Baking cake at home may be enjoyable and fulfilling. Whether you’re making a cake for a birthday or an extravagant holiday, these simple steps will help you make a delicious cake every time.
Ingredients
- 1 cup (240 ml) of milk
- 1 teaspoon of vanilla extract
- 2 cups (240 g) of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup (115 g) of unsalted butter, softened
- 1 cup (200 g) of granulated sugar
- 2 large eggs
- 1 cup (230 g) of unsalted butter, softened
- 3-4 cups (360-480 g) of powdered sugar
- 1/4 cup (60 ml) of heavy cream or milk
- 1 teaspoon of vanilla extract
- Pinch of salt
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Cake pans (two 8-inch or 9-inch round pans)
- Parchment paper
- Cooling rack
- Spatula
How to make your Buttercream Frosting
- For about two minutes, beat the softened butter on medium speed until it becomes creamy.
- One cup of powdered sugar at a time, gradually add while beating at a low pace. Increase the speed to high and beat for a few seconds to incorporate after each cup of sugar.
- Add the cream, salt, and vanilla essence. Beat till light and fluffy, 3–4 minutes on high. If additional milk or powdered sugar is required to get the right consistency, add them.
How to Bake a Cake/Process
Preheat the Oven: Set the oven temperature to 350°F (175°C). Line the bottoms of the cake pans with parchment paper and grease them. If you’re using a pan with a dark or dull finish, turn down the oven temperature by 25°F and check on the cake for three to five minutes. Pans like this absorb more heat and can burn your crust.
Prepare the Dry Ingredients: Sift the flour, baking powder, and salt in a medium-sized bowl. Mix the dry ingredients (flour, spices, leavening, and salt) thoroughly. Next, create a well by gently pressing the dry ingredients against the edges of the mixing bowl with a wooden spoon or spatula. Put them aside.
Mix Wet Ingredients: Using an electric mixer, beat the butter and sugar in a large bowl until the mixture is light and fluffy, about 3 to 5 minutes. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Pour the wet ingredients slowly into the center of the well you just created with the dry ingredients.
Combine Dry and Wet Ingredients: In three sections, add the dry ingredients to the butter mixture, starting and finishing with the dry ingredients and alternating with the milk. Blend until barely mixed. When the batter is barely blended, stop mixing. Your completed product can have peaks on top and a rough texture if you stir out all the lumps.
Pour the Batter into Pans: Evenly divide the batter among the cake pans that have been prepared. Use a spatula to smooth the tops. To distribute the batter evenly, use an offset spatula. Spread it evenly to the edge of the pan. Bake your cake as instructed per the recipe.
Bake the Cakes: If a toothpick is pushed into the center, it should come out clean after 25 to 30 minutes of baking in a preheated oven. When lightly pressed, the cakes should bounce back and have a golden brown color.
Nobody wants dry cake, which is the result of overbaking a cake. Avoid opening the oven door before the minimum baking time specified in the recipe, as this will allow the heat to escape while you check the cake’s doneness.
Place a wooden toothpick close to the cake’s center for creamed cakes. The cake is done if a pick inserted into it comes out clean, or with only a few crumbs on it. Check with a fresh toothpick in a different area after baking the cake for a few more minutes if there is still moist batter on it.
Cool the Cakes: Give the cakes ten minutes or so to cool in the pans. Next, in order to release the cakes, run a knife around the pan’s edges. After removing the parchment paper, turn the cakes out onto a cooling rack and allow them to cool fully.
Frost and Decorate: The cakes can be decorated and frosted as desired once they have cooled fully. Swirl while liberally spreading the leftover frosting over the cake’s sides and top with an offset spatula or table knife. After covering the entire cake, return and make any more swirls you like. Cake should be served within two hours or refrigerated.
Spread the frosting over the cake’s top, sides, and in between the layers. Use sprinkles, fruit, or other toppings to decorate as you choose.
Source: www.Muzhchin.net