- Sift the dry ingredients prior to mixing in the liquid ingredients to avoid clumps and give the cake a finer grain.
- Toss in extras like berries or nuts last to avoid color bleeding.
- Line your cake pans with lightly greased and floured paper to help remove the cake once cooked.
- Don’t use butter that’s too warm. If the butter is warmer than room temperature, it will usually melt too quickly into the mixture.
- Let your cake cool until you can touch the pan without hurting yourself about 8-10 minutes.
- Turn the cake out onto a wire rack, bottom side up.
- If you’re eating the cake the same day, let the cake cool completely and trim the top before icing.
- If you’re not eating the cake the same day, immediately transfer it to a cake board and trim the cake’s top if you want to frost it evenly later. Wrap the cake with a layer of plastic wrap, then a layer of aluminum foil while it’s still hot and put it in the freezer. The water created by the cake’s residual heat will keep it moist (but not too moist) in the freezer. Let the cake thaw in the refrigerator slowly overnight the day before you want to frost it.