Are Vanilla Cakes Ever As Moist As Chocolate?

Baking By kparks2 Updated 28 Jul 2014 , 2:04am by kparks2

kparks2 Posted 26 Jul 2014 , 6:20pm
post #1 of 9

AI have made and eaten many a yellow cake and even if the flavors are good they are never as moist as other cakes like carrot, red velvet or chocolate unless you make them dense like a pound cake. Anyone else notice that? Same goes for white cakes. I am referring strictly about scratch cakes.

8 replies
-K8memphis Posted 26 Jul 2014 , 8:31pm
post #2 of 9

i agree that cakes with fruit and veggies in them have more moisture -- but sure you can get a white or yellow as tantalizing as a devils food --


i think sylvia weinstock's original 'yellow' cake recipe, the one with sour cream (not the one w/milk) comes out crazy good, great texture, great moisture content -- i up the flour one quarter cup and i do not beat the egg whites & yolks separate-- just chunk 'em in & cream them into the the butter & sugar -- i delete a couple eggs yolks too


yes you can do this! :-D

-K8memphis Posted 26 Jul 2014 , 8:33pm
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but yes i also agree that i have eaten some nasty white & yellow cakes too -- those i think are the hardest to pull off

Rfisher Posted 26 Jul 2014 , 9:16pm
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AAre you comparing all butter cakes to oil cakes? When you mention yellow/ white vs chocolate, carrot, red velvet...that may the difference? I'm just assuming.

kparks2 Posted 26 Jul 2014 , 11:58pm
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AI have made some with oil too. Cake boss recipe and not too moist. Thanks k8memphis, I will look that up.

KellyKSD Posted 27 Jul 2014 , 5:38am
post #6 of 9

I use half butter and half vegetable shortening in my yellow cake recipe...although the original calls for all butter. I think it comes out more moist (moister? :P), but yeah, defnitely not as moist as my carrot cake. I also bake it at a lower temp for longer, so I can watch it closer. I think it's really easy to overbake, and that can make all the difference. 


As a side note to OP -- and totally off topic -- we share the same last name and first initial -- most of my computer logins at work and such are some variation on "kparks" so seeing your screen name freaked me out a bit! 

kparks2 Posted 27 Jul 2014 , 6:37pm
post #7 of 9

ALol yeah that happens to me too. More of kparks than we think I suppose. You think the Crisco works? What are the thoughts on vanilla pudding or sour cream?

KellyKSD Posted 27 Jul 2014 , 7:34pm
post #8 of 9

I don't know if the crisco increases the moist factor really. After I posted that, I thought it might just make a more tender, finer-textured cake, which I might be interpreting as moisture. I actually have never made a cake with the pudding in it. My chocolate cake uses sour cream, and it is very moist, but then again, we're not talking about chocolate cake.....

kparks2 Posted 28 Jul 2014 , 2:04am
post #9 of 9

Yeah and I think that is what goes on with pound cakes...they are moist but more so dense which I think can be perceived as moist...also if you add more wet ingredients it is supposed to be a heavy cake and I am trying not to make the cake heavy.

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