I am so confused on this.....I learned my lesson on storing butter cakes in the fridge and how badly is dries them out.
However, I constantly run into recipes that I would love to try, but for example if they are made with butter but have a cream cheese icing you have to store in fridge.
Is there any way to keep a butter cake from NOT drying out in fridge? Wasn't sure if that is a hard and fast rule or if there are exceptions?
Thanks!
Recipes can vary so what might work for one might not work for another. I struggled with that same problem. I wanted the flavor that butter lends to the cake but the moistness of oil. I use a recipe from King Arthur that uses all butter and I subbed 25% of the butter with oil. I got this amount after some tinkering with the recipe and to my surprise, nothing changed but the moistness to the cake after being refrigerated. You can try playing around with a substitution of oil in various amounts.
It really isn't that it is drying out a completely decorated cake as much as the butter in the cake never quite comes back to that room temperature softness, so it feels drier when it goes down the back of your throat...
Unless you are leaving part of it exposed... then maybe it is drying out...
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