Cupcakes & Cake Baking Basics

Baking cakes and cupcakes from scratch is such a fun way to let your creative self free! But before you can play around with baking and experiment with flavors and styles, you’ve got to learn some cake baking basics. Let’s go over four common types of cakes and a few other essential tidbits so you can start baking like a pro.

 

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Cake Baking Basics

 

If you spend just a couple of minutes researching cake recipes, you’ll very quickly realize that there are so many different types of cakes out there. And I’m not talking about flavors or shapes, I’m talking about the methods and techniques used to bake cakes and cupcakes.

While there are too many for me to list, today we’re going to stick to just four different varieties that I have used the most. They are oil based, creaming, reverse creaming, and joconde. We’ll discuss the technique, pros/ cons, and some favorite recipes for each method.

 

 

Oil Based Cake Recipe

 

An oil based cake uses oil as the fat in the cake recipe instead of butter. As such, the batter is very loose and runny. To make this cake batter, you generally mix all of the dry ingredients, then all of the wet ingredients, then combine the two until smooth (or up to 2 minutes). While I find this method most commonly used with chocolate cake, that is not its exclusive use.

Pros: This cake method is incredibly quick and easy, especially for beginner bakers. It makes a very moist cake that stays soft even after chilling.

Cons: The flavor can be a little flat. Butter tastes much better than oil. These cake layers can also be very delicate and are not always the best pick for a layer cake.

 

My Favorite Oil Based Recipes

• Chocolate Rosemary Cake
• Milk Tea Cupcakes
• Strawberry Cake with Jello
• Death by Dark Chocolate Cake

 

 

Creaming Method

 

In my opinion, this is the classic cake baking method. You start by creaming softened butter and sugar until it is light and fluffy. Then gradually beat in your eggs and any flavor extracts. Once combined, alternate adding the dry ingredients (3 additions) and wet ingredients (2 additions). Always be sure to end with an addition of dry ingredients.

Pros: Recipes that use this method with both butter and oil tend to be very flavorful, moist, and soft. 

Cons: It is easy to over mix the batter at various stages, which could cause issues with the texture of the cake.

 

My Favorite Creaming Method Recipes

• Coffee Cake Layer Cake
• Salted Caramel Cake
• Vanilla Cupcakes
• White Almond Cake

 

Related Reading: FREE Buttercream Course for Beginners

 

Reverse Creaming Method

 

As the name suggests, this technique is nearly the opposite technique to the creaming method. Start by combining the dry ingredients and slightly cold butter until they resemble damp sand and there are no butter lumps left. Add a portion of the wet ingredients and beat. Then drizzle the eggs and remaining wet ingredients in several additions. Beat one final time and you have a lovely cake batter.

Pros: This technique produces an incredibly tender, velvety texture that is both soft and sturdy.

Cons: You must use all cake flour, which is more expensive than all purpose flour. If you make any mistake with this recipe, your cake will likely be inedible. 

 

My Favorite Reverse Creaming Method Recipes

• Tiramisu Layer Cake
• Lavender Cupcakes
• Lemon Blueberry Cake

 

 

Joconde Sponge Cake

 

This is a variety of sponge cake that is frequently used for entremets, number cakes, and layered cakes. Start by combining the dry ingredients and eggs until smooth. Fold in the melted butter, then gently fold in the French meringue. Do not deflate the batter, but fold until there are no more whites. Spread the batter on a baking sheet until it is level and bake. It bakes quickly at a high temperature. After cooling, it is sprinkled with sugar to produce a sponge cake that will not easily dry out.

Pros: This is a great option for cakes that will have exposed sides as it will not dry out as quickly as a butter based cake.

Cons: It is a more advanced cake technique and requires experience to make well. Because it is baked in a baking sheet, it is not suitable for your typical stacked layer cakes. Unsuitable for cupcakes.

 

My Favorite Joconde Sponge Cake Recipes

• Mini Opera Cake
• Chocolate Joconde

 

 

Cupcake & Cake Baking Basics Video Tutorial

 

Becoming a solid baker is more about seeing and feeling what you’re doing than blindly following a recipe. To show you what each of these techniques looks like, check out this cake baking basics video tutorial.

The more you can learn and absorb, the better baker you’ll become! If you still have questions about any of these cake baking techniques, let me know so I can help you out.

 

Related Reading: Understanding Common Cake Ingredients

 

FAQs

 

How do I fill cake and cupcake pans?

 

This can take a tiny bit of experimentation to find out what works best for each recipe. Typically for cupcakes, I find a #20 scoop to be the perfect amount of batter. However, some recipes, like my Nutella cupcakes, require a little less batter.

For 6 inch cake pans, I stick to 12- 14 oz of batter. You want to shoot for filling the pans about halfway, or maybe a little bit more. If they are overfilled, the batter could overflow and the cake could end up dried out since it will be in the oven longer.

 

 

How do I know when my cakes and cupcakes are done baking?

 

For cakes, they should be beginning to pull away from the edge of the cake pan just a little. When you gently tap the center of the cake it should spring back. If it dimples, it’s not done. And finally, when you insert a skewer into the center, you shouldn’t see any damp batter, just a few moist crumbs.

Cupcakes are almost the same, but you can’t judge by checking if they are pulling away from the pan. Use the tap test and a skewer to determine if your cupcakes are done baking.

 

 

How do I cool and store cupcakes and cakes?

 

I cool my cake layers in the pan for 15 minutes after they come out of the oven. Then I flip them upside down onto cooling racks and remove the parchment paper. I let them cool upside down for another 15 minutes. Since I use baking strips, they have level tops and won’t crack when I do this. Flip them right side up and cool for another 15 minutes.

At this point, they should be nearly room temperature, but still a bit warm. Wrap them in two layers of cling wrap and pop in the fridge. The little bit of warmth still in the cakes will be trapped and keep them moist. I don’t keep them in the fridge like this for more than 24 hours.

 

For cupcakes, I cool them in the pan for about 5- 10 minutes, then pop them on a cooling rack for about 30 minutes. They’ll be just about room temperature. Then I store them in my cupcake carrier on the counter before frosting them the next day. 

 

Related Reading: Cupcakes & Cake Prep for Home Bakers

 

Happy Baking!

 

Baking cakes and cupcakes from scratch is not only fun for our creative selves, but it can be so rewarding to bake birthday treats for loved ones, or celebrate major milestones with friends. I hope this introduction to cake basics has helped you grow as a baker.

If you feel confident in your cake baking, but could use a little help with your buttercream, you’ll love my free buttercream course for beginners. It’s a self paced course that requires zero sign up!