CAKES
18 recipes
A cake is always a little occasion in itself here — whether a quick loaf cake in the afternoon or a festive layer cake for a birthday. This is where you will find my favourite cake recipes, from easy to special.
I like a cake that not only tastes good but also comes together without hours in the kitchen. So with every recipe I explain exactly what matters for the batter, the baking and the decorating.
Many of my cakes are easy to prepare ahead and often taste even better the next day. With each recipe I tell you what is worth baking in advance and how to keep everything fresh.
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♡A moist cake — the essentials
For a light, moist sponge, butter and eggs should be at room temperature — then they combine far better. Cream the butter and sugar until really fluffy, that brings air into the batter. And take the cake out of the oven a touch early: the skewer test should still show a few moist crumbs, then it stays moist.
While baking: keep the oven door closed for the first half, or the batter sinks. Let the cake rest briefly in the tin before turning it out, then it releases cleanly.
The questions I get asked most often — answered briefly and honestly.
Why does my cake turn out dry? –
Usually it was in the oven a touch too long or the oven was too hot. Do the skewer test earlier — a few moist crumbs are fine. Too much flour also dries it out, so always weigh it.
Why is my cake not done in the middle? +
The temperature was too high, so the outside set while the middle was still raw. Bake a little lower and longer, and cover the cake with foil if the top browns too fast.
Can I freeze cake? +
Most of them yes — best unfilled and without icing, well wrapped in slices or whole. Cream and mousse cakes freeze less well. Once thawed, much of it tastes almost freshly baked.