10 Baking Tips for Perfect Cakes

Cake baking tips to help you become a cake master. Never bake a cake disaster again!

cake baking tips with cake layers on white cake stand

With every recipe I publish and tip I share, my goal is to help you become a better baker. As a home baker turned cookbook author and recipe publisher, I’ve made THOUSANDS of mistakes in the kitchen, especially when it comes to making the perfect cake. Let me share the cake baking tips I’ve learned over the years.

This useful information will help guarantee your next cake is the perfect cake.

cake ingredients

1. Follow the Recipe

This sounds obvious, right? Following the recipe is the most important cake baking tip you’ll ever hear/read. It’s also the most ignored. We often substitute ingredients in recipes based on what we have. Subbing out eggs, reducing sugar, using liquid sweetener instead of dry, all-purpose instead of cake flour, baking soda for powder, egg whites instead of whole eggs, etc. I do not recommend doing this unless the recipe suggests alternatives. Don’t sabotage your time, effort, and money. I’m guilty of this, too! Sometimes I’m in a rush and just not paying attention or I’m making a substitution because I ran out of an ingredient. But ingredients are needed for a reason and, more often than not, a cake fail is because the recipe wasn’t properly followed. I always recommend following a recipe the first time you try it, then making changes as you see fit the next time.

Likewise, make sure you’re using the appropriate size pan. Unless otherwise noted, don’t substitute a 6-inch cake pan for a 9-inch cake pan or a 9-inch round pan for a 9-inch square pan. You can *usually* get away with swapping 8-inch round cake pans for 9-inch round cake pans (and vice versa). 8-inch cakes will take longer since they’ll likely be thicker.

But to prevent dense cakes, sunken cakes, overflowing cakes, and flimsy cakes, use the correct size pan.

2. Room Temperature

This tip could get a little long so let me direct you to my entire post on the subject. “Room temperature” isn’t listed next to ingredients for fun. There’s science and legitimate reason behind it. If a recipe calls for room temperature ingredients, use room temperature ingredients like eggs, sour cream, butter, and milk.

To paint you a picture, let’s focus on room temperature butter in particular. Most cake recipes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands from the heat and produces a fluffy cake. Not only this, room temperature ingredients bond together easier and quicker since they’re warmer– thus reducing over-mixing. Simply put, cold ingredients do not emulsify together. Period.

Room temperature butter is about 65°F (18°C), which might be colder than your kitchen. It’s cool to touch, not warm. If your cakes are dense, you’re probably softening the butter too much. Allow the butter to sit out on the counter for about 1-2 hours before beginning your recipe. To test it, poke the butter with your finger. Your finger should make an indent without sinking or sliding down into the butter. The butter should not be shiny or greasy. It will be cool to touch, not warm. Sometimes our schedules don’t allow 1-2 hours for softening butter prior to beginning a cake recipe. Don’t take a shortcut and microwave the butter because it will not heat evenly. But guess what? I have a foolproof trick for softening butter quickly. 🙂

stick of room temperature butter

3. Measure Properly

This tip also sounds like a no-brainer, but it’s where we most often make mistakes. The difference between a recipe success and a recipe failure could lie within 1 mis-measured tablespoon of sugar. Measuring ingredients properly is imperative.

Flour is the most common mis-measured ingredient. When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container/bag with your measuring cup. In some cases, scooping the flour could give you 150% of the correct measurement. Disaster ensues. Rather, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Now you have spoon & leveled flour.

Baking is not very forgiving. Understanding the correct measuring technique for a particular ingredient will guarantee better baking results. See my post about how to properly measure baking ingredients for a deeper dive into proper measuring practices.

4. Cake Flour

The more cake baking experience I have, the more often I reach for cake flour instead of all-purpose flour. You see, cake flour is a low protein flour that’s finely milled into a delicate consistency. This soft, tender texture directly translates into your baked cake. However, some recipes simply cannot withstand fine cake flour. Chocolate cake, for example, already has cocoa powder— which is a VERY fine dry ingredient. In my experience, the combination of cake flour and cocoa powder results in a flimsy chocolate cake. Likewise, spice cake, carrot cakehummingbird cake, and banana cake contain additional wet ingredients (the fruits or veggies), so cake flour usually isn’t ideal.

These days, I stick to cake flour when making vanilla cake, white cake, red velvet cake, and other cakes where a fluffy texture is favorable. I’ve been successful substituting cake flour for all-purpose flour to create softer pineapple upside-down cake and funfetti cake. Make a 1:1 substitution with no other changes to the recipe.

I’m not being paid to type this, but Swans Down and Softasilk are my preferred cake flour brands. I use unbleached when I can find it, otherwise I just stick with bleached. Both brands provide consistent quality results for a good price. You can find cake flour in the baking aisle next to the all-purpose flour. If you can’t get your hands on cake flour, use this cake flour substitute.

5. Don’t Over-mix, Don’t Under-mix

Whether a recipe calls for mixing batter with an electric mixer or simply using a whisk, make sure you’re mixing the cake batter together *just until* the ingredients are combined. Over-mixing batter, whether that’s for cakes, cupcakes, breads, muffins, etc, lends a tough-textured baked good because you’re deflating all the air and over-developing the gluten.

Don’t turn on the mixer then leave the room!

Likewise, don’t under-mix. Obviously we want all of the ingredients incorporated together.

6. Use Parchment Paper Rounds

First, make sure you have quality cake pans. From one baker to another– I swear by Fat Daddio’s cake pans. Incredible quality for the price. I’m not working with this brand, I’m just a genuine fan.

No matter what size or brand cake pan you use, make sure you prepare it appropriately. These days I ALWAYS use parchment paper rounds. Trace the bottom of the cake pans(s) on a large piece of parchment paper. Cut out the parchment circle(s). Then, very lightly grease the cake pans with butter or nonstick spray. I usually use coconut oil nonstick spray or “baking spray” which has a little flour in it. Place the parchment round inside, then grease the parchment round too. Yes, grease the pan AND the parchment. This promises an ultra non-stick environment for your cake. Never any sticking. I usually keep a stack of parchment rounds on hand just in case I’m in a rush to get a cake in the oven.

When the cake has cooled, run a thin knife around the edge, invert the cake on your hand or work surface, then pull off the cake pan. Peel off the parchment round.

If you’re serving the cake right out of the pan, such as a sheet cake, no need to line with parchment. (Though you certainly could if desired.) Just grease the pan.

2 images of cut out parchment paper rounds and parchment paper rounds in cake pans

7. Don’t Open the Oven

Don’t open the oven 25 times as the cake bakes. This lets in cool air and the drastic temperature change causes the rising cake to sink. (Temperature change is the same reason cheesecake can develop cracks. See How to Prevent Cracks in Cheesecake.) Rather, follow the baking time in the recipe and check the cake one or two times for doneness. (Next tip.)

It’s also wonderfully helpful to own an oven thermometer. Unless you have a new or regularly calibrated oven, your oven’s temperature is likely inaccurate. When you set your oven to 350°F, it might not be 350°F inside. An inaccurate oven can ruin your baked goods. The inexpensive remedy is an oven thermometer. While cheap, they are totally irreplaceable in a baker’s kitchen. Place it in your oven so you always know the actual temperature.

Also, if you use a convection oven, always reduce the oven temperature by 25°F. It’s best to reduce the baking time as well– for cookies, it’s around 1 minute less. For cakes, cupcakes, bread, brownies, bars, etc (items with longer bake times), it’s usually reduced around 5 or so minutes. My recipes are written for conventional ovens.

8. Bounce-Back Test

You can determine if a cake is done by testing with a toothpick. Stick a toothpick in the center of the cake and if it comes out clean, it’s cooked through. But let me tell you what I do instead. And you don’t need to waste time and fumble around for a toothpick:

Remove the cake from the oven or leave it in, your choice. Gently press down on the cake. If the cake bounces back completely, it’s done. If your finger left a dent in the cake, it needs more time. So easy. I always do this!

This little trick can be used on muffins and cupcakes as well.

9. Allow to Cool Completely in Pan

This sounds like a no-brainer, but we’re often in a rush– myself included. Assembling and/or decorating cakes before they’re completely cool is literally a recipe for disaster. The flavor hasn’t settled and the frosting will melt.

Some bakers may disagree, but I always cool my cakes completely inside the pans. I do the same for cupcakes, quick breads, and more. Place the pan on a wire rack and leave it alone until completely cool. If I’m in a rush, sometimes I’ll place the rack and pan in the refrigerator to speed up the cooling process.

If I’m in a major rush, I cool the cake in the pan for 30 minutes. Then I remove it from the pan and place it on a baking sheet inside the freezer for about 45 more minutes. Depending on the size of the cake, it’s completely cool in a little over 1 hour.

10. Storing & Transporting Cakes

Unless otherwise noted, cakes taste best at room temperature. (Love chocolate mousse cake cold though!) If you prepare cake one day ahead of time, you can bake and cool it, then cover it tightly and keep at room temperature. Fresh frosting tastes best, so assemble and frost the day of serving. If storing a frosted cake, keep it covered in the refrigerator. Set it on the counter before serving so it warms to room temperature. All of my cake recipes include make-ahead instructions.

How do I cover a frosted cake without ruining the frosting? A cake carrier! I own a handful of these and they’re an absolute lifesaver when it comes to storing and transporting cakes. I use this cupcake carrier for storing and transporting frosted cupcakes, too. The cupcake carrier is excellent for 9×13 inch cakes, round pies, and more.

11. Bonus Baking Tip: Easy Decorating

When it comes to cake decorating, I prefer classic and simple. This is mostly because I’m impatient and need more practice with any intricate decor. But I’m an expert on EASY and BEAUTIFUL cake garnishes. Naked-style cake is probably my favorite and requires zero special skill. Easy buttercream flowers only require 2 piping tips and I have a video tutorial showing you how to replicate this look. Or try two-toned frosting roses! Whipped cream swirls, as shown in my lemon cake, are just as lovely as they are easy.

And here’s my piping 101 guide with my 5 favorite piping tips!

Helpful Cake Tools

  • Quality Cake Pans
  • Stand Mixer
  • Hand Mixer
  • Cake Turntable (for decorating). This works for any size cake. You can watch me use it in my naked cake video. If you don’t want to serve the cake on the cake turner, you can carefully lift the cake off of the cake turntable onto a serving plate or cake stand using a friend and a couple thin flat spatulas.
  • Bench Scraper (for decorating). This works for any size cake. If you’ve never used one before, you can watch me use it in my vanilla cake video. They’re very handy!
  • Straight Icing Spatula or Offset Icing Spatula. I prefer using a straight spatula for decorating large, tall layer cakes. I prefer using a small offset spatula to decorate sheet cakes that are served inside the pan or even small 6 inch cakes.

6 inch vanilla cake with sprinkles on a teal cake stand

More Cake Baking Tips

I have more lessons for you!


  1. Thank you so much for this post Sally!!! I typically shy away from baking cakes because there are so many things you can (and I usually do!) get wrong, so this post is perfect….definitely making me a more confident baker!

    1. Perfect! So glad this is helpful to you.

  2. U have been so helpful Sally I can’t wait 2
    Get started. Glad I joined

    1. Thank you for subscribing!

  3. A friend asked me to bake a cake for her wedding (eek!) which is at the end of September, so this post is coming at the PERFECT time! I’m super nervous but also very excited, and knowing that I have your recipe to guide me helps ease a little of the anxiety. I welcome any tips you have for wedding cakes!!

    I’m planning to use your lemon layer cake as the base recipe with adjustments for a cake that is 3 tiers, with 3 layers per tier (6″, 8″, 10″ — it’s a smallish wedding). I’ll have a raspberry filling of some kind (TBD) and a vanilla buttercream frosting.

    Your blog and recipes are so consistent so I’m really looking forward to diving into this new challenge with the confidence you’ve given me as a baker 🙂 Thank you, Sally!!

    1. Your soon-to-be cake creation sounds absolutely INCREDIBLE! You’ll find this cake baking guide extremely helpful. What an honor to bake a wedding cake for a friend. 🙂

    2. Can you please tell me why my cakes fall in the center?
      thank you,

  4. Osmara mendez says:

    Thanks Sally I made your chocolate cake with a chocolate mousse and was soooo delicious, thanks for your amazing recipes and tips

    1. So glad to read this. You’re welcome!

      1. Osmara mendez says:

        All your recipes inspire me to be like you an Excellent pastry chef ! God bless you !

  5. Hi Sally, I absolutely love baking but my sponge cakes always have a dent (more like a huge crater) in the middle. Please help! Thank you.

    1. Hi Michelle, I know this can be frustrating! Sinking cakes are often because the outer edges are fully cooked but the center is not. This can be from simply not baking it long enough, or because your oven is too hot causing it to rise rapidly even though it’s not actually cooked in the center. Sometimes sunken cakes can also be due to over-beating the batter. Be sure to mix until the wet and dry ingredients are just incorporated. Hope this helps!

  6. So excited to learn more about cakes! The one thing that I find daunting with cakes is frosting them. It’s why I make more cupcakes, sheet cakes and cake pops then layer cakes. Speaking of sheet cakes…your carrot sheet cake is one of the best cakes I have ever made and tasted and I was never a fan of carrot cake!
    Here’s to learning about cakes!

    1. Same here. Frosting/decorating a cake is a real challenge for me. I stick to the cupcakes for that reason.

  7. Great post! Thank you. I wanted to print it out and keep in my kitchen but I couldn’t find the print function . . . bummer.

  8. When asked the question about my biggest fear in baking a cake………after all the hard work and love (LOL) to get it into the oven, during baking–it looks, smells amazing……
    Bring the cake out (after testing with a toothpick) and while it sits on a cooling rack looking beautiful…….it sink hole usually develops in the middle and the cake deflates.
    My biggest fear, the dreaded deflate-cake.
    Is there a temperature to shoot for when baking a cake? I wonder if using a thermometer would give me better results?

  9. Hi Sally,
    Lately I’ve been weighing my dry ingredients. When making cakes, is weighing preferable to measuring your ingredients?

  10. Hi Sally¡
    I don´t have cake pans in many different sizes, I would like to know how to adapt the recipe ingredient measurements to make the sizes that I want.
    Also my oven is not a great one, it heats from the top and underneath, and some times to prevent from burning the top I have to use foil in midtime.
    I hope with your tips and advices I will improve my baking.
    Thank you Sally

  11. Thanks for the tips Sally!! you have amde baking cakes from scratch so much easier!! Every cake I have made from your récipes is simply amazing!!

  12. I love your recipes and tips. Just a FYI – King Arthur Flour sells precut 8″ and 9″ parchment rounds for cakes. I use them all the time. No cutting – convenient. Thanks again. Looking forward to more tips and recipes.

  13. Glenda Willis says:

    Sally, I love your recipes, actually in the process of making your cinnamon bread as I type this. My baking challenge is that I live in Denver, Co. Sometimes I can get away with no altitude adjustments but my cakes seem to suffer without them. Do you have any generalized adjustments I can make? My cakes often fall while cooling.

    Thanks so much

    1. I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

      1. Thank you so much for the reference material. I will study it and try it out, then let you know how it works out.

  14. Great tips, I love all your recipes and they are always a big hit, I look forward to this series and baking more layer cakes, my go to bakes are usually cookies/ cupcakes/muffins & loaves.

  15. I struggle with getting the right texture. Even when I follow instruction with not overmixing, weigh ingredients, use room temp ingredients!! Very frustrating.

  16. I think my biggest fear when making cakes is the frosting! I live in Brazil and here is SO hot, everything just melts very quick and it’s super hard to keep the right consistency. Another huge difficulty I have is the heavy cream, because we don’t have it here, can’t you believe it? Basically all frostings recipes call for heavy cream and I always don’t know what to do. If you have a substitute, Sally, please let me know, I would appreciate it so much! Besides that, your recipes have been working great for me, I love all of them!

    1. Karen Wheeler says:

      I use full fat milk and have great results!

      Good luck


  17. Karen Wheeler says:

    Thank you. I will try the suggestions on the website you recommended.

    Thanks! Karen

  18. Thank you Sally for the great tips on cake baking. So much is common sense that we need to be reminded of. I always have soft butter and don’t realize that it is way to soft. Can’t wait to read the rest of the tutorial.

  19. Hi Sally – great tips! I’m hoping you have some gluten free cake tricks up your sleeve that you might be sharing in an upcoming post – fingers crossed!!!!!!!!!!

    1. Hi Fiona! I have little experience baking gluten free cakes, so I’m not the best person to ask. So sorry!

  20. Hi Sally I’ve got a question about freezing cakes. If I make a cake today but won’t be serving it for another 3 days, Probably decorating it in two days…do I freeze it? Or wrap it up but keep at room temp? Or fridge??!
    By the way, your website is amazing and recipes are SO easy to follow. Your instructions are fool proof! Thank you!!

    1. Hi Steph! To preserve freshness and BEST taste and texture, I would freeze the cake layers until you’re ready to decorate. Thank you for the kind comment and for trusting my recipes!

  21. Hi there, my name is Maria, all the way from South Africa. Thanks for your tips. I have a wonderful chocolate cake recipe and its how I actually started baking for family and friends and now friends of friends etc. Anyway, this chocolate cake is super moist but it likes to fall apart too. Now when reading your tip on flour I see that you recommend all-purpose rather than cake flour for chocolate cakes. The recipe just says flour they never specified. Should I replace the cake for all purpose and will I still have the same moist cake? Secondly, like I said above, I’m now baking for other people and using a cake carrier is not always possible because I’m not sure I will get it back. I have seen like a plastic wrapping that is sometimes around the cake, but I worry about the frosting especially with naked cakes. What do you recommend in this case or an alternative as sometime the cake is also too big for a box

    1. Hi Maria, I do recommend all purpose flour for chocolate cakes. Cocoa powder is a VERY fine dry ingredient and the combination of cake flour and cocoa powder usually results in a flimsy cake.
      When baking cakes for others you can buy cardboard cake boxes in all different sizes. My best tip is to use a cake round that is one size larger than your actual cake and that fits the bottom of the box exactly so that it doesn’t slide around (for example a 10 inch cake round and a 10 inch box for an 8 inch cake).

  22. Is there a trick to using the Fat Daddio pans?? I have two and 1 Magic Line. I used the three pans at the same time twice making your white cake recipe and both times the cakes in the Fat Daddio pans have come out lopsided. I followed the directions to the letter, I used baking strips for even baking and measured the batter out in each pan. The cakes from my old Magic Line pans come out perfect. Any help would be much appreciated.

    1. I’m sure that was frustrating! I love my Fat Daddio cake pans and haven’t had a problem with them baking lopsided. Have you tried rearranging your pans in your oven just to see if your oven has hot spots or anything? If you have tried that then just stick with the pans you love!

      1. Thank you for the response. I have not tried for hot spots. Will do that next time. Thanks again.

  23. My son’s 5th birthday is next week and we have 20+ kids and their parents coming for a party. So I need to make a big cake. Do you have any recipes for a double layer sheet cake? Thanks!

    1. Hi Elisa, My Yellow Sheet Cake with Chocolate Frosting is perfect for large parties. If you want a double layer I suggest making it twice instead of doubling it. If you prefer a different flavor of cake you can look at the notes sections of most of my layer cake recipes and in a lot of them are instructions for baking in a 9×13 inch pan which you can also make twice for two layers. Enjoy the party!

  24. Hello Sally,

    Pls do tell me if I double the recipe what is the time taken to bake.

    1. For the best taste and texture I don’t recommend doubling any cake recipes. If you are looking to use different size pans please see my post on Cake Pan Sizes and Conversions.

  25. Brittney Whitney says:

    I know you say, don’t use substitutions and I’ve been following your recipes wholeheartedly. I’ve recently found out that my 3 sons have egg allergies and was wondering if you have any advice. They love all of the recipes I’ve made so far but I need to eliminate or swap the egg for something else. Please help!!!

    Thanks in Advance

  26. What is the reason you leave the cake to cool in the pan instead of taking it out and letting it cool on a cooling rack?

    1. I find that the longer round cakes set in the cake pans, the less likely they are to fall apart when you remove them.

  27. Thanks for these tips! How do you get your cakes so flat and level? I didn’t you post anything about baking strips (commercial or DIY)… what’s your trick?

    1. Hi Annie, I don’t use baking strips but I know some readers use and love them! If my cakes dome slightly I simply use a serrated knife and level them of.

  28. Thank you so much for this post! I struggle with cakes in general, and this will definitely help me in the future!

  29. Do you use a convection oven in your recipes? I just got one and I am trying to figure out if I need to put 25 degrees lower than your cake recipes call for. Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Stephanie, All of the recipes here are written for conventional settings. The rule of thumb when baking with convection/fan settings is to lower your oven by 25 degrees. The bake time may still be shorter so begin checking before the recommended bake time. I hope this helps!

  30. Thank you ,learnt so much from the baking tips,and they will surely improve THE END PRODUCT!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally