#Best cake recips fromscratch full

Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. Then remove the cake from the pan and cool completely on a wire rack. Place the cake on a wire rack to cool for about 10 minutes. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.īake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine.īe sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute.

Mix on low speed until the dry ingredients are moistened. Mix on low speed for about 30 seconds or until blended.Īdd the butter and half of the egg mixture.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Whisk with a fork until just combined and set aside. To begin, combine the milk, eggs, and vanilla in a medium bowl. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. Why does this matter? Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. It’s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.” What you’ll need to make pound cakeīefore we get to the step-by-step instructions, a few words about the method. Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake. The result is a rich and buttery yet fluffy pound cake that melts in your mouth. While most traditional pound cake recipes call for equal weights of flour, sugar, eggs, and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. It’s elegant in its simplicity you can dress it up or down and it’s wonderful anytime, anywhere. My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. Pound cake is like the little black dress of dessert.

#Best cake recips fromscratch full

Read my full disclosure policy.Įlegant and simple, this rich and buttery pound cake is like the little black dress of dessert. If necessary, cut and remove the cake tops to level each cake before frosting.This post may contain affiliate links. Remove from the pans and let completely cool on a wire rack. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. At low speed, add the dry ingredients alternately with the milk until the batter is smooth.In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for 10 minutes or until thick, pale and triple in volume.In a bowl, combine the flour, baking powder, and salt.Butter two 8-inch (20-cm) springform pans and line the bottom with parchment paper. With the rack in the middle position, preheat the oven to 350 ☏ (180 ☌).3 cups (450 g) unbleached all-purpose flour.