With just a few basic pantry staples, such as flour, sugar, butter, and eggs, you can create a homemade cake that’s perfect for any occasion. Follow along as we guide you to bake a moist cake from scratch that will impress your friends and family. Use these step-by-step tips to ensure you have deliciously moist cake every single time.
Baking homemade cakes from scratch is a delightful journey that combines artistry with the science of baking. With a few simple ingredients like flour, sugar, butter, and eggs, you can create a masterpiece that delights the senses. From classic vanilla and chocolate cakes to more adventurous flavors like orange, lemon, or even avocado, the possibilities are endless.
The process of baking a cake from scratch allows you to control the quality of ingredients, ensuring a fresher, more flavorful result. It also provides a sense of accomplishment and joy as you watch your creation rise in the oven and fill your kitchen with a wonderful aroma.
Whether you’re baking a cake for a special occasion or simply to satisfy a sweet craving, the love and care you put into making it from scratch will surely be appreciated by all who indulge in its deliciousness.
From scratch is better than boxcakes!
Baking a cake from scratch at home offers several advantages over using box cake mixes. Overall, baking a cake from scratch at home offers a rewarding and delicious experience that allows you to create a cake that is truly your own.
- Control Over Ingredients: When you bake from scratch, you have complete control over the quality and type of ingredients you use. You can choose organic, locally sourced, or specialty ingredients to suit your preferences and dietary needs.
- Customization: Baking from scratch allows you to customize the flavor, texture, and size of your cake. You can easily adjust the sweetness, add mix-ins like nuts or chocolate chips, or experiment with different flavorings to create a unique cake that suits your taste.
- Freshness: Homemade cakes are often fresher and more flavorful than boxed mixes, which may contain preservatives or artificial flavors. Baking from scratch allows you to enjoy a cake that is made with fresh, wholesome ingredients.
- Healthier Options: By baking from scratch, you can control the amount of sugar and fat in your cake, making it a healthier option compared to many boxed mixes. You can also experiment with alternative sweeteners and flours to create a cake that meets your dietary preferences.
- Satisfaction and Pride: There’s a sense of satisfaction and pride that comes from baking a cake from scratch. It allows you to connect with the baking process, from measuring and mixing to decorating, and creates a homemade treat that is truly special.
- Cost-Effectiveness: While boxed cake mixes may seem convenient, baking from scratch can be more cost-effective in the long run. Many basic cake ingredients, such as flour, sugar, and eggs, are pantry staples that can be used in a variety of other recipes.
Nine Tips for baking a cake from scratch
1. Choose the right recipe:
Look for recipes that specifically mention “moist” cakes or include ingredients known for their moisture-retaining properties, like sour cream, buttermilk, yogurt, or vegetable oil. These ingredients contribute to the cake’s moist texture.
2. Use room temperature ingredients:
Bringing ingredients like eggs, butter, and dairy to room temperature allows them to mix more easily into the batter, resulting in a smoother texture and better incorporation of air during mixing, which contributes to the cake’s lightness.
3. Measure accurately:
Accurate measurement of ingredients is crucial for baking success. Use measuring cups and spoons for dry ingredients like flour and sugar, and a kitchen scale for more precise measurements if possible. Too much or too little of certain ingredients can affect the cake’s texture and moisture level.
4. Don’t overmix:
Overmixing the batter can lead to a dense and tough cake. Mix the batter until just combined after adding the dry ingredients, and avoid overworking it. This helps prevent gluten formation, which can result in a less tender cake.
5. Add moisture-rich ingredients:
Ingredients like mashed bananas, applesauce, or grated zucchini can add moisture to the cake while also enhancing its flavor. These ingredients also contribute to a denser, more tender crumb.
6. Use the right pan:
The type and size of the pan can affect the baking time and result in different textures. Use the size and type of pan specified in the recipe, and consider using light-colored aluminum or nonstick pans to ensure even baking and prevent the cake from browning too quickly.
7. Bake at the right temperature:
Baking the cake at the temperature specified in the recipe ensures even cooking and proper rise. Avoid baking at too high a temperature, as this can cause the cake to dry out or form a tough crust.
8. Check for doneness:
Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out clean or with just a few moist crumbs clinging to it, the cake is done. Avoid overbaking, as this can lead to a dry cake.
9. Cool properly:
Allow the cake to cool in the pan for a short time after baking to prevent it from collapsing, then transfer it to a wire rack to cool completely. Cooling the cake properly helps retain moisture and prevents it from becoming soggy.
Step-by-step: Bake a cake from scratch
- Preheat the oven: Preheating is important to ensure that your cake bakes evenly from the beginning. Set your oven to 350°F (175°C) and allow it to preheat while you prepare the batter.
- Mix dry ingredients: Whisking together the flour, baking powder, baking soda, and salt ensures that these dry ingredients are evenly distributed and will be incorporated evenly into the batter later.
- Cream butter and sugar: Creaming the butter and sugar together incorporates air into the mixture, which helps the cake rise and become light and fluffy. Use an electric mixer on medium speed for about 2-3 minutes until the mixture is light in color and fluffy in texture.
- Add eggs and vanilla: Adding the eggs one at a time ensures that they are evenly mixed into the batter. The vanilla extract adds flavor to the cake.
- Alternate flour and buttermilk: Adding the dry ingredients and buttermilk alternately helps prevent the batter from becoming too stiff or overmixed. Begin and end with the dry ingredients to ensure proper mixing.
- Divide batter: Dividing the batter evenly between the cake pans ensures that the layers will bake evenly. You can use a kitchen scale for precise measurements if desired.
- Bake: Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Avoid opening the oven door too often during baking, as this can cause the cakes to sink.
- Cool: Allow the cakes to cool in the pans for 10 minutes. This allows them to set and makes them easier to remove from the pans. After 10 minutes, remove the cakes from the pans and transfer them to a wire rack to cool completely.
- Frost: Once the cakes are completely cool, you can frost them with your favorite frosting or icing. Be sure to wait until the cakes are cool, as frosting a warm cake can cause the frosting to melt and become runny.
More creative flavor variations
- Lemon Cake:
- Add 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest to the batter.
- For the frosting, add 1 teaspoon of lemon extract to a basic buttercream frosting recipe.
- Orange Cake:
- Add 2 tablespoons of fresh orange juice and 1 tablespoon of orange zest to the batter.
- For the frosting, add 1 teaspoon of orange extract to a basic buttercream frosting recipe.
- Strawberry Cake:
- Add 1/2 cup of pureed strawberries to the batter.
- For the frosting, add 1/4 cup of finely chopped strawberries (strained to remove excess liquid) to a basic buttercream frosting recipe.
- Chocolate Cake:
- Replace 1/2 cup of flour with 1/2 cup of unsweetened cocoa powder in the batter.
- For the frosting, use a chocolate buttercream frosting recipe.
- Almond Cake:
- Add 1 teaspoon of almond extract to the batter.
- For the frosting, add 1/2 teaspoon of almond extract to a basic buttercream frosting recipe.
- Coconut Cake:
- Add 1/2 cup of shredded coconut to the batter.
- For the frosting, use a coconut buttercream frosting recipe.
- Coffee Cake:
- Dissolve 2 teaspoons of instant coffee granules in 1/4 cup of hot water, then add to the batter.
- For the frosting, add 1 teaspoon of instant coffee granules dissolved in 1 tablespoon of hot water to a basic buttercream frosting recipe.
- Cinnamon Spice Cake:
- Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the batter.
- For the frosting, add 1/2 teaspoon of ground cinnamon to a basic buttercream frosting recipe.
Creative variations
These creative variations can help you take your homemade cakes to the next level and surprise your friends and family with unique and delicious flavors!
- Infused Flavors: Infuse the liquid ingredients with herbs, spices, or citrus zest to add unique flavors to your cakes. For example, steeping milk with lavender or chai spices before adding it to the batter can create a unique and aromatic cake.
- Boozy Soaks: Brushing your baked cake layers with a flavored syrup or liqueur can add moisture and flavor. For example, a rum or coffee-infused syrup can elevate a plain vanilla cake into something extraordinary.
- Fruit Swirls: Swirling fruit purees or jams into the cake batter before baking can add both flavor and moisture. Try swirling in raspberry puree for a vibrant and fruity addition to a chocolate cake.
- Nutty Additions: Adding chopped nuts like pecans, almonds, or hazelnuts to your cake batter can add texture and flavor. Toasting the nuts beforehand can enhance their flavor even more.
- Spice Blends: Experiment with different spice blends to add warmth and depth to your cakes. Try adding a pinch of cardamom or nutmeg to a classic carrot cake for a twist on tradition.
- Layered Fillings: Instead of frosting between cake layers, try filling them with a layer of flavored whipped cream, pastry cream, or fruit curd. This can add a light and creamy texture to your cake.
- Caramelized Toppings: Top your cake with caramelized fruits, like apples or pears, for a sweet and sticky topping that adds both flavor and visual appeal.
- Layered Flavors: Create a cake with layers of different flavors and textures. For example, a chocolate cake layer with a layer of caramel and a layer of peanut butter frosting can create a cake that’s both visually stunning and deliciously complex.
Troubleshooting
- Dry or Dense Cake:
- Possible Causes: Overmixing the batter, using too much flour, or baking at too high a temperature.
- Solution: Mix the batter until just combined, measure ingredients accurately, and bake at the temperature specified in the recipe.
- Sunken Cake:
- Possible Causes: Opening the oven door too early, underbaking, or too much leavening agent.
- Solution: Avoid opening the oven door during baking, ensure the cake is fully baked before removing from the oven, and measure leavening agents accurately.
- Cracked Top:
- Possible Causes: Oven temperature too high, overmixing the batter, or too much leavening agent.
- Solution: Bake at the temperature specified in the recipe, mix the batter gently until just combined, and measure leavening agents accurately.
- Sticky or Gummy Texture:
- Possible Causes: Underbaking, too much liquid, or high humidity.
- Solution: Ensure the cake is fully baked by testing with a toothpick, measure liquid ingredients accurately, and adjust baking time or temperature for high humidity.
- Uneven Baking:
- Possible Causes: Uneven oven temperature, overcrowding the oven, or using dark or nonstick pans.
- Solution: Use an oven thermometer to ensure even temperature, bake in the center of the oven with enough space around the pans, and consider using light-colored aluminum pans.
- Tough or Rubber Texture:
- Possible Causes: Overmixing the batter, using too much flour, or baking at too high a temperature.
- Solution: Mix the batter gently until just combined, measure flour accurately, and bake at the temperature specified in the recipe.
- Frosting Tips and Troubleshooting
- Cutting Cake
- Cake Troubleshooting Guide
- Cake Portion Guide
- How much Fondant For Cake
Frequently asked questions
Yes, you can often substitute ingredients in a cake recipe, but it may change the texture and flavor of the cake. For example, you can substitute buttermilk with sour milk (1 cup milk + 1 tablespoon vinegar or lemon juice) or Greek yogurt for sour cream.
To prevent your cake from sticking to the pan, make sure to properly grease and flour the pan before pouring in the batter. You can also line the bottom of the pan with parchment paper for extra insurance.
You can use a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is done. Another way is to gently press the top of the cake—if it springs back, it’s done.
Yes, you can freeze a cake. Wrap it tightly in plastic wrap and then foil before freezing. Thaw the cake in the refrigerator overnight before serving.
Store a cake in an airtight container at room temperature for up to 2-3 days. If the cake has a perishable filling or frosting, store it in the refrigerator.
If your cake is dry, you can try brushing it with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) before frosting. This will add moisture to the cake.
Yes, you can make a cake ahead of time. Baked cakes can be stored in the refrigerator for a few days or frozen for longer storage. You can also prepare the batter ahead of time and refrigerate it until ready to bake.
To make your cake layers flat and even, you can use a cake leveler or a long serrated knife to trim the tops of the cakes once they have cooled. This will create a flat surface for stacking and frosting.
Description
Equipment /Tools
- Mixing bowls
- Whisk
- Electric mixer
- 9-inch round cake pans
- Parchment paper
- Cooling rack
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Saking soda
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter softened
- 1 cup (200 g) Granulated sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 1 cup (240 ml) Buttermilk room temperature
Instructions
- Preheat the oven: Preheat your oven to 350°F /175°C/ Gas Mark 4. Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups All-purpose flour, 1 ½ tsp Baking powder, ½ tsp Saking soda, ½ tsp Salt
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.½ cup Unsalted butter, 1 cup Granulated sugar
- Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract and mix until well combined.2 large Eggs, 1 tsp Vanilla extract
- Alternate flour and buttermilk: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, and mix until just combined. Do not overmix.1 cup Buttermilk
- Divide batter: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
- Frost: Once the cakes are completely cool, you can frost them with your favorite frosting or icing.
Recipe Notes
- Choose the right recipe: Look for recipes that are specifically designed to produce a moist cake. Recipes that include ingredients like sour cream, buttermilk, yogurt, or vegetable oil tend to result in a moist texture.
- Use room temperature ingredients: Bring your eggs, butter, and any dairy ingredients to room temperature before using them. This helps them mix more evenly into the batter, resulting in a better texture.
- Measure accurately: Use a kitchen scale or measuring cups/spoons to ensure you’re adding the right amounts of ingredients. Too much flour or not enough liquid can lead to a dry cake.
- Don’t overmix: Mix your batter until just combined. Overmixing can develop the gluten in the flour, leading to a tougher texture.
- Add moisture-rich ingredients: Ingredients like mashed bananas, applesauce, or grated zucchini can add moisture to your cake without affecting the flavor.
- Use the right pan: Use the size and type of pan specified in the recipe. Using a dark-colored pan can result in a cake that bakes too quickly and becomes dry.
- Bake at the right temperature: Preheat your oven and bake your cake at the temperature specified in the recipe. Baking at too high a temperature can cause the cake to dry out.
- Check for doneness: Use a toothpick or cake tester to check if your cake is done. If it comes out clean or with a few moist crumbs, it’s ready.
- Cool properly: Let your cake cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely. This helps the cake retain moisture.
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
