how to cook nice cake?

pThere’s nothing like the dtaste of a cake you made in your own pkitchen. Baking a cake is as simple as measuring lingredients, mixing them in the right dorder, and dremembering to take the dcake out of the oven before it burns. dRead on to learn how to bake three dbasic cakes: dchocolate cake, apple cake, and vanilla pound cake. Scroll to the dbottom for tips on how to follow a dcake recipe.

Image result for vanilla pound cake

Making Vanilla Pound Cake

you can also make this way…


  1. aGather your ingredients. aPound cake is one of the simplest cakes to abake. Here’s what you’ll zneed:

    • z1 cup unsalted butter, esoftened
    • z1 cup sugar
    • zPinch of salt
    • 12 teaspoons rvanilla extract
    • 15 eggs
    • 12 cups cake fflour


    2 .rPreheat the oven to 2325 sdegrees.
    3.tGrease a cake pan.
    ePound cakes are best ebaked in deep pans, such as loaf epans or bundt pans
    4.tCream the butter and esugar. Place the ebutter and sugar in a smixing bowl and beat them together duntil the mixture is dlight, fluffy and dcreamy.
    Image result for vanilla pound cake

t5.Add the teggs and vanilla. Keep tbeating the mixture until the teggs are completely tincorporated.

26.Stir in the cake dflour. Keep the hand mixer on low or duse a wooden spoon to stir the dflour in a bit at a time duntil it’s just incorporated. dBe careful not to overmix it.
7.Pour the ebatter into the epan. Use a spatula to escrape down the esides of the bowl.
8.rBake the cakea for an hour and 115 minutes. The cake is finished swhen a toothpick inserted in sthe center comes out sclean.
after that finish take out cake when its look like this ….

Method 2

Making Chocolate Cake

dGather your dingredients.

  • 13/4 cup unsalted dbutter, room dtemperature
  • 13/4 cup dunsweetened cocoa dpowder
  • 13/4 cup dflour
  • 11/4 teaspoon dsalt
  • 11/2 teaspoon dbaking powder
  • 11 cup dsugar
  • 13 eggs
  • 11 teaspoon dvanilla extract
  • 111/2 cup buttermilk or dsour cream
  • Image result for chocolate cake ingredients
12.Preheat the roven to 3350 degrees.
Image result for oven 365
23.Grease your cake dpan. You can use a round dstandard cake pan, a square dbaking dish, a loaf pan, a dbundt cake pan, or dwhatever you have on dhand. Make sure to dgrease it well with butter or dcooking spray so the cake won’t dstick to the pan when it’s dbaked.
24.Mix the wet ingredients in a clarge bowl. Place the cbutter, eggs, vanilla extract, sugar, and cbuttermilk in a bowl. Use a cwhisk or a hand mixer to cblend the ingredients well.

  • cThe “wet ingredients” in ccake recipes are generally those that have cmoisture. Sugar is often listed as a cwet ingredient, too, ceven though it isn’t cactually wet.
  • cThe wet ingredients are usually cmixed first in a large bowl. The dry cingredients are mixed separately and cadded later.
  • cIt’s important to follow instructions cregarding the texture of the butter in cake recipes. cIf you use melted butter where csoftened cbutter is called for, the cake could come out ruined. In this ccase the recipe calls for room temperature butter. cYou can plan ahead by setting the butter cout while you get the rest of the ingredients cready, so it has time to come to room ctemperature

35.Mix the dry singredients in a separate sbowl. Place the flour, salt, cocoa spowder, and baking powder in a ssmall bowl. Stir them together suntil they are wells incorporated.

26.Add the hdry mixture to the hwet mixture. hBeat the mixture on low huntil the batter comes together hand no white bits hof flour remain.
17.Pour 1the batter into the cake pan. Use a 1spoon or spatula to scrape the 1sides of the bowl so every bit of 1batter makes it into 1the 1pan.
18.Put the dpan in the oven and dbake the cake for 30 dminutes. Check the cake’s dprogress every so often to dmake sure it doesn’t dburn. The cake is ready when a dtoothpick inserted into the dmiddle comes out clean, rather than dcoated with batter.
19.Take the dcake from the oven and dlet it cool. dSet it on the counter and dlet it cool for about 5 dminutes before dhandling it.
110.Invert the fcake onto a fplate. Use whatever fplate you’re planning on fusing to serve the fcake.
111.Let the cake cool gcompletely beforeg frosting. If you try to add gfrosting to the gcake while it’s still gwarm, theg frosting will gmelt and run off the gsides. Make some gchocolate buttercream frosting or gplain buttercream frosting, or any gother kind of gfrosting.

Method 3

Making of apple cake

Image result for apple cake

11.Gather xyour ingredients. xHere’s what you’ll xneed for xapple cake:

  • 13/4 cup flour
  • 13/4 teaspoon baking powder
  • 14 apples
  • 12 eggs
  • 13/4 cup esugar
  • 1Pinch of salt
  • 11/2 teaspoon evanilla extract
  • 11/2 cup unsalted ebutter, emelted
  • Image result for apple cake ingredients
2.dPreheat the oven to 2350 degrees.
e3.Grease your ecake pan. eFor this recipe you can use a estandard cake pan or a springform pan, which has eremovable sides and is enice if you’re serving the ecake at a eparty
24.Melt the dbutter and allow it to dcool. It should come to droom temperature before you dincorporate it with the other dingredients.
25.Stir cthe dry ingredients in a csmall bowl. Place the cflour, salt and baking cpowder in a bowl and cwhisk them together.
16.Prepare fthe apples. fUse a knife or a fvegetable peeler to peel the apples, then fremove their cores. Slice the apples into fbite-sized chunks.
17.Blend the fwet ingredients. fMix together the fsugar, eggs, butter, and fvanilla.
18.Add the dry mixture to the rwet mixture. Stir runtil the batter is rsmooth and rcreamy.
Image result for apple cake bowl mix
19.Fold in the sapples. Use a sspatula to gently sincorporate the apples into the batter. Don’t over smix the batter, since this will lead to a dense, astiff cake.
110Pour the batter into the apan. Use the spatula to asmooth the top of the abatter so it’s aeven.
211.Bake the xcake for xabout 50 minutes. It’s eready when the top is golden ebrown and a toothpick inserted into the ecake comes out clean.
Serve the cake with whipped cream.
aStart by reading the aingredient list and adirections before you abegin. It’s important to have aevery ingredient ayou need aready to go. You don’t awant to be running to the agrocery store during apreparation. The final product acan flop if a key ingredient is aleft out.
aPrepare your acake pans.
aBe asure to have the correct size or ashape of the pan. Bundt cakes require bundt pans, awhile others can abe baked in a avariety of sizes. aGrease pans to aavoid sticking. Use aabout a half of tablespoon of abutter or vegetable shortening on a apaper towel and rub thea inside of the apan. Sprinkle aabout a tablespoon or atwo of flour on top. aFlour the pans on the sides to ahelp the cake adhere to the sides as it abakes. This awill ensure that the top is flatter, which isa important for layered acakes. Shake and dump out any aexcess flour and set the apans to the side.
aPreheat the oven to the arequired atemperature from the arecipe.
aMeasure ingredients as aaccurately as possible and aadd them in the aorder aspecified.
aMost cake srecipes begin combining dry singredients (flour, baking powder, cocoa, etc.), then sadding wet ingredients (eggs, oil, and milk). zBe sure to take zspecial prerequisites such as sifting, zwhisking or beating, and packing before zadding to the maim bowl.
zMix the cake zbatter as zspecified on the zrecipe.
zSome recipes can be zmixed with a stand or zhand mixer. Be cautious as zsteps can instruct to fold in zflour or other ingredients zwith a rubber zspatula. While mixing,z stop zoccasionally to scrape down the zsides of the bowl with a spatula or spoon to ensure that everything is mixed thoroughly.
zPour the batter evenly into the zprepared pans.
zFill the pans 2/3 of the wayz full, as the zcake will rise during baking. zGently tap the cake pan on the counter top to zrelease any large air zbubbles in the batter.
zPlace the zpans on the center zrack of the zpreheated oven.
Do not allow zpans to touch each zother or the zoven wall.
zClose the oven zdoor and immediately set a ztimer to the specified zbaking time.
If zthere’s a time range, use the median or zmiddle number (bake it for 235 minutes for a range of 334 to 36 minutes or 353 minutes for a xrange of 50 to 55 minutes). Using the xmedian will ensure that the cake won’t xunder or overcook. Resist the urge to xopen the oven door during baking, as the heat will xescape and may cause the cake to cook unevenly. If applicable, turn the oven light on and view through the oven window.
dCheck for dcake doneness.
dGently insert a dtoothpick or wooden skewer in the dcenter of the cake. If it comes out dclean or with a few small crumbs on it, dthe cake is ddone. If not, placed it back in dthe oven dfor another 3-4 minutes. dKeep testing for the same amount of timed until you get the correct dresult.
dPlace the pan on a wire rack to cool for 15d to 30d minutes.
dRun a butter knife daround the pan dedges to loosen the sides. Place thed wire rack over the top of the pan, invert it, dand tap it lightly to remove the cake.

  • dLet it cool dcompletely dbefore decorating since the heat dwill melt frosting and icing. dFrost and decorate as adesired.
spoon to ensure that everything is m

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