Cake flour is a finely milled flour with a low protein content, which results in a tender and light cake texture.

Sugar serves multiple purposes in a cake batter: it provides sweetness, helps retain moisture, contributes to the Maillard reaction for browning, and aids in leavening.

Eggs play a crucial role in cake baking by binding the ingredients, providing structure and stability, adding richness and flavor, and contributing to the leavening process.

Butter or oil adds moisture, tenderizes the cake by shortening the gluten strands, and helps the cake rise by creating air pockets.

Baking powder and baking soda are leavening agents that release carbon dioxide gas when combined with an acidic ingredient, causing the cake batter to rise.

Cake flour has a lower protein content, is more finely milled, and absorbs more liquid than all-purpose flour, resulting in a tender and light cake texture.

Butter should be at room temperature when creaming it with sugar to ensure proper incorporation of air and a light and fluffy texture in the cake.

Sifting dry ingredients helps incorporate air, remove lumps, and distribute the ingredients evenly, resulting in a smooth and consistent cake batter.

The creaming method involves creaming butter and sugar together until light and fluffy, then adding eggs one at a time, followed by the dry ingredients in three additions, alternating with milk or another liquid.

Greasing and flouring a cake pan helps prevent the cake from sticking to the pan and ensures easy removal after baking.

The toothpick test involves inserting a toothpick into the center of the cake. If it comes out clean, the cake is done baking. If it comes out with batter or crumbs attached, the cake needs more baking time.

Most cakes are baked at a moderate oven temperature of 350°F (175°C) to ensure even baking and prevent over-browning.

Buttermilk adds moisture, tenderizes the cake by breaking down the gluten strands, and imparts a slight tanginess to the flavor.

Salt is added to cake batter in small amounts to enhance the flavor and balance the sweetness of the other ingredients.

Layer cakes have multiple layers that are stacked and frosted, while sheet cakes are flat and single-layered. Layer cakes are typically round, while sheet cakes are rectangular. Layer cakes are often frosted, while sheet cakes are usually not.