Why can I not bake a yellow cake that is moist??? I have made about 6 yellow cakes in the past few months (of course everyone I bake for wants YELLOW). I make sure I'm not overbaking, I cream the sugar/butter forever...I've wrapped the layers in plastic wrap, I've used the sugar water trick..I've tried buttermilk. I mean seriously!! No matter what, the cake just seems dry to me (& my husband is happy to be honest with me...LOL)!
I'm getting ready to try the "joy of baking" recipe (which I think is from The Cake Bible) and supposedly the method of mixing the flour with the butter BEFORE adding liquids should result in a moister cake.
Hmmmmm....has anyone tried this recipe????
I haven't tried that recipe, but I know this one is pretty popular. I've made it a few times and the cake always comes out really moist. HTH! Good luck!
http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
Thank you for the link! I was reading through the notes and notice it says "if the cake pulls away from the side of the pan, it's overbaked!" Wow!!! I thought that was a sign it was baked correctly. If that note is accurate then maybe I have just been overbaking my cakes!!!!
Thank you for the link! I was reading through the notes and notice it says "if the cake pulls away from the side of the pan, it's overbaked!" Wow!!! I thought that was a sign it was baked correctly. If that note is accurate then maybe I have just been overbaking my cakes!!!!
Yep. I always thought the same thing too. Until this wonderful site. I have learned so much!!!!!
I just read that tip about pulling away from the sides in the Cake Bible. It was a huge surprise to me, too.
My grandmother always said "if it pulls away from the sides of the pan then you cooked it too long." Guess she knew what she was talking about . Of course I never doubted her anyway.
Thanks ladies....
I too thought that when the cake pulls from the sides that it was to be cooked more so I have learned something new today. I have not been making cakes for others very long and I have not had any complaints except my dad said that it was a little dry...go figure.
Well at least I feel better that I'm not the only one who thought that...LOL! I will try my regular recipe again and bake it for less time to see. But I am still going to try the "joy of baking" one also, just for comparison.
I love all the info I learn on this site
Try Sylvia Weinstock's Classic Yellow Cake recipe... I think you'll like it :0)
It's in her Sweet Celebrations book.
& I use Baker's Joy to release my cakes all the time love it!!
I am just learning about this cake decorating stuff but I have been making cakes for years. I was having the same problem recreating my grandmothers red velvet cake recipe. I learned thet butter will make a cake dry but using oil will help it be moist.
http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes I've used this recipe from here and got nothing but raves from the Bride and her family who love yellow cake. I used french vanilla cake mix and pudding and used whole eggs instead.
I always set my timer for less than the full baking time and check with a cake tester in 5 - 10 minute intervals until the cake is done. That way I don't over bake. I always bake at a lower temp than the recipe calls for as well.
Edited to add: I use the Super Enhanced Cake Formula recipe from this site with adding a box of pudding to it. I use only Pillsbury cake mixes. I always get rave reviews, supermoist and delicious. If I try a new recipe I always come back to this one. This cake is more dense, for a lighter crumb don't add my addition of the pudding mix. I use a flower nail when baking as it is a thick batter to ensure it cooks evenly. I bake at 325 degres for thirty minutes then check every ten minutes. Sometimes it takes an hour, others an hour and 5 minutes. If I am making chocolate with cocoa powder, melted chocolate and chocolate chips added it usually take 1 hour 10 minutes to bake.
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