how to make the best cake ever?!

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When baking a cake you do need to follow the recipe very close. Not only with the measurement of the ingredients but such things as:
How many minutes to cream the sugar and butter
How long to mix after you add the eggs
Whether your ingredients should be at room temp. or not.
The size of the pan being used to bake in.
Make sure the temp. of your oven is accurate.
Do not sub ingredients..if it calls for butter then use real butter, if it says cake flour don't use all-purpose.
The mixing time for each step is very important. Over mixing or under mixing either one can give poor results.
If the recipe says to fold egg whites in, make sure you fold it, not stir, you don't want to deflate the egg whites.
The temperature of your ingredients is important as to how they react with the other ingredients.
If you use a pan too small for your recipe the cake will try to rise too high and likely fall back down, causing a very dense and sometimes doughy cake.
If you use a pan which is too small for your recipe the cake will bake too fast and could burn and dry out.
The temperature of your oven could be off which would alter the outcome of your cake. Purchasing an inexpensive oven thermometer is a good idea so you can double check if your oven is heating to the temperature you set it for.
Don't give up on this. Scratch cakes are delicious and do not have all of the additives and preservatives found in a box mix. Once you get the hang of using the recipes you have you can start experimenting with your own ideas.
I hope this helps.

You can try to bake a cake called" Victoria Sandwich" It's a cake and it is soft.
Ingredients:
- 100g self raising
- 100g Castor sugar
- 100g margarine
- 2 eggs
- 1/4 teaspoon vanilla essence
Fillings:
-Jams(strawberry/ peach/or any thing else)
- icing sugar
Decorations:
- Cherries
- Mint leaves
Oven:180 degrees gas mark 4
Method:
Note: The oven should be always preheated before you prepare your mixture.
1)Grease two 2 by 15 - 18cm sandwich tins and line the base with grease proof paper(so as the cake base does not stick to the tins).
2)Sieve flour on a plate.
3)Put the margarine and the sugar together in a bowl. Cream either with the electric whisk or by hand with a wooden spoon(I prefer to use by hand so as you can see the change in the mixture more easily.) until light and fluffy. Beat eggs lightly with vanilla essence in another bowl. (Do not over beat the mixture otherwise the cake will be flat and not spongy)
4) Little by little add in the beaten eggs. Mix it with the wooden spoon until the eggs is completely added.(If the mixture is curdle you can add in some flour.)
5)Carefully fold in the sieved flour with a metal spoon.( you must fold the mixture by doing the number in the bowl. The flour will therefore be well mixed.)
6)Make sure that the flour is well mix to the mixture. Divide the mixture between the two sandwich tins.
7)Put to bake for 180 degrees gas mark 4 on the middle shelf for 20-30 minutes until the cakes are golden brown.
8)Remove the cakes from the oven, remove from tins. Put it on the cooling rack and leave to cool for a couple of minutes.
9)Sandwich the cakes together with jam(put jam on one cake then put the other one on the jam cake)
10)Sprinkle(use a sieve to sprinkle sugar) the top with the icing sugar.
11)Decorate as you want.

Hope you will like it and it will help you:-)

It is really hard to make a cake from scratch that comes out good. Maybe you could try a box cake but doctored up? I have one for chocolate cake that you add sour cream and pudding mix to it, and OMG , it is soooooo good! You can find lots of recipes for cakes like this on the internet.

Do you know how to measure properly? Because baking is a science and everything has to be there in proper amounts for it to work correctly. You cannot just throw things together the way you can when cooking.

the cake is a lie