Don’t Overmix Your Batter
The culprit behind what makes a cake tough could be overmixing your flour. Flour is the foundation of baked recipes because it provides structure. When combined with liquid and after mixing, flour’s protein (gluten) begins to develop. The elastic substance traps and holds air produced by leavening agents (keep an eye on the expiration dates!), enabling your cake to rise. You know how you have to knead yeast bread to get the best texture? Yeah, you don’t want to do that if you want a soft cake. For tender cakes, avoid overworking your mixtures once liquids are added to prevent the development of too much gluten. The mixing times on your recipe are there for a reason, so pay attention to those.
Measure Ingredients Properly
We have a whole guide to measuring ingredients the right way that you’ll want to check out. The key here is to make sure you’re using the proper tools (dry or liquid cups) before you measure ingredients. For example, you’ll want to spoon flour into the cup and level it off with a knife rather than scooping it right out of the bag. Packing too much flour in your recipe will cause a dry cake. Buy It: Tovolo 10-Pieces Plastic Measuring Cup Set ($24, Wayfair)
Use the Right Bakeware (and Prep Them Correctly)
When it comes to baking cakes, our Test Kitchen recommends using aluminum or metal baking pans. Nonstick or not, they are lightweight and conduct heat well for even baking. You’ll also want to prep your pans correctly. With the exception of angel food cakes and chiffon cakes, most cakes require pans to be greased and floured to prevent your cake from sticking. Buy It: Wilton Premium Nonstick 6-Piece Bakeware Set ($40, Bed Bath & Beyond)
Temperature Is Key
If you have an older oven, you might want to invest in an oven thermometer to test whether your oven is heating to the proper temperature. Bake your cake at the correct temperature and let it cool for the specified time. And as tempting as it is, avoid opening the door too soon so you don’t let the heat escape and cause your cake to sink. Our Test Kitchen also recommends baking with room-temperature ingredients, especially eggs and liquids. If you’re ready to bake asap, use our handy tips on softening butter.
Cake Troubleshooting Guide
Did you follow all the steps to creating a soft cake and are wondering why your cake is still too dense? Consider these possible causes of common cake baking issues.
Cake Has Coarse Texture
Possible reasons your cake is too course include:
Excess baking sodaToo little liquidButter and sugar not thoroughly blended
Cake Sticks to Pan
Possible reasons your cake stuck:
Insufficient greasingCake removed from pan too quicklyCake cooled in pan too long
Cake Is Dry
Possible reasons your cake is dry:
Excess flour or baking powderToo little shortening, butter, or sugarOven too hot or cake baked too long
Cake Is Heavy or Dense
Possible reasons your cake is heavy/dense:
Too little baking powderToo many eggsBatter is overmixed
Cake Sinks in Middle
Pan is too smallToo much liquidOpening oven or moving pans during bakingOven temperature too low or cake not baked long enough
Now it’s time to bake the cake of your dreams! Start simple with a delicious soft cake recipe such as the classic yellow cake. Then practice your buttercream frosting skills. Or if you want to make a soft and spongy cake without eggs, try making this easy Depression-era cake.
