more moist cake??

Discussion in 'Food & Cooking' started by treemaninmo, Dec 30, 2012.

  1. treemaninmo

    treemaninmo

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    I was wondering if adding more vegetable oil into the batter would make the cake more moist without messing up the texture?
     
  2. michaelga

    michaelga

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    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?
     
  3. iceman

    iceman

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    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. 
     
    Last edited: Dec 30, 2012
  4. treemaninmo

    treemaninmo

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    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.
     
  5. ordo

    ordo

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    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.
     
  6. prettycake

    prettycake Banned

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    that would help huh ???