Baking Tip: how do I make made-from-scratch cake moist(er)?!


Question: Baking Tip: how do I make made-from-scratch cake moist(er)!?
I recently baked my first cake from scratch for my sister's birthday!. It was a two-layer double chocolate cake with ganache icing!. Everyone agreed that the icing was spectacular, and that the cake itself was pretty good!. I'm not happy with "pretty good!." =) The flavor was fine, but it was a tiny bit dry, especially in comparison to the luscious icing!.

I've heard everything from substituting melted butter for oil, to adding MORE oil, to adding applesauce, to adding buttermilk!. Do any of these actually work well!? Which ones!? I'm especially interested to hear from any professional bakers/chefs!. BTW, I monitored the cake obsessively and took it out the very minute the toothpick was clean!. So I don't think I overcooked it!.

Thanks! My brother's birthday is coming up in a month or so and he wants one, too (but he expects three layers!) =)Www@FoodAQ@Com


Answers:
Tips I use are:
add mayonnaise
add cream cheese
add pudding mix
add cream of coconut:

Here some to try out:

MIDNIGHT MAYONNAISE CAKE

2 c!. sifted cake flour
1 c!. sugar
1/2 c!. cocoa
2 tsp!. soda
1/4 tsp!. salt
1 c!. mayonnaise (Kraft Miracle Whip)
1 c!. cold water
1 tsp!. vanilla

Sift cake flour, sugar, cocoa, soda and salt into bowl!. Stir in mayonnaise, water and vanilla!. When thoroughly mixed, beat well for 200 strokes, scraping spoon and bowl several times!.
Pour into 2 floured and greased pans or one 9 x 13 x 2 inch pan!. Bake at 350 degrees for 30-35 minutes!. Frost as desired




This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one!.
There is no need for frosting, one of the most moist cake I have ever eaten!.

CREAM CHEESE POUND CAKE

1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla

Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla

Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completely




If you like coconut!.!.!.!.!.!.!.!.!.!.this is the most wonderful cake !!!!!

White On White Cake
18- 24 servings

1 box white cake mix
15 oz can cream of coconut
8 0z of frozen whip cream
14 oz flaked coconut

In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while warm
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while coldWww@FoodAQ@Com

I wouldn't change the recipe if you were happy with the taste!. My first question is did you use powdered, melted bakers chocolate, or melted chocolate chips!. All these will all change the amount and type of moisture!. also whipping you batter at a high speed until fluffy will add moisture!. Feel free to email me with further questions!.Www@FoodAQ@Com

The best thing to put in cake mix is a package of instant pudding , (dry) works great !Www@FoodAQ@Com

How nice of you to do that for your sister!.!.!.I wish my brothers were that considerate ;)
I would suggest finding a different recipe that includes applesauce, rather than messing with the one you have!. I think applesauce is the best for making a cake more moist, because it does so without making it more dense or sticky!. The cake should stay light fluffy but be less dry!. Besides that, it's healthier for you than adding more oil!.
Some good recipe sites to search:
www!.allrecipes!.com
www!.cooks!.com
Good luck!
Edit: I actually meant finding a recipe that calls for applesauce originally!. I don't have any one in particular, but I've seen plenty around, so I'm sure it wouldn't be hard to find one!. But I have to say, the recipe that the person below me posted sounds like it would be at least as good, so I'd actually reccommend giving that a shot as well (unoriginal advice, I know!. :)Www@FoodAQ@Com

Try substituing some cornstarch for some of the flour!. I'm afraid it's been years since I did this so can't remember quantities but try 1/8 cup of cornstarch and 7/8 cup of flour!. There used to be a commercial cake mix that had "pudding in the mix" and that's what it had!. And are you using all-purpose flour or cake and pastry flour!? That can make a difference but check your recipe carefully as many are designed for all-purpose flour which has more gluten and therefore is a little 'stronger'!. You may need to adjust quantities of flour if you use cake flour!.Www@FoodAQ@Com

I would check out other cake recipes and visually compare ingredients!. There are tons of interesting made from scratch cake recipes out there, especially if you can get a hold of older cook books when from scratch cakes were the thing and it wasn't 'acceptable' to bring a box cake to an event!. an old one I have eaten that is very moist and delicious involves mayonnaise! also, another way to test for doneness is to touch the center of the cake!. If you leave an impression, not done!. if it springs back immedietaly, you are good to go!. It is faster than the toothpick method and fool proof as well!. Have fun with your search!. Baking from scratch is the bomb!!Www@FoodAQ@Com





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