Cakes can be daunting for even the most experienced baker because they can turn out wrong in so many ways: Too dry. Too wet. Overcooked. Filled with ugly pockmarks...relax! Just follow these simple techniques and we guarantee you many layers of success. --Janet McCracken
No Spooning: Scoop flour with a measuring cup, then level with an offset spatula or knife. Spooning flour into cups reduces its volume by up to one-fifth, resulting in a gummy cake.
Cream...and Cream Again: Beat butter and sugar for several minutes. This dissolves the sugar and aerates the butter. Repeat after you add the eggs. This guarantees a light and tender crumb.
Scrape It: Scrape down sides and bottom of the bowl occasionally while mixing to ensure the butter is fully incorporated. Stray lumps can form unattractive pockets in the cake.
Get Even: Use a scale to easily and evenly distribute batter between pans. This way, your layers will be the same size. A measuring cup works, too, but it's messier.
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