I was recently asked how I make my cakes so light and fluffy. Yowza! For bakers that is one loaded question! There are several factors that contribute to creating a cake that is airy and light in texture, and I wasn't sure how to condense the answer in order to prevent an hour long monologue.
Alright so i've decided to share what I believe to be the most commonly skipped step that makes a world of a difference when it comes to cake texture. I want to start off by mentioning that baking is science. Unfortunately, the only way to truly get the results that you want is to experiment. Luckily there are a plethora of options and recipes at our fingertips now a days, but I still encourage you to experiment with the recipes, make adjustments to your liking of taste and texture and have fun!
I prefer my white cakes to be light and airy vs dense and moist (Nothing wrong with this type of cake) and have my go to recipe that works perfectly. This recipe also has a secret ingredient......wait for it.......whipped cream! Yup, thats right. Whip up that cream and fold it into the cake batter as your last step, You can thank me later :)
I am going to KIS (no, I didn't misspell KISS). But KIS- KEEP IT SIMPLE, for you all.
CREAMING the Butter and Sugar based on the recipe directions. If the recipe says to cream for 5 minutes on medium speed, or until light and fluffy.....DO IT! I seriously used to speed up this step by mixing on high for a few minutes and called it good. But don't- you are missing a crucial step that can't be reversed or made up for in another step of cake making. And simply put, here is why:
Creaming the softened butter and sugar creates air pockets in the mixture. The sugar aerates the butter and creates bubbles that allow for expansion of the cake (due to the work of your leavener) when baking.
Thats it! If you want more detail regarding what the mixture texture and color should look like, check out the detailed explanation from King Arthur Flour
If the recipe doesn't specify, then what do I do? I cream for 3-5 minutes on medium speed until the color changes from yellow to a palish yellow, almost white. It should be a light texture, not grainy. Another important component, ROOM TEMP BUTTER. Let it sit out for at least 2 hours before you begin.
I hope this helps you the next time you tackle cake making! Leave a comment and let me know if this tip was helpful. Any other tips your dying to know when it comes to baking??
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!