We're Talking About Food

The First Step to Changing Your Life Is Talking About It.

TGIF! How To Bake Better Cakes (And Other Desserts)

If you’re looking to celebrate, celebrate the fact that it’s Friday! And that means it’s time for some cake!


In light of the weekend and the fact that IT’S FINALLY STARTING TO FEEL LIKE SPRING, I decided to make a super simple bundt cake anyone could make. It’s not gluten free sigh, but this recipe is super versatile and you could definitely substitute your favorite gluten free flour.

vanilla cake

7 Baking Tips For Even the Dumbest Cooks

I feel like people are always scared of baking for some odd reason. I guess having a baking disaster is just about the most typical obstacle you come come across in the kitchen. In movies and TV, the characters either burn the pot roast or burn the cake. Baking doesn’t need to be as scary as you thought. Keep these tips in mind when you embark on your next dessert adventure.

  • Get out all the ingredients first–Unlike cooking where you can taste the dish as you go, in baking you pretty much have one shot to nail it. When making chicken noodle soup, you can taste for lemon. But how are you going to taste for baking soda in a cake batter? Simply put, you can’t. That’s why I recommend getting out every ingredient you’ll need for a recipe before you start baking. For every two or three ingredients that you use, try to put them away. I know this sounds tedious, but it’s actually not as hard as you think. Doing this ensures that you add the correct amount of each ingredient. It’s also a much more organized method to clean as you go. No longer will you panic thinking about if you forgot to add vanilla extract or end up adding it again!
  • Start small–No one expects you to make a three tiered wedding cake on your first try. If you’re new to baking, start with simple recipes with few ingredients. One of the first things I ever learned to bake was chocolate chip cookies in the fifth grade. Understanding that recipe and learning it cold prepared me for a lot of other cookie recipes. To this day cookies are one of my baking strengths.
  • Don’t be afraid of throwing bad desserts away–The philanthropist in me hates wasting food, even half burnt brownies. But the realist in me realizes that no, you cannot save Africa by keeping those stale cookies that no one’s going to eat anyways. If something tastes really horrible, get rid of it! Traditional baking ingredients like flour and sugar aren’t usually that expensive, meaning you’re not wasting a ton of money.
  • Learn how to pipette icing–This is one of the hardest things to learn when it comes to decorating cakes and other desserts. But once you learn your desserts will go from amateur to amazing overnight. Everyone loves an ice cream swirl of frosting on a cupcake or pretty flowers on cookie. You don’t need to get super fancy. For today’s cake, I simply used a plastic bag with a tiny hole in its corner. Decorating is much easier than you’d think!
  • Follow recipes exactly, then start improvising–The rules for baking are completely different from the rules for cooking. So until you get the hang of things, follow recipes exactly as they are described. Once you understand how ingredients like flour, sugar, and butter behave, you can play around with recipes more and make your own creations.
  • Set a timer–You’d be amazed how many people over burn or under cook their desserts simply because they didn’t bake the item for the recommend time. Avoid this problem altogether by setting a timer. I like to set mine on the early side to check the dessert and see how it’s doing. There’s almost nothing worse then pulling out cupcakes that were baked five minutes too long. The cupcakes will taste alright, but you’ll still be kicking yourself about taking them out five minutes sooner.
  • If you’re still super scared, try a no-bake dessert–Do you really want something sweet, but still cringe at the thought of actually baking it? No-bake desserts are just as tasty. Try my vegan banana ice cream for a simple but delicious dessert that’s also healthy!

One last note about this cake before I get to the recipe. You’re free to ice it however you want using loads of icing or even no icing! I decided to get a little festive for spring, and drizzled icing over the bundt after I used food coloring to dye it blue and purple. Don’t be afraid to get creative with your cake!

Print Recipe
White Vanilla Bundt With Butter Cream Multi-Colored Drizzle
I made mine in the form of a bundt, but feel free to make any shape you'd like. Just keep in mind the timing when baking.
Prep Time 30 minutes
Cook Time 40 minutes
For the cake
For the Frosting
Prep Time 30 minutes
Cook Time 40 minutes
For the cake
For the Frosting
For the cake
  1. Beat the sugar and butter until smooth and creamy. Gradually add the egg whits and milk. Stir with an electric mixer until combined. Try not to over mix as the egg whites might start to form peaks.
  2. Add the vanilla extract and baking powder.
  3. Add the flour 1/2 cup at a time. Keep mixing with the electric mixer until the batter is smooth.
  4. Pour into a greased bundt pan and bake at 350 for 40-50 minutes. Insert a toothpick in the center of the cake and make sure it comes out clean. This way you'll know when the cake is done.
For the frosting
  1. Beat the butter, sugar, and milk until light and fluffy. Decorate your cake however you like, dying it for a holiday or traditionally frosting your cake.
Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *