For something that’s supposed to be an exact science, baking cakes can be quite messy.
You can follow recipes to a T and still end up with ugly cracks, domes, dry texture, and more.
Don’t let that scare you away, though. Bakers are always coming up with smart hacks for common cake problems.
Here are eight of those game-changing hacks!
The Tea Towel Trick for Even Layers
If you’ve tried making a layered cake before, you’ll know the amount of trimming needed to even out the domes. And don’t get me started on the wastage that comes along with all that trimming.
But the towel trick can eliminate all that.
You simply dampen a towel and wrap your pan with it. The towel should slow the baking process to give the edges more time to rise, creating a flat and even top.
Alternative Materials
I know putting a damp towel in your oven sounds risky, and I have some alternatives:
- Use foil, but coat it with cooking spray and make a vent in the middle with a skewer.
- Buy insulating cake strips.
A Sprinkle of Sugar to Tame Over-Rising
Another pro tip that helps with doming is sprinkling sugar over the batter.
The crystals will weigh down the top, keeping it from rising too much in the oven. Plus, it’ll add a nice crunchy texture!
Don’t just take my word for it; Sunny Anderson does it, too.
The Butter Swipe for a Perfect Crack
Pound cakes baked in loaf pans have cracks—that’s just how things are. But you don’t have to settle for a messy one.
Before baking the cake, run a buttered knife down the center to “draw” a line where you want the crack to be.
Just don’t push too hard. Think of it as making a shallow score in the batter.
The result is a defined, uniform crack!
Soaks for Rescuing Dry Cake
So far, our tips have been focused on pre-baking steps. This one is a post-baking remedy.
Next time your cake comes out dry, give it a soak—not literally, though.
Cake “soaks” are moisturizing liquids that are brushed over the cake. You could do it with simple syrup (equal parts water and sugar), buttermilk, or coconut milk.
Note: This hack works best for sponge cakes, but not so much with pound cake.
The French Knife Trick for Mess-Free Lining
Parchment paper lining with a bit of pan spray is the best way to prevent sticking.
The spray part is so easy my little nephew could do it (and yes, he does help with this step). But the parchment paper can be tricky.
Cutting out a neat circle that covers the pan’s bottom is definitely not easy. You could trace the perimeter with a food-safe marker before cutting it with scissors.
However, Markus Farbinger has a simpler approach. He flips the pan upside down and lays the paper over it.
Then, he holds the paper with one hand while he scrapes the rim with a French/Chef’s knife in the other hand. Easy peasy!
The Butter-and-Flour Method for Bundt Pans
Because Bundt pans exist (and I love their intricate designs), parchment paper liners don’t always work.
You can’t just pour the batter right away, either. Getting stuck cake out of a Bundt pan can be a royal pain in the wazoo!
Instead, I resort to the butter-and-flour method. You know, buttering up the nooks and crannies before sprinkling an even coat of flour.
Uni-Directional Swipes for a Crumb-Free Icing
A thin crumb coat could help you trap stray crumbs, but it requires chilling.
Since not all of us have enough time for that, may I recommend Ina Garten’s brilliant tip?
All you need to do is apply the icing in one direction!
Here are other genius icing tips to consider:
- Dip the offset spatula in hot water to get a smooth coat.
- Place parchment strips under the cake to protect the turntable from the icing mess.
Bread Slices to Keep the Staleness Away
Maybe there’s nothing wrong with your cake. But you just can’t eat it all in one sitting, so you pop it in the fridge or let it sit on the counter for a bit.
Sooner or later, it’s going to get stale.
The unlikely solution to this problem is to secure a slice of bread on each exposed side of the cake using toothpicks.
The bread will protect the cake from exposure to oxygen that draws out the moisture, keeping your baked goods fresh and soft longer.
Final Thoughts
While you’re waiting for your (fingers crossed) perfect treat, try to work out this actual cake conundrum: How can you cut a cake into eight slices with just three cuts?
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.