Here's Why Your Homemade Cake Is Never Light and Airy

To bake a homemade cake that'south calorie-free and fluffy, yous might have to plan ahead. Hither'southward what to do!

There's nothing worse than meticulously following a classic cake recipe only to end up with a so-and then block. You did everything correct: You weighed the ingredients like the pros do, and you certainly added everything in the right social club. So what went wrong? Why doesn't your homemade cake look more than similar a restaurant-quality dessert?

It all comes downward to how you foam the butter, eggs and sugar. Merely having "room temperature butter" isn't the just important factor in the equation.

What is Creaming?

Creaming is the magical step that creates a light and airy bootleg cake. It describes the process of incorporating air into your batter, which (in conjunction with blistering soda or baking powder) helps the cake leaven and rise.

Your recipe probably starts by beating the room temperature butter and saccharide together. It's really important that the butter is at the correct temperature (if y'all forgot to pull it out alee of time, nosotros have a quick-and-easy shortcut). As well common cold and you won't produce plenty air bubbles. Too warm and the melted butter won't demark with the saccharide. Somewhere betwixt 68°F and 70°F is just right.

Next, you'll add the eggs (one at a time) to the creamed butter and sugar. This helps stabilize the buttery mixture, essentially creating an elastic structure that traps all those air bubbles inside. But, if the eggs are cold, the magical creation simply falls flat.

So… What Happens If You Add Common cold Eggs?

Okay, and then it'due south Non the end of the world if the eggs are cold. Instead of creating a low-cal and fluffy cake, you lot'll have an okay cake that lacks a heavenly chew. It'll still gustation expert, only it won't taste great.

You see, when y'all add together cold eggs to your creamed butter, one of two things will happen. The commencement is pretty obvious when it happens: The eggs separate when they hitting the warm, creamed butter. Instead of looking creamy, the mixture volition look, well, curdled. You don't accept to throw abroad the batter because it will fix itself when it cooks, simply your cake will probably collapse as it bakes.

The second thing that can happen is much less dramatic: The batter will fail to emulsify. Ideally, the fatty from the egg yolks will perfectly demark with the fatty in the butter. That's why you want to add together your room temperature eggs one at a fourth dimension. Again, it won't ruin the cake, but it will look like a wet mess and it won't rise beautifully and perfectly when it hits the oven.

To save yourself the trouble, plan ahead and pull out your butter AND eggs ahead of fourth dimension and permit them come up to room temperature. It'south safe to exit butter on the counter!

Test Your New Creaming Method

Now that yous know how to cream similar a pro, it's time to give it a go. Try whipping up some of Grandma's all-time cakes, including pound cake, upside-down cakes, cupcakes and more.

The Best Cakes from Grandma's Kitchen

Taste of Dwelling house

California Lemon Pound Block

Citrus trees grow abundantly in California, and I'm e'er looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Jump Valley, California

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Chocolate Angel Cake

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes e'er. This chocolate version is an like shooting fish in a barrel, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado

Best Red Velvet Block

It's just not Christmas at our firm until this festive block appears. This is different from other cherry-red velvet block recipes I've had; the icing is as light as snowfall. —Kathryn Davison, Charlotte, Northward Carolina

Banana Skillet Upside-Down Block

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it always since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

Red Nut Block

My grandmother fabricated upwardly this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her dwelling house, merely the half-and one-half works well and is easier to detect. —Diana Jennings, Lebanese republic, Missouri

7UP Pound Cake

My grandmother gave me this 7UP pound block recipe. On top of being delicious, this 7UP cake represents family tradition, connectedness and dear. —Marsha Davis, Desert Hot Springs, California

Cherry Pudding Cake

A cross betwixt a cake and a cobbler, this dessert is a striking whenever I make it to share at a potluck. My family unit insists I brand an extra batch to leave at dwelling house. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan

Kokosnoot Chiffon Cake

Toasted coconut adds visual entreatment to this tall and impressive block. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.

Carrot Cake

My family'due south all-time carrot block recipe dates dorsum to my great-grandmother! Nosotros bake upwardly a few of these carrot cakes for special occasions to make sure there'due south plenty to go around. You'll love the texture this pretty, moist care for gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland

Dream Cupcakes

My grandchildren admittedly beloved these cream-filled cupcakes, and I hope the chocolaty treats go a favorite in your home equally well. —Dorothy Bahlmann, Clarksville, Iowa

Spicy Absurdity Block

This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it'south a real crowd pleaser. —Marian Platt, Sequim, Washington

Grandma's Strawberry Shortcake

Here's a family-sized version of my grandma's summertime dessert. I tin nevertheless taste the sweet juicy berries she piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added even more than indulgence to his serving by get-go buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan

Aunt Lou'southward Fresh Apple Cake

My Corking-Aunt Lou made a luscious fresh apple cake recipe that became a family unit tradition. My mom makes it for our almanac embankment trip to the Outer Banks. —Cristy King, Scott Depot, Westward Virginia

Aunt Murna'southward Jam Cake

I remember Aunt Murna telling me that she created her jam block recipe as a immature girl. She fabricated improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our almanac family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky

Caramel-Apple Skillet Buckle

My grandma used to bake a version of this for me when I was a petty girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I dearest the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri

Zucchini Cupcakes

I asked my grandmother for this recipe afterward trying these irresistible spice cupcakes at her habitation. I dearest their creamy caramel frosting. They're such a scrumptious dessert, y'all actually forget you're eating your vegetables, besides! —Virginia Lapierre, Greensboro Bend, Vermont

Gran'southward Apple tree Cake

My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple tree flavor combined with the sweet cream cheese frosting fabricated this recipe one that we treasured. Even though I've lightened it upwardly, it's still a family favorite. —Lauris Conrad, Turlock, California

Shortcake with Fresh Rhubarb Sauce

Every spring when her rhubarb was ready, my mother in law chopped it upward for this moist cake. If your rhubarb is besides tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana

Lemon Custard Cake

This custard cake recipe comes from my grandma and is overnice to whip up when unexpected visitor stops in. Information technology's a cool, creamy dessert that tastes similar you fussed. —Sue Gronholz, Beaver Dam, Wisconsin

Cranberry Pecan Upside-Downwardly Cake

At our house, cranberries are a favorite. I made this dessert for the commencement time in the 1990s. Information technology started out as a pineapple upside down cake—I just changed a few things around! It keeps and travels well, so it's perfect for taking to church building dinners. And we honey to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina

Mamaw Emily'south Strawberry Cake

My husband loved his mamaw'southward strawberry cake recipe. He thought no 1 could duplicate information technology. I made it, and it's just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky

Apricot Upside-Down Cake

My Aunt Anne, who is a great cook, gave me a sense of taste of this gilded upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta

Root Beer Bladder Cake

I add together root beer to both the block concoction and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a agglomeration of hungry kids and watch information technology disappear! —Kat Thompson, Prineville, Oregon

Walnut Streusel Coffee Cake

I love this cake from my Aunt Suzie—especially the dainty moist texture and sweet surprise of the brown sugar-nut mixture within. It's corrupt with a cup of joe.—Michelle Eder, Grand Rapids, Michigan

Oma'southward Apfelkuchen (Grandma's Apple Cake)

My hubby's German language family calls this Oma's apfelkuchen, which translates to "Grandma'southward apple cake." They've been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio

Triple Drupe Shortcake

My nifty-great-grandmother handed downward her shortcake recipe. I'm sharing it because it'southward style too fabulous to keep information technology a secret! —Sara Kingsmore, Vadnais Heights, Minnesota

Pumpkin Bit Block with Walnuts

My grandmother gave me this family recipe. Later a few changes, I made the care for even healthier and tastier. Holidays wouldn't exist the same without information technology!—Amy Bridgewater, Aztec, New United mexican states

Nana's Chocolate Cupcakes with Mint Frosting

Even though Nana is no longer with the states, her treats bring me so much joy every time I broil them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri

Pumpkin Cake with Whipped Cinnamon Frosting

My mom made this for me, and i bite can completely take me back to my babyhood. You can easily convert it into a great carrot block recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia

Pennsylvania Dutch Funny Cake

I can still remember my grandma serving this delicious block on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me dorsum to those special days at Grandma's. —Diane Ganssle, Bethlehem, Pennsylvania

Carrot Fruitcake

Even those who don't care for fruitcake love this special holiday dessert. Information technology'south a fun way to "dress upwardly" that old favorite, carrot cake. Try it—your friends and family will concord. —Ann Parden, Chunchula, Alabama

Grandma Pietz'south Cranberry Cake Pudding

For generations, our family has handed downwards this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin

Sandy's Chocolate Cake

Years ago, I drove 4-1/ii hours to a block contest, property my entry on my lap the whole style. Simply it paid off. One bite and yous'll run into why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania

Buttermilk Pound Cake

Now that I've retired from instruction, I take more time to bake. This buttermilk pound cake is the i I make near oftentimes. It is a truly southern recipe, and one I think tin can't exist topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana

Maple Carrot Cupcakes

I come from a line of family unit cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom'southward specialty, and we always take them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey

Blackberry-Orange Cake

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry block that's always lovely with a summer repast. —Lisa Chiliad. Varner, El Paso, Texas

Breakfast Apple Block

Baked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday card. I adapted the recipe from one of my grandmother'southward. —Shaunda Wenger, Nibley, Utah

Shoofly Cupcakes

These old-fashioned molasses cupcakes were my grandmother's specialty. To continue them from disappearing too apace, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! —Beth Adams, Jacksonville, Florida

German Black Forest Block

Every bit far equally I know, this block recipe tin can be traced back to my German bang-up-grandma. When I got married, my female parent gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada

Apple-Pumpkin Upside-Downwards Block

Nosotros dear the combination of classic autumn fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla water ice foam, but nosotros enjoy excavation in any fourth dimension of 24-hour interval. —Christina Yahraes, San Francisco, California

Cherry-red Cola Cake

Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina

Citrus Drupe Shortcake

Here's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an peculiarly colorful finish. —Meryl Herr, Grand Rapids, Michigan

Gingerbread

My grandmother starting time used this recipe for gingerbread over 100 years ago. I recall that the kitchen smelled like sky when Grandmother baked her gingerbread. The but thing better was when she took it out of the oven and served information technology with a generous topping of fresh whipped foam! —Ellouise Halstead, Union Grove, Wisconsin

Six-Layer Kokosnoot Cake with Lemon Filling

I found this recipe when going through my grandmother'south old files. It was originally made with an orange filling, but using lemon pudding in the filling makes information technology easier to prepare. It is simply the all-time. —Angela Leinenbach, Mechanicsvlle, Virginia

Red Velvet Marble Cake

I watched my grandma prepare her ruddy velvet showstopper many times for family unit go-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas

Lemon Cupcakes

Usher in spring with these tender, lemony cupcakes. It's a recipe from my mother that I spiced up a flake. —Bertina Nicholas-Johnson, Waynesboro, Virginia

Chocolate-Cherry Brownie Cake

My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being likewise dry and gives information technology a texture like to chocolate ice cream. I accept more requests for the icing than I do annihilation else! —Susan Hayes, Massapequa, New York

Skillet Pineapple Upside-Downward Cake

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas

Moist Chocolate Block

This chocolate block recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake information technology often for family unit parties, and it e'er brings dorsum addicted memories. The cake is low-cal and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

Tropical Carrot Cake

I look forward to August considering our family reunion ways fun and nifty nutrient, similar this classic cake with the special flair it gets from pineapple. My swell-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, Oregon

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Source: https://www.tasteofhome.com/article/homemade-cake-light-and-airy/

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