10 Secrets to Baking Perfect Cakes
Toss boxed cake mixes to the side and conquer your fear of homemade cakes with our secrets to baking the perfect cake.
Text: Jason Horn
1. Good results start in the mixing bowl.
A cake is essentially a chemistry experiment—a series of ingredients mixed in a specific order to cause reactions that produce
specific effects. Butter cakes, like pound cakes and most layer cakes, get their soft, fine texture and moistness—called a
crumb—by first creaming together fat and sugar, adding eggs, and slowly incorporating dry ingredients into the mixture while
alternating with a liquid, such as milk or buttermilk. Angel food, sponge, and chiffon cakes get their signature airy, foamlike
textures when whole eggs or egg whites (depending on the cake) are whipped until voluminous, then folded into the batter.
The air incorporated by whipping the eggs gives these cakes volume, making them springy and elastic. So whatever cake you’re
making, be sure to follow the recipe instruction closely. The order and method described really counts when cake baking.