Bake a Perfectly Simple Cake: A Step-by-Step Guide

There’s something incredibly satisfying about baking a plain cake from scratch. It’s a blank canvas for your culinary creativity, a foundation for elaborate decorations, or simply a comforting treat to enjoy with a cup of tea. This guide provides a detailed, step-by-step approach to making a delicious and moist plain cake that you can customize to your heart’s content.

Why Bake a Plain Cake?

Before we dive into the recipe, let’s consider why a plain cake is such a valuable skill to have:

• Versatility: A plain cake can be transformed into countless desserts. Add frosting, fruit, chocolate chips, or spices to create a unique flavor profile.
• Foundation for Decorating: It’s the perfect base for birthday cakes, wedding cakes, or any celebration requiring a beautifully decorated dessert.
• Cost-Effective: Baking from scratch is often cheaper than buying pre-made cakes.
• Control Over Ingredients: You have complete control over the quality and type of ingredients used, catering to dietary needs and preferences.
• Therapeutic: Baking can be a relaxing and rewarding activity, providing a sense of accomplishment.

The Essential Ingredients

This recipe focuses on a classic vanilla cake, but the principles apply to other flavor variations as well. Here’s what you’ll need:

• All-Purpose Flour: 3 cups (375g). The foundation of the cake, providing structure.
• Granulated Sugar: 2 cups (400g). Adds sweetness and tenderness.
• Unsalted Butter: 1 cup (226g), softened. Provides richness, moisture, and flavor. Make sure it’s softened, not melted.
• Eggs: 4 large. Bind the ingredients together and add richness and structure.
• Milk: 1 cup (240ml). Adds moisture and helps to create a smooth batter. You can use whole milk, 2% milk, or even a non-dairy alternative like almond or soy milk.
• Baking Powder: 4 teaspoons. Leavening agent that helps the cake rise.
• Vanilla Extract: 2 teaspoons. Enhances the flavor of the cake. Use pure vanilla extract for the best flavor.
• Salt: ½ teaspoon. Balances the sweetness and enhances the other flavors.

Essential Equipment

Having the right equipment will make the baking process much smoother and more enjoyable:

• Two 9-inch Round Cake Pans: Or a 9×13 inch rectangular pan. Ensure they are the same size for even baking.
• Parchment Paper: To line the cake pans, preventing sticking.
• Mixing Bowls: A set of different sizes for various tasks.
• Electric Mixer: Stand mixer or hand mixer. Makes creaming the butter and sugar much easier. A whisk can be used if you don’t have a mixer, but it requires more effort.
• Measuring Cups and Spoons: For accurate measurements.
• Rubber Spatula: To scrape down the sides of the bowl and gently fold ingredients.
• Wire Rack: To cool the cakes after baking.
• Offset Spatula (Optional): For frosting the cake evenly.
• Cake Tester or Toothpick: To check for doneness.

Step-by-Step Instructions

Follow these detailed instructions for a perfectly baked plain cake:

Step 1: Prepare the Cake Pans

This is a crucial step to prevent the cake from sticking to the pan. There are several methods you can use:

• Greasing and Flouring: Grease the inside of the cake pans with butter or shortening. Then, lightly dust the pans with flour, tapping out any excess. This creates a barrier between the cake and the pan.
• Parchment Paper Liners: Cut circles of parchment paper to fit the bottom of the cake pans. Grease the sides of the pan and then place the parchment paper circles in the bottom. This is the most reliable method for preventing sticking. You can also use parchment paper to line the sides of the pan for super easy cake removal.
• Baking Spray: Use a baking spray that contains flour. This is a convenient option, but it’s not always as effective as greasing and flouring or using parchment paper.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). An accurate oven temperature is essential for even baking. Use an oven thermometer to ensure your oven is properly calibrated.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which contributes to the cake’s light and airy texture. Use an electric mixer on medium speed for about 3-5 minutes. The mixture should be noticeably lighter in color and almost doubled in volume. If using a whisk, this will take significantly longer and require more effort.

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter. If you add all the eggs at once, the batter may curdle. After adding all the eggs, scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.

Step 5: Incorporate the Vanilla Extract

Add the vanilla extract to the batter and mix until combined. The vanilla extract enhances the overall flavor of the cake. You can experiment with other extracts, such as almond extract or lemon extract, to create different flavor profiles.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, which is crucial for even leavening. Sifting the dry ingredients is another option, especially if your flour is lumpy.

Step 7: Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. This helps to prevent overmixing, which can result in a tough cake. Add about one-third of the dry ingredients to the wet ingredients and mix until just combined. Then, add half of the milk and mix until combined. Repeat this process, ending with the remaining dry ingredients. Mix until just combined; do not overmix.

Step 8: Divide the Batter

Divide the batter evenly between the prepared cake pans. Use a kitchen scale to ensure that each pan contains the same amount of batter. This will help the cakes bake evenly. Level the batter in each pan with a spatula.

Step 9: Bake the Cakes

Bake the cakes in the preheated oven for 30-35 minutes, or until a cake tester or toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the cakes regularly. The cakes should be golden brown and slightly spring back when touched.

Step 10: Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. This allows the cakes to set slightly, making them easier to remove from the pans. After 10-15 minutes, invert the cakes onto a wire rack to cool completely. Make sure the wire rack is placed on a surface that can handle the heat.

Step 11: Frost and Decorate (Optional)

Once the cakes are completely cool, you can frost and decorate them as desired. Here are a few frosting and decoration ideas:

• Vanilla Buttercream: A classic and versatile frosting that pairs well with vanilla cake.
• Chocolate Buttercream: A rich and decadent frosting for chocolate lovers.
• Cream Cheese Frosting: A tangy and slightly sweet frosting that complements many cake flavors.
• Fruit Filling: Add a layer of fruit filling between the cake layers for added flavor and moisture.
• Sprinkles: A simple and festive decoration for any occasion.
• Fresh Fruit: Arrange fresh fruit on top of the cake for an elegant and healthy decoration.
• Ganache: Pour warm ganache over the cake for a shiny and smooth finish.

Tips for Success

Here are some additional tips to ensure your plain cake turns out perfectly:

• Use Room Temperature Ingredients: Room temperature butter, eggs, and milk emulsify better, resulting in a smoother batter and a more tender cake.
• Measure Accurately: Accurate measurements are essential for consistent results. Use measuring cups and spoons specifically designed for baking.
• Don’t Overmix: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Rotate the Pans: If your oven bakes unevenly, rotate the cake pans halfway through baking to ensure even browning.
• Check for Doneness: Use a cake tester or toothpick to check for doneness. The tester should come out clean or with a few moist crumbs attached.
• Cool Completely Before Frosting: Frosting a warm cake can cause the frosting to melt and slide off.
• Level the Cakes: If your cakes have a dome, use a serrated knife to level them before frosting. This will create a more even surface for frosting.

Variations and Customizations

The beauty of a plain cake is its versatility. Here are some ideas for variations and customizations:

• Chocolate Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
• Lemon Cake: Add the zest and juice of one lemon to the wet ingredients.
• Spice Cake: Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves to the dry ingredients.
• Marble Cake: Divide the batter in half. Add melted chocolate to one half and leave the other half plain. Swirl the two batters together in the cake pans.
• Add-Ins: Add chocolate chips, nuts, dried fruit, or sprinkles to the batter for added flavor and texture.
• Coffee Cake: Top the cake with a streusel topping made from flour, sugar, butter, and cinnamon.
• Different Extracts: Experiment with different extracts, such as almond extract, peppermint extract, or orange extract.
• Non-Dairy Cake: Substitute the milk with almond milk, soy milk, or coconut milk. Use a vegan butter substitute.
• Gluten-Free Cake: Substitute the all-purpose flour with a gluten-free flour blend.

Storage Instructions

To store your plain cake, follow these guidelines:

• Unfrosted Cake: Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• Frosted Cake: Store the frosted cake in the refrigerator for up to 5 days. Cover loosely with plastic wrap or store in a cake carrier to prevent the frosting from drying out.
• Freezing: You can freeze both unfrosted and frosted cake. Wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Troubleshooting

Here are some common cake baking problems and their solutions:

• Cake is Dry: This can be caused by overbaking, using too much flour, or not enough liquid. Make sure to measure ingredients accurately and check for doneness regularly.
• Cake is Dense: This can be caused by overmixing, using too much sugar, or not enough leavening agent. Mix until just combined and ensure that your baking powder is fresh.
• Cake is Crumbly: This can be caused by using too much fat, not enough gluten development, or using the wrong type of flour. Use the correct amount of fat and avoid overmixing.
• Cake Sank in the Middle: This can be caused by using too much leavening agent, opening the oven door too early, or baking at too low of a temperature. Use the correct amount of baking powder and avoid opening the oven door until the cake is almost done.
• Cake Stuck to the Pan: This can be caused by not greasing and flouring the pan properly or not letting the cake cool completely before removing it from the pan. Grease and flour the pan thoroughly or use parchment paper liners. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack.

Conclusion

Baking a plain cake is a fundamental skill that opens up a world of possibilities in the kitchen. With this comprehensive guide, you can confidently bake a delicious and versatile cake that can be customized to suit any occasion. Enjoy the process and happy baking!