when baking a cake what can i add to make it more moist?

Answer 1

To make a moist cake it is not so much what you add as to what you do. Take it out of the oven sooner than the directions say. Most of the time the cakes are too dried out from too long of a baking time and you can take a bite and blow crumbs out of your mouth. Start checking on your cake about 10 min before it says it should be done. Take a tooth pick or if you have a straw broom one of those straws and put it in the cake, in the middle. If ooey gooey batter sticks to it.. give it a few more minutes then check again, if it has slithtly moist crumbs clinging to it, take it out, it is done. If it has nothing sticking too it.. it will not be moist and it will be on the dry side. Perfectly fine to eat but if you want a moist cake, get it out of the oven early.

Answer 2

sour cream and applesauce are by far the best additives to make moist cakes. Just a couple of tablespoons of sour cream make a world of difference and have never had adverse effects on the finished product.

At a former job, I had to make diabetic desserts from mixes. The customers constantly complained about the cakes being dry and lacking in flavor. I added 2 tablespoons of sour cream and a little more cocoa powder (for the lack of flavor complaint) and they were wonderful.

Also, cakes tend to dry out if you don't brush them with a dessert syrup. Mix 1 cup water, 1 1/4 cups sugar and boil till sugar is dissolved. Remember - just until sugar dissolves. If you let it boil too much you enter into the candy/hard crack zone. After you remove it from the heat, you can add any flavoring you would like...that could be a teaspoon of flavoring or 1/4 c schnapps, liqueur, etc. Stir and then brush on. It keeps the cake moist and adds another flavor dimension (flavoring is optional).

Answer 3

mayonnaise added to a cake.......sounds gross I know but iit is amazingly good...and keeps the cake moist as the box cake mixes I have the recipe for this but since I am not at home I googled the recipe for you(sounds similar to the recipe I have) hope you enjoy this if you do try it

Chocolate Mayonnaise Cake
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 teaspoon vanilla

Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350 for about 25 minutes or until tootpick inserted in center of cake comes out clean.

Answer 4

Replace the fat whether it be shortening, butter or oil with applesauce. The cake will be more moist and it gives it a really good texture. It also cuts down on the fat content, but that is just a bonus. The really great thing about this is that it just leaves the cake moist and delicious

Answer 5

I always add about 1/4 cup extra oil. After your cake cools completely make sure you either cover it with plastic wrap or put it in a cake container to avoid the air getting to it and drying it out. Also make sure you don't over-bake the cake.

Answer 6

Hands down, the best chocolate cake, EVER!

INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.





By far the best vanilla cake

INGREDIENTS
1 cup butter
2 cups white sugar
4 eggs
2 1/2 cups self-rising flour
1 cup milk
1 tablespoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Answer 7

One suggestion that I have for you is to use a little more vegetable oil, that will help the cake be more moist without being soggy. Also, make sure that you are following the high altitude recipie if you live somewhere like Colorado (like I do) that can make a big difference. This trick also works with brownies.

Answer 8

I used to make a mayonaise cake. It was delicious. Chocolate was the recipe. Can't remember how to make it though. Sure wish I could find it. It was the moistest cake ever. Maybe foodnetwork.com

Answer 9

Add some unflavored yogurt, you'd be amazed how moist this makes baked goods.

Answer 10

it extremely is extremely useful to confirm out your dry to beverages ratio besides as how long you're baking your cakes and what temperature. to characteristic moisture, evaluate including applesauce or bitter cream or maybe straightforward yogurt. in case you do no longer ideas changing the flavour, a ripe banana or 2 is likewise a great "moisturizer".