For my son’s very first birthday, I was determined to make his birthday cake Story continues If the recipe calls for 1 cup of water, substitute 1 cup of hot coffee, for example. I tried this, and in practice, it made the batter smell really good
How do you make fluffy cake batter?
Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. The process is known as creaming.
How do you make cake batter with a blender?
Flour and Butter Last
If you softened butter or shortening earlier, add it to the blender with the flour. Keep the blender on low and pulse it at 1-second intervals, just until the batter looks smooth. Let it rest for up to 10 minutes — until any bubbles dissipate — before pouring it into the prepared pan.
Which cake batter is best?
How do you mix batter without a mixer?
Use your spoon and make quick circles in the batter, incorporating air into the mix. To whip a mixture, use a whisk or fork, hold the bowl as for beating, and make really fast circles to get as much air into the mixture as possible.
How do you make a cake step by step?
How to Bake a Cake
- Step 1: Prepare Baking Pans.
- Step 2: Allow Ingredients to Reach Room Temperature.
- Step 3: Preheat the Oven.
- Step 4: Stir Together Dry Ingredients.
- Step 5: Combine the Butter and Sugar.
- Step 6: Add Eggs One at a Time.
- Step 7: Alternate Adding Dry and Wet Ingredients.
- Step 8: Pour Batter into Pans and Bake.
What ingredient makes cake moist?
Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, you’re also decreasing the cake’s ability to retain moisture.
What makes a cake light and fluffy?
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.
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.
Can hand blender be used for cake batter?
A hand blender can be used for the cake batter. It’s recommended to reduce the time spent blending cake batter because hand blenders are more forceful in their application. Too much blending can make the batter tough.
Can I mix a cake without a mixer?
What is this? Depending on what ingredients you are beating, you’ll either want to use a wooden spoon or whisk. For a thicker mixture, like the butter and sugar mixture we just discussed, a wooden spoon makes sense. For beating something lighter, like eggs, a whisk is preferred.
Can I use a blender instead of a whisk?
Similarly, most blenders cannot whip or whisk ingredients. You will not be able to use a blender to whisk egg whites for meringues or beat air into a batter to make it fluffy. You will need a mixer for these tasks. What is this?
Which cake mix is better Duncan Hines or Betty Crocker?
The Duncan Hines version had a rich and buttery flavor, but I found the texture to be dry. Betty Crocker’s cake was sweet enough to eat on its own, so I’d recommend skipping the frosting.
What is cake mix powder?
A cake premix is a dry mixture of all the components required to be added in the cake including cake flour, sugar, milk powder, starch, baking powder, baking soda, emulsifier, salt, flavour, colour, and whey protein.
Does Betty Crocker Super Moist cake mix have pudding in it?
Betty Crocker SuperMoist Vanilla cake mix with pudding right in the mix. Easy to prepare; just add water, oil, and egg. Betty Crocker SuperMoist cakes are today’s family tradition, for special occasions and those spontaneous celebrations when only ‘homemade’ will do.
How do you make a homemade cake from scratch?
How to make your own pancake batter from scratch?
How to make a cake in the microwave from scratch?
– Mix dry ingredients together in a large mug. – Add wet ingredients in the order listed: milk, oil, peanut butter, egg, vanilla. Mix until just moistened. – Sprinkle chocolate chips and give one good stir. – Cook in microwave for 1 minute on high. – This might not be a typical cake consistency for you as it is spongy more than moist.
9 Essential Tips To Make Your Cake Spongy, Fluffy & Moist
The art of baking a flawless cake is a fine art.Many new bakers are looking for solutions to questions such as how to create a cake moist and soft, and many of them are finding them on the internet.Despite the fact that it does not require a large number of ingredients, combining them precisely and in the correct proportions is essential for baking a great cake.
- However, if you want to make your cake stand out from the crowd, there are several baking techniques that can help you prepare an extraordinarily spongy cake.
- Make your next cake spongy by following these seven simple steps.
- Your cake will be a hit with your guests because of its outstanding flavor.
- Take a look at the guide:
1. Ensure The Temperature Is Correct
The precise temperature of each component is critical in order to have a spongy texture in the cake. The flour, eggs, and butter should all be at room temperature, while the butter should be slightly warm to the touch.
2. Fold The Flour Carefully
While you’re folding the mixture, start moving the figure 8 in your head. If you want a really spongy cake, you must be careful not to over-mix the batter since this will kill the bubbles and make the cake hard.
3. Use Buttermilk As A Substitute
The cake gets softer as a result of the high acidic content of the buttermilk, which is responsible for breaking down gluten in the flour. If you are using buttermilk in a recipe that does not call for baking soda, it is recommended that you add a little amount of baking soda in addition to the buttermilk.
4. The Right Flour
Cakes made using cake flour, as opposed to all-purpose flour, are significantly lighter and fluffier than cakes made with all-purpose flour. Cake flour contains maize starch, which contributes to the sponginess of the cake.
5. Do The Sifting
Sifting incorporates air into the mixture, making it lighter in color. As a result, if you want your cake to be spongy and highly fluffy, it is best to sift the flour and baking soda together before adding them to the batter. Related: Essential Baking Tips for Making the Perfect Cake
6. Beat The Eggs Slowly
If you don’t beat the eggs properly, the cake will end up being significantly heavier. Pour one-third of the egg into the butter sugar mixture and beat it with an electric mixer until it is well combined. Then repeat the process with the remainder of the mixture until it is slimy in appearance.
7. Sugar Syrup To Your Rescue
If you are concerned that storing or icing the cake may cause it to dry out, adding sugar syrup is an excellent way to keep the cake spongy. All that is required is that you pour or spray the syrup over the cake pieces before icing them with the frosting. Also see: What Effect Does the Temperature of the Ingredients Have on Baking?
8. The Right Time To Frost
Recognize that there is always a proper moment to frost the cake. In order to keep the cake from becoming dense and dense, let it set and cool fully before frosting and slicing into it (see note below).
9. Creaming Butter & Sugar
One of the most important tips for making the cake spongy, fluffy, and moist is to whisk the butter and sugar together. Whisk the butter and sugar together for a long time until the mixture turns pale yellow and frothy due to the incorporation of air. Creaming is the term used to describe this procedure.
7 Boxed Cake Mixes That Taste Homemade
Learn more about our methodology, which includes independent investigation, testing, and assessment of the top goods before making recommendations.If you make a purchase after clicking on one of our links, we may receive a commission.Making a conventional layer cake, sprinkle-studded cupcakes, or an exquisite bundt cake from scratch is time-consuming and difficult.
- There is a quicker and easier approach to accomplish your goals.
- The greatest boxed cake mixes require only a few cupboard essentials, such as eggs, oil, and water, but they produce delights that are so delicious you’d never guess they were made with only a few ingredients poured and blended together.
- The variety of flavors available is very extensive; mixtures are available in practically any combination of flavors you can imagine.
- Here is a list of the greatest boxed cake mixes available.
- Finally, a decision has been reached.
- With General Mills White Cake Mix, the sky is the limit when it comes to creativity (view at Amazon).
- We propose Krusteaz Meyer Lemon Pound Cake Mix if you want to make the zesty dessert of your dreams (view at Amazon).
What to Look for When Buying a Boxed Cake Mix
Generally speaking, most cake mixes have the same fundamental components, which are listed below.Almost every box of cake mix has the following ingredients: sugar, flour, a leavening agent, flavoring (which can range from vanilla to cocoa powder or a specialized flavour), oil, salt, and food coloring, to name a few.Many mixes will additionally include a nonfat milk product, egg products, or stabilizers in addition to the other ingredients.
- None of these items are unusual, and they all come together to form a cake in a short amount of time.
- The ingredients list, on the other hand, will require careful attention if you are seeking for a cake mix that is customized to your preferences or dietary requirements….
- These days, there are a plethora of blends available to meet just about every requirement.
- There are gluten-free cake mixes on the market that use almond, rice, oat, or another gluten-free flour in place of standard wheat flour in the recipe.
- Cake mixes are also available in a variety of flavors and variations, including sugar-free, keto, and vegan varieties.
- In addition, most boxed cake mixes ask for a few more wet ingredients to bring the cake mix to life, which might be difficult to find.
- Eggs, oil, water, butter, and milk are some of the most common components used in baking.
- Make sure to check the box to ensure you have everything you need to finish the cake because various mixes call for different combinations of components.
One of the most significant advantages of purchasing a box of cake mix rather than baking a cake from scratch is the lower cost of the mix itself.Occasionally, you may buy a box of cake mix for less than $2, but a recent stroll around the grocery store revealed that the average price of a box of cake mix was between $2 and $3 per package.Many individuals already have eggs, oil, and water on hand, so they don’t need to acquire any extra ingredients other than frosting to make this recipe.
- If you buy all of the components for a baked cake separately, there’s no denying that it would be more expensive, and if you’re not a frequent baker, all of those ingredients would only take up valuable cupboard space.
- Gluten-free and speciality cake mixes are often more expensive than normal cake mixes, with prices starting at roughly $6 per box and rising to upwards of $20 if purchased from a high-end specialty shop like Whole Foods Market.
- The more costly the boxed mix becomes, the more it could be worth it to consider baking the cake from scratch, depending on whether you have a solid recipe and all of the necessary materials on hand to begin with.
Many of the main cake mix brands found in grocery stores are readily recognizable, including General Mills Gold Medal, Krusteaz, Pillsbury, Jiffy, Betty Crocker, and Duncan Hines.In addition to providing cake mixes in a broad range of flavors that smaller firms may not have the resources to manufacture, many of these brands also supply specialty cake mixes such as gluten-free, sugar-free, and keto-friendly mixes, among others.Other companies, such as Simple Mills, Bob’s Red Mill, King Arthur Flour, and even Williams Sonoma, have produced high-quality cake mixes that are ready to compete with the top names in the industry.
- While many of these companies do not specialize in cakes, they have a long history of supplying dependable baking materials and have developed cake mixes that are as near to ″made from scratch″ as feasible in terms of taste and texture.
Flavors and Textures
The taste of cake is something that everyone has a preference, and for your special event, you should choose a flavor of cake that you enjoy the most.Cake mixes are now available in a wider variety of flavors, including chocolate, vanilla, yellow, white, strawberry, coconut, red velvet, devil’s food, pineapple upside-down, angel food, spiced, banana, funfetti, marble, lemon, and more.Cake mixes are available in a variety of flavors, including chocolate, vanilla, yellow, white, strawberry, coconut, and red velvet.
- Not to mention the countless ways you may customize a cake mix to make it uniquely yours.
- However, regardless of the flavor of the cake, it is important that the cake has a great texture as well.
- Boxed cake mixes are well-known for producing wonderfully moist cakes, which is in no small part owing to the water and oil added to the mix, which helps to keep the cake wet throughout the baking process.
- However, you don’t want the cake to become mushy or slippery because of excessive moisture or oil.
- Also important is that the cake be lovely and spongy with a soft texture, rather than thick and crumbly.
- Most cake mixes have been thoroughly tested to ensure that they satisfy, so there’s a high possibility that if you follow the instructions, you’ll end up with a delicious cake.
- However, it may be necessary to experiment with a few different kinds before determining which texture and flavors are the most appealing to you.
Before you purchase a boxed cake mix, you should have a rough estimate of how much cake you’ll need and what kind of baking pan you’ll be using to bake it in.Is it possible to get 48 red velvet cupcakes for a bake sale?A box of mix is likely to be insufficient for your requirements.
- Every box of cake mix has an accurate measurement of how much cake the mix will produce.
- While some mixes are very specific (for example, one 8×4-inch loaf pan or two 9-inch cake rounds), others are more flexible and provide yields and cooking times for a wide variety of cake styles, including 13×9-inch pans, sheet and half-sheet cakes, 8 to 9-inch round cake pans, bundt pans, loaf pans, and cupcakes, among other things.
- If you do a little preparation ahead of time and pay close attention to the yields, you’ll have enough cake for everyone.
How can you improve a boxed cake mix?
- In addition to being consistent, boxed cake mixes may be customized in a broad range of ways to meet your specific needs. The following are the simplest methods to modify or improve a boxed cake mix: Toss in a half or full teaspoon of your favorite extract. It is possible to enhance the flavor of your cake by using almond, coconut, lemon, or citrus extracts, or even maple or cinnamon extracts.
- Instead of water, use another liquid to replace it. Milk, sour cream, and buttermilk are some of the options available, while coconut milk, coffee, juices, and even ginger ale are some of the alternatives.
- Incorporate flavorings into a boxed cake mix — whether it’s chocolate chips or citrus zest or shredded coconut. Sprinkle on some sprinkles or cookie crumbs, or top with fresh fruit — and your cake is suddenly more unique.
- In order to make a more rich and moist cake, consider adding an extra egg or two to the recipe when you’re ready to do some more in-depth experimenting. As an alternative, consider incorporating powdered pudding mix into the cake batter for an ultra-moist and deeply fudgy-textured cake (in whatever flavor you like).
How do you make cake pops with boxed cake mix?
Nothing could be simpler than baking cupcakes from scratch (with the help of a boxed cake mix and a can of icing).Simply prepare and bake the boxed cake mix according to the package directions in a 9 by 13-inch pan.The cake will be crumbled and mixed with a can of frosting once it has been allowed to cool completely.
- As a result, you can roll the cake and frosting mixture into little balls, which you can then attach onto sticks and dip into coating chocolate to create cake pops.
How do you make a cake roll with boxed cake mix?
The majority of boxed cake mixes may be transformed into cake rolls with a few easy modifications.In the first place, you’ll be using more eggs.While a boxed cake mix often asks for three eggs, you’ll need six eggs for a roll cake, which will assist to make the cake more elastic.
- The six eggs will be beaten first until they are a light lemon color and well aerated before you add the rest of the ingredients to the bowl.
- Using a boxed cake mix, Betty Crocker recommends modifying the ingredients even further by varying the amount of water and vegetable oil you use.
- She also recommends adding powdered sugar that contains cornstarch to gently support the cake before rolling it.
- Lastly, when using a whole box of cake mix and a standard jelly-roll pan (10×15 inches), you’ll only require half to three-quarters of the batter.
- If you’re baking the cake in a half-sheet pan (13×18 inches) or two jelly-roll pans, you’ll need to use the entire mixture.
- Although baking times can vary, you should aim for a cake that springs back when lightly touched.
How many cups of cake mix are in a box typically?
Depending on the cake mix, a regular 15.25-ounce box of cake mix might provide anywhere from three to six cups of cake batter, depending on the recipe. The typical amount of batter used is around four cups, although the amount used will vary.
How many cupcakes does a boxed cake mix make?
A conventional box of cake mix yields between 24 and 30 cupcakes, depending on the recipe. The number of cupcakes that may be made using the mix is usually specified on the box, along with the standard cake recipe.
Why Trust The Spruce Eats?
Brigitt Earley, who has written and edited hundreds of articles in the culinary arena for various publications over the course of the previous ten years, contributed to this collection.Aside from that, Brigitt studied at the French Culinary Institute in New York City.She prefers white cake, but she can’t resist a delicious Pillsbury Funfetti cupcake every now and again.
- Jenny Kellerhals revised this article and authored the associated shopping guide as well as the frequently asked questions (FAQs).
- She is a professional pastry chef and food writer based in Queens, New York City, where she lives, works, and eats.
- Desserts such as chocolate cake with chocolate icing are her go-to treats for special occasions.
- Jenny is steadfast in her belief that baking a cake for someone else is one of the most thoughtful gifts one can give, whether the cake is from a box or made from scratch.
3 Keys to Easier Hand Mixing
So many cruisers that I speak with express dissatisfaction with the lack of baked products available.At first glance, I assumed they were all on a diet.When I brought cookies to a beach BBQ, that’s when I discovered the actual tale.
- My pals were certain that I had devised a means of bringing an electric mixer on board!
- But actually, I’d just learned three secrets to making hand mixing a lot simpler.
The Right Equipment
Hand mixing is made considerably easier with the proper equipment.When you’re not using an electric mixer, you’ll need a different set of spoons, bowls, and other kitchen equipment than when you are.Bowls and spoons must be comfortable to grip and durable enough to withstand the strains of hand mixing – making cookie dough requires a considerably tougher spoon than tossing a salad, for example.
- See Equipment for Hand Mixing for my requirements for appropriate hand mixing equipment as well as my recommendations.
The Right Recipes
- This is the true ″secret″ of hand mixing, and the good news is that the components required by the appropriate recipes are less difficult to keep on a boat than the items required by the recipes you’ve been using for years – and the taste is fantastic! In reality, many of my ″most often requested″ recipes are hand-mixed recipes, but the folks who make the requests aren’t aware of this fact. The following are the characteristics that I search for in recipes that I prepare by hand: Making use of olive oil in place of butter or margarine
- Reduce the batch size so that you aren’t dealing with as vast a quantity of material
- There is nothing that has to be whipped until it is light and fluffy, such as egg whites or whipping cream.
- Cakes that do not necessitate the use of a buttercream icing, which necessitates the use of an electric mixer
If you look around, you’ll find a plethora of recipes that are simple to prepare by hand.Cookbooks from before World War II are one of my favorite sources.Alternatively, you may look for cookies and cakes that are created using oil on the internet.
- The majority of no-bake cookies are intended to be assembled by hand.
- Also, have a look over your existing recipe collection to determine which ones would be simple to make without the use of a stand mixer.
- Since I started baking, I’ve amassed a big library of recipes that are simple to put together by hand.
- It was in Cruising World that I first published a recipe, for my great-Chocolate grandmother’s Upside Down Cake, and it was the first cookery piece I ever wrote.
- My other hand-mixed baked goods recipes have made their way into The Boat Galley Cookbook, which I co-authored with my friend Jan Irons and contains the majority of them.
The Right Technique
Having the proper equipment and following the proper recipe will nearly guarantee that you will utilize the proper method.Poor technique nearly usually results from attempting to combine two or more ingredients in a way that was not intended.However, the following is a brief review of hand mixing techniques: To cream anything like butter and sugar or cream cheese, start with components that have been somewhat softened.
- Make use of the back of your spoon to press against the inside of the bowl’s walls.
- This may be a lot of work, which is why I prefer recipes that use oil instead of butter whenever possible.
- It is easiest to beat batter by picking it up and holding it under your arm against your waist at a 15- or 20-degree angle (you don’t want to tilt it too much so that food pours out while you are beating the batter).
- Making rapid circles in the batter with your spoon will help to incorporate air into the mixture.
- To whip a mixture, use a whisk or fork and hold the bowl in the same manner as you would for beating, making incredibly quick circles to include as much air as possible into the mixture.
- While cutting flour and shortening together for a pie crust or other similar purposes, you do not want to crush them together as you would when creaming.
- The entire secret to making a good pie crust is to ensure that the shortening does not soften during the mixing process.
- Using a pastry blender or two knives (one in each hand), cut through the mixture many times until it is in small pieces.
- Please do not attempt to mash them into a paste!
- Putting the materials to be mixed inside a plastic food container with a very tight (ideally locking) lid and shaking it is another approach that works for many things.
- This method is excellent for thickening flour and water mixtures, as well as for salad dressings and other ″liquid″ mixes.
- It can be used to transform cream into butter, but it cannot be used to make whipping cream or to beat egg whites because of the way they are made.
When you have the correct equipment, recipes, and skill, I’m confident that you won’t miss your electrical gadgets…or your sweets!I receive a commission if you make a qualified purchase after clicking on one of the affiliate links listed above (including all Amazon connections).More information is available here: http://www.cnn.com/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/c
Here’s How to Make the Best Layer Cake of Your Life
The cake is light and fluffy, and it is topped with icing.Whether it’s a basic vanilla cake or a decadent chocolate treat, a delightfully moist cake is a must-have centerpiece for every special occasion, no matter what the occasion.Many of our most popular cake recipes begin with the same technique: creaming butter or shortening with sugar until it’s light and fluffy.
- Creamed cakes are sometimes referred to as such because the fat and sugar are creamed together in the preparation of the cake.
- Our Test Kitchen will teach you how to make a homemade cake that’s so good that everyone will think you bought it from a fancy bakery.
- We’ll use tried-and-true methods from our Test Kitchen to teach you how to make a homemade cake that’s so good that everyone will think you bought it from a fancy bakery.
- While it will take some time, none of the processes involved in baking a cake are very difficult, as you will discover in the next section.
How to Bake a Cake
Find out how to make the recipe.You must first pick a cake recipe before you can forward with the rest of the process.Alternatively, you may go for a more elaborate recipe, such as a chocolate devil’s food cake or a brilliant red velvet cake recipe, to make your cake more visually appealing to your guests.
- If you’re not a fan of the typical frostings, a German chocolate cake can be a good alternative.
- In addition, we offer a few birthday cake recipes for special events like birthdays.
- Almost any cake can be made with this recipe, and these instructions will guide you through the process of making any of them.
- However, angel food, pound cakes, sponge cakes, and chiffon cakes require different techniques, so be sure to read about those separately if you’re making one of those cakes.
Step 1: Prepare Baking Pans
Anyone who bakes a cake does not want it to cling to the pan, thus it is critical to prepare the pans before putting in the batter.With the exception of angel food and chiffon cakes, most recipes ask for greasing and flouring the pan or lining the pan with waxed or parchment paper before baking the cake or pie.While it comes to determining what sort of baking pan to use, our Test Kitchen loves glossy pans since they provide a more golden look when baking.
- In order to avoid overbrowning, adjust the oven temperature by 25°F if you are using a dark or dull-finish pan and check doneness 3 to 5 minutes earlier than normal.
Step 2: Allow Ingredients to Reach Room Temperature
Many cake recipes call for cake components such as eggs and butter to be allowed to come to room temperature before being used.Because of this, the butter will combine more readily with the other ingredients, and the eggs will result in a more substantial cake volume.(It is not recommended to leave the eggs at room temperature for longer than the period stated in the recipe for food safety concerns.) Test Kitchen Tip: Never use melted butter in a recipe that calls for softened butter instead.
- It will have a negative impact on the cake’s texture.
Step 3: Preheat the Oven
It is possible for a cake to bake too rapidly and develop tunnels and cracks, while baking too slowly might result in a cake that is gritty.Allow your oven to warm for at least 10 minutes before beginning, and check the temperature using an oven thermometer ($7 at Target) to ensure it reaches the right temperature.Using black cake pans will need you to lower the oven temperature by 25 degrees Fahrenheit from the one specified in your recipe.
Step 4: Stir Together Dry Ingredients
Flour, baking powder and/or baking soda, and salt are some of the most common dry ingredients used in baking.Rather than adding each dry ingredient to the batter one at a time, whisk ($6, Walmart) them together in a separate bowl first.Using this method ensures that the components are evenly dispersed throughout the mixture.
- someone who is preparing a dessert using butter Photograph courtesy of Kritsada Panichgul
Step 5: Combine the Butter and Sugar
- Do you want to know how to produce a cake that has a light, airy crumb? The most crucial step is to cream the butter and sugar together. Here’s how it’s done: Using an electric mixer ($23, Target), whip the butter for 30 seconds on a medium to high speed until it is fluffy. Generally, a stand mixer with a medium speed is required for this phase, whereas a hand mixer with a greater speed is required.
- On medium speed, beat in the sugar (and vanilla extract, if the recipe asks for it) until the mixture has a light, fluffy texture and is completely incorporated. This will take around 3 to 5 minutes. (DO NOT chop this section short.) While pounding, scrape the sides of the bowl occasionally. As the butter and sugar are blended, little bubbles will be formed, which will give your cake its beautiful, light, and fluffy texture.
Step 6: Add Eggs One at a Time
Add the eggs (or egg whites) one at a time, mixing well after each addition.Their protein helps to keep the texture of the product by creating structure around air bubbles.Test Kitchen Tip: Separate the eggs into custard cups or small bowls before mixing them together.
- If you find shell fragments in your batter, you may quickly fish them out of the cup rather than trying to get them out of the batter.
Step 7: Alternate Adding Dry and Wet Ingredients
Beat on low speed after each addition until the flour mixture and milk (or other liquid indicated in the recipe) are fully incorporated.Alternate between adding part of the flour mixture and some of the milk (or other liquid specified in the recipe).The flour mixture should be used to start and finish the recipe.
- This is due to the fact that when liquid is added to flour, gluten begins to develop.
- Too much gluten results in a difficult cake, so be careful to start and finish with flour, and avoid overmixing after the liquid has been included.
- Warning: Do not overmix at this point or you may end up with elongated, uneven holes in your completed cake.
- Test Kitchen Tip: person responsible for spreading cake batter Photograph courtesy of Kritsada Panichgul
Step 8: Pour Batter into Pans and Bake
Using a spatula, evenly distribute the batter across the baking pans. Spread the batter in a uniform layer using an offset spatula ($9, Bed Bath & Beyond) once it has been chilled. Make careful to distribute it all the way to the edge of the pan. Make sure to follow the guidelines on the recipe while baking your cake.
Step 9: Check Cake for Doneness
No one likes to eat a dry cake, which is what happens when it is overbaked.Start testing the cake for doneness after the recipe’s specified minimum baking time has passed, and resist opening the oven door until it is time to avoid letting the heat escape until it is time.Insert a wooden toothpick towards the middle of a creamed cake to keep it from falling apart.
- If the pick comes out clean (with only a crumb or two stuck to it), the cake has finished baking.
- The cake should be baked for a few minutes longer if there is any wet batter on it.
- A new toothpick should be used to test it in a different area.
- Photograph courtesy of Kritsada Panichgul
Step 10: Cool the Cake
Allow the cakes to cool in their pans on a wire rack ($15, Walmart) for a maximum of 10 minutes before serving.Using a knife, carefully run it over the edges of the cake to release it from the pan sides before removing it from the pans.Placing a wire rack on top of the cake and inverting the pan will help to prevent cracking.
- Using tongs, carefully lift the pan off the cake, being careful not to break the cake’s edges.
- If you used waxed or parchment paper to wrap your cake, gently take the paper away from it.
- Allow for thorough cooling of the cake (about 1 hour).
- This is an important step in allowing the cake to firm up and become less prone to breaking apart while being frosted.
- As an added bonus, it prevents the frosting from melting immediately after application!
- person responsible for icing the cake and assembling the layers Get the recipe for our Buttercream Frosting.
Step 11: Assemble the Cake
Brush the cake layers with a pastry brush ($10, Williams Sonoma) before assembling them to prevent crumbs from getting into the icing.12 cup of frosting should be spread over the first layer, and the second layer should be carefully placed on top.Continue until all of the layers have been piled.
- Test Kitchen Tip: To generously fill and frost a two-layer 9-inch cake, it needs around 212 to 3 cups of icing.
- Plan on using 312 to 4 cups of cake batter for a three-layer cake.
Step 12: Add the First Coat of Frosting
The crumb coat is the key to mastering the art of frosting a layer cake successfully.For this, apply a very thin coating of frosting to the edges and top of the cake and distribute it evenly.While this first coat does not have to be immaculate, it serves an important purpose in keeping crumbs out of the frosting.
- Allow the cake to rest for 30 minutes to allow the icing to set.
- Test Kitchen Tip: Use small pieces of waxed paper to wrap around and beneath the initial cake layer when using a pedestal ($13, Walmart) or cake plate to make cleanup easier.
Step 15: Frost and Decorate
Spread the remaining frosting generously over the top and edges of the cake, swirling it in as you go, using an offset spatula or table knife.Afterwards, go back and apply more swirls if desired until the cake is thoroughly coated.Serve the cake within 2 hours, or store it in the refrigerator.
- Having learned how to build a cake from scratch, you may continue to hone your cake decorating abilities at home by experimenting with different colors of frosting, piping techniques, and finishing touches.
- For additional cake inspiration, here are some simple and elegant cake recipes to get you started on your next baking project.
How to Make a Cake Moist
We’ve all been in that situation before.We spend many hours searching for the right recipe, assembling the necessary supplies, and baking the perfect cake for a particular occasion.Once we put the cake in the oven, we sit back and enjoy a cup of tea, only to discover that the cake has become completely dry when we remove it from the oven.
- The good news is that in the realm of baking, there are a few easy steps you can take to guarantee you bake a moist cake and prevent this nightmarish scenario during your next dinner party.
- For those who are wondering how to make a moist cake, we have you covered whether you haven’t prepared your cake yet or if your cake has already turned out too dry, we have you covered as well.
How to Make a Cake Moist: Tips & Tricks
Simple ways to make your cake moist and delectable are provided here for your convenience.
1. Use Real Butter
First and foremost, genuine butter should be used.Because margarine has a larger water content than butter, it will affect the texture and consistency of your cake more than butter.Make sure to use high-quality butter and that it is at room temperature while you are mixing it into your batter to ensure a smooth texture (unless the recipe calls for something else).
- Taking your butter out of the fridge and placing it on your counter the day before your baking frenzy is a good rule of thumb when planning your baking spree.
2. Don’t Overbake or Overmix
One of the most important moist cake rules of thumb is to avoid overbaking the cake while making it.Keep an eye on the clock or kitchen timer, and check for doneness 5 or 10 minutes before it goes off to ensure that everything is ready.Be careful not to overmix your mixture, as this might result in the incorporation of too much air, resulting in your cake falling and becoming thick and chewy.
3. Don’t Forget the Sugar
Sugar is hygroscopic, which means that it both attracts and holds onto water, resulting in a moist cake when combined with other ingredients. Whenever you lower the required amount of sugar in a recipe, you are also reducing the capacity of the cake to retain moisture.
How to Make Dry Cake Moist
Don’t be concerned if you’ve already cooked your cake and it turned out to be too dry. There is yet a glimmer of optimism. Consider using the poke and soak method to moisten a cake after it has been baked.
1. Poke and Soak Your Dry Cake
Consider using the poke and soak method to moisten a cake after it has been baked.Make holes in your cake with a toothpick or a bamboo stick, and then rehydrate it with a simple syrup to restore its moisture.If you want to make a syrup to go with nearly any cake (from chocolate cake to pia colada cake), you can use any flavorings you like (cocoa, vanilla, or chocolate).
- After two to three hours, we guarantee that your cake will be moist!
- Check out this post to learn how to create a quick simple syrup when you’re in a rush and need to make a dry-cake substitution.
Recipes for Moist Cakes
This collection of recipes for moist cakes ranges from sponge cake to pound cake and includes some of our favorites.
Triple Citrus Pound Cake
This Triple Citrus Pound Cake is a dazzling display of citrus flavors that will leave you wanting more.A delectable treat that’s creamy and buttery while still being moist and luscious.As a result, this recipe yields two loaves, which makes it ideal for splitting or presenting to a potluck or picnic with a group.
- A generous amount of grapefruit and orange juice is used in the cake mix, which also contains grapefruit, lime, orange, and lime zest, among other ingredients.
- The icing is produced with freshly squeezed orange juice and may be customized to suit your taste preferences (for a looser glaze, add more juice).
Rolled Strawberry Cream Sponge Cake
It’s hard to miss the delicious citrus tastes in this Triple Citrus Pound Cake.A sumptuous treat that’s creamy and buttery while still being moist and delectable.As a result, this recipe yields two loaves, which makes it ideal for splitting or taking to a potluck or picnic with friends and family.
- A generous amount of grapefruit and orange juice is used in the cake mix, which also contains grapefruit, lime, orange, and lemon zest.
- The icing is produced with freshly squeezed orange juice and may be customized to suit your tastes.
- (for a looser glaze, add more juice).
Springtime Lemon Cake with Raspberry Frosting
This recipe for Springtime Lemon Cake with Raspberry Frosting comes to Bob’s Red Mill from Staying Close to Home, and it is courtesy of Maria Long.There are citrus and berries in this delightful lemon cake, which is topped with a layer of vivid raspberry frosting and overflowing with the scents of spring!The use of plain Greek yogurt in the recipe provides a moist cake, while the light and airy icing is both colorful and imaginative in its presentation.
- Keep this recipe on hand for any occasion, whether it’s a breakfast with your closest friend or a birthday celebration for your child.
Gluten Free Lemon Blueberry Cake
Another springtime or warm season favorite, this incredibly moist, super delicious Gluten Free Lemon Blueberry Cake was sent to us by Karen Kelley of Seasonal Cravings, who shared it with us.In addition to being crammed full of fresh blueberries, the cake is topped with a cream cheese buttercream icing that is just the perfect amount of sweet.With buttermilk, freshly squeezed lemon juice, and vanilla extract, Karen creates a delightful cake with a beautiful texturet.
- We also appreciate the addition of coconut milk and a bit of salt to her frosting, which we think is a nice touch.
- Fresh blueberries are sprinkled on top for a bright and cheery look.
- It’s possible that you’ve discovered a new fan favorite.
Blackberry Lime Cake
It is safe to assume that Carrie Sellman of The Cake Blog knows a thing or two about baking the ideal cake because she created this recipe for Blackberry Lime Cake.Because of the violet colours and the interplay of blackberries and lime in the filling, this cake looks and tastes just as beautiful.A blackberry reduction, made with 12 ounces of fresh blackberries, a tablespoon of granulated sugar, and a tablespoon of lime juice, is used to prepare Carrie’s blackberry buttercream frosting before she makes the frosting.
- Her buttercream, which is just exquisite, is made with egg whites, vanilla, unsalted butter, and granulated sugar.
- Just before serving, garnish the finished product with edible micro flowers.
- After this, your dessert will be both delicate and delicious in terms of both taste and beauty.
Pumpkin Cake with Toasted Coconut Frosting
We love how moist and delicious this Pumpkin Cake with Toasted Coconut Frosting from Carol Speake of The Gardening Cook is, and it’s perfect for the fall season (but who are we kidding, we could eat this cake all year long).The cake is created with canned pumpkin and iced with a standard buttercream frosting that has been dusted with toasted coconut before being served.In lieu of using an egg, you may substitute milk (just remove the egg and gradually add your milk until you achieve your desired consistency).
Carrot Pound Cake with Coconut Milk Icing
The inclusion of shredded carrots makes this Carrot Pound Cake with Coconut Milk Icing recipe both sweet and moist, thanks to the use of coconut milk in the frosting.The cake itself is slightly crumbly, and it has a fantastic taste that comes from the walnuts and spices such as cinnamon, ginger, and nutmeg that are included.This recipe comes from Isadora Lassance of She Likes Food and results in a cake that is both visually appealing and delicious to eat!
- Simply two components, coconut milk and powdered sugar, are used to make the straightforward coconut milk icing.
Pineapple Upside Down Cake
As a result of the sweet inclusion of one of our favorite tropical fruits, this cake is known for being moist and delicious.This Pineapple Upside Down Cake recipe, provided by Nora Schlesinger of A Clean Break, is made using canned pineapple rings that have been cored, plain Greek yogurt, and granulated monk fruit sweetener as the primary ingredients.In order to make the glaze, combine monk fruit sweetener, tapioca flour, almond milk, and a dab of vanilla extract in a mixing bowl.
- Serve this cake around tea time, during a coffee break, or after a modest dinner party, according to the recipe’s instructions in the headnote.
Lemon cakes are a favorite of ours here at Bob’s Red Mill.This specific Lemon Cake recipe was provided by Emily Dixon of One Lovely Life, who is a fantastic person to know.Depending on your desire, you may make it in a stand mixer or food processor (instead of a mixing bowl) instead.
- It makes use of ingredients such as lemon zest, lemon juice, melted butter (or coconut oil), and our Gluten Free 1-to-1 Baking Flour to create its delicious flavor.
- This cake is covered with the glaze after it has been baked, which is made from a lemon-honey syrup.
- It’s wonderful, juicy, and designed to be devoured as fast as possible (so you might want to make a second one).
Bob’s Red Mill Cake Mixes & Flour
Here are a handful of our own cake-specific goods that will make making a cake an easy and stress-free experience.
Gluten Free Chocolate Cake Mix
This deliciously moist gluten-free cake mix is really easy to make and is ideal for a variety of special events, including birthdays. It just calls for two eggs, two-thirds cup milk, one-third cup vegetable oil, and two-thirds cup boiling water. Using one bag of cake mix, you may make an 8-inch layer cake (or 12 cupcakes).
Gluten Free Yellow Cake Mix
Using a combination of gluten-free flours and starches, this flexible vanilla yellow cake mix may be used to make any vanilla cake recipe you can think of. A healthy whole grain sorghum flour is used in this recipe along with other ingredients like as sea salt, potato starch, tapioca flour and potato starch, sugar, sea salt, xanthan gum, and vanilla powder.
Super-Fine Cake Flour
Cake flour from Bob’s Red Mill is prepared from low-protein United States wheat that has been meticulously milled and sifted to provide an exceptionally fine texture and a soft crumb.It’s perfect for pound cakes, angel food cakes, and chiffon cakes, among other things (as well as pancakes, cupcakes and biscuits).This collection of cake-making instructions and recipes is intended to encourage you to get out there and bake a beautiful, moist cake for your next birthday celebration, dinner party, or school celebration.
- Do you have any suggestions for producing stunning cake results?
- Please share your thoughts with us in the comments section below!
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!
- The nemesis of a cake crumb.
- 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
Reach for cake flour instead of all-purpose flour.Cake flour is a low protein flour that’s milled into a superfine consistency.This soft, tender texture directly translates into your cake.
- However, this isn’t an ALL or NOTHING rule.
- Some recipes simply cannot withstand cake flour’s fine consistency.
- Chocolate cake, for example, already has cocoa powder– which is a soft dry ingredient and takes the place of some flour in the recipe.
- More often than not, the combination of cake flour and cocoa powder results in a flimsy cake.
- Likewise, carrot cake and banana cake contain additional wet ingredients (the fruits or veggies), so cake flour isn’t ideal because it’s not strong enough.
- However, when making vanilla cake, white cake, red velvet cake, vanilla cupcakes, and other cakes/cupcakes where a fluffy texture is favorable, try using cake flour.
- I’ve also been successful substituting cake flour for all-purpose flour to create softer pineapple upside-down cake and funfetti cake.
- (Make a 1:1 substitution with no other changes to the recipe.
- My pineapple upside down cake recipe has been updated to include it!) Swans Down and Softasilk are my preferred cake flour brands (not sponsored!).
- I use unbleached when I can find it, otherwise I just stick with bleached.
- Both brands provide quality results for a decent price.
- Find cake flour in the baking aisle next to the all-purpose flour.
If you can’t get your hands on cake flour, use this cake flour substitute.
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
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