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How to Remove the Air Bubbles from Cake Batter?

Flat lay of Mary Berry Cupcakes, with a bowl of chocolate cake batter mix, and whisks.

There's nothing more rewarding than baking from scratch. Whilst they take a little more elbow grease, the taste of a homemade cake hit's any shop bought cake out of the park.

To turn your cake batter into a light and deliciously fluffy bake, it's important to whisk in the right amount of air. Too much, and your cake with be dry. Too little, and your cake may resemble a pancake. Whilst we love pancakes, we also love a well-risen cake, that's bouncy to touch - as so will your family and friends!

Read on to find out how to strike a perfect balance when whisking up your batter.



  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.