How can I make my cake lighter moist?

Answer 1

If you want to make your cake lighter you should try taking out the egg yolk, because they make the cake much more dense.

If your looking for a moister cake then i would just add a bit more ilk or vanilla extract before baking, remember that your mixture should be at a dropping consistency, so if you get a large spoonful on your mixing spoon and give it a sharp tap then it should drop easily.. If you still find that they are not as moist as you would like then what i do is put a few small holes in the top of the cake with a kebab stick and i then make a liquid, such as vanilla or lemon syrup to moisten and add flavour. Hope that helps :)

Answer 2

Make sure you are mixing/beating the cake batter exactly as the recipe instructs. If the cake batter is beaten too long, or not long enough, it will result in a heavy or coarse texture. If you are making the cake from scratch, sifting the flour will help ensure better results.

After making wedding cakes for a few decades, I have learned a few tricks which help. If using a cake mix, I have found I get much better results if I first mix all of the wet ingredients (oil, eggs, water, extracts, etc.) together first, and then add the dry cake mix to the blended wet ingredients. I also replace about two tablespoons of the water called for in cake mix with extra oil for extra moistness.

Also, I never bake a cake as long and the recipe or box instructions direct. I've found that removing the cake from the oven 5 - 10 minutes earlier than the directions state results in a much more moist and tender cake. The heat retained in the cake will continue to cook it a bit more after it's removed from the oven. Leave the cake in the pan for 10 - 15 minutes after removing from the oven, then turn out on to cooling racks to cool before icing.

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In addition to the good comments from above----Beating the 'dickens' of the cake batter will make the gluten in the flour 'kick in' which you don't want happening with cake or bars, but with breads.

Another thing I have been doing (box cake/bars/cookies) is adding an extra egg AND adding vanilla or a flavor of greek yogurt. Wonderful, adds that bit of moisture to make things just how you want.

My timing method....rather unorthodox BUT works for me. My nose smells the flavor buds POP. No matter what I am baking...cake, bars, fresh bread.....the second I smell it, it is done. Always. Can't be baking multiple items, nose gets confused. jn

Answer 3

Olive oil in the batter is the secret to a moist, tender cake with lots of character

Answer 4

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