Learn how to bake a cake with our step-by-step overview. We'll share all our best tips, the prettiest cake decorating techniques, and answers to common cake-baking and storage questions.
How to Bake a Cake From Scratch
Updated on May 13, 2025
Learning how to bake a cake, even a simple one, is your gateway to turning any occasion—a birthday, graduation party or just a weeknight gathering—into a celebration. If you’ve already dipped a toe into cake-making via boxed cake mixes, you’re even more ready to master how to make a cake from scratch!
There are many types of cake out there, each with different ingredients and mixing techniques, so there isn’t one exact method for cake-making. However, the most common type of cake recipes for American bakers are a butter cake recipes, which use the creaming method. The little details can vary, but we’ll go over the basic steps and key points in baking and frosting this type of cake.
How to Bake a Cake
If you signed up to bake a special occasion cake (like a homemade wedding cake), take a second to review the steps and general guidelines for baking a cake below. We’ve included all our best tips and tricks, and the “how” and “why” behind the steps—all so you can build the most glorious layered cake.
Prep the pans and ingredients
Start by bringing the refrigerated ingredients to room temperature. Room-temperature ingredients blend more easily into the batter, creating a nicer emulsion and a better cake batter overall. Take the butter and eggs out of the fridge 30 minutes beforehand to soften the butter and bring the eggs to room temperature.
While your ingredients come to room temperature, prepare your baking pans. For layered cakes, that means greasing and lining round cake pans. This process ensures that the cake doesn’t stick to the pans once baked. And, yes, our Test Kitchen recommends this step even with nonstick pans.
To grease a cake pan, smear softened butter or shortening to coat the entire inside of the pan. Shake one tablespoon of flour into each pan, then tilt the pan, knocking the sides to coat every area. Be sure to get every nook and cranny. Alternatively, you can use baking spray or homemade baking spray, which contains butter and flour for an all-in-one job. Finally, add a round of parchment paper to the bottom of the pan and give it a quick coat of cooking spray or grease—no need to flour it.
Cream the butter and sugar
To start the cake batter, pull out your stand mixer or a hand mixer. Add the sugar and room-temperature butter to the large bowl. Cream the butter and sugar until they’re light and fluffy, about five to seven minutes. Creaming adds pockets of air, lightening the butter and sugar mixture in color and texture.
Mix on low until everything comes together, then bump the mixer up to high. When the butter and eggs are properly whipped, they should be pale and very fluffy. I like to scrape down the sides and bottom of the bowl with a silicone spatula, then beat the mixture for one additional minute to ensure everything is evenly incorporated.
Add the room-temperature eggs
Add the eggs, one at a time, beating until each one is well-combined. Beating the eggs in all at once will overwhelm the emulsion, so take your time at this stage so your batter achieves the right airy consistency later. Now is the time to add any extracts if your recipe calls for them. Once everything is mixed together, scrape down the sides and bottom of the bowl again to ensure everything is incorporated.
If your batter appears curdled, the eggs were likely too cold. You can still continue with the recipe, but your cake layers won’t be quite as voluminous.
Combine the dry ingredients
Next, whisk your dry ingredients together in a separate bowl. These will typically include all-purpose flour or cake flour, baking soda, baking powder, salt and sometimes extras like cocoa powder or baking spices. The most important tip here is to measure the flour correctly. Too much flour will create a dry, dense cake, but too little flour will make a squishy, breakable cake.
After measuring and whisking the dry ingredients together, sift them into a separate bowl. This breaks up any clumps and aerates the flour, making it easier to mix into the batter. Less mixing means less gluten development, which makes a tender cake with a great crumb structure.
Alternate the flour mixture and liquid
It’s time to start adding those dry ingredients to your creamed mix, but you must alternate them with any remaining wet ingredients. Wet ingredients can include milk, buttermilk, sour cream, yogurt or water. Alternating allows the batter to slowly absorb these new ingredients without becoming overwhelmed and overmixed.
Always start and end with the dry ingredients for the most stable cake batter. Add half the sifted dry mixture to the creamed mixture, then beat them on low speed just until no white streaks remain. Next, pour in all the milk, then beat on low speed until it’s absorbed. Finally, add the rest of the dry mixture, and beat on low speed just until combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is fully mixed in and homogenous.
Be careful not to overmix the batter, or the cake layers will be dry and dense, and you’ll create tunnels in your baked cake layers. For extra insurance, you can always stop the mixer when the last portion of dry ingredients is almost fully incorporated. Mix the rest by folding it with a rubber spatula, if desired.
Portion out the cake batter
With your batter finished, it’s time to add it to the prepared pans. For layer cakes, you can either divide the batter by eye, using measuring cups, or with a kitchen scale to split the batter evenly between the pans.
Whichever method you use, the amount of batter in each pan should be as equal as possible. This makes it much easier to bake the cakes evenly. Uneven portioning is one of the most common mistakes people make when baking a layer cake!
How to tell when a cake is done baking
After dividing your cake into individual pans, pop the pans into the oven and bake them for the minimum recommended time according to the recipe.
When the time is up, check if the cake is done. You can tell a cake is done baking by gently pressing two fingers into the top of the cake. If the cake doesn’t spring back to your touch, it needs more time. If it springs back when tapped, it’s baked. You can also test the cake with a toothpick. The cake is fully baked when the toothpick comes away with a few moist crumbs or no crumbs at all. You could also check the cake’s internal temperature, making sure the thermometer reads at least 200°F.
Once the cakes are done baking, remove the pans from the oven and allow them to cool on a wire rack for 10 to 15 minutes. Letting the cakes cool at room temperature is important since they’re still setting up. Removing cakes from the pans while they’re still warm can damage them and cause them to break.
After the cakes have cooled a bit, place a plate or wire rack on top of one of the pans, then carefully invert the pan and lift it away from the cake. Do the same to the other cake pans. Peel away the parchment paper rounds and allow the cakes to cool completely to room temperature before frosting them. Right before frosting, cut the cake layers evenly (if the recipe calls for it) and cut the cake domes off to make your layer cake as stable as possible.
Frost the cake
Once the layers are cool, you can frost the cake. There are plenty of types of frosting out there to choose from, but our Test Kitchen suggests you try a classic American buttercream for your first batch. This frosting is simple to make and exceptionally delicious.
To frost a cake, start by placing one layer on a serving plate or cake stand. (One of my absolute favorite cake frosting tips is to line pieces of waxed or parchment paper underneath the first cake layers to prevent the plate or stand from getting messy.) Add a generous scoop of frosting on top and smooth it out with a mini offset spatula. Repeat this process until you’ve stacked all the layers.
Give the whole cake a very thin coat of icing. This is called a crumb coat and it helps to contain crumbs. Chill the cake in the fridge or freezer for about 10 minutes, uncovered, then finish frosting it by adding swoops of buttercream with a spatula. Remove the pieces of waxed or parchment paper if you used them.
One of the great joys of decorating a cake is that you can add as much or as little as you like. If desired, use a piping bag fitted with different pastry tips to create intricate designs. If that’s not your style, try a ganache drip, edible flowers or just a very festive cake topper.
Cake Baking Tips
How do you make cake moist?
Cakes can get their moisture from all sorts of ingredients. Some cakes, like our Test Kitchen’s favorite vanilla cake, rely on sour cream for moisture. Other recipes may call for buttermilk, yogurt, milk, water or even applesauce. All these ingredients add moisture to your cake, so be sure not to skimp on them. If a cake recipe calls for a full cup of sour cream, add it.
Also, don’t overbake your cake! All the moisture-adding ingredients in the world won’t do you any good if you leave the cake in the oven for too long.
How do you fix dry cake?
Sometimes, despite your best efforts, your cake ends up dry. You might end up with a dry cake if you accidentally add too much flour or overbake it.
You can fix a dry cake by adding a simple syrup or milk soak, like Christina Tosi’s confetti cake. You could also consider transforming a dry cake into a trifle. Adding creams and fruits can add moisture and flavor to a dry cake.
What oven rack should you bake cakes on?
Just like when baking cookies, you should use the middle rack to bake your cakes. You don’t want the cake too close to the heating elements on the bottom or top of the oven. Using the middle rack ensures your cake is baked evenly.
How do you cut a cake?
To cut a round cake, dip your knife in hot water, then wipe it dry. The warm blade will cut cleanly through all the layers to reveal a gorgeous slice. Be sure to wipe it clean between slices.
How do you store cake?
After you’ve enjoyed your cake, you might find yourself with some leftovers. Cakes are best eaten within a week, and should be stored in a cake keeper or cake dome in the fridge.
You can freeze cakes as well, either frosted or unfrosted. Just wrap unfrosted cake layers tightly in storage wrap or seal them in an airtight bag or container.
 Learn How to Bake These Top Rated Cakes
1 / 65
Devil’s Food Snack CakeMy husband and his friends request this devil's food snack cake for camping trips because it’s easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. —Julie Danler, Bel Aire, Kansas
Confetti Birthday Drip CakeThis is a moist and fluffy vanilla drip cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, Utah
Grandma’s Blackberry CakeA lightly seasoned spice cake lets the wonderful flavor of blackberries shine through in this delectable blackberry cake recipe. —Diana Martin, Moundsville, West Virginia
Margarita CakeThis margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?—Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Chocolate Ganache CakeThis decadent chocolate ganache cake is what every chocolate lover dreams of!
Banana Upside-Down CakeFor a fun and distinctive way to use bananas, try this banana upside down cake. Every time I serve this treat, someone requests the recipe. —Ruth Andrewson, Leavenworth, Washington
Chocolate Lava CakeWith its molten chocolate center, this rich chocolate lava cake is a decadent dessert that is deceptively simple to make!
Lemon Poppy Seed CakeThis light and lemony Bundt-style lemon poppy seed cake makes for a delightful (and pretty!) summer treat. Serve it with fresh berries and whipped cream for extra fanfare, or enjoy it as is with your morning cup of coffee. It's as versatile as it is tasty!
Candy Land CakeMy friend asked me to make her son's 5th birthday cake, and when I asked her what he wanted on it, she said, "Oh, just put on gobs and gobs of candy." Instead of piling on candy haphazardly, I thought it should look like the Candy Land board game. The birthday boy, his friends and family members loved it! —Pen Perez, Berkeley, California
Black Forest Upside-Down CakeThe divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! —Kimberly Campbell, Wheeling, West Virginia
Double Butterscotch Coconut CakeI got this recipe from a co-worker years ago, and then I changed it a bit by adding a family favorite: butterscotch. It is super easy to throw together and is a perfect accompaniment to coffee or tea. —Marina Castle Kelley, Canyon Country, California
Gluten-Free Chocolate CakeThis easy gluten-free chocolate cake is perfect for any occasion, whether you need a birthday cake or just crave a chocolaty treat. Make the basic recipe for a simple, sweet dessert, or fancy it up with frosting, ganache or mix-ins.
Pumpkin Pie CakeBoxed cake mix and pureed pumpkin come together in this moist, flavorful pumpkin pie cake. The frosting is equally simple to make by combining ready-made vanilla frosting and cinnamon.
Cranberry Orange CakeThis cake was inspired by Italian-style cakes and is dotted with dried cranberries and scented with oranges and almonds. A glaze provides a little sweetness and the farina flour adds texture.
Olive Oil CakeGrab your favorite bottle of EVOO and break out the mixer. We'll show you how to make olive oil cake with a hint of citrus and almond.
Strawberry Rhubarb Cake with OrangeI came up with this strawberry rhubarb cake when I wanted to make something with rhubarb and strawberries that wasn't a pie. If you know someone who hasn't tried rhubarb before, this is a great way to introduce them to it. —Theresa Kreyche, Tustin, California
Festive Cranberry CakeEach fall here in Alaska, an abundant crop of wild cranberries is ripe for cooking. This cake, a favorite in my family, makes good use of the harvest. What's more, since you can prepare it the night before your Thanksgiving celebration, the recipe is a real timesaver at a hectic time of year. —Gladys Wilson, Anchorage, Alaska
Lane Cake>What’s the most sumptuous, indulgent cake you can bake for your guests? The answer is Lane Cake, a southern classic with a rich history and even richer filling. This Lane Cake recipe takes some planning and patience, but it’s all worth it in the end.Â
Apple-Sweet Potato Pecan Dump CakeThis quick cake has lots of delicious apples, sweet potatoes, spices, pecans and caramel. mdash;Kathy Specht, Clinton, Montana
Cranberry-Almond Pound CakeWhen you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona
Confetti Birthday Cake with Chocolate ButtercreamThis is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. It's perfect for birthday celebrations! —Courtney Rich, Highland, Utah
Lemon Ricotta CakeThis lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Peach Upside-Down CakeGet ready to flip for this peach upside-down cake! It's easier than you think to prepare, and when it's finished it will look just as good as you'd hoped.
Gingerbread CakeIndulge in the ultimate warming treat with a homemade gingerbread cake. Rich, spiced flavors are paired with a velvety caramel sauce for a truly decadent dessert.
Pineapple Carrot CakeThis pineapple carrot cake is sweet, tangy, fluffy and soft. It's perfect for snacking or when you want a dessert that isn't as sweet as other cakes or cookies.
Ginger-Glazed Lemon BundtTangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen
Unicorn CakeThis magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa
Butterscotch CakeThink of butterscotch cake as German chocolate cake's auburn cousin. The amber-hued cake layers are flavored with butterscotch chips, as are the stripes of chewy, coconut-pecan filling between the cake layers and on top.
Apple Pear CakeWhen my sister Catherine made her apple cake for me, I knew I needed the recipe. For my version, I added some pears from the trees on our acreage. The resulting apple-pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama
Pumpkin CakeOur cozy pumpkin cake recipe will put your canned pumpkin to good use. The top layer of cream cheese frosting pairs with the pumpkin flavors to create a dreamy fall treat.
Apple Butter Cake RollThis is a new take on a pumpkin roll. Her spicy gingerbread cake might make you think back fondly to Christmas at Grandma's! —Debbie White, Williamson, West Virginia
Citrus Cornmeal CakeCornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It makes a great holiday party hostess gift and is sure to be a staple in your recipe collection. —Roxanne Chan, Albany, California
Raspberry Coffee CakeMake this raspberry coffee cake with tangy raspberry filling and crunchy topping, and it will quickly become a favorite with your family and dinner guests.
Chocolate Beet CakeThe first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.—Peggy Van Arsdale, Crosswicks, New Jersey
Flourless Chocolate CakeFlourless chocolate cake rich is an elegant and decadent dessert that's actually quite easy to make at home.
Orange Ricotta Cake RollI come from a big Italian family. When I was growing up, my mom cooked and baked many delicious meals and desserts from scratch. Now I do the same for my family. This cake is my finale to our special-occasion dinners. —Cathy Banks, Encinitas, California
Pear CakeThis pretty pear cake is bursting with luscious pear flavor. It's made with a few simple ingredients, and the simplicity of the recipe defies how it looks—with the confectioners' sugar drizzle, it appears far fancier than it is.
Chocolate Pound CakeA light and airy pound cake infused with rich cocoa powder makes this chocolate pound cake a delightful rendition of the classic dessert.
Patchwork Quilt CakeThis cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. —Taste of Home Test Kitchen
Chocolate Hazelnut GateauGateau (pronounced ga-toe) is the French word for any rich and fancy cake. I think you'll agree that this dense chocolate dessert fits the bill, with just the right amount of sweetness. —Michelle Krzmarzick, Torrance, California
Mom's Citrus Buttermilk CakeEveryone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas
Mocha Yule LogThis eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska
Chocolate CakeWe can confidently say that this is the best chocolate cake recipe and, at Taste of Home, we make (and eat!) a lot of cakes. With three moist, fluffy cake layers and a rich, decadent chocolate frosting, we think this will become your go-to chocolate dessert as well.
Hazelnut Pear CakeFrom the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. —Elisabeth Larsen, Pleasant Grove, Utah
Sacher TorteGuests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen
Molly's Sweet and Spicy Tzimmes CakeMy husband and I are always on the lookout for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashanah or any fall holiday. —Molly Haendler, Philadelphia, Pennsylvania
Orange Dream Angel Food CakeA basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania
Coke CakeI get a great response every time I serve this cake, and it seems like I'm forever sharing the recipe! Folks are always curious about the ingredients, and when I tell them the cake has cola in it, they are really surprised. The unusual combination of ingredients makes it moist and delicious. —Anna Baker, Blaine, Washington
Eggnog Pound CakeWhen you're having company, this cake—served with a custard sauce and a dash of nutmeg—inspires oohs and aahs.
Cranberry Crunch CakeNew Jersey is known for its cranberries, and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It’s great for brunch or just with a cup of coffee! —Adelaide Krumm, Manasquan, New Jersey
Contest-Winning Chocolate Angel Food CakeAt once rich and fluffy, this chocolate angel food cake will be a celebrated delight.
Reese’s Chocolate Snack CakeMy family constantly requests this cake is constantly. I don't mind making it because it's surprisingly low-cal. And its yellow and orange toppings make it the perfect dessert for a Halloween party. —Eileen Travis, Ukiah, California
White Texas Sheet CakeThis classic white Texas sheet cake is delicious, and surprisingly quick and easy to make. You won't even need to wait for the cake to cool completely before icing it!
Chocolate Chiffon CakeThis chocolate chiffon cake may take some practice to perfect, but once you do, it may be difficult to remember what your life was like without it.
Pistachio Bundt CakePistachio Bundt cake is a light, vibrant and delicious treat that's as pretty as it is tasty. Garnish it with decadent toppings like chopped pistachios for an elegant dessert that doesn't take much effort.
Lemon Blueberry Cornmeal CakeI lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.—Roxanne Chan, Albany, California.
German Chocolate Tres Leches CakeI first tried tres leches cake while I was in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
Cherry Nut CakeMy grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri
Coca-Cola CakeOur coca-cola cake recipe uses not one but two cans of everyone's favorite soda. Move over, mayonnaise! Cola is our new favorite ingredient for an irresistible chocolate cake with an amazing chocolaty glaze.
Glazed Spiced Rum Pound CakesMy recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
Cranberry-Carrot Layer CakeThis moist cake smothered with rich cream cheese frosting makes any dinner festive. Every autumn, I go to a cranberry festival in Wisconsin and load up on fresh cranberries to freeze for year-round cooking. —Nellie Runne, Rockford, Illinois
Lemon Angel Food CakeFor a quick and easy dessert that requires only a few premade ingredients, try this lemon angel food cake recipe.
Shortcake with Fresh Rhubarb SauceEvery spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
Grandma Pietz's Cranberry Cake PuddingFor generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
