thedessertdiva Posted 30 Apr 2008 , 2:48pm
post #1 of

I just learned about the fabulous mayo in the chocolate cake to get that WOW moist factor. I was wondering, can you do the same to a white mix or any other flavor mix for that matter? I think the pudding is drying out my cakes.

25 replies
JanH Posted 1 May 2008 , 3:40am
post #2 of

You can add 2 Tbsp. of mayo per cake mix. icon_smile.gif

thedessertdiva Posted 1 May 2008 , 3:44am
post #3 of

Thank you!! I am going to try this for a while. Like I said, I think the pudding is drying out my cakes. I use DH and they just do not seem up to par lately, and the only thing I can think of is the addition of the pudding. We'll see...

bigmama1961 Posted 1 May 2008 , 3:51am
post #4 of

mayo in cake new one on me.have to try that dh has change alot wish they would leave well enough alone..

JanH Posted 1 May 2008 , 5:17am
post #5 of

Really, DH has added pudding to their mixes. icon_eek.gif

Wish they had left well enough alone... now all the major brands are pudding enhanced. tapedshut.gif

thedessertdiva Posted 1 May 2008 , 5:28am
post #6 of

No, I dont think DH has pudding in the mix...I have been adding a small box of puddong to my cake mixes (DH) and I think it has a tendincy to be dry because of it. But yes, I think they have changed their formula somehow. The cake mixes just seem different lately.

JanH Posted 1 May 2008 , 5:50am
post #7 of

Thanks for clarifying that, thedessertdiva. icon_smile.gif

(Another crisis averted.) icon_lol.gificon_lol.gif

peanut123 Posted 1 May 2008 , 10:25am
post #8 of

While it is âfunâ to add ingredients like mayonnaise to cakes, all you are doing is adding more âoil and egg yolksâ to the batter. Mayonnaise is basically made by slowly adding oil to an egg yolk, while whisking vigorously to disperse and emulsify the oil.

A word of cautionâ¦do not use âmayonnaise-likeâ products such as Miracle Whip. They contain lots of water emulsified with less fat than you find in real mayonnaise.

millionairess Posted 1 May 2008 , 10:50am
post #9 of

Interesting! So would adding 1 or 2 more eggs instead into the mix make it more moist?

peanut123 Posted 1 May 2008 , 11:19am

Whole eggs will not give you the same effect as mayonnaise. The egg white-portion will actually âdry-outâ the cake.

âFatâ content is one of the key variables in making a moist cake (fyi-sugar is the other key cake âmoistenerâ). You add âfatâ by adding one or more of the following (butter, sour cream, oil, egg yolks, etc.) or even a âfat-substituteâ like applesauce.

The combination of egg yolks and oil works really well. The lecithin (a powerful emulsifier) in the egg yolks helps distribute and suspend the oil. Egg yolks are also a significant source of fat.

It all depends upon what taste and mouthfeel you want to achieve. icon_smile.gif

diamondsonblackvelvet13 Posted 1 May 2008 , 11:27am

Peanut, I'd love to be a fly on your wall.....you sound like you've all the ins and outs down pat!

peanut123 Posted 1 May 2008 , 2:35pm

Diamondsonblackvelvet13,
Thank you for the kind words. I am a mere novice compared to the experts that share their wisdom on Cake Central.

diamondsonblackvelvet13 Posted 1 May 2008 , 4:06pm

I think we all are..It's the coming together of all that knowledge that makes Cake Central ROCK!

millionairess Posted 2 May 2008 , 1:56am

Thanks Peanut for the info. Now i know of more choices for a moist cake!

And i gree with u , diamondsonblackvelvet13 that Cake Central rocks!!!

Doug Posted 2 May 2008 , 2:12am
Quote:
Originally Posted by peanut123

A word of cautionâ¦do not use âmayonnaise-likeâ products such as Miracle Whip. They contain lots of water emulsified with less fat than you find in real mayonnaise.




i must beg to differ having grown up on miracle whip chocolate cake.

one only has to google "miracle whip chocolate cake" to find many variations of the recipe.

my sister prefers mayo and I prefer miracle whip as miracle whip has more spices in it for an extra punch of flavor

thedessertdiva Posted 2 May 2008 , 2:26am

Miracle whip...

Who knew? LOVE LOVE LOVE this site!! thumbs_up.gif

JanH Posted 2 May 2008 , 2:30am

Role of basic ingedients in baked goods:

http://www.joyofbaking.com/BasicIngredients.html

Cake ingedients function and formulas:

http://www.bakingandbakingscience.com/Cakes.htm

HTH

peanut123 Posted 3 May 2008 , 4:55pm
Quote:
Originally Posted by thedessertdiva

I just learned about the fabulous mayo in the chocolate cake to get that WOW moist factor.




Doug,
You are rightâ¦I agree, you can make a cake using Miracle Whip. I never said you could not.

Thedessertdiva, in the originating post, was looking for a âWOW moist factorâ not a wow spice factor.

Side-by-side, with the same base cake recipe, a cake made using real Mayonnaise will be moister than a cake using Miracle Whip.

linnod Posted 5 Jul 2013 , 1:09am

 I have found that Pillsbury box cakes with pudding are much better taste wise and texture than duncan hines. I have never tried adding mayo. How much mayo do I add to box mixture and would I still add the eggs?

80smuzik Posted 25 Oct 2013 , 10:32pm

AI bake my cakes from scratch and I use mayo( about 4 heaping tbs) in the recipe if you don't have mayo you can you sour cream or Apple sauce. I have also tried a mayonnaise cake recipe but it came out to be really dense. but from my understanding you can add mayo to any recipe

kimbm04r Posted 26 Oct 2013 , 12:09am

I always put one cup of Sour Cream, 4 egg white and 1/3 cup of oil in each box of cake mix.  I use BC and when I used a different brand that didn't contain pudding for my parent's anniversary cake it was really dry.  I don't think I would change from BC again or at least add a box of instant pudding also.

 

I get rave reviews about the moistness of my cakes.

MBalaska Posted 26 Oct 2013 , 12:23am

Quote:

Originally Posted by kimbm04r 
 

I always put one cup of Sour Cream, 4 egg white and 1/3 cup of oil in each box of cake mix.  I use BC and when I used a different brand that didn't contain pudding for my parent's anniversary cake it was really dry.  I don't think I would change from BC again or at least add a box of instant pudding also.

 

I get rave reviews about the moistness of my cakes.

kimbm04r:  yes......SOUR CREAM is such a surprisingly delicious addition to cakes.

 

[can't imagine that 'tangy zip of MIracle Whip' in any cake]

deejonez Posted 25 Jan 2014 , 11:59pm

Hi I have been looking at adding Mayo to cake mix. I use DH because its my Mother in laws favorite. She buys several boxes at a time because it is her favorite. No matter how I fix it even adding pudding, it comes out dry and crumbly. I am going to try mayo and see how it turns out.

gscout73 Posted 26 Jan 2014 , 2:04am

Mayo is essentially oil and vinegar emulsified with egg whites. The egg and oil will add moisture to your cake.

MBalaska Posted 26 Jan 2014 , 3:05am

I made a small white cake today, right out of the old Betty crocker cook book.  It called for 1 1/4 cup whole milk.

I cut the milk down to 1 cup and added 1/4 cup of sour cream. I prefer to add sour cream to a cake rather than mayonnaise.

vonscakes87 Posted 29 Apr 2014 , 1:23am

Quote:

Originally Posted by 80smuzik 

I bake my cakes from scratch and I use mayo( about 4 heaping tbs) in the recipe if you don't have mayo you can you sour cream or Apple sauce. I have also tried a mayonnaise cake recipe but it came out to be really dense. but from my understanding you can add mayo to any recipe

when you add the mayo are you adding or replacing something?have you heard of using soda pop in a recipe and it being the replacement entirely of both egg and oil and even the liquid portion to a recipe??is this true to scratch recipes or box only?i bake from scratch and am trying to figure out a way to add more moisture to my cakes..i feel i cant trust advice when its about boxed cake cuz i feel there may be something "special"in them to make them come out the way they do that scratch recipes arent including,so i try and search peoples advice when mentioning scratch.thanx in advance to anyone's input

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