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Wants a moister scratch cake

post #1 of 9
Thread Starter 
Attached is my cake and I love the texture and taste but it seems just a tad dry. I purchased the cake enchacer from King Arthur flour.

Any suggestions other than me not overmixing or overbaking.

Thanks

Cakeymom Camera(0) (1).jpg 152k .jpg file
post #2 of 9

You can moisten it with some flavored or simple syrup.

post #3 of 9
Thread Starter 

Thanks for the suggestion but I really want to have the moisture added from the inside out. 

 

I have thought about adding 6 tbls of Buttermilk and 1/8 tsp Baking Soda.  I currently use whole milk?????

 

Cakeymom

post #4 of 9
I'm actually not really sure about to get your recipe moist (going to culinary school in the fall to learn more) however I use the Whimsical bake house Chocolate Cake recipe and them fromscratch,sf white cake recipe. Both ate excellent in taste and really moist. Both can be found doing a google search if you are interested
post #5 of 9
Thread Starter 

I made a couple of adjustments to my recipe today by adding 6 tbls of buttermilk and 1/8 tsp of baking soda.  It's cooling now.  Of course I could not resist by cutting a small slice while still warm and I think that did it.  We'll see when it is completely cool.

 

Cakeymom

post #6 of 9
Thread Starter 
It is perfect. My in house taste testers agree, that will be honest even when I don't want to hear it. YES!!!

Cakeymom
post #7 of 9

Look for recipes which utilize reverse creaming for the method.  Most of Rose Levy Beranbaum's recipes use this method.

post #8 of 9
Thread Starter 

I tried that on this recipe and it gave me a slightly denser cake, and it was moist without having to add the buttemilk. 

 

But, I do love the technique and if I need a quick poundcake I use it on this recipe.

 

Thanks,

 

Cakeymom 

post #9 of 9

I use the reverse method....this is my vanilla cake....always gets great reviews!

 

Vanilla Cake

 

Make two 8 x 2 inch layers.

 

 

Grease the bottoms of two 8 x 2 inch round layer pans, line with parchement or waxed paper, then grease and flour pan.  Wrap pan insulating strips around pans (I ALWAYS use these!)

 

Preheat oven to 325 F.

 

In mixer bowl, sift together:

 

3 1/3 cup WHITE LILY brand all purpose flour or cake flour

1 1/2 teaspoons Baking Powder

1 teaspoon Baking Soda

2 1/3 cups Sugar

1/2 teaspoon Salt

 

Add:

 

3/4 cup vegetable shortening or room temperature butter (both work well).

 

Mix on low speed until mixture resembles fine crumbs.

 

Add:

 

2 cups of buttermilk (I actually prefer adding 2 tablespoons of white vinegar to enough whole milk to make 2 cups and let set until its at room temperature, stirring a couple times), at room temperature, and 1/3 cup vegetable oil.

 

Mix on low to blend, then mix at medium speed for two minutes, scraping bowl frequently.

 

Add 6 large egg whites (or 1 1/8 cups liquid egg whites...no yolks to deal with) and two teaspoons vanilla extract.

 

Mix for an additional two minutes, scraping bowl frequently.

 

Bake at 325 F until cake springs back when lightly touched in the center.

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