Cakes come in all shapes, textures, and flavors. For the selection here, I’ve focused on a few classics, some creative twists, and some vegan and gluten-free offerings that are good enough to satisfy non-vegan gluten eaters as well.
Baking times in these recipes are approximate and will vary a little — or even a lot — depending on the accuracy of your oven, the size of pan or pans you use, even the temperature of your batter. But since you don’t want to open the oven to check on things more than is necessary, start by getting an oven thermometer; then, when you’re baking a cake, wait until about three-quarters of the estimated time has expired, then take a peek, check for doneness (rotate the pan if the cake is cooking unevenly) and judge accordingly how to proceed.
I like to use my nose to judge when a cake is nearing doneness: When you start to smell it, take that first look; then stick a toothpick or cake tester (a thin metal skewer) into the center; if it comes out clean, it’s done. (You can also press gently in the center of the cake with one finger. It should immediately spring back. If it leaves a mark, let the cake bake a bit longer.)