Moist Cake From Scratch???

Decorating By blaquescarlett Updated 8 Feb 2007 , 3:19am by blaquescarlett

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blaquescarlett Posted 7 Feb 2007 , 10:47pm
post #1 of 7

Hello ladies,
I need a really moist cake recipe made from scratch. I don't have any saran wrap, or buttermilk icon_cry.gif (which I often see discussed here), so please help! White or yellow cake (no chocolate, fruits, etc.). Thank you for any and all help.

6 replies
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Sugarbunz Posted 7 Feb 2007 , 10:56pm
post #2 of 7

You can substitute one tbsp of vinegar for each cup of buttermilk it calls for (using regular milk), but add the vinegar and then the milk, you don't want to have more liquid than it calls for. Lemon juice and cream of tartar can also be used this way, but you need more cream of tartar. Can't remember exactly how much. Of course, using the right thing is also best, but I've used buttermilk and substitute for the same recipes and there wasn't much difference.
Toba Garrett has an awesome yellow cake recipe that is probably on here somewhere. I'd give it to you but I am at work right now and it is at home.

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jmt1714 Posted 7 Feb 2007 , 11:12pm
post #3 of 7

I think most are moist - just don't overbake it.

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JanH Posted 7 Feb 2007 , 11:30pm
post #4 of 7

You must have been a baking machine to go through all the recipes previously requested:

http://forum.cakecentral.com/cake-decorating-ftopict-95251-.html

Here's the CC recipe link:

http://www.cakecentral.com/cake-recipes.html

Hope you find something you like icon_smile.gif

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neurnr Posted 7 Feb 2007 , 11:42pm
post #5 of 7

What did yo mean about saran wrap? I'm always looking for a moist cake too... I also had one woman tell me she puts a pan of water in the oven when she bakes..anyone know if that works?

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blaquescarlett Posted 8 Feb 2007 , 3:18am
post #6 of 7
Quote:
Originally Posted by neurnr

What did yo mean about saran wrap? I'm always looking for a moist cake too... I also had one woman tell me she puts a pan of water in the oven when she bakes..anyone know if that works?




Putting a pan of water under the cake DOES work! I've done it with my pound cakes. But I don't have a regular scratch cake recipe that I like. I've baked 3 cakes using 3 different recipes and I can't seem to get the same moisture that I have in my modified box cake recipes. Ugh!

The saran wrap - a lot of people say they wrap their cakes in saran wrap either right out of the oven, or once it has cooled down, and it locks the moisture in. Some do that and then pop the cake in the freezer.

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blaquescarlett Posted 8 Feb 2007 , 3:19am
post #7 of 7
Quote:
Originally Posted by JanH

You must have been a baking machine to go through all the recipes previously requested:

http://forum.cakecentral.com/cake-decorating-ftopict-95251-.html

Here's the CC recipe link:

http://www.cakecentral.com/cake-recipes.html

Hope you find something you like icon_smile.gif




I tried a couple of the suggestions to no avail. Blah. I'm getting a headache simply thinking about it. Thanks though.

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