Beginner-Friendly Cake Recipes to Make From Scratch

There's nothing like the taste of a cake you made in your own kitchen. But is the delicious reward really worth all the work? Believe it or not, baking a cake is pretty simple! With the right direction, you can make a delicious cake from scratch. Check out these easy recipes for beginner bakers that’ll have you feeling like a seasoned pro in no time.

Things You Should Know

Grease your cake pan with butter and flour to keep your cake from sticking to it.
Mix your dry and wet ingredients separately and then combine them to avoid overmixing your batter.
Stick a toothpick into the center of the cake to see if it’s done—if it comes out clean, take the cake out of the oven.

Ingredients

Vanilla Pound Cake

1 cup (200 g) of unsalted butter, softened
1 cup (200 g) of granulated sugar
½ tsp (3 g) of salt
2 teaspoons (9.9 mL) of vanilla extract
5 eggs, room temperature
2 cups (400 g) of cake flour

Chocolate Cake

¾ cup (170 g) of unsalted butter, softened
¾ cup (94 g) of unsweetened cocoa powder
¾ cup (90 g) of flour
¼ tsp (1 g) of salt
½ tsp (3 g) of baking powder
1 cup (225 g) of granulated sugar
3 eggs, room temperature
1 teaspoon (4.9 mL) of vanilla extract
¹⁄₂ cup (120 mL) of buttermilk or sour cream

Apple Cake

¾ cup (94 g) of flour
¾ tsp (4 g) of baking powder
4 large apples of any variety
2 eggs, room temperature
¾ cup (170 g) of granulated sugar
Pinch of salt
¹⁄₂ teaspoon (2.5 mL) of vanilla extract
¹⁄₂ cup (120 mL) of unsalted butter, melted

Method 1

Method 1 of 4:

Vanilla Pound Cake

1
Gather your ingredients. To make a vanilla pound cake from scratch, you’ll need wet and dry ingredients. The wet ingredients include softened unsalted butter, 5 eggs, 1 cup (200 g) of sugar, and vanilla extract. The dry ingredients include ½ tsp (3 g) of salt and 2 cups (400 g) of cake flour.
- Cake flour has a lower protein content that gives cakes a tender texture and fine crumb.^{[1]
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- Believe it or not, sugar is a wet ingredient because it’s always creamed with butter (a wet ingredient).
- If you don’t have cake flour, use 2 cups (400 g) of all-purpose flour and 2 tbsp (28 g) of cornstarch.
2
Preheat the oven to 325 °F (163 °C) and grease and flour a cake pan. Traditionally, pound cakes bake in loaf or bundt pans because of their dense texture. After preheating your oven, use butter or shortening to grease the inside of your pan. Then, sprinkle a light layer of flour over the grease, rotating the pan until it’s evenly coated. Tap out the excess over a trash can.^{[2]
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- Greasing and flouring the pan makes it easier to remove your cake later.
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3
Cream the butter and sugar until it’s light and fluffy. The longer you beat your butter and sugar, the fluffier your cake will be. Use an electric stand or hand mixer to mix the butter and sugar together. Continue beating on a medium speed until the mixture is fluffy and light in color.^{[3]
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4
Add the eggs and vanilla to the butter mixture. Add the eggs one at a time to the creamed butter and sugar, making sure not to get any shells in the bowl. Drop in 2 teaspoons (9.9 mL) of vanilla extract, and combine everything with your electric mixer.
- Beat the mixture until the eggs are completely incorporated with the butter.
5
Stir in the cake flour. Dump the flour into the bowl. Keep your mixer on low, or stir the flour into the egg and butter mixture with a wooden spoon. Mix until everything is incorporated.
- Add the flour in 1 cup (100 g) intervals to prevent it from flying up while mixing.#*Try not to overmix your batter, as this could make your cake have a bread-like texture.^{[4]
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6
Pour the cake batter into your greased pan. Use a spatula to scrape the batter from the bowl and into the pan. Smooth out the top with the back of the spatula, and bang the pan on the counter once or twice to release any air bubbles.
7
Bake the cake for an hour. Place your filled pan in the oven in the center of the bottom rack, and set your timer. Check your cake after 1 hour by inserting a toothpick in the center of the cake. If the toothpick comes out clean, it’s done! If the toothpick has batter on it, leave the cake in the oven for 5 more minutes.
- Continue testing your cake in 5-minute intervals if it’s not done after the hour. Take it out of the oven the moment the toothpick comes out clean.

Method 2

Method 2 of 4:

Chocolate Cake

1
Gather your ingredients. This decadent chocolate cake recipe requires dry and wet ingredients. For the dry ingredients, you’ll need ¾ cup (94 g) of unsweetened cocoa powder, ¾ cup (150 g) of all-purpose flour, ¼ tsp (1 g) of salt, and ½ tsp (3 g) of baking powder. For the wet ingredients, gather 3 eggs, 1 teaspoon (4.9 mL) of vanilla extract, 1 cup (100 g) of sugar, and ¹⁄₂ cup (120 mL) of buttermilk.
- If you don’t have buttermilk, substitute with sour cream for a denser and richer flavor.
- The wet ingredients in cake recipes generally have moisture. Sugar is often listed as a wet ingredient, too, even though it isn't actually wet.
2
Preheat the oven to 340 °F (171 °C) and grease your cake pan. Use a round, square, loaf, or bundt cake pan for this recipe—the choice is up to you! Rub the inside of the pan with butter, and then sprinkle a layer of flour on top. Tap the excess flour into the trash, and turn on the oven.
- For a quicker alternative, mist the pan with a cake spray (a cooking spray with butter and flour in it).^{[5]
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3
Mix the wet ingredients in a large bowl. Place the softened butter, eggs, vanilla extract, sugar, and buttermilk in a large bowl. Use a hand or stand mixer to blend the ingredients until their combined.
- Always follow the instructions on the temperature of your butter when baking a cake. If you use melted butter where softened butter is called for, the cake could come out flat.^{[6]
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- Soften your butter ahead of time by placing it on the kitchen counter a few hours before you start baking.
4
Mix the dry ingredients in a separate bowl. Sift the flour, salt, cocoa powder, and baking powder into a small bowl. Whisk them together with a spoon, whisk, or fork until they’re well combined.^{[7]
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5
Add the dry mixture to the wet mixture in increments. Pour ¼ of the dry combined ingredients into the wet mixture. Then, use your hand or stand mixer to mix them together. Once everything’s combined, add another ¼ of the dry mixture to the batter. Repeat until all of the dry mixture is added.
- Mix until no flour pieces are left in the batter.
- Do your best to avoid overmixing your cake batter, as this could make your cake denser and gummier.
6
Pour the batter into the cake pan. Guide the batter out of the bowl and into the pan with a spatula, making sure to scrape the sides of the bowl, so no batter is left behind. Smooth out the top of the cake with the back of your spatula.^{[8]
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7
Bake the cake for 30 minutes. Put the pan in the middle of your oven’s bottom rack, and set the time for 30 minutes. Check on your cake at the 25-minute mark to make sure it’s not overbaking. Slide a toothpick into the center of the cake to see if it’s done. If the toothpick comes out clean, it’s ready; if the toothpick has batter on it, bake for a few more minutes and try again.
- Check the cake’s progress periodically through the oven window rather than opening the oven door. This ensures that the heat stays in the oven as long as possible.
- Try placing your cake pan on top of a baking sheet just in case the batter spills over.
8
Take the cake out of the oven and let it cool. Set the cake pan on a cooling rack and let it rest for about 10 minutes before handling it.^{[9]
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Research source} If you try to remove a hot cake from a pan before it’s cool, it may crack and fall apart.
9
Take the cake out of the pan and put it on a plate if you’d like. With oven mitts, flip the cake pan over on top of the cooling rack or a plate to release the cake. If the cake is stuck, tap on the bottom of the pan or use a butter knife to help slide it out.
10
Let the cake cool completely before frosting it. If you try to add frosting to a cake while it's warm, the frosting will melt and run off the sides. Leave the cake alone for a few hours, or place it in the freezer to speed up the cooling process.
- Make a chocolate frosting to coat your cake in for a rich dessert, or whip up a vanilla buttercream to complement the decadent chocolate cake.
- To help traditional American buttercream stick to a cake, whip it and make it smooth.
- Start with room temperature butter. Otherwise, the buttercream may be stiff. It may be hard to put it on the cake. It will fall from one place to another.
- Put the buttercream in a warm place. Take a big pot with some hot water and set the buttercream on top of it to melt the butter slightly. The consistency of the buttercream should be light and fluffy. If the buttercream is stiff, it will not stick and look chunky. It will not be shiny.

Method 3

Method 3 of 4:

Apple Cake

1
Gather your ingredients. You’ll need your average dry and wet ingredients and 4 large apples for this apple cake recipe. The dry ingredients include ¾ cup (94 g) of all-purpose flour, ¾ tsp (4 g) of baking powder, and a pinch of salt. The wet ingredients are 2 eggs, ¾ cup (94 g) of sugar, ¹⁄₂ teaspoon (2.5 mL) of vanilla extract, and ¹⁄₂ cup (120 mL) of melted butter.
- Choose whichever apple you like the flavor profile of the most. Granny Smith apples will give your cake a tart flavor, whereas Fuji apples will make it sweet.
2
Grease and flour your cake pan, then preheat the oven to 350 °F (177 °C). Use a 8 in (20 cm) springform pan for this recipe, as it’ll make removing it that much easier later. Rub butter inside the pan, then sprinkle a small amount of flour over it. This keeps the cake from sticking to the pan while it bakes.
3
Melt the butter and allow it to cool. Put the butter in the microwave or on the stovetop and warm it until it becomes liquid. Let it come to room temperature while you prepare your other ingredients.
4
Stir the dry ingredients together in a bowl. Sift the flour, salt, and baking powder into a bowl and whisk them together with a spoon, whisk, or fork.^{[10]
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5
Cut and peel the apples. Use a knife or a vegetable peeler to peel the apples, and then remove their cores with an apple corer or knife. Slice the apples into bite-sized chunks that are about ¹⁄₂ inch (1.3 cm) thick.^{[11]
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- Try to make all your apple chunks the same size, so they cook evenly in your cake.
6
Blend the wet ingredients together. Use a hand or stand mixer to cream the sugar and butter. Then, add the eggs one by one, mixing the batter in between. Finally, incorporate the vanilla into the batter.
7
Add the dry mixture to the wet mixture. Pour half of the dry mixture into the wet mixture and stir until all the flour is incorporated. Then, dump the rest of the dry mixture into the batter and stir again. Stop mixing once no flour can be seen.
- Do your best not to overmix your batter, which could give your cake a gummy texture.
8
Fold in the apples. Use a spatula to gently incorporate the apples into the batter. Don't over-mix the batter, since this will lead to a dense, stiff cake.
- To keep the apples from sinking to the bottom of the bowl, toss them in flour before adding them to the batter.^{[12]
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9
Pour the batter into the pan. Use a spatula to help guide your batter into the pan. Smooth the top as best you can with the back of your spatula. The batter will be thick, so don’t worry if it doesn’t spread perfectly.^{[13]
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10
Bake the cake for about 50 minutes. Place the cake pan on a baking sheet and put it on the bottom rack of your oven. Rotate the cake pan 180° after 25 minutes to ensure the cake is baking evenly. After 50 minutes, insert a toothpick into the center of the cake. If the toothpick comes out clean, it’s done; if it doesn’t, bake it for an extra 5 minutes.

Method 4

Method 4 of 4:

Baking Tips & Tricks

1
Read the ingredients list and directions before you start baking. Having your ingredients ready to go can save a lot of time and hassle. Make sure you know what a recipe entails before you decide to bake it, especially if it means taking a quick trip to the grocery store.
2
Prepare your cake pans with grease and flour. Be sure to have the correct size or shape of pan listed in the recipe. Put about ¹⁄₂ tablespoon (0.031 c) of butter, margarine, or vegetable shortening on a paper towel and rub it inside the pan. Sprinkle about 1 to 2 tablespoons (0.062 to 0.125 c) of flour on top and dump any excess into the trash.^{[14]
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- This process is called “greasing” and prevents the cake from sticking to the pan while it bakes.
3
Preheat the oven to the recipe’s required temperature. Be sure to follow the recipe, as turning the temperature higher or lower could change the texture or density of your cake. For instance, baking a cake at too high of a temperature can brown the top before cooking the inside.^{[15]
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4
Add ingredients in the order specified in the recipe. Most cake recipes begin by combining wet ingredients (like eggs, oil, and milk), then adding the dry ingredients (such as flour, baking powder, and cocoa). Be sure to follow any prerequisites, like sifting, whisking, or beating, before adding the ingredients to the main bowl.
- Make sure to measure your ingredients accurately. Unlike cooking, baking is an exact science, and too much of one ingredient could change the taste or texture of your cake.
5
Mix the cake batter as specified in the recipe. Some recipes can be mixed with a stand or hand mixer, while others ask to be folded with a spoon or spatula. This wording is especially important because how you mix a batter can change its density and texture.
- For example, angel food cakes are often folded to keep their light and fluffy texture.
6
Pour the batter evenly into prepared pans. Fill the pans half the way full, as the cake will rise while baking.^{[16]
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Research source} Gently tap the cake pan on the countertop to release any large air bubbles in the batter.
7
Place the pans on the center rack of the preheated oven. The center or bottom rack (depending on your oven’s design) is the hottest area of your oven. Setting your cake there to cook ensures that it’ll cook evenly.
- Put cake pans on a baking sheet in case the batter bubbles over.
- Keep cake pans from touching each other or the oven wall while baking.
8
Set a timer for the median of a recipe’s baking time. If the recipe has a baking time range, set your timer to the median or middle number. For instance, bake it for 35 minutes for a range of 34 to 36 minutes. Using the median will ensure that the cake won't be under- or over-cooked.
- Resist the urge to open the oven door while your cake is baking, as this makes heat escape and may cause things to cook unevenly.
9
Check for cake doneness. Gently insert a toothpick or wooden skewer into the center of a cake before turning off the oven. The cake is done if the toothpick comes out clean or has a few small crumbs on it. If it doesn’t, place the cake back in the oven for another 5 minutes.
10
Place the pan on a wire rack to cool for 15 to 30 minutes. Run a thin spatula around the pan edges to loosen the sides. Place the wire rack over the top of the pan, invert it, and tap it lightly to remove the cake.
- Always let a cake cool completely before decorating it; otherwise, the heat from the cake could melt your frosting.

Expert Q&A

Question

I baked my cake and it is very strong, why?

Emily Margolis
Professional Baker
Emily Margolis is a baking entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering private baking lessons in the D.C. area.

Emily Margolis

Professional Baker

Expert Answer

Cakes with a tough texture may have been over-mixed. Over-mixing creates gluten and leads to a tougher texture.
Question

Is buttermilk mandatory to use?

Emily Margolis
Professional Baker
Emily Margolis is a baking entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering private baking lessons in the D.C. area.

Emily Margolis

Professional Baker

Expert Answer

Buttermilk can be substituted for other milk products (including non-dairy milk), but this will reduce the level of moisture of the cake. To make buttermilk at home, add 1 tablespoon of white vinegar or lemon juice to 1 cup of dairy milk. Allow it to sit for five minutes then stir it before incorporating it into your recipe.
Question

In the vanilla pound cake, baking powder was missing. Why? How would the cake rise?

Emily Margolis
Professional Baker
Emily Margolis is a baking entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering private baking lessons in the D.C. area.

Emily Margolis

Professional Baker

Expert Answer

In that recipe, eggs are the leavening agent. Therefore, you don't need to add baking powder.

Warnings

Oven temperatures vary, so keep a close eye on your cake to make sure it doesn't over-bake.

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Always wear oven mitts or protective gloves when retrieving the cake from the oven to avoid burns.

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Keep small children and pets out of the way when opening a hot oven.

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