Why Did My Decadently Moist White Cake Come Out Brown?

Baking By Marianna46 Updated 17 Jun 2013 , 9:59pm by TarynOne

Marianna46 Posted 12 Jul 2011 , 11:01pm
post #1 of 4

I made the Shubox Café's Decadently Moist White Cake (a.k.a. Coconut Layer Cake) last week and it was delicious! But for some reason, it wasn't white when I took it out of the oven - the color inside varied from yellow to light brown. Does anybody have any ideas as to what could have happened? I don't think I over-baked it because I took it out of the oven just as soon as the top firmed up. I'm searching like crazy for a white cake recipe, and this one tastes great, so I'd be really happy if I could actually get it to come out white.

3 replies
JanH Posted 13 Jul 2011 , 6:32am
post #2 of 4
Foxicakes Posted 13 Jul 2011 , 7:33am
post #3 of 4

A couple of things could cause it to come out brown... The first one that I can think of is using "unbleached" All Purpose flour. That has a tendency to be a little on the brownish grey side when cooked. ( I noticed this when I made biscuits with my King Arthur one day) The next thing could be using regular vanilla extract instead of clear vanilla. You may want to try a vanilla flavored vodka like Absolut or Smirnoff Vanilla infused vodka. The third thing is using a "natural" or "organic" sugar. One that has not had all of the natural molasses color removed from it. It's best to use just plain white sugar. Finally, the last thing would be using a spray cake release like Baker's Secret. For some reason, these tend to make the outsides of the the cake brown. I use a mixture of equal parts AP flour, pure vegetable oil, and really soft vegetable shortening. It is very similar to the Wilton cake release, but much cheaper and it keeps forever in the fridge. Just take it out and let it soften and then use a pastry brush to brush the pans with. It actually greases and flours the cake pan all in one step. And, it works like a charm! Much better than ANY of the sprays I've tried...
Anyway, I hope that helps you with your troubleshooting...

TarynOne Posted 17 Jun 2013 , 9:59pm
post #4 of 4
Quote:
 I use a mixture of equal parts AP flour, pure vegetable oil, and really soft vegetable shortening. It is very similar to the Wilton cake release, but much cheaper and it keeps forever in the fridge. Just take it out and let it soften and then use a pastry brush to brush the pans with. It actually greases and flours the cake pan all in one step. And, it works like a charm!

Although I didn't have the problems of the original poster, THANK YOU for this suggestion! I made your mixture yesterday and it works like a dream!

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