When it comes to baking a lighter cake, I always start with simple ingredients. Using oil instead of butter can make the batter smoother and easier to mix. I prefer using plain yogurt or applesauce to keep the cake moist without adding too much fat. One tip I often use is measuring everything in grams—it keeps the ratios consistent.For beginners or busy bakers, a one-bowl recipe works wonders. Just mix wet and dry ingredients separately and combine them gently. Overmixing is something I avoid, as it can make the cake dense. A light hand always helps the texture.I also recommend using room-temperature ingredients. Eggs and dairy straight from the fridge can affect how the batter comes together. For flour, I sometimes sift it first to get a more airy result.Adding a teaspoon of lemon zest or vanilla can instantly brighten up a simple sponge cake. If I’m short on time, I make sheet cakes—they bake faster and are easier to decorate. A springform pan is my go-to for round cakes because it releases the cake effortlessly.For sweetness, I don’t go overboard. A bit less sugar still creates a delicious cake, especially if it's topped with fruit or a glaze. Speaking of fruit, adding chopped apples or berries to the batter can enhance both flavor and texture.If I want a slightly healthier option, I use whole wheat flour mixed with regular flour. It gives a nutty taste and still stays soft. Preheating the oven is another must—I always wait until it’s at the right temperature before I put the cake in.Baking time can vary, so I do the toothpick test to check if it’s done. Letting the cake cool fully before cutting makes it less crumbly. If I’m storing it, I wrap it in a clean kitchen towel to keep it fresh.The best part is that lighter cake baking doesn’t mean giving up on taste. It’s all about small adjustments and good technique. Whether it’s for everyday tea or a casual gathering, simple cakes are always a win.

• Read the recipe first
Before you start, read the full recipe so you know what steps and ingredients are coming. This helps prevent surprises!

• Use room-temperature ingredients
Butter, eggs, and milk mix better when they’re at room temperature. This makes your cake smoother and fluffier.

• Measure accurately
Baking is a science. Use measuring cups and spoons, and level them off for precision — especially with flour.

• Don’t overmix the batter
Mix until just combined. Overmixing can make cakes dense or rubbery.

• Preheat your oven
Always preheat so your cake bakes evenly from the start. An oven thermometer helps if your oven isn’t reliable.

• Prepare your pans properly
Grease and line pans with parchment paper to prevent sticking.

• Check for doneness with a toothpick
Stick it in the center — if it comes out clean or with a few crumbs, your cake is done.

• Cool before removing
Let the cake cool in the pan for 10–15 minutes, then move it to a rack. This prevents breaking or sticking.

• Add your own twist
Want something extra? Try adding a handful of chocolate chips, some citrus zest, or a dash of cinnamon!

• Don’t stress
If it’s not perfect, that’s okay! Cake is still cake — and it’s all part of learning.