Make A Cake From Scratch-
Lets play in the kitchen today and make a cake from scratch. I am sharing a few simple tips for making a perfect cake every time. I am NOT a baker, but I love to make a cake from scratch. Read the label of your boxed cakes and you might become a make it from scratch baker too. Some of the best tips I have learned I am sharing with you today. So let’s get busy and make a cake from scratch.
• Follow the recipe, if the recipe calls for one teaspoon, use one teaspoon. Baking is precise.
• Whisking your eggs helps to give cakes volume, that’s part of the reason there is a bit of spring in the cake when we press our forks into it. But, don’t over whisk.
• The order you add ingredients matters. If it states wet into dry, or add wet, then dry and then wet again, etc. don’t change it up. the recipe is made to allow each ingredient to do it’s designated task.
• Eggs milk and butter should be room temperature. This allows the ingredients to emulsify properly. You can place eggs in a bowl of warm water for 10 to 15 minutes to achieve an optimal temperature.
• Place your cakes in the center rack in the middle of the rack to avoid under or over browning.
• The toothpick test is an excellent method for testing doneness (insert the toothpick into the center of the cake, if it comes out clean the cake is done.
• Another great way to test for doneness is to lightly press the top of the cake with your finger. If it springs back quickly it is done. ( be careful the cake will be hot)
• Pan size matters. If the recipe calls for a 9 inch round pan that is what you should use.
• Use the right flour. Not all flour is alike. Cake flour provides extra-light baked goods, like angel food cake. Bread flour is used for dense cakes and breads. All purpose flour, can be used for most cakes also
• Wire cooling racks are essential for cakes. Let your cake cool for at least 20-30 minutes before you invert it onto a plate or platter.
• High altitude adjustments. If you live above 3500 feet elevation you will need to make the necessary adjustments to assure your cake will rise properly.
This is a wonderful and easy to make, Cake From Scratch recipe. I don’t know where I found it. It’s been on a recipe card for a while. You will find it will soon become your favorite.
What You need
1 Cup butter, softened
½ Cup Canola Oil
3 Cups sugar
5 eggs (room temperature)
3 Cups all-purpose flour
2 tsp. Baking powder
¼ tsp. Salt
1 cup milk (room temperature)
2 tsps. Vanilla extract
Two 9 inch round cake pans (spring form is best)
Non stick cooking spray
2 Large Mixing bowls
1 Small mixing bowl
Sifter
Electric mixer
Before You Start -preheat oven to 350º F. Prepare the cake pans by spraying inside bottom and sides with nonstick cooking spray.
Lets Make It!
Add butter and oil to a bowl and using an electric mixer on medium speed, cream together until light and fluffy. Slowly add sugar (one cup at a time) mix well to incorporate add eggs one at a time and continue mixing, making sure to fully incorporate all of the oil, sugar and eggs.
In a separate mixing bowl sift together flour, baking powder and salt. In a small bowl whisk together the milk and vanilla and add to the wet ingredients. Add to butter and oil mixture alternately with milk mixture, beginning and ending with dry ingredients.
Using a large spoon or fork stir all ingredients until well combined. Remember to scrap down the sides of the bowl). Pour ingredients evenly into all three prepared pans. Place on center rack and bake for 25-30 (or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pans for 20 minutes, invert onto cooling rack or plate and let cool for another 20 minutes.
Frost or add fruit if desired.
Makes about 12 pieces or 24 cupcakes (reduce cooking time to 18-20 minutes for cupcakes)
*Katies Tid Bits, try adding ¼ buttermilk and ¾ cup whole milk .
Will you make your next cake from scratch?
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See you all tomorrow
for the Thursday Favorite Things blog hop. Starts Wednesday at 7PM ( MST)
Everything is better made from scratch… your cake looks delicious! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/06/11/home-matters-linky-party-41/ 🙂
~Lorelai
Life With Lorelai
Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thank you for hosting and for pinning xo
Okay, I’m drooling right now! Looks so good. Pinned and tweeted. I hope to see you on tonight at 7, we can’t wait to party with you! Lou Lou Girls
Thank you my friends xox
Really cool tips. I used to hate cooking but I had to learn it the hard way to survive so thanks for easy recipes like this one. Have a great day!
Thank you Michal, I always think simple fresh recipes are so delish. I hope you will enjoy the cake. Hugs
I love the simplicity of this recipe, thank you!
my pleasure Sandra, it is so tasty and I hope you will enjoy it as much as we do. xo
I may make one of these when school is over to celebrate…it looks sooooo good, Katie!
Oh my friend, bake it today you deserve to celebrate each new day. xo
I love making cakes from scratch! They are so good 🙂
Erika
Sweet Erika, I love to make it from scratch, fresh is best xo
Thank you for sharing such a great post! I’m challenged in the kitchen so these tips were great to read! Thanks again for sharing at Waiting on…Wednesday!
Holly
Hi Holly, thank you for hosting xo
This is wonderful!! I always make cakes from scratch, I prefer it to the boxed ones. This came out beautifully!! Yum 🙂 Happy day my dear xx
Thank you my sweet friend, I always like to bake from scratch xox
What a great post! I think you covered the most important aspects of making a successful cake. Now everyone who wants to make a cake can 🙂
Thank you so much, big hugs!
What beautiful images and great tips! Thanks so much!
thank you, HUGS!
This sounds great My Mom and I always made cakes from scratch It is pretty easy to be honest and if you find a good recipe, you can use it over and over. This one looks like a keeper!
I agree with you, fresh is always best. I hope you will enjoy the cake xoi
Hi Katherine,
Thank you so much for having your blog post in the body of your email. This is so much easier for me to save your recipe to my recipe folder in my email.
Many hugs to you, Bob, and Izzy,
Cynthia
Ah sweet friend, my pleasure. xox
I can bake cookies but never tried making a cake from scratch. Thanks! Pinned!
I hope you will give it a try, xo
Honestly don’t remember the last time I made a cake from scratch, but now want to try your recipe. Thanks for sharing, Katie!! xoxo 🙂
I hope you like this recipe as much as we do xo