Beginner-Friendly Cake Recipes to Make From Scratch

Cooking bacon in the microwave and frying it might be the fastest ways to get breakfast on the table, but to achieve the perfect balance of crispy and chewy textures and the deepest bacon flavor, try baking it in the oven. This article gives a basic method for cooking bacon in the oven as well as two delicious variations: candied bacon and bacon-wrapped green beans.

I roast vegetables all the time, so I like to think I have the process pretty much perfected—turn on the oven so it warms up, peel and cut the veggies, spray some olive oil on a baking sheet, arrange the veggies on top, and pop it on the oven. But according to some experts, there’s one important step I’m missing.

Preheating the baking sheet.

It’s a tiny change that apparently can make a world of difference when it comes to how your food is cooked. Below is exactly what you need to know (like most importantly, when you should do it) and our kitchen and cooking writer’s tips for using your baking sheet better.

A step-by-step guide to baking vanilla, chocolate, and apple cakes (plus tips and tricks)

There’s nothing like the taste of a cake you made in your own kitchen. But is the delicious reward really worth all the work? Believe it or not, baking a cake is pretty simple! With the right direction, you can make a delicious cake from scratch. Check out these easy recipes for beginner bakers that’ll have you feeling like a seasoned pro in no time.

Can Baking Sheets Go In The Oven? Yes, baking sheets can go in the oven. They are typically made of aluminum or steel and can withstand high temperatures.

What temperature can a baking sheet withstand? A baking sheet can withstand a wide range of temperatures, from as low as -40 degrees Fahrenheit to as high as 600 degrees Fahrenheit. This means that it can be used for a variety of different purposes, such as baking or grilling food.

Can you use tin foil as a baking sheet in the oven? Yes, you can use tin foil as a baking sheet in the oven. Tin foil is a great substitute for baking sheets when you don’t have one or when you’re in a hurry. Just make sure to place the tin foil on a baking sheet or directly on the oven rack to prevent it from burning.

Is a baking sheet fireproof? A baking sheet is not fireproof.

Cooking steak in the oven is simple.

Most people may associate steak with grilling, however, restaurant chefs prefer the flavors that come with oven-broiled steak. The contact between a hot flat surface and a seasoned steak is ultimately what provides the steak’s savory crust and juices.

Tip

Cooking steak in the oven is simple. Preheat the oven on broil, season the steak to your liking and then place it on a baking sheet and put it in!

Grilled vs. Broiled Steak

The biggest difference in broiled steak versus grilled steak is the way it’s cooked. Broiling steak in the oven means that you’re cooking the meat from the top. Whereas when you grill steak, you cook it from the bottom. Based on the way it’s cooked, there are slight variations in texture, color, temperatures and cooking times.

When broiling steak, an oven’s heat source could come from gas, wood or charcoal. Broiling steak gives off a nice charred, caramelized flavor. A baking sheet allows for greater surface contact, which results in seasoning flavor that’s locked in. Although it doesn’t give off that smokey taste from the grill, broiling is a great alternative during the winter months.

A grilled steak is similar in taste to a broiled one, except for the smokey taste that comes from the grill’s mass production of smoke. It’s much less soft than broiling and often has more of a burnt look and taste. In addition, since it’s being cooked at a higher temperature, steaks tend to be cooked faster on the grill.

How to Broil Steak

Preheat oven to broiler setting.
Use your favorite steak rub or keep it simple with salt and pepper, and season steaks on both sides.
Cook steak in oven until internal temperature reaches 145°F for medium rare. Turn once halfway through the cooking.
Once finished, take steaks out of the oven and let them rest for three minutes on a cutting board.
Slice steak against the grain and serve!

Health Benefits of Steak

Throughout human evolution, red meat has always been a staple in the human diet. According to the National Center for Biotechnology Information, when red meat is part of a healthy and varied diet, it can provide rich sources of high biological value protein and essential nutrients. Some of these nutrients are more bioavailable in red meats than in other food sources. Lean red meat contains about 23 to 28 grams of protein per 4-ounce serving.

The protein found in red meat is considered a complete protein source, which means it provides your body with all essential amino acids in the right amounts. Protein isn’t just important for growing bigger muscles, it’s also responsible for the growth and repair of all our tissues, organs and bones. It also facilitates oxygen and nutrient transport through your bloodstream and are essential for DNA replication, which is important for cellular turnover and your immune system.

Yes, you can cook two things in the oven at the same time.

Yes, you can cook two things in the oven at the same time. Just make sure to pay attention to temperature and cooking times for both items.

Baking Two Things at Once

If you’ve ever hosted a holiday meal or prepped two dishes that both need oven time, then you know how nice it is to be able to put multiple pans in oven. While this method is really convenient, it does require a basic understanding of the effect and results that you want to achieve for each dish.

The first thing to consider when baking two things at once is the temperature. Since both items need to be in the oven at the same temperature, you’ll want to choose foods that have similar temperature requirements. For example, baking two cakes at once. “When you’re baking something like a cake, the temperature needs to be consistent,” explains Tracy Wilk, lead chef and recipe editor at the Institute of Culinary Education.

However, you can modify the temperature on one item to accommodate multiple pans in the oven, as long as you stick to certain foods that simply need to be heated through. When cooking two things at different temperatures, try to stick to non-baked goods such as meat or steak and poultry since you can leave these items in the oven until they meet the safe internal temperature for serving.

In other words, if you have a poultry dish that needs to reach an internal temperature of 145 degrees Fahrenheit, it might have a different cooking temperature recommendation than a ground beef casserole that needs to hit 160 degrees F before it is safe to eat, according to the safe minimum internal temperature chart from the USDA. In this case, you can cook both items in the oven at the same temperature until they each reach their safe serving temperature.

Time and Taste Considerations

You also need to pay attention to the recommended baking time, especially with baked goods. Because unlike meat and other food that can stay in the oven until they are done, baked goods like cakes and pies will be a colossal failure if they spend too much time in the heat.

When baking two cakes at once or two pies, Wilk recommends rotating the items. “If the top of your oven cooks faster than the bottom, make sure to rotate the items or turn the pans, then move them from top to bottom at the halfway point.”

If possible, try to avoid pairing up a dish that has a strong flavor with an item that does not. For instance, don’t put a piece of meat covered in garlic in the oven with a sweet-smelling apple pie. Try to pair items that have similar ingredients and aromas, such as two apple pies or a steak with twice-baked potatoes.

Food Safety Tips

Ground meat needs to reach 160 degrees F before eating and fin fish like salmon and halibut should reach an internal temperature of 145 degrees F before serving. Always use a cooking thermometer to test the internal temperature.

Adhering to the minimum temperature guidelines can help you avoid a foodborne illness. According to the Centers for Disease Control and Prevention (CDC), most raw poultry contains campylobacter and other bacteria such as salmonella and Clostridium perfringens. Additionally, raw meat can have salmonella, E. coli, yersinia, and other bacteria that can make you very sick.

Parchment paper, also often called “baking paper,” is a super handy item to have in your kitchen! It can be used on baking sheets, inside cake pans, and on other baking containers to act as a barrier between the dish and the food being baked or cooked. It keeps food from sticking or burning on the baking dish, and it makes food much easier to remove from those dishes once they’ve been cooked.

For a round cake tin, cut a circle of parchment paper for the bottom of the tray, and then grease or butter the sides of the tin like you normally would.
For extra help containing those sprinkles, lay the parchment paper on a baking sheet that has an edge around it. That way the sprinkles will stay on the parchment paper and in the baking sheet, no matter what.
The parchment paper distributes the heat to the cookies more evenly, keeps the bottoms from burning, and prevents the cookies from spreading too wide as they bake.
When the muffins are done baking, you should be able to turn them out easily onto a clean linen towel and peel the parchment off of the bottoms of the muffins.
You won’t get any pretty designs in your frosting from the parchment paper pastry bag, but it’ll allow you to frost and decorate baked goods when you find yourself without a real pastry bag.

Aluminum pans can make acidic fruits taste really bitter, and the acid from the fruits could also react with the pan, causing damage.
This is an especially great method to use when cooking fish that still has its skin on.
You can use this same method for rolling out slice-and-bake cookie dough.
The parchment can come up over the veggies, or it can just create walls around the ingredients. Either way, you should get steamed veggies and have very little left to clean up.
This also makes it a lot easier to cut the casserole. Just do it on top of the parchment paper, and then throw it out or compost it once you’re done.

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Parchment paper and wax paper are different products. Wax paper shouldn’t be put into the oven, whereas parchment paper can be baked up to 425 °F (218 °C).
Most parchment paper is compostable, so think twice before you throw it out! If it isn’t too badly burnt or messy, add it to your composting pile.

Why you should preheat your baking sheet

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Mark Hatfield/Getty Images

Warmer baking sheet = faster cooking.

Blame it on your oven, our kitchen and cooking writer, Valerie Li, says. “Every oven is different and has hot spots, which are areas that heat up faster than others,” she explains. “To prevent the hot spots from unevenly cooking your food, you should always preheat the pan or baking sheet.”

Another perk? Preheating your baking sheet can also cut down on your total cook time, Valerie notes, as the pan will already be hot. That means that your food will start cooking as soon as you put it onto the baking sheet, instead of having to wait for the oven to heat up the sheet before it starts cooking your food.

When to preheat your baking sheet (and when not to)

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Tako Burito/Getty Images

Preheating a baking sheet is best for when you’re roasting vegetables or meat, as you want that high heat and crispy texture. But it isn’t a good method for every type of cooking. After all, there are exceptions to every rule, including this one.

While preheating your baking sheet for veggies or meat is a great idea, doing it for cookies (or any other baked goods), on the other hand, is not. “Baking typically requires exact time and temperature for all ingredients to work, so preheating is not recommended,” Valerie warns, adding, “Another concern is that cookie dough tends to stick if the surface gets too hot.”

Frequently Asked Questions

The baking sheets can withstand the high temperature of up to 480 degrees Fahrenheit.

What Can I Use If I Don’T Have A Baking Sheet?

One option for a baking sheet substitute is to use an upside-down baking pan. Another option is to use a large piece of foil, folded over a few times for thickness.

Can You Put Just Aluminum Foil In The Oven?

Yes, you can put just aluminum foil in the oven.

Are Baking Sheet Broiler Safe?

In general, baking sheets are broiler safe. However, it is important to always check the manufacturer’s instructions to be sure. If a baking sheet is not specifically labeled as broiler safe, it is best not to use it in the broiler.

Can Parchment Paper Be Used Under The Broiler?

Yes, parchment paper can be used under the broiler. It is important to keep an eye on the food while it is under the broiler, as it can cook quickly.

Is It Safe To Put A Baking Sheet In The Oven?

You can put a baking sheet in the oven, but you should always check the oven’s temperature before putting anything inside.

Can You Use Aluminum Foil Baking Sheet?

You can use aluminum foil baking sheet to bake food. It is a good way to cook food because it prevents the food from sticking to the baking sheet and it also helps in distributing the heat evenly.

Can You Put Only Aluminum Foil In The Oven?

Yes, you can put aluminum foil in the oven as long as it is not crinkled or folded.

What Can I Use Instead Of A Bake Sheet?

You can use a jelly roll pan or a sheet cake pan.

What Temperature Can Baking Sheets Withstand?

Baking sheets can withstand temperatures up to around 550 degrees Fahrenheit.

Are Baking Sheets Oven-Safe?

Baking sheets are oven-safe.

What Is The Difference Between A Cooking Sheet And A Baking Sheet?

A cooking sheet is a flat, metal sheet with a raised edge that is used for cooking and baking items like pancakes, eggs, and cookies. A baking sheet is a flat, rectangular metal sheet that is used for baking cakes, breads, and other pastries.

Can Baking Sheets Handle 500 Degrees?

Yes, baking sheets can handle 500 degrees. However, this does not mean that they should be used at this temperature. The maximum safe temperature for most baking sheets is around 450 degrees.

Why Do Baking Sheets Warp In The Oven?

The metal in a baking sheet is malleable, meaning it can be reshaped with pressure. When heated, the metal in a baking sheet expands at a greater rate than the plastic or rubber around the edges. This causes the metal to stretch and warp, creating the familiar convex shape.

Can Sheet Pans Go In The Broiler?

Yes, sheet pans can go in the broiler. However, it is important to use caution when doing so, as the high heat can cause the pans to warp and/or emit harmful fumes.

What Sheet Can You Put In The Oven?

Sheet metal, particularly steel, can be put in an oven to heat up. This can then be used to bend and shape the metal.

Can I Put Aluminium Foil In Oven?

No, aluminium foil should not be put in the oven. It can cause a fire.

Can I Bake With Just Aluminum Foil?

You can bake with just aluminum foil, but it’s not the best option. The foil won’t heat evenly, so your food may not cook evenly. It’s a good idea to use foil as a liner for pans to prevent sticking, but don’t rely on it for baking.

Baking sheets can go in the oven, but they should not be used to bake anything at a high temperature.

About This Article

Parchment paper is a handy kitchen essential that won’t burn or melt in the oven. Use it to line your cookware before putting it in the oven to keep your baked goods, roasts, or casseroles from sticking to the pan. You can also use it to make steaming pouches, cupcake or muffin wrappers, or even a DIY piping bag for frosting. Making a messy treat? Lay out a bit of parchment paper on your counter to keep it clean. For tips on using parchment paper to make a steaming pouch, read on!

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Things You’ll Need

Parchment Paper
Scissors

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Grease your cake pan with butter and flour to keep your cake from sticking to it.
Mix your dry and wet ingredients separately and then combine them to avoid overmixing your batter.
Stick a toothpick into the center of the cake to see if it’s done—if it comes out clean, take the cake out of the oven.

Measuring implements
Hand or stand mixer
Baking pans
Toothpick (or wooden skewer)
Spatula
Oven
Oven mitts or protective gloves
Cooling rack

How to preheat a baking sheet

It’s as simple as it sounds—toss the pan in the oven as soon as you turn the oven on to give it a chance to heat up. Keep in mind that where you put the sheet in the oven also matters. Heat is highest at the bottom of the oven so your baking sheet will heat up quicker if you place it on the bottom rack as opposed to the top rack.

Make sure you’re using a high-quality sheet, too, for the best cooking results. Of all the baking sheets we’ve tested, we liked this Nordic Ware one the best because it has incredibly even heat distribution and is the perfect weight and size (lightweight enough that it’s easy to handle yet large enough that it can hold over a dozen cookies!).

To cook bacon in the oven, first preheat your oven to 400 °F (204°Celsius). Place the slices close together on a broiler pan covered with aluminum foil, and put the pan in the oven. Cook the bacon for 12-15 minutes then remove the pan from the oven and use tongs to flip the bacon over. Cook the bacon for another 8-10 minutes or until
it’s crispy. Remove the bacon from the oven and let it cool before serving!

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Ingredients

1 pound bacon
½ teaspoon ground black pepper
½ cup brown sugar

¾ pound fresh green beans
5 strips of bacon
3 Tablespoons butter, melted
1 teaspoon ground black pepper
¼ teaspoon garlic powder
¼ cup brown sugar
Soy sauce

Place bacon slices on a broiler pan.Stretch the bacon out so it isn’t folded or overlapped with other pieces of bacon. This will ensure that the bacon cooks evenly.If you’d like, you can line the bottom of your broiler pan with aluminum foil to make it easier to clean up the bacon drippings.
Stretch the bacon out so it isn’t folded or overlapped with other pieces of bacon. This will ensure that the bacon cooks evenly.
If you’d like, you can line the bottom of your broiler pan with aluminum foil to make it easier to clean up the bacon drippings.
Bake the bacon for 12-15 minutes on first side.If cooking the bacon at 425°F (218°C), it might be best to only bake it for 10 minutes on the first side.
If cooking the bacon at 425°F (218°C), it might be best to only bake it for 10 minutes on the first side.
Remove the bacon from the oven. Flip it over and continue to bake for 8-10 minutes.If cooking the bacon at 425°F (218°C), consider checking it after 5 minutes on the second side.
If cooking the bacon at 425°F (218°C), consider checking it after 5 minutes on the second side.
Continue baking until the bacon is as crispy as you desire. Remove the bacon from the oven.

Preheat the oven to 325℉ (160℃).
Lay the bacon slices on a baking sheet covered with aluminum foil. Sprinkle leftover sugar over the top of the bacon.
Cover the bacon with another layer of aluminum foil. Take a second baking pan and lay it on top of the bacon. This will flatten the bacon flat as it cooks.If you don’t have a second baking sheet that fits snugly into the first one, use another oven-safe pan or two.If you don’t have aluminum foil, parchment paper will also work.
If you don’t have a second baking sheet that fits snugly into the first one, use another oven-safe pan or two.
If you don’t have aluminum foil, parchment paper will also work.
Place the baking sheet in the oven and let the bacon cook for 15 minutes. Check the progress of the bacon by lifting the aluminum foil or parchment paper.
If the bacon is brown and crispy, remove it from the oven.If the bacon is still pale and not crispy, let it continue cooking at the same temperature.
If the bacon is brown and crispy, remove it from the oven.
If the bacon is still pale and not crispy, let it continue cooking at the same temperature.
Remove the bacon from the oven when it is brown and crispy.

Preheat the oven to 400℉ (205℃).
Wash the green beans and cut off their tips. Lop off any brown or bruised spots.
If you do not have a microwave, this step can also be completed in a skillet on the stove or in the oven.
Remove the green beans from the stove and drain them. Use a paper towel to pat them dry.
Grab a bunch of green beans and wrap a piece of bacon around it. Secure the bacon in place with a toothpick and set it on a plate. Continue bunching beans, wrapping them in bacon, and securing the bacon with toothpicks until all of the beans and bacon have been used.
Mix the butter, soy sauce, garlic powder, pepper and brown sugar in a small bowl. Use a whisk to combine the ingredients well. Working one at a time, dip the green bean bunches into the sauce. Be sure to coat them on all sides. Lay the coated green bean bunches on a baking sheet or baking pan.

1 cup (200 g) of unsalted butter, softened
1 cup (200 g) of granulated sugar
½ tsp (3 g) of salt
2 teaspoons (9.9 mL) of vanilla extract
5 eggs, room temperature
2 cups (400 g) of cake flour

¾ cup (170 g) of unsalted butter, softened
¾ cup (94 g) of unsweetened cocoa powder
¾ cup (90 g) of flour
¼ tsp (1 g) of salt
½ tsp (3 g) of baking powder
1 cup (225 g) of granulated sugar
3 eggs, room temperature
1 teaspoon (4.9 mL) of vanilla extract
cup (120 mL) of buttermilk or sour cream

¾ cup (94 g) of flour
¾ tsp (4 g) of baking powder
4 large apples of any variety
2 eggs, room temperature
¾ cup (170 g) of granulated sugar
Pinch of salt
teaspoon (2.5 mL) of vanilla extract
cup (120 mL) of unsalted butter, melted

Believe it or not, sugar is a wet ingredient because it’s always creamed with butter (a wet ingredient).
If you don’t have cake flour, use 2 cups (400 g) of all-purpose flour and 2 tbsp (28 g) of cornstarch.
Greasing and flouring the pan makes it easier to remove your cake later.
Add the eggs and vanilla to the butter mixture. Add the eggs one at a time to the creamed butter and sugar, making sure not to get any shells in the bowl. Drop in 2 teaspoons (9.9 mL) of vanilla extract, and combine everything with your electric mixer.Beat the mixture until the eggs are completely incorporated with the butter.
Beat the mixture until the eggs are completely incorporated with the butter.
Stir in the cake flour. Dump the flour into the bowl. Keep your mixer on low, or stir the flour into the egg and butter mixture with a wooden spoon. Mix until everything is incorporated.
Pour the cake batter into your greased pan. Use a spatula to scrape the batter from the bowl and into the pan. Smooth out the top with the back of the spatula, and bang the pan on the counter once or twice to release any air bubbles.
Bake the cake for an hour. Place your filled pan in the oven in the center of the bottom rack, and set your timer. Check your cake after 1 hour by inserting a toothpick in the center of the cake. If the toothpick comes out clean, it’s done! If the toothpick has batter on it, leave the cake in the oven for 5 more minutes.
Continue testing your cake in 5-minute intervals if it’s not done after the hour. Take it out of the oven the moment the toothpick comes out clean.
Continue testing your cake in 5-minute intervals if it’s not done after the hour. Take it out of the oven the moment the toothpick comes out clean.

Gather your ingredients. You’ll need your average dry and wet ingredients and 4 large apples for this apple cake recipe. The dry ingredients include ¾ cup (94 g) of all-purpose flour, ¾ tsp (4 g) of baking powder, and a pinch of salt. The wet ingredients are 2 eggs, ¾ cup (94 g) of sugar, teaspoon (2.5 mL) of vanilla extract, and cup (120 mL) of melted butter.
Choose whichever apple you like the flavor profile of the most. Granny Smith apples will give your cake a tart flavor, whereas Fuji apples will make it sweet.
Choose whichever apple you like the flavor profile of the most. Granny Smith apples will give your cake a tart flavor, whereas Fuji apples will make it sweet.
Grease and flour your cake pan, then preheat the oven to 350 °F (177 °C). Use a 8 in (20 cm) springform pan for this recipe, as it’ll make removing it that much easier later. Rub butter inside the pan, then sprinkle a small amount of flour over it. This keeps the cake from sticking to the pan while it bakes.
Melt the butter and allow it to cool. Put the butter in the microwave or on the stovetop and warm it until it becomes liquid. Let it come to room temperature while you prepare your other ingredients.
Try to make all your apple chunks the same size, so they cook evenly in your cake.
Blend the wet ingredients together. Use a hand or stand mixer to cream the sugar and butter. Then, add the eggs one by one, mixing the batter in between. Finally, incorporate the vanilla into the batter.
Add the dry mixture to the wet mixture. Pour half of the dry mixture into the wet mixture and stir until all the flour is incorporated. Then, dump the rest of the dry mixture into the batter and stir again. Stop mixing once no flour can be seen.Do your best not to overmix your batter, which could give your cake a gummy texture.
Do your best not to overmix your batter, which could give your cake a gummy texture.
Fold in the apples. Use a spatula to gently incorporate the apples into the batter. Don’t over-mix the batter, since this will lead to a dense, stiff cake.

Read the ingredients list and directions before you start baking. Having your ingredients ready to go can save a lot of time and hassle. Make sure you know what a recipe entails before you decide to bake it, especially if it means taking a quick trip to the grocery store.
This process is called “greasing” and prevents the cake from sticking to the pan while it bakes.
Mix the cake batter as specified in the recipe. Some recipes can be mixed with a stand or hand mixer, while others ask to be folded with a spoon or spatula. This wording is especially important because how you mix a batter can change its density and texture.
For example, angel food cakes are often folded to keep their light and fluffy texture.
For example, angel food cakes are often folded to keep their light and fluffy texture.
Place the pans on the center rack of the preheated oven. The center or bottom rack (depending on your oven’s design) is the hottest area of your oven. Setting your cake there to cook ensures that it’ll cook evenly.
Put cake pans on a baking sheet in case the batter bubbles over.Keep cake pans from touching each other or the oven wall while baking.
Put cake pans on a baking sheet in case the batter bubbles over.
Keep cake pans from touching each other or the oven wall while baking.
Set a timer for the median of a recipe’s baking time. If the recipe has a baking time range, set your timer to the median or middle number. For instance, bake it for 35 minutes for a range of 34 to 36 minutes. Using the median will ensure that the cake won’t be under- or over-cooked.
Resist the urge to open the oven door while your cake is baking, as this makes heat escape and may cause things to cook unevenly.
Resist the urge to open the oven door while your cake is baking, as this makes heat escape and may cause things to cook unevenly.
Check for cake doneness. Gently insert a toothpick or wooden skewer into the center of a cake before turning off the oven. The cake is done if the toothpick comes out clean or has a few small crumbs on it. If it doesn’t, place the cake back in the oven for another 5 minutes.
Place the pan on a wire rack to cool for 15 to 30 minutes. Run a thin spatula around the pan edges to loosen the sides. Place the wire rack over the top of the pan, invert it, and tap it lightly to remove the cake.

Oven temperatures vary, so keep a close eye on your cake to make sure it doesn’t over-bake.
Always wear oven mitts or protective gloves when retrieving the cake from the oven to avoid burns.
Keep small children and pets out of the way when opening a hot oven.