Learn how to bake a cake with our collection of from-scratch recipes, baking tools, cake decorating tips and more.
How to Bake a Cake: The Ultimate Guide
Updated on Jul. 22, 2024
As Julia Child once said, “A party without a cake is just a meeting.” And how true! Learning how to bake a cake, even a simple one, is your gateway to making any gathering—whether it’s a birthday, graduation party or just a weeknight dinner—into a celebration.
You can make cakes at home easily. Just check out our essential techniques, cake recipes and must-have gear to get started. Soon, all your get-togethers will turn into occasions to celebrate.
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How to Bake a Cake
At Taste Recipes, we have hundreds of cake recipes in our library. These cakes require various techniques. However, the steps below outline how most classic cakes are made. Use this as a guide when you’re getting ready to make a birthday cake or other special occasion dessert.
Step 1: Prep the cake pans
Start your cake by preparing your baking pans. For layered cakes, that means greasing and lining round cake pans.
To do this, use baking spray, butter or shortening to coat the inside of the pan. Then add a round parchment paper to the bottom of the pan and give that a quick coat of cooking spray.
This process ensures that the cake doesn’t stick to the pans once it’s baked. And, yes, our Test Kitchen recommends this step even with nonstick pans.
Step 2: Cream ingredients
To start the cake batter, pull out your stand mixer (a hand mixer works, too). Add the sugar and room-temp butter to the bowl and cream until light and fluffy—about 5 minutes.
Then add in the eggs one at a time, beating until well combined. If your recipe calls for extracts, this is the time to add them.
Taking your time at this stage allows your batter to achieve the right airy consistency later.
Test Kitchen Tip: Be sure to use room-temperature eggs and softened butter. Room-temp ingredients blend together much easier.
Step 3: Combine dry ingredients
Next, combine your dry ingredients. These will typically include flour or cake flour, baking soda, baking powder, salt and sometimes extras like cocoa powder or baking spices.
Step 4: Alternate wet and dry ingredients
It’s time to start adding the dry ingredients to your creamed mix. Alternate adding the dry mix with any remaining wet ingredients until you have a smooth batter.
Wet ingredients can include milk, buttermilk, sour cream, yogurt or water.
Step 5: Portion out
With your batter finished, it’s time to add it to the pans you prepared. For layer cakes, you can divide the batter by eye or use a kitchen scale to make sure the batter is split between the pans perfectly.
Whatever method you use, know that it is important for the amount of batter in each pan to be as equal as possible. This makes baking the cakes evenly much easier.
Step 6: Bake and cool
After dividing your cake into individual pans, pop the pans into the oven and bake for the minimum recommended time according to the recipe.
When the time is up, check if the cake is done. You can do this by tapping 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 pick comes away with a few moist crumbs or no crumbs at all.
Once baked, remove the pans from the oven and allow them to cool on a wire rack for 10 to 15 minutes. Then invert the pans and lift them away from the cakes. Peel away the parchment and allow the cakes to cool completely before frosting.
Step 7: Frost
When the layers are finally 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, first add a generous scoop of frosting on top of the first layer of cake and smooth with an offset spatula. Repeat until you’ve stacked all the layers.
Then 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, then finish frosting by adding swoops of buttercream with a spatula.
How to Decorate a Cake
One of the great joys of decorating a cake is that you can do as much or as little as you like.
For sheet cakes and single-layer cakes, all you have to do is swirl your favorite frosting on top with an offset spatula. Then you can scatter sprinkles, chocolate curls or even crushed cookies over the top.
Layer cakes require a bit more effort. Be sure to make plenty of buttercream to sandwich between each layer of cake. Stack the layers and cover in icing. You can then 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.
Types of Cake
There are lots of kinds of cake out there—and we’re not just talking about flavor! Cakes vary widely in the techniques used to make them, ingredients, proportions and presentation. Here are some of our favorite types of cake.
Layer Cake
These are the cakes we know and love. A tall, layered cake is what makes birthday parties so special. Layer cakes are simply cakes that are stacked high and sandwiched with frosting or other fillings.
Layer cakes can be frosted and decorated on the outside or even kept naked (minimal frosting on the outside reveals the layers inside). These cakes are the ultimate celebration desserts and can be made in any flavor combination.
Sheet Cake
Not every celebration calls for a towering layer cake. That’s where sheet cakes come in.
Sheet cakes are baked in a sheet pan or 13×9 pan and topped with a single layer of frosting. They are equally delicious as their stacked counterparts but take less time and are easier to decorate. Like layer cakes, sheet cakes come in all sizes and flavors.
Pound Cake
Pound cakes get their name from the traditional weight of ingredients used to make them: equal parts butter, flour, sugar and eggs.
Pound cakes tend to be dense and moist. You’ll often see pound cakes baked up in loaf pans or decorative fluted tube pans. Since these cakes tend to be light on decoration, they make for great everyday bakes. Make one for dessert and have it the next day for breakfast.
Bundt Cake
Bundt cakes are named for the type of pan used to bake them. Bundt pans, also called fluted cake pans, are decorative molds that typically have a hole in the center.
To make these molded cakes, you can use a variety of cake recipes. Our Test Kitchen recommends opting for recipes specifically formulated for these decorative cake pans or cake recipes with heavier batters like pound cake. Avoid recipes for angel food cakes, chiffon cakes or boxed cake mixes.
Perhaps the best part about baking Bundts (other than that they are absolutely delectable) is that they don’t require a lot of fuss to finish. Once you remove a Bundt cake from its pan, decorate it with a simple glaze or a bit of confectioners’ sugar. Learn how to make chocolate glaze for doughnuts in your kitchen.
Angel Food Cake and Chiffon Cake
If you’re searching for a light and airy cake, look for angel food cake and chiffon cake recipes. These cakes get their light texture and volume from whipped egg whites. These cakes are also baked in a tube pan, giving them a distinctive shape.
Because these cakes are so delicate, they’re often served up simply without much frosting. Fresh fruit and homemade whipped cream heaped on the side is optional but highly encouraged.
Cake Roll
Cake rolls are a great way to serve cake a little differently. Cake rolls are made up of a light sponge cake and rolled up with the filling of your choice—jelly, frosting or even ice cream. You can leave cake rolls plain, dust them with a bit of confectioners’ sugar or frost them—it’s all up to you.
Mastering the swirl can seem tricky, but if you follow our guide for how to make a cake roll, you should have no trouble.
Coffee Cake
Coffee cakes are, simply, cakes intended to be eaten alongside coffee or tea. They’re commonly made in tube pans or fluted cake pans (though you’ll see them made in 13×9 pans and even round cake pans at times).
These cakes are served unadorned—no frosting needed! Also, they tend to be a bit less sweet since they’re meant more as a snack or breakfast than a dessert.
Cake Baking Tips
Whether you’re a master baker or just have a favorite boxed cake mix (hey, we do!), there are always some tips to brush up on before baking so you get the best possible results.
How do you make cake moist?
Cakes get moisture from all sorts of ingredients. Some cakes, like our Test Kitchen’s favorite vanilla cake, rely upon sour cream for moisture. Other recipes may call for buttermilk, yogurt or even applesauce. All these ingredients add moisture to your cake, so be sure not to scrimp on them. If a cake calls for a full cup of sour cream, be sure to 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 wash or milk soak the way Christina Tosi does. Consider transforming a dry cake into a trifle, too. Adding creams, fruits and more can add moisture and flavor to a dry cake.
How can you tell when cake is done?
The toothpick test is the easiest way to test a cake. Insert the pick into the center of the cake. If it comes away sticky or covered in batter, the cake needs more time in the oven. If the toothpick comes out of the cake with a few moist crumbs, it’s baked through.
If you can’t find a toothpick, get creative! Try a bamboo skewer or a sharp paring knife. If you don’t have anything to pierce your cake with, try pressing the top of the cake. If it springs back, it’s ready to come out of the oven.
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 will be cooked evenly.
How do you cut a cake?
To cut a 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 stored in a cake keeper or cake dome. If the frosting is heat-sensitive (think Swiss meringue buttercream, cream cheese or whipped cream), keep that cake in the fridge.
You can freeze cakes as well—frosted or unfrosted. Just be sure to wrap them tightly in plastic wrap or seal them in an airtight bag or container.
Learn How to Bake These Top Rated Cakes
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Doughnut Hole Cake
This is the easiest, most impressive cake I’ve ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet. —Robert Pickart, Chicago, Illinois
Learn how to make gluten-free red velvet cake. 
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.
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 Recipes 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 Recipes 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 Recipes, 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 Recipes 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
