How to make a cake rise | Baking Tips | Betty Crocker UK (2024)

FAQs

How to make a cake rise | Baking Tips | Betty Crocker UK? ›

To make a box cake mix rise higher, try using a smaller pan, adding an extra egg, using milk instead of water, adding baking powder, mixing for longer, using room temperature ingredients, baking at a higher temperature, or using cake strips.

To make a box cake mix rise higher, try using a smaller pan, adding an extra egg, using milk instead of water, adding baking powder, mixing for longer, using room temperature ingredients, baking at a higher temperature, or using cake strips.

If the oven is too cold, the cake won't rise. If it's too hot, the cake may overbake. Preheat your oven 10-15 minutes before you use it so it can heat to the correct baking temperature. With cakes, accuracy is key.

In order to bake cake evenly, you have to insulate its edges. Preventing the temperature of batter at the edge from increasing quickly allows the cake to rise longer before it sets. A cake whose edges rise at nearly the same rate as its center will remain flat across the top — no dome, perfect for stacking and icing.

Breads, cakes, cookies, and nearly all baked goods require a leavening agent. These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast).

Damage to or a lack of gluten strands may cause the cake to collapse. Too much leavening can cause a cake to rise too quickly. The gas produced by the leavening agents escapes before the cake sets. A small amount of leavening goes a long way; measure it precisely and use the amount specified in a recipe.

Put it back in the oven for 5-10 minutes, keeping an eye on it to make sure you don't overdo it. You may still get your cake to rise. Crumble the cake and mix it with frosting to make cake balls. Mix in store-bought or homemade frosting, adding just enough so the mixture comes together when squeezed.

You may know what you get when you overmix cake batter: a dense cake with tough texture (and maybe some unappetizing gluey streaks as well). But far fewer bakers know that undermixing batter can cause the same or similar results.

How to stop cake from doming? ›

Use Cake Strips to Prevent your Cake from Doming

One of our favourite tips to avoid cake doming is using cake strips. These magical bands wrap around your cake tin, cooling the edges so the cake bakes evenly. Simply soak them in water, squeeze out the excess, and wrap them around the outside of your tin.

lower the baking temperature: a high oven temperature will cause the edges to bake quickly and the middle to rise. Consider baking your cakes at lower temperatures for longer to bake a flat cake without a dome.

A hot spot in one corner will cause a cake to rise unevenly. If it's higher on one side, your oven (or floor) is not level. You might be able to fix this for future cakes by adjusting the legs/feet of the oven or adding shims to level it.

I recently started adding one more egg than the box requires which definitely makes the cake rise more. I've also used the cake mix extender from this site to start my pans out a little fuller. Because they're fuller, there's a good amount of cake in the end.

Neither crumbled nor cracked when cut, giving us perfectly shaped squares straight out of the cake pans. As a professional baker, I too was impressed with the crumb on both the Pillsbury and Betty Crocker cakes, but Betty Crocker has a more even texture, better flavor, and is more moist.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

"Adding an additional egg creates a richer, fluffier cake," says Waterson. Tack on an additional egg than what's called for on the box while mixing, and mix as normal. Egg whites: Egg yolks contain more fat than egg whites. For a light, airy cake, swap out whole eggs for egg whites.