From Newsgroup: comp.lang.mumps

Dryness is typically the biggest complaint bakers have when making a cake from scratch, so I thought this FAQ deserved its own space. There are three main causes for a dry cake: over-measuring the flour (addressed above), over-mixing, and over-baking.
I have used your receipe in the past and the cake came out perfect.
since more people are around I need to use the 10inch circular cake pan, suggestions on how to adjust the receipe for the same ?
make cake game
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Hi! I measure liquids like oil and buttermilk in ml not grams so I do not have the weight measurements for that, nor do I recommend using gram measurements for liquid because conversions usually assume the weight of the liquid is the same as the weight of water, which is not the case and can lead for inaccurate measurements (I suspect why your cake turned out dense the first time you made it). I include notes in the recipe notes for baking in a 913 pan. Always bake in the middle rack unless otherwise indicated. I hope that helps, let me know how your next attempt goes! ?
A 10-inch round pan will produce similar results. To make cupcakes, line a 12-cup muffin tin with paper liners. Divide the batter evenly among the prepared muffin cups and bake in the preheated oven for 20 to 25 minutes.
This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes.
The use of hot milk with melted butter in a cake batter is another technique used in some types of Japanese sponge cakes (such as this one from Chopstick Chronicles, a Japanese food blog). Interestingly, I recently discovered it is also used in a traditional Southern cake called Hot Milk Cakes.
I made this last minute Christmas morning! The cake was a favorite for my entire family. My kids told me to be sure I saved it to make again. Highly recomend. Icing amount was perfect and not too sweet! Loved!
The cake was moist, delicious. Unfortunately, it was requested it be a loaf tin shape to turn into a helicopter. And I cannot express enough to not use this recipe for a loaf tin shape. It was unfortunately dense despite the whipping of eggs etc. Definitely due to the shape of the tin and the wonderful guidance warned me as much.
Made this last night, and OMG it is divine! The texture is mind-bogglingly creamy. I have made a great many cakes in my time, and this recipe is my new go-to cake recipe! whipping the eggs like that is absolutely brilliant!
If you love baking with brown butter, the brown butter cream cheese frosting from my zucchini cake would be fantastic here. If you are not into cream cheese frosting or just want to try something different, try it with traditional vanilla buttercream, this salted caramel frosting, or even white chocolate buttercream frosting instead. All are seriously delicious combinations!
I used pie & pastry flour which left the center mushy and unable to get done. So, I will retry this recipe with the cake flour recipe above. I thought what I used might be similar. Though, it was an easy recipe and tasted delicious on the edges!
Can you advise what measurements I would need if my recipe states 200 grams of plain flour and 25 grams of cake flour?? (Which I now know is corn flour) can you advise how much corn flour do I add to 200 grams of plain flour?
Thanks for posting the cake flour substitutions. My daughter bought me a food scale for Christmas one year, and I use it a lot for baking . best way to go. King Arthur Flour also has a conversion list for not only different flours, but for dried fruit, nuts, dry cereal, etc. It comes in very handy when exact measurements are desired by weight. -weight-chart.html
I have always wondered what the difference was between cake flour and regular flour was. Whenever I have seen a recipe with cake flour in it I always just use regular flour and hope for the best. But once again you are helping me to be a better, more informed cook for my family.
What about a classic vanilla layer cake draped in vanilla buttercream? I already have homemade vanilla cupcakes and a vanilla 6 inch cake covered and now in all its crowning glory (and after plenty recipe testing catastrophes), I present you with cake perfection:
For more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) This vanilla cake batter is moderately thick and fits perfectly in 3 9-inch cake pans. We actually use the same exact batter to make snickerdoodle cake.
Cake Decoration Inspiration: For a simple look, stick with vanilla buttercream, fresh berries, and mint sprigs. You can also decorate with chocolate buttercream (I recommend the same amount from this pi|#ata cake), rainbow sprinkles, or even beautiful buttercream flowers.
Your instructions say to leave the cake in the pan until completely cool. I have always tipped my cakes out onto the wire rack after about 10 minutes of cooling (and re-inverted so that they cool right side up). Is there a reason you suggest leaving the cake in the pan the entire time?
For some reason, every time I get a vegan piece of cake out (such as at Whole Foods or elsewhere), I am disappointed. The frosting is usually yummy, but the cake part is either 1. strange tasting OR 2. super dry, not moist at all. Seriously disappointing.
So I want to make a birthday cake, and this is the first time I'm making one with multiple layers. (It's also been years since I baked a cake). My oven is quite small, though, and I may not be able to bake all the layers together. Would it be okay to make all the batter together and bake the cakes one after the other? Perhaps I could add the leavener to the batter just before I'm about to bake it?
Very useful! I almost always have a yellow cake mix and a chocolate one, but I seem to always be making special trips to the store if I decide I need another kind. I already know this will come in handy!
How far in advance can I make cake pops?! This is a question I get A LOT! Usually its a wedding or a big event they will be making a large number of cake pops for and want to be able to manage their time to get them all done in plenty of time.
If you are DONE rolling cake pops by hand you can purchase the Easy Roller Right Here! We hope you found this tip helpful! If you did, please share it and tell somebody about the Easy Roller or Mini Easy Roller:)! That is how we keep these tips coming!
Hey Marietta,
I am not sure how you design your images, but I have found that after creating them I save them as an SVG. That then allows me to use Tinkercad to create a cake topper with the posts. I would be happy to help.
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No word of a lie, this is THE BEST MOIST CHOCOLATE CAKE recipe on the internet. If you've been looking for it, then look no further... THIS IS IT! It's so easy to make without a mixer and in one bowl, and it is incredibly chocolaty with the best chocolate fudge frosting. But WARNING: This post contains the word "moist" at least 10 times. You know when you make a whole cake for a household of two (that's 1, 2 people!) and the cake lasts maybe 4 days... and when I say "lasts" I mean against its will because we ate it all and not because it doesn't keep well. In fact this BEST Chocolate Cake is so moist that it keeps for over a week without drying out and actually improves with age! If you do prefer a smaller cake, try my smaller Ultimate Moist Chocolate Fudge Cake.
We haven't even discussed this frosting yet. Ohhhhh... this frosting. It, too, is made with sour cream and holy heaven! It is rich. I highly recommend you top this cake off with this recipe for the BEST Chocolate Frosting.
This cake is phenomenal. It is so simple to make, and turns out incredibly chocolatey and moist. Will make again and again. I even used the non-fat yogurt I had on hand instead of sour cream, and it's still amazing.
I was a bit worried because as I was adding the hot coffee the batter got very very runny. So, I only poured in about 6/7 ounces instead of the full 8 oz. However, this cake came out PERFECT. It's so moist and the flavor is unreal. I live in Denver and did not adjust for altitude, and clearly I didn't need to! I've never had much success with from-scratch cakes before, but given how this came out I am definitely going to be trying some more of your recipes. Thank you!
I cannot wait to try this cake! I have been on the lookout for a great chocolate cake. I tend to like sweeter chocolate. Can I replace the dark chocolate with semi-sweet chocolate? If so, do I need to change the proportion of cream?
I was planning on making this amazing cake for a baby shower.
*Would you recommend on double the recipe/making it in a smaller pan for it to be higher? Or do you think one cake should be enough? (10 people)
*I was thinking of making white (vanilla) frosting instead of chocolate frosting, do you have a recipe for that?
Thank you so much!!!
Hi Ella, I would recommend making this recipe twice (doubling it) and making a 4-layer 8 inch round cake to serve 10 people if you want a bigger presentation. Otherwise this cake serves a modest 10 people. There are vanilla frosting recipes in my cookbooks too.
I made this for my son's birthday party and I was nervous to make a cake from scratch but it was so easy and it came out perfectly moist and very delicious. Thanks for helping me make his birthday celebration a success!
This was absolutely delicious and hit all the right notes, moist, not too sweet tender crumb, it truly made for a show stopping dessert. The frosting was amazing and very easy to work it. Though, I have made Ina's famous chocolate several times, it's never been soapy but a bit too sweet. I love that your cake does not use extra large eggs. Additionally, your frosting doesn't require a raw egg which can be dangerous is summer and to those with compromised immune systems.
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