Discover how to keep cake moist after making a delicious birthday cake, bundt cake, pound cake, or other form of cake.
What Is Moist Cake?
A moist cake is one that is fresh or has ingredients that keep the crumb supple and velvety. Overmixing the cake batter, overbaking the cake, or using too few wet ingredients can result in a dry cake. Properly storing the dessert prevents it from drying out and losing moisture.
How to Keep Cake Moist
Numerous variables may lead to dry cake, starting with the batter and continuing through or after the baking process. Professional bakers, on the other hand, utilize a variety of ways to keep a cake moist. Consider following these procedures from start to end when you create your cake at home to attain nice results:
- 1. Use cake flour . The cake mix is the first step in making a moist cake. Whenever a recipe asks for all-purpose flour, substitute cake flour for a moister, delicate texture. Additions like sour cream, buttermilk, or applesauce can also infuse moisture and prevent a dry cake. Baking soda or baking powder also ensures a nice lift in baked goods.
- 2. Avoid overmixing . Over-beating butter can result in too much trapped air, which will deflate in the oven and result in a dense cake. Moreover, overmixing cake batter after adding the dry ingredients might result in too much gluten, resulting in a difficult and dry cake. Stir a batter just until the dry components are incorporated.
- 3. Maintain the right baking temperature . The standard temperature is usually 325 degrees Fahrenheit to 350 degrees Fahrenheit, although this depends on whether you are making cupcakes, a sheet cake, or cake layers in individual cake pans. Baking at a temperature higher than this risked drying out your cake. As a result, it’s best to use a second oven thermometer to ensure your cake bakes at the proper temperature.
- 4. Avoid overbaking the cake . Baking times may vary depending on the size of the cake, so stick to the instructions. Start testing the cake with a toothpick towards the end of the suggested baking time. When the toothpick comes out clean, remove the cake from the oven (no wet batter sticks to it).
- 5. Soak the cake . Pastry chefs often soak cakes in a simple syrup made of equal parts granulated sugar and water after the cakes come out of the oven. This step may add sweetness to the cake while also moistening it. You may use coconut milk, evaporated milk, or flavored liquor for simple syrup. Apply the liquid with a pastry brush for even distribution across the top of the cake and the sides of the cake.
- 6. Add moisture between the cake layers In addition to soaking each cake layer, wet fillings may be used to add moisture to a cake. Try a cherry pie filling or chocolate mousse on top of a chocolate cake. Use dried fruit that has been steeped in liquor for a fruitcake.
- 7. Frost the cake right away The longer you keep an unfrosted cake, the more likely it will dry out. If you plan to serve the cake soon, let a baked cake cool to room temperature, then frost it right away. Refrigerate the cake for no more than three days, well wrapped in plastic wrap. Alternatively, you can freeze the unfrosted cake for up to a few months as long as you have wrapped it tightly.
- 8. Store the cake properly . When left out at room temperature without any covering, a baked cake—even a frosted cake—dries out quickly. Covering the cake in plastic wrap, then aluminum foil, is a superior method to keep it. This keeps moisture in the cake and prevents air from drying it out. Cupcakes should be stored in an airtight container. Avoid keeping cakes in the refrigerator for more than a few days, even if they are properly wrapped.
Can cake be too moist?
After all, when a cake is too moist, there won’t be much of the cake left to hold everything together as it will be unable to hold itself. Because of the wetness and soup-like sensations, a cake that is too moist but still holds its form may taste and feel undercooked.
How can you tell if a cake is moist?
Visual indicators, such as the color of the cake turning more golden or darker, are a good signal to start the thermometer. Next, gently poke your cake. “Simply push on the top and watch whether the cake springs back completely.” That’s an excellent time to get out the thermometer.
Why is my cake wet after baking?
The cake settling after baking may generate this wet ring in cakes. When the eggs, butter, and sugar are excessively creamed, the cake settles substantially. To avoid this, cream them together slowly (no faster than medium on your mixer) and then fold or mix in your dry ingredients carefully.