Anyone well versed in achieving proper texture for cake? People who bake only please?!
I bake a lot of cakes but more often than not they come out more like a muffin texture than cake.. I tried my first red velvet recipe last night and the texture of this cake is just out of this world! Probably one of the best I have ever made. I think that the baking soda and vinegar (all red velvet recipes have the final step of mixing the 2 and then adding to the batter) had a lot to do with how nicely it came out and was curious if this same method could be done in a regular yellow or chocolate cake? Anyone ever try it or have any other suggestions?
Answers:
Many cakes use the addition of buttermilk, sour cream or yogurt. These give the cake a moister quality. In the case of sour cream the cake may be a bit denser but still moist.
Next time you make a cake substitute the water called for with buttermilk or yogurt.
Chocolate cakes tend to get overly dry if over baked by just a bit. Yellow cakes do not suffer the same fate as much. Yellow cakes are a bit moister than white cakes due to the addition of the egg yolks.