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Make a scratch cake more moist - Page 3

post #31 of 38
3/16/10 at 3:33pm
Another thing I notice about scratch cakes is that they are best served at room temperature. If they are even a little bit cold, they feel hard and dry, but when they reach room temp., the are delish. If I have cupcakes in the fridge and can't wait, I'll zap one of them in the microwave for 5 seconds with good results.
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post #32 of 38
3/16/10 at 3:43pm
Thread Starter 
Will try the Confetti Cakes recipe again, but I tried the Whimsical Bakehouse recipe and really loved it.
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post #33 of 38
3/16/10 at 3:54pm
Respectfully, I think you may be using the wrong recipes. I bake exclusively from scratch and have very moist cakes. I don't freeze warm cakes, or do syrup soaks, or anything like that... I'm sorry you're having problems with this. I hope you find a recipe that works for you.
Good luck.
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post #34 of 38
3/16/10 at 4:04pm
A properly made scratch cake never needs anything added to it. That's what doctoring box mixes is for.
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post #35 of 38
3/16/10 at 4:11pm
Quote:
Originally Posted by sadsmile

Just so you guys know there is a difference between moisture and being oily. Your mouth thinks oil is moisture-but it's not.



Not only that, but people also have been trained by advertising to think that the gummy texture of box mixes is "moist." That sells more cake mixes. I also agree that a properly made scratch cake won't need any "extras", cammyblake1 !
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post #36 of 38
3/16/10 at 4:12pm
Thread Starter 
I tried several different recipes now and was very pleased with The Whimsical Bakehouse recipe-nice taste and very moist, nothing added to it.

Thanks for all the replies. icon_smile.gif
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post #37 of 38
3/16/10 at 4:13pm
Quote:
Originally Posted by m1m

How can I make a scratch recipe more moist?

I tried the Confetti Cakes recipe for white cake, but both my husband and I found it to be very dry.

icon_smile.gif



To answer the original question, you can change the milk the half and half, or substitute a whole egg for an egg white. Increase the fat and the recipe might be more balanced. Don't overbake it, either. If it's pulling away from the side of the pan it's probably a bit too "done."
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post #38 of 38
3/16/10 at 10:15pm
Quote:
Originally Posted by DebbyJG

I have a chocolate cake recipe that I won't waver from, because it is easy and always comes out perfect. icon_smile.gif What I'm in constant search for is a white or yellow cake that is just as perfectly moist. I tried once to take my chocolate cake recipe and..well, just take out the chocolate and see what happens. It was edible, but too dense/heavy, so my quest continues.
Who do you mean when you said "her chocolate cake recipe"? Because if whoever she is has a good chocolate recipe, maybe she has a good non-chocolate recipe too! icon_smile.gif



I meant the owner of Confetti Cakes- Elisa Strauss. It's in both of the Confetti Cakes books that I have read.
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