How do I bake a super moist cake from scratch.?

Question

Im baking a cake from scratch for my fiance. I would like to make it super moist but I dont know how. Any ideas please :)

Answer 1

Dont let this name suprise you, its the best chocolate and super moist.

MAYONNAISE CAKE & CHOCOLATE ICING

1 1/2 c. sugar
2 c. flour
3 tbsp. cocoa
2 tsp. soda
1 tsp. baking soda
1/4 tsp. salt
1 c. mayonnaise (salad dressing)
1 c. cold water
1 tsp. vanilla
1 egg

Mix by hand in large bowl, pour into greased and floured 9 x 13 inch cake pan and place in 350 degree oven for 30 minutes.

CHOCOLATE ICING:

1 lb. powdered sugar
1 tsp. vanilla
4 tbsp. cocoa
1 stick of soft butter
2 or 3 tbsp. hot coffee (black)

Mix thoroughly and put on cake as soon as it is cool.

Answer 2

1. PIck a good recipe. This is trial and error, but I do find any cake recipe by Ina Garten (food network site) are tender and moist.

2. Don't overmix once you add the flour. If you do, this will give a tough product.

3. Don't overbake. Bake just until a toothpick inserted in the center comes out clean.

4. Cool on a clean tea towel or dish cloth rather than a wire rack (when cool enough to remove from pan).

Answer 3

I have found a trick to this!! It doesn't matter what kind of cake that you make, from scratch or from a box. When you take your cake out of the oven, cover the entire top of baking pan with aluminum foil. Wrap around the edges, and don't burn yourself. This allows all of the moisture for the heat of the cake to get trapped inside the baking pan with the cake and makes it so moist!!! I also do this with brownies, because they tend to get hard after cooking. Works like a charm!! I have had so many compliments on my moist cakes/brownies that it is unreal.

Answer 4

Make a simple syrup (1/2 c. water + 1/2 c. sugar; boil 2-3 minutes, add flavour such as vanilla, rum, almond, candy flavouring, etc.) Brush this over the cake while warm. You could also skip the syrup and just use coffee, marachino cherry juice. I do this all the time, depending on cake flavour and fillings, toppings, etc. Experiment and have fun.

Answer 5

Pound Cakes are super easy, just don't overbake. Search for a COLD OVEN POUND CAKE!

Answer 6

the. best. ever. and i don't even really like chocolate cake! it's from ina garten. i've never made a recipe of hers that wasn't delicious!! Beatty's Chocolate Cake Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Chocolate Buttercream, recipe follows Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Chocolate Frosting: 6 ounces good semisweet chocolate (recommended: Callebaut) 1/2 pound (2 sticks) unsalted butter, at room temperature 1 extra-large egg yolk, at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups sifted confectioners' sugar 1 tablespoon instant coffee powder Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. i just wanted to add how important it is NOT to over stir the batter. that overworks the gluten in the flour, making the cake denser - not all nice and fluffy.

Answer 7

pudding in the mix is great

Lorie's suggestion with mayo in the mix is right on -- mayo is made from eggs and oil -- normally you would expect another egg but she doesn't need it with the mayo and the extra oil helps with the moisture.

Answer 8

replace the oil with applesauce. i heard it works