why are my cakes dry?
When I tryout cake recipes, my cakes tend to come out dry. Is there anything I can do about this problem?
From the editor:
There are a couple of things that could be causing this.
1. Inaccurate measuring of the dry ingredients. The most consistent way to measure ingredients is always by weight, but since most recipes list ingredients by volume you can try this trick:
Stir the flour (or other dry ingredient) a little, in it's storage container, so it's not packed down.
Scoop the flour into the measuring cup using a spoon, filling until rounded on top.
Drag a butter knife across the top of the cup.
This will give you a pretty consistent measurement for dry ingredients,every time.
2. Over baking.
Check your oven temperature with an inexpensive oven thermometer from the hardware store. Household oven temperatures can be off by as much as 75 degrees, which obviously has a big impact on baking times.
Test your cake after about 2/3 of the listed baking time, using a toothpick or cake tester inserted in the center of the cake. If it comes out with wet batter on the tester, bake for another 10 minutes before testing again. You want the tester to come out with just a few crumbs of cake and you'll know it's done.
looking for something in particular?
If you want to find something in a hurry? No Problem. Find the answers you need here:
still have questions?
If you still have any questions about baking, assembling or decorating a cake, ask them here!
keep the excitement going
Never be short of a great cake idea at a moment's notice.
Sign up for the "Too Nice To Slice" newsletter and get fantastic
insider tips, tricks and out of the box cake decorating ideas delivered
right to your inbox.
share the love
If you like what you see, why not share this site with your friends? There's always something new baking around here.