Absolutely!! (just read the label carefully to make sure that the mayo doesn’t contain eggs in it) You could do a quick Internet search for chocolate mayonnaise cake recipes, or try this one here at allrecipes.com: Chocolate Mayo Cake. Also, it’s possible for simple syrup to actually make a cake more dense when added to a hot/warm cake. Instead, add baking powder, which contains both base AND acid leaveners. Heavy flours like whole wheat or rye will produce a heavy dense bread. In some cases, melted coconut oil works in its place. When the simple syrup comes off the stove, stir in a touch of vanilla extract, prepared coffee, lemon juice, Amaretto, or other liqueur. Reach for cake flour instead of all-purpose flour. Can you tell me which oils are best to use when the recipe asks for ‘vegetable oil’? "Pound cake should be light, with a finely textured, moist, and even crumb," says Claire Saffitz, BA's associate food editor and baker extraordinaire. Melted coconut oil should be ok in most muffin recipes that call for vegetable oil. I put: butter, sugar, then flour, then egg. If your cakes turn out heavy or dense read this post to find out what you’re doing wrong and never make the same mistake again. Thanks. Why is my cake flat? Appreciate your advise. Sometimes i would add 1 tbs leveled of cocoa powder, sifted with the rest of the flour in the recipe for extra oomph, along with some chocolate bits/chips. And the baking powder and/or soda may not completely distribute which could leave bitter aftertastes in sections of the cake. If there’s simply too much flour and not enough butter, a cake will taste dry. There are ways to prevent and avoid these unfavorable textures. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb. As long as you start with a well-written and well-tested recipe and you follow all the directions accurately, your baked goods should turn out just fine. But sometimes I’m not that lucky, so I wrote 9 crucial lessons that will help us the next time we’re baking a from-scratch cake. As for making it into a dense chocolate cake, it will be a little more complicated because you have to significantly increase the cocoa powder. Here is What Room Temperature Butter Really Means. Helping Bakers Since 2007. I have lost all confidence in my cakes cause of this. For every 1 cup of buttermilk, add 1 or 1 and 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Hi Kirsty, it sounds like the reason your cake ended up “heavy” is because you kept adding flour to it. How much baking powder should you add? However, that’s not usually the case. Chocolate cake, for example, already has cocoa powder– which is a soft dry ingredient and takes the place of some flour in the recipe. You can try any of the following: adding a 1 oz. To make an egg-less cake, you would either need to find a recipe that is formulated to be baked without eggs, or you would need to use some kind of a substitute for the eggs. Add 1/2 cup whole milk (can also use water), 1/3 cup oil, and 4 eggs into mixture. I know baking is more of a science than an art so I always follow the recipes to the … Nunc ut tristique massa. The brushed cupcakes should be just fine– and yes, it will absolutely add more moisture! It is quite frustrating, please help! Many of the tips talk about not overmixing the ingredients. Gently press down on the cake. -60% Sugar. Nulla nulla lorem, Make sure your baking tin is well lined. The best thing to do it to mix just until your ingredients are combined – do not mix past that point. A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). The flavor is great, but I can’t quite … I can’t get my cake out of the tin. 418 views View 3 Upvoters This makes your cakes taste like a home made cake and even a chef in my area couldn't tell the difference in whether it was home made or a cake mix. You tech us how to double, but what about how to reduce the Recipe? And could I combine butter/oil instead, or definitely stick to oil in the recipe? See more ideas about cake recipes, cupcake cakes, cake. Combine cake mix and instant pudding mix in a large bowl. Makes anywhere from 12-18 good sized squares if you do it in the 9×13 pyrex. If your cake is just too dense once baked then there’s nothing much you can do now. Thank u for ur information. Another possibility might be that the leavener is simply too old to work effectively anymore. The more time a cake chills in the refrigerator, the more it tends to dry out. The reason why I make two cakes at a time is because my stand mixer does a better job of creaming butter than my hand held mixer. But it should have been: butter, sugar, eggs, and flour. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture. Too heavy. The top part of my cake rose too much and had a crack. Any explanations? It will make a difference, though, as andrea lee suggests, if you begin with room temperature butter (I let mine sit out overnight, protected from the cats) as well as room temp eggs (I soak mine in … Thanks, Hi Maria, You can cut most cake recipes in half. Hello my sponge cake was very spongy but when cut it had a bit dense texture why? Hi! Applying these lessons in your kitchen helps promise a soft and moist cake! Although both may measure 10 inches in diameter, each holds a different amount of batter. My cake is very dense. I’m thinking they’d be fine but if you’ve tried it, I’d love to hear about it. It could only be a 30 second window between perfectly baked and over-baked, so make sure you’re keeping an eye on the cake. Hi , I baked cakes for 37 years .. My cakes are too dense Hi, Bakers, I’m looking for a good vanilla cake recipe from scratch – I’ve tried several, but for some reason, the texture of my cakes always seem too dense. Does sour cream change the taste of the cake or it is something you dont taste? To test baking soda, put a small amount in a cup and add an acidic ingredient, such as lemon juice or vinegar. That will make any cake heavy and dense when you use too much flour. This tip isn’t exactly a cakewalk (ha!) You can try any of the following: adding a 1 oz. This is because there’s another flavorful ingredient in the recipe and butter’s flavor isn’t necessary. Solution – Preferably, fold in the flour in batches using a spatula, or use the absolute shortest time with your stand mixer to mix in the flour on the lowest speed. For dry ingredients, such as … If I use my hand held mixer to make the batter, then I also add baking powder to make sure my cake isn’t too dense. Adding pudding to a recipe will help keep it moist… not sure about jello because it has the gelatin in it… so idk ‍♀️ how it would turn out… good luck ! from the dense or dry cake catastrophe again. Make sure your baking soda and baking powder are fresh, because they can lose potency after sitting in your pantry for too long. I’ve been practicing with cake recipes for several years and have learned a lot in the process. Over mixing cake batter can result in a heavy, closed rubbery texture. This has the effect of frying the sponge when it melts to oil in the heat and can make cakes overly crispy or greasy at the edges. Flip bottom of springform pan so lip is facing down, then lock in place. Hi Nwaka, When you are mixing the wet and dry ingredients together mix them until they are just combined, once everything is incorporated stop mixing. 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