Sometimes I’ll stumble upon a recipe for a cake that is so delicious and so moist that I am taken aback. But until recently, I’ve been stuck wondering how exactly that happens. Aside from putting in more butter or oil, I’ve always been a little confused as to what takes a cake from a standard cake to a delicious, moist, artisan quality cake. After a little bit of research, though, I have discovered that there are a few more elements that come into play when it comes to the moistness of a cake. One element that comes into play is the eggs, or more specifically, the egg whites. Egg Whites are drying agents and can often take away some of the moistness from your cake. By cutting out the egg whites, you can keep your cake from becoming too dry or crumby (pun intended). You also have to be mindful of the amount of sugar in your cake. I had always thought that more sugar in your cake equated to a more dry cake, but in fact it’s just the opposite. Often when your cake is too dry, or just doesn’t have that decadent, moist feel you were going for, adding in some sugar to the recipe can be just what you need. Try to be mindful of your ratios. According to HGTV, “The standard ratio is one cup sugar to 1-1/2 cup flour. For a sweeter, moister product, use 1-1/3 cups sugar to 1-1/2 cups flour.” Your sugars and fats (like sugar, butter, oil, etc.) will be what make your cake tender and moist. So when looking to make a more moist cake that will wow dinner party guests, or make a great midnight snack, look to those first.
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