Bake at a high temperature and in shiny aluminum pans.
"I met a baker from a supermarket a couple of years ago and asked how he got consistent fine cakes. He said to bake at 400 degrees for a better crust and better crumb," says Eckhardt, author of "Cakes from Scratch in Half the Time" (Chronicle Books, 2005).
The temperature is 50 to 75 degrees higher than conventional recipes. According to Eckhardt, the lower temperatures have traditionally been used because they're foolproof.
"Home cooks weren't trusted to not burn the cake," Eckhardt says. The higher temperature actually yields a cake with a better crust and better crumb, according to the cookbook author. Professional bakers like the higher temperature because they can shave 10 minutes or more off each cake. You can, too. Temperature is half the secret. The second is the pan. "Shiny aluminum gives you layers you can sail across the room. They're light without a hump in the center," Eckhardt says.
As for having more cake than you need as part of a small household, the author also has an answer for that. "Cakes freeze very well because of the high fat content. You can make a cake and freeze half."
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