How to Make a Cake Fluffier

Fundamental techniques can make cakes fluffier.

Cakes differ widely in texture, from the dense holiday fruitcake to the airy angel's food cake. However, most cakes fall somewhere in the middle, with the desired end result being light and airy, with a delicate texture and fine crumb. In theory this is a straightforward matter of following the recipe, but in practice there are several variables that can bring the unsuspecting novice grief. Follow some simple guidelines to make a fluffier cake.

Things You'll Need

• Stand mixer, or hand mixer and mixing bowl
• Butter, shortening or other fat as called for in your recipe
• Sugar
• Eggs
• Cake flour

Instructions

1. Maintain your butter at the right consistency. The ideal temperature is in the range of 65 to 70 degrees F, but it is best to start at the low end of that range since the beating process will warm and soften the butter. It should not be hard, but it should not be too soft either.

2. Cream the butter before adding any sugar. Start the mixer at low, and then increase it to medium and beat for approximately one minute. This makes the butter plastic in its texture, and better able to incorporate air.

3. Add the sugar and cream the butter and sugar for the full length of time recommended in the recipe, which can be up to 10 minutes. During this time the butter should roughly double in volume, as air is beaten into it. When you are done, you should not be able to feel grains of sugar when you rub the butter between a thumb and forefinger.

4. Warm the eggs to room temperature before adding them to the batter. Warm eggs will trap more air than cold eggs, allowing the cake to rise better.

5. Whip one or more egg whites to soft peaks, and fold the resulting meringue into your cake batter. This adds air bubbles to your cake, making it lighter and fluffier. If your recipe already calls for beaten egg whites, add one more egg white than called for in the recipe.

6. Use cake flour if your cake appears light but has a chewy texture. Cake flour is lower in gluten than all-purpose flour, and will give you a softer crumb. If your cake falls, use half all-purpose flour and half cake flour the next time.

Tips & Warnings

• There are many good websites bakers can turn to for help with specific recipes. Most of the major manufacturers of ingredients have recipes on their websites, and many have user forums or ask-an-expert features that will answer your questions.

References

• "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004
• "The Professional Pastry Chef"; Bo Friberg; 2002
• "The American Woman's Cookbook, Wartime Victory Edition"; Ruth Berolzheimer (Ed.); 1944
• Joy of Baking; Butter or Shortened Cakes Recipe; Stephanie Jaworski
• Baking 911; Creaming Fat with Crystalline Sugar; Sarah Phillips; 2008