Moist, Buttery Vanilla Cake | Community Recipes | Nigella's Recipes (2024)

FAQs

How do you make a cake moist and fluffy? ›

Besides the history of the cakes, the way this dessert is served differs, too. Victoria sponge cakes are two-layer cakes, served with strawberry jam and whipped cream in between the layers and dusted with granulated sugar. On the other hand, a classic sponge cake is much more versatile.

Un-iced: If you don't need to ice your cake until the day, you can bake your cake at least 2-3 days ahead of time. But you will need to store it carefully. Ensure that you wrap the cake and have it stored in an airtight container so it doesn't lose moisture.

It should give a light, soft cake with a fine crumb. Milk is added just to give the cake batter a soft "dropping" consistency and doesn't usually particulalry affect the texture of the cake in such small quantities.

Adding buttermilk or sour cream to the batter. Using cake flour instead of all-purpose flour. Brushing the cake with simple syrup or a mixture of sugar and water while it's still warm. Wrapping the cake in plastic wrap or aluminum foil after it's cooled to retain moisture.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

The key to a good sponge is a thorough beating. The aim is to get as much air in as possible to create a light and airy sponge. The method that should be used is as follows: beat the butter with caster sugar, then gradually beat the eggs into the mix before finally folding the flour carefully into the mixture.

There are a lot of recipes for both vanilla cake and Victoria sponge cakes, and some of them are quite similar. There are however some features which may distinguish them. The first is that there is usually more milk and fewer eggs in a vanilla cake than there is in a Victoria sponge.

Absolutely! It does not have enough moisture content to be a health risk. But I would wrap it in plastic wrap first. Air tight containers are okay but even the air inside those can dry out your cake.

Cakes can be baked up to two days in advance, stored tightly wrapped with plastic wrap in the fridge or at room temperature. Cupcakes can be baked one day in advance and stored (frosted or unfrosted)s in an airtight container in the fridge or at room temperature.

Is it better to bake a cake the day before? ›

Unless otherwise noted, cakes taste best at room temperature. (Love dark chocolate mousse cake cold though!) If you prepare cake one day ahead of time, you can bake and cool it, then cover it tightly and keep at room temperature. Fresh frosting tastes best, so assemble and frost the day of serving.

If the butter or spread is too soft, it becomes oily and the resulting cake heavy and dense. If the butter is too cold, it takes too long to incorporate into the sugar and eggs and can cause over-mixing, which in turn means a heavy cake.

Make sure that the baking powder is within its best before date and has been stored in a cool, dry place, as if it is stored somewhere humid it can expire more quickly. Make sure that all of the ingredients are at room temperature so that they combine easily. Cold ingredients can lead to a dense and heavy cake.

Adjusting the cooking time and temperature

If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer. I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

The simplest version of simple syrup, or soak, is nothing more than equal parts granulated sugar dissolved into water. The basic soak alone will do great things for your cake, especially in terms of moisture.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.