11 Things You May Be Doing Wrong When Baking

Baking seems straightforward, but small missteps can lead to disappointing results. If your baked goods aren’t turning out as expected, you might be making some common mistakes without even realizing it. Here are some things you may have been baking wrong and how to fix them.

Measuring Flour Incorrectly

The mistake: Scooping flour directly from the bag packs it tightly, giving you more flour than needed.
The fix: Spoon flour into your measuring cup and level it off with a flat edge to ensure accuracy. Too much flour can make your baked goods dense and dry.

Using Cold Ingredients When They Should Be Room Temperature

The mistake: Cold butter, eggs, or milk can prevent ingredients from blending properly, leading to uneven textures.
The fix: Let ingredients like butter and eggs sit out for about 30 minutes before using them. Room temperature ingredients incorporate better, resulting in lighter, fluffier results.

Overmixing Your Batter or Dough

The mistake: Overmixing can develop too much gluten, which makes cakes and cookies tough instead of tender.
The fix: Mix just until the ingredients are combined. For cakes and muffins, fold in dry ingredients gently to keep the batter light.

Not Preheating the Oven

The mistake: Putting your baked goods in a cold oven throws off baking times and can affect the texture.
The fix: Always preheat your oven to the correct temperature before you start. Most ovens take about 10-15 minutes to heat up properly.

Ignoring the Importance of Weighing Ingredients

The mistake: Measuring cups aren’t always precise, and small inaccuracies can affect your final product.
The fix: Invest in a kitchen scale. Weighing ingredients, especially flour, ensures you're following the recipe exactly for consistent results.

Using the Wrong Type of Sugar

The mistake: Swapping sugars without understanding how each one affects the texture and structure can lead to failure.
The fix: Stick to the sugar type called for in the recipe. Granulated sugar is best for crisp cookies, while brown sugar adds chewiness and moisture.

Opening the Oven Door Too Often

The mistake: Every time you open the oven, heat escapes and can cause baked goods to cook unevenly or sink in the middle.
The fix: Resist the urge to peek! Use the oven light and window to check progress, especially with delicate items like soufflés or cakes.

Not Greasing Your Pans Properly

The mistake: Skipping or under-greasing pans can result in baked goods sticking, ruining their shape.
The fix: Use butter, oil, or non-stick spray liberally, and for an extra layer of protection, line your pans with parchment paper when needed.

Skipping the Cooling Time

The mistake: Cutting into baked goods while they’re still hot can cause them to crumble or become gummy.
The fix: Patience is key. Let your treats cool on a wire rack to ensure they set properly and maintain their structure.

Baking at the Wrong Temperature

The mistake: An oven that runs too hot or cold will throw off baking times and textures.
The fix: Use an oven thermometer to check your oven’s true temperature and adjust as necessary. It’s an inexpensive tool that can make a huge difference.

Using Old Baking Powder or Baking Soda

The mistake: Expired leavening agents won’t give your baked goods the rise they need.
The fix: Check the expiration dates before you bake. To test, drop a bit of baking powder into water (it should fizz), or vinegar for baking soda (it should bubble).