The Perfect Cake Kit

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Cake baking can be intimidating.

You begin with an image of perfection, followed closely by pressure and memories of cakes that went south. We’ve all been there, and we at ATK are going to share our secret of cake baking success: a great recipe and great equipment. We have worked out all the details during our exhaustive recipe and equipment testing process, so you can be sure that cupcakes, a layer cake, or even a simple pound cake will turn out just right. With our exclusive perfect cake kit you’ll be baking and decorating show stopping cakes in no time.

Nordic Ware 9-Inch Cake Pans, Set of 2


CAKE ★★★

Reviewed October 2013

Solidly built, with a light gold nonstick coating, this pan produced tall, fluffy, level cakes. Layers shaped up perfectly, no matter how the pan was greased. Upside-down cake and pizza released and browned well, but cinnamon buns were too pale.

Material: Aluminum with galvanized steel-reinforced rim
Features: Nonstick, light color
Care: Handwash only

A set of 2 Nordic Ware 9-Inch Cake PansA set of 2 Nordic Ware 9-Inch Cake Pans

OXO Good Grips 11” Balloon Whisk



Reviewed June 2012

With an ergonomic Santoprene rubber handle and a balanced, lightweight feel, this whisk was like an extension of a hand. It whipped cream and egg whites quickly, thanks to 10 wires that were thin enough to move through the liquid quickly but thick enough to push through heavy mixtures and blend pan sauces to smoothness.

Length: 11"
Weight: 3.7 oz
Construction: 10 Wires, 1.43 mm thick

An OXO Good Grips 11” Balloon WhiskAn OXO Good Grips 11” Balloon Whisk

Checkered Chef Cooling Rack, Set of 2



Reviewed February 2019

Although the grid pattern on this rack is slightly larger than on the other two models, it’s reinforced with an extra support bar that runs perpendicular to the three main bars. It had a touch more wiggle room in the baking sheets, but it kept pace with the other racks during recipe and durability testing.

Material: Stainless Steel
Dimensions: 16.5" x 11.5"
Cooking Safety: Broiler and Oven Safe up to 500°F
Cleaning: Dishwasher Safe

A set of two Checkered Chef Cooling RacksA set of two Checkered Chef Cooling Racks

The Perfect Cake Cookbook

Featured by QVC, Hallmark Home & Family, Tasting Table, and the Washington Post.

Cakes are the all-occasion dessert—the center of attention at birthdays, holiday celebrations, and dinner parties, and the most welcome brunch, after-school, or teatime snack. America’s Test Kitchen’s first all-cake book, The Perfect Cake, is the definitive guide to any cake you crave from Classic Pound Cake to enjoy anytime to a stunning and impressive Blueberry Jam Cake with brilliant jam stripes and ombré frosting.

In addition to foolproof recipes are features that make towering 24-layer Hazelnut- Chocolate Crêpe Cake as approachable as Applesauce Snack Cake. Sidebars include step-by-step photography for cakes with more advanced techniques like piping the ribbons of frosting that help give beautiful Rhubarb Ribbon Cake its name. Our years of test kitchen knowledge on the art and science of baking cakes provide all the tips and tricks you need for executing perfect cakes every time.

Recipes: 240+
Pages: 432 Pages
Format: Hardcover, Full-Color
Item Number: CL21

An overhead shot of The Perfect Cake CookbookAn overhead shot of The Perfect Cake Cookbook

Nordic Ware 9-Inch Cake Pans, Set of 2
Checkered Chef Cooling Racks, Set of 2
OXO 11" Balloon Whisk
The Perfect Cake Cookbook
Item Number: ATKPKK
Item Weight: 9.5 pounds

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Parchment paper being placed into the bottom of a cake panParchment paper being placed into the bottom of a cake pan

The Best Way to Grease a Cake Pan

For a clean release, grease, flour—and parchment—are key.

It may sound like overkill, but the most effective way to ensure that a cake releases cleanly from a baking pan is to grease the pan, line it with parchment paper, and then grease and flour the parchment and pan sides. The parchment guarantees that the cake pulls away from the pan bottom completely, and a coat of grease and flour on the parchment and up the pan sides helps the batter cling and rise and ensures that the parchment pulls away from the cake bottom without removing large crumbs.