How to Bake the Perfect Easter Cake: Tips That Actually Work

On the eve of Easter, housewives across Ukraine are preparing to bake kulich. To ensure the baked goods are fluffy, delicious, and don’t crack, experienced cooks recommend following a few important rules.

The main rule is not to rush

Kulich dough takes time to rise. After mixing, it should be left in a warm, draft-free place until it roughly doubles in size.

But an even more important stage is the curing in the forms.

Before baking, the dough in the pans should rise well, almost to the top. This will prevent cracks during baking and will make the kulich more airy.

When to put in the oven

Don’t immediately place the pans in the oven after rolling out the dough. Give it time to rise a second time—this significantly impacts the texture and splendor of the cake.

Yeast or yeast-free dough

One of the most common questions is which dough is better:

• yeast (classic, more airy);
• yeast-free (with baking powder, often with cottage cheese).

There’s no single right answer—it all depends on taste. If you already have a tried-and-true recipe your family loves, it’s best not to experiment before the holiday.

If you are baking for the first time, you can make two different versions and choose your favorite.

Little life hack

To make the Easter cake perfect:

• Avoid drafts during proofing;
• do not open the oven during the first minutes of baking;
• Use quality ingredients.

Following these simple tips will help you achieve truly delicious and fluffy holiday baked goods.