-
Senior Member
What do ya'll do to make moist cakes?
I've been trying for the past few weeks...from scratch.
Mostly trying our recipes from the web that claim they're sooooo much better than boxed cake mixes
Ideas?
-
-
Senior Member
I remember back in the day, mom used to put pudding mix in hers to make it moister. Of course now box cakes have pudding... so... I've got nothing!
-
The Following User Says Thank You to Susan For This Useful Post:
-
flower planter
What kind of cake are you trying to make FO? If your preference is for something really moist then find a recipe that uses oil as opposed to margarine or butter.
One of the most moist cakes that I bake from scratch is my carrot cake, here's the recipe...its my very favorite carrot cake recipe, rich and very moist:
Tropical Carrot Cake
http://baking.about.com/od/cakes/r/tropicalcarrot.htm
*I tweak mine a little tho, I don't use raisins or coconut and only use the vanilla extract.
-
The Following User Says Thank You to krystian For This Useful Post:
-
Senior Member
Originally Posted by
Susan
I remember back in the day, mom used to put pudding mix in hers to make it moister. Of course now box cakes have pudding... so... I've got nothing!
I remember that, too! She would use two individual cake mixes, a box of pudding mix, about 3-4 eggs, and I think about 3/4 cup of oil. Those cakes were so moist and never dried out! They were good ones!
.
-
The Following User Says Thank You to Lively Stone For This Useful Post:
-
Resident Chocolate Monster
I can't think of the last time I baked a cake...maybe 2 years ago. I used coconut oil rather than vegetable oil, so my chocolate pound cake tasted like a mounds bar.
-
The Following User Says Thank You to Lista For This Useful Post:
-
Frozen Chosen
Nothing's been worse for baking in recent years than all the low fat recipes. Adding fruit or apple sauce (or zucchini or pumpkin) helps, but if you want to find super moist recipes, look for heritage recipes... like your gramma used to make.
I have a sour cream coffee cake that my MIL used to make that is delicious, but it has to be made with full fat sour cream.
Use butter and eggs for full flavour... pound cake is super moist, but you know how many eggs in a pound cake? Usually around 6.
The white cake recipe I use, I think it calls for about 5 eggs for a 9x13 pan.
For Chocolate, there's something called a Chocolate Sheet Cake that is amazing.
You can doooooo it!!!
-
The Following User Says Thank You to A.J. For This Useful Post:
-
Senior Member
I've used sour cream in box cakes that made them moist (got that from my mom), but the scratch ones I've seen don't use it..so sour cream will be in my next cake
-
-
Frozen Chosen
btw ...... you look amazing in your avatar pic. Quite sophisticated and glamorous ...
-
The Following 2 Users Say Thank You to A.J. For This Useful Post:
FaithfulOne (12-02-2015), Romans828 (12-02-2015)
-
Senior Member
Originally Posted by
A.J.
btw ...... you look amazing in your avatar pic. Quite sophisticated and glamorous ...
Yes, I second that!
-
The Following 2 Users Say Thank You to curly sue For This Useful Post:
FaithfulOne (12-02-2015), Romans828 (12-02-2015)
-
Senior Member
-
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts
-
Forum Rules
Has your
Chevy Impala extended warranty expired? Get a fast online quote from CarWarrantyUS today. Enjoy the open road and leave the repairs to us.