How to Bake a Perfect Cake
For a perfectly dense, moist cake use all-purpose flour for best results. However, if you want a high-rising, fine textured cake, swap out all-purpose flour for cake flour.
Don’t open the oven door or disturb the cake until it’s finished rising and is partially browned, or your cake may fall.
Spring Has Sprung
Your cake is done if it’s “springy.” When your cake is done, the top will spring back when pressed lightly in the center and slightly shrink away from the sides of the pan. You can also insert a cake tester or wooden toothpick in the center to check if the cake is ready. If it comes out clean, it’s done.
Cool your layer cakes in pans and turn them out onto cooling racks while they’re still slightly warm—about 15 minutes after removing them from the oven. If you remove them while they’re still hot, your cakes may break.
Make sure your cake is completely cool before frosting. This will make frosting the cake much easier.
Cutting the Cake
Hold the knife horizontally, put one hand on top of the cake and slowly rotate the cake, cutting into the cake all the way around. Continue to rotate and cut deeper into the layer until you cut through and create two even halves.
To freeze your cake, frosted or unfrosted, let it completely cool. Unfrosted cakes keep 4 to 6 months; frosted cakes keep 1 to 2 months. Thaw your cakes at room temperature before consuming.