Whether you're celebrating a special occasion or just want a sweet afternoon treat, cake is always a good option. And we’re here to help you bake great cake from start to finish, from a breakdown of mixing methods to tips on decorating a celebratory layer cake.
This chocolate cake uses butter for flavor and a bit of oil for a never-fail moist crumb, ideal for celebrations. With more of a milk chocolate, rather than dark chocolate flavor, it's perfect for kids.
Whether you’re after a yummy vanilla cake or simply in need of a quick and easy dessert, this vanilla version of the classic cake pan cake won't disappoint. Its moist, fork-tender texture and rich vanilla flavor are sure to make this a favorite for any occasion.
We recommend cupcake papers, foil liners, and nonstick baking cups — all are successful and easy to use. Avoid tulip papers and nonstick spray used alone, if possible. They have their uses elsewhere (tulip papers are particularly great for muffins) but aren’t a first choice for cupcakes.
What's the best way to avoid your cake sticking to the pan?
Line the bottom of your pan with parchment paper, then coat the pan’s sides with nonstick pan spray. Baked on parchment, your cake will drop right out of the upended pan onto its cooling rack, and the parchment is easily peeled off the warm cake’s bottom.
What if I forgot to add salt (or eggs, or sugar!) to my cake batter?
At some point, we’ve all omitted an ingredient in a cake recipe. And the question is always the same: Can it be saved, and how? The answer: It depends on what you forgot and how far along in the baking process you remembered. But the good news is that things can often be saved!
What does "ribbon stage" mean in cake recipes?
Ribbon stage is a necessary step in cake recipes that call for beating eggs and sugar together until a thick, voluminous batter is created, prior to adding the flour and any other ingredients. The ribbon stage specifically refers to the thick, pale, foam-like batter created when eggs and sugar are beaten together. To ensure the batter is properly whipped, directions will tell you it should fall in ribbons.
What's the best way to cut cake?
We recommend a tomato knife or another relatively short serrated knife for cutting cake; a blade that’s about 5" to 8" is easiest to handle. We prefer a serrated blade to a straight-edged chef's knife, as it makes neater cake slices with fewer frosting smears. It's also easier if you chill your cake before cutting, run your knife under hot water before using, and clean your knife between slices.
What's the best cake frosting for hot weather?
Italian Buttercream is always a good bet for hot-weather cake. Add some shortening to it (about half a cup) as an insurance policy. For a less formal cake with simpler decoration, German Buttercream is a good choice. And if you need a cake that can really take the heat, Cream Cheese Frosting is the way to go.
What do I do if my Bundt cake is stuck?
Let the baked Bundt cake cool for about 30 minutes on your counter. Place it in a preheated 250°F oven for 3 to 5 minutes; 3 minutes if it's a drier recipe (like chiffon cake), 5 minutes if it's on the moist side (like pound cake). Take the cake out of the oven and carefully turn it over onto a cooling rack. It should release with nothing more than a little jiggling.
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