7 Reasons You Can’t Make a Perfect Cake

It is completely possible for any home baker to bake a perfect cake.  But there are also plenty of ways to end up with a blunder along the way.  I’ve made a ton of cakes over the past few years and, in the process, I’ve discovered some of the most common pitfalls.  Let’s chat about these top 6 reasons you can’t make a perfect cake.

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1. You’re Using Store Bought Cake Mix or Frosting

 

I get it.  Baking a cake from scratch seems like that is going to be the reason you can’t bake a perfect cake.  Store bought cake is very soft, which is great, but I find it makes it a little too soft if you want to stack any layers.  If you’re going with cake mix, I think it’s safest to do a sheet cake. And you can still make it look pretty!

If you make anything from scratch, let it be the frosting.  Store bought frosting is just too dang soft for a layer cake.  I find it difficult to get a smooth coat and it won’t set nice and firm in the fridge.  If you’re making a layer cake, that means you risk the whole thing sliding around and ruining the final look.  Check out my Introduction to Buttercream to learn more about making your own frosting.

 

 

2. You’re Skipping the Crumb Coat

 

To get a perfectly smooth, lovely finish on your perfect cake, a crumb coat is essential.  Apply a very thin layer of frosting to the sides and top of your cake. Smooth it, but there’s no need to shoot for a perfect finish.  Let the cake chill to set the crumb coat.

The crumb coat is exactly what it sounds like.  A thin coat of frosting that traps all of those ugly crumbs.  It also helps give the cake a bit of structure while you add the final coat of frosting.  If you are bold and skip this step, you’ll have a harder time and may end up with a blemished cake. Learn how to fill and stack a cake with this tutorial (includes a video too!).

 

3. You’re Rushing the Process

 

I don’t know if I’m the first to tell you this, but if you want to make a perfect cake, it’s going to take a bit of time.  Set aside several hours so that you don’t feel rushed. You can even bake the cake one day and decorate it the next.  I do this all the time with my cake orders.  This strategy will also help you find time to bake more often.

You absolutely must give your cake time to cool down after baking, chill after the crumb coat, and then chill after the final coat.  This is especially important if your cake has a lot of filling.  I like to chill my cake layers in the fridge for about 30 minutes before I stack and crumb coat. This just makes the cake firmer and easier to handle.  

 

 

4. You Aren’t Using the Right Tools

 

Without the right tools, it will be very, very difficult to make a perfect cake.  A turntable is absolutely essential to getting a smooth finish and they come in at all different price points.  Check out my more extensive list of my favorite cake tools.

The good news is, basic cake tools are not crazy expensive.  Sure, you could spend a pretty penny if you want to try every cake trend out there, but that is a personal choice.  My top three cake tools are a turntable, a stand mixer, and a bench scraper.  And you can get a great bench scraper at the Dollar Tree!

 

Related Reading: Do I Really Need a Stand Mixer?

 

5. You Need a New Recipe

 

I suggest relying on a quality cookbook, or a reliable website when you are first learning how to make a perfect cake.  Not all recipes are created equal, so you’ve got a greater shot at success if you use a reliable source. It’s also important to know that there are many methods used in cake baking and you’ll have to find the one that works best for you.

That being said, just because you tried a recipe and it failed, does not mean the recipe or the source is to blame.  As surprising as it may sound, baking can fluctuate greatly based on climate differences. John Kanell of Preppy Kitchen moved from LA to New England a few years ago and he has commented several times that he has had to change and adjust his recipes due to a different climate. As a military family, we’ve lived on the East coast, Texas, and Hawaii (to name a few) and have experienced this as well.

 

6. You’re Following the Recipe to the T

 

In general, the first time you try a recipe, you really should try to follow the recipe.  Pay attention to visual cues while mixing, but the bake time is where you really need to pay attention.  You should always use your senses to tell when a cake is done. When you poke a cake, it should spring back.  You’ll also notice the cake begin to pull away from the edge of the pan.

Bake times will vary by at least a few minutes with every recipe.  If you follow a recipe to the T, you could easily end up with an under or over baked cake.  Make a note of any time or temperature changes you make so that you’ll know for the next time.

 

 

7. You’re Not Measuring Correctly

 

The most reliable recipes are the ones that list ingredients by weight and not by volume.  A cup of flour is going to have a different amount of flour each time you measure, which can mess up a recipe.  Grab an electronic scale that does ounces and grams so that you are prepared for any recipe. If you need a review, you can read my blog post on the best way to measure ingredients for more information.

But, if you’re going to use a volumetric recipe, you just have to be smart when you scoop.  Fluff flour and use a spoon to add it to your measuring cup.  Then use a knife to level off. Do Not pack the flour in! To be honest, I absolutely still use volumetric recipes, but I will always choose to go by weight when there’s a choice.  (Side note: Always use weight when making macarons!)

 

Now Go Make a Perfect Cake

 

Yes, when you’re learning how to make a perfect cake, there are going to be some blunders.  But now you know some of the biggest pitfalls and should feel prepared to get in the kitchen and get baking.  Tell me which one of these tips helped the most and then pop on over to the Bakes & Blunders Facebook page so that we can hang out!