bake · Baking

How to Make a Cake from Scratch

Name: How to Make a Cake from Scratch
Yield: 8
Ingredients: 1/2 cup butter; 3/4 cup sugar; 2 eggs; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup milk

Making cake from scratch means creaming butter and sugar, adding eggs and dry ingredients alternately with liquid, then baking in a prepared pan. The key is room temperature ingredients, proper mixing technique, and not overbaking. A basic vanilla cake takes about 30 minutes in a 350°F oven.

Total time: 1 hr
Hands-on: 20 min
Serves: 8
Difficulty: Easy

Ingredients

1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk

Step by step

Prepare your pan and oven. Grease a 9-inch round pan with butter, dust with flour, and tap out excess. Preheat oven to 350°F. Place rack in center position.
Cream butter and sugar. Beat 1/2 cup softened butter with 3/4 cup sugar using an electric mixer for 3-4 minutes until light and fluffy. The mixture should look pale and increased in volume.
Add eggs one at a time. Crack 2 eggs into a small bowl first, then add them one at a time to the creamed mixture, beating well after each addition. Add 1 teaspoon vanilla extract.
Combine dry ingredients. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
Alternate wet and dry ingredients. Add the flour mixture in three additions, alternating with 1/2 cup milk in two additions. Begin and end with flour. Mix just until combined after each addition.
Pour and bake. Scrape batter into prepared pan and smooth the top. Bake for 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
Cool properly. Cool in pan for 10 minutes, then turn out onto a wire rack. Let cool completely before frosting or serving.

Tips & troubleshooting

Bring eggs, butter, and milk to room temperature before starting - cold ingredients won't cream properly
Don't overmix once you add flour or the cake will be tough
Test doneness with a toothpick in the center, not near the edges where it bakes faster
Measure flour by spooning it into the cup and leveling off, don't scoop directly

Variations

Chocolate Cake. Replace 1/4 cup flour with cocoa powder and add an extra 2 tablespoons milk
Lemon Cake. Add zest of one lemon and replace vanilla with lemon extract
Layer Cake. Double the recipe and divide between two pans, reducing baking time to 20-25 minutes

Questions

Why did my cake sink in the middle?: Usually from opening the oven door too early, overmixing the batter, or using old baking powder. The cake needs to set its structure before being disturbed.
Can I make this without an electric mixer?: Yes, but it takes more work. Cream butter and sugar with a wooden spoon for about 8-10 minutes until light. The texture won't be quite as fluffy but the cake will still be good.
How do I know when butter is properly softened?: Press it with your finger - it should give easily but not be melting. Leave it out for about an hour, or cut it into pieces to soften faster.
My cake is dry. What went wrong?: Likely overbaked, too much flour, or not enough fat. Check your oven temperature with a thermometer and measure ingredients carefully next time.