my cake comes out light, what will i add to make it heavy like wedding cake?

Question

please give me any other recipe apart from baking powder, butter, sugar, egg and milk that can make my cake to come out more soft and appatizing

Answer 1

Try pound cake for a thicker cake.

Buttermilk Pound Cake

2 sticks butter
3 cups sugar
3 cups all purpose flour
¼ t lemon flavoring
½ t salt
1 t vanilla
½ t butter flavoring
¼ t soda dissolved in 1 t
5 eggs separated
warm water
1 cup buttermilk or sour cream

Whip butter until creamy, add sugar slowly beating well, then add yolks one at a time while beating. Mix flour and salt and add alternating with buttermilk. Add flavorings and soda. Beat egg whites until barely stiff. Fold into batter. Pour into lightly greased and floured bundt or tube pan. Bake 1 hr. 15 min. at 325°.

Glaze for Buttermilk Pound Cake

¾ cup sugar
1 T butter
6 T water

Boil 3 minutes. Add 1 t vanilla.

Remove cake from pan. While still warm, spoon above mixture on top of cake. Allow to run down sides.

Answer 2

SPONGE CAKE FOR WEDDING CAKE:
**This recipe will need to be made twice, each time you will bake 1 (12 by 2-inch) layer, 1 (9 by 2-inch) layer and 1 (6 by 2-inch layer. Do not double this recipe -- make it twice, separately.**
15 ounces flour
1 teaspoon salt
12 large eggs, separated
15 ounces sugar
8 ounces butter, melted and cooled
2 teaspoons vanilla extract

Preheat the oven to 375 degrees. Line the bottom of 1 of each size of the pans with parchment paper. Sift the flour with the salt. In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume. Beat the egg whites with the remaining 7 ounces of the sugar until soft peaks form. Fold the egg yolks gently into the egg whites. Gently fold in the sifted flour. Gently fold in the melted butter and the vanilla. Pour the batter into each of the 3 pans. Bake for 20 to 25 minutes, or until center is set. Remove from the oven and run a knife around the edge of the pan to loosen it and cool on wire racks. Repeat this procedure to make 1 more layer of each size.


The reason your cake doesn't come out right may have something to do with the altitude of where you live. You may have to adjust your cake batter. Try this and see if it works..Good Luck!

Answer 3

Your recipe is just fine, don't beat it as long and cook it at a lower temp. and slower. The more you beat it, the lighter it becomes. The longer you cook it, it will become more dense. If still not firm enough, add an egg and a little more flour to the recipe. A box of dry pudding mix will also give it a wonderful texture and taste.

Answer 4

upload the two greater time or greater cake flour. Eggs in basic terms carry each and every thing mutually collectively as flour, baking soda, and baking powder make it heavier or lighter, gazing the quantity.

Answer 5

martha stewart usually puts out a cake edition of her magazine every year with tasty recipes to try...I made one, a cherry/almond one that was made with almond flour (finely ground almond) that was OH so delicious, rich, and thick!

Answer 6

Try buttermilk instead of regular milk,you could also increase the amount of butter.I am curious what amount of flour do you use.?

Answer 7

u can add pudding mix to that recipe and it will make the cake more full and thick, not quite so airy.

Answer 8

use cake flour instead of all purpose flour

Answer 9

try a sifted wheat flour

Answer 10

are you using veg. oil? that is what makes cakes heavy