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How to Remove the Air Bubbles from Cake Batter?


We think homemade cakes are so much better than any you can buy, but there are tips and tricks to ensure it turns out the way you want it. 

Cake batter needs a certain amount of air in it to make sure it rises properly and that your cake doesn't end up resembling a pancake. However, too much air in the mixture can result in large air pockets in the cake which can make it dry. 

We show you how to make sure you have the right amount of air in your mixture to end up with a light, level, fluffy cake. 


  1. Step 1:


    Make sure you sift all of your dry ingredients as this makes sure that everything is evenly distributed whilst incorporating air in to the mixture. 

  2. Step 2:

    Correct Temperatures

    Make sure that the ingredients you are using are at the correct temperatures as stated in the recipe. Letting ingredients such as butter melt before the cake hits the oven can cause it to react differently to the other ingredients than it should and results in an uneven cake. 


  3. Step 3:

    Mix, Mix, Mix

    But don't over mix! A cake needs air bubbles to give it its delicious texture, and mixing is a great way to add air to a mix. However, over mixing can actually reduce the number of air bubbles in your mixture, leading to a flat, sad cake. 

  4. Step 4:

    Force it Out

    After you've poured the batter in to the cake tin, drop the tin on the kitchen counter a couple of times to force the air in the mixture to come to the surface. 

  5. Step 5:

    Bake Immediately

    Make sure you pop the cake in the oven straight away as letting it sit will cause the ingredients to interact differently than they should.