- Fill cake pans half full with batter. This is important for a novelty or shaped pan (such as a heart or star shape), which can be an odd size.
Sometimes called shortening cakes, these are made with butter, shortening or margarine, flour, eggs, liquid and baking powder or baking soda.
- Avoid over-mixing batter, which can cause tunnels or a sunken center in the cake.
- Bake cakes on center oven rack.
- Arrange round cake pans in oven so there is at least 1 inch of space between them.
- If baking three layers but not all three fit in the oven at once, refrigerate one pan of batter until the others are baked and then bake the remaining layer separately.
- Grease pans with solid shortening, not butter or margarine. Use cooking spray if the recipe calls for it.
Foam cakes, such as angel food, sponge and chiffon, depend on beaten egg whites for their light and airy texture. Angel food cakes contain no added leavening, no fat and no egg yolks. They have a high proportion of beaten egg whites to flour. Sponge cakes use both egg whites and egg yolks and sometimes a little leavening but do not contain added fat. Chiffon cakes are a cross between foam and butter cakes because they are made with some leavening, vegetable oil or shortening and egg yolks, as well as beaten egg whites
- Use a clean, dry bowl and beaters to beat egg whites so they will whip properly. Even a speck of fat from egg yolk can keep them from whipping up.
- Do not grease and flower pans unless directed in the recipe. During baking, batter needs to cling to and climb up the sides of the pan.
- For any tube pan cake, move oven rack to lowest position in oven so cake will bake completely without browning too much.
Testing for Doneness
Insert wooden cake tester or toothpick into the center of your cake. When you remove the cake tester, it should be clean, occasionally with some dry crumbs on it. If there is wet batter that comes off on the toothpick, the cake is not done.