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more moist cake??

post #1 of 6
Thread Starter 
I was wondering if adding more vegetable oil into the batter would make the cake more moist without messing up the texture?
post #2 of 6

If you actually want some decent answers you have to at least give us the type of cake?

 

Better yet give us:

 

The Recipe

What you are getting as a result.

What you are looking FOR a result.

and any other pertinent information... are you in Colorado, Jamaica or Bangalore?

Gas oven, Electric, Steam Injection, Baking Tiles, Baking Steel, Type of Pans?

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 6

OK. Here are my best "off the top of my head suggestions":  

 

Maybe try adding a box of pudding mix to your dry ingredients. 

If your recipe includes eggs, then leave out the whites and add an extra yolk or two. If it doesn't include eggs, add a yolk or two. 

Jack up the fat and sugar a bit. Adding a little veg oil will cut down gluten production. That will help with the moisture difficulty. Just don't go goofy with the addition. 

Use butter instead of margarine. Fat in butter is better than water in margarine. 

Mix well, not too much. Over mixing can suck. 

Aluminum pans are better. Don't over bake. 

 

Those suggestions are just standard every-day sorta ideas, it doesn't matter what kinda cake, cooking style or geography. I hope it helps you out. 

post #4 of 6
Thread Starter 
Thank you iceman,
New to baking, and cooking too , really
Everything i make is pretty good.
The cake i an asking about is a chocolate cake
Cocoa and coffee whisked together
Then dry ingredients together
Then sugar butter and oil together them adding the other two alternately
The cake was great, but just want one that is
More moist
I will play with the ideas you gave me, thank you
I just love the kitchen chemistry of baking.
post #5 of 6
From chocolate mousse (no flour, no baking) to chocolate cakes (flour, baking) to brownies (nice crust) there's a wide spectrum of humidity you can play with. That includes the way you bake the cake. Example: When baking, spray with water the top of the cake several times to avoid forming a crust and keep it moist. You can also add some kind of juice-syrup −alcoholic or not− on top once baked it you really like it super moist. For the most humidity, bake the cake bain-marie.
I use dark chocolate, not cocoa. Melt chocolate with butter, bain-marie. Then mix egg yolks with sugar and may be some rum. Mix everything together and add sieved flour. If you like you cake spongy, add the beaten egg whites. If you don't you will end up with a shallow, concentrated and moist cake which I like a lot.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #6 of 6
Quote:
Originally Posted by MichaelGA View Post

If you actually want some decent answers you have to at least give us the type of cake?

Better yet give us:

The Recipe
What you are getting as a result.
What you are looking FOR a result.
and any other pertinent information... are you in Colorado, Jamaica or Bangalore?
Gas oven, Electric, Steam Injection, Baking Tiles, Baking Steel, Type of Pans?
that would help huh ???
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