How To Make Cinnamon Cake From Scratch?

Instructions Pre-heat oven to 325° (160° celsius) In a small bowl mix together brown sugar and cinnamon, set aside. In a large bowl cream butter and sugar, then add the eggs, beat until fluffy. In a medium bowl sift together flour,baking powder, baking soda and salt.

What does cinnamon do in cake?

Apart from flavor, cinnamon is also used in commercial baking to impart a specific color to a product. “For certain purposes, it may be desirable to give a baked product high cinnamon colouring and yet only relatively mild cinnamon flavouring,” write J.

What is the secret ingredient of cake?

Olive oil in the batter is the secret to a moist, tender cake with lots of character.

What makes a coffee cake dry?

Add Oil. The ratio of wet to dry ingredients determines a cake’s moisture level. If there’s simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there’s too much milk and not enough flour, a cake will taste too wet.

Does coffee cake taste like coffee?

But it’s not just that coffee cake sounds like it’s flavored with coffee. It’s that coffee cake actually should be flavored with coffee. After all, the rich, deep flavor of coffee goes with so many other ingredients that are right at home in coffee cake, like sweet spices and rich chocolate.

What cinnamon is best for baking?

If you’re using cinnamon mainly for baking, cassia cinnamon is a safe choice. It’s less expensive and while it’s a stronger flavor out of the jar, it gets milder during cooking. If you’re looking for a milder flavor to begin with, Ceylon cinnamon is the way to go.

Is cinnamon a dry ingredient?

Ingredient Information

This spice is the dried inner bark of evergreen trees that are in the laurel family (such as bay laurel). There are three types. Cinnamon harvested from the Cinnamomum zeylanicum tree that is native to Sri Lanka is a softer and sweeter spice with a paler color.

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 do I do if my cake is too soft?

If you notice that your cake batter is too moist and runny, you can start out by adding more flour. Add one to two teaspoons at a time until the texture thickens up. You can also add an egg or more baking powder as well.

How do I make a moist cake inside?

You can create moist, bakery-quality cakes like this at home using these 7 simple steps:

  1. Use Buttermilk Instead of Milk.
  2. Add Vegetable Oil.
  3. Use Instant Clearjel or Instant Pudding Mix.
  4. Use the Right Recipe.
  5. Don’t Overbake.
  6. Bake in Sheet Pans Instead of individual Cake Pans.
  7. Use a Simple Syrup or Glaze.

Why is my cake sticky inside?

A tacky top is typically caused by covering or wrapping the cake before it’s completely cooled. This traps moisture inside, causing that sticky texture. Avoiding this pitfall is easy, just let the cake sit on a wire rack until totally cool.

Why is my cake dense and rubbery?

The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. And the over mixing is usually caused from incorrectly creaming butter and sugar.

Why is my cake crumbly but moist?

A cake is crumbly and moist because of the high or low gluten content of the flour that is used to bake it. Flour is an ingredient that contains gluten. When flour is used in excessive amounts to bake a cake, excessive amounts of gluten are therefore added to the cake batter.

What is a coffee cake called?

Coffee cake, or kaffekuchen, is a single layer cake with a sweet, cinnamon-infused flavor and streusel top made from flour, butter, and sugar. Streusel can also be layered inside of the cake like a filling.

What streusel means?

Definition of streusel

: a crumbly mixture of fat, sugar, and flour and sometimes nuts and spices that is used as topping or filling for cake.

What’s the difference between coffee cake and crumb cake?

Crumb cake vs coffee cake:

Both cakes are similar, especially with the cake layer. The major difference is the amount of streusel topping. Coffee cake has less streusel topping and more cake. Crumb cake has a thicker and chunkier layer of streusel on top.

What does cinnamon taste like?

A sweet and woody flavour, cinnamon has a slight citrusy note, and its spicy taste is often likened to the powerful punch of cloves. Other than the texture, there’s no difference between ground cinnamon and cinnamon sticks in flavour, but it’s the way they are used which differs.

How do you bake with cinnamon?

In the United States especially, cinnamon mixed with sugar is commonly used to flavor apples (apple pie), cereals, and baked goods such as doughnuts, pastries, and sweet breads.

What can you cook with cinnamon powder?

Cinnamon is found a huge variety of sweets:

  • Breads, such as cinnamon rolls, hot cross buns, and morning buns.
  • Cookies, such as snickerdoodles, rugelach, and baklava.
  • Apple desserts such as baked apples, apple pie, apple crisp, and apple crumble.
  • Rice pudding.
  • French toast.
  • Churros.
  • Pumpkin, squash, or sweet potato pie.
  • How do you make cinnamon powder?


    1. Break the Cinnamon sticks in to small sticks (This helps the sticks to get powdered without much difficulty)
    2. Now blend it into a fine powder using a Food processor or blender.
    3. Sieve the powdered Cinnamon.
    4. Finally Transfer the sieved powder and sugar in to the blender and blend it. This is however optional.

    How to make the perfect cinnamon dessert?

    Perfect dessert for the cinnamon lover on a Sunday brunch or Easter! Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy.

    What is the best way to make a cake for beginners?

    Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one.


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    What is Cinnamon?

    • Traditionally, cinnamon has been used as a spice or flavoring. It is obtained from the inner bark of a variety of trees belonging to the species Cinnamomum. Commercial food makers utilize it in a variety of forms, including powder, stick, and oil, in both sweet and savory meals. Vietnamese cinnamon, Indonesian cinnamon, Java cinnamon, Chinese cinnamon, and encapsulated cinnamon are among the varieties used in baking.


    1. Use of cinnamon dates back to 2800 B.C.
    2. in what is now known as Sri Lanka, when it was first discovered.
    3. The European hunger for it, as well as for other spices, spurred travel around the world.
    4. Portuguese explorers found Sri Lanka and its spice in the 16th century and began bringing it back to Europe.
    5. This practice persisted until the 17th century.
    6. When the Dutch took over what was then known as Java in the 17th century, the habit of cultivating the plant began to spread throughout the region.
    1. The East India Company rose to prominence as the world’s leading exporter of the spice.
    2. 1 It is still farmed in Sri Lanka and the southern Indian state of Tamil Nadu.
    3. Cassia is the most widely available kind of cinnamon in North America.
    4. When compared to ″real cinnamon,″ it is often sweeter and more fragrant, but it may also be astringent.

    Young shoots and older trees are picked for their inner bark, which is subsequently processed and commonly powdered into a fine powder.Bark from trees that grow at higher elevations is regarded superior because it contains more oil than bark from trees that grow at lower elevations, according to traditional wisdom.Since they were originally officially documented in 1825, the names of these trees have changed several times as various botanists have assigned different names to species within the same genus of trees.

    • This continues to contribute to the misunderstanding around cinnamon and cassia.
    • 1, 2, and 3


    1. Cinnamon’s taste and scent are derived from an essential oil that accounts for around 0.5 percent to 1.0 percent of its total makeup.
    2. According to B.
    3. Krishnamoorthy and J.
    4. Rema in their book Cinnamon and Cassia: The Genus Cinnamomum, ″in cinnamon, the leaf and bark oils have wholly different flavour profiles and characteristics, and one cannot be swapped for the other.″ 2 It has been discovered that there are various mixes available that contain fake flavorings that can be differentiated by sensory and instrumental examination.
    5. It is mostly utilized as a culinary ingredient all over the world.
    6. In commercial baking and confectionery manufacturing, the bark oil is utilized to make baked products and confectionery, while cinnamon-based oleoresin is used to make cake mixes and convenience meals.
    1. Cassia oil may be used in baking and confectionery, however it is used less commonly than other oils.
    2. Cassia buds, which resemble small cloves in appearance, are used in confectionary and are said to taste just as wonderful as the bark of the plant.
    3. 4 Cinnamon is used in commercial baking to lend a distinctive color to a product, in addition to its flavoring properties.
    4. The authors of Handbook of Herbs and Spices state, ″For particular applications, it may be beneficial to give a baked dish a high cinnamon color yet only a relatively moderate cinnamon flavor.″ J.

    Thomas and P.Duethi explain why this is the case in their book.A red-colored cinnamon (cassia) with modest oil content, or even a cinnamon mixture, would be sought after by the customer in this situation,″ explains the seller (in which two or more grades are mixed to give a desired performance).

    • There are several benefits of using multiple cinnamon kinds or grades in combination to produce tailor-made cinnamon for different sorts of baked items, which has become normal practice.
    • ″…if the blends are prepared properly, there are numerous benefits.″ 4 Finely ground cinnamon is perfect for flavoring baked items, while bark oil may be employed in commercial applications due to its ability to be measured more precisely than finely crushed cinnamon.
    • 2 Particularly popular in the United States, cinnamon blended with sugar is widely used to flavor apples (apple pie), cereals, and baked products such as doughnuts, pastries, and sweet breads, among other things.


    Cinnamaldehyde is the chemical found in the highest concentration in cinnamon. Its anesthetic, antibacterial, anti-inflammatory, anti-ulcer, and antiviral properties make it useful in a variety of situations. Cinnamon has a variety of chemicals that are anti-inflammatory, antioxidant, and neuroprotective when taken as a whole.


    1. Cinnamon oil, which is mostly composed of cinnamaldehyde, cinnamic acid, and cinnamic alcohol, is the primary flavoring agent in the bark.
    2. Cinnamon can have a variety of additives.
    3. The essential oil in freshly ground cinnamon should range from 0.9 to 2.3 percent by weight.
    4. The International Organization for Standardization (ISO) 6539-1983 specifies the physical and chemical quality criteria for both whole and ground cinnamon.
    5. 4


    • There is a significant lot of misunderstanding between the many varieties of cinnamon, as well as between cinnamon and cassia. According to experts, while comparing two distinct quills or sticks, the color and density are the most important factors to consider. Ceylon cinnamon has a softer, lighter hue and is rolled in layers, similar to Indonesian cinnamon. Other variations are darker and firmer, and they will be rolled in only one layer, as opposed to the others. 6 Cinnamon (Cinnamomum loureiroi) (Vietnamese Cinnamon): It is a dark red-brown cinnamon that is sweet and spicy, and is often considered to be the best in the world. It has a high concentration of coumarin and is also highly fragrant. Cinnamomum burmanni, sometimes known as Indonesian or Java cinnamon, is a spicy cultivar with a dark red-brown color. It also has a high concentration of coumarin, and it is believed to be quite fragrant. It is also a low-cost option. 7 This cultivar is commonly employed in the production of oleoresin. 4
    • Ceylon cinnamon (Cinnamomum verum, originally Cinnamomum zeylanicum): This so-called ″genuine″ cinnamon has a somewhat sweet flavor and aroma, and it has the least amount of coumarin of all the varieties. Its hue ranges from a light to a medium reddish-brown. It is also believed to have a delicate flavor, which makes it ideal for use in baked products like bread and cakes. Cinnamon (Cassia): This spicy, yet bitter kind is the most commonly utilized by home chefs. Its origins may be traced back to the southern region of China. It has a high concentration of coumarin and has a very intense, bitter flavor. It has a dark reddish-brown hue to it. Cinnamon encapsulated in a capsule: A technique in which the volatile chemical cinnamaldehyde is preserved by encapsulation is now being researched for potential commercial application in the pharmaceutical industry. This method is intended to protect the chemical that gives cinnamon its perfume and flavor, as well as to destroy the antifungal characteristics that hinder the growth of yeast in the cinnamon. Researchers believe that adding this component will allow them to create cinnamon-spiced baked items that are more flavorful and have a better texture than those that are created with ordinary cinnamon. Additionally, because less spice would be required, the use of such a product might potentially lower the prices of food makers. 5
    See also:  Where To Buy A Cake Box?


    1. Its principal culinary application is as a flavoring agent.
    2. When it comes to cinnamon, the flavoring component is found in cinnamaldehyde, which is responsible for the spice’s characteristic fragrance and taste.
    3. When exposed to high temperatures, it becomes very volatile.
    4. When exposed to intense heat, the flavor can both deteriorate and evaporate.
    5. This has the potential to change the flavor of the baked item.
    6. Because of the antifungal characteristics of the spice, using excessive amounts will cause fermentation and proving of the dough to be delayed.
    1. The dough may possibly fail to rise at all as a result of this.
    2. Most of the time, yeast levels must be increased to compensate, like in cinnamon rolls, for example, to make up for the loss of moisture.
    3. 5 Cinnamon’s anti-microbial characteristics, on the other hand, are thought to be responsible for inhibiting the growth of Listeria and E.
    4. coli in foods, which can help to increase the shelf life of a product.

    6 It is critical to preserve cinnamon in a cold, dry environment after acquiring it in order to avoid the volatile oils from evaporating.Powdered cinnamon can get cakey when exposed to high humidity.Flavor is preserved more effectively with proper storage.

    • In contrast to ground cinnamon, whole cinnamon does not lose its oil content as quickly as ground cinnamon.
    • The oleoresin form of cinnamon is resilient at high temperatures, but if the material is not maintained properly, it can oxidize and lose its vibrant color.
    • 4

    FDA regulation

    1. The Food and Drug Administration of the United States has determined that culinary cinnamon is usually believed to be harmless.
    2. This contains essential oils and oleoresins generated from cinnamon, as well as other related substances.
    3. 9 Cinnamon, on the other hand, has the potential to cause allergic responses in certain people.
    4. Several incidents of dermatitis have been recorded by commercial bakers who have handled doughs that have been infused with cinnamon on a regular basis.
    5. 4 The specifics of product labeling for goods marketed in the United States that include spices, including cinnamon, are specified in Title 21, Volume 2 of the Code of Federal Regulations, Sections 101.10 and 11 of the Code of Federal Regulations.


    1. Nabavi, Seyed F.
    2. Di Lorenzo, Arianna
    3. Izadi, Morteza
    4. Sobarzo-Sánchez, Eduardo
    5. Daglia, Maria
    6. Nabavi, Seyed M. 2015. ″Antibacterial Effects of Cinnamon: From Farm to Food, Cosmetic, and Pharmaceutical Industries.″ In Nabavi, Seyed F., ed., ″Antibacterial Effects of Cinnamon: From Farm to Food, Cosmetic, and Pharmaceutical Industries.″ Nutrients 7, no. 9 (September 2007): 7729-7748. Ravindran, P. N., and colleagues (editors) have provided the most recent access on October 17, 2018. Cinnamon and Cassia are both members of the Genus Cinnamomum. Flavours and Fragrances of Plant Origins, CRC Press, 2004, pp. 1, 17-19, 185, 318
    7. Flavours and Fragrances of Plant Origins, CRC Press, 2004. CHAPTERS 2 and 3 of the Food and Agriculture Organization of the United Nations (FAO) Report of 1995 John Thomas and P. P. Duethi (last viewed on October 17, 2018)
    8. Thomas, J. 143–152 in Handbook of Herbs and Spices, Volume 1, Elsevier, 2001. ″Chapter 11.″ Handbook of Herbs and Spices, Volume 1, Elsevier, 2001. Woodhead Publishing
    9. Curtis Gong, et al. Ultrasonic encapsulation of cinnamon flavor to provide stability for baking applications″ is the title of the research paper. It is available at Curtis.pdf?sequence=2 (Cornell University ECommons), May 2018. &isAllowed=y
    10. Kawatra, Pallavi, and Rathai Rajagopalan, among others. ″The Mystic Powers of a Minute Ingredient″ is the title of this article. S1–S6 in Pharmacognosy Research, Vol. 7, No. 1, 2015, p. PMC. Web. It was last viewed on October 16, 2018, according to Kawatra, Pallavi, and Rathai Rajagopalan. Pharmacognosy Research, Medknow Publications & Media Pvt Ltd, June 2015, last accessed on 16 October 2018
    11. Pharmacognosy Research, Medknow Publications & Media Pvt Ltd, June 2015, last accessed on 16 October 2018
    12. Lorna Kring is the author of this work. ″The Most Creative Ways to Use Cinnamon in Your Recipes.″ Foodal, 11 July 2018, (accessed July 11, 2018). ″CFR – Code of Federal Regulations Title 21,″ last visited on October 17, 2018, is an abbreviation for ″Code of Federal Regulations Title 21.″ ″CFR – Code of Federal Regulations Title 21,″ according to, the United States Food and Drug Administration, which was last visited on October 17, 2018. ″CFR – Code of Federal Regulations Title 21,″ according to, the United States Food and Drug Administration, which was last visited on October 17, 2018., United States Food and Drug Administration, last viewed on October 17, 2018
    13., United States Food and Drug Administration

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    How to Prevent a Dry or Dense Cake

    1. It is possible that this content contains affiliate links.
    2. Please take the time to read my disclosure policy.
    3. These nine essential baking guidelines can help you avoid making a cake that is too dry or thick.
    4. By putting these teachings into practice in your kitchen, you can ensure a soft and moist cake!
    5. Dense.
    6. The nemesis of a cake crumb.
    1. Dry.
    2. The adversary of a cake crumb.
    3. Cakes that are too dry or thick have absolutely no place in this world.
    4. 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

    1. Use cake flour instead of all-purpose flour when baking a cake.
    2. Cake flour is a low-protein flour that has been ground to a superfine fineness to be used in baking.
    3. This moist, sensitive texture is carried over into your cake as a direct result.
    4. However, this is not a regulation that must be followed to the letter.
    5. Some recipes are just unable to handle the fine consistency of cake flour.
    6. 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.
    1. Using cake flour and cocoa powder together typically results in a cake that is too light and crumbly to cut into slices.
    2. 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.
    3. 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.
    4. 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

    1. Let’s add a creamy and light wet ingredient to assist avoid a dry, thick cake from forming.
    2. 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.
    3. In addition to the milk, a tablespoon or two of sour cream can be used.
    4. 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.
    5. Take this ingredient’s potential for strength into consideration.
    6. I also use it in my cheesecake and no-bake cheesecake recipes, which you can find here.
    1. Plain yogurt can be used as a suitable substitute.

    3. Room Temperature Butter / Don’t Over-Cream

    1. 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.
    2. For recipes that call for room temperature butter, however, use room temperature butter instead.
    3. The majority of cakes begin with the creaming of butter and sugar.
    4. Butter has the ability to hold air, and the creaming process is the mechanism through which butter holds that air.
    5. During the baking process, the trapped air expands, resulting in a light and fluffy cake.
    6. No air Means no fluffiness if the butter is not fully creamed.
    1. A thick cake, to be precise.
    2. However, let us assume that your butter was at the appropriate room temperature.
    3. You started creaming it with the sugar, but then you forgot to turn off the mixer.
    4. 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

    1. When a cake is overly dense, it is tempting to believe that adding additional flour would absorb more moisture and soften the crumb.
    2. This is not necessarily true.
    3. In most cases, however, this is not the case.
    4. Baking powder or baking soda will most likely be required to provide additional leavening assistance for the cake.
    5. This advice isn’t really a piece of cake (ha!) because these two elements are quite specific in terms of science.
    6. If a recipe calls for a lot of acid, such as lemon juice or buttermilk, and it isn’t lifted with enough baking powder, the cake will be dense in texture and flavor.
    1. 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.
    2. Depending on the recipe, increasing the amount of baking powder or soda may result in a bitter aftertaste…
    3. As a result, avoid going excessive.
    4. The amount of baking soda or baking powder I use per cup of flour varies depending on the recipe, but I typically 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.

    See also:  How To Make A Fault Line Cake?

    5. Add Oil

    1. The amount of moisture in a cake is determined by the proportion of wet to dry components.
    2. A cake will taste dry if there is just too much flour and not enough butter in the recipe.
    3. On the other side, if there is too much milk and not enough flour in the recipe, the cake will taste excessively moist.
    4. Finding the proper balance between moist and dry materials is essential.
    5. 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.
    6. 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.
    1. It’s dripping wet!
    2. Some cakes are made with oil rather of butter.
    3. This is due to the fact that there is another tasty component in the dish, and the flavor of butter is not required.
    4. Take a look at my carrot cake and pumpkin cake recipes.

    6. Don’t Over-Mix

    1. Overmixing cake batter, as described in tip3, results in an excessive amount of air being introduced into the mixture.
    2. In the oven, the trapped air expands and then deflates as it cools.
    3. A cake that has been deflated is a thick cake!
    4. Only blend the wet and dry components until they are completely incorporated.
    5. 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.
    6. 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

    1. Even if things go completely wrong and you end up with a dry cake on your hands, not all is lost.
    2. Simple syrup, applied with a fast brush, gives hydration.
    3. After the cake has been allowed to cool fully, apply a thin layer of simple syrup to the top.
    4. You can also substitute Sprite (yeah, I’m serious) for the simple syrup if you like.
    5. To prepare simple syrup, combine equal parts granulated sugar and water in a saucepan over medium heat until the sugar dissolves.
    6. Allow the syrup to cool before brushing it onto the cake.
    1. Use a pastry brush to apply the glaze.
    2. You may also add flavoring to the syrup.
    3. 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.
    4. 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

    1. Never, ever double a cake recipe if you want the very best flavor and texture.
    2. Instead, double the batter’s volume.
    3. When you double the recipe, you run the danger of overcreaming (tip3), overmixing (tip6), or undermixing.
    4. 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.
    5. Only use the amount of batter that the recipe specifies for each step.
    6. 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.

    The Secret to the Most Coffee-Flavored Dessert of All Time

    1. What is the point of calling it coffee cake if it doesn’t taste anything like coffee?
    2. Seriously, I’ve always found that type of ambiguity perplexing—even if I do tend to take things a little too literally at times.
    3. The fact that coffee cake sounds like it’s flavored with coffee isn’t the only drawback.
    4. It’s the fact that coffee cake should, in fact, be flavored with coffee.
    5. In the end, the rich, deep taste of coffee pairs well with a wide variety of other components that are well suited for use in coffee cake, such as sweet spices and dark chocolate.
    6. As a result, I resolved to make a coffee cake that was truly deserving of its moniker.
    1. I wanted the coffee flavor to be as prominent as possible in the ultimate coffee-flavored coffee cake, so I used a variety of methods to achieve this.
    2. A variety of variants were baked in the Epicurious Test Kitchen, and we discovered that three distinct types of coffee were required to get the desired result.
    3. We tried each type of coffee in five different ways, and the results were as follows: Deliciously rich and sweet coffee taste is enhanced by a variety of textures that are all distinct from one another.
    4. Here’s how we were able to make it happen: Using Two Different Methods, Infuse the Batter with Coffee Bakers are well aware that the quickest and most convenient way to incorporate coffee taste into a baked item is to incorporate instant espresso powder into the batter.

    However, it has been discovered that espresso powder alone does not provide the complete taste: a small amount of spice is required to bring out the coffee flavor.Infuse some cinnamon and cardamom into your coffee to bring out its full taste in a delightful new way.Once we found it out, the cake still didn’t taste exactly like coffee, so we replaced part of the liquid in the batter with extra-strong brewed coffee, and ultimately the completed cake batter tasted like coffee, smelled like coffee, and even gave our taste testers a slight caffeine rush.

    • The addition of brewed coffee also has a positive effect on the texture of the cake, making it more moist and dense—one of our editors described it as ″pudding-like.″ Add a Mocha Swirl to your drink.
    • Chocolate and coffee are a classic pairing that never fails to please.
    • It’s even better when chocolate is baked into a coffee-flavored cake; it’s delicious and indulgent, just like a mocha latte.
    • We made two dark mocha swirls in the cake by combining semisweet chocolate, butter, and additional extra-strong brewed coffee and layering it between the batter and baking it before adding it to the oven.
    • Then we added nuts to the mocha swirl to give it a little additional crunch and a hint of nutty sweetness to finish it off.
    1. Coffee should also be added to the Crumb Topping.
    2. Coffee cake is usually enhanced by the addition of a crispy crumbs topping.
    3. As a result, in order to make the ultimate coffee-flavored cake coffee cake, it only makes sense that the crumb topping include some coffee taste as well.
    4. Another application for instant espresso powder may be found here.
    5. We added extra of it to the crumb mixture in order to give the cake an additional caffeine boost.
    • Finish with a Boozy Latte Glaze to complete the look.
    • By the time we were through with the cake, we’d already utilized two different kinds of coffee in four different variations on the theme.
    • However, even though we ran the danger of overdoing it, we felt the cake required one more dash of coffee.
    • To achieve this, we devised a glaze that looks and tastes a little like the froth atop a rich, creamy latte, made with cream, confectioners’ sugar, and a dash of espresso-flavored coffee liqueur.
    • Similarly to a freshly brewed cup of coffee, the highly concentrated coffee taste in the liquor brings life to the coffee character of the cake and transports the aroma directly to your nose.

    The 10 Best Cinnamons in 2022

    1. Learn more about our methodology, which includes independent investigation, testing, and assessment of the top goods before making recommendations.
    2. If you make a purchase after clicking on one of our links, we may receive a commission.
    3. Cinnamon is a culinary must for everyone, from seasoned chefs to evening home cooks to aspiring foodies.
    4. It’s one of the most flavorful spices available, and it’s an essential component of hundreds of recipes (not to mention warming beverages throughout the winter!).
    5. What’s not to like about this?
    6. Here is a list of the greatest cinnamons for any occasion.
    1. Finally, a decision has been reached.
    2. Burlap and Barrel’s Cinnamon Verum takes home the top rank thanks to its adaptability and nuanced taste profile, which makes the high-quality spice suitable for both sweet and savory meals (see the full list at Burlap and Barrel’s).
    3. Do you like to use cinnamon sticks instead?
    4. Frontier Co-op Organic Cinnamon Sticks are a fragrant and savory addition to any meal (view at Amazon).

    What to Look for in Cinnamon

    By Lindsay Boyers


    Ceylon and cassia cinnamon are the most readily accessible of the four varieties of cinnamon available. Cassia cinnamon, which is mostly sourced from China and is the variety seen on most grocery store shelves (if the label does not indicate, it is most likely cassia cinnamon), is generally considered to be of greater quality and better flavor than Cassia cinnamon.


    Every type of cinnamon is not made equal. Using cassia cinnamon for baking is a safe option if you plan on using cinnamon mostly for baking. It’s less costly, and while it has a stronger flavor straight out of the jar, the flavor becomes softer as it cooks. Choosing Ceylon cinnamon is the best option if you like a milder flavor to begin with.


    1. There are several various types of culinary cinnamon to choose from, including whole (stick), ground, and liquid.
    2. There is no optimal sort of cinnamon; instead, it is determined by the use for which it is intended.
    3. Ground cinnamon is the most handy for cooking and baking, however grinding a cinnamon stick will result in a more fresh flavor in the end (and they last longer).
    4. Cinnamon sticks are also a fantastic option for infusing hot teas or other liquids with flavorings.
    5. Liquid cinnamon extracts are a more concentrated type of cinnamon that is useful for preparing chocolates or beverages with a cinnamon flavoring.


    Where does cinnamon come from?

    Cinnamon is derived from the bark of many species of evergreen trees belonging to the genus Cinnamomum. Cinnamon is a spice that is used in cooking. The majority of these trees are found in Sri Lanka, although there are also a few in India, China, and Burma as well as other countries.

    How does cinnamon grow?

    1. Before they are chopped and collected, the evergreen trees that hold cinnamon are allowed to grow for two years before being harvested.
    2. Cinnamon is harvested by slicing portions of the bark and then peeling them off the tree.
    3. After that, the outer bark (or cinnamon) is scraped away, leaving the inner bark (or cinnamon) behind.
    4. The next year, fresh branches will appear where the tree was chopped, so initiating the production of new cinnamon.

    Does cinnamon have calories?

    Yes, a teaspoon of cinnamon has 6 calories and 2.1 grams of carbohydrates. Fiber accounts for 1.4 grams of the total carbohydrate intake.

    What is Ceylon cinnamon?

    This milder and lighter kind of cinnamon is derived from evergreen trees that are indigenous to Sri Lanka and the southern regions of India. It’s less common, but it contains a higher concentration of the essential oils that give cinnamon its distinctive flavor. The majority of cinnamon available at the grocery store is cassia cinnamon, which has a stronger flavor than regular cinnamon.

    Does cinnamon expire?

    Despite the fact that cinnamon does not technically expire or spoil, its effectiveness and flavor may diminish with time, especially if it has been opened. Ground cinnamon should be used within one year after opening, while cinnamon sticks should be used within three to four years of opening.

    Why Trust The Spruce Eats?

    1. Donna Currie is a freelance writer that contributes to The Spruce Eats by writing roundups and testing items.
    2. Donna is the author of Cookistry, a recipe blog, and the books Make Ahead Bread.
    3. She is passionate about cooking and is always on the lookout for the spices and condiments that will take a fantastic recipe to the next level.
    4. Check out her roundups of the greatest spicy sauces, vanilla extracts, and pepper mills, among many other things!
    5. Originally from Framingham, Massachusetts, Lindsay Boyers has a degree in food and nutrition from Framingham State University and is trained in both holistic and functional nutrition.
    6. She contributed to this roundup by writing the What to Look for and FAQs sections.
    See also:  What Cake Goes With Cream Cheese Frosting?

    What is Cinnamon? Ingredient and Nutrition Information from Dr. Gourmet

    1. Great meals are made possible by excellent ingredients.
    2. When possible, make use of the highest-quality ingredients and ingredients for your dishes.
    3. The difference in flavor will always be noticeable in the final meal you prepare.
    4. For any ingredients that you are unfamiliar with, please go to our Ingredients section for more information.
    5. Page after page of information regarding the ingredients used in my recipes may be found on my website.

    Cinnamon: Cinnamon Sticks and Ground Cinnamon


    1. The dried inner bark of evergreen trees belonging to the laurel family is used to make this spice (such as bay laurel).
    2. There are three different kinds.
    3. Cinnamon obtained from the Cinnamomum zeylanicum tree, which is indigenous to Sri Lanka, is a softer and sweeter spice with a lighter hue than cinnamon harvested from other sources.
    4. Due to the fact that Sri Lanka was formerly known as Ceylon, this cinnamon is commonly referred to as Ceylon cinnamon.
    5. Compared to other types of cinnamon, cinnamon from the Cinnamomum cassia tree, which grows in the Far East, as well as cinnamon from the Indonesian Cinnamomum loureirii tree, is stronger and more pungent.
    6. Cinnamon, sometimes known as cassia cinnamon, is the most widely used spice in Europe and the Americas.
    1. It has a deeper color than Ceylon cinnamon.
    2. Cassia is frequently branded according to its country of origin, such as Chinese, Vietnamese, Sumatra, or South American.
    3. You can detect the difference between Ceylon cinnamon and cassia cinnamon when they are both in stick form.
    4. The former curls inward from both edges, making a type of double stick, whereas the latter curls inward from only one edge, forming a single stick.

    When it comes to spices, buying the full product and grinding it yourself is the most reliable approach to ensure a fresh flavor, but this is not always possible due to time constraints.In my spice cabinet, I keep both stick cinnamon and ground cinnamon.It is most often used whole in marinades and rubs when I am going to ground other whole spices for marinades and rubs.

    Ask Dr. Gourmet Questions About Cinnamon

    1. Is there any scientific evidence to support the claims made regarding pomegranate juice or cinnamon?
    2. Recently, I’ve been hearing a lot about the health advantages of pomegranate juice, from its ability to fight prostate cancer to its ability to aid in weight loss and cholesterol reduction.
    3. Is this the next ″miracle food″ to hit the market?
    4. Also, cinnamon appears to be a fantastic supplement, with the primary benefit being a reduction in blood sugar levels.
    5. I’m curious whether any of these assertions can be backed up by medical evidence.
    6. Is cinnamon effective in lowering blood sugar levels?
    1. According to what I’ve read, cinnamon is beneficial in controlling blood sugar levels.
    2. Is this correct, and how much cinnamon would one need to consume on a regular basis?

    Recipes Using Cinnamon

    1. Moroccan Shrimp with Apple Cinnamon Bread |
    2. Moroccan Shrimp that is Coumadin Safe Roasted Papaya Chicken |
    3. Low Sodium Roasted Papaya Chicken Massaman Curry Lamb Kofta Braised Cuban Beef |
    4. Low Sodium Roasted Papaya Chicken Pumpkin Clove Soup with Spiced Sour Cream and Toasted Pumpkin Seeds |
    5. Low Sodium Roasted Papaya Chicken Chili Con Carne with Chicken Vindaloo with Pumpkin Seed Crusted Chicken

    How to Make a Cake Moist

    1. We’ve all been in that situation before.
    2. We spend many hours searching for the right recipe, assembling the necessary supplies, and baking the perfect cake for a particular occasion.
    3. 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.
    4. 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.
    5. 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

    1. First and foremost, genuine butter should be used.
    2. Because margarine has a larger water content than butter, it will affect the texture and consistency of your cake more than butter.
    3. 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).
    4. 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

    1. One of the most important moist cake rules of thumb is to avoid overbaking the cake while making it.
    2. 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.
    3. 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 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.

    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

    1. Consider using the poke and soak method to moisten a cake after it has been baked.
    2. Make holes in your cake with a toothpick or a bamboo stick, and then rehydrate it with a simple syrup to restore its moisture.
    3. 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).
    4. After two to three hours, we guarantee that your cake will be moist!
    5. 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

    1. This Triple Citrus Pound Cake is a dazzling display of citrus flavors that will leave you wanting more.
    2. A delectable treat that’s creamy and buttery while still being moist and luscious.
    3. As a result, this recipe yields two loaves, which makes it ideal for splitting or presenting to a potluck or picnic with a group.
    4. 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.
    5. 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

    1. This Strawberry Cream Sponge Cake with Rolled Strawberries is a show-stopping delicacy.
    2. Light and airy sponge cake is wrapped around a tasty strawberry cream cheese filling for a light and airy cake treat.
    3. In addition, if you discover that your family and friends enjoy this recipe, you may make other variants by simply substituting the strawberry preserves with raspberry, blueberry, or any other fruit preserves you’d like in place of the strawberry preserves.
    4. Don’t forget to cover the cake tightly in plastic wrap and lay it in the refrigerator to set for 20-30 minutes prior to serving the cake.
    5. Just before serving, sprinkle confectioners sugar on top of your delicacy to add a wonderful ornamental finish.

    Springtime Lemon Cake with Raspberry Frosting

    1. 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.
    2. 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!
    3. 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.
    4. 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

    1. 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.
    2. 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.
    3. With buttermilk, freshly squeezed lemon juice, and vanilla extract, Karen creates a delightful cake with a beautiful texturet.
    4. We also appreciate the addition of coconut milk and a bit of salt to her frosting, which we think is a nice touch.
    5. Fresh blueberries are sprinkled on top for a bright and cheery look.
    6. It’s possible that you’ve discovered a new fan favorite.

    Blackberry Lime Cake

    1. 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.
    2. Because of the violet colours and the interplay of blackberries and lime in the filling, this cake looks and tastes just as beautiful.
    3. 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.
    4. Her buttercream, which is just exquisite, is made with egg whites, vanilla, unsalted butter, and granulated sugar.
    5. Just before serving, garnish the finished product with edible micro flowers.
    6. After this, your dessert will be both delicate and delicious in terms of both taste and beauty.

    Pumpkin Cake with Toasted Coconut Frosting

    1. 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).
    2. The cake is created with canned pumpkin and iced with a standard buttercream frosting that has been dusted with toasted coconut before being served.
    3. 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

    1. 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.
    2. 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.
    3. This recipe comes from Isadora Lassance of She Likes Food and results in a cake that is both visually appealing and delicious to eat!
    4. Simply two components, coconut milk and powdered sugar, are used to make the straightforward coconut milk icing.

    Pineapple Upside Down Cake

    1. As a result of the sweet inclusion of one of our favorite tropical fruits, this cake is known for being moist and delicious.
    2. 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.
    3. In order to make the glaze, combine monk fruit sweetener, tapioca flour, almond milk, and a dab of vanilla extract in a mixing bowl.
    4. 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 Cake

    1. Lemon cakes are a favorite of ours here at Bob’s Red Mill.
    2. This specific Lemon Cake recipe was provided by Emily Dixon of One Lovely Life, who is a fantastic person to know.
    3. Depending on your desire, you may make it in a stand mixer or food processor (instead of a mixing bowl) instead.
    4. 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.
    5. This cake is covered with the glaze after it has been baked, which is made from a lemon-honey syrup.
    6. 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 ha

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