How to Make a Cake

The tips here will help you perfect a creamed layer cake

If you want to know how to

bake a cake

that's not a creamed cake, skip

to the links at the end of

this article for how to make

angel food, pound cake,

sponge cake, and cheesecake.

Step 1: Choose a recipe

Classic Vanilla Cake

Nutrition Facts (Classic Vanilla Cake)

641 kcal cal.; 20 g Fat, total; 52 mg chol.; 113 g carb.; 1 g fiber; 5 g pro.; 1 Starch; 2 Other Carb; 2 Fat; 378 mg sodium Percent Daily Values are based on a 2,000 calorie diet

Step 2: Choose the right baking pans

Simple, sturdy, single-wall aluminum pans, with or without nonstick coating, are perfect cake pans. Other points to keep in mind:

• Dark or Shiny? We prefer shiny pans for cakes with delicate, golden crusts. If you use dark or dull-finish pans, reduce the oven temperature by 25 degrees F and check doneness 3 to 5 minutes early to prevent overbrowning.

• Sizes and Shapes. Many recipes call for either 8x1-1/2-inch or 9x1-1/2-inch round pans. You can use them interchangeably, but cakes baked in 8-inch pans generally require 5 to 10 minutes longer baking time. Square and round pans may be used interchangeably as long as they're the size called for in the recipe.

Step 3: Allow ingredients to reach room temperature

Many recipes require some ingredients, such as eggs and butter, to stand at room temperature for a specified time. This extra time allows the butter to blend more easily with other ingredients; eggs at this temperature will give your cake more volume. (For food safety reasons, don't leave the eggs at room temperature for more time than specified in the recipe).

Tip: Never use melted butter when softened butter is called for -- it will ruin the texture of your cake.

Step 4: Prep the pansIf your recipe calls for greasing and flouring the pan,use a paper towel or pastry brush to evenly spread shortening or butter (or nonstick cooking spray) on the bottom, corners, and 1 inch up the sides of the pan. Sprinkle a little flour into the pan; tap the pan so the flour covers all greased surfaces. Tap out any extra flour into the sink.

If a recipe calls for lining the pan with waxed or parchment paper, place the pan on the paper and trace around its base with a pencil. Cut just inside the traced line; line the bottom of a lightly greased pan with the paper, smoothing out any wrinkles or bubbles.Unless otherwise specified, grease and flour the lined pan as directed.

Tip: For chocolate cakes, use cocoa powder instead of flour to coat the pan. Cocoa powder prevents sticking and enhances the cake's flavor, and traces of it won't be obvious after the cake is turned out of the pan.

Step 5: Preheat oven to the correct temperature.

When a cake bakes too fast, it can develop tunnels and cracks; one that bakes too slowly can be coarse. Let your oven preheat for at least 10 minutes, and use an oven thermometer to make sure it reaches the proper temperature.

Step 6: Stir together the dry ingredients

These usually include flour, baking powder and/or soda, salt, and sometimes cocoa powder and/or spices.

Step 7: Combine the butter and sugar

Wondering how to make a cake with light, tender texture? A crucial step is to make sure the butter

(or shortening, if specified in the recipe)

and the sugar are perfectly combined.

Here's how:

Using an electric mixer on medium to high speed,

beat butter about 30 seconds.

Generally, a stand mixer requires a medium

speed for this step, while a hand mixer requires

a higher speed.Add the sugar in small amounts, about 1/4 cup at

a time, beating on medium speed. Scrape the sides

of the bowl as needed. Adding the sugar little by

little incorporates more air into the mixture.

Beat the mixture on medium speed until it is combined and has a light, fluffy texture. Scrape the bowl occasionally while beating.

Step 10: Pour cake batter into prepared pans and bake

Divide the batter evenly between the baking pans.

Use an offset metal spatula to spread the batter

in an even layer. Be sure to spread it to the edge

of the pan. Bake cake according to recipe directions.

Step 11: Check cake for donenessHow do you bake a cake that's moist, not dry?

Avoid overbaking it. Start checking the cake for

doneness after the minimum baking time to

avoid burning or overbrowning it. Insert a

wooden toothpick near the center of the cake.

If the pick comes out clean, the cake is done.

Step 12: Cool the CakeLet the cake cool in the pans for 10 minutes.

To remove from the pans, run a knife around

the edges of the cake to loosen it from the sides.

Place a wire rack over the top of the cake, and flip

the cake and the pan. Lift the pan off the cake,

being careful not to tear the edges of the cake.

If you used waxed or parchment paper, gently peel

the paper off the cake. Allow the cake to cool completely

(about 1 hour). This is a key step when you make a cake,

because it helps the cake firm up, making it less likely to

break or tear as you frost it. It also prevents the frosting

from melting as you spread it.

Step 13: Assemble the cakeTo avoid crumbs in your frosting, brush the cake

layers with a pastry brush before assembling.

Spread about 1/2 cup of frosting over the first layer,

then carefully top with the next layer.

Repeat until the cake is assembled.

THANK YOU FOR WATCHING

Step 14: Apply the first coat of frosting

Add a "crumb coat" by spreading a very thin layer of

frosting over the sides and top of the cake.

This initial coat doesn't need to look perfect -- it's

merely a way to keep the crumbs out of the finishing

layer of frosting. Let the cake stand for 30 minutes

to set up before adding the final layer of frosting.

Step 15: Finish frosting the cake

Using an offset spatula or table knife, generously

spread the remaining frosting over the top and sides

of the cake, swirling as you go. Once the cake is frosted,

go back and add more swirls as desired.

Serve the cake within 2 hours, or refrigerate to store.