The Ultimate Guide to Baking Cake Layers from Scratch

So You Wanna Bake from Scratch? Here’s What You Need to Know Before You Toss That Box Mix

Let me guess—you’ve baked a cake from a box before, haven’t you? Maybe that’s all you’ve ever known. And hey, no shame in that game—I was right there with you for years. A Betty Crocker girlie through and through. Most of my early baking days (and honestly, a big chunk of my married life) were full of box cakes, canned frosting, and absolutely zero clue what a real, from-scratch cake could taste like.

That all changed the day I stumbled on a scratch recipe that actually worked. One bite and I never looked back. (Okay, maybe I glanced back a couple of times during toddler meltdowns and late-night cake cravings. But you get the point.)

Now? I’m here to drag you lovingly into the light. Because scratch baking doesn’t have to be intimidating. In fact, once you get the hang of a few key techniques, you’ll wonder why you ever doubted yourself in the first place.

So if you’ve ever said:

• “Scratch baking seems like so much work.”

• “I tried once and it came out weird.”

• “I don’t know what I did wrong, but it was giving… hockey puck.”

Girl, I got you.

Let's troubleshoot, tweak, and turn your baking flops into brag-worthy bakes.

First Things First: Read the Recipe

I know. It’s boring. But it’s crucial. Don’t just skim the ingredients and wing it—you need to know what you’re getting into. Check if you have all the ingredients and tools before you start (there’s nothing worse than realizing you’re out of butter with a half-mixed batter staring you down).

And pay attention to measurements! In Canada, most recipes use cups and teaspoons, but if you’re using a recipe from the UK, you’ll see grams and milliliters. Don’t forget to convert if needed—or better yet, invest in a digital scale and make your life easier. Precision is the name of the game when you bake from scratch.

Butter > Margarine (Always)

This isn’t a suggestion—it’s a commandment. Use real butter, not margarine. Margarine is higher in water and lacks the fat you need for a moist, flavorful cake. I always use unsalted butter and add salt separately for better control.

Pro tip: Butter your pans and line the bottoms with parchment paper. No sticking. Clean edges. Total pro move.

The Flour Trap

Flour can be sneaky. Too much = dry, dense cake layers. And here’s where many bakers go wrong: scooping the measuring cup straight into the flour bag. Don’t do it!

Instead, spoon flour into your measuring cup and level it off with a knife. You want fluffy flour, not compacted bricks.

Fixing a Dry Cake? Add More Fat

Dry cake layers are a cry for help—and the solution is usually fat. That could be butter, oil, eggs, or even sour cream.

If your recipe only uses egg whites, try adding a yolk or two next time. (That fat makes a big difference.) Or toss in a tablespoon of sour cream per egg white for extra richness.

Bake Time + Oven Temp = A Balancing Act

Every oven has its own mood. What says 350°F on the dial could be 375°F in reality. That’s why it’s smart to scale back the suggested baking time by 5 minutes the first time you try a new recipe.

Use a cake tester or toothpick—you’re looking for moist crumbs, not wet batter. If it’s not done, bake for a few more minutes and check again.

Also: resist the urge to open the oven door every two minutes. No peeking for at least 75% of the total bake time or your cake might collapse like a bad reality show plot twist.

Pan Matters More Than You Think

Not all cake pans are created equal. Dark pans = overbaked edges and sad bottoms. Light-colored pans (like Wilton’s) distribute heat more evenly and give you a better bake.

If you’re struggling with dry or uneven cake layers, it might not be you—it might be your pans.

Mixing 101: Don’t Overdo It

You know that moment when you’re mixing and it looks fine so you keep going just a little longer? Yeah… don’t.

Overmixing can deflate your batter and create tough, dry cakes. Mix butter and sugar on medium-high until it’s light and fluffy (that’s the “creaming” step). Once you add your dry ingredients, mix on low just until combined. Scrape the bowl, then stop. Put the mixer down. Walk away.

Room Temp Is Not Optional

Cold butter and eggs can mess with your texture and rise. Leave your ingredients out for an hour or two before baking so they can warm up to room temp.

Bonus tip: Don’t serve your cake straight from the fridge either. Cold cake = dull flavor. Let it sit out before slicing. You’ll taste the difference, I promise.

Fresh Ingredients Only, Please

Check those expiration dates! Baking soda, baking powder, and even flour lose their oomph over time. Fresh ingredients = better rise, better texture, better flavor.

In Summary...

Baking from scratch isn’t about being fancy—it’s about knowing your stuff. It’s about mastering the why behind the ingredients and feeling confident when something goes sideways (because yes, even seasoned bakers have wonky days).

So grab your butter, check your expiry dates, and give that box mix a little side-eye. You’ve got this.

Tag me on social media if you try one of these tips—I love cheering you on! @gingerandspicecakery

Next up: Cake decorating basics. Because what’s a beautiful cake on the inside if it doesn’t sparkle on the outside?