Master cakes and tarts at home with step-by-step techniques, 3 beginner recipes, and pro fixes for the most common mistakes. 65% of Americans bake weekly.
Preheat your oven to 180°C / 350°F. Grease and line two 20cm round tins.
Beat butter and sugar together for at least 5 minutes until pale, fluffy, and almost white in colour. Don't rush this.
Add eggs one at a time, beating well after each. If the mixture looks curdled, add a spoonful of flour — this brings it back.
Fold in the flour gently using a large metal spoon or spatula. Fold, don't stir — you're preserving the air you worked hard to create.
Add vanilla and enough milk to bring the batter to a slow dropping consistency (it should fall off the spoon in 3-4 seconds).
Divide between tins and bake for 20-25 minutes. Don't open the oven in the first 15 minutes.
The cake is done when a skewer comes out clean and the surface springs back when pressed lightly.
Cool in the tins for 10-15 minutes, then transfer to a wire rack. Never cool a cake in a sealed tin — condensation makes the base sticky.
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