ehhicks Posted 24 Sep 2013 , 8:50pm
post #1 of

Okay - I've been trying to do more cakes from scratch. I have been using my grandmother's cake recipe and I have even made adjustments to it such as adding vinegar to my milk, separating my eggs and whipping the whites, and using cake flour. I did get a lighter cake but it still tasted dry - what can I try to make it a moist cake? I mean, my box cake tastes better because it stays moist.

Thanks yall!

7 replies
smittyditty Posted 24 Sep 2013 , 8:57pm
post #2 of

1-2 tbs of miracle whip i know it sounds crazy but it works!

A secret passed to me from a professional chef.

ehhicks Posted 24 Sep 2013 , 8:58pm
post #3 of

Thanks - I don't mind trying anything that might help - my husband loves being my guinea pig :)

fondant feind Posted 24 Sep 2013 , 9:56pm
post #4 of

AI poke my cakes with a skewer all over then pour a sugar syrup over it. Always turns out great x

ehhicks Posted 25 Sep 2013 , 11:02am
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AHow do you make the sugar syrup

yortma Posted 25 Sep 2013 , 12:13pm
post #6 of

Adding more fat should make a cake more moist.  All of my favorite recipes have sour cream, full fat buttermilk or cream in them.  You didn't mention your ingredients, but it might be worth trying to sub in some of the above or to try different recipes. Behind most favorite cakes are dozens of tried and tossed recipes!

 

Ehhicks:  Simple syrup is equal parts water and sugar, brought to a boil to dissolve completely and cooled.  Liqueurs, and extracts and citrus oils can be added for extra flavor when cooled.  Orange juice, lemon juice, etc can also be added when cooled.  If adding juices, I use a little less water in the beginning.  

aquariuscook Posted 25 Sep 2013 , 1:19pm
post #7 of

one word... OIL! long lasting moisture comes from oil. all my best cake recipes use oil instead of butter. I looove super moist cakes and gooey cookies and this is my fix.

smittyditty Posted 25 Sep 2013 , 3:15pm
post #8 of

I personally can taste the oil. The sour cream can't be tasted but makes for a different texture. I use the sour cream when out of miracle whip. All my recipes have oil I'm just saying I personally wouldn't add more. There are tons of recipes on here you can use as a base. I find that my scratch cakes still need the miracle whip. While they are moist coming out they tend to dry faster. When I use the miracle whip it keeps it moist. I also use it in my Chocolate Chip cookies too. Only about a 1/4 tsp keeps them from drying out as well. Just my opinion though.

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