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MOIST CAKES

post #1 of 17
Thread Starter 
I BUT THE DUNCAN HINES MOIST DELUX. CALLS FOR 1 1/3 C. WATER 2TBS. VEGETABLE OIL AND 3 LARGE EGGS..

I SUBSTITUTE THE WATER FOR MILK... ANY OTHER SUGGESTIONS TO MAKE IT NICE AND MOIST?

THANKS!!
Ute
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Ute
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post #2 of 17
I thought I would experiment using buttermilk....not sure what happened, but the cake wasn't moist at all. But, it was from powdered BM so that may have been the problem. Next one I'm going to try the milk method and see.
post #3 of 17
I also want to try the milk instead of water. I haven't made a cake since I read that on here.
~~Juli
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~~Juli
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post #4 of 17
I have a fave recipe for banana nut cake. It called for buttermilk. I used that for a long time. I ran out one day and decided to use regular milk. The cake came out more moist and tender so I stuck with regular milk. I think it will depend on the recipe as to which is better.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #5 of 17
Here's some tips:
1) Substitute whole milk or liquid buttermilk for the water
2) Substitute melted butter (that has been cooled) for the oil.
3) Add an extra egg

Place a small saucepan of boiling water into the oven as it is preheating and keep it in until you are done baking cakes. It 1) helps with the rising process making it usually a little more level and 2) helps make the cakes a little bit more moist


I highly recommend buying "The Cake Mix Doctor" cookbook, it will be the best $15 (US) investment you made. I bought it last month and my personal favorite from that book so far is the Bride's White cake recipe. It bakes up slightly dense but fluffy feeling in your mouth, as well as melt in your mouth taste, as well as being sooo moist. I love it!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #6 of 17
I use Duncan Hines cake mixes.

I use buttermilk in my chocolate cakes. Usually about 1 1/3 cups of it. I also add 2 T. cocoa powder to it. I use 3 extra large eggs, 1/2 c oil, 1 t. vanilla. Also I add choc chips or marshmellows in my choc cakes. They are so moist but do not fall apart!!!

In my yellow or white cakes I add 1 cup sour cream, 1/4 c milk, 1/3 c oil, 1/3 c sugar, 2 t. vanilla extract, 4 extra large eggs. This is a good recipe for wedding cakes!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #7 of 17
Thread Starter 
Quote:
Originally Posted by tcturtleshell

I use Duncan Hines cake mixes.

I use buttermilk in my chocolate cakes. Usually about 1 1/3 cups of it. I also add 2 T. cocoa powder to it. I use 3 extra large eggs, 1/2 c oil, 1 t. vanilla. Also I add choc chips or marshmellows in my choc cakes. They are so moist but do not fall apart!!!

In my yellow or white cakes I add 1 cup sour cream, 1/4 c milk, 1/3 c oil, 1/3 c sugar, 2 t. vanilla extract, 4 extra large eggs. This is a good recipe for wedding cakes!



ooo that sounds soooo good!!!!!!!!!!!!!!!!!!!!!
do you add that in addition to what the box calls for? or is that everything you put in?
ooooo i bet that is yummy!!!!!!!!!!!!!!!!!!
is that your everyday cake recipe for ordered cakes?
Ute
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Ute
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post #8 of 17
OH TC!!! I just noticed your initials~reminds me of cheer leaders pom-poms, cute!
m0use; I'm going to try the boiling water in the oven next time also. I know of using "hot water baths" while baking cheesecakes, so it must be similar
post #9 of 17
Thread Starter 
Quote:
Originally Posted by tcturtleshell

I use Duncan Hines cake mixes.

I use buttermilk in my chocolate cakes. Usually about 1 1/3 cups of it. I also add 2 T. cocoa powder to it. I use 3 extra large eggs, 1/2 c oil, 1 t. vanilla. Also I add choc chips or marshmellows in my choc cakes. They are so moist but do not fall apart!!!

In my yellow or white cakes I add 1 cup sour cream, 1/4 c milk, 1/3 c oil, 1/3 c sugar, 2 t. vanilla extract, 4 extra large eggs. This is a good recipe for wedding cakes!



ok!!!! my white cake w/ your ingrediants is in the oven!!! icon_smile.gif!!!!!!!!
i tasted the batter its YUMMY!!!!!!!!!!!!!
Ute
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Ute
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post #10 of 17
Great momof3~

I haven't been online much this weekend so I didn't get a chance to answer your last question.. The ingredients I listed are in place of the ingredients on the box. I hope you did that!! If not your going to have one huge cake!! Let me know how you like it!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #11 of 17
Use 1 cup sour cream add an extra egg and milk instead of water - invest in the cake mix doctor and you can not fail my friend!
My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
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My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
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post #12 of 17
Thread Starter 
Quote:
Originally Posted by tcturtleshell

Great momof3~

I haven't been online much this weekend so I didn't get a chance to answer your last question.. The ingredients I listed are in place of the ingredients on the box. I hope you did that!! If not your going to have one huge cake!! Let me know how you like it!!


oooo TC!! it turned out awesome!! thank youy!!!!!!!!!!!
Ute
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Ute
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post #13 of 17
Quote:
Originally Posted by lisa

I have a fave recipe for banana nut cake. It called for buttermilk. I used that for a long time. I ran out one day and decided to use regular milk. The cake came out more moist and tender so I stuck with regular milk. I think it will depend on the recipe as to which is better.



As you mentioned, the outcome depends on the recipe...The reason is the fat percentage in milk which is 7.7g x 8oz and buttermilk, which only has 2g x 8 oz serving. For a regular yellow cake, you would use milk as you need that fat to make it moist...When making denser cakes, such as a delicious banana cake or a chocolate cake (with melted chocolate), the banana puree adds moisture to the cake and compensates for the loss of fat from the milk...with the chocolate cake, you have all the cocoa butter which also contributes to that velvety texture of the cake.

Glad your cake came out good momof3jotynjake! thumbs_up.gif
Life is like a box of chocolates, you never know what you're gonna get!

www.cakeobsessions.com
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Life is like a box of chocolates, you never know what you're gonna get!

www.cakeobsessions.com
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post #14 of 17
Did you see the Chocolate Cake thread in the Recipe Requests forum? They said to take a regular box cake with pudding in the mix and add milk instead of water OR add 1 cup sour cream and 1/2 cup chocolate milk for the liquid OR add 16 oz sour cream for the liquid.

They also substitute 1/3 cup butter for the oil and add 1 box (4 oz.) of chocolate pudding (instant). Add 1 cup of chocoalte chips. Bake for an hour at 325. With the pudding and chips and chocolate milk that's called the Chocolate Explosion Cake. I'm going to be trying that tonight as a possible mix for my wedding cake. icon_smile.gif

Best regards,
Angel Wendy
post #15 of 17
Definitely milk in place of water (even tried coffee creamers, yummy!), butter instead of oil, extra eggs, and if all else fails and the cake is still dry, a simple syrup brushed on afterwards. You can't fail!

Learned all of that right here on CC!
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