There is nothing more satisfying than combining the ingredients that are already available in your fridge and cupboards to produce a delicious and beautiful cake.
What ingredients are used in baking a cake?
The ingredients for making a standard sponge cake can be found in your kitchen year-round. These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).
These are the basic cake ingredients that can’t be easily changed or substituted if you’re going to achieve the perfect cake mix (unless you’re baking a vegan cake). There are, however, a variety of optional cake ingredients to enhance the flavours, colourings and appearance of the cake, such as; cocoa, lemon, jam, curds, nuts, and dried fruit – just to name a few.
Basic cake ingredients
Understanding the functionality of each of these basic cake ingredients helps you comprehend what changes are possible in a cake mixing recipe and how to do so as a baker.
Cake Flour
Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself. The gluten creates a web that traps and seals air bubbles into the cake mix. The more gluten that is formed in the mix, the tougher the cake will be. That is why it is usually better to have less gluten formation, so long as the cake sets properly. There are several different types of flour such as; all-purpose flour, cake flour, wheat flour, etc. The most common to use, and the one we recommend when baking a cake, is cake flour.
Organic Dairy
We always use organic dairy in our baking. Ingredients such as organic milk and butter avoid the use of pesticides and fertilisers. They also heavily control and restrict the number of hormones and antibodies used on their cattle. Organic farmers use traditional methods of milk production which focus on taste rather than convenience.
Free-Range and Organic Eggs
When it comes to baking a cake, eggs hold several important functions. Their main purpose is to act as a binder to keep the finished product intact and held together. Not to mention that egg whites are a drying agent that adds stability to the batter, while yolks contribute to the texture and flavour of the cake. Similar to milk production, organic and free-range eggs come from organic farms where the chickens are reared to have very limited, if any, pesticides and fertilisers, again focusing on the fresh taste as opposed to quantity or convenience.
Full Fat Milk
The most common type of liquid used in a cake mix is milk. There are, however, several recipes that use water, juices, or alternative milk as their liquid cake ingredient. Liquid helps bind the dry ingredients together and are an essential part of any baked good recipe.
The best type of milk to use in cake baking is full fat or whole milk, as it generally contains 3.5% fat, while skim milk contains none. The fat contained in milk has an important role in cake baking, as it acts as a tenderiser and moisturiser. This means your cake contains slightly more fat and tends to come out fluffier with a finer crumb, and less dry with a moister base.
Caster Sugar not Granulated Sugar
Sugar is used as a basic cake ingredient as it sweetens the cake. It also assists in the stabilisation of the batter and helps keep the cake moist and soft. We recommend using caster sugar as opposed to granulated sugar due to the size of the sugar granules. Caster sugar is smaller and finer than granulated sugar, making it more versatile and preferred in cake baking. Its small granules mix more easily and dissolve more readily when combined with other ingredients, giving cakes a more even, less coarse texture. If you don’t have caster sugar readily available in your kitchen cupboard, simply process some granulated sugar in your food processor until finely ground.
Vanilla Extract not Essence
Vanilla is an invisible essential in cake baking. It supports, balances, and gives depth to a recipe as an enhancer of great flavour. Vanilla essence and vanilla extract are often referred to as the same thing, but even though the bottles may look similar, what is inside is not. Vanilla essence is a manufactured liquid that tastes a bit like vanilla but contains little or no real vanilla in. Imitation vanilla is usually derived from crude oil. Derived essences require additional additives, such as colouring, sweeteners, and preservatives to make them look and smell like the real thing. Vanilla essence is usually thinner, lighter in colour and with a weaker and less complex flavour than real extract – making it a much less desirable choice as a cake baking ingredient.
A Touch of Coffee to Intensify Chocolate
Nothing beats a gooey chocolate cake with an intense chocolatey flavour and rich texture. We’re letting you in on a secret baking ingredient that can really intensify and enhance the chocolate flavour – instant coffee. Yes, strong coffee, the nation’s favourite morning stimulant, also subtly enhances the chocolate flavour. Coffee and chocolate share the same flavour profile, so when a dash of coffee is added to chocolate, those rich flavours enhance with hints of spice. However, make sure to only use a small amount (i.e. a couple of teaspoons depending on the size) to avoid adding a strong coffee flavour to your cake.
High-Quality Cocoa Powder not Hot Chocolate Powder
It’s important to use high-quality cocoa powder in cake baking instead of hot chocolate powder, due to its higher concentrated cocoa content. Cocoa powder is made from pure cocoa beans, meaning it provides a more intense chocolate flavour to the cake mix. Hot chocolate has a large amount of sugar in the mix, whereas cocoa powder is pure cocoa with no added sweetener of any kind, meaning it won’t affect the sweetness of the recipe.
If you would like to learn how to make more complex and delectable cakes, sign up to one of our online cake baking masterclasses.
As a seasoned baker and culinary enthusiast with a profound understanding of baking principles, I've been deeply immersed in the art and science of creating delectable cakes for many years. My expertise stems from hands-on experience in experimenting with various ingredients, understanding their roles in recipes, and mastering the techniques essential for achieving the perfect cake.
The foundation of a great cake lies in the meticulous selection and combination of ingredients. Let's break down the fundamental components mentioned in the article and delve deeper into their significance in crafting an exceptional cake:
Basic Cake Ingredients:
Flour:
Flour serves as the structural backbone of a cake. It contains gluten, a protein crucial for binding the cake together. The type of flour used influences the cake's texture. Cake flour, with a lower gluten content than all-purpose flour, is preferred for its ability to create a lighter, tender cake crumb.
Organic Dairy:
Opting for organic milk and butter ensures a more natural, pesticide-free baking experience. Organic dairy products, derived from cows raised without excessive hormones or antibiotics, contribute to the overall taste and quality of the cake.
Free-Range and Organic Eggs:
Eggs play a multifaceted role in cake baking, acting as binders, providing structure, and influencing texture and flavor. Organic, free-range eggs, sourced from farms with minimal pesticide use, add richness and quality to the cake.
Full-Fat Milk:
The choice of liquid, such as full-fat milk, affects the cake's moisture and texture. Fat in milk acts as a tenderizer, contributing to a fluffier and moister cake.
Caster Sugar:
Sugar not only sweetens the cake but also stabilizes the batter and maintains its moisture. Caster sugar, finer than granulated sugar, integrates more evenly into the mixture, resulting in a smoother-textured cake.
Vanilla Extract:
Vanilla extract enhances the overall flavor profile of the cake. Authentic vanilla extract, derived from vanilla beans, offers a more complex and robust flavor compared to artificial vanilla essence.
Coffee for Chocolate Intensity:
A touch of coffee intensifies the chocolate flavor in cakes, complementing and elevating the richness of chocolate without overpowering it.
High-Quality Cocoa Powder:
Using high-quality cocoa powder is pivotal in achieving a pronounced chocolate taste without altering the cake's sweetness. Unlike hot chocolate powder, cocoa powder is pure, containing no added sweeteners.
By comprehending the functions and interactions of these ingredients, a baker gains the ability to modify recipes and experiment with flavors, textures, and appearances to create personalized and exquisite cakes.
If you're eager to delve deeper into the realm of cake baking, refining your skills, and exploring more intricate recipes, I'd highly recommend considering specialized online cake baking masterclasses. These courses offer invaluable insights and techniques to elevate your baking prowess and create more complex, delightful cakes.
