My Tried and True Tips for Better Cakes – Every Time!

There’s nothing quite like the smell of a cake baking in the oven. Over the years, I’ve made plenty — some tall and impressive, others a little wonky (I’m guessing we’ve all been there!). But along the way, I’ve picked up a few habits that really do make a difference.

Here are my go-to tips for getting your cake just right, whether it’s a birthday classic, a loaf for morning tea, or something fancy for a special occasion.

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Get Set Before You Start

Before I even switch the oven on, I like to read the recipe right through — sometimes the night before. I usually save a copy on my phone so I can check what I need while I’m out shopping. When it’s time to bake, I start by wiping down and sanitising the bench, then laying everything out. It gives me a clean, organised space, and checking the ingredients helps avoid those last-minute dashes to the pantry — or worse, the supermarket! A bit of prep goes a long way to feeling confident in the kitchen.

Don’t forget to tie your hair up and wash your hands well — little things that make a big difference.

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Let Ingredients Come to Room Temperature

Butter, eggs, cream cheese, milk — if they’re too cold, they don’t mix in as well. I like to take mine out of the fridge at least 30 to 60 minutes before I start — even longer in winter. It’s much easier than scrambling at the last minute with warm water or other tricks. A little planning takes the stress out of it, and your batter will turn out better!

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Use a Scale If You Can

I used to measure everything in cups, but once I switched to a digital scale, my baking became a bit more consistent. It doesn’t have to be a fancy machine — even a basic one from Kmart or Briscoes does the job. Over time, I’ve bought quite a few, and sometimes I’ll check measurements on different scales, especially for something finicky like macarons. It’s a good way to build confidence.

I’ve also learned (the hard way!) that low batteries can throw off the readings. So now I try to remember to do a quick weigh of something I know the weight of first — that way, if the reading’s off, I know it’s time to change the batteries. Just like a good set of mixing bowls, a reliable scale is one of those small tools that really makes a big difference.

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Mix the Dry Ingredients First

I like to whisk my flour, baking powder, salt, and other dry ingredients in a separate bowl before adding them in. It’s a simple step that helps the rising agents spread out evenly — no salty corner surprises later!

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Stop Mixing When It’s Just Right

When mixing the flour in, I try to gently mix until it’s just combined. If it looks smooth and lump-free, you’re done. Over-mixing makes the cake tough, and we’re going for soft and fluffy, not chewy!

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Use the Paddle Attachment (If You Have a Mixer)

If you’re using a stand mixer, the paddle attachment is your best bet for cakes. It mixes well without whipping in too much air. If you’re using a handheld mixer or a good old wooden spoon, that’s perfectly fine too.

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Pop an Oven Thermometer Inside

Even modern ovens can run a bit hot or cool. I used a little oven thermometer from Briscoes constantly when we got our new oven — it was a game changer. These days, I know my oven runs hot, so I adjust all my baking to suit.

Now the thermometer’s with Nisha, and she was surprised to find her oven actually runs a whole lot cooler — she’s had to bump up the temperature quite a bit to get good results. It’s such a handy little tool to make sure your cake is baking just right.

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Bake on the Middle Rack

The centre of the oven is where the heat’s most even, so unless your recipe says otherwise, that’s the best spot for your cake tin. If it’s a new recipe — which it often is for me, because I love experimenting — I’ll sometimes pop a tray on the bottom shelf just in case of overflow. It’s not ideal (I do think the oven has to work a bit harder), but it gives me peace of mind the first time around. Once I know the recipe, I don’t bother.

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Line Your Cake Tin Well

I use a little butter to grease the cake tin and fully line it with baking paper — base and sides. I trace around the bottom of the tin, then cut strips for the sides. The butter helps the paper stick, and it works perfectly every time.

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Keep an Eye on the Time

When the timer goes off, I will gently press the centre of the cake with my finger — if it springs back, it’s done! You can also test with a toothpick or, if I’m not too sure, I’ll pop a knife in. If it comes out clean, you’re good to go. And actually, I often go by the smell — if the kitchen smells amazing, it’s nearly ready.

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🎂 Bonus Tip: Bake With Joy

The best cakes are made with care — and a bit of fun.

Don’t worry if it’s not perfect. If it’s homemade, it’s already pretty special. Put the music on, turn it up loud, and enjoy the process! I sometimes feel a bit disappointed if mine doesn’t look just like the photo, but that’s all part of it. You learn, make little changes, and get better each time.

And don’t worry — there’ll always be someone happy to help you out with a taste test!

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I hope these tips help make your next cake an absolute winner. If you’re looking for something to try, pop over to the Recipes section — I’ve got a few crowd-pleasers you might enjoy – ♡ Janet.