Cake Central › Cake Forums › Cake Talk › Recipes › how to make a good tasting cake?? and thats moist too?
New Posts  All Forums:Forum Nav:

how to make a good tasting cake?? and thats moist too?

post #1 of 17
Thread Starter 
I have a few cake recipes that I have tried and they just dont come out the way I want them to they are hard and taste like baking powder what do I need to do icon_cry.gif ??? I'v tried the cakes from other bakeries even lucky's and safeway cakes taste better!!
post #2 of 17
All of the grocery store bakeries use cake mixes. You may just prefer the taste of cake mix.

If your cakes are hard, sounds like too much flour and/or over baking.

If your cakes taste like baking powder, then you're using too much.
post #3 of 17
More than likley you are use to the taste and texture of a box or doctored mix.

Me personally I am 1/2 doctored and 1/2 scratch just depends on the type of cake i'm making.

Since I have yet to find a really good white or yellow cake recipe I doctor them. but my German chocolate, Red Velvet, pound cake, carrot cakes all are from scratch (no boxes). I say keep trying maybe you will find one you like, if not doctor the box until you find one!

P.S. Even though my scratch cakes are really moist and really do taste good most people still end up picking the doctored white and yellow cakes.
Success is to be measured not so much by the
position that one has reached in life...
as by the obstacles which he has
overcome while trying to succeed.
- Booker T. Washington
Reply
Success is to be measured not so much by the
position that one has reached in life...
as by the obstacles which he has
overcome while trying to succeed.
- Booker T. Washington
Reply
post #4 of 17
Using buttermilk is a great way to add moistness to a cake. If a recipe calls for 1 cup of milk (or water) and 1 Tbsp. of baking powder I use 1 1/4 cups of buttermilk, 2 tsp. baking powder, and 1/2 tsp. baking soda.

Pudding mix or sour cream also make for great tasting cakes. Don't forget to add a bit of salt, this enhances the other flavors.

Good luck and HTH

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #5 of 17
I just read this thread, and I am having problems with my scratch cakes too. They all just seem to come out dry.

I started thinking that the recipes that called for plain milk, that the milk was making them dry?? Does buttermilk make that much difference??

If anyone has a tried and true scratch recipe that they like and would be willing to share... I am sure open for suggestions.

Thanks
post #6 of 17
Quote:
Originally Posted by Rhonda19

I just read this thread, and I am having problems with my scratch cakes too. They all just seem to come out dry.

I started thinking that the recipes that called for plain milk, that the milk was making them dry?? Does buttermilk make that much difference??

If anyone has a tried and true scratch recipe that they like and would be willing to share... I am sure open for suggestions.

Thanks



Why don't you post your recipe? Milk is a tenderizer, it doesn't make a cake dry.

Mike
post #7 of 17
Mike,

Are you Alton Brown in disguise????

Great food chemistry knowledge!
Ginny
Reply
Ginny
Reply
post #8 of 17
Quote:
Originally Posted by Gingoodies

Mike,

Are you Alton Brown in disguise????

Great food chemistry knowledge!




LOLOL Thanks, No I just like to play, and screw up cake batter LOLOL.

Like today I just made a cake that has been in the family for yrs. I got the recipe from my Mom lastnight. I looked at it, and said no wonder it's dry like cement LOLOL.

Thanks,
Mike
post #9 of 17
I found that even a box cake will be dry if overcooked. I always adjust the time down by 5 minutes and check to see how much it needs from that point. Even if you think you are not overcooking, test for it first.
Know and believe in yourself, and what others think won't distrub you.
Reply
Know and believe in yourself, and what others think won't distrub you.
Reply
post #10 of 17
In addition to underbaking a little bit, I also bake at 325 instead of 350.

I am a huge fan of the doctored cake mixes - particularly doctoring with yogurt. I also, however, make all chocolate and carrot cakes from scratch, as well as my coconut cake which is the most moist cake I have ever tasted, and it's from scratch.
post #11 of 17
Here is a huge link to WASC variations
http://www.cakecentral.com/cake-decorating-ftopicp-6613296-.html#6613296

...and this is a scratch that is amazing
Scratch Version (yellow cake) - seriouscakes recipe submitted by Sayhellojana "...I adapt recipes the same way MacsMom does but with a scratch recipe as my base. You can change sub out other wet ingredients for the milk... yogurts, fruit puree, flavored syrups, etc - and it's delicious, very consistent, and easy to make."
http://www.youtube.com/watch?v=fYQ-dryteww

2 3/4 c. all purpose flour
3 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
4 large eggs
2 tsp. vanilla
1 3/4 c. milk
*I have tried this with part butter and part shortening and didn't like it very much, it turned out very greasy, I believe because butter has a lower melting point. This recipe can be halved or doubled with the same results and also used to make cupcakes (bake for about 15-20 mins). You can also use other flavorings or add some orange or lemon zest. This recipe will make two tall 8" round layers, two shorter 8" square or 9" round layers, or one short 9x13 layer.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #12 of 17
Other things that can mess up a scratch cake:

not properly measuring the ingredients (if measuring flour volumetrically, spoon flour into the cup, do not dip cup into flour and scoop)
not using room temp ingredients
using margarine/shortening when recipe calls for butter
using the wrong sized eggs
using skim or reduced fat milk when recipe calls for whole milk
not creaming the butter and sugar long enough (if making a butter cake)
using AP flour when recipe calls for cake flour
using old baking soda/baking powder
using wrong leavener (baking soda when baking powder is called for and vice versa)
not sifting the dry ingredients
not incorporating the ingredients correctly
over mixing the batter
wrong amount of batter in pan
baking too hot (either by setting oven too hot or by oven heating improperly)
baking too long
leaving cake in pan on top of stove to cool (if you do this, the cake will CONTINUE to bake, both from the heat left in the pan and the heat coming from the oven!)
post #13 of 17
You guys mention doctoring box cakes?? Can you elaborate?? Thanks
post #14 of 17
CC has recipes that start with a box cake. WASC is one of them but there are quite a few. There is also a book called Cake Mix Doctor that is nothing but recipes for boxed cakes that have been doctored. Look in the dessert section of your local book store. There are a quite a few books that help you make your box cake taste more homemade.
Know and believe in yourself, and what others think won't distrub you.
Reply
Know and believe in yourself, and what others think won't distrub you.
Reply
post #15 of 17
When using a recipe that calls for milk or milk based products, I always use whole milk/whole milk products. Whole milk has a thicker consistancy and it just seems to work better.

Also, I do a doctored cake mix for my cakes. I use to only use this cake recipe when I was making a tiered cake or sculpted cake b/c it has a firmer texture, but so many people have requested this cake, it is my go to recipe now...

1 box cake mix
1 cup all purpose flour
1 cup sugar
3/4 tsp. salt

1 1/3 cup of water
1 cup sour cream (whole milk)
2 TBSP vegetable oil
4 egg whites
1 tsp almond extract and 1 tsp vanilla extract
-or-
***2 tsp any flavoring of your choice***

1. Add first 4 ingredients and mix well.

2. Add remaining ingredients and beat for 4 minutes. Bake according to pan instructions.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › how to make a good tasting cake?? and thats moist too?