I made a yellow cake from scratch and it was a little dry. Help! What did I do wrong
did you overbake it or use too high a temp? ( I bake at 325.)
I haven't baked a moist plain yellow cake yet, usually use box mixes, but the sour cream cake from scratch is wonderful.
you can also add 3/4 cup of sour cream to a box mix to add an extra ummph to the taste.
also, try brushing the tops of a scratch cake (after baking) with simple syrup (equal parts water and sugar, boiled) to add and retain moisture.
There are so many factors as to why your cake was dry.....could be the recipe you used, the method/technique, baking time, oven temp.
I'm a "scratch only" baker, all of the recipes I use are very moist, I never use simple syrup (wet cake doesn't equal moist cake). I never understood the logic behind pouring syrup onto a cake......
It took me years of trial and error to perfect the recipes I use. Don't give up yet on scratch cakes, there are many many great ones out there, just as there are many many terrible recipes too.
Check out the "Yellow Cake Scratch-off" in the General forum...there is a lot of really good information in that thread.
Thanks so much will check out the thread, I am trying to be an only scratch baker as well just use the box in case of emergencey. My pound and chocolate have been fine just cant figure out this yellow. I guess I have to keep trying. I did use the simple syrup and I just know it was dry.
I never pour the syrup on, only use my pastry brush. My cakes haven't been wet.