Cake Calories

To keep cake moist, avoid overbaking it and store it in an airtight container once it has cooled. If you are baking from scratch, measure the flour carefully; too much flour can make the crumb dry and dense.

A cake can turn out dense if the batter is overmixed after adding flour, the raising agent is ineffective, or ingredients are cold. Mix only until combined and bring refrigerated ingredients to room temperature before starting.

A cake is done when a skewer inserted into the center comes out clean or with a few dry crumbs, and the center springs back lightly when touched. Check near the end of the recipe’s baking time to avoid overbaking.

Yes, cake freezes well when it is fully cooled and wrapped airtight to prevent freezer burn. Freeze it whole or in slices, then thaw it while still wrapped so condensation forms on the wrapping rather than the cake.

Store a cake with perishable frosting, such as cream cheese or whipped cream, covered in the refrigerator. For a cake with shelf-stable buttercream, a cool room and an airtight cover usually help preserve its texture.

Cake often cracks because the oven is too hot: the outside sets before the middle finishes rising. Use the recipe’s specified temperature and place the pan in the center of the oven for more even baking.

Yes, plain flour can replace cake flour, but the cake may have a slightly firmer crumb because plain flour usually has more protein. Avoid packing the flour into the measuring cup, which can make the cake heavier.

Cake sticks when the pan is not prepared thoroughly or the cake is turned out before it has had time to release. Grease the pan, line the base when practical, and loosen the edges after a brief cooling period.

Keep a layer cake from sliding by letting each layer cool completely before frosting and spreading an even, not overly thick, filling. A brief chill after assembling helps the frosting firm up before you move or serve the cake.