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How do I moisten my cake??

post #1 of 11
Thread Starter 
ok, i've been working on a cake recipe to get it right. I use cake flour and the flavor is great, the texture is great, but it's still a little dry. Is there something I can add to the mix to moisten it up a bit? also, it doesnt rise much so they are pretty flat cakes...what can I do to make it rise a little more?
-Jenna
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-Jenna
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post #2 of 11
Most cakes benefit from a wash. That's made from simple syrup and is either misted, squirted or brushed on.

If it's not rising enough, either here's not enough batter in the pan or your leavener is not working properly (maybe expired?)
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 11
Is this a white cake?

Are you whipping the egg whites and folding them in? (deflating the batter could be the reason why it's not rising)

Use room temp liquids, fat, eggs.

Over baking could be the problem for the dryness. I take my white cakes out of the oven when it just begins to pull away from the sides of the pan and my fingerprint stays imprinted in the middle. (does not spring back when touched).

The cake's temp continues to rise even when you take it out of the oven, so you don't want to keep it in there until it's completely baked because you will end up with a dry cake.
post #4 of 11
If you are testing with a toothpick do not wait until it comes out "completely clean." It is already overbaked and will continue to get more dry as it continues to cook from carryover heat.

FromScratchSF has a great explanation in this thread

http://cakecentral.com/cake-decorating-ftopicp-7161628.html#7161628

Moist crumbs on the toothpick are a sign the cake is done. And it does not take long for a cake to go from nicely moist to dry in the oven.
post #5 of 11
I always lightly whip some room temperature apple sauce into the batter and I find that it really helps with moisture.
Life is not measured by the number of breaths we take;But by the moments that take our breath away- Maya Angelou
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Life is not measured by the number of breaths we take;But by the moments that take our breath away- Maya Angelou
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post #6 of 11
Quote:
Originally Posted by leah_s

Most cakes benefit from a wash. That's made from simple syrup and is either misted, squirted or brushed on.

If it's not rising enough, either here's not enough batter in the pan or your leavener is not working properly (maybe expired?)



While I have never thought of spraying on Simple Syrup it is a great idea. I also agree, there are a lot of 'dry' cakes out there that you need to add some SS to. Many recipes are even call for SS on the cake after you have baked it!
~Sadie
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~Sadie
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post #7 of 11
Thread Starter 
Wow, thanks everyone, I will have to try the spray and see if that helps... What do I use in the spray though...just sugar and water??
-Jenna
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-Jenna
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post #8 of 11
adding pudding, sour cream or yogurt to the mix also helps. I usually add about 2 cups.
post #9 of 11
Thread Starter 
Quote:
Originally Posted by Norasmom

adding pudding, sour cream or yogurt to the mix also helps. I usually add about 2 cups.

but when adding something like pudding to the mix, do you have to take something out? like, wouldnt the pudding substitute for milk or something? or would I do my regular batter and put the additional cups of pudding in?
-Jenna
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-Jenna
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post #10 of 11
Quote:
Originally Posted by NixonsNummies

Quote:
Originally Posted by Norasmom

adding pudding, sour cream or yogurt to the mix also helps. I usually add about 2 cups.

but when adding something like pudding to the mix, do you have to take something out? like, wouldnt the pudding substitute for milk or something? or would I do my regular batter and put the additional cups of pudding in?



I don't know if this is what Norasmom meant, but many cake recipes include a cup of sour cream and one packet of dry pudding mix. You could try to add that to your recipe and see how it comes out.
post #11 of 11
Thread Starter 
Thank you everyone. I remade my recipe and added a cup of vanilla pudding to the batter and mixed it up and baked it. It was perfect! So fluffly and moist! I couldnt believe it! Thank you!!!!
-Jenna
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-Jenna
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