Dry home made cake
I make my own cakes from scratch, But they come out dry and dense. What am I doing wrong? Should I go back to box and maybe doctor it up some?
Replies to This Discussion
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Permalink Reply by Diana on
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I am horrible with making my cakes from scratch, but I did hear that sour cream gives a cake lots of moisture!
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Permalink Reply by Judith Dias on
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Judith Dias said:I always make my own cakes from scratch & my cakes are always moist & soft. I add a little milk or yoghurt to my batter. You can try too but do let me know if it works for you.
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Permalink Reply by jeri c on
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That is why I doctor my mixes up.... most people have no idea you have started with a mix. I have had people come up to me and thank me for taking the time to make a scratch cake.... then I tell them it started with a mix and I add to it to make it unique.... I never claim to make my cakes from scratch... I always tell people and they don't care because they taste so good.... Have a Lemon Poppyseed and a White cake in the oven right now... baking a coconut cake, mocha, chocolate mint and almond poppyseed later tonight. All start with a mix. I believe it is more important How it TASTES... not how it got there.
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Permalink Reply by Karen Marie on
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Cakes get moisture from liquids eggs and sugar. There has to be enough of these ingredients or you will get a dry cake. Other factors are a too hot oven and a too cold oven. Cakes should be baked at between 350-375 degrees F. If it is too hot the outside will burn and the cake wont cook properly. If the oven's too cold (under 350) the cakewill take longer and dry out in the oven. Also if you dont fill the pans with enough batter (always fill half way and no more) they will also dry out.
It isimportant to also check your oven temperature with an oven thermometer to make sure it is baking at the correct temperature. I have to adjust mine at home because it bakes 25 degrees hotter than the dial says so I turn it down 25 degrees. By the way sour cream, buttermilk, and cream cheese help cakes retain moisture. You can substitute some of the liquids in the recipe for sour cream or buttermilk and substitute equal amounts cream cheesefor the butter. I hope you figure out what is going wrong.
One more thing (sorry) check your cakes after 15 minutes in the oven with a toothpick or skewer and the check every 5 minutes after that. Then record the time down in your recipe so the next time you bake that cake you will have the correct baking time. I thought of one more thing...hehe...make sure that as soon as your cakes cool to room temperature that you wrap them with at least 2 layers of plastic wrap and either store them on the counter or in the freezer. Unfrosted cakes will dry out in the refrigerator. I hope this helps
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Permalink Reply by Patricia Soto on
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Thank you..I noticed you said you are making a Mocha cake..I need to make one for my Daughters wedding shower.Can you give me the recipe? I was thinking of a chocolate cake mix and add coffee. How much ? Again thank you
jeri c said:That is why I doctor my mixes up.... most people have no idea you have started with a mix. I have had people come up to me and thank me for taking the time to make a scratch cake.... then I tell them it started with a mix and I add to it to make it unique.... I never claim to make my cakes from scratch... I always tell people and they don't care because they taste so good.... Have a Lemon Poppyseed and a White cake in the oven right now... baking a coconut cake, mocha, chocolate mint and almond poppyseed later tonight. All start with a mix. I believe it is more important How it TASTES... not how it got there.
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Permalink Reply by Aileen Prather on
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Karen, even though this discussion is from almost wo years ago all of your suggestions were very helpful to me. Thanks for taking the time to write such a thorough response.
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