How to Make a Cross Cake Without a Cross Pan

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There's nothing like the taste of a cake you made in your own kitchen. Baking a cake is as simple as measuring ingredients, mixing them in the right order, and remembering to take the cake out of the oven before it burns. Read on to learn how to bake 3 different flavour of cakes: vanilla pound cake, chocolate cake, and apple cake.

Ingredients

• 1 cup (225 g) of unsalted butter, softened(margarine).
• 1 cup (225 g) of granulated sugar.
• ½ teaspoon of salt.
• 2 teaspoons (9.9 mL) of vanilla extract.
• 5 eggs, room. temperature^[1]
• 2 cups (240 g) of cake flour (or, you can use 2 cups minus 2 tbsp (234 g) of all-purpose flour plus 2 tbsp (16 g) of cornstarch)^[2]

• 3/4 cup (170 g) of unsalted butter, softened
• 3/4 cup (64 g) of unsweetened cocoa powder
• 3/4 cup (90 g) of flour
• 1/4 teaspoon (1.4 g) of salt
• 1/2 teaspoon (1.2 g) of baking powder
• 1 cup (225 g) of granulated sugar
• 3 eggs, room temperature
• 1 teaspoon (4.9 mL) of vanilla extract
• ¹⁄₂ cup (120 mL) of buttermilk or sour cream

• 3/4 cup (90 g) of flour
• 3/4 teaspoon (3.45 g) of baking powder
• 4 large apples, any variety
• 2 eggs, room temperature
• 3/4 cup (170 g) of granulated sugar
• Pinch of salt
• ¹⁄₂ teaspoon (2.5 mL) of vanilla extract
• ¹⁄₂ cup (120 mL) of unsalted butter, melted

1. 1

   Gather your ingredients. Pound cake is one of the simplest cakes to bake.^[3]

2. 2

   Preheat the oven to 325 °F (163 °C) and grease and flour a cake pan. Pound cakes are best baked in deep pans, such as loaf pans or bundt pans. Use butter or shortening to grease the pan. Then, sprinkle a light layer of flour into the pan, rotate the pan until it's evenly coated, then tap out the excess flour.^[4]

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3. 3

   Cream the butter and sugar. Place the butter and sugar in a mixing bowl and beat them together until the mixture is light, fluffy and creamy.^[5]

4. 4

   Add the eggs and vanilla. For best results, add the eggs one at a time and beat the mixture in between.^[6] Keep beating the mixture until the eggs are completely incorporated.^[7]

5. 5

   Stir in the cake flour. Keep the electric mixer on low or use a wooden spoon to stir the flour in a bit at a time until it's just incorporated. Be careful not to overmix it.^[8]

6. 6

   Pour the batter into the pan. Use a spatula to scrape down the sides of the bowl.^[9]

7. 7

   Bake the cake for 1 hour 15 minutes. Rotate the pan 180 degrees halfway through the cook time to ensure it bakes evenly. The cake is finished when a toothpick inserted in the center comes out clean. Enjoy your delicious homemade cake!^[10]

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1. 1

   Gather your ingredients. ^[11]

2. 2

   Preheat the oven to 340 °F (171 °C) and grease and flour the cake pan. You can use a round standard cake pan, a square baking dish, a loaf pan, a bundt cake pan, or whatever you have on hand. Make sure to grease it well with butter or margarine so the cake won't stick to the pan when it's baked. After you grease the pan, add a light, even layer of flour to it.^[12]

3. 3

   Mix the wet ingredients in a large bowl. Place the butter, eggs, vanilla extract, sugar, and buttermilk in a bowl. Use a hand or stand mixer to blend the ingredients well.^[13]

   • The "wet ingredients" in cake recipes are generally those that have moisture. Sugar is often listed as a wet ingredient, too, even though it isn't actually wet.
   • The wet ingredients are usually mixed first in a large bowl. The dry ingredients are mixed separately and added later.
   • It's important to follow instructions regarding the texture of the butter in cake recipes. If you use melted butter where softened butter is called for, the cake could come out flat.^[14] In this case the recipe calls for softened butter. You can plan ahead by setting the butter out while you get the rest of the ingredients ready, so it has time to come to room temperature.

4. 4

   Mix the dry ingredients in a separate bowl. Sift the flour, salt, cocoa powder, and baking powder in a small bowl.^[15] Stir them together until they are well incorporated.^[16]

5. 5

   Add the dry mixture to the wet mixture slowly. Beat the mixture on low until the batter comes together and no white bits of flour remain.^[17]

6. 6

   Pour the batter into the cake pan. Use a spoon or spatula to scrape the sides of the bowl so every bit of batter makes it into the pan.^[18]

7. 7

   Put the pan in the oven and bake the cake for 30 minutes. You may want to put the cake pan on a baking sheet in case any of the batter spills over. Rotate the cake 180 degrees halfway through the bake time to ensure it cooks evenly. The cake is ready when a toothpick inserted into the middle comes out clean, rather than coated with batter.^[19]

   • Check the cake's progress every so often to make sure it doesn't burn. However, you should do this through the oven window instead of opening the oven door, which reduces the temperature inside the oven and can increase the bake time.

8. 8

   Take the cake from the oven and let it cool. Set it on a cooling rack and let it cool for about 5 minutes before handling it.^[20]

9. 9

   Invert the cake onto a plate. Use whatever plate you're planning on using to serve the cake.^[21]

10. 10

    Let the cake cool completely before frosting it. If you try to add frosting to the cake while it's still warm, the frosting will melt and run off the sides. Make some chocolate buttercream frosting or plain buttercream frosting, or any other kind of frosting. Enjoy!^[22]

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1. 1

   Gather your ingredients. ^[23]

2. 2

   Grease and flour the cake pan, then preheat the oven to 350 °F (177 °C). For this recipe you should use an 8 in (20 cm) springform pan, which has removable sides and is nice if you're serving the cake at a party. Use margarine or butter to grease the pan before flouring it to prevent the cake from sticking.^[24]

3. 3

   Melt the butter and allow it to cool. You can melt the butter in the microwave or on the stovetop. Let it come to room temperature before you incorporate it with the other ingredients.^[25]

4. 4

   Stir the dry ingredients in a small bowl. Sift the flour, salt and baking powder into a bowl and whisk them together.^[26]

5. 5

   Prepare the apples. Use a knife or a vegetable peeler to peel the apples, then remove their cores. Slice the apples into bite-sized chunks (about ¹⁄₂ inch (1.3 cm) cubes).^[27]

6. 6

   Blend the wet ingredients. Use a hand or stand mixer to cream the sugar and butter. Then, add the eggs one by one, mixing the batter in between. Then, incorporate the vanilla into the batter.^[28]

7. 7

   Add the dry mixture to the wet mixture. You can do this by hand or use an electric mixer. Stir until the batter is smooth and creamy.^[29]

8. 8

   Fold in the apples. Use a spatula to gently incorporate the apples into the batter. Don't over mix the batter, since this will lead to a dense, stiff cake.^[30]

   • To keep the apples from sinking to the bottom of the bowl, toss them in flour before adding them to the batter.^[31]

9. 9

   Pour the batter into the pan. Use the spatula to smooth the top of the batter so it's even.^[32]

10. 10

    Bake the cake for about 50 minutes. Put the cake pan on a baking sheet to keep your oven clean in case of spills. Rotate the cake pan 180 degrees after 25 minutes. The cake is ready when the top is golden brown and a toothpick inserted into the cake comes out clean.^[33]

    • Serve the cake with whipped cream, if desired.^[34]

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1. 1

   Start by reading the ingredient list and directions before you begin. It's important to have every ingredient you need ready to go. You don't want to be running to the grocery store during preparation. The final product can flop if a key ingredient is left out.

2. 2

   Prepare your cake pans. Be sure to have the correct size or shape of the pan. Bundt cakes require bundt pans, while others can be baked in a variety of sizes. Grease the pans to keep the cake from sticking to them. Use about 1/2 Tbsp (7 g) of butter, margarine, or vegetable shortening on a paper towel and rub the inside of the pan. Sprinkle about 1-2 Tbsp (8-16 g) of flour on top.

   • Add a little flour to the pan, rotate it to ensure it adheres evenly, then shake and dump out any excess flour and set the pans to the side.

3. 3

   Preheat the oven to the required temperature from the recipe. Be sure to follow the recipe, as turning the temperature higher or lower could create issues.

4. 4

   Measure ingredients as accurately as possible and add them in the order specified. Most cake recipes begin combining wet ingredients (like eggs, oil, and milk), then adding the dry ingredients (such as flour, baking powder, cocoa). Be sure to take special prerequisites such as sifting, whisking or beating, and packing before adding the ingredients to the main bowl.

5. 5

   Mix the cake batter as specified on the recipe. Some recipes can be mixed with a stand or hand mixer. Be cautious as steps can instruct to fold in flour or other ingredients with a rubber spatula. While mixing, stop occasionally to scrape down the sides of the bowl with a spatula or spoon to ensure that everything is mixed thoroughly.

6. 6

   Pour the batter evenly into the prepared pans. Fill the pans two-thirds of the way full, as the cake will rise during baking. Gently tap the cake pan on the countertop to release any large air bubbles in the batter.

7. 7

   Place the pans on the center rack of the preheated oven. You can put the cake pan on top of a baking sheet in case any of the batter bubbles over. Do not allow the pans to touch the oven wall.

8. 8

   Close the oven door and immediately set a timer to the specified baking time. If there's a time range, use the median or middle number (bake it for 35 minutes for a range of 34 to 36 minutes or 53 minutes for a range of 50 to 55 minutes). Using the median will ensure that the cake won't under or overcook.

   • Resist the urge to open the oven door during baking, as the heat will escape and may cause the cake to cook unevenly. If applicable, turn the oven light on and view through the oven window.

9. 9

   Check for cake doneness . Gently insert a toothpick or wooden skewer in the center of the cake. If it comes out clean or with a few small crumbs on it, the cake is done. If not, place it back in the oven for another 3–4 minutes. Keep testing for the same amount of time until you get the correct result.

10. 10

    Place the pan on a wire rack to cool for 15 to 30 minutes. Run a thin spatula around the pan edges to loosen the sides. Place the wire rack over the top of the pan, invert it, and tap it lightly to remove the cake.

    • Let it cool completely before decorating since the heat will melt frosting and icing. Frost and decorate as desired.

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Add New Question

• Question

  I baked my cake and it is very strong, why?

  

  Emily Margolis is a baking entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering private baking lessons in the D.C. area.

  

  Professional Baker

  Expert Answer

  Cakes with a tough texture may have been over-mixed. Over-mixing creates gluten and leads to a tougher texture.

• Question

  Is buttermilk mandatory to use?

  

  Emily Margolis is a baking entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering private baking lessons in the D.C. area.

  

  Professional Baker

  Expert Answer

  Buttermilk can be substituted for other milk products (including non-dairy milk), but this will reduce the level of moisture of the cake. To make buttermilk at home, add 1 tablespoon of white vinegar or lemon juice to 1 cup of dairy milk. Allow it to sit for five minutes then stir it before incorporating it into your recipe.

• Question

  In the vanilla pound cake, baking powder was missing. Why? How would the cake rise?

  

  Emily Margolis is a baking entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering private baking lessons in the D.C. area.

  

  Professional Baker

  Expert Answer

  In that recipe, eggs are the leavening agent. Therefore, you don't need to add baking powder.

• Question

  How do I coat my cake after baking it?

  

  Emily Margolis is a baking entrepreneur in Baltimore, MD. With over 15 years of baking experience, she founded Baking with Chef Emily in 2018, offering private baking lessons in the D.C. area.

  

  Professional Baker

  Expert Answer

  Cakes must be completely cool before icing. Use an off-set spatula or knife to apply frosting.

• Question

  What do you mean by unsalted butter?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

  Most brands of butter are salted to help preserve the butter longer. Unsalted butter is butter that has not had salt added to it. As such, it doesn't keep as long as the salted variety and its flavor differs slightly. Some recipes call for salted butter, while some chefs simply prefer working with unsalted butter because it enables them to have greater control over how much salt ends up in the final dish or baked product. It's a good idea to try different brands of butter until you find one that you like the most, both with salted and unsalted butters, as they tend to vary.

• Question

  Do I have to use vanilla extract?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

  You don't have to use vanilla extract but it's important to understand why vanilla extract is often added. Vanilla extract is thought of in the same way as salt––it adds flavor, heightens the sweetness of other sweet ingredients (such as chocolate and sugar) and some bakers consider that it "rounds out" the cake flavor. Some bakers consider that cake batter lacking vanilla extract can taste "flat." If you don't like vanilla extract or don't wish to use it, either leave it out and proceed with just the other ingredients or substitute it with something like a dash of maple syrup or honey or add spices like ginger or cinnamon to provide a "rounded out" flavor. At least try the end result without vanilla extract to see if you like it first...

• Question

  Why does my cake look like a mountain peak?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

  The cake with a peak often results from over-mixing the ingredients in the batter; next time don't mix it as much. Another reason can be that the cake was baked too hot; check your oven temperature by using a portable cake thermometer as the reading will be more accurate. It may also occur where the pan is too small and the ingredients can only rise up––if the ingredients are already baked enough they'll keep going up into a peak (if they're not baked enough, they'll rise then run all down the sides of the pan). Always use the right size pan for the amount of batter––the recipe should make this clear.

• Question

  How do you make pancakes and your own syrup?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

  For making your own pancakes, check out the wikiHow: How to Make Pancakes. And for making your own syrup, you might like this wikiHow: How to Make Maple Syrup. Both recipes are good beginner recipes to try.

• Question

  Why does my cake always reduce in size after cooling?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

  Check that you're not over-greasing the pan sides, as this is often the cause of shrinking cakes during cooling. Other reasons why this might happen include over-mixing the batter, not using enough batter for the cake, not using enough liquid in the batter or baking the cake too long. Also, if baking more than one cake at a time, they should not be close together or the cakes may shrink when taken out to cool due to lack of sufficient ventilation during cooking.

• Question

  Can I make a cake using a pressure cooker?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Answer

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Video

• Use a toothpick to see if it's fully cooked.

• If you attempt to remove a hot cake from the pan, it may crack and fall apart.

• Double check your measurements before adding them to mixing bowls. A few tablespoons of missing or extra flour can have dramatic and undesired effects on the finished cake.

• Don't over mix the batter.

• If you're using a different recipe, follow the directions you find in it.

• Always make sure the cake pan is well buttered.

• When recipes calls for cold ingredients such as butter or cream cheese to be at room temperature, unwrap the item and leave it in a bowl on the counter for 30–60 minutes to soften. You can test the softness by poking a fork or your finger in it.

• Make it vegan: substitute vegetable oil or melted coconut oil for butter. Substitute applesauce for eggs, for instance use ¹⁄₄ cup (59 mL) of applesauce in place of 1 egg.

• Do not ice the cake before it cools. This can cause the cake to crumble and the frosting to run to the sides or slide off the cake.

• Use high-quality, heavy duty-aluminium baking pans for even heating and best results.

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• Oven temperatures vary, so keep a close eye on your cake to make sure it doesn't over-bake.

• Be sure to keep small children and pets out of the way when opening a hot oven.

• Always wear oven mitts or protective gloves when retrieving the cake from the oven to avoid burns.

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Things You'll Need

• Measuring implements
• Hand or stand mixer
• Baking pans
• Toothpick (or wooden skewer)
• Spatula
• Oven
• Oven mitts or protective gloves
• Cooling rack

About This Article

Article SummaryX

To bake a vanilla cake from scratch, first preheat your oven to 350°F (177°C), and coat the bottoms and sides of two 9-inch (23-cm) round cake pans with butter. Then, sift 2 ¼ cups (290 g) of all-purpose flour with 3 ½ teaspoons (14 g) of baking powder and 1 teaspoon (5 g) of salt in a large bowl. Sifting the dry ingredients together will help make the cake nice and light. In a separate bowl, add ½ cup (115 g) of unsalted, room temperature butter and 1 ½ cups (300 grams) of sugar. Now, cream the butter and sugar with a hand mixer for 3 to 5 minutes, or until they're well blended. Creaming the butter and sugar will aerate the batter and make the cake light and fluffy. Add 3 room-temperature eggs one at a time and continue to beat the batter until it's smooth and creamy. Next, gradually add the dry ingredients to the bowl while mixing on low speed. Finish the batter by mixing in 1 ¼ cups (300 mL) of whole milk and 1 teaspoon (5 milliliters) of vanilla. Divide the batter evenly between the cake pans, then drop the pans on a hard surface to get rid of any air bubbles. Finally, bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 15 minutes before removing them from the pans, and make sure they are completely cool before adding any frosting. For more tips from our Baking reviewer, including how to make an apple cake or a vanilla pound cake, scroll down!

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How to Make a Cross Cake Without a Cross Pan

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