Six Steps to Great Cakes

Becky Luigart-Stayner

Follow these steps for sweet results.

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Step One

Becky Luigart-Stayner

An electric mixer incorporates the most air into cake batter. You’ll also need a spoon, dry measuring cups (or kitchen scale), quality cake pans, a rubber spatula, wax paper, and a cooling rack.

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Step Two

Becky Luigart-Stayner

Coat pans with cooking spray, and dust them lightly with flour. For layer cakes, it is often a good idea to line the bottoms of pans with wax paper as well.

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Step Three

Be sure to measure carefully. Lightly spoon flour into dry measuring cups, and level with a knife. If you have a kitchen scale, use it for accurate measurements.

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Step Four

Whip the butter and sugar until fluffy and well blended to incorporate air into the mixture and improve the texture of the cake; continue beating until the eggs are thoroughly incorporated.

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Step Five

Add flour and milk (or buttermilk) alternately to cake batter. Always begin and end with the flour mixture, and the ingredients will blend evenly and thoroughly.

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Step Six

Becky Luigart-Stayner

Remove the wax paper as soon as you remove cakes from pans, and always cool cakes completely before frosting or freezing them.

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