What's the secret to moist cake?

Question

Not looking for recipes, just the moistness factor.

Answer 1

Pudding

Answer 2

It really does depend on the recipe. Some cakes are more moist than others. I would say using real butter, making sure you don't overcook it so it dries out. Test it with a knife in the centre.

Also, for a sponge cake, try adding a little milk to the mixture. This can make it more moist.

Answer 3

You can't get any easier than this. Any cake mix will do. Just add two tablespoons of Mayo to the mix along with all the other stuff it calls for. Mayonnaise is made of eggs and oil. By using the two tablespoons of Mayo you will have a cake that tastes great and will keep longer than without it. My husband taught me that and he's one great cook. This is simple and never fails. Try it.

Answer 4

Don't over-bake!!!!! Always check it at least 5 minutes before the time called for in the recipe & remove from oven just as soon as the proper criteria are met (depending on the type of cake, clean toothpick test or springs back to the touch test)

Answer 5

Many options here.
You can replace your oil or butter (or just half of it) with apple sauce, or mashed bananas, or other fruit puree.
You can add a package of dry pudding mix (use the same flavour as your cake mix, or something similar) to your batter.
You can add an extra egg. (or two)
You can add 1/2 cup of mayonnaise.
Most of these will not affect the flavour of your cake. (bananas will, and some other fruits, but apples will not.)
Pudding, or eggs or mayo will make your cake a bit richer, but not change the taste.
Experiment with different options, or combine more than one.
Just be careful never to overcook your cake.
Good luck, bon appetit!

Answer 6

The fat content. I use peanut oil/butter mix for both health and flavor.

To give an idea of proportions:

powder mix
2 cups sugar
1 & 1/2 cup flour
3/4 cup cocco

liquid mix:
1/2 stick melted butter, add peanut oil (total volume of both together is a cup, you could get by with total volume of 1/2 cup, anything less gives you a cake fit to build bridges with in a day)
2 eggs
1/4 cup butter milk
1 tsp vanilla

add liquid mix to powder mix gradually, mixing well

Then add 3/4 cup water with 1 tsp of sodium bicarbonate dissolved in it (baking soda, not baking powder).

mix well

Bake 350 for 45 to 55 minutes.

Answer 7

get duncan hines and get two boxes. I like to use the devils food (its chocolate). then folllow directions on the box. put butter, crisco, nonstick spray, or something into the pan and then coat it well with all purpose flour. pour a little over 1 1/2 of the cake batter into the pan and cook. When it is done, turn the cake over onto whatever you are serving it on but make sure that you pat it down well, just incase spots stick. It will be the best cake that you have ever tasted! after it cools off (stick it in the freezer for faster results), the best icing to use is the whipped icing because it is thicker. Dont add any gel to change the icing color, use food color dye. the gel hardens it and makes it nasty. I also like to use cream cheese icing... really good with chocolate!

Answer 8

My sister lets her cakes "sweat" to make them moist - right after it comes out of the oven, cover with aluminum foil until cool. Her cakes turn out nice and moist. Good luck!

Answer 9

I substitute some of the water for veg. oil. I usually substitute about a third of the water for oil. It makes the cake so much more moist.

Answer 10

oil. You can't cut the oil out of cake. You can substitue different types of oil, but you gotta have it. I even use mayo, which is just egg whites and oil (believe it or not) in my carrot cake recipe and it is super moist!