I have a recipe for Heavenly Caramel Cake. It's absolutely mouthwatering delicious! But it is a bit on the dry side. What can I add to the recipe to make it more moist without changing the flavor?
2007-10-08 08:56:02 · 8 answers · asked by lady_gertie02 3 in Food & Drink ➔ Cooking & Recipes
Brown sugar is Hygroscopic, that is it absorbs moisture from the environment. If you were to substitute out about half the white sugar with brown sugar you would end up with a moister cake. If you add brown sugar you may change the flavor but I find that brown sugar makes caramel taste more "caramelly". Also, it is very easy to overcook a cake, 30 seconds can mean the difference between a moist cake and a caramel flavored desert dessert. Temperature control is very important when you are baking a cake, you should have an oven thermometer in your oven and preheat your oven for 30-45 minutes before you put the cake in, rely on the thermometer to tell you what temp the oven truly is, don't trust the dial, it can be off by as much as 50 degrees which will seriously affect the baking time.
2007-10-08 09:09:51 · answer #1 · answered by nathanael_beal 4 · 0⤊ 1⤋
I substitute yogurt or sour cream for any water or milk called for in the recipe. You can also add a package of instant pudding mix (unless you're making a cake mix that already has pudding in it). ... Then, you can put a glaze all over the top and sides of the cake, when you take it out, hot from the oven. This will give a shiny coat to it and seep into it and keep it moist. (Start with 1 c. powdered sugar, gradually whisking in liquid 1 TB at a time, until spreading consistency. Use juice, milk, Triple Sec, brandy, brewed coffee, whatever you like) ....... Do NOT add more oil, butter, eggs or whatever else people are suggesting. You'll change the entire composition of the recipe if you change the amounts of the ingredients. You would SUBSTITUTE things, not change the amounts use. .... Make sure you beat a regular batter cake with an electric mixer at least 3 min (or closer to 5 min). This gives a smooth texture and allows the air to incorporate well. You'll notice a definite difference in the batter after 3 min.
2016-04-07 21:50:42 · answer #2 · answered by Anonymous · 0⤊ 0⤋
If the cake is dry throughout, I would suggest adding a little extra of any liquids that are part of the recipe - failing that, try a little milk.
If the dryness tends to be more on the outside, try introducing steam to your oven by placing a bowl of hot water at the bottom of you oven when you start pre-heating it. The steam stops the outside of the cake drying out, and keeps it softer and more moist. Keep opening the oven door to a minimum when using this method.
2007-10-08 09:16:34 · answer #3 · answered by Anonymous · 0⤊ 1⤋
Get a jar of caramel sauce and use this to replace some of the liquid in the recipe.
2007-10-08 11:38:50 · answer #4 · answered by Bob 6 · 0⤊ 1⤋
add milk and just a tiny little but olive oil to make it a little fluffier whip it very good instead of just stirring the batter.
2007-10-08 09:00:33 · answer #5 · answered by ms_crowned 2 · 0⤊ 1⤋
i do this all the time put some yougurt it in any flavor put a spoon full i do it all the time it works
2007-10-08 09:04:20 · answer #6 · answered by His girl forever!!! 2 · 0⤊ 0⤋
try adding some un-sweetened apple sauce. that should help bring some moisture back.
2007-10-08 08:59:18 · answer #7 · answered by Linsey 2 · 0⤊ 1⤋
mayonaise or apple sauce . it works everytime . good luck .
2007-10-08 09:26:45 · answer #8 · answered by Kate T. 7 · 0⤊ 1⤋