Follow these easy tips for success every time you bake.
First, set out your ingredients.
Take the time to be precise. Accurate measurements mean tastier results.
Measure your ingredients while the butter and eggs warm up. Batter mixes best when ingredients are at room temperature.
Large eggs are the most common for baking.
Preheat your oven for at least 20 minutes. Use an oven thermometer so you’ll know if your oven is running hot or cold.
Position racks in the center of the oven.
Use a mesh strainer if your recipe calls for sifting. Just tap the sides and take your time.
Trace the cake pan on parchment paper and cut just inside the lines.
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.
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.
With Bundt pans, take care to butter all the nooks and crannies, then flour the pan. You’re ready to add your batter.
Only fill the cake pan to 2/3 high. Use the center rack of the oven for even cooking.
Halfway through the cooking time, rotate the pan 180 degrees.
The cake is done when it’s firm to the touch.
A skewer inserted into the center should come out clean.
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.