to make a difference. Any suggestions?
Thank you so much!
Barbara
Veena Azmanov
Hey Barbara, I am so sorry to hear you didn’t have success with my coconut cake. I love that cake and it’s a tried and tested recipe. I make it so often. My kids love it so much and it does have a tender crumb.
Honestly, it’s a very forgiving recipe so sifting or not sifting the ingredients would not make a huge difference.
Where do you get such large eggs Mine barely make the 60 grams mark? But yes, in future you probably should give that some attention. Most of us nowadays barely 50 grams on a large egg.
It’s ok if the cake takes up to 60 mins – some ovens are slower. I bake at 160 C most cakes. But mine is fan assisted so that makes a difference.
Creaming the butter and sugar is an important method in getting a nice light and fluffy cake with a soft crumb.
If you run the mixer on high does it help to cream the mixture better?
Perhaps you can give it a good start with a whisk first and see if it helps.
Make sure the butter is soft room temperature and see if that makes a difference.
Also is the paste issue only with small quantities of butter and sugar?
Wish I could help more.
Barbara Phillips
Thank you so much for your reply, Veena, and so quickly!
I must say, in spite of the dense texture and thicker crust I achieved, the coconut cake is delicious. Just sprinkled confectioners’ sugar on it tonight, but will add whipped cream and strawberries tomorrow.
I will try your suggestions when attempting to cream butter and sugar next time. I’m eager to make many more of your recipes.
Thank you very much!
Barbara
Veena Azmanov
Thank you, Barbara. Whipped cream and strawberries sound delicious.
Tania
Just made this as so delicious and easy! My first ever cake from scratch. Made one 9 x 13 cake, so needed to lengthen the time a bit. Thank you for inspiring me to try to bake from scratch.
Veena Azmanov
You are very welcome Tania. Thank you.
Nathaniel
Thank you so much for these tips. I am new to baking so this is really helpful. Made this recipe and it turned out perfect. THanks
Veena Azmanov
Thank you so much Nathaniel, So happy to hear you enjoyed this recipe and found the tips useful. Thanks for coming back to write this feedback. Have a great day.
Maggie
I don’t understand the heating core thing I have never heard of them can you explain what they do
Veena Azmanov
Heating core is basically a small metal object that you place in the middle of the cake so the cake bakes from the edges towards and center and center towards the edges.. this makes a more even baking.
Bobbi Ames
One of the most important things I have learned over the years is “LISTEN TO VEENA!”
Veena Azmanov
Aww thank you hun
Priyanka
Wow thanxx a lot for sharing …your wonderful tips. ….you r really sooo creative. ..:
Abhulimhen Ehijele
thanks soo much this is a live saver
Anonymous
you are amazing. period.
Jay
Thank you so much for the wonderful tips 🙂
Do you have tips on how to bake a moist chocolate cake? I'm new to cake baking. My vanilla cakes turns out fine, but everytime I tried to bake a chocolate cake, it always turn out dried, not sure when I'm going wrong 🙁
Angel
Wow, you really have some great tips here. I have read so many before I came to your blog that it really confussed me. I Like how simple you explain things