Can someone please give a tip on how to make a super super moist cake?!
Can someone please give a tip on how to make a super super moist cake?
Something easy would help...thank you
Answers:
The trick to a moist cake is brushing each layer liberally with simple syrup.
Source(s):
Culinary grad, executive Chef, and I have a small side business making celebration cakes.
add just a lil extra oil
I've heard you can replace the eggs with mayo, but I've never tried it.
honestly there's no crime in following a box cake mix exactly as directed or substituting the eggs and oil with mayo to give you the moistest cake ever. don't over mix. it makes the cake tough. all a box cake mix is the same dry ingredients you would put in a cake made from scratch premeasured for you.
Add butter to the recipe, or use an extra egg, or you can add 1/2 c of gingerale to replace 1/2 c of the water called for...it's really good.
Here are a few suggestions, 1. cooking oil, 2. Mayo, 3. Pudding mix. I make wedding cakes and most people like them moist, those are some of my tricks. Good luck!
Ignore other answers(all bad). Use any box cake mix. Follow directions, then add about 3/4 cup of apple sauce to your mix.
I always put a package of instant pudding in a cake.
i add the eggs, as directed and then add 1/4 cup cream of cocoanut or 1/4 cup mayonaise. it makes the cake moist and delicious.
i usually add instant pudding mix and a little extra oil - and don't overcook it of course. i usually try to match the pudding flavor to the cake flavor - for ex. add vanilla instant pudding mix for a vanilla or yellow cake and chocolate mix for a chocolate cake.
you can add some pudding to it. seriously. or add more oil to it.
If you like moist cakes, you should really try "Babà al rum", one of the most famous Naples' sweets.
You can find a lot of recipes for it in the net, and I think that even outside Italy, confectioners of southern Italian origin should have an high likelihood of havin it in their offer: Neapolitans are very fond of it and look for it even if they live far away.
Use one part ground oatmeal to two parts regular flour. I found this in Cookling Light magazine. They say you can notice a difference and it's better for you than regular flour.
try adding another egg and 2 tbl spoons of veggie oil...
Instead of oil, try applesauce.
Moist Caramel Apple Cake recipe
Ingredients
1 package yellow cake mix 1/3 cup vegetable oil
1 package (4 oz) vanilla Instant Pudding; or French 3 medium granny Smith apples peeled; coarsely chopped
1 cup water 30 Kraft caramels unwrapped
4 eggs 1/4 cup milk
Directions
Preheat oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan or
a ten inch tube pan.
Beat cake mix, dry pudding mix, water, eggs and oil in a large bowl with
electric mixer on low speed until blended. Beat on high speed 2 minutes.
Gently stir in apples. Pour into prepared pan.
Bake 50 minutes to 1 hour or until toothpick inserted in center comes out
clean. Cool 20 minutes; remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on HIGH for 2+ minutes;
stirring every 30 seconds until blended.
Cool 10 minutes until slightly thickened. Drizzle over cake.
Make your cake any way you like. When you remove it from the oven, put it on a wire cooling rack for 5 minutes. after 5 minutes (it will still be hot) wrap the cake completely in saran wrap. let it set overnight or until it completely cools. this locks the steam(moisture) in. I got this tip from a cake website that i am a member of. I was skeptical at first, but it really works. I always have people say that I make the most moist cakes they have ever had. Even after 2 or 3 days it still tastes fresh. BTW, it will not make make the cake soggy or mushy.
don't substitute the eggs they help to make the cake rise, just add a little more oil to it and bake at 350 degrees. and please don't use mayo. a cake baked with it tastes like mayo.