10 Cake Baking Tips You Can’t Live Without

There’s nothing quite like a perfectly baked cake… although baking one that isn’t cracked, under cooked or over cooked isn’t always as simple as it seems. Thankfully, there are some really easy cake baking tips which will make sure your cakes come out perfect every single time.

cake baking tips

Tip 1: Measure your flour correctly

Spoon the flour into a measuring cup and then sweep the excess off with a knife. Better yet, wherever possible weigh your flour for more accurate results.

Cake Baking Tips

Recipe: The Best Carrot Cake

 

Tip 2: Use room temperature eggs 

Unless a recipe tells you to use cold eggs, always use room temperature eggs.

Cake Baking Tips

Recipe: Super Easy 3 Ingredient Flourless Chocolate Cake

 

Tip 3: Rotate your pan 

Two-thirds of the way through cooking, rotate your cake pan to ensure even cooking. Don’t do it any earlier though or your cake make collapse!

Cake Baking Tips

Recipe: Apple & Berry Tea Cake

 

Tip 4: Know your oven

Every oven is slightly different and some will run hotter or cooler than others. Get to know your oven and adjust the cooking time/temperature accordingly. A recipe will give you a good guide, but you will usually need to adjust it slightly to suit your individual oven. If you’re still confused, buy an oven thermometer to check.

Cake Baking Tips

Recipe: Classic New York Baked Cheesecake

 

Tip 5: Always preheat your oven

Popping a cake into an oven that hasn’t preheated to the correct temperature will affect the way it rises… and no-one wants that!

Cake Baking Tips

Recipe: Chocolate Cupcakes

 

Tip 6: Use the middle shelf

The best spot to cook your cake is on the middle shelf in your oven. This will help it to cook nice and evenly.

Cake Baking Tips

Recipe: The Best Chocolate Mud Cake

 

Tip 7: Line your tin  

Most recipes will tell you to line a cake tin with baking paper. I know it’s a little time consuming, but it really is a must! There’s nothing worse than putting so much time and effort into making a cake, only to have it stick to the edges or the bottom of the pan.

Cake Baking Tips

Recipe: Salted Caramel Mud Cake

 

Tip 8: Choose the correct sized pan 

It may sound obvious but using the wrong size pan can spell disaster for your delicious cake! If your pan is too small, your mixture may overflow, and if it’s too big, it will overcook and end up flat. Ugh and no-one likes that happening!!

Cake Baking Tips

Recipe: Lemon & Blueberry Layer Cake

 

Tip 9: Cool in the tin or out?  

The best way to cool your cake will depend on the type of cake that it is. Dense cheesecakes, fruit cakes and mud cakes usually benefit from cooling completely in the tin. However, light sponge-type cakes need to be taken out of the pan and cooled on a wire rack after about 5-10 minutes to stop the sides from becoming soggy. Follow the recipe instructions to know what is best for your particular type of cake.

Cake Baking Tips

Recipe: The Best Caramel Cake (guest post by Create Bake Make)

 

Tip 10: Don’t move an inch!

How many times have you frosted a cake only to have it slip and slide around the plate before you even get to serve it up?! Place a small amount of frosting onto your serving plate and spread it out slightly. Place the cake on top of the frosting to set it in place and then continue to frost the rest of the cake as you usually would. The frosting underneath will stop your cake from moving around.

Cake Baking Tips

Recipe: Lemon Glazed Strawberry Loaf

 

What cake baking tips can you add to these ones?

39 thoughts on “10 Cake Baking Tips You Can’t Live Without”

  1. I have a friend who could REALLY use these tips- will pass on!

    1. Bake Play Smile says:

      Oh thank you so much!

    1. Bake Play Smile says:

      Oh you’re too sweet!

  2. Love your tips. I follow most of these. I would add to tip 1 that you should sweep off the flour with the flat side of a knife – my little girl always drives me crazy using the rounded edge. I usually rotate the cake at halfway through cooking. Not only does this help the cake bake more evenly but as my oven is really slow it gives me a good sense of how the cake is baking and if it is likely to need more time. And your cakes look gorgeous.

    1. Bake Play Smile says:

      Thank you! Yes – oops I should have added that about the flat side of the knife!!! Love that you know your oven so well!

  3. Haidee says:

    Great tips! I do most of these already except usually I forget to get out the eggs in advance (so far no great tragedy has befallen me for it luckily!) but I must say I was always under the impression not to open the oven until the timer goes off, so help me god or my cake will sink in the middle! Clearly that is not quite true 🙂

    1. Bake Play Smile says:

      I dont open the oven at all when I make things like cheesecakes, but with the other cakes, I always rotate them. 🙂

  4. Maxabella says:

    Awesome tips, Lucy. It’s icing though, surely? Will icing go the way of biscuits? I hope not. x

    1. Maxabella says:

      PS – that lemon and blueberry layer cake is pretty much my new favourite thing. x

    2. Bake Play Smile says:

      Thanks Bron! Hahaha no icing will rule forever lol!

  5. Why is it that I can read all these tips but my cakes still don’t work out right….

    1. Bake Play Smile says:

      Haha if it makes you feel any better, I could read all of the tips in the world about painting and I’d still be terrible!!

  6. Holy dooley, Lucy! These are great tips. I only do two of these, so I really needed this help. Thank so much! #teamIBOT

    1. Bake Play Smile says:

      Thanks lovely!

  7. Thanks for the tips. I really get a bit impatient with my cooking and rush through without getting my eggs to room temp :/

  8. I am pleased to say I follow pretty much all those tips except for the last one. But I’ve got birthday cakes to make this week, so I’m sure I can put it into practice 🙂

    1. Bake Play Smile says:

      Woo hoo! Go you Jess!

  9. Rught! Oven tips are the best and so useful. I only use the ventilated heat. And about measuring, the teachers in the bakery school say always to weigh your ingredients. Even eggs. Because farm eggs are a lot heavier than supermarket ones. That’s my tip to add. xx cathy

    1. Bake Play Smile says:

      These are fab tips! The French certainly do know how to bake!

  10. Mumma McD says:

    Oh dear now I see where I’ve been going wrong!!!

    1. Bake Play Smile says:

      Hehe I doubt you’ve been going wrong! You can’t go wrong with cake lol!

  11. Great tips! Especially number 4 – ovens really do all vary so much!!

  12. Wow, so much baking wisdom. Thank you!

    1. Bake Play Smile says:

      Hehe that’s about the only wisdom I have!

  13. These are great tips – I always forget to get the eggs out earlier so fall down on that one. One tip on icing that I do is that if it has to be perfectly smooth I do one layer of icing then put the cake in the freezer so that it hardens up a little (ie 30 minutes) and so that no crumbs come off anymore either and then do the next layer and decorate. But I only ever do that for a fancy birthday cake, which is rare too! x

    1. Bake Play Smile says:

      That’s such a great tip Vicki! Love it!

  14. What great tips! I really love the last one, which I had not thought of at all! I absolutely agree you need to know your oven. I think most ovens vary considerably, and even within each oven there are hotter areas and cooler areas.
    x

    1. Bake Play Smile says:

      Thank you! Yep definitely – each oven is so different!

  15. So much good advice here, Lucy. I think I just need you to be my chef 🙂

    1. Bake Play Smile says:

      Haha anytime Lisa!

  16. I love all your tips Lucy!
    Have a beautiful long weekend lovely and happy FFF’s!

  17. Penny says:

    This is THE most important tip I’ve followed for 30 years: cream the butter and sugar for ten mins and add the flour at the very last minute (scientific reactive starts when you add flour so I literally check everythings ready and then mix it in, straight into tin and into warm oven all in 10 secs) and you will have the most moist fluffy cakes…

    1. Bake Play Smile says:

      Fantastic tip!!

  18. Angie says:

    Why do people put eggs in the fridge ever, this baffles me as in the supermarket or shop they are kept on a ordinary shelf. I’d never put eggs in the fridge and I never trust dates if you put an egg in a cup of water and it floats away from the bottom of the cup then they are not fresh enough to bake with,

    1. Bake Play Smile says:

      It’s an interesting one!! I know that a couple of the supermarkets (that currently keep their eggs on the shelves) are now being made to keep them refrigerated because of contamination concerns. I have to say that I do always keep mine in the fridge and then just grab them out in the morning when I know I’m going to be cooking – but each to their own, of course!! Great tip about the egg in water too!

  19. Charlotte says:

    Great post!!! You can just use an old damp towel around your cake pans. Secure it with a non-plastic material. I used a hairband and one time a shoelace to keep it tight. Thanks for the post.

    1. Bake Play Smile says:

      Love it!!

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