10 Jul

How can I make my scratch cake recipe moist?

Category: Cooking & Recipes
cake recipe


I really like the taste of this scratch cake. Its a vanilla flavored.
Id like to make the cake come out more moist.
The cakes come out good enough but I might like it a lil moister!
What would you add to the recipe or tweak?
Should I bake at a lower temp for longer?
or same temp for shorter?

Share and Enjoy: These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google

Posted Friday, July 10th, 2009 at 3:40 pm
Filed Under Category: Cooking & Recipes
You can leave a response, or trackback from your own site.

8

Responses to “How can I make my scratch cake recipe moist?”

jaymee
July 11th, 2009 at 9:27 am

try adding mayonaise(i know this sounds odd,but it really works) instead of the eggs and veg oil.

Charlotte F
July 12th, 2009 at 6:33 am

add half of a beaten egg.

jellybeanmelbourne
July 12th, 2009 at 9:11 pm

I suggest baking the normal way but when cooked and out of the oven, to prick it with a skewer all over and pour a syrup over it. Any juice from a fruit (orange is yummy) will do the trick. in a small saucepan put 1 cup of orange juice with 3/4 cup of sugar and bring to the boil. Allow to simmer until it has reduced and thickened slightly, then pour over your cake while its still hot and in its tin. Leave for at least 4 hours or until cooled down before removing from the pan - a springtin is usually easier. Slice up and serve with a dollop of whipped cream.

eks_spurt
July 15th, 2009 at 6:32 pm

Adjust your baking time frame listed in the recipe to 10 minutes sooner.
Check the cake, probing the center with a clean toothpick. If it comes out with a little batter stuck to it, let the cake bake about 5 minutes longer and then probe it again with another clean toothpick. The toothpick should come out clean. Your cake will be done when a toothpick comes out clean. You may have to probe it 3-4 times to get it just right.
Then you can write the new baking time into your recipe for future reference.
Your oven may heat differently than the oven used during the preparation of the recipe. This may be why the cake comes out dry. All you have to do is adjust your baking times, not the temperature.

theresa g
July 16th, 2009 at 1:34 am

substitute the oil for one cup of applesauce..

Jenna
July 17th, 2009 at 5:27 am

I agree with Jaymee…add mayo instead of oil and eggs. It’s an old fashioned way, but works every time! My Gram, bless her heart, did it that way and the cake would be gone before it could even cool!.

cardgirl2
July 18th, 2009 at 11:28 pm

No add some canola oil or apple sauce if you are calorie conscious. This will really make the cake moist. Bake the cake normally as you always do with normal temperature.

reba
July 21st, 2009 at 8:49 am

Brush it with a simple syrup before frosting
Heat 1/2 c sugar to 1 c water. Heat to disolve sugar. This can be stored for a long time. Ad a vanilla bean for extra flavor

Leave a Reply