Moist cake recipes needed?

Question

I have acquired loads of ebay wilton cake pans! only problem is I don't know how to cook a good cake.

I am looking for some nice moist tasting cake recipes.

Can anyone help me please?

Answer 1

So delicious, everybody asks for the recipe!

Mayonnaise Cake

"Mayonnaise makes this cake nice and moist."
Original recipe yield: 2 -8 or 9 inch layers.

INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

Answer 2

1

Answer 3

Im well known in my family for my moist cakes. The secret to a really moist cake is not to overdo it. Even a packet cake mix can be the one of the moist cakes you have ever tried. All you have to do is take the cake out around 5-10 minutes before suggested time in recipe or on the box. I would although suggest a white wings cake mix"angelic vanilla" and the secret to your cake never sticking to the pan is butter your pan really well expecially in the corners and then add a bit of flour to coat the butter.

Answer 4

hi ill give u a recipe of choclate cake which is very simple
1] take 90 g of butter or margarine, 100g of maida, 1/2 tsp baking powder,2 eggs,110 g powder sugar ,20g of cocoa powder
2] first you cream the butter on a table then add sugar
3] sieve the flour with baking powder and cocoa powder
4] break the eggs in vessel seperate the yolk add the yolk to the creamed mixture add 1 tbsp of flour so the it dosent curdel and cream
5] beat the egg white till it becomes stiff
6collect the creamed mixture in a vessel then slowly add the egg white and mix solwly add little little flour mixture and mix slowly add vanila eesnce
7] put the mixture in a greesed tin and bake at 175 c for 25 - 35 min or till frum to touch

Answer 5

try this! Versatile Vanilla Cake Prep Time: 15 mins Cooling: 25 mins Servings: 12 Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups sugar 2 large eggs 3 large egg yolks 2 teaspoons pure vanilla extract 1 cup low-fat buttermilk Preparation 1.Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt. 2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. 3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. 4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. Viola! i hope this helps! Enjoy!

Answer 6

aDD A BOX OF PUDDING MIX TO THE BATTER. gO ON LINE AND TYPE IN moist cakes ! You'll get the best answer and instructions, I'm just too tired to type anymore tonight. SWEET DREAMS ! WISH I COULD HELP WITH THE EATING !!!

Answer 7

This is a refrigerator cake. It is very moist.

Snowball Cake

3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)
1 (20oz) can crushed pineapple
Juice of one lemon
1 cup sugar
1 cup boiling water
1 large angel food cake
2 TBSP. unflavored gelatin
4 TBSP. cold water
1 bag shredded coconut (optional)
maraschino cherries (optional)

Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.

Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.

Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.

Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..

***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)

***Note- 1 med fresh coconut yields enough coconut for 2 cakes.
Elyon Kosher unflavored gelatin 2 box/2cakes
Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=> 8 cups whipped + 2 ½ TBSP vanilla (ie. 2 TBSP and 1 ½ tsp. vanilla)
Large Cool Whip 16 oz is enough for one cake .
How many cups are in a tub of COOL WHIP Whipped Topping?
Size of TubYield
8 oz.3 cups
12 ounce4 1/2 cups
16 ounce6 1/2 cups for REGULAR, 6 3/4 cups for LITE*
* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.

Answer 8

Fruits have seeds; "vegetable" is a non-scientific word for cultivated edibles

Answer 9

Hi,
British Receipe:

A rich fruit cake from Wales.
Ingredients:
1 pint sour cream
6 tablespoons butter
4 tablespoons sultanas
4 tablespoons sugar
1 egg
3 tablespoons self-raising flour

Method:
- In a mixing bowl rub the butter into the flour.
- Stir in the sugar and sultanas.
- Whisk the egg into the cream and stir into the mixture.
- Pour into a shallow well greased tin and bake at 130 degrees
C. until firm.
- This cake can also be cooked in a Dutch oven or under the grill.
------------------------------------------------------

SUPER MOIST CHOCOLATE CAKE:

1. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this--- making a great big mess.

4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.

5. Bake at 350 for about half an hour, test with a fork.

Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!

TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Preparation time: 15 min. + 30 min. bake.
-------------------------------------------
MOROCCAN MOIST CAKE:
5 eggs
1 6 oz. container of vanilla yogurt
1 1/2 yogurt container of sugar
1 yogurt container of oil
2 1/2 tsp. of baking powder
3 yogurt containers of flour

There are no measuring cups used in this recipe. You will always use your empty yogurt container for the measures.
Put your yogurt into your bowl, then wash and dry it. Next add your flour and sugar. Next comes your oil, baking powder, and eggs.

Bake at 350* until a knife comes clean from the center.

Use lemon peel groung up or orange peel ground up for a little tangy flavor or you can just leave it plain. It is good either way.

You can also add melted chocolate to the top as an icing. But let the cake cool before doing so.

NOTE: I use Alsa brand baking powder, it is already packaged in 2 1/2 tsp packets. Look in the international aisle of your grocery store or just measure it out from your can.
-------------------------------------------------------------------------------

CHOCOLATE MOIST CAKE :
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla

FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar

Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
---------------------------------------------------------------------

GRANDMA'S MOIST CHOCOLATE CAKE:
1 1/2 c. sugar
2 c. flour
1 c. salad dressing or mayonnaise
1 1/2 tsp. vanilla
1/2 c. cocoa
1 c. water
1/2 tsp. salt
2 tsp. baking soda

Sift flour, sugar, cocoa, and salt together in a large mixing bowl. Blend in mayonnaise, water, and vanilla until well blended. Bake in two greased 9 inch layer pans at 350 degrees for 25 minutes until done. Cool slightly before removing to wire racks. 1/2 c. vegetable shortening or butter 2 egg whites 2 tsp. vanilla 1/4 tsp. salt
Cream together 1/2 of the sugar with the shortening. Add stiffly beaten egg whites, salt, and remainder of sugar. Add vanilla; beat until smooth.
-----------------------------------------------------------------------------
CHOCOLATE CAKE (Very Moist):
Melt: 1/2 c. cocoa 1 c. hot water
Then cool and add to this mixture: 2 c. flour 1 1/2 tsp. soda 1/2 tsp. salt 1 tsp. vanilla

Then add 2 beaten eggs. Last add 1/2 cup sour milk. Milk may be soured by adding a little vinegar. This batter will be extra thin. Beat by hand, do not use mixer. Bake in layer pans until done.

ICING:
1 c. brown sugar
1/4 c. butter
1/4 c. milk
1/4 c. cocoa

I usually double the above as we really like this fudge icing.
Bring above to boil and boil 3 minutes. Cool and add 1 1/2 cups powdered sugar; beat well. Add vanilla. If too thin add more powdered sugar, if too thick add a little cream.
----------------------------------------------------------------------------

MOIST APPLE CAKE:
1 1/4 c. salad oil
2 eggs
2 c. sugar
2 1/2 c. plain flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
2 c. diced apples
1 c. chopped nuts

Mix all ingredients together. Pour in square baking dish. Bake about 45 minutes in 350 degree oven.
-------------------------------------------------------------------------
MOIST WHITE CAKE:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
2 eggs
1/2 c. shortening

Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a greased 9 x 12 pan. Bake at 350 degrees for 40 minutes.
------------------------------------------------------------
MOIST AND SPICY SPICE CAKE:
1 box spice cake
1 sm. box instant butterscotch pudding
1 tsp. cinnamon
2 eggs
1 1/2 c. milk

Mix all ingredients in large mixing bowl, except 1/2 cup milk. Slowly add 1/2 cup milk until batter is right consistency. Pour into cake pan. Bake at 350 degrees until cake tester comes out clean. White frosting is suggested.
----------------------------------------------------------
MOIST 'N CREAMY COCONUT CAKE:
1 pkg. (2 layer) yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. coconut
8 oz. Cool Whip

Prepare cake and bake as directed on package, baking in 9 x 13 inch pan. Cool 15 minutes, then poke holes in cake. Meanwhile, combine milk, sugar and 1/2 of coconut in saucepan. Bring to a boil, reduce heat and simmer one minute.
Carefully spoon over warm cake, allowing liquid to soak through holes. Cool completely. Fold 1/2 of remaining coconut into Cool Whip and spread over cake. Sprinkle remaining coconut over cake. Chill overnight. Store on refrigerator.
------------------------------------------------------------------

oohhs! I hope this will help you to know how to cook Cakes and try these receipes and get applause from all around you.
Happy Cooking and Have a Delicious Cakes! mmm Yummy!
Cheers!