Moist cake ?

Question

Ladies I need your help! I've been trying to master baking a really moist cake out of boxed yellow cake. Last night I put a package of instant pudding in the mix ... I let it go for 35 minutes at 325 degrees. I did something so wrong because it caved in ! How can I make my cake moist I want to try again tonight ! Someone help me please!

Answer

Have you tried replacing the oil with applesauce?

Answer

Also, try to minimize working your dough. The more you work flour, the more you develop its gluten which makes the baked good dry and tough. This is why recipes most times say 'mix until just combined'. It's ok to still see some dry patches...just mix until evenly distributed.

Answer

Had to stop using box cake mix in my house one I kinda mastered baking cake from scratch.

One thing I remember was buttering the pan so the batter didn't stick. If you have a cake mixer, use that to blend the ingredients so it comes out really smooth and fluffy. I try to minimize the noise (phone convos., laughter, loud music) while cake in oven but if playing music prior, I'll play R&B songs to keep the whole house relaxed.

Answer

Sour cream is good too

Answer

Also, bake a the regular temperature 350, and don't open the oven very often. Bake for 25-30 min and open quickly to check by lightly jiggling the pan; if it's not set close it back up and add another 5-10 min. Also, if you think it may be done, insert a toothpick and if it comes out clean ur Golden!

Answer

Chill Your badder and then bake🙃

Answer

MOIST!!!! 😂😂😂

Answer

Instead of all the oil put applesauce and a little not of oil.  We buy the cups of applesauce and one of those in a measuring cup then fill the rest up with oil.  Like however much oil it takes.

Answer

Honestly box cake never comes out as moist and soft as I'd like. I resorted to making homemade cake. Any grocery store has cake flour which tends to already have a few extra ingredients and is extra sifted and fine. Best brand is Swans Down. On the box itself it had a recipe but you can use pretty much any recipe that calls for cake flour. What I do is sift the flour into the bowl so it separates any lumps and makes it even more soft. And for any eggs it calls for, I use half the yolks and the rest egg whites and I add a few extra egg whites to make up for the yolks. And for the whites, I use a hand mixer to make them fluffy and stiff. It takes a good five minutes, but folding them into the batter last makes the cake extra airy and fluffy. If it calls for oil I usually replace it with melted butter or coconut oil. I really think the egg whites are the key though to a fluffy moist cake. That's how angel food cake is made so airy.

Answer

Replace the eggs or oil with applesauce :)

Moist cake ?

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