Calling all cake baking connoisseurs!! How do you ensure that your cakes are moist?

Question

I have one cake recipe - nut cake. The only way i am able to make it moist is to wrap them in foil as soon as they are out of the oven.

Is there any other way - perhaps using certain ingredients??

to dworld... its a homemade cake, basic sponge but with added nuts and ground glace cherries.. its a winner but i wanna improve it more.

Answer 1

Mostly I think you need to post the actual recipe as it sounds like it may be something other than a traditional sponge type that is naturally "cakey". Cakey would be like a box-mix type cake, one that is springy and usually is frosted.

Is it a type of shortbread possibly? Like a date-nut bread or banana bread?

Let us know more and perhaps we can help more.

Cheers

Answer 2

I've been watching Food Network baking shows. When there are mutiple cake layers, they put liquid with a brush on the cake, it soaks in imediately, then they put the filling and the next layer on. There are cake recipes that one pours alcohol on, like fruit cake, to keep it moist,[ and full of rum]. My Mom made some kind of cake that one pours orange juice on, the recipe went to Valhalla with her, sorry.
Some of the other respondants are right. Some cakes have pudding mix, sour cream or mayonnaise are both good ways, too. Another is to get the topping on it as soon as it is cool enough, the frosting seals the moisture in, and adds some, too. And your foil idea can work, but don't seal it up too hot, 'cause it will continue to cook a little. Cool it some and then wrap it.

Answer 3

There are a couple of things I do to keep mine moist while and after Baking. When baking in the last 5-7 minutes I introduce a saucer with a little water, depending on the type of cake your being date, add a few dates to the water as well. This will also enhance the flavor via the moisture.
When cooling the cake I will place it in the frig after it cooling for about 15 minutes. Do not wan tot do it straight out of the oven as it can become soggy.
Hope this helps!

Answer 4

There are a lot of good suggestions here already, I have heard about putting mayonais or pudding in the recipe, if you got this recipe from a friend and have tried there cake and it was moist ask them how it was cooked in there oven and how they mixed the ingredients....You may be getting some steps out of order or your oven temp may be a little higher than theres so you will need to adjust the cooking time a bit less, are you using the same type of pan glass or metal,square round or rectangular? -Have you modified the recipie by adding more dry ingredients to it like nuts? If it calls for butter or shortning then use shortning instead.

Answer 5

You are probably over cooking the cake. Do test it in the middle with a toothpick or butter knife. The sides of the cake should be JUST pulling away from the sides of the pan. (The cake will continue to cook a little after it comes from the oven.)
Be sure not to skimp on moistening ingredients such as eggs, oil or fruit juices & re-read your recipe. Sometimes a cup of cherries means WITH the juice or a egg means a large one not a small one or is the butter butter or margerine?. This can make a big difference.
Be sure to store in airtight container or saran wrap. Saran wrap better then foil or holding in moisture.

Answer 6

Keep you cakes moist!!!
Several years ago I took a cake class. I was told after you take your cake out of the oven, wait about two minutes. Then cover it with plastic wrap until it is cool. All the steam that comes off the cake is returned to the cake because it can not escape. You cake will be moist.

Answer 7

you set the temp. just right and wait to smell the begining of it baking. you check it every once in a while. and shake it a little bit. if it jiggles its not quite done. poke tooth picks in the cake 5 minutes before the time is done. keep doing that every couple minutes. and pull it out exactly the right time then you just let it stay on the pan for about 10-15 minutes. that will give it a chance to absord the heat and moisture inside the cake still and thats how you make a moist cake

Answer 8

Any Cake gets its moist from the fat ingredients (butter, ghee, milk ... ). If you try to cut down on these, you will end up with a dry cake. You have to decide moist or calories.

Also, after preparing the cake, do not slice it all, put it in an airtight container or wrap it with cling film (not aluminum foil because it reacts chemically with any fats or sugars in the food - not healthy).

Answer 9

don not wrap it just after u cook it u may end up we food poisoning.

if u want ur cake to stay moist : do not keep the caketo long to cool down and eat within 3 days u make it it does help a lot.
do leave it in the fridge without have been cool down on a rack and wrapped in cleanfilm.
u can keep them in a plastic container with a lid but still keep in a cool place out of the sun or direct light(heat).
u can as well make a syrup whom is water and sugar,u can flavour it if u wish or use fruit juice too instead.
but the main one is to not store in a cold place like fridge and an non airtight container.

Answer 10

One good way to ensure that your cakes are moist is to cut back on the amount of flour you're using. Try to follow the recipes when you use them, to the letter. And if you're making your own, try to measure the flour exactly, don't go over even by a little bit. It also helps when you add, (depending on what kind of cake you're making) some juice or milk for moisture.

Answer 11

I have a few tips but need to know what you are putting in the cake as far as oil or shortening.

I usually replace oil with either applesauce or melted, cooled butter neither will change the flavor of the cake but will make it very moist.