What makes a moist cake moist?

Question

What makes a moist cake moist?

Answer 1

If your making a chocolate cake, then cold coffee.

My mum makes the rishest, most moist mud cake and thats the secret.

Here is a good recipe:

http://www.freerecipes.co.nz/popup.php?s...

But dont worry, the actual cake doesnt taste like coffee.

Other people have used 1/2 a cup of mayonaise mixed in with all of the wet ingredients.

I have also heard of people adding a packet of pudding mix in with all the ingredients.

You can also add pudding mix to cookies to make them extra chewy.

Another thing you can try is adding ganache: which is melted chocolate and cream.

This is only good for a chocolate cake :)

Answer 2

***.

Answer 3

I have been told that adding pudding to the cake mix will make it very moist.  

Answer 4

The Secret to a Moist Cake

Water bath.

Cooking with a water bath-

The item to be cooked is placed in a shallow pan of water. The water heats and cooks the item gently. This is especially important for Flan, custards, sauces and mousses to prevent curdling.

The baking dish containing the water and the item to be cooked is generally porcelain or ceramic, rather than metal.

Water baths are often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.

Answer 5

the answer is quite clear....

a dash of saliva! and a twist of whale oil extract.

Answer 6

milk

Answer 7

sour cream or mayonnaise, or a really good cook (me)

Answer 8

i dunno

Answer 9

u have to put crisal oil

Answer 10

Moistivity.

Answer 11

oil

Answer 12

bakers yeast ?

and pudding

Answer 13

Using the right mix. Duncan Hines did it for me! And only 89 cents!

Answer 14

My Grandma comes from down south, and she makes the BEST most moist cakes ever. She's getting really old and she's been teaching me recipes everyday, and she told me her secret trick is using applesauce.

Answer 15

I'm gonna go with...moisture!

Answer 16

rum

Answer 17

oil.....

Answer 18

Moisture

Answer 19

extra oil or an xtra egg

Answer 20

eggs, oil/ butter.  

Answer 21

the amount of oil and water placed into the mixture, also it cannot be over-cooked

Answer 22

some sort of oil or fat

Answer 23

i have no idea  

Answer 24

theres probably more egg, water, or other liquids in it than other cakes

Answer 25

try using a dry pudding mix in the batter I am the queen of cakes

Answer 26

My secret for any desserts that run the risk of being dry is - applesauce!!

Answer 27

The most prized feature of cakes and cupcakes is moistness. It can really make or break a cake, even one that otherwise has an excellent flavor. It is also a sticking point for a lot of home bakers who find that their cakes turn out to be too dry or somewhat dense, rather than tender and moist.

Moistness is not the same as being “wet.” Wet would be an undercooked chocolate cake with a “molten” cake-batter filling, or a cake that had so much applesauce added to it that it is actually mushy. Moist is a term that is descriptive of the freshness and softness of a good cake. In general, baked goods get their moisture from liquid ingredients and retain it best when fat and sugar are present, as both tend to hold on to moisture and prevent it from slowly leaving the cake.

Unfortunately, there is no one magical secret to getting a moist cake every time you slide a cake pan into the oven. If there were, every single cake out there would be perfectly moist and this question wouldn’t arise - nor would there be so many cookbooks published on baking cakes. It is possible to get a moist cake every time you bake, however. You simply need two things: a good recipe and to not overbake the cake. The recipes may come along via trial-and-error, from a particular source you like or on recommendations from friends and family. Not overbaking requires a good oven thermometer so that you can regulate the temperature your cake bakes at (and lengthen or shorten baking time accordingly) and a willingness to check a cake for doneness a few minutes before the baking time is up just to hedge your bets.

Practice makes perfect and, while we can all have a “dud” cake from time to time, if you bake a lot and are attuned to your oven and to the recipes you use, you should have very few problems. Store all your cakes in an airtight container unless specifically directly to do otherwise to minimize exposure to the air. And if all else fails, you can always throw some softened ice cream into the bowl with the cake to cover up a hint of dryness if absolutely necessary.

Answer 28

eggs milk and butter