How to Bake a Cake

Baking a cake at home is simple when you understand how the ingredients work together.

Here's a step-by-step guide using basic ingredients and an electric mixer.

🧁 Ingredients You’ll Need:

• 1 cup cake flour
  
  

• 1 cup self-rising flour
  
  

• 1/2 tsp baking soda
  
  

• 1 tsp baking powder
  
  

• 1/4 tsp salt
  
  

• 1/3 cup cocoa powder
  
  

• 3/4 cup buttermilk
  
  

• 1/2 cup milk
  
  

• 3 eggs
  
  

• 1 tsp vanilla or other flavoring
  
  

• 1/2 cup oil
  
  

• 1/4 cup softened butter
  
  

• 1/4 cup shortening
  
  

• 1 1/4 cups sugar (optional to balance)

🍰 Instructions:

1. Preheat the oven:

Set your oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper.

2. Mix the dry ingredients:

In a large bowl, sift together the cake flour, self-rising flour, cocoa powder, baking soda, baking powder, and salt.

3. Cream the fats and sugar:

In another bowl, use an electric mixer to beat the softened butter, shortening, and sugar until light and fluffy. This takes about 3–4 minutes on medium speed.

4. Add eggs and flavoring:

Crack in the eggs one at a time while mixing. Add your vanilla or any other flavoring.

5. Combine wet ingredients:

In a cup, mix the milk and buttermilk together. Slowly pour into the batter, alternating with the dry mixture. Start and end with dry ingredients.

6. Add oil:

Drizzle in the oil while mixing on low speed. It helps keep the cake moist.

7. Mix well but don’t overdo it:

Use the electric mixer just until all ingredients are combined. Overmixing can make the cake dense.

8. Pour and bake:

Pour the batter into the prepared pan. Tap the pan gently to remove air bubbles. Bake for 30–35 minutes or until a toothpick comes out clean.

9. Cool before serving:

Let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

FAQs about How to Bake a Cake

1. Can I use only one type of flour?

Yes. You can use only cake flour for a lighter texture. Skip the self-rising flour and increase baking powder slightly.

2. What if I don’t have buttermilk?

Mix 1 tbsp lemon juice or vinegar with 3/4 cup milk. Let it sit for 5 minutes to curdle.

3. Why do I need to sift the dry ingredients?

Sifting helps remove lumps and makes the cake lighter by incorporating air

4. How do I know the cake is fully baked?

 Insert a toothpick in the center. If it comes out clean, it’s done.

5. Can I store the cake for later?

Yes. Wrap it well and store at room temp for 2–3 days, or freeze for up to a month

🔄 Tips:

• Want it fluffier? Use only cake flour and skip self-rising flour.
  
  

• Don’t open the oven early. It may collapse.
  
  

• You can skip cocoa if you want a vanilla cake.

This cake is soft, rich, and perfect for birthdays or tea time. Want a topping recipe or decoration idea next?