Hi, I have a question regarding cakes containing fruit juice. I have made an apple cider cake, and a pineapple coconut cake, both containing juices, and both times the cakes have been much flatter (more dense) than regular cakes, but also the edges seem to get pretty hard. They still taste fine, so I think I'm the only one who is noticing, but I was just wondering if anyone else has run into this and if there might be a way I can keep my edges softer??
If your starting recipe has water or milk, then the fruit juices are adding significantly more acid.
If you have made no adjustments with the baking powder or baking soda, then you should consider adding a half teaspoon (3 grams) baking soda per cup[ (250mL) of juice used. You would add this with the amounts called for in your recipe.
If you are changing juice for sour cream or buttermilk, then NO change in baking soda is necessary.