Back to Blog

Share this post

Basic Cake Making

I love any excuse to eat it: at birthday parties, weddings, graduation celebrations, or just a random weekday dessert splurge.

But before ripping off the candles and diving into a colorful pool of icing and sprinkles, let’s bring it back to the basics.

We’re going to share our favorite tips and tricks to help you make the most delicious cake possible.

With our guide to ingredients, tools and equipment, and baking and cooling advice, you’ll be making cakes like a seasoned pro before you know it.

Keep on reading for more!


I know from plenty of personal experience that baking can be complicated.

Especially when it comes to making cakes.

Learn the essentials of cake baking, and get our recipe for homemade vanilla butter cake:

Sometimes, the perfectly fluffy, beautifully risen rounds of joy you were hoping to bake just don’t turn out.

Sometimes, you will find yourself crouched in the fetal position on the kitchen floor, rocking back and forth with zero hope left in your own abilities, because you realized midway through baking that you completely forgot to include the baking powder. And the sugar.

Even though you can still create delicious desserts with your cake failures, it’s best to go over some of the essential tips before you get started in order to minimize problems.

Looking for even more hacks and tips? I recommend consulting Foodal’s guide for improving your baking routine as well.


Here’s step number one, every single time:

Read through the entire recipe beforehand, so you know exactly what you are doing.

Make sure you have all of the tools needed, as well as all of the ingredients for the recipe. Check your refrigerator. You may need to make a quick grocery trip!

Oh, and one more thing: Don’t forget to preheat the oven before you start!

Once baking soda or powder mingle with any liquids in the batter, their leavening power is immediately triggered. And this continues after heat is applied.

You don’t want to lose any of the leavening, so you need to bake as soon as you pour the finished batter into the pans. Make sure the oven is hot in advance, so you’ll be ready to go.


The main goal is simple: bake a perfect dessert that actually comes out of the pan!

First, consider the type of pan you should use. Above all else, you should use light-colored metal pans for baking.

Without thinking, I used some dark-coated pans to make my first batch of vanilla cakes for this recipe.

I didn’t get the greatest results…

Dark-colored varieties absorb a greater amount of heat than light-colored types. As a result, the batter will develop a dark crust on the bottom very quickly, and may burn.

And that’s what happened with mine!

The photo below shows the bottom of two vanilla cakes. No, the top one is not chocolate.

Back to Blog