Please help me!!! i need some advice why my cakes come out fudgy more like a brownie?? plz help me anyone! I want to make a fluffy moist cake...!
Have you ever tried a WASC? I had som much trouble with baking my cakes and then coming out to fudgy like or soggy or crumbly! I found the WASC recipe on here and I have never looked back. Everyone who tastes it loves it! They have NO idea it starts as a box mix cake. I will give you the recipe anyway, but you should try it, it really is fairly fool proof! To make it chocolate, use a moist chcolate box mix(I use duncan hines or betty crocker, and then follow the recipe.) A few changes I make for chocolate is use the chocolate cake mix, and I replace the water with brewed coffee and I use butter extract instead of almond.) You can use any extract lemon for lemon cake, strawberry for strawberry cake, etc! I also use 6 whole eggs instead of 8 whites. try it out!! Might be your saving grace! haha
here are a few threads on WASC also. It might help you.
Are you baking from scratch or using a box mix?
Are you following the recipe *exactly*?
You probably need to post your recipe so we can see what the problem might be.
Here is my *original* WASC cake recipe. Use it with perfect faith it will be a great fluffy cake
Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking!
The *original* WASC cake recipe by kakeladi
1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire whisk, but optional. It's important w/choco cake not so much for other flavors.
In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Some tell me they just dump all ingredients into the bowl together. Some tell me they sift all dry ingredients together.
Pour into prepared pans * and bake as usual.
*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk or cream for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salt
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans.
I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
Some people have told me they use plain yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.
Some tell me they just dump all ingredients into the bowl together.
Some tell me they sift all dry ingredients together.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring
A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup about once a month