There’s nothing worse than meticulously following a classic cake recipe only to end up with a so-so cake. You did everything right: You weighed the ingredients like the pros do, and you certainly added everything in the right order. So what went wrong? Why doesn’t your homemade cake look more like a restaurant-quality dessert?
It all comes down to how you cream the butter, eggs and sugar. But having “room temperature butter” isn’t the only important factor in the equation.
What is Creaming?
Creaming is the magical step that creates a light and airy homemade cake. It describes the process of incorporating air into your batter, which (in conjunction with baking soda or baking powder) helps the cake leaven and rise.
Your recipe probably starts by beating the room temperature butter and sugar together. It’s really important that the butter is at the correct temperature (if you forgot to pull it out ahead of time, we have a quick-and-easy shortcut). Too cold and you won’t produce enough air bubbles. Too warm and the melted butter won’t bind with the sugar. Somewhere between 68°F and 70°F is just right.
Next, you’ll add the eggs (one at a time) to the creamed butter and sugar. This helps stabilize the buttery mixture, essentially creating an elastic structure that traps all those air bubbles inside. But, if the eggs are cold, the magical creation simply falls flat.
So… What Happens If You Add Cold Eggs?
Okay, so it’s NOT the end of the world if the eggs are cold. Instead of creating a light and fluffy cake, you’ll have an okay cake that lacks a heavenly chew. It’ll still taste good, but it won’t taste great.
You see, when you add cold eggs to your creamed butter, one of two things will happen. The first is pretty obvious when it happens: The eggs separate when they hit the warm, creamed butter. Instead of looking creamy, the mixture will look, well, curdled. You don’t have to throw away the batter because it will fix itself when it cooks, but your cake will probably collapse as it bakes.
The second thing that can happen is much less dramatic: The batter will fail to emulsify. Ideally, the fat from the egg yolks will perfectly bind with the fat in the butter. That’s why you want to add your room temperature eggs one at a time. Again, it won’t ruin the cake, but it will look like a wet mess and it won’t rise beautifully and perfectly when it hits the oven.
To save yourself the trouble, plan ahead and pull out your butter AND eggs ahead of time and let them come to room temperature. It’s safe to leave butter on the counter!
Test Your New Creaming Method
Now that you know how to cream like a pro, it’s time to give it a go. Try whipping up some of Grandma’s best cakes, including pound cake, upside-down cakes, cupcakes and more.
The Best Cakes from Grandma's Kitchen
1 / 50
California Lemon Pound Cake
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
Chocolate Angel Cake
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
Grandma's Red Velvet Cake
In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina
Banana Skillet Upside-Down Cake
My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
Cherry Nut Cake
My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri
7UP Pound Cake
My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
Cherry Pudding Cake
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan
Coconut Chiffon Cake
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Carrot Cake
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
Dream Cupcakes
My grandchildren love these cream-filled cupcakes. They're a special treat yet easy to make. And they keep nicely in the refrigerator. —Dorothy Bahlmann, Clarksville, Iowa
Spicy Applesauce Cake
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, Washington
Grandma's Strawberry Shortcake
I can still taste the sweet juicy berries piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added even more indulgence to this strawberry dessert by first buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan
Aunt Lou's Fresh Apple Cake
My Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. —Cristy King, Scott Depot, West Virginia
Aunt Murna's Jam Cake
I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Caramel-Apple Skillet Buckle
My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the back yard. I've adapted her recipe because I love the combination of apple, pecans, and caramel. —Emily Hobbs, Springfield, Missouri
Zucchini Cupcakes
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Gran's Apple Cake
My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this dessert a treasured recipe. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
Shortcake with Fresh Rhubarb Sauce
Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
Lemon Custard Cake
This custard cake recipe comes from my grandma and is nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin
Cranberry Pecan Upside-Down Cake
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside-down cake—I just changed a few things around! It keeps and travels well, so it’s perfect for taking to church dinners. And we love to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina
Mamaw Emily's Strawberry Cake
My husband loved his Mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Apricot Upside-Down Cake
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
Root Beer Float Cake
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! —Kat Thompson, Prineville, Oregon
Walnut Streusel Coffee Cake
I love this cake from my Aunt Suzie—especially the nice moist texture and sweet surprise of the brown sugar-nut mixture inside. It's decadent with a cup of joe.—Michelle Eder, Grand Rapids, Michigan
Oma's Apfelkuchen (Grandma's Apple Cake)
My husband’s German family calls this Oma’s apfelkuchen,, which translates to "Grandma’s apple cake." They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio
Triple Berry Shortcake
My great-great grandmother handed down her shortcake recipe. I’m sharing it because it’s way too fabulous to keep it a secret! —Sara Kingsmore, Vadnais Heights, Minnesota
Pumpkin Chip Cake with Walnuts
My grandmother gave me this family recipe. After a few changes, I made the treat even healthier and tastier. Holidays wouldn’t be the same without it!—Amy Bridgewater, Aztec, New Mexico
Nana's Chocolate Cupcakes with Mint Frosting
My Nana used to make these cupcakes at Christmas every year. Even though she is no longer with us, the cakes have special meaning and it brings me joy to bake them. For a more indulgent version, double the frosting and pile it high on top of each cupcake. —Chekota Hunter, Cassville, Missouri
Pumpkin Cake with Whipped Cinnamon Frosting
My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia
Pennsylvania Dutch Funny Cake
I can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. —Diane Ganssle, Bethlehem, Pennsylvania
Carrot Fruitcake
Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama
Grandma Pietz's Cranberry Cake Pudding
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
Sandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
Buttermilk Pound Cake
Now that I've retired from teaching, I have more time to bake. This buttermilk cake is the one I make most often. It is a truly Southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Maple Carrot Cupcakes
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey
Blackberry-Orange Cake
My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
Breakfast Apple Cake
Baked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's. —Shaunda Wenger, Nibley, Utah
Shoofly Cupcakes
These old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! —Beth Adams, Jacksonville, Florida
German Black Forest Cake
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
Apple-Pumpkin Upside-Down Cake
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
Cherry Cola Cake
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
Citrus Berry Shortcake
Here's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. —Meryl Herr, Grand Rapids, Michigan
Gingerbread
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! —Ellouise Halstead, Union Grove, Wisconsin
Six-Layer Coconut Cake with Lemon Filling
I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. —Angela Leinenbach, Mechanicsvlle, Virginia
Red Velvet Marble Cake
I watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas
Lemon Cupcakes
Usher in spring with these tender, lemony cupcakes. It's a recipe from my mother that I spiced up a bit. —Bertina Nicholas-Johnson, Waynesboro, Virginia
Chocolate-Cherry Brownie Cake
My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! —Susan Hayes, Massapequa, New York
Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Moist Chocolate Cake
This cake reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
Tropical Carrot Cake
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, Oregon
