After you add the flour to the bowl, stir or beat the ingredients just until everything is combined. When flour mixes with liquid, it forms strands of a substance called gluten. The more you beat the mixture, the more gluten forms, and too much gluten makes your cake tough and dry. It's important to fill your cake pans properly as well; using too large of a pan means you'll have to bake the cake too long.
Fill each cake pan between one-half and three-fourths of the way full; if you don't have enough batter, you'll need to use smaller pans. If you find that things you bake often turn out burned or dry, buy an oven thermometer. Testing the heat of the oven with an independent thermometer may reveal that your oven is getting hotter than the temperature controls show, causing you to overbake your cakes.
Once you've preheated the oven to the correct temperature, put the cake in and set the timer for 10 minutes less than the recipe dictates. When it goes off, slip a toothpick or the tip of a knife into the center. If it comes out clean, take the cake out; if there's batter on the knife, return the cake to the oven and retest it every two minutes. Following those tips should result in a tender, moist cake from a box.
Our Test Kitchen put some other tricks to the test and found one more tip to make your boxed two-layer cake mix turn out especially moist. The mayo doesn't replace anything, it's just an addition.
And don't worry: The flavor wasn't impacted by this small amount being added. It gave the cake noticeable moistness. The only difference we find is the volume of batter in the pans was a little less high and fluffy. Alternatively, some recipes call for adding pudding to make a boxed cake mix like this butterscotch marble cake recipe even more rich and moist.
There are moist cakes, and then there are poke cakes which is one of the moistest cakes ever! Sometimes called poke hole cake, a poke cake has holes poked in it after baking, usually with the handle of a wooden spoon or skewer. Then, a liquid is poured over the baked cake to soak into the holes. Find our step-by-step directions for making poke cake. Or check out our best poke cake recipes.
With each of these must-have cake tips, you'll never serve a dry cake. Moist chocolate cake recipes , red velvet cakes , pound cakes , you name it, you now know how to make all of them stay tender and moist through the whole process of how to make a cake. Wini Moranville headshot. By Wini Moranville Updated July 16, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Save Pin FB More. Mixing is a tricky thing when it comes to cakes. You need to find the perfect speed, temperature and duration to form perfectly-sized little air cells to make the ideal texture. Toughness in cakes is caused by over-mixing, or the wrong type of flour.
Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture. As soon as you begin mixing flour with a liquid and a fat, gluten is developed.
Gluten is not desirable in cakes, so mix thoroughly, but as little as possible. If your recipe calls for a cake or pastry flour then an all-purpose flour or bread flour will be too hard, creating a tough crumb. A cake has gone through a lot over the last 30 minutes, not to mention turning from a liquid to a solid! It needs a minute or two to gain its composure once removed from the oven. Solution: Line the bottoms of your pan with parchment paper.
Cakes should rest in their pans on a rack for 15 minutes after coming out of the oven. By lining the bottom of the pan with parchment, you give yourself some added insurance that the cake will slide out after cooling.
Running a sharp knife between the inside of the pan and the cake is a good idea, too. This layer glues down the crumbs.
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