Super Moist Spice Cake Recipe l ® {From Scratch} (2024)

FAQs

What makes a cake so moist? ›

Add Milk, Coffee, or Soda

Boxed cakes often call for water, but swapping it out for equal amounts of milk, coffee, or even soda will give you a moister, more tender, and flavorful cake. For white cake mix, you can use whole milk or your favorite non-dairy milk.

Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.

Mayonnaise: The Hidden Gem in Cake Recipes

Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake. This unexpected addition can take your cake recipes to a whole new level. To incorporate mayonnaise into your cake batter, simply add a couple of tablespoons to the mix.

Why Should I Add Simple Syrup to Cakes? Simply put, it keeps the cake moist throughout every stage of assembly and decoration. Not only does it help keep your cake moist, but it also helps to add sweet flavor which is always good!

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

Swap water for milk or buttermilk: Replace the water called for in the box mix with whole milk, buttermilk, or even sour cream. These ingredients add more fat and moisture to the batter, resulting in a richer and more tender cake.

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor.

Canola Oil

Canola oil is, without doubt, one of the best types of oil for baking. It's preferred in many recipes since it has the most neutral flavor compared to other types of oil. It also tends to be lighter in flavour, so it will not negatively affect the baked product's flavor and texture.

What happens if I use butter instead of oil in cake? ›

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.

Applesauce adds a pleasant depth and tartness along with a depth of flavour to your white or yellow cakes. If you want to experience those wonderful childhood memories of caramel apples, use applesauce in your caramel cake recipes.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer.