Free Guide · Thermomix Baking
My simple guide to turning your favourite cake recipes into easy, foolproof Thermomix versions.
I've been creating recipes for Thermomix machines for 15 years now, and one of the most common questions I get is "how do I convert my family-favourite recipes to the machine?". Honestly, most of the time it is pretty tricky unless you are a very experienced Thermomix user, so my best advice is to stick to tried-and-tested recipes from experts while you are growing in confidence with your machine. Let me make the mistakes so you do not have to! I put every recipe through meticulous testing to ensure perfection, and my reputation for reliable, delicious, work-every-time recipes speaks for itself.
That said, there is one area I can absolutely guide you in, and that is simple cake batters. I can help you take those favourite cake recipes and turn them into easier Thermomix versions. So let's get stuck into it.
Meet the products
Four reusable liners, every cake shape covered
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Our reusable liners in action
See just how easily our liners drop in and the cake lifts out, bake along with us.
What this guide covers
This guide works for what I call simple cake batters (including cupcakes), where traditionally all the dry ingredients are sifted together, all the wet ingredients are beaten together, and then the two are combined. These tips are not for recipes that need egg whites beaten separately, that is a whole different kettle of fish!
Let's Convert
How to Convert a Cake Recipe for your Thermomix
A simple guide for cake batters · Thermomix or thermo cooker
The Tools
The Steps
If your recipe asks you to cream the butter and sugar, do that first. Add the butter (at room temperature) and sugar, mix 30 sec / speed 4. Scrape down the sides of the bowl, pushing all the mixture back to the bottom (by far the best tool for this is a Thermo Spoon Spatula), then mix a further 30 sec / speed 4.
Add all your remaining wet ingredients, including all whole eggs and egg yolks, mix 10 sec / speed 4.
Add all your dry ingredients, including flour, no need to sift first. Mix 20 sec / speed 3. Once the flour is in, never mix above speed 3: any faster starts to activate the gluten, like kneading bread dough. Great for bread, but the last thing you want in a light, fluffy cake.
Your flour probably will not be fully combined at this point, and that is ok. Finish folding it through by hand with a Thermo Spoon Spatula, this should take less than a minute. I would much rather you do 30 seconds of manual labour than risk a tough cake.
Your cake batter is ready! Pour into your lined tin or greased moulds. The easiest way is one of our reusable cake tin liners (classic round, loaf, square slice and the brand-new rectangular sheet cake). For mini individual cakes, the easiest option is our naturally non-stick Silicone Bar Moulds, no need to line them, just pour your mixture in and bake for 15 to 20 minutes.
Once you have poured or scooped out your batter, there is usually a decent amount stuck on and under the blades. To flick it off easily, blitz 1 sec / turbo. All the remaining batter flicks to the side of the bowl, ready to scrape out with your Thermo Spoon Spatula. Less wastage, more cake, easier clean-up.
A little reminder
Please remember this is just a guide. It will not work for every recipe, but my hope is that it is genuinely useful as you build confidence with your machine.
Want my popular Moistest Chocolate Sheet Cake recipe in the Thermomix? It is free on my website, check it out here.
Want to get more from your Thermomix?
Lining tins is the worst part of baking. Our Reusable Liners drop straight in, wipe clean and last batch after batch, in round, loaf, square and sheet so every cake is covered.
