There’s something special about making a cake from scratch. Learning how to bake a cake in the oven is a fundamental skill that brings joy. It might seem intimidating, but with clear instructions and a little patience, you can create a wonderful homemade cake. This guide will walk you through every step, from gathering your tools to slicing the finished product.
The process is straightforward: mix your batter, prepare your pans, bake, and cool. We’ll cover the classic vanilla butter cake, a versatile recipe that’s perfect for beginners. You’ll learn the purpose of each ingredient and the techniques that ensure success. Let’s get started.
Essential Tools and Ingredients
Before you begin, it’s crucial to have everything ready. This is called mise en place (French for “everything in its place”). It makes baking smoother and prevents mistakes.
Tools You’ll Need:
* Two 9-inch round cake pans or one 13×9-inch pan
* Mixing bowls (medium and large)
* Electric hand mixer or stand mixer
* Measuring cups and spoons
* Whisk and rubber spatula
* Wire cooling racks
* Cake tester or toothpick
* Parchment paper
Core Ingredients for a Classic Vanilla Cake:
* All-purpose flour
* Granulated sugar
* Unsalted butter (room temperature)
* Eggs (room temperature)
* Milk (whole or 2%)
* Baking powder
* Baking soda
* Salt
* Pure vanilla extract
Using room temperature dairy and eggs is not just a suggestion—it’s key. Cold ingredients don’t blend as well, leading to a dense cake. Take your butter, eggs, and milk out about an hour before you start.
How To Bake A Cake In The Oven
This is the core process. Follow these steps carefully for the best results.
Step 1: Preparing Your Oven and Pans
First, turn on your oven. Preheat it to 350°F (175°C). An accurate oven temperature is critical for even baking. If your oven runs hot or cold, use an oven thermometer.
While it heats, prepare your cake pans. Grease the bottoms and sides with softened butter or non-stick spray. Then, place a round piece of parchment paper in the bottom of each pan and grease it again. This double layer of protection guarantees your cakes will release cleanly. Lightly dust the pans with flour, tapping out the excess. Set them aside.
Step 2: Combining the Dry Ingredients
In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Whisking does two important things: it combines everything evenly and aerates the flour. This helps create a tender crumb. Set this dry mixture aside for now.
Step 3: Creaming Butter and Sugar
In your large mixing bowl, combine 1 cup (2 sticks) of softened unsalted butter with 1 ½ cups of granulated sugar. Beat them together on medium-high speed for 3 to 5 minutes. You’re not just mixing; you’re “creaming.” This process incorporates tiny air bubbles into the butter, which expand in the oven and make the cake light and fluffy. The mixture should become pale yellow and noticeably fluffy.
Step 4: Adding Eggs and Vanilla
Add 4 large eggs to the creamed butter and sugar, one at a time. Beat well after each addition until the yolk is fully incorporated. This prevents the batter from curdling and ensures an even structure. Next, mix in 1 tablespoon of pure vanilla extract. The quality of your vanilla makes a big difference in flavor, so use the good stuff if you can.
Step 5: Alternating Dry Ingredients and Milk
Reduce your mixer speed to low. You’ll now add the dry ingredients and 1 cup of milk to the batter in three parts. Start with one-third of the flour mixture. Mix until just combined. Then add half of the milk. Repeat, ending with the final third of the flour mixture. Stop mixing as soon as the last streaks of flour disappear. Overmixing at this stage develops gluten, which leads to a tough, chewy cake.
Step 6: Filling the Pans and Baking
Use your spatula to give the batter one final fold, scraping the bottom of the bowl. Divide the batter evenly between your prepared pans. Smooth the tops with the spatula. For the most even bake, give the pans a gentle tap on the counter to release any large air bubbles.
Place the pans in the center of your preheated oven. Space them apart so air can circulate. Bake for 25-30 minutes. Avoid opening the oven door during the first 20 minutes, as this can cause the cakes to fall.
Step 7: Testing for Doneness
Cakes are done when they are golden brown, pull away slightly from the pan edges, and spring back when lightly pressed in the center. The most reliable test is the toothpick test. Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few dry crumbs, it’s done. If it has wet batter, bake for another 3-5 minutes and test again.
Step 8: Cooling and Removing from Pans
This step is often rushed, but patience is vital. Let the cakes cool in their pans on a wire rack for 15 minutes. This allows them to set and firm up. Then, run a thin knife around the edges to loosen them. Place a wire rack on top of a cake pan, invert it, and gently lift the pan off. Peel away the parchment paper. For the flattest layers, flip the cakes right-side-up to cool completely on the rack. This can take 1-2 hours.
Common Cake Baking Problems and Solutions
Even experienced bakers run into issues sometimes. Here’s how to fix common cake problems.
My cake is dense and heavy.
This usually means there was too much liquid, too little leavening (baking powder/soda), or the batter was overmixed. Ensure your measurements are precise and mix only until combined.
The cake sunk in the middle.
This can happen if the oven door is opened too early, the cake is underbaked, or there’s too much leavening agent. Always test for doneness and check your baking powder’s expiration date.
The edges are burnt but the center is raw.
Your oven temperature is likely too high. Use an oven thermometer to calibrate. Also, try using lighter-colored metal pans, as dark pans absorb more heat and can over-brown.
The top is domed or cracked.
A slight dome is normal, but a large one or cracking means the oven was probably too hot. The outside sets before the inside has finished rising, causing it to crack. Try reducing the temperature by 25°F next time.
Frosting and Finishing Your Cake
Once your cake layers are completely cool, you can frost them. If the tops are domed, you can level them with a serrated knife for a flat, professional look.
A simple vanilla buttercream is perfect. Beat 1 cup of softened butter until smooth. Gradually add 4 cups of powdered sugar, 1 cup at a time, on low speed. Then beat in 2 teaspoons of vanilla and 3-4 tablespoons of heavy cream or milk until light and fluffy.
Place one cake layer on a plate or stand. Spread a generous amount of frosting on top. Add the second layer. Apply a thin “crumb coat” of frosting over the entire cake to seal in crumbs. Chill for 20 minutes, then apply the final, thick layer of frosting. Smooth it with a spatula or create swirls for texture.
Storing Your Homemade Cake
An unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for 2 days, or frozen for up to 3 months. A frosted cake with buttercream can sit covered at room temperature for a day. For longer storage, refrigerate it for up to 5 days. Let refrigerated cake come to room temperature for about an hour before serving for the best texture and flavor.
Baking a cake is a rewarding project. Each time you do it, you’ll learn more about how ingredients work together. Don’t be discouraged by a less-than-perfect first attempt. The most important part is enjoying the process and sharing the results.
Frequently Asked Questions (FAQ)
How long does it take to bake a cake?
Active prep time is about 20 minutes. Baking time varies from 25-40 minutes depending on pan size. Always allow 1-2 hours for complete cooling before frosting.
Can I bake a cake without a mixer?
Yes, you can. Use a sturdy whisk and strong arm for creaming the butter and sugar. It will take longer and require more effort, but it’s absolutely possible.
Why did my cake stick to the pan?
The pan likely wasn’t greased and lined sufficiently. Always use parchment paper for foolproof release. Also, ensure you let the cake cool for 15 minutes before trying to remove it.
What’s the best oven rack position for baking a cake?
The center rack is ideal. It promotes even heat distribution and prevents the top or bottom from browning too quickly.
How do I know my baking powder is still good?
To test it, mix 1 teaspoon of baking powder with 1/3 cup of hot water. If it fizzes vigorously immediately, it’s active. If not, it’s time to buy a new can.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt in the recipe by half. Unsalted butter is preferred because it gives you complete control over the salt content.
My frosting is too sweet. What can I do?
Add a pinch of salt to balance the sweetness. You can also use a frosting with less powdered sugar, like a cream cheese frosting or a Swiss meringue buttercream.
Why use room temperature ingredients?
Room temperature ingredients blend together more easily and create a smoother, more emulsified batter. This leads to better volume and a finer crumb in your finished cake. Cold ingredients can result in a dense texture.