All The Tips For Super Fluffy Cakes

When we put on our aprons and prepare the ingredients for a cake, the most coveted result is very soft cakes, well-leavened and not at all dry.

There are some tricks and rules in the kitchen to get super fluffy cakes, just as there are to create delicious apple pancakes.

The choice of ingredients


Usually the first step in making a cake is to beat the eggs together with the sugar. For a well-ventilated, smooth, and typically pale-colored compound, always use room temperature eggs.

If, on the other hand, the preparation consists of beating the whites separately, beat them with 2 tablespoons of sugar extracted from the total weight that the preparation requires.

This way they will stand firm in the snow and won’t come apart when they join the enclosure.
Remember to always sift the powders: flour, yeast, icing sugar and salt included.

Sieving them several times also implies not only a dissolution of the lumps but also an additional aeration of the compound.

Remember that one third of the flour can be replaced by the starch of your choice. It can be varied using frumina (or frumeto starch), corn starch, potato starch or rice or tapioca starch.

To give the yeast more resistance, add a pinch of baking soda along with the yeast indicated in the recipe.

Butter is not always synonymous with soft desserts. Especially if the recipe calls for the addition of cold melted butter, you can replace it with corn or sunflower oil, to add to the beaten egg along with the sugar.

In this case, calculate 20% less (so 100 grams of melted butter to add to the dough will turn into 80 g of seed oil).

In addition, butter has numerous substitutes of both beef and vegetable origin: ricotta, for example, replaces 100% butter, providing softness to the dough.

If, on the other hand, the butter is added to the dough when it is not melted, let it soften at room temperature for 30 minutes, cut it into small pieces. Then work them well until you get an ointment.

The elaboration

Cakes elaboration

The procedure to make a super soft cake is usually always the following:

  • Break the eggs at room temperature and beat them with the sugar for at least 5 minutes until they are soft, white and foamy. For preparations such as sponge cake, beat the eggs together with the sugar for up to 10 minutes: the more you beat, the softer it will be.
  • Add the melted butter to the level where indicated, or the oil or the butter and the cream and work everything well, always beating.
  • Add the well sifted powders, little by little, mixing them from top to bottom to the mixture with the help of a spatula.
  • Grease and flour the mold of your choice. Pour the dough into it and bake in a hot oven.


The baking of the cakes must always be done in a static oven at a temperature of around 150 ° – 180 °.

For small cakes, the best position is in the middle of the oven. For big cakes, the best position for the pan is at the bottom of the oven so that cooking starts from the bottom to the top and not the other way around.

This trick comes with the risk of having candies with surface cracks and undercooked internally.

If your cake is very large, lower the temperature a few degrees and lengthen the cooking times to achieve uniform and perfect cooking.

After the indicated time, test the cooking point with a toothpick.


Once the cake is ready, take it out of the oven and let it rest for at least 10 minutes in its mold.

In this way, not only will it detach better from the walls, but you won’t run the risk of it collapsing.

When disassembling the cake, let it cool on a rack so that the heat and moisture also disappear from the bottom of the cake.

Cakes storage

Ideal for storing cakes under a mason jar or in a cake holder with a lid.

If the cake has butter among the ingredients, it is not recommended to store it in the refrigerator because it could harden, but store it in a cool and dry place in the house.

The preparation includes oil as fat, then it can be safely stored in the refrigerator.

Like cakes, macaroons also require proper storage so they don’t get damaged or lost.


  • To achieve very fluffy cakes, a good shake is necessary, this prior to adding the dry ingredients.
  • The ingredients will incorporate much better if they are at room temperature, as this will facilitate the process.
  • It is important to take into account if the cake was made with oil or butter in order to store it correctly.
  • You must be very careful with the temperature of the oven and in which area the tray will be placed.
  • The flour is very delicate, so you should work with the mixer as slowly as possible and lower it soon, this will help prevent the gluten from activating.
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