procedural essay on how to bake a cake

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How To Bake A Cake (Process Essay) 2023

Table of Contents

How To Bake A Cake

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Introduction

Do you know how to bake a cake? Preparing a delicious dessert is a key skill for those dinner parties and special occasions. Unlike most food-making processes, baking requires precision, and it takes time and practice to master.

Chocolate cake is a deceptively simple variety, but it’s a lot more intricate than it seems. This process essay details a process description of a recipe for making this type of cake flavor.

Inspired to write your own essay on the steps to bake a cake? If you have your unique take on this, check out our Essay Writing Services on our website.

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How to Bake a Cake Essay

A cake is often associated with celebrations. While birthdays, weddings, anniversaries, and graduation celebrations, among other similar events, are marked with a variety of food and drinks, cakes remain a key component in such events.

There is nothing more meaningful than making your own cake, for your own friends, for your own special occasion. Allow me to share with you my tried-and-tested recipe for chocolate cake. If it’s your first time, feel free to follow it to the letter, then improvise once you are more comfortable.

To bake this sweet cake, you need the following ingredients:

• a cup of sugar
• one-half buttermilk
• half teaspoon baking powder
• about a cup of unsweetened cocoa powder
• an equal amount of room-temperature unsalted butter
• a quarter teaspoon salt, and a three-quarter cup of flour

For chocolate ice:

• 200 g of plain chocolate
• 200 ml of double cream

The Baking Process

To set the scene in the kitchen, preheat your oven to 350 degrees and grease a standard pan with cooking spray, to avoid anything sticking to the pan unnecessarily.

Kick off your baking journey by mixing together your wet ingredients in a bowl: buttermilk, sugar, eggs, butter, and a bit of vanilla extract. Once you have placed all the ingredients together, blend them well with a hand mixer.

Then comes the dry ingredients. Place in another bowl your cocoa powder, salt, baking powder and flour, then stir the mixture slowly but continuously until the ingredients are fully mixed. It is at this point that the dry mixture should be added to the wet mixture. Use a low level to beat the combined mixture until the batter smoothens. The way to check this is to check if the flour is completely dissolved.

Pour proportionately equal amounts of batter into the pans, which should have been greased and floured. Make the most out of the batter and by transferring even the parts that stick to the side of the bowl.

Now it’s time to let the oven do the rest. Put the pan in the oven and let it stay there between 30 and 35 minutes. After checking on your cake every 5 minutes over that duration of time, bring it out and test if it is ready using a toothpick. You know your cake is ready to cool if your toothpick comes out with no remnants of batter.

If more time is needed, you may extend baking time for 2 more minutes, after which the cake should be removed and cooled in pans over the next 5 minutes. It is recommended that they be placed on a wire rack to allow the hot air to escape completely.

One of the last steps involves decoration using frosting or icing. For frosting, ensure that the cake has completely cooled down before applying to avoid the frost melting over the cake.

Alternatively, it can also be iced. Make the icing by placing in the bowl the measured cream and chocolate, then melt them in low heat over a pan filled with hot water. Let the mixture smoothen and thicken by whisking. Afterward, leave it for an hour or two to keep cooling and thickening.

Now, get those blocks nice and loose by passing a round-blade knife through the inside of the tins. Then remove the pieces carefully, spreading a bit of chocolate icing over each cake layer and putting them on top of the other.

Once done, move the finished work to a serving plate completely ice the collective exterior with chocolate icing.

Related: Essay Writing Simplified: Basics of writing an Essay for Kids

Hopefully, with several rounds of practice, you will master this recipe and even find a way to tweak it to your liking. Once you have perfected your version of the chocolate cake, move on to other flavors to expand your repertoire. The possibilities are endless, yet the process is almost similar. I wish you and your friends the best of luck on your baking journey! May you make many-a-sweet-tooth happy, content, and satisfied with your creations. Have fun!

Short Essay On How To Bake A Cake (Short Essay Sample)

The process of baking cake is a tiring yet fulfilling one. If you have no baking experience, the best way to do this is with friends so that you can learn together. Instead of using cake mix, it is good to make your own cake batter so that you can find a specific recipe that works for you.

What is the best way to go about baking cake? Baking requires you to be precise with your measurements and the order of ingredients. Having said that, it is best to be fully prepared. You can’t “wing” baking; you need to decide first what kind of cake you will be making. Afterward, you should head to your local grocery store for any missing ingredients. Do make sure that you have all the kitchen tools you need, too.

When you are ready, make sure you follow the recipe instructions carefully. Read the directions on how to mix ingredients and what mixing speed to use. Make sure to taste the batter before you pop it into the oven. Of course, the final step is to take out the cake and enjoy eating it!

Related: The Basics of Writing an Academic Essay

How To Write An Expository Essay On How To Bake A Cake

When describing a process, it is vital to be as detailed as possible. Imagine that you are taking somebody through a sequence. It is important that you set the direction for the process, go through the process itself and inform the reader what to expect, and give room for the reader to evaluate the outcome. With baking cake or any other food-related sequence, always start by setting the expectation. What does the reader need to prepare? You need to be specific with measurements and varieties here. Does anything need to be preheated or ready-made? Then imagine how you would go through the process yourself and put the experience in words.

How To Write A Process Essay On A Recipe

A process implies order, and this is what your essay will need if you teach readers how to follow a recipe. Keep your language simple and straightforward, and explain any food-making-related terms. You want to assume that the person following your recipe is doing it for the very first time. In explaining certain parts of the recipe, it would also be good to specify the time expectation, meaning the amount of time they should be spending on it. Leave no room for guessing as you want your reader to end up with a delicious and enjoyable dish. You may also infuse fun tips for decorating, styling and plating. Wish them well at the end of their cooking journey.

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How to Bake a Cake: A Step-by-Step Guide

Related to:.

How-To: Cake 101 Follow these easy tips for success every time you bake.

Prep Ingredients First, set out your ingredients.

Measurements Matter Take the time to be precise. Accurate measurements mean tastier results.

Bring All Ingredients to Room Temperature Measure your ingredients while the butter and eggs warm up. Batter mixes best when ingredients are at room temperature.

Check Egg Sizes Large eggs are the most common for baking.

Preheat Preheat your oven for at least 20 minutes. Use an oven thermometer so you'll know if your oven is running hot or cold.

Oven Racks Position racks in the center of the oven.

Sifting Use a mesh strainer if your recipe calls for sifting. Just tap the sides and take your time.

Parchment-Paper Lining Trace the cake pan on parchment paper and cut just inside the lines.

Butter the Pan Butter the pan with softened butter or nonstick spray. Line the pan with parchment paper — this will help your cake release perfectly — and butter the parchment.

Flour the Pan Coat the sides, bottom and corners of the pan, then remove excess. The butter and flour combination will help the cake come out of the pan easily once baked. Remove excess flour when prepping the pan.

Preparing a Bundt Pan With Bundt pans, take care to butter all the nooks and crannies, then flour the pan. You're ready to add your batter.

Baking Only fill the cake pan to 2/3 high. Use the center rack of the oven for even cooking.

Rotate the Pan Halfway through the cooking time, rotate the pan 180 degrees.

Done The cake is done when it's firm to the touch.

Toothpick Test A skewer inserted into the center should come out clean.

Cooling Cool in the pan on a rack for five to 10 minutes, then invert the cake onto a cooling rack. Be careful — the pan may still be hot.

Bundt Cake Cooling For a Bundt cake, invert onto a platter. Perfect baking can be a piece of cake! Watch our how-to video for more.

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Home — Essay Samples — Nursing & Health — Chocolate — How To: a Chocolate Cake Recipe

How To: a Chocolate Cake Recipe

• Categories: Chocolate

About this sample

Words: 1028 |

Published: May 7, 2019

Words: 1028 | Pages: 2 | 6 min read

Works Cited

• Goldsmith, S. (2018). The Joy of Baking: Exploring the Science Behind the Perfect Chocolate Cake. Journal of Culinary Science, 14(2), 110-125.
• Jones, A. (2019). The Psychology of Food Pleasure: Understanding the Sensory Experience of Decadent Chocolate. Food Research International, 123, 456-465. doi: 10.1016/j.foodres.2019.05.021
• Smith, M. (2020). The Art of Cake Decorating: Tips and Techniques for Creating Beautiful Chocolate Cakes. Pastry & Baking Magazine, 32(4), 78-83.
• Johnson, R. (2017). The Evolution of Chocolate Cake: From Classic to Modern Variations. International Journal of Gastronomy and Food Science, 6, 28-35. doi: 10.1016/j.ijgfs.2016.11.004
• Davis, L. (2021). Exploring the Sensory Perception of Chocolate: A Case Study of the Best Chocolate Cake. Journal of Food Science, 86(9), 345-351. doi: 10.1111/1750-3841.15587
• Thompson, E. (2018). The Chemistry of Chocolate: Understanding the Chemical Reactions in Baking the Perfect Chocolate Cake. Food Chemistry, 252, 176-183. doi: 10.1016/j.foodchem.2018.01.138
• Wilson, T. (2019). The Significance of Chocolate in Culinary Culture: An Analysis of Chocolate Cake as a Symbol of Indulgence. International Journal of Food Studies, 8(2), 45-56. doi: 10.7455/ijfs/8.2.2019.a3
• Roberts, P. (2022). The Role of Ingredients in Creating the Best Chocolate Cake: A Comparative Study. Journal of Baking Science, 40(1), 12-19.
• Brown, K. (2020). Exploring the Aroma and Flavor of Chocolate: The Impact on Sensory Satisfaction in Cake Consumption. Journal of Sensory Studies, 35(3), e12545. doi: 10.1111/joss.12545
• Miller, J. (2018). The Art and Science of Cake Frosting: Techniques for Achieving the Perfect Texture and Consistency. Journal of Baking and Pastry Arts, 26(3), 56-61.

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How to Write a Process Essay About Cupcakes

How to Write a Process Essay on Food

Most students will be asked to write a process essay during the course of their academic careers. A process essay is essentially a “how to” essay that gives the reader detailed instructions for completing a process. Write your process essay in narrative sentences and provide instructions in the order the reader will complete them. Writing about a task with which you are familiar, such as making cupcakes, is an easy way to learn the structure behind process essays.

Write a short introduction that explains the intent of your essay—in this case, to teach readers how to make cupcakes.

Instruct readers to assemble their ingredients and tools. List the ingredients needed to bake the cupcakes. Include the quantity of each item. Note any items that are optional and explain any acceptable substitutions. List all tools and explain which are optional.

Tell readers to preheat their ovens. Provide a preset temperature and include any variables, such as special temperatures for high altitudes or temperature changes based on the type of pan used.

Provide directions for mixing the batter. List the order in which ingredients should be added. Instruct readers to reserve the ingredients that will be used for frosting or decoration.

Explain how to prepare the pan. Tell readers whether they should oil the pan and provide instructions for using paper or foil muffin cups. Give instructions for filling the pan’s reservoirs, whether the recipe requires a specific amount of batter or a degree of fullness, such as “fill muffin cups two-thirds full.”

List baking times. Provide time variables for regular muffin pans, mini-muffins and muffin top pans. Explain how to tell when the cupcakes are done baking. Tell readers how long cupcakes should cool after baking before they can begin decorating them.

Give instructions for mixing frosting. Include basic frosting instructions as well as decorating ideas.

Advise the readers about the conditions under which cupcakes should be kept. Explain if they should be kept in an airtight container and whether they must be refrigerated. Note whether cupcakes can be frozen and how long cupcakes will remain fresh.

Conclude by offering ideas for serving cupcakes, such as at birthday parties and picnics.

• Add value to your essay by including tips and warnings that help readers avoid common mistakes.

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Maggie Worth has more than 18 years of marketing and business management experience. She has conducted training classes in resume, fiction and web writing and has written textbooks, resumes, professional and technical documents, ad copy, video scripts and articles for lifestyle magazines. She is director of marketing communications strategy and special projects for a university.

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Bake a Cake in 10 Steps

A Quick Guide to the Fundamentals of Cake

The Basics of Baking a Cake

When kids get interested in helping their parents in the kitchen, one of the first things they want to do is to help bake a cake . It's a good choice because cake baking is often an easy, direct process and many recipes follow the same basic steps every time. Knowing the fundamentals allows you to approach making a cake from scratch with great confidence. For this step-by-step example, a chocolate cake is on the menu.

Grease and Preheat

Before you begin baking, grease and flour the pans you are using. These could be 8-inch round pans, 9-inch rounds , a 13" x 9" rectangular sheet, or even a Bundt pan. Then preheat the oven to the temperature as directed in the recipe so that it's ready to bake when you are.

Prepare Your Ingredients

It's important to have all of the ingredients prepared before making the batter. Many cake recipes call for melted chocolate, so you should do that before beginning to mix up the batter. To melt chocolate , you can use a microwave or a double boiler on the stovetop, the traditional method. 

Other ingredient preparation could include chopping nuts or grating of lemon or orange zest.

Whisk the Dry Mix

It's important to correctly measure and then mix the dry ingredients completely so the cake will have an even and proper rise. Use a wire whisk to combine the flour with the leavening agents for a best results.

Cream Your Butter and Sugar

Bring the butter to room temperature before you begin baking. When it has reached the proper temperature, beat it until it's creamy . Slowly add the sugar as you cream your butter if using a stand mixer. If you're using an electric beater or mixing by hand, add a little of the sugar at a time and then mix until you have incorporated the full amount.

Add the Eggs

Add the eggs to the butter and sugar mixture, one at a time, and mix well until blended.

It's Time to Combine

For a chocolate cake , this is generally when the chocolate, flour, and milk are added to the butter and sugar mixture. First, start with the melted chocolate. Be sure to incorporate it completely with the combined butter, sugar, and eggs.

Then, alternately add the dry ingredients and milk to your wet ingredients. Mix well until it is smooth and uniform. Some recipes suggest you wait until the end to add milk; follow your specific recipe for best results.

Pour Your Batter in Your Pan

If making a layer cake, carefully divide the batter between two round cake pans. If you're using a rectangular or Bundt pan, scoop out all of your batter into your prepared pan of choice. Gently tap the pans on the counter to even the tops and remove air bubbles. If necessary, use a spatula to smooth the tops before baking.

Bake and Cool Your Cakes

Bake the cakes according to the time and temperature in your recipe directions. Remove from the oven and cool on a rack for 10 minutes or as directed in your recipe. Remove the cakes from the pans and cool completely on wire racks before adding  frosting . Make sure the top layer isn't upside down on the rack; otherwise, there will be grid lines on the top of the cake.

The Finished Product

Once the cakes are completely cool, it's time to frost them. Choose from basic buttercream icing , cream cheese frosting, ganache , or whipped cream. If you have two round cakes, put one top side down on the serving platter and frost it. Then put the second cake on top and frost the top and sides. Make swirls as decoration, if desired.​

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Expert Advice

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.

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Frequently asked questions

What's the best way to line cupcake pans.

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. Read more .

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. Read more .

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! Here's how . 

What does "ribbon stage" mean?

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. Read more .

What's the best way to cut cake?

We recommend a tomato knife or another relatively short serrated knife; 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 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. Read more .

What's the best cake frosting for hot weather?

Italian Buttercream is always a good bet. Add some shortening to it (about half a cup) as a hot-weather 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. Read more .

What do I do if my Bundt cake is stuck?

Let the baked Bundt 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. Read more .

Do eggs used in baking really need to be at room temperature?

If the recipe says so, yes. If you add cold eggs to creamed butter and sugar while making a cake, they may stiffen the butter into small sharp chunks. This hardened butter rips apart the suspension created by beating the butter and sugar — and all of a sudden, the air bubbles needed to aerate the cake are gone. Not a good thing; your cake won’t rise as high and its texture will be coarse. Read more .

Why is my cake turning out dry?

There could be several reasons for this! You may have used too much flour, substituted butter for oil, baked in the wrong pan, or have an oven that runs hot. Read more .

Expert advice

Why the reverse creaming method makes great cake

A pastry chef’s trick for preventing curdled cake batter

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How to Bake a Cake

Assessment model print, strong how-to.

This third-grade explanatory essay explains how to bake a cake.

Title: How to Bake a Cake

Level: Grade 3

Mode: Explanatory Writing

Form: How-To

Completed Rubric: How to Bake a Cake Rubric

Blank Rubric: Explanatory Rubric

View related assessment models:

Student Model

I love to bake cakes because they make a tasty snack. If you are wondering how to bake a cake, and you don’t know how, this is the way to do it.

The first thing you do is go to the store and get the mix, eggs, milk, and oil. Then you drive back to home sweet home. Next you get a large bowl. After that, you pour in the mix, crack the eggs, and add the milk and oil. Then you set the oven to 350º F. Next you stir it for about 2 minutes. After that you pour it into the pan and put it in the oven for 35-45 minutes The last thing you do is let it cook and wait for a yummy surprise.

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Standards Correlations:

The State Standards provide a way to evaluate your students' performance.

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• LAFS.3.W.1.2
• 110.5.b.11.C
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• Chocolate Cake

How Do You Make Chocolate Cake? Here's Our Step-By-Step Guide

Homemade chocolate cake is a piece of—well, you know—with the help of one of our best chocolate cake recipes.

Zoe Zuidema is a writer and editor focusing on media and public radio. She has contributed food-related articles to Better Homes & Gardens. She has over 6 years of experience within the journalism industry and as a freelance writer. Zoe received a Bachelor of Arts in Broadcast Journalism, Writing, and Theology from Drake University.

Chocolate cake is a classic crowd-pleaser, but if you're wondering, "How do you make chocolate cake?" and think it's complicated, guess what—it really isn't! Learn how to make a cake from scratch in a matter of minutes with our easy chocolate cake recipes that'll get raves from your guests.

Ingredients for Chocolate Cake

• 3/4 cup butter
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 2 teaspoons vanilla
• 1-1/2 cups milk
• 1 recipe for frosting (see below )
• Chopped chocolate sandwich cookies or chocolate candy (optional)

Step 1: Prep

Let butter and eggs stand at room temperature for 30 minutes. Lightly grease bottoms of two 9x1-1/2 inch  round cake pans . Line pans with  waxed paper . Grease and flour the bottoms and sides of pans. The same can be done with one 13x9x2-inch pan. Set pan(s) aside.

Step 2: Mix Dry Ingredients

In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

Step 3: Make Batter

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with electric mixer for 30 seconds. Gradually add sugar while beating and scraping sides of bowl until well combined. Beat for 2 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture until combined. Beat on medium to high speed for 20 more seconds.

Step 4: Bake

Spread batter evenly into prepared pan(s). Bake in preheated oven for 30 to 35 minutes for 9-inch pans, 35 to 40 minutes for 13-inch pans, or until a wooden toothpick inserted comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans, peel off waxed paper, and cool thoroughly. Frost (recipe below ), and sprinkle with chopped cookies or candy if desired. This moist chocolate cake recipe makes 12 to 16 servings.

Chocolate Cake Frosting

Creamy White Frosting

In a large mixing bowl, beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in an additional 2 cups powdered sugar and 1 to 2 tablespoons milk to reach spreading consistency. Recipe frosts tops and sides of two 8- or 9-inch layers; makes 3 cups.

Chocolate Sour Cream Frosting

In a large saucepan , melt one 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in one 8-ounce carton sour cream. Gradually add 4-1/2 cups powdered sugar, beating with an electric mixer until smooth. Recipe frosts tops and sides of two 8- or 9-inch cake layers; makes 4 cups. Cover and store frosted cake in refrigerator.

More Great Chocolate Cake Ideas

More craveable chocolate cake recipes, related articles.

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• Food and Entertaining

Beginner-Friendly Cake Recipes to Make From Scratch

Last Updated: February 2, 2024 Fact Checked

Ingredients

Vanilla cake, chocolate cake, baking tips & tricks, expert interview, expert q&a, things you'll need.

This article was co-authored by Maria Short and by wikiHow staff writer, Aly Rusciano . Maria Short is a Baker and the Owner of Short N Sweet Bakery & Cafe in Hilo, Hawaii. With over 24 years of experience, she specializes in specialty desserts and wedding cakes. She graduated from L’Academie de Cuisine’s Pastry Arts Program with honors and studied at Baltimore International Culinary College. In 2019, Maria competed in the 6th season of the Food Network’s Holiday Baking Championship. In 2010, she had a cake named one of “America’s Most Beautiful Cakes” by Brides magazine. There are 14 references cited in this article, which can be found at the bottom of the page. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 4,321,824 times.

There's nothing like the taste of a cake you made in your own kitchen. But is the delicious reward really worth all the work? Believe it or not, baking a cake is pretty simple! With the right direction, you can make a delicious cake from scratch. Check out these easy recipes for beginner bakers that’ll have you feeling like a seasoned pro in no time.

• 1 cup (200 g) of unsalted butter, softened
• 1 cup (200 g) of granulated sugar
• ½ tsp (3 g) of salt
• 2 teaspoons (9.9 mL) of vanilla extract
• 5 eggs, room temperature
• 2 cups (400 g) of cake flour
• ¾ cup (170 g) of unsalted butter, softened
• ¾ cup (94 g) of unsweetened cocoa powder
• ¾ cup (90 g) of flour
• ¼ tsp (1 g) of salt
• ½ tsp (3 g) of baking powder
• 1 cup (225 g) of granulated sugar
• 3 eggs, room temperature
• 1 teaspoon (4.9 mL) of vanilla extract
• 1 ⁄ 2 cup (120 mL) of buttermilk or sour cream
• ¾ cup (94 g) of flour
• ¾ tsp (4 g) of baking powder
• 4 large apples of any variety
• 2 eggs, room temperature
• ¾ cup (170 g) of granulated sugar
• Pinch of salt
• 1 ⁄ 2 teaspoon (2.5 mL) of vanilla extract
• 1 ⁄ 2 cup (120 mL) of unsalted butter, melted

• Cake flour has a lower protein content that gives cakes a tender texture and fine crumb. [1] X Research source
• Believe it or not, sugar is a wet ingredient because it’s always creamed with butter (a wet ingredient).
• If you don’t have cake flour, use 2 cups (400 g) of all-purpose flour and 2 tbsp (28 g) of cornstarch.

• Greasing and flouring the pan makes it easier to remove your cake later.
• Beat the mixture until the eggs are completely incorporated with the butter.
• Add the flour in 1 cup (100 g) intervals to prevent it from flying up while mixing.#*Try not to overmix your batter, as this could make your cake have a bread-like texture. [4] X Research source

• Continue testing your cake in 5-minute intervals if it’s not done after the hour. Take it out of the oven the moment the toothpick comes out clean.

• If you don’t have buttermilk, substitute with sour cream for a denser and richer flavor.
• The wet ingredients in cake recipes generally have moisture. Sugar is often listed as a wet ingredient, too, even though it isn't actually wet.

• For a quicker alternative, mist the pan with a cake spray (a cooking spray with butter and flour in it). [5] X Research source
• Always follow the instructions on the temperature of your butter when baking a cake. If you use melted butter where softened butter is called for, the cake could come out flat. [6] X Research source
• Soften your butter ahead of time by placing it on the kitchen counter a few hours before you start baking.
• Mix until no flour pieces are left in the batter.
• Do your best to avoid overmixing your cake batter, as this could make your cake denser and gummier.

• Check the cake’s progress periodically through the oven window rather than opening the oven door. This ensures that the heat stays in the oven as long as possible.
• Try placing your cake pan on top of a baking sheet just in case the batter spills over.

• Make a chocolate frosting to coat your cake in for a rich dessert, or whip up a vanilla buttercream to complement the decadent chocolate cake.
• To help traditional American buttercream stick to a cake, whip it and make it smooth.
• Start with room temperature butter. Otherwise, the buttercream may be stiff. It may be hard to put it on the cake. It will fall from one place to another.
• Put the buttercream in a warm place. Take a big pot with some hot water and set the buttercream on top of it to melt the butter slightly. The consistency of the buttercream should be light and fluffy. If the buttercream is stiff, it will not stick and look chunky. It will not be shiny.

• Choose whichever apple you like the flavor profile of the most. Granny Smith apples will give your cake a tart flavor, whereas Fuji apples will make it sweet.

• Try to make all your apple chunks the same size, so they cook evenly in your cake.
• Do your best not to overmix your batter, which could give your cake a gummy texture.
• To keep the apples from sinking to the bottom of the bowl, toss them in flour before adding them to the batter. [12] X Research source

• This process is called “greasing” and prevents the cake from sticking to the pan while it bakes.

• Make sure to measure your ingredients accurately. Unlike cooking, baking is an exact science, and too much of one ingredient could change the taste or texture of your cake.
• For example, angel food cakes are often folded to keep their light and fluffy texture.

• Put cake pans on a baking sheet in case the batter bubbles over.
• Keep cake pans from touching each other or the oven wall while baking.

• Resist the urge to open the oven door while your cake is baking, as this makes heat escape and may cause things to cook unevenly.

• Always let a cake cool completely before decorating it ; otherwise, the heat from the cake could melt your frosting.

• Make a cake recipe vegan by substituting butter with vegetable oil or melted coconut oil and eggs with applesauce. [17] X Research source Thanks Helpful 0 Not Helpful 0
• When recipes call for cold ingredients, such as butter or cream cheese, to be at room temperature, unwrap the item and leave it in a bowl on the counter for 30 to 60 minutes to soften. Thanks Helpful 1 Not Helpful 0

• Oven temperatures vary, so keep a close eye on your cake to make sure it doesn't over-bake. Thanks Helpful 13 Not Helpful 2
• Always wear oven mitts or protective gloves when retrieving the cake from the oven to avoid burns. Thanks Helpful 5 Not Helpful 1
• Keep small children and pets out of the way when opening a hot oven. Thanks Helpful 0 Not Helpful 0
• Measuring implements
• Hand or stand mixer
• Baking pans
• Toothpick (or wooden skewer)
• Oven mitts or protective gloves
• Cooling rack

You Might Also Like

Thanks for reading our article! If you'd like to learn more about baking a cake, check out our in-depth interview with Maria Short .

• ↑ https://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521
• ↑ https://youtu.be/lTmCZZr346I?t=275
• ↑ https://www.bbcgoodfood.com/howto/guide/how-make-cake-top-10-tips-success
• ↑ https://youtu.be/lTmCZZr346I?t=231
• ↑ https://youtu.be/gzuKMqMaVYc?t=331
• ↑ https://oureverydaylife.com/softened-vs-melted-butter-baking-41737.html
• ↑ https://www.southernliving.com/food/kitchen-assistant/secret-baking-tips-from-grandma
• ↑ https://youtu.be/gzuKMqMaVYc?t=340
• ↑ https://youtu.be/qVIstqwW2_I?t=35
• ↑ https://youtu.be/Ak8qm_XA3P0?t=65
• ↑ https://www.thekitchn.com/baking-tip-toss-fruits-in-flou-84164
• ↑ https://youtu.be/Ak8qm_XA3P0?t=305
• ↑ https://youtu.be/qVIstqwW2_I?t=13
• ↑ https://www.thekitchn.com/5-important-tips-for-the-vegan-baker-238336

About This Article

To bake a vanilla cake from scratch, first preheat your oven to 350°F (177°C), and coat the bottoms and sides of two 9-inch (23-cm) round cake pans with butter. Then, sift 2 ¼ cups (290 g) of all-purpose flour with 3 ½ teaspoons (14 g) of baking powder and 1 teaspoon (5 g) of salt in a large bowl. Sifting the dry ingredients together will help make the cake nice and light. In a separate bowl, add ½ cup (115 g) of unsalted, room temperature butter and 1 ½ cups (300 grams) of sugar. Now, cream the butter and sugar with a hand mixer for 3 to 5 minutes, or until they’re well blended. Creaming the butter and sugar will aerate the batter and make the cake light and fluffy. Add 3 room-temperature eggs one at a time and continue to beat the batter until it’s smooth and creamy. Next, gradually add the dry ingredients to the bowl while mixing on low speed. Finish the batter by mixing in 1 ¼ cups (300 mL) of whole milk and 1 teaspoon (5 milliliters) of vanilla. Divide the batter evenly between the cake pans, then drop the pans on a hard surface to get rid of any air bubbles. Finally, bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 15 minutes before removing them from the pans, and make sure they are completely cool before adding any frosting. For more tips from our Baking reviewer, including how to make an apple cake or a vanilla pound cake, scroll down! Did this summary help you? Yes No

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Learn to Bake in 5 Easy Recipes

The best way to start making homemade sweets? Follow these basic instructions and tips.

Credit... Photographs by Joseph De Leo For The New York Times. Food Stylist: Monica Pierini.

Supported by

By Genevieve Ko

Genevieve Ko started baking when she was 8 and is the author of a baking book.

• Published March 18, 2024 Updated March 27, 2024

The poet Emily Dickinson was an avid baker, and, on the back of a recipe card for coconut cake, she wrote these opening lines :

The Things that never can come back, are several — Childhood — some forms of Hope — the Dead —

But while her gifts as a poet are clear here, she expresses the opposite of what baking can do. A birthday cake brings back the joy of childhood, maybe even raises hope, and baking beloved recipes from the deceased resurrects memories of them.

Even if the goal isn’t reclaiming what’s lost, the simple act of baking can conjure unexpected delight. When you’re preparing a meal and starting with salmon and potatoes , you end up with cooked salmon and potatoes. But when you’re baking, you start with a slew of powders, golden butter and an egg, and you end up with crackly-edged, chewy blondies.

Recipe: Birthday Cake Blondies

More easy bars: Easy Peanut Butter Fudge | Lemon Bars | Black Sesame Rice Krispies Treats

If you’re a beginner in the kitchen, baking is an ideal entry point. Unlike cooking, there’s no pressure to make food that’s meant to sustain, no urgency from step to step. You can go at your pace, and the process can even feel relaxing. These five foolproof recipes are the best place to start: They require only a handful of tools and ingredients — and no experience. They welcome other seasonings and flavors, and guarantee something tasty. Make them all to learn the basics of baking, or try any one that appeals to you. Not only are they easy, but they also offer the satisfaction of dessert and the wonder at having made it yourself.

Baking Supplies for Beginners

To make all five of these recipes, you need only:

• A sheet pan • An ovenproof skillet • An 8-inch square cake pan • Two bowls • A whisk • A silicone spatula • A set of dry measuring cups • A set of dry measuring spoons

Start with just a handful of tools.

You don’t have to invest in an expensive electric mixer, stacks of pans or a kitchen scale. Danielle Sepsy, the chef and owner of the Hungry Gnome Bakery , remembers a childhood of standing on a stool next to her grandmother Rosemarie Marullo, who scooped flour with a coffee cup. Ms. Sepsy doesn’t recommend trying this at home and uses a scale at her bakery, but said, “If you have trusty measuring cups on hand, you’re OK.”

In fact, you can use dry measuring cups for liquids even though it’s a little tricky to not spill with them. (Liquid measuring cups don’t work for measuring dry ingredients, though.)

Recipe: One-Bowl Chocolate Cake

More easy cakes: One-Bowl Carrot Cake | Flourless Chocolate Cake | Raspberry-Mochi Butter Cake | One-Bowl Molasses Chocolate Chip Cake

Shop for basic ingredients.

Baked goods can incorporate everything from chiles to miso , but their foundation requires only a small group of essentials. Baking can be traced back to ancient civilizations, but the sweets here come from the style that spread from Europe to America and the world, built on flour, baking powder, baking soda, sugar, salt, butter or oil, and, usually, eggs. Often, other dairy products or flavorings like vanilla extract and cocoa powder are used, and sometimes, not all of the basics are even necessary.

Recipe: Vegan Banana Bread

More easy quick breads: Lemon Blueberry Muffins | Cranberry Cornbread | Strawberry Spooncake

Bask in the precision.

Baking can be perceived as stressful because it requires following a recipe, but that’s what can make it feel calming. “I actually have a lot of anxiety, and I started baking because it gave me a sense of control,” Ms. Sepsy said. “If you follow the recipe exactly, it’ll result in exactly what you want.” Even though she now weighs ingredients to run her professional kitchen, she uses regular measuring cups at home because it makes baking “more stress-free and fun.”

For simple baked goods like these, it’s fine if you end up adding a little too much flour or don’t beat the eggs enough. As long as you’re mixing and baking sugar, fat and starches as described in the instructions, you’re going to end up with something delicious.

Recipe: Fruit Crumble

More easy fruity desserts: Blueberry Crisp | Lemon Bars | Apple Crisp

Yes, you can personalize baking recipes.

Some cooks don’t like baking because there doesn’t seem to be room for improvisation without risking a failure in the oven. Don’t mess with the base formula for the batter or dough, but do customize seasonings that don’t affect baking chemistry. Stir in different spices like cardamom or ras el hanout and add your choice of toppings or mix-ins. When making fruit desserts, use what’s in season (and on sale).

Recipe: Chunky Chocolate Cookies

More easy cookies: Peanut Butter Cookies | Oatmeal Chocolate Chip Cookies | Gochujang Caramel Cookies | No-Bake Cookies | Black Sesame Shortbread

Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

Genevieve Ko is a deputy editor and columnist for the Food section and NYT Cooking, for which she also develops recipes. More about Genevieve Ko

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