How can I make a cake recipe yield a moister cake?
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rh1 (
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December 18th, 2008
I have a recipe for Caramel Cake that is delicious, but it always comes out on the dry side.
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11 Answers
I am not the baker, but I do have a chocolate cake recipe that calls for sour cream and it comes out very moist, it uses the usual dry and wet ingredients but I think its that extra oomph of sour cream that gives it the moistness!
Check out “The Cake Doctor” and “Cupcakes!” by Anne Byrn
Essentially she adds a package of dry pudding mix to recipes for increased moisture.
See also this link
It really works! I do it routinely…..
I seem to remember my mom adding mayonnaise. Don’t remember what kind of cake, though. I was probably too busy thinking about licking the bowl.
I’ve heard the shredded zuchini works for a moister cake as does applesauce. I’ve never tried either.
Be very careful not to over bake your cake- no matter which recipe you use. Also, be careful not to over beat the batter. Use an oven thermometer to check the oven temp. If it is a few degrees too hot, your cakes will be dry.
My mother decorates cakes and everyone always raaaaaaves about how moist her cakes are. She just takes them out of the oven a few minutes before the recommended baking time is up.
my mother told me once that not a lot but a little bit of oil when mixing the ingrediants always helps
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