how to bake a cake

Step 1: Cake Baking Basics

For proper proportions, shape and texture, always use pans of the exact size called for in your recipe. A cake baked in a pan that is too large will be pale, flat and shrunken. A cake baked in too small or too shallow a pan will bulge over and lose its shape. Layer pans should be at least 1 1/2 inches deep; square or oblong, 2 inches deep; pound or loaf, more than 2 inches deep.

Shiny metal pans are preferred for cake baking because they reflect heat away from the cake and produce a light brown, tender crust. Heatproof glass pans are alsso acceptable; if you use them, however, be sure to set the oven temperature 25 degrees lower than specified in the recipe (but still bake for the same amount of time). Do not use darkened metal or enamel pans.1

Never fill cake pans more than half full. If you are using an oddly shaped pan, measure the capacity of the pan by filling it with water, and then measure the water and use only half that amount of batter. Keep in mind that it is okay if you are left with extra cake batter, as you can always use it for cupcakes.

Step 2: Basic Cake Recipe

Ingredients:
1/2 cup vegetable shortening or butter
1 1/2 cups sugar
1 teaspoon vanilla extract (use the real thing instead of the artificial version for the best flavor)
2 fresh eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup plus 2 tablespoons milk
Directions:

Cream the shortening and the sugar until the mixture develops a light consistency (if you are using an electric mixer, set it at medium speed).2 Next, add the vanilla and the eggs, one at a time, beating well after each addition. In a separate bowl, sift the flour and the baking powder together. Now add these dry ingredients to the creamed mixture, a small amount at a time, and alternate with the milk. Beat after each addition.

Preheat your oven for 10 minutes.3 Bake the cake in 2 greased and floured 9x1 1/2 inch round pans at 375 degrees for 25 minutes. Cool 10 minutes before removing from the pans. Allow the cake to cool completely, and then you are ready to move on to the frosting.4