I generally prefer pies, galettes, and other fruity desserts to cake, partly because of the fruit but mostly because I attended too many childhood parties with dry cake and overly sweet frosting. The handful of cake and cupcake recipes that I do bake, including the one in my most recent Twice as Tasty column for the Flathead Beacon, emphasize custardy or buttery batter that bakes up moist and light.

With a full-size, single-layer cake, you don’t have to worry about evenly dividing the batter: simply pour the entire bowlful into a loaf, sheet, or bundt pan and bake. For layered cakes, I find it’s worth weighing the batter to ensure an even portion in each pan. You can be less particular about cupcakes and just eyeball their equal fullness. Their second advantage, for the baker, lies in your ability to vary the flavors as you fill and decorate a single batch of batter.
Learn to make Buttery Jam-Filled Cupcakes