Basics of baking cakes

Often I find people complaining that baking is not easy. On the contrary I have found it the easier. It is some of our Indian gravy's which need more processes. If done fundamentally correct it does not take longer than an hour to whisk up a good cake. All one needs to learn is the basics.

• Never use approximate quantities. ALWAYS weigh your ingredients well and invest in a good kitchen scale.


• Maths is very important while baking. You cannot just add or reduce quantity of one ingredient. It has to be done in proportion and ratio.


• Never overbeat the mixture specially after mixing the flour. It creates a Gummy texture in cake.


• Once you have added the baking powder don't leave the batter for long exposed in the air. It will result in a hard cake which doesn't rise properly.


• Always keep all the ingredients ready and measured before starting the actual procedure.


• Preheat the oven for 10-15 min. before putting the cake inside


• Use aluminium tins for a soft crust cake . Arrange the racks in the oven in a way that the cake bakes in the center with equal distance from the heating rods. Glass tins result in a bit harder crust. Invest in a few good shapes/sizes of bakeware.


• Set the temperature of your temperature right. Cross check using an oven thermometer or in case you don't have one then rely on experience. Some smaller ovens heat up faster and may result in browner cakes. So adjust accordingly.


• Ingredients like the butter and eggs need to be at room temperature before starting.


• Never use a smaller pan for baking. The size should be such that the batter is only half full allowing the cake to rise and have space for it .


• Once baked let the cake cool in the tin for 5-10 min. Loosen the cake by running a knife around the edge of the pan and turn onto a wire rack.


• Never put icing on a warm cake. The cake needs to be completely cooled before putting cream mixture on it.

Problems and Reasons

Cake has sunken center

• Oven temperature is low. Check temperature.


• Too much sugar or liquid was used.

Peaked center or cracks

• Oven temperature too high.


• Batter was over beaten after adding flour.

Heavy cake that is not spongy

• Proportion of sugar, flour or butter were wrong.


• The butter and sugar were not whisked well till fluffy.

Cake overflowed the pan

• The cake was over baked


• The pan was too small. The batter needs space to rise so the pan should be half empty.

Happy Baking. :)