How to Get Sharp, Stunning Results with Bundt and Decorative Loaf Pans

Shani
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4
How to Get Sharp, Stunning Results with Bundt and Decorative Loaf Pans

The good old days…  

My mother’s pound cakes were a moment because they were both architecturally gorgeous and stunningly delicious. She never felt it appropriate to sacrifice beauty for taste; she always managed both. And she is the reason why I take such pride in my pound cake presentation today.

Strawberry Pound Cake
Very Vanilla Pound Cake
Bourbon Brown Butter Pound Cake

Soon enough, some of the other bakers stopped contributing desserts. Once they saw her pound cake glide in with its perfect crust and plate-licking glaze, they’d suddenly claim they were “over making fussy desserts”, and they’d start show up with trays of store-bought appetizers instead.

Parties aren’t the only place where pound cakes truly shine. In southern kitchens, women bake showstoppers every single Sunday—not for fanfare, but because it’s part of the fabric of southern life. Kitchen saints across the country are still turning out cakes so flawless, their looks hush the fellowship hall (and their aromas make it very hard to concentrate on the weekly Word).

In this Post

What You’ll Learn

In this post, you’ll finally, finally learn how to make show-stopping, beautifully defined pound cakes using even the most intricate pans that Nordic Ware—or anyone else—has to offer. No more stuck crusts or glaze mishaps. Just stunning bakes, every time, whether you’re trying to vanquish a dessert rival or just make something quick for Sunday dinner.

After reading this, you’ll go from “bundt-broke-my-heart” to “people-wept-at-the-glaze” and you’ll never look back. Those pound cakes you’ve been loving from the BwB site? You’ll have picture perfect results every single time. You’ll be the reason that your friends start bringing pigs in a blanket instead.

Tip #1: Prepare the Pan Like It Matters (Because It Does)

The most common reason a Bundt cake goes from beautifully detailed to brutally broken is improper pan prep. And while folks might brush it off (pun intended), this step is everything. Bundt and decorative loaf pans are not simple rectangles with flat sides—they’re architectural. All those curves, crevices, and details that make them stunning also make them very vulnerable to sticking.

The solution? Meticulous, deliberate prep.

Start by choosing your method: softened (not melted!) butter + flour, or a baking spray with flour (not oil-only). I personally prefer brushing softened butter into every nook with a pastry brush, then dusting with flour (or cocoa powder for chocolate cakes) and tapping out the excess. This is absolutely the most fool-proof way to get perfect release from a bundt pan, and it’s the only way I will prep the more intricate bundt pans in my collection.

If you’re a spray devotee, make sure it’s a flour-added spray like Pam for Baking or Baker’s Joy, cover evenly (not heavily), and brush the excess until you have a thin but full-coverage layer. Too much spray = gummy residue and a pock-marked cake. Too little = dry spots that cling to cake. And it doesn’t take much surface area for stuck cake to start coming off in chunks.

To improve your chances for clean release, make sure your pan is clean, with no crumb, butter or spray residue from previous cakes.  Old residue will positively sabotage any of your prep efforts. To prevent residue, especially with pans prepped with baking spray, clean the ban as soon as you’re able to safely handle it, after you’ve turned out your cake.

Pro Tip from the BwB Kitchen: The combination of a bottle brush and Dawn Powerwash is absolute gold when it comes to getting bundt pans perfectly clean for years of use.

This isn’t fussy. It’s foundational. Like putting on good shapewear under a satin dress that’s cut on the bias—if the foundation isn’t smooth, everything you layer on top is going to show the lumps. (Ask me how I know this. 😂)

Prep it right and you’re already halfway to glory.

Don’t skip my photo tutorial: How to Grease a Bundt Pan. It’s the foundation. Without it, you may end up with a pound cake that tastes amazing but looks…less than amazing.

Tip #2: Let the Cake Cool All the Way Down

Think of cooling as bake completion, not just pause time. The moment your cake comes out of the oven, it’s still baking inside. Residual heat continues setting structure, firming the crumb, and redistributing moisture. Interrupting that process—by manipulating it too soon, or worse, by brushing simple syrup or adding the final glaze while still warm—invites collapse, cracking, broken detail, or a soggy base. In fact, adding simple syrup too early can cause the cake to swell unevenly, blurring those beautiful edges you worked so hard to preserve.

This is my Limoncello Loaf Cake, a brand new addition to the BwB site, fresh from the oven. She’s still a little jiggly in this photo.

Even after you turn it out onto a cooling rack, your cake will continue to cool and settle for hours. That residual warmth is still doing the work of setting the crumb and developing structure—and rushing it can undo all that effort. Be patient, BB. And I say this lovingly: find something else to do.

You’ll notice that I talk about a cooling rack to do this important work, because that important piece of equipment isn’t optional. It’s essential. The rack lifts the cake, allowing air to circulate underneath. This lets the bottom of the cake develop consistent texture with the rest of the cake. Cooling directly on a plate or cake board board traps heat and steam, softening the bottom crust, keeping the internal crumb unpleasantly moist, and fully undermining the structure your beautiful bake.

Give it time on a cooling rack. For most of my cakes, I recommend waiting at least 3-5 hours after the bake time is done before you do the simple syrup and final glaze. Yes, you will likely have to shoo family members away. Yes, you will have to tell spouses and children alike that “the cake isn’t done yet.” Yes, you will have to deal with persistent, impatient groans from dissatisfied friends. 

But you’ll have the last laugh, as you glaze a structurally perfect, delicious cake.

Mexican Chocolate Pound Cake
Classic Lemon Pound Cake

Tip #3: Glaze with Intention (and Technique)

A glaze is not a cover-up job—it’s the crown. And good technique will make this coronation special every single time.

My Circle Glaze Method is the go-to strategy for even, elegant, not overdone coverage that highlights a pan’s design instead of hiding it. Here’s how:

  1. Start with the outer ring. Let it run gently down the outer curves.
  2. Next, a second pour over the center ridge.
  3. Then, a third pour along the inner ring.
  4. And in some cases—like in the video below—I’ll even add a fourth ring for extra drama and coverage.

Don’t expect the rings to connect perfectly. That’s where finesse comes in. Use a spoon to fill the gaps—carefully guiding, not flooding. Once all areas are covered, give the cooling rack a few soft taps. Gravity will then help the glaze fall gracefully down the side of the cake.

Viscosity matters. Your glaze should be thick enough to hold a slow drip, but thin enough to move without resistance. Think: warm honey, not cold molasses. And definitely not sweet tea.

Glazing while the cake is fully cooled is non-negotiable. Otherwise, the heat will thin your glaze too quickly, and what should’ve been a satin robe becomes a sugar slip-n-slide.

Watch the Glaze Technique in Action

Here’s a quick video of my Circle Glaze Method in real time. Watch how I build those concentric rings and finish with a spoon for even coverage.

Once you’ve got the technique down, the real fun begins: choosing the cakes that show it off. I’ve pulled together a few of my most stunning recipes—each one a canvas for everything you just learned.

Cakes That Shine Like Stars

Limoncello Loaf Cake

This beautiful cake (shown here in the Nordic Ware Citrus Blossom Loaf Pan) is sunshine in cake form with a delicious limoncello soak.

Gingersnap Pound Cake

This cake features deep spice and dreamy detail (this is the featured cake in the glazing video!). This specific cake is in the Nordic Ware Braided Bundt Pan.

Cherry Cheesecake Pound Cake

This incredibly beautiful cake features a positively velvety crumb and a swoon-worthy finish. And it took every. single. detail. from the Nordic Ware Fleur de Lis Bundt Pan.

Ruby Red Velvet Pound Cake

This Begin with Butter classic pound cake features color contrast and drama for daysssssssss. And she is positively perfect in the Nordic Ware Brilliance Bundt Pan.

Final Crumbs: You Can Absolutely Do This. And it’s Worth it!

If you’re feeling intimidated by all this technique, just breathe. Just like any new technique, it gets easier with practice. But your willingness to keep at it will pay off with both delicious and spectacular cake.

Because when you’re able to achieve results are as gorgeous as these? Your baking confidence will soar. Give yourself time to learn this skill and you’ll enjoy a lifetime of incredibly beautiful cakes.

Limoncello Loaf Cake

Shani
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Limoncello Loaf Cake

The zing of limoncello, the strength of a deeply caramelized crust, the delicate brush of syrup that soaks in slowly… it all adds up to something both bold and graceful. This is the kind of dessert that belongs beside chilled prosecco and linen napkins. And it’s so easy, you’ll still have time to slip into your favorite flowy maxi dress before the guests arrive.

Because summertime dictates delicious ease in every sense.

A Bright Slice for Breezy Evenings

This cake is a celebration of easy warm-weather baking—it’s an elegant, low-lift recipe, designed for sunny tables, golden light, and sweet, memorable moments. This cake is meant to impress without overwhelm, and to carry you through summer with ease and style.

In other words, this cake is a vibe.

You can enjoy this Limoncello Loaf for lazy brunches, twilight suppers, and linen-covered tables with cut fruit and sparkling glasses. It’s gentle summer breezes on covered porches with cake in hand, while “telling lies” with friends and watching kids chase fireflies. It is ease, and perfection, and time actually spent with friends instead of watching the party go by.

And if you’d rather save the limoncello for the grown-ups, you can. That’s the joy of this cake—it meets you where you are. (But make sure to have this equally easy Vanilla Pound Cake on hand for the kids to avoid a mutiny!)

Limoncello Loaf Cake

🍋 Recipe-at-a-Glance

Yield: One standard or decorative loaf
Prep Time: 35 minutes
Bake Time: 50–55 minutes
Cooling Time: 1 hour, 30 minutes
Total Time: 3–4 hours

“`

Tools Needed:

  • Hand mixer (or stand mixer)
  • Rubber spatula
  • Fine mesh strainer or sifter
  • 9×5 loaf pan or Citrus Blossom decorative loaf pan (for a dramatic finish)

Special Ingredients/Notes:

  • Limoncello (or fresh lemon juice as a substitute) is reduced and used as a soak for added citrus depth.
  • All-purpose flour provides a stable, plush crumb.
  • The soak should be applied in stages, with at least 10 minutes between, to preserve the cake’s structure and texture.

Flavor Profile:
Bright, luxurious, and citrus-soaked. The velvety crumb holds the lemon liqueur like a secret, and the syrup leaves behind a soft, elegant finish.

“`

About This Cake

There’s a richness here that doesn’t come from complexity—it comes from care.

The base is plush but stable, anchored by butter. The batter comes together with a gentle hand and a touch of bright acidity, ready to hold the spotlight without unnecessary complication.

It’s that reduction that makes this loaf unforgettable. The process asks for your patience, but repays you in depth and balance. Whether you go full aperitivo or let the alcohol cook off entirely, you’ll end up with a loaf that tastes like Amalfi in the afternoon.

Beginners Start Here

Before you begin, these are the techniques that set this cake apart:

Want to know why this cake holds together so well? It’s made with Gold Medal Unbleached All-Purpose Flour, one of my go-tos for consistent crumb and lift.

Ingredient Spotlight: Limoncello

Limoncello is this recipe’s heartbeat.

You’ll need a lemon liqueur that sings—something mid- to high-end if possible. Its bright floral notes and slight bitterness give this loaf its grown-up grace.

What’s beautiful about this ingredient is its flexibility. Simmer it longer and you burn off the alcohol while keeping the citrus soul. Add it late in the reduction and it keeps its kick. You decide.

And if alcohol isn’t your vibe? Replace it with lemon juice. The cake still shines, just with a softer light.

Technique Spotlight: The Art of the Soak

This cake’s real power comes from the limoncello reduction—and how you pour it. But even before that first brushstroke of syrup, there’s something more important: structure. You need a solid scaffold—a firm, deeply caramelized crust—to receive the soak without collapsing under its beauty. This is not a place for a pale bake. You want a brunette bombshell of a crust here. The caramelization creates strength and texture; the soak tenderizes and infuses. One without the other, and the cake either crumbles or dries. But together? They create a moment worth remembering.

To preserve the beautiful detail from a decorative pan, allow the cake to cool completely before applying the soak. Once cooled, brush the lightly warm limoncello soak over the cake slowly, a little at a time, allowing each layer to absorb before applying the next. Give it at least twenty minutes between each pour. No rushing. For deeper soaking, you can gently poke holes over the cake before brushing to help the syrup settle into the crumb without compromising the design.

And if you’re tempted to skip the waiting? Don’t. This moment—the soak—is where the transformation takes place, slowly and with purpose, to protect both crumb and crust.

Tools You’ll Need

This is a humble cake with a few must-haves, each one chosen for function and flair:

  • Hand mixer – To whip air into your butter and sugar, setting the stage for a tender, even crumb.
  • Fine mesh strainer or sifter – A tool of quiet power, keeping your dry ingredients light as sea breeze.
  • Rubber spatula – To fold with care, guiding the batter to its final form without disturbance.
  • Citrus Blossom Loaf Pan – A little drama never hurt. This pan adds a flourish of Mediterranean charm. You can find it here.

Optional Toppings & Charcuterie Options

This loaf is spectacular on its own, but also plays beautifully in layered desserts and celebratory spreads. You can dress it up with macerated strawberries and stabilized whipped cream for an elegant plated dessert, or cube it into bite-sized pieces for a stunning summer charcuterie board.

Want to go all out? Double the recipe and bake two loaves. Serve one whole and reserve the other for trifles, parfaits, or dessert boards. It layers like a dream, and the crumb holds its shape beautifully, even under whipped cream and fruit.

And yes—you can absolutely make it ahead and build out the charcuterie display on the day of your gathering.

Recipe Notes

This cake cools best uncovered for at least 30 minutes after baking. Once cooled, it holds beautifully for 2 days at room temp and another day or so in the fridge—but it’s at its absolute best on Day 2.

To go bolder with the limoncello, poke small holes in the loaf before pouring the reduction. For a gentler version, use lemon juice instead and simmer slightly shorter.

Above all: don’t rush the soak. It’s worth the time. Because the soak is applied after the cake has fully cooled, it can absorb flavor without compromising structure or design.

You can easily double this recipe if you’d like to serve a crowd. Just follow the scaling guidance in my post on how to scale recipes like a professional. When scaling up, you can use two standard loaf pans, or bake it as one full-sized Bundt cake—just be sure to adjust the bake time and test for doneness.

“Turns out, strawberries don’t need to be stewed into submission to show up and shine in this dessert. Strawberries, a little sugar, a little acid, and let them sit for a bit. That’s maceration, baby. A little patience and a whole lot of flavor. And honestly? That might just be the blueprint for all of us.”

— The Strawberry Epiphany

Frequently Asked Questions

Can I make this ahead of time?

Yes—and it’s even better the next day. The syrup settles into the crumb and the flavor deepens even further.

Can I do the entire soak in one application?

It’s not advisable. For best results—and to preserve the decorative detail of the crust—you should wait until the cake is completely cooled before brushing on the warm soak. Applying the syrup in stages, with at least twenty minutes between each, allows the crumb to absorb it gradually without becoming soggy or compromising the structure. A gentle, layered soak is what gives this cake both its elegance and integrity.

What if I don’t want to use alcohol?

Omit the limoncello completely. Replace it with fresh lemon juice in the batter and in the reduction. The result is still vibrant, elegant, and worthy of all of your summer occasions, great and small.

Can I make this without a stand mixer?

Absolutely. A hand mixer and spatula will serve you well, and will absolutely fit into the easy-summer-dessert vibe.

How should I store it?

Keep it covered at room temperature for up to 2 days. After that, store it in the fridge and finish enjoying it within 3 days total. If you do charcuterie/trifle/parfait, those need to be refrigerated immediately after making.

Final Crumbs

This Limoncello Loaf Cake doesn’t need to shout to make an entrance. It’s understated and elegant—anchored in simplicity, soaked in confidence, and kissed with sunlit citrus. It holds its own on the table or the dessert board, ready to meet whatever summer moment you bring its way.

May this cake remind you: ease and excellence can share the same plate.

Gold Medal Unbleached All-Purpose Flour: A Flour Test for Pound Cake, Cookies, and Bread

Shani
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Gold Medal Unbleached All-Purpose Flour: A Flour Test for Pound Cake, Cookies, and Bread

The inspiration for this post started in just that way, with me standing in the baking aisle like a weirdo, wondering what that bag of Gold Medal unbleached all-purpose flour would do for all of the fun bakes in my kitchen. If you’re also so inclined to stare longingly at paper bags of flour in aisle 5, then this post is for you.

I recently put Gold Medal flour – a classic flour – through a months-long flour test in my kitchen—not to compare it to others, but to understand what it brings to the table in my own bakes. From tender pound cakes to chewy cookies, this is what I discovered.

Table of Contents

A Quick Note Before We Begin

Let’s start here: this is not a comparison post. This isn’t a battle between big names. This post is simply my personal and professional evaluation of Gold Medal’s Unbleached All-Purpose Flour—a flour that’s been widely available in American grocery stores for decades. It was my Mommy’s default flour, and I remember many Sundays, watching Gold Medal flour particles filling the air while she made her absolutely delectable bakes.

This is not a sponsored post. No paid promotion. Just me, sharing my real-life results to help you feel confident about your flour choices. Its purpose is to help you become more confident when you put that next bag of flour in your cart.

The Specs: What Makes Gold Medal Flour Unique

Let’s talk specs. Here’s what you’ll find on the bag—and more importantly, what I experienced in my kitchen:

Gold Medal Unbleached All-Purpose Flour has a protein content of about 10.5%, which means it strikes a balance between tenderness and structure in a number of baking preparations. That protein level comes from a blend of hard and soft red wheat, and the result is a flour that creates a soft crumb, while still standing up to mixing and shaping.

In my kitchen, I use 128 grams as the cup equivalent for flour. That means that each “cup” of flour weighs 128 grams in the Begin with Butter Kitchen. While some bakers use 120 grams per cup and others use 135 grams per cup, 128 grams is what I’ve landed on as the standard for the BwB Kitchen, and it’s what I use for all of the recipes on my site.

Why am I talking about grams again? Because I’ll always encourage you to set aside measuring cups and measure by weight instead. It’s not just for professionals—it’s for any home baker who wants to bake with consistency and confidence. That digital scale isn’t just a fancy accessory; it’s your secret weapon to absolutely incredible baking.

At the time of this writing, a 5-pound bag rings up at around $6.49 at my local grocery store, though prices can vary, especially regionally or online. (You can always check my Amazon Storefront for the most current price; prices for baking supplies tend to go down about two months before major holidays.) And perhaps the most helpful feature? It’s widely available. You don’t have to trek across town or order online—this is a workhorse flour that you can pick up on a Tuesday grocery run (just don’t forget the flank steak, fennel, and broccoli that you initially went into the store for, k thanks 😉).

Performance in Pound Cake (My Favorite Test)

If you know me, you know pound cake is where I test everything. And Gold Medal unbleached flour did not disappoint.

I used this flour in every single cake from my Twelve Days of Pound Cake 2024, and here’s what stood out:

The crumb of these cakes was pleasantly plump and airy, with those beautiful little air pockets that signal excellent mixing and flour performance. The cakes rose beautifully tall, a result I attribute to the flour’s moderate (but substantial) protein content. That 10.5% provided a perfect balance between yielding structure and beautiful pound cake tenderness. The flavor? Rich and buttery, with no aftertaste—which stood in stark contrast to the bleached version of the flour, which I stopped using early in testing due to a very present residual flavor. I also found the Gold Medal flour slightly more forgiving than higher-protein alternatives (which makes it more beginner-friendly!); it tolerated a bit of extra mixing without turning tough.

Let me tell you, BB: if a flour can pass the pound cake test, it earns a spot in my pantry. Gold Medal flour did that. And I’ll be honest: using an ingredient that my Mommy loved so much in her own home kitchen—more than 40 years ago—made me feel closer to her in the most unexpected, tender way.

Cookies, Bread, and More: Everyday Results

First up: cookies. My son, who is both a cookie enthusiast and critic, couldn’t detect a difference between his beloved snickerdoodles made with Gold Medal and those I typically make using King Arthur flour. The taste was excellent, the texture remained chewy and soft in the middle, and the spread during baking was controlled and consistent. (Important note: protein content in flour is but one of the things that controls spread in cookies. Limiting or avoiding cookie spread is largely a function of re-solidified fats, after your cookie dough has had a lil’ rest in the fridge. Higher-protein content AP flour does give an important assist with this, though!)

Next: bread. I used this flour in both my Simple Sunday Artisan Bread and my Anytime Pizza Dough. While it’s not bread flour because it doesn’t have as high a protein content and the gluten structure isn’t quite as robust for trapping carbon dioxide bubbles from your yeast, it’s still an incredible product for bread, in that the gluten structure gives more than enough strength to capture even the most aggressive yeast growth from carbon dioxide (think: yeast farts 😂). The rise was just a touch less dramatic than what I achieve with bread flour, and the crumb was slightly tighter, but still light and airy. It’s the kind of flour I’d happily reach for in a pinch if I didn’t have bread flour on hand.

I’ve gladly reached for this flour over and over since I started using Gold Medal.

Texture and Color in Real Bakes

Let’s get into texture and color. I found them consistent across the board, with a few nuances worth sharing. In my pound cakes—especially the Very Vanilla Pound Cake that graces the cover of my cookbook—the flour yielded a slightly darker interior than other flours I’ve used. But it wasn’t an unpleasant difference. In fact, the deep color complemented the rich, buttery flavor and added a sense of warmth to each slice. The crumb remained soft and plush, with that signature “pleasantly plump” bounce I’m looking for in a well-made pound cake.

Cookies baked with this flour had a beautiful, soft crumb that held together just the right amount—no dissolving into dust, and no jaw work required. The color was what I expected: slightly brown, thanks to the sugar caramelizing just enough. The results? A cookie that was perfectly crisp on the edges and delightfully chewy in the center. (And, most importantly, a cookie that DIDN’T SPREAD).

When it came to bread, the color was also in line with what I usually achieve; I love a deep golden brown loaf, and this flour delivered. The texture, however, was slightly less airy than what I’d get with a higher-protein bread flour. This wasn’t a surprise, and it didn’t diminish the quality of the bake—just something to note for those seeking lofty holes in their boules.

For quick breads and muffins, the results were equally strong (photos coming soon…they disappeared too quickly!). The crumb was moist and flavorful, with a slightly darker, but delicious tone—again, consistent with what I saw in the pound cakes. Quick breads are often rich with eggs and liquid, and this flour had the strength to incorporate all of that without collapsing under the weight. The result? A gorgeous, high-rise loaf that didn’t crumble and fall apart, and that sliced like a dream.

Pan Release in Bundt Pans

As for pan release, particularly in Bundt pans, I did notice a slightly stickier finish when using baking spray alone. My working theory is that the increased moisture in the cake batter (due to the slightly lower protein) is to blame. This was not a huge loss, as the cakes did eventually come out 90% clean. But when I used my trusted flour-and-butter greasing technique, as I demonstrate in this how-to guide, the release was absolutely flawless. In fact, I’d go so far as to say this flour is perfect for that method.

Freezing Baked Goods

Freezer test? Passed. When freezing baked goods made with this flour, the results were comparable to what I’d expect from any other quality all-purpose flour. My best advice? Freeze as soon as your baked goods have fully cooled. This will lock in moisture and maximize freshness when you’re ready to serve.

Need help getting your freezer game up? Check out my post on Storage Tips for Make-Ahead Desserts!

Moisture Retention: A Noticeable Difference

While I positively adored the results that I got from Gold Medal flour during these last months of baking, there is one thing that I noticed and wanted to pass along to you:

Baked goods made with this flour seem to dry out a bit faster. I’m still investigating the “why,” but it’s something I’ve noticed consistently—especially with cakes and cookies. On average, I’d estimate the shelf life of those bakes is reduced by about a day compared to bakes made with slightly higher-protein all-purpose flours.

It’s not a dealbreaker, especially if you’re serving the same day. But it’s something to keep in mind if you’re baking ahead for events or gifting.

Should You Sift Gold Medal Flour?

Gold Medal’s packaging says sifting isn’t necessary.

I respectfully disagree.

Even if the flour is finely milled, sifting is about more than just breaking up clumps. It helps incorporate air into your batter, encourages even blending of dry ingredients, and serves as a last line of defense against the occasional speck of something that doesn’t belong (yes, even bugs or bag lint).

For more on this, see my post: Don’t Skip the Sift

My Personal Recommendation

Gold Medal’s Unbleached All-Purpose Flour is a phenomenal choice for just about anyone. For cost-conscious bakers seeking ingredients that perform at an extremely high level, this flour delivers with flying colors. New bakers, in particular, will appreciate its more forgiving nature—giving them space to practice mixing techniques without worrying that one extra stir will doom their cookies or dry out their cakes.

The Bottom Line

Final thoughts? Gold Medal Unbleached All-Purpose Flour is a solid, dependable flour with a gentle learning curve—perfect for home bakers who want beautiful, consistent results from their bakes.

When it comes to pound cakes, it gets my full approval. For cookies, it’s earned high marks in my household. And while I’ll always reach for bread flour first for my loaves, this flour more than holds its own in a pinch. I still have to test this one on pies, pastry, and biscuits, and I’ll update the post once I’ve done that.

If you’re just getting started in baking or need a flour that’s widely available and performs consistently, this one belongs on your shelf.

Let me know in the comments: have you used Gold Medal before? What did you bake? And did you notice any of the same things?

See you next time! 

Baking by Weight: A Home Baker’s Metric Conversion Chart for Consistent, Confident Bakes

Shani
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Baking by Weight: A Home Baker’s Metric Conversion Chart for Consistent, Confident Bakes

Any craftsman (or craftswoman… or craftsperson) can gather the tools of their trade. But it’s the understanding behind those tools—the precision, the intentionality—that separates the hobbyist from the expert.

I have Bundt pans that sparkle like showpieces, and sets upon sets of gleaming mixing bowls. But without the structure of metric measurement, all that beauty can quickly turn into a batch of sunken cakes and wasted ingredients. Pretty tools don’t guarantee pretty outcomes—precision does.

This post is part of the Baking 101 series on Begin with Butter, and it’s a special one: it contains the exact metric measurements that I use when I develop every single recipe you see on my site. From Lemon Pound Cake to Hot Cross Buns, these are the precise metric standards that I use to keep everything consistent, testable, and repeatable—which is what every baker deserves.*

And this, BB, is why I use a digital kitchen scale and metric measurement for flour. I was aiming for 128 grams here!

In This Post:

Why I Use Metric in My Kitchen

Setting the stage with beautiful tools is wonderful—but without precision, they can’t do the work for you.


In my kitchen, I blend the warmth and tradition of home baking with the thoughtful structure of professional technique. It’s a hybrid philosophy that honors the joy and improvisation of baking for loved ones—but backs it all with precision, consistency, and intentional skill. It’s “the way” for people to both honor the traditions of their mothers and grandmothers, and elevate their own baking skills to levels previously thought impossible.

And metric measurement is the heartbeat of that hybrid approach.

Measuring with precision, using grams, eliminates the guesswork that makes baking such a conundrum for so many: a cup of flour can vary wildly depending on how it’s scooped (like in that video above!), but 128 grams of flour will always be 128 grams.

These conversions aren’t random. They’re the result of years of recipe development, consistent results in testing, and taste tests from very honest (sometimes painfully so) family and friends. This is what works best in my kitchen, and it’s what you’ll find in the recipes that are on this site.

My Standard Metric Measurements

Here’s a basic, no-frills metric conversion chart with my go-to metric measurements—organized by ingredient category so it’s easy to scan and use right in your kitchen.

Dry Ingredients

IngredientWeight per Cup (grams)
All-Purpose Flour128 grams
Red Whole Wheat Flour113 grams
White Whole Wheat Flour113 grams
Bread Flour120 grams
Pastry Flour106 grams
Cake Flour120 grams
Cocoa Powder84 grams

Sugars & Other Sweeteners

IngredientWeight per Cup (grams)
Brown Sugar200 grams
Granulated Sugar200 grams
Powdered (Confectioner’s) Sugar120 grams
Maple Syrup315 grams
Honey339 grams

Fats & Dairy

IngredientWeight per Cup (grams)
Butter227 grams
Neutral Oil200 grams
Sour Cream227 grams
Greek Yogurt227 grams
Heavy Cream250 grams
Cream Cheese227 grams

Liquids

IngredientWeight per Cup (grams)
Whole Milk250 grams
Buttermilk250 grams
Lemon Juice/Lime Juice/Orange Juice250 grams

These are some of the measurements I use as the foundation of my recipe development. When you’re baking from Begin with Butter, you can trust that these are the standards behind every cup, in every recipe.

When I Reference External Resources

For ingredients not listed here—like nuts, chocolate chips, or even some novel flours—I typically refer to Aqua-Calc or the King Arthur Baking Ingredient Weight Chart.

That said, if those sources differ from the measurements I’ve tested and loved, I default to my own kitchen-tested weights.

For example, I use 128 grams per cup of all-purpose flour, while King Arthur uses 120 grams per cup, and other resources go as high as 135 grams(!).

Over time, I’ve found that my system produces the flavor, texture, and structure I want—and I encourage you to stick with a consistent chart too.

One of my earliest recipes, in one of my first “Bits ‘n Bobs” notebooks. ❤️

What About Eggs, Salt, and Spices?

Great question.

  • Eggs: I base my measurements on 53 grams per large egg. But since eggs vary slightly in size, I typically use the number of eggs instead of a gram weight in recipes. When precision matters, I crack them into a deli container, do a quick lil scramble, and measure out exactly what I need.
  • Salt, Baking Powder, Soda, Cream of Tartar, Spices: I use measuring spoons for all of these. Since their density varies and the amounts are small, volume measurements work just fine.
  • Vanilla Extract: Still measured by teaspoons or tablespoons, and still precisely. Because it is decidedly *not* a flex to waste ingredients, and you can actually create adverse outcomes when you “pour until your spirit says stop.”  🌸

Tools and Resources to Make Metric Baking Easier

Baking by weight is a game-changer—but it’s even easier with the right tools. Here are a few of my favorite, most-used resources that make metric baking more seamless in my kitchen:

  • Ozeri Pronto Digital Kitchen Scale: A reliable and affordable scale that makes gram-based measuring quick, accurate, and stress-free.
  • Deli Cups/Containers: These make ingredient prep simple and efficient. They’re perfect for mise en place, no matter the size of the ingredient.

This digital kitchen scale is *the* first tool that I’ll always reach for in my kitchen.

And if you want to deepen your understanding, here are a few foundational posts from this site that will take your skills even further:

Would you like to dive even deeper into the science behind flour, fat, sugar, and more? The Baking 101 section of Begin with Butter is full of foundational ingredient science posts to guide your learning journey.

Recipes to Try with Your Digital Kitchen Scale

Ready to put your digital scale to good use? Here are five beginner-friendly recipes that are perfect for practicing your new skills—and getting delicious results:

S'Mores Pound Cake: A cozy cake with a crumbly graham layer, rich chocolate, and toasted marshmallow. Precision makes the magic.
All-Butter Pie Crust: The kind of crust that makes people ask, "Wait…you made this from scratch?" Yes. You did. Because you measured it right.
Classic Sandwich Bread: Learn how consistency in ingredient weight leads to even rise, texture, and crumb.
Chocolate Chip Cookies: Everyone’s favorite cookie—measured with confidence.
Oatmeal Raisin Cookies: Soft, chewy, and so reliable when you use your scale to get it just right.

Try one (or all!) of these to get comfortable with your kitchen scale—you’ll never look back.

Wrapping It Up

You don’t need to memorize this chart—bookmark it, print it, or screenshot it to keep it handy. I’m always updating this list as new ingredients find their way into my kitchen, and I want it to be as helpful as possible for you.

Is there an ingredient you’d love to see added? Let me know in the comments or send me a note at bakingbestie@beginwithbutter.com—I’d love to keep building this resource with you. And if you’re new to metric measuring, this is your invitation to start. Your cakes, cookies, and breads will thank you.

Simple Carrot Cake with Cream Cheese Frosting (Nut-Free!)

Shani
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Simple Carrot Cake with Cream Cheese Frosting (Nut-Free!)

Carrot cake was always the Easter cake in my childhood home. No matter how chaotic the day, no matter how itchy the dress (with its torture tulle), or how tight the patent leather Mary Janes, there was always a slice waiting by sundown—cream cheese frosting and all. I’d spend the morning trying to keep those frilly socks clean, and the afternoon skidding through the grass, knees scraped and covered in laughter and stains, running away from my mother as she desperately tried to get me to “CALM DOWN”.

This version is a love letter to those cakes of Easters past—refined, simplified, and scaled for a more intimate gathering. It captures the heart of the classic, but fits a weeknight table, a small Sunday brunch, or a quiet moment alone with a fork and a full heart. Because you don’t always need a dessert that feeds twenty. Sometimes, you just need one that feels like a favorite song.

Table of Contents

📋 Recipe at a Glance

Yield: One 8×8-inch cake

Raisin Soak Time: 1–24 hours, depending on the macerating liquid
Prep time: 45 minutes
Bake time: 60–70 minutes
Total time: About 1 hour 45 minutes
Skill level: Beginner
Good for: Small gatherings, Easter dessert, quiet baking days
Special equipment: 8×8-inch square pan, box grater, oven thermometer (recommended), instant-read thermometer
Allergen notes: Nut-free; contains dairy, eggs, and gluten

Why You’ll Love This Cake

  • It’s approachable and easy to make
    This cake doesn’t require special techniques or fancy tools. If you can grate carrots and cream butter and sugar, you can absolutely make this cake.
  • It’s gently sized, perfectly balanced
    Baked in an 8×8 pan, this cake is scaled for quiet gatherings, small celebrations, or just a moment of sweetness after a long day. It feels intentional—never overdone, never too much.
  • It’s tender in all the right places
    Freshly grated carrots and rum-soaked raisins give this cake a soft, almost plush crumb. Every bite holds together with grace, but yields easily on your palate, like something made to comfort.
  • The spices are subtle, but transformative
    A touch of cinnamon for warmth, a whisper of ginger for brightness, and just the smallest trace of clove—there to deepen the flavor without overwhelming it. It’s proof that the smallest ingredients can have the greatest impact. Paired with the special blend of white wheat and all-purpose flour (or, if you want, all-purpose on its own), the spices turn this simple carrot cake into something entirely its own: rich, fragrant, and impossibly tender. The texture feels like comfort. The flavor feels like memory.
  • It’s nut-free but full of character
    The flour blend brings just enough structure and that classic carrot cake texture to echo the nostalgia of the original, without the risk of tree nut or peanut allergens.
  • The frosting is smooth, rich, and softly sweet
    Cream cheese and butter whip into a light, luscious finish. Not too sugary, not too sharp—just a delicate layer that rounds out each bite.

It’s the kind of cake you serve when the lighting is warm, the music is low, and the company is good. Unfussy, full of feeling, and made to linger.

🥕 Signature Ingredients (and Why They Matter)

This cake isn’t just a list of ingredients—it’s a lesson in balance, texture, and smart substitutions. These are the components that make it uniquely cozy, deeply flavorful, and endlessly craveable.

The Flour Blend

For the final recipe, I used a blend of white whole wheat flour and all-purpose flour, carefully chosen to recreate the classic, lightly nutty texture of traditional carrot cake—without using actual nuts. The white whole wheat flour brings a hint of rustic flavor and a slightly heartier crumb, mimicking the warm, toasty notes that chopped nuts usually provide. It’s the quiet hero of this cake.

The all-purpose flour balances things out, keeping the final result soft and plush instead of overly dense.

If you don’t have white whole wheat flour on hand, you can make this cake with 288 grams (2¼ cups) of all-purpose flour instead. For best results, choose a higher-protein brand like King Arthur or Gold Medal. Lower-protein flours, like White Lily, are too delicate for this task and will result in a weaker structure. And cake flour? A no-go. This batter is rich and moist—it needs flour that can rise to the occasion.

You can also use red whole wheat flour, but be aware that the cake will be even more toothsome. If you’re looking for a carrot cake that is the ultimate in texture, then this might be your favorite choice!

The Spice Mix

A little bit of cinnamon for warmth, a whisper of ginger for brightness, and just the smallest trace of clove—there to deepen the flavor without overwhelming it. These spices are subtle, but transformative. Paired with the flour blend, they make this simple carrot cake something one-of-a-kind: rich, fragrant, and impossibly tender.

This is what happens when thoughtful ingredients meet a humble method—it becomes a cake that anyone can bake, and everyone remembers.

Freshly Grated Carrots

The carrots are the heart of this cake—and they do more than just add flavor. In this recipe, the carrots provide essential liquid that contributes directly to the cake’s tender, moist crumb. That’s why freshly grated carrots are non-negotiable.

Pre-shredded carrots, the kind you find in bags at the grocery store, are dry and rigid. They’ve been cut days in advance and have lost much of their natural moisture. Using them will result in a drier cake that lacks the supple texture this one is known for.

Raisins Soaked in Dark Rum

These aren’t your average mix-ins. The raisins are gently simmered in dark rum with a cinnamon stick, infusing them with warmth and moisture. Once folded into the batter, they create juicy little flavor pockets that elevate the entire cake.

If you’re using hot chai or simmering dark rum, an hour-long soak will do the trick. But if you prefer to go the non-alcoholic route with orange juice, cover the raisins and let them soak for at least 12 hours—ideally up to 24—for the best results.

Either way, the goal is plump, fragrant raisins that melt into the crumb.

Vanilla Extract

Vanilla might seem like a background player, but in this cake, it’s a quiet powerhouse. It bridges the earthy sweetness of carrots, the warmth of the spices, and the richness of the frosting. You’ll only use half a tablespoon, but it does a lot of heavy lifting in the flavor department.

If you’re feeling fancy (or just happen to have one on hand), you can substitute half of a fresh vanilla bean. Split it down the middle, scrape out the seeds, and add them directly to the batter. It’ll bring a delicate floral note that makes this cake feel a little extra special.

🔗 Curious About the Classics?

The rest of this cake is built with foundational ingredients—like butter, sugar, eggs, and baking soda. These elements may be familiar, but they’re essential to getting that iconic carrot cake crumb.

If you want to explore the science behind those staples, here’s where you can learn more:

🧁 A Few Notes on the Frosting

The frosting is a simple cream cheese base—but when made with care, it becomes something quietly spectacular.

Start with truly room temperature butter and cream cheese. That’s how you get a smooth, spreadable texture without lumps. Using your mixer, smooth out the butter first, then add the cream cheese and combine the fats together, and gradually whip in the powdered sugar and that wisp of fine sea salt.

This version isn’t aggressively sweet. It’s balanced and luscious, with just enough tang to complement the spiced cake beneath it. A splash of spiced rum from the mascerating liquid is optional, but it deepen the flavor in beautiful, subtle ways.

You can also make the frosting up to 3 days in advance—just bring it to room temp and re-whip before using.

📝 What to Watch For While Making and Baking

  • Most bakers under-cream—not over-cream
    While over-creaming takes effort and time, most bakers stop too soon. When butter and sugar are fully creamed, the mixture becomes pale, airy, and almost mousse-like. Under-creamed batter leads to dense texture and uneven rise. Be patient. Your mixer—and your crumb—will thank you.
  • Batter should be very thick, not runny
    Thanks to the fresh carrots and soaked raisins, the final batter will be plush and substantial. That’s exactly what you want.
  • Use a thermometer if you can
    A finished carrot cake should hit 210°F in the center. That’s the sweet spot for a perfectly set crumb. If you don’t have an instant-read thermometer, insert a toothpick or skewer into the center of the cake—it should come out clean or with just a few moist crumbs attached.
  • Cool it completely before frosting
    It’s tempting to frost early (especially when the smell takes over your kitchen), but wait. Warm cake will melt your beautiful frosting into a puddle.

🎶 One Last Note

This isn’t the kind of cake you make in a hurry. It asks you to slow down just a bit—to grate the carrots, soak the raisins, and let the frosting come to room temperature. But in return, it gives you something steady and beautiful. A cake that’s both simple and special. One you’ll come back to again and again, like a favorite tune with a soft, familiar rhythm.

Dearest BB, I hope you enjoy this recipe – and if you do, I’d love for you to share it with a friend, tag it on Instagram, or explore one of the other cozy cakes on the site, and that it becomes the foundation for many, many slow afternoon treats to come.

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