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Quick 9 Baking Tips, Better Cake

Updated on August 21, 2013
Red Velvet cake
Red Velvet cake | Source
Red velvet
Red velvet | Source
Red Velvet slice
Red Velvet slice | Source


Starting with the best ingredients that you can afford is a great place to begin, but it is not necessary to go broke making cakes, especially when considered from a scientific view point. Yet, when we bake and eat cake we want the best tasting and moistest bite we can possibly produce in the kitchen.

So i suggest you splurge on butter, and vanilla extract.

Right? Right!

All the best cakes any of us have ever eaten has usually been moist, and flavorful. The best comfort foods usually all contain some high degree of fat content and that is what contributes to the most moistest of cakes ever produced.

Most of us can deal with a less sugary cake but almost a hundred percent of us will and do balk at dry cakes.

Methodology aside, most of us had someone who was dubbed the 'cake lady', because they knew what to do with some flour, sugar, butter and eggs!

Secret recipes are never secret for long! Yet, secret ingredients take a long time to be passed on especially outside of families.

The tragedy is a lot of us have missed out because we either didn't pay close attention in the kitchen or the person who knew the recipe felt too attached to it to pass it on, before it was too late.

What a waste!

Back to ingredients. Unlike professionals you don't have to break the bank to produce a good or better cake. But there are a few tips that always benefit us when we bake a cake.


Have everything at room temperature unless specifically asked to be cold by the recipe. Things seem to combine better at the same temperature and that is usually room temperature.

Why use butter over other oils when baking a better cake?

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Dry ingredients

Do this in a large, oil free and dry bowl. I recommend sifting because it helps to aerate your dry ingredients as well as getting rid of lumps. Aerating your flour especially gives your cake a fighting chance when it comes to being more fluffier.

Sift all dry ingredients separately

Then sift them all together

If you don't have a sifter, then use your hand mixer on low to do this process in your large bowl. If you don't have a mixer of any kind then use you whisker on the dry ingredients.

Fat content

To me this is vitally important.

No offense health people.

Although i must admit some versions made with applesauce, can and do pass the muster in a pinch when sugar cravings attack.

Cakes get their fat content from several areas, egg yolks, butter or oil, and milk, and are necessary to make fluffy, and moist baked goods.

Fat in the right ratio makes everything better and i mean real fats!

Usually the fat content of a cake is vitally important to the finished product, what it will taste like and it's appeal.

I don't know anyone who likes cakes, that like dry cakes.

If they do, it's not because they like cake but sugar. There is just something about a dry cake that makes most of us gag. There are ways to resolve this after the cake is baked but that takes adding a syrup or some liquid to the cake, to add back the moisture you could have had the first time without making the cake wet.

But that is better than having to throw the whole thing in the trash! Right? Right!

No dry cake

  • don't leave in oven
  • bake at a heat about 25 degrees less than called for
  • take out a few minutes before suggested time - 2 to 4 is good
  • have enough fat content / liquid

Wet ingredients

Wet ingredients are key to any good cake whether for flavor, fat content, moistness or fluffiness!


  • separate when cold
  • bring to room temperature
  • add extra yolk

Milk or water

  • measure exactly
  • bring to room temperature
  • add liquid dye / food coloring, opt


  • measure exactly
  • bring to room temperature


  • measure exactly...???


Icing on a cake just makes it all the more better, especially for those of us that have a sweet, sweet tooth. The creaminess adds a level of texture to a moist and fluffy cake that only can be described as decadent when it comes to enjoyment.

There are few words, if any to communicate this palatable experience!

Icing is used in a variety of ways, but it is always to compliment a cake.

Simplest is the best, sugar, shortening / butter, vanilla and a little heavy whipping cream, use to thin out the mix to a spreadable consistency.

Quick tips

  • All ingredients on the counter measured & ready to use.
  • All ingredients wet and dry at room temperature, unless otherwise directed.
  • Sift dry ingredients at least once, 2 to 3 times depending on quality.
  • Add an extra yolk
  • Preheat your oven
  • Greased pan
  • Floured pan
  • Parchment liner, optional
  • Take your cake out when it springs back and separates from the sides of your pan

First step

Cream together butter and sugar. Creaming is great but i would start with beating the butter until it is a softer or brighter yellow color, then slowly add the sugar until all of it is gone and incorporated into the butter and no longer grainy.

This to me is still the best way to get the best and fluffiest cake batter and baked cake.

Then add eggs, until it is incorporated or just combined.

Then add flour and liquid alternating, scraping down the sides of your bowl and beaters, until all of the dry ingredients are combined.

Unless the recipe specifically asks you to do differently...and sometimes if it does!

What do you prefer using in your icing?

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    • Celiegirl profile image

      Celiegirl 4 years ago

      Thanks bearnmom, i will work on the dialect. Happy baking!

    • bearnmom profile image

      Laura L Scotty 4 years ago from Pittsburgh, Pennsylvania

      These are all good suggestions for baking a cake. I particularly liked the demonstration of how to cream butter and sugar together. The only draw back is that because of your dialect I had to reread some parts of your article. Good job.