Can a Beginner Baker Make the Perfect Apple Cake? Just Ask This Math Teacher

Are you an expert cook who can churn out sauces and stews with the best of them, but gets defeated by sunken cakes and stiff doughs? Let’s be honest: It’s possible to be a passionate home chef who truly “can’t” bake. After all, the skill set needed to make muffins from scratch is very specific; simply mixing ingredients in the wrong order can turn your perfect breakfast into a gooey mess.

It’d be ideal to stop relying on boxed cake mix, so we sought out some advice from baker (and math teacher) Benjamin Delwiche. His book, Dessert Course, uses STEM principles to un-puzzle the mysteries of baking. He writes, “I break down the mathematical and scientific elements of a recipe in a way that is approachable and understandable for even the most beginner of bakers. Like in math, the precision and structure of baking sometimes scares people away. The goal of this book is to empower bakers of all levels to broaden their skill sets by trying new recipes and learning the science behind fundamental principles.”

In his book, Delwiche teaches us to make some of our favorite sweet treats using novel, mathematics-inspired methods that help you perfect the texture and flavor of classic baked goods. Case in point? His fluffy apple cake, topped with an incredible caramelized honey sauce.

To make the cake itself, you’ll simply need to utilize Delwiche’s “Wet and Dry Method.” It may sound fussy, but it’s as simple as whisking wet and dry ingredients separately before combining them. Once you’ve used the method to great success, you’ll gain a better understanding of what this method actually accomplishes and why it works so well — which means you can start getting more creative with your own baking projects. Plus, if you failed trig way back when, you’ll start feeling a little less resentful about using math in daily life.

Apple Cake

Mixing Method: Wet and Dry

Yield: One 9×13-inch (23×33cm) cake

Prep Time: 20 minutes

Bake Time: 40 to 50 minutes

Ingredients

• 2¾ cups (385g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• 2 teaspoons cinnamon
• 1½ cups (300g) granulated sugar
• ½ cup (100g) light brown sugar
• 4 large eggs
• 1¼ cups (250g) vegetable oil
• 2 teaspoons vanilla extract
• ¾ cup (170g) buttermilk
• 3 cups (369g) apples, peeled and diced into ½-inch (1cm) cubes, from about 1 pound (454g) of apples (I prefer a tart apple like Granny Smith)
• 1 cup (113g) walnuts, chopped and toasted
• 1 batch Caramelized Honey Sauce (see below)

Special Equipment

• 9×13-inch (23×33cm) baking pan

Instructions

Method

1. Preheat the oven to 350°F (180°C) and prepare the baking pan with nonstick baking spray and a parchment paper sling that covers the bottom and long sides of the rectangle.
2. Follow the Wet and Dry Method (see below), adding the apple cubes along with the buttermilk in the wet ingredients and finish the batter by adding the walnuts.
3. Spread the batter in the prepared baking pan and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
4. Remove from the oven and cool in the pan for 10 minutes before lifting each loaf out of the pan with the parchment sling and placing on a baking rack to cool completely.
5. Serve at room temperature with the hot Caramelized Honey Sauce.

The Wet and Dry Method

The perfect use case for the Wet and Dry Method is a classic muffin. For this reason, the method is also commonly referred to as the “muffin method.” I prefer the name Wet and Dry Method, so as not to limit its power to create a coarse and fluffy texture to muffins alone. This method especially shines when using liquid sweeteners like honey and/or melted fats or oils.

1. Whisk all the dry ingredients together in one bowl.
2. In a separate bowl, whisk together all the wet ingredients, including the sugar.
3. Add the dry ingredients to the wet ingredients and mix with a silicone spatula just until there are no more streaks of dry flour. There may be some lumps left in the batter, but that’s OK!

Caramelized Honey Sauce

Yield: 2½ cups

Prep Time: 20 minutes

Ingredients

• 1 cup (350g) honey
• ¼ cup (57g) water
• 1 cup (227g) heavy cream, warmed
• ½ teaspoon table salt
• 1 teaspoon vanilla extract

Special Equipment

• Saucepan

Instructions

1. Add the honey and water to a saucepan and set over medium heat. Leave undisturbed to cook until the honey caramelizes and turns a deep amber color (approximately 5 to 10 minutes).
2. Remove from the heat and slowly and carefully whisk the cream into the honey. Add just a few tablespoons at a time at first. The mixture will bubble up, so make sure you’re using a saucepan with plenty of space above the surface of the honey.
3. Finish by whisking in the salt and vanilla. Serve warm.

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Recipe taken from Dessert Course by Benjamin Delwiche. Published by DK, April 1, 2025.