Bake a Cake from Scratch
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What you will learn
- 1Read the whole recipe and set out every ingredient before you start
- 2Grease and line a cake pan
- 3Cream butter and sugar, then beat in the eggs one at a time
- 4Fold in the dry ingredients and fill the pan evenly
- 5Test the cake with a toothpick and cool it before frosting
Mini Lesson
In Grade 5 you baked muffins with two bowls and one gentle stir. A classic cake uses a different method, called creaming. You beat soft butter and sugar together until they are pale and fluffy, which traps tiny bubbles of air. Those bubbles help the cake rise light and soft. It takes more time and care, so read the whole recipe before you begin. A grown-up is in charge of the hot oven.
🏠 The Life Skills Way (step by step)
- READ IT THROUGH: read the whole recipe first, then set out and measure every ingredient. Take the butter out early so it is soft.
- PREHEAT AND PREPARE: the grown-up preheats the oven. You grease the pan with a little butter and line the bottom with parchment paper.
- CREAM: beat the soft butter and sugar together until the mix is pale, light and fluffy.
- EGGS ONE AT A TIME: crack each egg into a small cup first, then beat it in before you add the next one.
- FOLD: gently fold in the flour, baking powder and salt, adding the milk a little at a time. Stop as soon as no dry flour shows.
- FILL EVENLY: spoon the batter into the pan and smooth the top, so the cake bakes evenly.
🎂 Bake, Test and Cool
- IN AND OUT: the grown-up puts the pan in the oven and takes it out, wearing oven mitts.
- KEEP THE DOOR CLOSED: do not open the oven until the recipe time is nearly up.
- TOOTHPICK TEST: the grown-up pokes a toothpick into the middle. If it comes out clean or with a few dry crumbs, the cake is done.
- COOL BEFORE FROSTING: let the cake cool completely. Frosting on a warm cake melts and slides off.
The grown-up is in charge of the oven the whole time - preheating it, putting the cake in, and taking it out with oven mitts. Stand back when the oven door opens. If you use an electric mixer, the grown-up sets it up, and you keep fingers, spoons and hair away from the beaters. Raw batter has raw egg in it, so do not taste it. Ask about food allergies before you share the cake.
Words to know
cream
To beat soft butter and sugar together until pale and fluffy.
e.g. We creamed the butter and sugar for three minutes.
fold
To mix gently with a spatula, lifting and turning, so the air stays in.
e.g. I folded in the flour with slow, gentle strokes.
grease
To rub a thin layer of butter or oil inside a pan so food does not stick.
e.g. I greased the pan before adding the paper.
parchment paper
Baking paper that lines a pan so the cake comes out easily.
e.g. We cut a circle of parchment paper for the bottom of the pan.
room temperature
Not cold from the fridge and not warm - just like the air in the room.
e.g. Butter at room temperature is soft enough to cream.
frosting
A sweet, creamy topping spread on a cooled cake.
e.g. We waited for the cake to cool before adding the frosting.
💡 Handy Tip: crack each egg into a small cup before it goes into the bowl. If a bit of shell falls in, you can scoop it out of the cup easily instead of hunting for it in the batter.
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