How to Make a Moist Cake

Food chemist Shirley Corriher provides solutions for dry, crumbly baked goods and provides a basic cake recipe.

To make moist cakes and muffins with few crumbs, try one of the following solutions:

• Add sugar.
• Add oil (which limits the production of gluten in the flour).
• Cut out an egg white or two. They are drying agents. The protein (flour and eggs) makes the batter set up. The sugar and fats make it tender and moist. It is important to keep the elements in balance. 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.

Basic Moist Sweet Cake

Ingredients:

1-1/2 cup cake flour
1-1/2 tsp. baking powder
1 stick cold unsalted butter
1-1/3 cup sugar, placed in the freezer to chill
1/3 cup vegetable oil or other mild oil
2 large eggs at room temperature
3 large egg yolks at room temperature
1/2 cup buttermilk at room temperature
1 tsp. pure vanilla extract

Preparation:

Sift together dry ingredients so that the leavening agent is evenly dispersed. Chill a bowl and the beaters. Beat the hard butter in the chilled bowl for three to four minutes, and then gradually pour in chilled sugar. Beat for another three to four minutes until well-blended and very fluffy (a total of eight minutes).

Add oil to butter and sugar mixture, and then blend. Add eggs and yolks and beat very lightly on a low speed. Too much beating after adding the eggs will produce a tough crust. Add the buttermilk and vanilla and blend lightly. Fold in sifted dry ingredients.

Prepare a cake pan with parchment paper liner that you have sprayed with nonstick cooking spray. Sprinkle with flour and toss out the excess. Pour in the batter, then bake for 35 minutes at 350 degrees or until an inserted toothpick comes out clean. This makes one layer.