Rebekka Posted 12 Jun 2006 , 1:19pm
post #1 of

Every time I try to make a white cake, it is too dry...even if I brush the layers with a LOT of simple syrup. Does anyone have any tips/recipes to make a white cake stay moist? Is a chiffon cake usually more moist? I have heard a couple of strategies, like turning the cakes upside down to cool or putting them directly in the freezer after coming out of the oven, but I haven't tried them. Any ideas would be appreciated!

19 replies
paxpuella Posted 12 Jun 2006 , 2:06pm
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I posted a request asking about what kind of white wedding cake people use (not that I am anywhere doing that yet icon_rolleyes.gif ) and TamiAZ posted the White Almond Sour Cream cake. I made this cake and it is heavenly. My husband that doesn't even like cake that well called me at work and told me it was very good. I used the full fat sour cream and a hint of lemon extract in the icing and he loves lemon. icon_wink.gif That cake only lasted 3 days in our home and there is only the two of us. I didn't get but a couple of small pieces of it. Thanks TamiAZ !!!

Here is her post:


Quote:
Quote:

http://www.baking911.com/recipes/cakes/mix_white_almond_sour_cream.htm




Here is the link to my question http://www.cakecentral.com/cake-decorating-ftopict-25764-.html .

I received a lot of very helpful hints and recipes there from everyone.

**EDIT**
-Forgot to add, when they came out of the oven, I took everyone's advice on here and wrapped each layer (only had 2 layers) in saran wrap and let sit. I didn't get around to icing the cakes for several days and so I left them in the fridge wrapped. These 2 cakes were so moist !!!

paxpuella Posted 12 Jun 2006 , 2:08pm
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Sorry, it came up error the first time I hit submit. Posted twice. icon_redface.gif

Rodneyck Posted 12 Jun 2006 , 2:38pm
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My favorite white cake recipe is the one by Cook's Illustrated because they use the pastry method of mixing, flour and butter together first, then adding liquid; this prevents gluten from forming and gives you a tender, light, moist crumb.

Here is the recipe;
http://www.cakecentral.com/cake_recipe-1967-14-Classic-White-Cake-II.html

Also, I bake all my cakes at 325 degrees for a bit longer than what the recipe says, until a toothpick comes out WITH crumbs on it, but no wet batter . This is perfect! Also, for cakes 8" or larger, I use a collar around the pan for a more even bake.

You will find that a lot of people wrap their cakes in saran wrap after they come out of the oven and either let them sit or place them in the freezer. From my experiments with this method, yes you do get a moist cake because it continues to steam the cake, but it also changes the texture to a spongy-like constancy.

If you have ever had one of the dim-sum Chinese sponge cakes where they cook them in a steamer instead of an oven, this is the same process basically. For some recipes, this works fine, but for recipes where you want a light, fluffy texture and crumb, you will loose this.

Sally Posted 12 Jun 2006 , 4:09pm
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I just made the White Almond Sour Cream cake last night and boy is it moist! Everyone loved it, even my son had 3 pieces and he does not like cake very much! I am giving one of the cakes to a friend today for his birthday. I can't wait to see if he likes it.(I'm sure he will!)

paxpuella Posted 12 Jun 2006 , 6:25pm
post #6 of
Quote:
Originally Posted by Rodneyck

Also, I bake all my cakes at 325 degrees for a bit longer than what the recipe says, until a toothpick comes out WITH crumbs on it, but no wet batter . This is perfect! Also, for cakes 8" or larger, I use a collar around the pan for a more even bake.




For those of you who bake your cakes at 325, how long does it usually take. When I made the sour cream cake, I kept checking it over and over again, and never did figure out how long it was in the oven for. I was so afraid I would forget about it. I know opening the oven door several times didn't help. What do you set your timer on to check it and see? For example what time would you set your timer at for 2 - 8in cakes?

Thanks.

Rodneyck Posted 12 Jun 2006 , 7:51pm
post #7 of

It all depends on;

A) your cake or the recipe, and...

B) your oven.

Both of which will differ from one person to the next, so my advice is just keep testing. I usually test at the higher range of the suggested time if I am reducing the oven temp to 325. So a recipe calling for 25-30 minutes, I will start testing at 30 minutes, but it will probably, but not always, be about 5 to 10 minutes more, or longer, lol.

Tips: always make a note on your recipe so next time you know how long it took for your oven. You can start to tell also by the batter and crumbs on the toothpick. If it is just pure batter, I know it will probably take another 10 minutes, but if hard crumbs are starting to form with the batter, then probably 5 to 7 minutes until I check again..

Hope that helps.

beachcakes Posted 12 Jun 2006 , 8:23pm
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I just wanted to add that the Classic White Cake II that rodneyck mentioned is the one i always use - never had a problem! thumbs_up.gif I went through a lot of trial and error before I found a good white scratch cake that didn't taste like flour. Another one I've used successfully is called Vanilla Bride's Cake on this site.

paxpuella Posted 12 Jun 2006 , 8:32pm
post #9 of

Thanks Rodneyck for your reply. I am kicking myself b/c I didn't write down the time that I started. I just kept resetting my timer for another 5 to 10 min. each time, thinking this has to be done by now, lol. I have to admit though, it came out a gorgeous golden brown color. icon_smile.gif Well worth the excessive extra testing !!!

puzzlegut Posted 12 Jun 2006 , 8:36pm

Does anyone use whole eggs in their white cakes or just the egg whites? I've read that some people will use the whole eggs in their white cakes as well as more oil.

Loucinda Posted 12 Jun 2006 , 8:41pm

I also use the recipe Paxpuella posted......and get RAVe reviews from it everytime! I only use the egg whites, I prefer my white cakes to be as white as possible! If you use the whole egg, you are going to have a slightly yellow colored cake.

snowboarder Posted 12 Jun 2006 , 8:51pm
Quote:
Originally Posted by Rodneyck

My favorite white cake recipe is the one by Cook's Illustrated because they use the pastry method of mixing, flour and butter together first, then adding liquid; this prevents gluten from forming and gives you a tender, light, moist crumb.

Here is the recipe;
http://www.cakecentral.com/cake_recipe-1967-14-Classic-White-Cake-II.html




Oh this is the one I use too and I love it. Great flavor, tender crumb, moist, light. I love it. Rodney- do you use their yellow cake recipe?

Rodneyck Posted 12 Jun 2006 , 10:55pm
Quote:
Originally Posted by snowboarder


Oh this is the one I use too and I love it. Great flavor, tender crumb, moist, light. I love it. Rodney- do you use their yellow cake recipe?




Yes, their yellow cake recipe is also my favorite light, tender moist cake recipe. Sarah Phillips on baking911 (.com) has a butter cake that is my favorite in the heavy category, so check that one out if you every need a buttery, dense yellow cake.

I made their chocolate layer cake and unfortunately it was not the best in my book. The one Double Chocolate Layer Cake on epicurious (.com) is my fav. I did buy CI's book, Baking Illustrated and they had 3 other chocolate cake recipes. The Devil's Food Cake looks really nice, so I am going to try that one next.

LittleLinda Posted 13 Jun 2006 , 12:12am

I am a Pillsbury gal myself. Pillsbury's classis white is the moistest cake ever!

Best tip for a moist cake: Use bake-even strips no matter whether you are baking from mix or scratch.

i_love_icing Posted 13 Jun 2006 , 3:15am

I also use the recipe from Cook's Illustrated. I change the flavorings, though, to 1 teaspoon each of vanilla, almond and lemon, sometimes with a little bit of orange also.

I think it tastes better the next day, after it has been iced. It seem to have more flavor.

Rodneyck Posted 13 Jun 2006 , 5:06am
Quote:
Originally Posted by i_love_icing

I also use the recipe from Cook's Illustrated. I change the flavorings, though, to 1 teaspoon each of vanilla, almond and lemon, sometimes with a little bit of orange also.




I sometimes do this as well. I don't change the extracts, but I add lemon or orange zest, sometimes a bit of both. It adds a bit of freshness to it.

BTW, I always try and keep vanilla in a recipe or add a bit if possible, because vanilla acts as a flavor enhancer for other ingredients or flavors in the recipe, as well as just tasting good. thumbs_up.gif

Rebekka Posted 14 Jun 2006 , 2:41pm

thank you all SO much for the advice....I can't wait to try those recipes!

jessireb Posted 14 Jun 2006 , 2:50pm

where do you get the White Almond Sour Cream cake? Can someone pm it to me?

paxpuella Posted 15 Jun 2006 , 1:16am
Quote:
Originally Posted by jessireb

where do you get the White Almond Sour Cream cake? Can someone pm it to me?




I pm'd ya icon_smile.gif

jessireb Posted 15 Jun 2006 , 1:30am

Thanks, I will have to try it out this week.

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