Soft Cake Base

6月20日.00 00 01 48.Still001 结果 pinit
6月20日.00 00 01 48.Still001 结果 pinit
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Soft Cake Base

Difficulty: Beginner Cook Time 23 mins Total Time 23 mins
Cooking Temp: 338  °F Servings: 6
Best Season: Suitable throughout the year


A soft cake base is a fundamental component in many desserts, providing a light and tender foundation that complements a variety of toppings and fillings. This type of cake base is characterized by its fluffy texture and delicate crumb, achieved through precise mixing and baking techniques.

Typically, a soft cake base is made using a combination of flour, sugar, eggs, and butter or oil, which contribute to its moistness and softness. The inclusion of a leavening agent, such as baking powder or baking soda, ensures that the cake rises properly, becoming airy and light.

The versatility of a soft cake base is one of its key attributes. It can be flavored in numerous ways—vanilla and chocolate are the most common, but it can also incorporate ingredients like citrus zest, almond extract, or spices such as cinnamon and nutmeg to suit different recipes and preferences.

A soft cake base serves as an excellent canvas for creative dessert making. It pairs beautifully with frostings, fruit compotes, whipped cream, or simply a dusting of powdered sugar. It's also sturdy enough to support layers of fillings without becoming soggy, making it ideal for layered cakes, trifles, and more. This base is cherished for its ability to absorb syrups and other flavor enhancers, making it a popular choice for both simple and elaborate desserts.


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  1. Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk, sift in cake flour and mix until just combined. Add in egg yolks and mix well. Set aside.
  3. Preheat the oven to 338℉(170℃). Line the baking pan (28*28*2.6cm) with parchment paper or baking mat.
  4. Take the egg white bowl out of the fridge, add in sugar, lemon juice and vanilla extract, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white to fold in to the batter and pour in rest of the whipped egg white, gently fold it in until just combined.
  5. Pour all the batter into the baking pan, smooth its surface and give the pan a tap or two. Send into the oven to bake for about 23 minutes or until its surface turns golden brown.
  6. Take the cake out of the oven right away and let it cool down on the cooling rack. Wait until its surface is cool to touch, release the sides with an icing spatula, and quickly turn the cake upside down on parchment paper and remove the pan. Peel off the baking mat or parchment paper.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: soft cake base, soft cake, fluffy cake
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