There’s a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake.
Check the leavening agents. Looking again at the baking soda and powder,check if they are expired.
What makes a cake fluffy and light?
What is Creaming? Creaming is the magical step that creates a light and airy homemade cake. It describes the process of incorporating air into your batter, which (in conjunction with baking soda or baking powder) helps the cake leaven and rise.
What ingredient makes a cake more dense?
Eggs + yolks: Extra YOLKS means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you’d find in a bakery cake!
How do you fix a dense cake?
Adding a bit of oil can sometimes be the right call to make when you’re looking to fix a dry or dense cake. Your cake might have too many dry ingredients that are causing it to not turn out right. If you can add a bit of oil, then it’ll be much simpler for the cake to turn out just right.
What is a dense cake called?
Foam cakes have little to no fat, and usually have a larger proportion of egg. This gives them their lighter, airy texture (think angel food and sponge cake). Butter cakes on the other hand contain butter, margarine, or vegetable shortening, giving you the dense, moist cakes we know and love.
What does milk do in cake?
Milk is a nutrient-rich white fluid secreted from the mammary glands of female mammals. In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk.
How do you make cake soft and spongy?
Take the guide:
- Ensure The Temperature Is Correct. In order to make the cake spongy, the correct temperature of each ingredient plays an important role.
- Fold The Flour Carefully.
- Use Buttermilk As A Substitute.
- The Right Flour.
- Do The Sifting.
- Beat The Eggs Slowly.
- Sugar Syrup To Your Rescue.
- The Right Time To Frost.
How do you make cakes rise and fluffy?
How to Make a Cake Rise Higher
- Follow the Recipe.
- Add a Leavening Agent.
- Cream the Butter and Sugar.
- Fold Ingredients Together – Don’t Mix.
- Fill the Cake Pan Properly.
- Avoid the Batter Setting Too Quickly.
- Check the Oven Temperature.
Do more eggs make a cake more dense?
However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.
What happens if you put an extra egg in cake mix?
Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.
Why is my cake too moist?
When a cake mix is too moist, this is caused by the fact that the flour and other ingredients simply cannot absorb all of the moisture that was added. Another issue that can cause this is when there are not enough eggs.
Can a dense cake be eaten?
If your cake has shrunk but it cooked the whole way through and looks edible, then eat it. It might not look pretty but we’re sure it will still taste good. You could also cut your bake up into cubes and make mini cakes instead.
How to make a Super moist dense cake?
What makes a cookie dense, versus Cakey?
What makes a cake soft and fluffy?
Whether you call them cake rolls, Swiss rolls, jelly cakes, or some other regional nickname, these decadent desserts are sure to be a crowd pleaser. Once you get the hang of rolling them, these cakes are a snap to make. Simply bake, spoon on the filling
How to Prevent a Dry or Dense Cake
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.These nine essential baking guidelines can help you avoid making a cake that is too dry or thick.By putting these teachings into practice in your kitchen, you can ensure a soft and moist cake!
Dense.The nemesis of a cake crumb.Dry.
- The adversary of a cake crumb.
- Cakes that are too dry or thick have absolutely no place in this world.
- However, all too frequently, a cake with a seemingly innocent appearance might become a victim of one or both of these textural catastrophes.
It has occurred to me roughly 3,520,958 times, and I am always striving to prevent my cake (and myself!) from experiencing the thick or dry cake tragedy.There are methods for avoiding and preventing these undesirable textures.For numerous years, I’ve been experimenting with different cake recipes and have gained a great deal of knowledge in the process.In most cases, I can look at a recipe and predict the texture that will result from it.
- But every now and then, I’m not that fortunate, which is why I composed nine critical lessons that will assist us the next time we bake a cake from scratch.
I promise you SOFT & MOIST cakes!
1. Use Cake Flour
Use cake flour instead of all-purpose flour when baking a cake.Cake flour is a low-protein flour that has been ground to a superfine fineness to be used in baking.This moist, sensitive texture is carried over into your cake as a direct result.However, this is not a regulation that must be followed to the letter.
Some recipes are just unable to handle the fine consistency of cake flour.Chocolate cake, for example, already has cocoa powder, which is a soft dry ingredient that may be used in lieu of part of the flour in a recipe to make it more moist.Using cake flour and cocoa powder together typically results in a cake that is too light and crumbly to cut into slices.
- In the same way, carrot cake and banana cake include additional wet components (the fruits or vegetables), making cake flour an unsuitable choice since it is not strong enough.
- Use cake flour instead of all-purpose flour for baking vanilla cake, white cake, red velvet cake, vanilla cupcakes, and other cakes and cupcakes where a fluffy texture is desired, such as red velvet cupcakes.
- I’ve also had experience replacing cake flour for all-purpose flour to make a softer pineapple upside-down cake and a funfetti cake, which are both delicious.
(Use a 1:1 substitute and make no additional modifications to the recipe.) A new version of my pineapple upside down cake recipe has been added to incorporate it!) Swans Down and Softasilk are the brands of cake flour that I favor (and they are not sponsored!).Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.Both brands deliver high-quality outcomes at an affordable price.Cake flour may be found on the baking aisle, just next to all-purpose flour.
- If you are unable to obtain cake flour, you can substitute this cake flour replacement.
2. Add Sour Cream
Let’s add a creamy and light wet ingredient to assist avoid a dry, thick cake from forming.In most cake recipes, milk is called for to thin down the mixture and lighten the crumb, while sour cream is sometimes ignored in favor of buttermilk.In addition to the milk, a tablespoon or two of sour cream can be used.Of course, this varies from recipe to recipe, but you’ll find that sour cream is used in a lot of my cake recipes as well.
Take this ingredient’s potential for strength into consideration.I also use it in my cheesecake and no-bake cheesecake recipes, which you can find here.Plain yogurt can be used as a suitable substitute.
3. Room Temperature Butter / Don’t Over-Cream
I know I sound like a broken record on this one, especially if you’re a frequent SBA reader, but bear with me on this one.For recipes that call for room temperature butter, however, use room temperature butter instead.The majority of cakes begin with the creaming of butter and sugar.Butter has the ability to hold air, and the creaming process is the mechanism through which butter holds that air.
During the baking process, the trapped air expands, resulting in a light and fluffy cake.No air Means no fluffiness if the butter is not fully creamed.A thick cake, to be precise.
- However, let us assume that your butter was at the appropriate room temperature.
- You started creaming it with the sugar, but then you forgot to turn off the mixer.
- Over-creaming your butter and sugar increases the likelihood that the butter may trap more air than is necessary.
As the batter bakes, the additional air will be deflated, resulting in a cake that is too dense to cut into.It’s all a matter of science!In order to achieve the best results, cream the butter and sugar together for around 1-2 minutes.Additionally, the cake recipe may ask for sour cream, milk, and/or eggs that have been left out at room temperature.
- Check to see that they are both at room temperature.
- Because they are warmer, room temperature components will link together more easily and quickly, resulting in less over-mixing.
- Over-mixing results in a thick cake.
- (See also tip #6.)
4. Add a Touch of Baking Powder or Baking Soda
When a cake is overly dense, it is tempting to believe that adding additional flour would absorb more moisture and soften the crumb.This is not necessarily true.In most cases, however, this is not the case.Baking powder or baking soda will most likely be required to provide additional leavening assistance for the cake.
This advice isn’t really a piece of cake (ha!) because these two elements are quite specific in terms of science.If a recipe calls for a lot of acid, such as lemon juice or buttermilk, and it isn’t raised with enough baking powder, the cake will be thick in texture and flavor.If this is the case, you may want to consider adding baking soda, which will react with the acid and result in a fluffier crumb overall.
- Depending on the recipe, increasing the amount of baking powder or soda may result in a bitter aftertaste…
- As a result, avoid going excessive.
- The amount of baking soda or baking powder I use per cup of flour varies depending on the recipe, but I often use 1/4 teaspoon baking soda or 1 teaspoon baking powder per cup of flour.
Sometimes recipes ask for both baking powder and baking soda to be used in the same dish.
5. Add Oil
The amount of moisture in a cake is determined by the proportion of wet to dry components.A cake will taste dry if there is just too much flour and not enough butter in the recipe.On the other side, if there is too much milk and not enough flour in the recipe, the cake will taste excessively moist.Finding the proper balance between moist and dry materials is essential.
The next time you cook a cake and realize that it is too dry, you may add a small amount of oil to moisten it.Because my strawberry shortcake cake was tasting a bit too dry no matter what I did, 2 tablespoons of vegetable oil was added to the mixture to make it more moist.It’s dripping wet!
- Some cakes are made with oil rather of butter.
- This is due to the fact that there is another tasty component in the dish, and the flavor of butter is not required.
- Take a look at my carrot cake and pumpkin cake recipes.
6. Don’t Over-Mix
Overmixing cake batter, as described in tip3, results in an excessive amount of air being introduced into the mixture.In the oven, the trapped air expands and then deflates as it cools.A cake that has been deflated is a thick cake!Only blend the wet and dry components until they are completely incorporated.
At the very end, I whisk or scrape the batter with a spatula a couple of times to ensure there are no major lumps at the bottom of the mixing bowl.Don’t over-mix your batter, whether you’re using a mixer or mixing by hand.
7. Don’t Over-Bake
- In order to have a dry cake, simply overbake the batter! In all seriousness, though, overbaking cakes causes them to become dry. You may only have a 30-second gap between a flawlessly cooked cake and one that has been overbaked, so keep an eye on your cake at all times. Begin checking it around 1-2 minutes before the recipe specifies it should be done. Use the following as clues that your cake has finished baking: The cake should be slightly pulling away from the side of the pan when it is done.
- Upon insertion of a toothpick into the middle of the cake, it should come out clean or with a couple of moderately wet crumbs
- Gently push down on the cake with your fingers. If the cake returns to its original shape fully, it is finished. If your finger made a dent in the cake, it will take longer to bake
8. Brush With Simple Syrup/Other Liquid
Even if things go completely wrong and you end up with a dry cake on your hands, not all is lost.Simple syrup, applied with a fast brush, gives hydration.After the cake has been allowed to cool fully, apply a thin layer of simple syrup to the top.You can also substitute Sprite (yeah, I’m serious) for the simple syrup if you like.
To prepare simple syrup, combine equal parts granulated sugar and water in a saucepan over medium heat until the sugar dissolves.Allow the syrup to cool before brushing it onto the cake.Use a pastry brush to apply the glaze.
- You may also add flavoring to the syrup.
- When the simple syrup has finished cooking, add a few drops of vanilla essence, some freshly brewed coffee, lemon juice, Amaretto, or another liqueur to taste.
- Allow it to cool completely before using.
You may also add some vanilla bean, lemon peel, or culinary lavender to the cooling syrup to make it even more flavorful.Once the chunks/add-ins have cooled, sift them out using a fine mesh strainer.Because it is a very thin coating of syrup, your cake will not be too sweet as a result.
9. Don’t Double the Recipe
Never, ever double a cake recipe if you want the very best flavor and texture.Instead, double the batter’s volume.When you double the recipe, you run the danger of overcreaming (tip3), overmixing (tip6), or undermixing.Furthermore, the baking powder and/or soda may not be evenly distributed throughout the cake, resulting in bitter aftertastes in some portions of the cake.
Only use the amount of batter that the recipe specifies for each step.When I need additional cake batter, I make the batter twice– one for the first time and one for the second time.
More Baking Tips
- I have a few more courses in store for you! 6 Inch Cakes (as shown in the chocolate cake above)
- Top 10 Baking Tips
- 10 Baking Tips for Perfect Cakes
- 10 Baking Tips for Perfect Cupcakes
- 14 Kitchen Tools That Every Baker Should Have
- Baking Powder vs Baking Soda
- Ingredients to Use at Room Temperature
Baking Made Simple has a newsletter subscription option. Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
7 Rules For Baking The Perfect Cake
Keep your cakes from falling flat, drying out, toughening, or crumbling; follow these instructions and each slice will be absolute perfection.When anything goes wrong in the kitchen, it’s critical to figure out what went wrong and why.When it comes to baking a cake, there are a variety of small steps you can do to increase your chances of producing a successful completed product.Similarly, there are other undesirable behaviors that might have an equal or greater impact on your recipe’s positive or negative outcome.
In order to assist you in your quest to create the ideal cake, here is a list of crucial dos and don’ts to remember:
The seven rules for baking a perfect cake
Always grease the pan and line with parchment
You may rest assured that your cake will slip out smoothly after it has cooled.
Allow the oven to fully preheat first
There are no shortcuts when it comes to baking the cakes at the proper temperature.
Bake in the centre of the oven (unless otherwise specified)
If the recipe does not state differently, it was intended to be used in this manner. Changes will have an impact on your outcomes.
Bake in the size of pan specified
If you don’t, you’ll have uneven baking, which will result in a cake that’s uneven.
Don’t try to double the recipe
Cake recipes are a little more complicated than this. Instead, look for a recipe that makes a greater quantity.
Use fresh ingredients
Old ingredients have a terrible taste, and old leaveners (such as baking soda) are ineffective.
No substitutions
Ingredient substitutions are not permitted, with the exception of spices. Especially those that have a structural influence on the economy.
Six common baking-fails, and how they can be prevented
Your cake is too dense
A cake that is extremely dense is usually caused by an excess of liquid, an excess of sugar, or a lack of leavening (rather than an excess of flour as is widely believed).The solution is to double-check that you are measuring wet components with wet measuring cups and dry measuring cups with dry measuring cups; verify the freshness of your baking soda and powder; and check the temperature of your oven to ensure it is hot enough.Inadequate baking time results in a cake that takes longer to set and may fall, resulting in a thick texture.
There are holes and tunnels in your cake
Cakes with holes can be difficult to slice, especially if you want to slice them horizontally after they have been baked.Holes in cakes are produced by poor mixing of the ingredients (generally over-mixing).You can always hide the holes with icing if they become visible, but avoiding them from occurring in the first place is always the preferable strategy.Solution: Take into consideration the mixing procedure you’re employing.
If you use a hand blender instead of a traditional mixer to make a recipe that calls for hand mixing, you will need to mix far less.Standing mixers are not only extremely efficient, but they will also mix your cakes in record time.In order to ensure correct mixing, make sure all of your components (eggs, liquid, and dairy) are at room temperature or slightly warmer than that.
Your cake is dry
It is the elements that absorb moisture, such as flour or other starches, cocoa, or any milk solids, that are responsible for a dry cake being produced.Overbaking is a second, and equally harmful, cause of tooth decay.Solution: Make certain that you are measuring your flour correctly.Fill the measuring cup halfway with flour and level off the top evenly.
You should avoid dipping your measuring cup into the bag since this will force the flour into your cup, resulting in you having too much flour.The same method is used to measure cocoa powder.In order to avoid overbaking your cake, there are three characteristics that you should look for to identify when it is finished baking: When the cake is done, it should be slightly pulling away from the side of the pan, a cake tester inserted into the deepest portion of the cake should come out clean, and the cake should bounce back when gently touched in the center.
Your cake is tough
When it comes to baking, mixing might be a difficult task.You must discover the optimal combination of speed, temperature, and time in order to generate perfectly-sized small air cells, which will result in the desired texture.Toughness in cakes is produced by over-mixing or the use of the incorrect sort of flour in the recipe.Solution: Prepare your cake according to the recipe instructions.
The order in which the components are introduced has a purpose in terms of achieving the desired textural result.It takes only a few minutes to begin combining flour with a liquid and a fat before gluten is formed.Gluten is not desired in baked goods, so carefully combine ingredients while using as little flour as feasible.
- Make certain that you’re using the proper flour.
- If your recipe asks for cake or pastry flour, an all-purpose flour or bread flour will be too firm, resulting in a gritty crumb when used in place of cake or pastry flour.
Your cake broke when you turned it out of the pan
Within 30 minutes, a cake has gone through several changes, not to mention changing from a liquid to solid state!Once it has been withdrawn from the oven, it will take a minute or two to regain its equilibrium.Solution: Prepare the pan by lining the bottom with parchment paper.Cakes should be allowed to cool in their pans on a wire rack for 15 minutes after they have been taken out of the oven.
By coating the bottom of the pan with parchment paper, you might increase the likelihood that the cake will slip out of the pan once it has been allowed to cool.A sharp knife should be run between the interior of the pan and the cake as a final precaution.)
Your icing is full of crumbs
Crumbs are the cake decorator’s worst nightmare!These irritants are unavoidable if you’re making a layer cake and need to divide the layers, but there is a way to limit the amount of time you spend on them.Solution: When icing your cake, use a ‘crumb coat’ technique.For starters, whether you’re preparing the simplest of cakes or the most elaborate of gateaus, apply a very thin coating of icing to the top of the cake before baking it.
This layer acts as a glue, holding the crumbs in place.Continue frosting your cake once it has been chilled until the crumb coat is solid.There shouldn’t be a single crumbs to be found.
- Updated on June 20, 2021, from the original publication in January 2015.
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To bake a homemade cake that’s light and fluffy, you might have to plan ahead. Here’s what to do!
There’s nothing more frustrating than diligently following a traditional cake recipe only to end up with a cake that’s just mediocre in quality.Everything you did was perfect: you measured the ingredients correctly, and you put everything in the proper sequence, just like a professional chef.So, what exactly went wrong?What is it about your handmade cake that doesn’t make it appear more like a dessert fit for a restaurant?
It all boils down to how well you cream the butter, eggs, and sugar together before baking.It’s vital to note that having ″room temperature butter″ isn’t the only important ingredient in this equation.
What is Creaming?
Creaming is the magical process that transforms a dense and dense handmade cake into a light and airy confection.A cake’s leavening and rising are assisted by the addition of air to the batter, which, in conjunction with baking soda or baking powder, causes the cake to rise.The first step in your recipe is likely to be to cream together the room temperature butter and sugar.It’s critical that the butter is at the proper melting temperature before using it (if you forgot to pull it out ahead of time, we have a quick-and-easy shortcut).
If the temperature is too low, you will not generate enough air bubbles.If the mixture is too heated, the melted butter will not combine with the sugar.It’s best to keep the temperature between 68°F and 70°F.
- After that, you’ll add the eggs one at a time to the butter and sugar mixture that has been creamed.
- In turn, this serves to stabilize the buttery mixture by basically producing an elastic framework that captures all of the air bubbles within it.
- If the eggs, on the other hand, are cold, the miraculous creation will just fall flat.
So… What Happens If You Add Cold Eggs?
Okay, so it isn’t the end of the world if the eggs aren’t cooked to perfection.The result will be an adequate cake that lacks a wonderful crunch, rather than the desired light and fluffy texture.It will still taste delicious, but it will not be as good as it might be.You see, when you add cold eggs to your creamed butter, one of two things will happen: either the eggs will curdle or they will not.
The first is quite visible as it occurs: the eggs separate as soon as they come into contact with the heated, whipped butter.As opposed to seeming creamy, the curdled mixture will appear, well, curdled.No need to throw out the batter because it will set up when baked, but your cake will most likely collapse during the baking process.
- The second possibility is that the batter will fail to emulsify, which is far less spectacular in nature.
- If everything goes according to plan, the fat from the egg yolks will completely bond with the fat from the butter.
- That is why you should add your eggs one at a time, while they are still at room temperature.
Again, it will not harm the cake, but it will appear as a wet mess when it is placed in the oven and will not rise neatly and flawlessly when it is baked.To spare yourself the bother, prepare ahead of time by removing your butter and eggs from the refrigerator and allowing them to come to room temperature.It is quite fine to keep butter out on the counter.
Test Your New Creaming Method
Once you’ve mastered the art of whipped cream, it’s time to put your skills to the test. Make some of Grandma’s favorite desserts, such as pound cake, upside-down cakes, cupcakes, and more, to share with family and friends. Delicious Cakes from Grandma’s Kitchen, as seen on Taste of Home
California Lemon Pound Cake
When I live in California, citrus trees are numerous, and I’m constantly seeking for new dishes that include the fruit from the orange and lemon trees in my backyard. This is one of my all-time favorite songs! This recipe was passed down to me by my mum. The following is from Spring Valley, California resident Richard Killeaney: Recipes may be obtained by clicking here.
Chocolate Angel Cake
When I was married in 1944, I couldn’t even boil water on the stove. My beautiful mother-in-law taught me how to make the lightest angel food cakes imaginable, a speciality of hers. This chocolate variation is a simple and visually appealing dessert. • Joyce Shiffler (Colorado Springs, Colorado) says:
Best Red Velvet Cake
When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina
Banana Skillet Upside-Down Cake
When I was a child, my grandma gave me my first cast iron skillet, and I’ve been using it ever since to cook and bake with. I like to top this banana skillet dessert with drained maraschino cherries and serve it with vanilla ice cream on occasion. Nashville, Tennessee, resident Terri Merritts
Cherry Nut Cake
This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:
7UP Pound Cake
This 7UP pound cake recipe was given to me by my grandma. In addition to being tasty, this 7UP cake symbolizes family tradition, connection, and love, among other things. The following is an email from Marsha Davis of Desert Hot Springs, California.
Cherry Pudding Cake
This dessert, which is a combination between a cake and a cobbler, is always a favorite when I bring it to a potluck or serve it to guests. My family has insisted that I create an extra batch to keep at home for them. The recipe was given to me by a neighbor more than 30 years ago. Brenda Parker of Kalamazoo, Michigan, contributed to this article.
Coconut Chiffon Cake
The addition of toasted coconut to this tall and impressive cake enhances its visual appeal. With an airy texture and a delectable coconut-ginger flavor, it’s a delightful way to round out any meal at any time of year.
Carrot Cake
My great-grandmother is credited with creating the greatest carrot cake recipe in my family!We create a couple of these carrot cakes in advance of big events to ensure that there are enough to go around.It is the texture of this beautiful, moist delicacy that you will like, thanks to the pineapple, coconut, and, of course, carrots!Delenzini-Wilkerson of Lusby, Maryland, sent in this message:
Dream Cupcakes
These cream-filled cupcakes are a huge hit with my granddaughters, and I hope the chocolatey sweets become a family favorite in your home as well. — Dorothy Bahlmann of Clarksville, Iowa, is a writer.
Spicy Applesauce Cake
This cake travels and slices well, making it ideal for a picnic. With chocolate chips, walnuts, and raisins, it’s sure to be a hit with everyone. Marianne Platt lives in Sequim, Washington.
Grandma’s Strawberry Shortcake
Here’s a recipe for my grandmother’s summertime dessert, scaled down for the whole family.Those luscious, juicy berries that she heaped over warm biscuits and topped with a generous dollop of freshly whipped cream are still vivid in my mind.My father added even more luxury to his meal by buttering his biscuits before putting them on the plate.Shirley Joan Helfenbein of Lapeer, Michigan, sent this message.
Aunt Lou’s Fresh Apple Cake
My Great-Aunt Lou created a delectable fresh apple cake recipe that has since become a family favorite. It’s something my mother prepares for our yearly beach trip to the Outer Banks. — Cristy King is a resident of Scott Depot, West Virginia.
Aunt Murna’s Jam Cake
Aunt Murna once told me that she came up with the recipe for her jam cake when she was a young girl. The recipe has been improved over the years with the addition of an extra step of soaking the raisins in crushed pineapple. When we get together for our yearly family reunion, this cake is a hit. Mrs. Eddie Robinson of Lawrenceburg, Kentucky, sent in this message.
Caramel-Apple Skillet Buckle
When I was a small kid, my grandmother used to make a variation of this for me in the oven. She would cook it with fresh apples from her own garden tree, which she had planted. I’ve modified her recipe because the mix of apples, pecans, and caramel is one of my favorites. • Emily Hobbs, a Springfield, Missouri native
Zucchini Cupcakes
The enticing spice cupcakes that my grandma made for me were so delicious that I requested her for the recipe. Their rich caramel icing is one of my favorites. They’re such a delectable treat that you’ll forget you’re also getting your vegetables in! The writer, Virginia Lapierre, lives near Greensboro Bend, Vermont.
Gran’s Apple Cake
My grandma used to bring this lovely cake over to my house while it was still warm from the oven. The combination of the fiery apple taste and the sweet cream cheese icing made this a dish that we cherished for years to come. Despite the fact that I’ve lightened it up, it remains a family favorite. Turlock, California resident Laurie Conrad wrote this testimonial.
Shortcake with Fresh Rhubarb Sauce
My grandma used to bring this lovely cake over to my house when it was fresh out of the oven on special occasions. This dish was a family favorite because of the fiery apple taste coupled with the sweet cream cheese icing. The recipe is still a family favorite, even though I’ve lightened it up a little bit. Turlock, California resident, Laurie Conrad,
Lemon Custard Cake
This custard cake recipe was passed down to me by my grandmother and is perfect for when unexpected guests come to visit. It’s a refreshing, creamy treat that tastes like you put effort into it. Sue Gronholz, of Beaver Dam, Wisconsin, sent the following response:
Cranberry Pecan Upside-Down Cake
Cranberries are a household favorite in our household.I originally prepared this dish in the 1990s, and it was a huge hit.A pineapple upside-down cake was the starting point; I simply tweaked the recipe a little bit to suit my tastes.It stores well and travels well, making it an excellent dish to bring to church feasts.
And we like sharing it with our son and grandkids, who are also fans.Doris Heath of Franklin, North Carolina, sent in this message.
Mamaw Emily’s Strawberry Cake
My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.
Apricot Upside-Down Cake
A piece of this golden upside-down cake was given to me by my Aunt Anne, who is a fantastic cook. When I tried it, I could not believe how wonderful it was. The addition of apricots adds an appealing variation to the typical pineapple version. Ruth Ann Stelfox of Raymond, Alberta, sent in this message.
Root Beer Float Cake
Root beer is used to both the cake batter and the fluffy icing of this summertime treat in order to get the delicious root beer float flavor. Serve this luscious cake to a group of hungry children and watch it vanish into thin air! — Kat Thompson lives in Prineville, Oregon, and she is a writer.
Walnut Streusel Coffee Cake
This cake, made by my Aunt Suzie, is one of my favorites, thanks to its moist texture and the delightful surprise of the brown sugar-nut filling hidden inside. It’s decadent when served with a cup of coffee. — Michelle Eder, of Grand Rapids, Michigan, submitted this article.
Oma’s Apfelkuchen (Grandma’s Apple Cake)
This apple cake is known as Oma’s apfelkuchen in the German language, which translates to ″Grandma’s apple cake″ in English. For more than 150 years, they’ve been passing along the family recipe. Granny Smith apples are my favorite, but any type would do. Loveland, Ohio resident Amy Kirchen writes:
Triple Berry Shortcake
She passed down her shortcake recipe to me from her great-great-grandmother. The reason why I’m sharing it is because it’s just too good to keep to myself! — Sara Kingsmore of Vadnais Heights, Minnesota, was born on this day.
Pumpkin Chip Cake with Walnuts
This family recipe was passed down to me by my grandma. After making a few modifications, I was able to make the dessert even healthier and delicious. It would be impossible to have a good time on vacation without it! — Amy Bridgewater is from the Aztec tribe in New Mexico.
Nana’s Chocolate Cupcakes with Mint Frosting
Despite the fact that Nana is no longer with us, her delicacies continue to bring me great delight every time I prepare them. Double the frosting and spread it over top for a richer, more decadent treat. — Chekota Hunter of Cassville, Missouri, is a musician.
Pumpkin Cake with Whipped Cinnamon Frosting
This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass
Pennsylvania Dutch Funny Cake
My grandmother used to serve this exquisite cake on a large wooden table in her rural kitchen, which I can still remember. Every time I make this odd cake, it transports me back to those precious days spent at Grandma’s house in the countryside. DANIELLE GANSSLE (Bethlehem, Pennsylvania)
Carrot Fruitcake
Even those who aren’t big fans of fruitcake will enjoy this festive treat. It’s a fun way to ″dress up″ a classic dessert like carrot cake, for example. Try it out and you’ll find that your friends and family agree with you. A letter from Chunchula, Alabama resident Ann Parden
Grandma Pietz’s Cranberry Cake Pudding
Using cranberries as the main ingredient, our family has been making this cake for centuries. It is a valued family heirloom since it is both simple and unique. —Lisa Potter from Camp Douglas in Wisconsin.
Sandy’s Chocolate Cake
Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. With just one mouthful, you’ll understand why this velvety beauty was chosen the greatest chocolate cake recipe and earned first place in the competition. Sandra Johnson, of Tioga, Pennsylvania, sent in this message.
Buttermilk Pound Cake
After retiring from teaching, I’ve found that I have more time to devote to baking. It’s no surprise that this buttermilk pound cake is my most popular. It is a really southern dish, and one that I believe cannot be topped—once folks have tried it, they will never use buttermilk in any of their other recipes again. The following is a letter from Gracie Hanchey of De Ridder, Louisiana:
Maple Carrot Cupcakes
I come from a long history of home chefs and have had a passion for cooking and baking since I was a child. Mother and Grandmom were usually in the kitchen whipping up something delectable for the family. We always had these carrot cupcakes on hand for family get-togethers since they were Grandma’s signature recipe. Lisa Ann Panzino DiNunzio of Vineland, New Jersey, sent this message.
Blackberry-Orange Cake
My grandma used to make delectable fruit pies and cobblers from the blackberries she grew in her yard. I decided to take her lead and develop a blackberry cake that is usually a hit with guests after a barbecue or summer supper. — Lisa M. Varner of El Paso, Texas, submitted this article.
Breakfast Apple Cake
This festive breakfast cake, which is baked in a lovely tube pan and topped with frosting, will be a feature of your holiday spread. The recipe was developed from one that belonged to my grandma. Shannon Wenger of Nibley, Utah, sent this response.
Shoofly Cupcakes
My grandmother’s specialty was these old-fashioned molasses cupcakes, which were a family favorite. Previously, she used to store the enticing treats out of sight in order to prevent them from going too rapidly. We were always able to track her down, no matter where she hid! The following is a letter sent by Beth Adams of Jacksonville, Florida
German Black Forest Cake
My German great-grandmother is credited with creating this cake recipe, which I believe she did. Upon my wedding day, my mother presented me with a copy of the document, which I intend to one day pass on to my children. —Stephanie Travis, Fallon, Nevada, United States
Apple-Pumpkin Upside-Down Cake
This cake’s blend of traditional fall fruits is one of our favorites. I bake the apples on the bottom of the cake to keep them plump and juicy, then turn the cake over so that the apples are on the top of it. This is best served warm with vanilla ice cream, but we eat it at any time of day because it is so delicious. Christina Yahraes from San Francisco, California sent this message:
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Citrus Berry Shortcake
An old-fashioned favorite with a soft shortcake layer that’s quick and easy to make. Occasionally, I’ll top the dish with blueberries to give it a very vibrant appearance at the end. —Meryl Herr from Grand Rapids, Michigan.
Gingerbread
My grandmother initially made gingerbread with this recipe more than a century ago, according to family tradition.The kitchen smelt like paradise while Grandmother was baking her gingerbread, which I remember vividly.Nothing could have been more delicious than when she removed the cake from the oven and topped it with big dollops of freshly whipped cream!Ellouise Halstead, a resident of Union Grove in Wisconsin
Six-Layer Coconut Cake with Lemon Filling
When I was searching through my grandmother’s old papers, I came across this recipe. However, making the filling from lemon pudding makes it far easier to prepare than the original recipe, which called for orange pudding. It is without a doubt the best. The following is a letter from Angela Leinenbach of Mechanicsville, Virginia:
Red Velvet Marble Cake
My grandmother prepared her red velvet showstopper for family gatherings on a number of occasions, which I was fortunate enough to witness. The flavor of this beautiful cake is well complimented by the fluffy butter icing on top. — Jodi Anderson of Overbrook, Kansas, is a writer.
Lemon Cupcakes
Usher in spring with this lemon cupcake recipe. It’s a recipe from my mum, which I’ve tweaked a little bit. Waynesboro, Virginia resident Bertina Nicholas-Johnson sent this response.
Chocolate-Cherry Brownie Cake
The techniques for preparing this cake were given to me by my grandma, and I’ve incorporated some of my own personal touches.As the chocolate melts, it prevents the icing from being too dry and gives it a texture that is comparable to that of chocolate ice cream I receive more requests for the frosting than I do for any other item on my menu!Susan Hayes, of Massapequa, New York, sent this message.
Skillet Pineapple Upside-Down Cake
For a change of pace, fresh or frozen peach slices can be used in place of the pineapple in this traditional dessert dish. Barbara Melton, a resident of Paola, Kansas
Moist Chocolate Cake
Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.I make it for family gatherings on a regular basis, and it always brings back pleasant memories.The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.This is a keeper of a recipe!
—Patricia Kreitz from Richland, Pennsylvania.
Tropical Carrot Cake
I look forward to August because our family reunion will be filled with laughter and delicious food, such as this classic cake with a tropical twist thanks to the addition of pineapple. This recipe was given to me by my great-aunt, and I prepare it every year for the family reunion. —Victoria Casey (Edgewater, Oregon)
Cake-over! How to Make Boxed Cake Mix Better
With these easy substitutions from culinary wiz Sunny Anderson, you can transform a packaged cake mix into something spectacular.As well as wonderful chocolate cake mix hacks (see the video above for more information), For the CHOCOLATE CAKE MIX, use the following ingredients: Using HOT water instead of regular water, make sure you follow the recipe’s instructions.It makes it taste CHOCOLATE-IER, to put it simply.The hot water causes the chocolate in the mix to ″bloom,″ or develop its flavor, allowing it to taste better.
Consider chocolate in the same way that you would consider coffee; they are both made from beans and are very closely linked.Making coffee with hot water allows the beans to brew and develop taste, which is why it is so popular.Why not use the same logic to cocoa as well?
- You’ve had that cocoa powder languishing in the box for quite some time; it’s time to bring it back to life!
- Eggs and yolks (total): Extra YOLKS equals more fat, which results in a cake that is really moist!
- To make the recipe, use the same number of eggs as specified in the recipe, but add two additional egg yolks.
The additional yolks give the cake the firmness and moistness that you’d expect from a bakery cake!IN ORDER TO MAKE WHITE CAKE MIX: Milk: Pour MILK into the box mix instead of water when the recipe calls for it.Adding milk to your mix gives it more solidity, fat content, and most importantly, more taste!Egg WHITES: By excluding the egg yolks from the cake, the cake becomes lighter and fluffier.
- However, because the egg yolks have been removed, an additional two tablespoons of butter should be added to the recipe above (or, one tablespoon of melted butter per each removed egg yolk).
- Vanilla: Add a dab of VANILLA EXTRACT to the cake batter to give it a burst of flavor!
- For a more flavorful result, add 1/2 teaspoon of vanilla essence.
- The flavor agents in the box mix are ancient and have a tendency to lose their flavor when they remain on shop shelves for long periods of time.
- Scroll down to see the video below for all of our favorite white cake mix preparation ideas.) APPLICABLE TO ALL CAKE MIXES: Butter that has been melted: Instead of using oil, use BUTTER.
- They’re both high in fat, but butter has a more flavorful texture.
- Vegetable oil is used in box recipes since it is more convenient.
- But, really, how difficult is it to melt a stick of butter in a microwave oven?
- The butter imparts a richness and depth of flavor to the cake that is lacking in most boxed cake mixes.
- Sprinkling the top with sugar not only gives it a delicious crunchy texture, but the weight of the sugar keeps the cake from rising too much as it bakes, giving it a more moist and tender texture.
- Pour the cake batter into two cake pans and sprinkle the tops with confectioners’ sugar to finish baking.
It’s crucial for your cake to rise, but you don’t want it to rise too much, or you’ll end up having to take a lot of it off when you start layering it.Extra layers should be added: Create extra layers by cutting each round of cake in half.This will result in an equal cake-to-frosting ratio!A thicker layer of icing will result in more moistness throughout the cake.
Sunny’s Cake Mix Tips
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7 Smart Ways to Fix a Dense Cake
It is possible that this content contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.Aside from that, I earn money as an Amazon Associate when people make eligible purchases.When you take a cake out of the oven and discover that it has turned out to be far too dense, it may be really disheartening.
When your cake is considerably denser than it should be, it will be more difficult to appreciate it to its fullest extent.Unfortunately, after a dense cake has been cooked, there isn’t much that can be done to make it more manageable.It’s possible that you’ll simply have to accept it for what it is, and it may still be delicious with the correct icing.
- This may be depressing to hear, but it is true that you cannot go back and reverse what you have already done.
- It will be much more difficult to resolve this issue if you do not understand how to prevent your cake from becoming overly dense.
- Examine the material in the next section to learn how to avoid your cake from turning out too dense in the first instance.
It is possible to have a tasty cake that is perfectly baked if you follow the instructions given in this article.No matter if you’re baking a cake for a birthday celebration or simply making a snack, it’s crucial to bake items properly.The information provided below will enable you to accomplish this goal, and it will not be difficult for you to understand the proper procedures to follow.
1 – Stop Doubling the Recipe
If you’re making a mistake, it’s possible that you’re accidentally double the recipe.This may seem like a good idea since you may want to create a larger quantity of cake at once, but it may be more beneficial to just bake two cakes from a regular recipe rather than double the quantity of the recipe.It’s certain that doubling a recipe would result in you making more mistakes than you would normally make.You might easily end up over-creaming the cake, over-mixing it, not mixing it enough, or making other mistakes when baking.
It may seem awkward at first, but it is preferable to make two little cakes rather than one giant cake if you are attempting to make a large cake.It’s important to thoroughly combine the ingredients two times in order to avoid making any errors.
2 – Add Baking Powder or Baking Soda
Even a small amount of baking powder or baking soda may make a significant difference in how well your cake turns out.Sometimes you may discover that your cake will require assistance with the leavening process, in which case baking soda and baking powder will be required to aid the process.When you use only a smidgeon of one of these ingredients, you may give your cake the leavening help that it requires.You don’t want to use too much baking soda or baking powder since it will alter the taste of the final product.
Depending on the cake recipe that you are using, it can be a good idea to check up particular recommendations.The amount of baking soda or baking powder to use might be determined by a suggested amount of each.If you can’t discover that information, try to keep to a little amount of baking soda per cup of flour, such as one-fourth of a teaspoon for every cup of flour.
- A teaspoon of baking powder for every cup of flour is usually considered to be a good rule of thumb.
- If you’re absolutely out of baking powder, you can use a baking powder replacement.
3 – Don’t Forget to Use Room Temperature Butter
Lots of individuals who bake cakes use cold butter instead of room temperature butter, and this is a common practice.This really causes things to not come out properly, and you should consider paying more attention to the recipes that you’re utilizing in the future.Many of the most popular cake recipes expressly ask for room temperature butter, but that doesn’t mean that everyone should wait for the butter to reach room temperature before starting.The right creaming of the butter and sugar together is an important component of making your cake turn out so wonderful, and if it is not done correctly, it might result in dense cake troubles.
Avoid over-creaming your butter, since this might lead to problems later in the cooking process.You have overmixed your butter and sugar, which is common when using an automated mixer for an extended period of time.The butter becomes too buoyant as a result of this, and the butter may deflate throughout the baking process.
- This will also result in a dense cake, but it can be easily avoided by just being careful while combining the butter and sugar together in the first place.
4 – Consider Adding Some Sour Cream
It’s possible that simply adding some sour cream will be all that’s needed to ensure that your cake turns out perfectly.When you don’t use the appropriate components, the cake might turn out dry and thick, and sour cream can help to give your cake the creaminess it craves without overpowering it.Adding a small amount of sour cream in addition to your milk may be an option for you.It can even provide a faint sourness to the cake, which will enhance the overall flavor, but this recommendation should only be followed in exceptional circumstances.
Obviously, sour cream will not be an ideal element in some types of cakes, as should be obvious.However, you should not underestimate the value of sour cream when it comes to adding richness to a cake recipe.If you believe that sour cream would work well with a certain style of cake that you’re creating, it’s worth experimenting with.
- Most of the time, you will only only a few spoonfuls of it in addition to the basic components such as milk and sugar.
5 – Start Using Cake Flour
Most people use all-purpose flour while baking cakes, which is a rather common practice in our country.Many people just use all-purpose flour when baking cakes, but this may really be one of the reasons why your cake is coming out overly dense in the first place.It will be preferable to begin using cake flour instead of all-purpose flour in the future.It is because cake flour is a low-protein type of flour with an extremely fine consistency that it is less likely to result in a thick cake when used in this manner.
Although it should be mentioned that cake flour will not be suitable for baking every sort of cake available, it is a good alternative when creating a variety of cakes.There are many different types of cake to consider, and you may not want to use cake flour while preparing something like a chocolate cake, for example.Chocolate cakes are already made with cocoa powder, which is a very fine component that can be used in place of all-purpose flour with no problems at all.
- When used in conjunction with cake flour, it is conceivable that your cake will come out a little weaker than it should, resulting in it failing to hold together as well as you would want.
- Cake flour will, in summary, be quite beneficial for baking particular types of cakes, such as red velvet cake and Vanilla Cake….
- When you include additional extremely fine components in the cake mix, such as cocoa powder, the texture isn’t as excellent.
6 – Bake the Cake for the Proper Amount of Time
A large number of folks who have dense cake problems are really the ones who are causing the problems by baking the cakes for longer than they should have been prepared.If you bake a cake for an excessive amount of time, it will most likely come up dry and thick.In the event that you are not paying attention to your cake, it is possible that you may overshoot the length of time that is specified for baking.Being right next to the oven a few minutes before the cake is expected to complete baking will make it simpler to get everything exactly where you want it.
It is advised that you begin checking on your cake several minutes before it is expected to be finished.This allows you to prevent baking it for an excessive amount of time and to determine if the cake has come out perfectly or whether it need a little more time.When a cake is done baking, it will have begun to peel away from the sides of the cake pan that you are currently working with.
- You may also test the doneness of the cake by inserting a toothpick in the center and pulling it out clean or with only a few crumbs if it is done.
7 – Add a Bit of Oil
When it comes to repairing a dry or thick cake, a small amount of oil might often be the best course of action.It’s possible that your cake has an excessive amount of dry ingredients, which is causing it to fail to come out properly.If you are able to incorporate a small amount of oil, it will be much easier to get the cake to come out perfectly.You do, however, need to be careful with the proportions of the components.
For example, if you have a cake that has a little too much milk in it and then add oil to it, the cake will be far too moist.You don’t want the cake to be thrown off in any direction, which means that you must first determine whether or not your cake may benefit from additional oil before just adding some to the mix.It’s likely that a couple of teaspoons of vegetable oil will make a significant impact in the outcome.
- Some cakes actually ask for you to use oil in place of butter as well, so keep this in mind when you bake in the future.