(4) Sat Jun 18 2005 10:14 PST Dry Cake: Every time I make a cake (as opposed to brownies or some other baked dessert) it comes out dry. I can't figure it out. What are the causes of dry cake? I am not accustomed to my food disobeying me in this way.
Posted by Maria at Sat Jun 18 2005 15:34
If you are using a recipe, sometimes using half as much oil and adding applesauce equivalent to the entire amount of oil in the original recipe makes the cake more moist. This generally works in spice cakes, carrot cakes, etc. I don't know what you are making, so I am not sure it will work for you, though. Best of luck!
Posted by Frances at Sat Jun 18 2005 16:29
Did you sift the flour enough? Fluffy, sifted flour measures a little shorter than unsifted. Maybe there is a teeech too much flour.
I've heard to put a pan of water on the bottom oven rack in that case. Haven't ever tried it, though.
Posted by Kristen at Mon Jun 20 2005 18:06
I make a cake with either chocolate or vanilla pudding box and a cup of sour cream in addition to what it says on the box, that is if you are making a store bought cake box. This turns out very moist and almost sinful. I also like to make it in two circular pans instead of one rectangluar pan.