What Make Cake Moist And Fluffy?

Creaming Butter & Sugar. Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. The process is known as creaming.
– Baking powder and Baking soda – Eggs – Yoghurt – Vinegar – Banana – Butter – Clotted cream (malai)

What makes a cake more moist?

I promise you SOFT & MOIST cakes!

  • Use Cake Flour. Reach for cake flour instead of all-purpose flour.
  • Add Sour Cream.
  • Room Temperature Butter / Don’t Over-Cream.
  • Add a Touch of Baking Powder or Baking Soda.
  • Add Oil.
  • Don’t Over-Mix.
  • Don’t Over-Bake.
  • Brush With Simple Syrup/Other Liquid.
  • What makes baking light and fluffy?

    What is Creaming? Creaming is the magical step that creates a light and airy homemade cake. It describes the process of incorporating air into your batter, which (in conjunction with baking soda or baking powder) helps the cake leaven and rise.

    Which ingredient makes cake soft?

    Cake flour, which is more finely ground and contains less protein than its all-purpose counterpart, is a major contributor to how soft and the overall weight of a cake. Since cake flour has less protein, less gluten is formed. Without all of that gluten, the cake becomes less dense, airy, and smooth.

    What does milk do in cake?

    Milk is a nutrient-rich white fluid secreted from the mammary glands of female mammals. In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk.

    How do you make a dry cake moist?

    Here are five tips for how to moisten a dry cake once it’s already been baked.

    1. Brush with simple syrup glaze. Velez recommends adding a simple syrup glaze to your cake layers if they end up coming out too dry.
    2. Soak your cake in milk.
    3. Fill the cake with mousse or jam.
    4. Frost the cake.
    5. Stick it in the fridge.

    Does baking soda make cake Fluffy?

    Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is a popular baking ingredient. It gives foods like bread, cakes, muffins, and cookies a light, fluffy texture.

    How can I make my cake soft?

    On a microwave-safe plate lay down one piece of the dampened paper towel, then place your stale cake down, followed by the second piece of damp paper towel on top covering the surface of the cake. Then, microwave for two 20-30 second intervals. If you feel like you need more time then go for it.

    What happens if I put too many eggs in a cake?

    However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.

    Does egg make cake Fluffy?

    Eggs themselves do not make cake fluffy. The main way to make cakes fluffy is to incorporate air. This can be done by beating the egg whites separately from the yolks and incorporating them carefully into the batter. Like that, you retain the air bubbles created while beating the egg whites and your cake is fluffier.

    Can I add water to my cake?

    Substituting Water for Milk

    Milk’s most important role in baking a perfect cake is the part it plays in making the batter wet enough for the chemical reactions to take place. In a pinch, if milk is not available, water may be substituted.

    How do you make a Super moist cake?

  • Cut the butter into pieces.
  • Place the butter chunks into a microwave-safe dish.
  • Cover the dish with a paper towel to avoid splattering.
  • Microwave the butter for ten seconds on the lowest setting.
  • Open the microwave,and you will see the butter is not completely melted.
  • Microwave the butter again for ten seconds,then stir after.
  • How to make a Super moist pound cake?

    preheat oven to 325. Cream cheese and butter should be room temperature. Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick. Pour into bundt pan. Bake for 1 hr 15 minutes I prefer to add the glaze while its still warm.

    What is the secret to a fluffy cake?

    – Never over work your cake batter. – Follow the recipe to the T. – Baking ingredients should be at room temperature. – Since most cakes start with beating together of butter and sugar, make sure that you beat them really well until the sugar has dissolved and the mixture is light and – Replace your baking powder/baking soda every 3 months. – Use cake flour pre

    9 Essential Tips To Make Your Cake Spongy, Fluffy & Moist

    • Make your next cake spongy by following these seven simple steps.
    • Your cake will be a hit with your guests because of its outstanding flavor.
    • Take a look at the guide:
    1. Ensure The Temperature Is Correct

    The precise temperature of each component is critical in order to have a spongy texture in the cake. The flour, eggs, and butter should all be at room temperature, while the butter should be slightly warm to the touch.

    2. Fold The Flour Carefully

    While you’re folding the mixture, start moving the figure 8 in your head. If you want a really spongy cake, you must be careful not to over-mix the batter since this will kill the bubbles and make the cake hard.

    3. Use Buttermilk As A Substitute

    The cake gets softer as a result of the high acidic content of the buttermilk, which is responsible for breaking down gluten in the flour. If you are using buttermilk in a recipe that does not call for baking soda, it is recommended that you add a little amount of baking soda in addition to the buttermilk.

    4. The Right Flour

    Cakes made using cake flour, as opposed to all-purpose flour, are significantly lighter and fluffier than cakes made with all-purpose flour. Cake flour contains maize starch, which contributes to the sponginess of the cake.

    5. Do The Sifting

    Sifting incorporates air into the mixture, making it lighter in color. As a result, if you want your cake to be spongy and highly fluffy, it is best to sift the flour and baking soda together before adding them to the batter. Related: Essential Baking Tips for Making the Perfect Cake

    6. Beat The Eggs Slowly

    If you don’t beat the eggs properly, the cake will end up being significantly heavier. Pour one-third of the egg into the butter sugar mixture and beat it with an electric mixer until it is well combined. Then repeat the process with the remainder of the mixture until it is slimy in appearance.

    7. Sugar Syrup To Your Rescue

    If you are concerned that storing or icing the cake may cause it to dry out, adding sugar syrup is an excellent way to keep the cake spongy. All that is required is that you pour or spray the syrup over the cake pieces before icing them with the frosting. Also see: What Effect Does the Temperature of the Ingredients Have on Baking?

    8. The Right Time To Frost

    Recognize that there is always a proper moment to frost the cake. In order to keep the cake from becoming dense and dense, let it set and cool fully before frosting and slicing into it (see note below).

    9. Creaming Butter & Sugar

    One of the most important tips for making the cake spongy, fluffy, and moist is to whisk the butter and sugar together. Whisk the butter and sugar together for a long time until the mixture turns pale yellow and frothy due to the incorporation of air. Creaming is the term used to describe this procedure.

    How to Prevent a Dry or Dense Cake

    • Dense.
    • The nemesis of a cake crumb.
    • Dry.
    • The adversary of a cake crumb.
    • Cakes that are too dry or thick have absolutely no place in this world.
    • However, all too frequently, a cake with a seemingly innocent appearance might become a victim of one or both of these textural catastrophes.
    • It has occurred to me roughly 3,520,958 times, and I am always striving to prevent my cake (and myself!) from experiencing the thick or dry cake tragedy.
    • There are methods for avoiding and preventing these undesirable textures.
    • For numerous years, I’ve been experimenting with different cake recipes and have gained a great deal of knowledge in the process.
    • In most cases, I can look at a recipe and predict the texture that will result from it.
    • But every now and then, I’m not that fortunate, which is why I composed nine critical lessons that will assist us the next time we bake a cake from scratch.

    I promise you SOFT & MOIST cakes!

    1. Use Cake Flour

    • Some recipes are just unable to handle the fine consistency of cake flour.
    • Chocolate cake, for example, already has cocoa powder, which is a soft dry ingredient that may be used in lieu of part of the flour in a recipe to make it more moist.
    • Using cake flour and cocoa powder together typically results in a cake that is too light and crumbly to cut into slices.
    • In the same way, carrot cake and banana cake include additional wet components (the fruits or vegetables), making cake flour an unsuitable choice since it is not strong enough.
    • Use cake flour instead of all-purpose flour for baking vanilla cake, white cake, red velvet cake, vanilla cupcakes, and other cakes and cupcakes where a fluffy texture is desired, such as red velvet cupcakes.
    • I’ve also had experience replacing cake flour for all-purpose flour to make a softer pineapple upside-down cake and a funfetti cake, which are both delicious.
    • (Use a 1:1 substitute and make no additional modifications to the recipe.) A new version of my pineapple upside down cake recipe has been added to incorporate it!) Swans Down and Softasilk are the brands of cake flour that I favor (and they are not sponsored!).
    • Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.
    • Both brands deliver high-quality outcomes at an affordable price.
    • Cake flour may be found on the baking aisle, just next to all-purpose flour.
    • If you are unable to obtain cake flour, you can substitute this cake flour replacement.

    2. Add Sour Cream

    • Take this ingredient’s potential for strength into consideration.
    • I also use it in my cheesecake and no-bake cheesecake recipes, which you can find here.
    • Plain yogurt can be used as a suitable substitute.

    Read more  Eggless Red Velvet Cake / Red Velvet Cake with Cream Cheese Frosting

    3. Room Temperature Butter / Don’t Over-Cream

    • During the baking process, the trapped air expands, resulting in a light and fluffy cake.
    • No air Means no fluffiness if the butter is not fully creamed.
    • A thick cake, to be precise.
    • However, let us assume that your butter was at the appropriate room temperature.
    • You started creaming it with the sugar, but then you forgot to turn off the mixer.
    • Over-creaming your butter and sugar increases the likelihood that the butter may trap more air than is necessary.
    • As the batter bakes, the additional air will be deflated, resulting in a cake that is too dense to cut into.
    • It’s all a matter of science!
    • In order to achieve the best results, cream the butter and sugar together for around 1-2 minutes.
    • Additionally, the cake recipe may ask for sour cream, milk, and/or eggs that have been left out at room temperature.
    • Check to see that they are both at room temperature.

    Because they are warmer, room temperature components will link together more easily and quickly, resulting in less over-mixing.Over-mixing results in a thick cake.(See also tip #6.)

    4. Add a Touch of Baking Powder or Baking Soda

    • This advice isn’t really a piece of cake (ha!) because these two elements are quite specific in terms of science.
    • If a recipe calls for a lot of acid, such as lemon juice or buttermilk, and it isn’t raised with enough baking powder, the cake will be thick in texture and flavor.
    • If this is the case, you may want to consider adding baking soda, which will react with the acid and result in a fluffier crumb overall.
    • Depending on the recipe, increasing the amount of baking powder or soda may result in a bitter aftertaste…
    • As a result, avoid going excessive.
    • The amount of baking soda or baking powder I use per cup of flour varies depending on the recipe, but I often use 1/4 teaspoon baking soda or 1 teaspoon baking powder per cup of flour.
    • Sometimes recipes ask for both baking powder and baking soda to be used in the same dish.

    5. Add Oil

    • The next time you cook a cake and realize that it is too dry, you may add a small amount of oil to moisten it.
    • Because my strawberry shortcake cake was tasting a bit too dry no matter what I did, 2 tablespoons of vegetable oil was added to the mixture to make it more moist.
    • It’s dripping wet!
    • Some cakes are made with oil rather of butter.
    • This is due to the fact that there is another tasty component in the dish, and the flavor of butter is not required.
    • Take a look at my carrot cake and pumpkin cake recipes.

    6. Don’t Over-Mix

    • At the very end, I whisk or scrape the batter with a spatula a couple of times to ensure there are no major lumps at the bottom of the mixing bowl.
    • Don’t over-mix your batter, whether you’re using a mixer or mixing by hand.

    7. Don’t Over-Bake

    • In order to have a dry cake, simply overbake the batter! In all seriousness, though, overbaking cakes causes them to become dry. You may only have a 30-second gap between a flawlessly cooked cake and one that has been overbaked, so keep an eye on your cake at all times. Begin checking it around 1-2 minutes before the recipe specifies it should be done. Use the following as clues that your cake has finished baking: The cake should be slightly pulling away from the side of the pan when it is done.
    • Upon insertion of a toothpick into the middle of the cake, it should come out clean or with a couple of moderately wet crumbs
    • Gently push down on the cake with your fingers. If the cake returns to its original shape fully, it is finished. If your finger made a dent in the cake, it will take longer to bake

    8. Brush With Simple Syrup/Other Liquid

    • To prepare simple syrup, combine equal parts granulated sugar and water in a saucepan over medium heat until the sugar dissolves.
    • Allow the syrup to cool before brushing it onto the cake.
    • Use a pastry brush to apply the glaze.
    • You may also add flavoring to the syrup.
    • When the simple syrup has finished cooking, add a few drops of vanilla essence, some freshly brewed coffee, lemon juice, Amaretto, or another liqueur to taste.
    • Allow it to cool completely before using.
    • You may also add some vanilla bean, lemon peel, or culinary lavender to the cooling syrup to make it even more flavorful.
    • Once the chunks/add-ins have cooled, sift them out using a fine mesh strainer.
    • Because it is a very thin coating of syrup, your cake will not be too sweet as a result.

    9. Don’t Double the Recipe

    • Only use the amount of batter that the recipe specifies for each step.
    • When I need additional cake batter, I make the batter twice– one for the first time and one for the second time.

    More Baking Tips

    • I have a few more courses in store for you! 6 Inch Cakes (as shown in the chocolate cake above)
    • Top 10 Baking Tips
    • 10 Baking Tips for Perfect Cakes
    • 10 Baking Tips for Perfect Cupcakes
    • 14 Kitchen Tools That Every Baker Should Have
    • Baking Powder vs Baking Soda
    • Ingredients to Use at Room Temperature

    Baking Made Simple has a newsletter subscription option. Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

    To bake a homemade cake that’s light and fluffy, you might have to plan ahead. Here’s what to do!

    • It all boils down to how well you cream the butter, eggs, and sugar together before baking.
    • It’s vital to note that having ″room temperature butter″ isn’t the only important ingredient in this equation.

    What is Creaming?

    • If the temperature is too low, you will not generate enough air bubbles.
    • If the mixture is too heated, the melted butter will not combine with the sugar.
    • It’s best to keep the temperature between 68°F and 70°F.
    • After that, you’ll add the eggs one at a time to the butter and sugar mixture that has been creamed.
    • In turn, this serves to stabilize the buttery mixture by basically producing an elastic framework that captures all of the air bubbles within it.
    • If the eggs, on the other hand, are cold, the miraculous creation will just fall flat.

    So… What Happens If You Add Cold Eggs?

    • The first is quite visible as it occurs: the eggs separate as soon as they come into contact with the heated, whipped butter.
    • As opposed to seeming creamy, the curdled mixture will appear, well, curdled.
    • No need to throw out the batter because it will set up when baked, but your cake will most likely collapse during the baking process.
    • The second possibility is that the batter will fail to emulsify, which is far less spectacular in nature.
    • If everything goes according to plan, the fat from the egg yolks will completely bond with the fat from the butter.
    • That is why you should add your eggs one at a time, while they are still at room temperature.
    • Again, it will not harm the cake, but it will appear as a wet mess when it is placed in the oven and will not rise neatly and flawlessly when it is baked.
    • To spare yourself the bother, prepare ahead of time by removing your butter and eggs from the refrigerator and allowing them to come to room temperature.
    • It is quite fine to keep butter out on the counter.

    Test Your New Creaming Method

    Once you’ve mastered the art of whipped cream, it’s time to put your skills to the test. Make some of Grandma’s favorite desserts, such as pound cake, upside-down cakes, cupcakes, and more, to share with family and friends. Delicious Cakes from Grandma’s Kitchen, as seen on Taste of Home

    California Lemon Pound Cake

    When I live in California, citrus trees are numerous, and I’m constantly seeking for new dishes that include the fruit from the orange and lemon trees in my backyard. This is one of my all-time favorite songs! This recipe was passed down to me by my mum. The following is from Spring Valley, California resident Richard Killeaney: Recipes may be obtained by clicking here.

    Article post on: dinhthienbao.com

    Chocolate Angel Cake

    When I was married in 1944, I couldn’t even boil water on the stove. My beautiful mother-in-law taught me how to make the lightest angel food cakes imaginable, a speciality of hers. This chocolate variation is a simple and visually appealing dessert. • Joyce Shiffler (Colorado Springs, Colorado) says:

    Best Red Velvet Cake

    When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina

    Banana Skillet Upside-Down Cake

    When I was a child, my grandma gave me my first cast iron skillet, and I’ve been using it ever since to cook and bake with. I like to top this banana skillet dessert with drained maraschino cherries and serve it with vanilla ice cream on occasion. Nashville, Tennessee, resident Terri Merritts

    Cherry Nut Cake

    This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:

    7UP Pound Cake

    This 7UP pound cake recipe was given to me by my grandma. In addition to being tasty, this 7UP cake symbolizes family tradition, connection, and love, among other things. The following is an email from Marsha Davis of Desert Hot Springs, California.

    Cherry Pudding Cake

    This dessert, which is a combination between a cake and a cobbler, is always a favorite when I bring it to a potluck or serve it to guests. My family has insisted that I create an extra batch to keep at home for them. The recipe was given to me by a neighbor more than 30 years ago. Brenda Parker of Kalamazoo, Michigan, contributed to this article.

    Coconut Chiffon Cake

    The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.

    Carrot Cake

    Dream Cupcakes

    These cream-filled cupcakes are a huge hit with my granddaughters, and I hope the chocolatey sweets become a family favorite in your home as well. — Dorothy Bahlmann of Clarksville, Iowa, is a writer.

    Spicy Applesauce Cake

    This cake travels and slices well, making it ideal for a picnic. With chocolate chips, walnuts, and raisins, it’s sure to be a hit with everyone. Marianne Platt lives in Sequim, Washington.

    Read more  How to make fondant for cake at home within 15 minutes

    Grandma’s Strawberry Shortcake

    Aunt Lou’s Fresh Apple Cake

    My Great-Aunt Lou created a delectable fresh apple cake recipe that has since become a family favorite. It’s something my mother prepares for our yearly beach trip to the Outer Banks. — Cristy King is a resident of Scott Depot, West Virginia.

    Aunt Murna’s Jam Cake

    Aunt Murna once told me that she came up with the recipe for her jam cake when she was a young girl. The recipe has been improved over the years with the addition of an extra step of soaking the raisins in crushed pineapple. When we get together for our yearly family reunion, this cake is a hit. Mrs. Eddie Robinson of Lawrenceburg, Kentucky, sent in this message.

    Caramel-Apple Skillet Buckle

    When I was a small kid, my grandmother used to make a variation of this for me in the oven. She would cook it with fresh apples from her own garden tree, which she had planted. I’ve modified her recipe because the mix of apples, pecans, and caramel is one of my favorites. • Emily Hobbs, a Springfield, Missouri native

    Zucchini Cupcakes

    Source: dinhthienbao.com

    The enticing spice cupcakes that my grandma made for me were so delicious that I requested her for the recipe. Their rich caramel icing is one of my favorites. They’re such a delectable treat that you’ll forget you’re also getting your vegetables in! The writer, Virginia Lapierre, lives near Greensboro Bend, Vermont.

    Gran’s Apple Cake

    My grandma used to bring this lovely cake over to my house while it was still warm from the oven. The combination of the fiery apple taste and the sweet cream cheese icing made this a dish that we cherished for years to come. Despite the fact that I’ve lightened it up, it remains a family favorite. Turlock, California resident Laurie Conrad wrote this testimonial.

    Shortcake with Fresh Rhubarb Sauce

    Every spring, when her rhubarb was in season, my mother-in-law cut it up and used it to make this deliciously moist cake. If your rhubarb is too tart for the sauce, simply add additional strawberries to make it more to your liking. Rena McCalment of Sharpsville, Indiana, sent in this message.

    Lemon Custard Cake

    This custard cake recipe was passed down to me by my grandmother and is perfect for when unexpected guests come to visit. It’s a refreshing, creamy treat that tastes like you put effort into it. Sue Gronholz, of Beaver Dam, Wisconsin, sent the following response:

    Cranberry Pecan Upside-Down Cake

    • And we like sharing it with our son and grandkids, who are also fans.
    • Doris Heath of Franklin, North Carolina, sent in this message.

    Mamaw Emily’s Strawberry Cake

    My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.

    Apricot Upside-Down Cake

    A piece of this golden upside-down cake was given to me by my Aunt Anne, who is a fantastic cook. When I tried it, I could not believe how wonderful it was. The addition of apricots adds an appealing variation to the typical pineapple version. Ruth Ann Stelfox of Raymond, Alberta, sent in this message.

    Root Beer Float Cake

    Root beer is used to both the cake batter and the fluffy icing of this summertime treat in order to get the delicious root beer float flavor. Serve this luscious cake to a group of hungry children and watch it vanish into thin air! — Kat Thompson lives in Prineville, Oregon, and she is a writer.

    Walnut Streusel Coffee Cake

    This cake, made by my Aunt Suzie, is one of my favorites, thanks to its moist texture and the delightful surprise of the brown sugar-nut filling hidden inside. It’s decadent when served with a cup of coffee. — Michelle Eder, of Grand Rapids, Michigan, submitted this article.

    Oma’s Apfelkuchen (Grandma’s Apple Cake)

    This apple cake is known as Oma’s apfelkuchen in the German language, which translates to ″Grandma’s apple cake″ in English. For more than 150 years, they’ve been passing along the family recipe. Granny Smith apples are my favorite, but any type would do. Loveland, Ohio resident Amy Kirchen writes:

    Triple Berry Shortcake

    She passed down her shortcake recipe to me from her great-great-grandmother. The reason why I’m sharing it is because it’s just too good to keep to myself! — Sara Kingsmore of Vadnais Heights, Minnesota, was born on this day.

    Pumpkin Chip Cake with Walnuts

    This family recipe was passed down to me by my grandma. After making a few modifications, I was able to make the dessert even healthier and delicious. It would be impossible to have a good time on vacation without it! — Amy Bridgewater is from the Aztec tribe in New Mexico.

    Nana’s Chocolate Cupcakes with Mint Frosting

    Despite the fact that Nana is no longer with us, her delicacies continue to bring me great delight every time I prepare them. Double the frosting and spread it over top for a richer, more decadent treat. — Chekota Hunter of Cassville, Missouri, is a musician.

    Pumpkin Cake with Whipped Cinnamon Frosting

    This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass

    Via @: dinhthienbao.com

    Pennsylvania Dutch Funny Cake

    My grandmother used to serve this exquisite cake on a large wooden table in her rural kitchen, which I can still remember. Every time I make this odd cake, it transports me back to those precious days spent at Grandma’s house in the countryside. DANIELLE GANSSLE (Bethlehem, Pennsylvania)

    Carrot Fruitcake

    Even those who aren’t big fans of fruitcake will enjoy this festive treat. It’s a fun way to ″dress up″ a classic dessert like carrot cake, for example. Try it out and you’ll find that your friends and family agree with you. A letter from Chunchula, Alabama resident Ann Parden

    Grandma Pietz’s Cranberry Cake Pudding

    Using cranberries as the main ingredient, our family has been making this cake for centuries. It is a valued family heirloom since it is both simple and unique. —Lisa Potter from Camp Douglas in Wisconsin.

    Sandy’s Chocolate Cake

    Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. With just one mouthful, you’ll understand why this velvety beauty was chosen the greatest chocolate cake recipe and earned first place in the competition. Sandra Johnson, of Tioga, Pennsylvania, sent in this message.

    Buttermilk Pound Cake

    After retiring from teaching, I’ve found that I have more time to devote to baking. It’s no surprise that this buttermilk pound cake is my most popular. It is a really southern dish, and one that I believe cannot be topped—once folks have tried it, they will never use buttermilk in any of their other recipes again. The following is a letter from Gracie Hanchey of De Ridder, Louisiana:

    Maple Carrot Cupcakes

    I come from a long history of home chefs and have had a passion for cooking and baking since I was a child. Mother and Grandmom were usually in the kitchen whipping up something delectable for the family. We always had these carrot cupcakes on hand for family get-togethers since they were Grandma’s signature recipe. Lisa Ann Panzino DiNunzio of Vineland, New Jersey, sent this message.

    Blackberry-Orange Cake

    My grandma used to make delectable fruit pies and cobblers from the blackberries she grew in her yard. I decided to take her lead and develop a blackberry cake that is usually a hit with guests after a barbecue or summer supper. — Lisa M. Varner of El Paso, Texas, submitted this article.

    Breakfast Apple Cake

    This festive breakfast cake, which is baked in a lovely tube pan and topped with frosting, will be a feature of your holiday spread. The recipe was developed from one that belonged to my grandma. Shannon Wenger of Nibley, Utah, sent this response.

    Shoofly Cupcakes

    My grandmother’s specialty was these old-fashioned molasses cupcakes, which were a family favorite. Previously, she used to store the enticing treats out of sight in order to prevent them from going too rapidly. We were always able to track her down, no matter where she hid! The following is a letter sent by Beth Adams of Jacksonville, Florida

    German Black Forest Cake

    My German great-grandmother is credited with creating this cake recipe, which I believe she did. Upon my wedding day, my mother presented me with a copy of the document, which I intend to one day pass on to my children. —Stephanie Travis, Fallon, Nevada, United States

    Apple-Pumpkin Upside-Down Cake

    This cake’s blend of traditional fall fruits is one of our favorites. I bake the apples on the bottom of the cake to keep them plump and juicy, then turn the cake over so that the apples are on the top of it. This is best served warm with vanilla ice cream, but we eat it at any time of day because it is so delicious. Christina Yahraes from San Francisco, California sent this message:

    Cherry Cola Cake

    When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina

    Citrus Berry Shortcake

    An old-fashioned favorite with a soft shortcake layer that’s quick and easy to make. Occasionally, I’ll top the dish with blueberries to give it a very vibrant appearance at the end. —Meryl Herr from Grand Rapids, Michigan.


    Six-Layer Coconut Cake with Lemon Filling

    When I was searching through my grandmother’s old papers, I came across this recipe. However, making the filling from lemon pudding makes it far easier to prepare than the original recipe, which called for orange pudding. It is without a doubt the best. The following is a letter from Angela Leinenbach of Mechanicsville, Virginia:

    Red Velvet Marble Cake

    My grandmother prepared her red velvet showstopper for family gatherings on a number of occasions, which I was fortunate enough to witness. The flavor of this beautiful cake is well complimented by the fluffy butter icing on top. — Jodi Anderson of Overbrook, Kansas, is a writer.

    Lemon Cupcakes

    This recipe for lemon cupcakes will help you usher in the season of spring. It’s a recipe from my mum, which I’ve tweaked a little bit. Waynesboro, Virginia resident Bertina Nicholas-Johnson sent this response.

    Chocolate-Cherry Brownie Cake

    Skillet Pineapple Upside-Down Cake

    For a change of pace, fresh or frozen peach slices can be used in place of the pineapple in this traditional dessert dish. Barbara Melton, a resident of Paola, Kansas

    Moist Chocolate Cake

    • —Patricia Kreitz from Richland, Pennsylvania.

    Tropical Carrot Cake

    I look forward to August because our family reunion will be filled with laughter and delicious food, such as this classic cake with a tropical twist thanks to the addition of pineapple. This recipe was given to me by my great-aunt, and I prepare it every year for the family reunion. —Victoria Casey (Edgewater, Oregon)

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    Imagine. Right now, you are taking a bite of your favorite cake. Its the softest cake you’ve ever tasted. Intrigued by its deliciously smooth bite, you begin to wonder how does it actually become that way? In all seriousness, chemistry is key.

    • Exactly what goes into the mixture?
    • Eggs, butter, milk, and, if the cake is vanilla, a little vanilla essence will be added to give it the taste you like; Of course, all of these factors are significant, but the true superstars are the type of flour and baking powder used, which are the key to creating any cake the softest cake possible.
    • You might be wondering how only two components can have such a significant influence on the final product of a cake recipe.
    • Allow me to explain: First and foremost, let us discuss flour.
    • The sort of flour used is quite important for the purpose of softness in baked goods.
    • When baking a cake, cake flour, which is finer milled and has less protein than all-purpose flour, is a significant contributor to the softness and overall weight of the cake.
    • Because cake flour has less protein than regular wheat, less gluten is generated.
    • The cake becomes less thick, fluffy, and smooth as a result of removing all of the gluten.
    • Is baking beginning to seem like a delectable scientific experiment yet?
    • It’s not enough for us to only rely on flour to make a cake since baking powder plays an important function in the texture of a cake as well.
    • Baking powder is classified as a leavening ingredient, which indicates that it aids in the rising of the cake.

    If you take a trip down the baking aisle of your local supermarket, you will almost certainly notice that baking powder is branded as ″double-acting.″ This has a significant impact on the uniformity of a cake in practice.Baking powder is made up of the following ingredients: baking soda, cornstarch, and cream of tartar (basically a chemical reaction in a container when mixed with a liquid).It is the wet and dry materials that are combined that causes the baking powder to become active in the first stage of this ″double-acting″ process.

    1. At this stage, the baking powder interacts with the liquid in the container, resulting in the formation of air bubbles.
    2. When you eventually place the cake in the oven, you will have completed the second and last part of the leavening process.
    3. During baking, the air bubbles generated during the first step are released and expand, causing the cake to rise even higher, resulting in one of the softest cakes you will be unable to resist biting into.
    4. However, you should be cautious when weighing out the powder since too much might impact the flavor of your cake, leading it to taste harsh, and not enough could result in a cake that looks and tastes frumpy, which no one likes!
    5. TIP: You should avoid making your batter ahead of time in order to bake it later since the powder has already begun to activate, reducing its potential to rise significantly.
    6. The components are typically thrown into a bowl and followed step by step according to the recipe instructions, and it is not often that we are aware of the true purpose of each ingredient.
    • Is it for softening, solidifying, or slushing purposes?
    • You should be excited to get into the kitchen and make some cake or play with some strange new cooking experiment now that you have a better understanding of how certain components impact a recipe, especially how they alter a food’s texture.
    • For those who do any of the latter, feel free to share a piece or take pictures of the bursting batter because it would make for interesting writing material.


    What is Milk?

    • Milk is a nutrient-dense milky fluid released by the mammary glands of female animals that is high in protein and fat. It is used in baking to moisten batters and doughs, as well as to give protein, color, and taste to baked products. 1 Non-fat dry milk (NFDM), which is skim milk that has been dried, is the most often used type of milk in baking. Dry milk has a longer shelf life than liquid milk and is easier to transport in bulk than liquid milk. Dry milk can be used to: improve the texture and mouthfeel of baked products
    • increase the volume of baked goods
    • and reduce the amount of fat in baked goods.
    • From the protein, make a thick batter or dough that is durable.
    • To assist create a crisp crust, color, and flavor, add oil and sugar to the recipe.


    With the domestication of animals approximately 9000-7000 B.C., milk became widely available in food and diets. Liquid milk is now pasteurized, homogenized, and fortified before it is packaged and sold in grocery stores.


    • Milk also has an effect on the development of gluten when it is combined with flour.
    • As a result, it is referred to as a dough strengthener.


    • Dairy products such as liquid milk are primarily produced by dairy cows in the Western world. It is ingested after it has been pasteurized, homogenized, and fortified with nutrients. Whole (3.5 percent fat), reduced-fat (2 percent), low-fat (1 percent), nonfat (0-0.5 percent fat), and fat-free variants are also available
    • it is available in a variety of fat contents.
    • Nonfat dry milk (NFDM) is a type of nonfat milk that does not include any fat. Because of its lengthy shelf life, this is an excellent choice. Because it is in powder form, it is convenient for bulk transportation. Aside from that, NDFM can give the same nutritional benefits as liquid in terms of protein, carbohydrate and salt content as well as fiber and cholesterol content.
    • A condensed, sterilized product with a concentration twice that of regular milk, evaporated milk is a great alternative to skim milk. It has been dewatered to a 60 percent efficiency. If it is canned and handled properly, it can have a shelf life of up to a year.
    • Condensed milk is a type of condensed milk that has not been sterilized. This version differs from the evaporated form because sugar has been added to the mixture. The water content of whole milk has been reduced by approximately 50%, and the resulting product comprises around 44% sugar by weight. The shelf life of a product might range from a few months to a year.

    Substitutes or alternatives

    • Almond
    • Soy
    • Rice
    • Oat


    • The addition of milk to dough will: Increase the dough’s ability to absorb water. Dough will become softer when compared to dough prepared with water
    • the pH of the dough will rise when compared to dough made with water. A slower fermentation rate and a minor improvement in fermenting tolerance will be observed in this experiment. 2: Due to the delayed fermentation, increase the amount of bench time.
    • Baked products will develop color more quickly than wet dough.
    • Because of the increased ability to hold gas, baked foods will have a larger volume, darker crust (because of the presence of lactose), and a longer shelf life (because of the presence of milk fat).

    FDA Regulation

    According to article 21CFR131.110 of the Code of Federal Regulations, milk that has been pasteurized or ultrapasteurized before being packaged for beverage consumption is controlled by the FDA, and this includes numerous varieties such as concentrated milk, dry whole milk, skim milk, nonfat dry milk, and so on.4


    1. A Look at the Baking Ingredients and Their Function. Accessdata. 20th of June, 2016. Milk in bread making (accessed on 6 November 2019). Data may be accessed. 5th of June, 2019. accessed on the 6th of November, 2019
    2. A. J. Roberts and M. D. Jewkes are co-authors of this paper. Recipes with nonfat dry milk, as well as storage recommendations ″CFR-Code of Federal Regulations 21CFR131.11″ was found on the 6th of November, 2019. Accessdata.fda.gov. 1st of April, 2019. accessed on the 6th of November, 2019

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    How To Fix a Dry Cake: Top Tips From Pastry Chefs

    • These expert suggestions from pastry chefs cover everything from simple syrups and milk soaks to using a scale to weigh your ingredients and using dark baking pans.
    • They also cover how to make a moist cake, why your cake could have come out dry, and how to moisten a dry cake that has already been cooked.

    The Science of Baking a Moist Cake

    Fats, liquids, and binders

    • Cakes made with oils, such as this spiced orange olive oil cake, on the other hand, frequently have chewier and softer slices as a result of the lack of air trapped in the batter.
    • Velez says that liquids such as coffee, juice, milk, and yogurt, as well as binders like as eggs, bananas, and chia seeds, can all have an impact on the consistency of the cake batter.
    • If you use too much, you’ll wind up with a thick cake during baking.
    • If you use too little, you’ll find yourself back in the kitchen, pondering what to do with a dried-out cake.
    • Eggs provide a double function in cake mixtures, providing both liquid and binding to the batter, resulting in an emulsion of fat and water that not only makes a stable structure in the batter but also produces a cake that is airy and light in texture.
    • yellow cake slices in the shape of wedges

    Why Is My Cake Dry? And How Do I Prevent Baking a Dry Cake?

    • You might wind up with a thick cake if you use too much sugar.
    • Using too little liquid will result in you being stranded in the kitchen with a dry cake.
    • As well as supplying liquid and binding to batters, eggs also help to create an emulsion of fat and water, which not only helps to establish a sturdy structure in the batter but also helps to produc

      Source: https://cheesecakecaffe.com/cheesecake/what-make-cake-moist-and-fluffy.html

      Article post on: dinhthienbao.com

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    About the Author: Thien Bao

    Hello, my name is ThienBao. I am a freelance developer specializing in various types of code.