Do you want to learn how to whip up a perfect cake right in your own kitchen? This page will show you how to bake a cake from scratch, so you can kiss cake mixes goodbye forever.

While cakes have a reputation for being difficult to make, there is no need to be intimidated. The trick is to stick with the exact measurements indicated in your recipe. Baking is more of a precise science than other forms of cooking (such as sauteing, for example), and using too much or too little flour, leavening ingredients or moisture can result in a disaster. It also may take you some practice to get to know your oven; therefore, it is a good idea to make a practice cake or two before you bake one for an important event.

Below you will find a basic recipe for a double-layer yellow cake that is suitable for just about any occasion. Most flavors of frosting go well with this recipe. Try a cream cheese frosting or a chocolate ganache, or use the included recipe for a classic buttercream frosting. Remember to frost between layers, as well as on the top and sides of your cake.

At the bottom of this page, you will find variations so that you can turn your delicious creation into a chocolate, mocha or spice cake.

For proper proportions, shape and texture, always use pans of the exact size called for in your recipe. A cake baked in a pan that is too large will be pale, flat and shrunken. A cake baked in too small or too shallow a pan will bulge over and lose its shape. Layer pans should be at least 1 1/2 inches deep; square or oblong, 2 inches deep; pound or loaf, more than 2 inches deep.

Shiny metal pans are preferred for cake baking because they reflect heat away from the cake and produce a light brown, tender crust. Heatproof glass pans are alsso acceptable; if you use them, however, be sure to set the oven temperature 25 degrees lower than specified in the recipe (but still bake for the same amount of time). Do not use darkened metal or enamel pans.http://southernfood.about.com/od/cakerecipes/a/cake_tips.htm

Never fill cake pans more than half full. If you are using an oddly shaped pan, measure the capacity of the pan by filling it with water, and then measure the water and use only half that amount of batter. Keep in mind that it is okay if you are left with extra cake batter, as you can always use it for cupcakes.

Ingredients:

1/2 cup vegetable shortening or butter

1 1/2 cups sugar

1 teaspoon vanilla extract (use the real thing instead of the artificial version for the best flavor)

2 fresh eggs

2 1/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup plus 2 tablespoons milk

Directions:

Cream the shortening and the sugar until the mixture develops a light consistency (if you are using an electric mixer, set it at medium speed).http://allrecipes.com//Recipe/four-egg-yellow-cake/Detail.aspx Next, add the vanilla and the eggs, one at a time, beating well after each addition. In a separate bowl, sift the flour and the baking powder together. Now add these dry ingredients to the creamed mixture, a small amount at a time, and alternate with the milk. Beat after each addition.

Preheat your oven for 10 minutes.http://baking.about.com/od/cakes/r/basicyellow.htm Bake the cake in 2 greased and floured 9x1 1/2 inch round pans at 375 degrees for 25 minutes. Cool 10 minutes before removing from the pans. Allow the cake to cool completely, and then you are ready to move on to the frosting.http://www.homemade-dessert-recipes.com/cake-baking.html

The type of frosting that you use for your cake will greatly influence the overall flavor and texture of your dessert. There are a wide variety of frostings, from slightly tangy cream cheese frosting (simple to make) to smooth, rich fondant (recommended for more advanced bakers). The flavor of your frosting should complement the ingredients in your cake. For example, a cherry or strawberry frosting will go well with chocolate cake, and cream cheese frosting will set off the flavors of a carrot cake. Below is a recipe for buttercream frosting that will be at home on top of nearly every kind of cake.

Ingredients for buttercream frosting:

1 pound of butter (you can also use half butter, half shortening)http://www.wilton.com/recipe/Buttercream-Icing

2 cups of confectioner's sugar (this is more finely ground than granulated sugar)

1 tablespoon of vanilla extract

1/4-1/2 cup of milk to thin frosting if necessary

Directions for buttercream frosting:

First, you need to get the butter to a smooth consistency, Do this by beating with an electric mixer on low speed. Next, beat in the vanilla extract. Now, add the sugar, 1/2 cup at a time, until it is completely blended in. If your frosting is too thick to spread easily, add small amounts of milk and continue beating until you have the consistency that you need. Once this is done, frost sides, top and between layers of your cake.http://www.cake-decorating-corner.com/buttercream-icing-recipe.html The icing will keep in the refrigerator for a few days if you do not plan to use it immediately.http://whatscookingamerica.net/PegW/ButtercreamIcing.htm

• For chocolate cake: add 1/2 cup cocoa and an additional 1/4 cup of milk
• For mocha cake: add 1/4 cup cocoa, 1/4 cup instant coffee, and an additional 1/4 cup of milk
• For spice cake: add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon allspice