moist cake

How to Make a Moist Cake That Doesn’t Fall Apart

Baking a cake isn’t too difficult. However, complications may arise whether you’re baking a cake from scratch or using a cake mix. A few basic steps can be taken to ensure your cake is tender and moist. In order to prevent your moist cake from falling apart, allow it to cool in a pan long enough for it to become firm before turning it out of the pan. Also, try chilling the cake in air-tight wrapping before frosting. Here are a few tips to ensure your cake remains moist without it falling apart.

  • Applying baking strips

When baking a dense cake, like a fruitcake or a mud cake, keep in mind that it requires a slow baking time. In this case, you may use a baking strip to protect the outside of the cake as it will slow down the crust from browning. This, in turn, ensures that the crust of the cake doesn’t dry out before the centre is completely done. You may also wrap your cake pans in water soaked towels instead of baking strips.

  • Using fruit puree

Substitute fruit purees such as pumpkin puree, applesauce, canned and crushed pineapples, plum puree or mashed ripe bananas for half the butter or oil needed in the recipe. The fruit fibre present in the puree helps absorb most of the moisture and retain it in order for the cake to taste moist. Though the cake might be slightly denser than a cake without fruit puree in it, it will remain moist for a longer time. A cake which is denser will hold up better to being sliced and served than a cake which is too light.

  • Substituting the water

You can substitute around 2 cups of applesauce or pumpkin puree for the water called for in the recipe. Add the oil and the eggs as directed in the recipe. Even though it makes the batter slightly thicker, it’s alright. The finished product will be much more tender and moist than it would be otherwise. Allow it to cool completely before turning it out of the cake pan. Trying to turn it out too soon could result in your cake crumbling, breaking or simply sticking to the pan.

  • Brushing simple syrup

Brushing simple syrup on cooled down cake layers is a technique used by professional bakers to keep the different layers of cake moist for a longer time. Simple syrup is made by heating equal amounts of sugar with water until it completely dissolves. After the simple syrup has been applied, a very thin coating of frosting can be applied and allowed to dry before they’re layered on top of each other. The dry layer of frosting prevents the cake from falling apart when you’re done decorating it.

  • Spreading a moist filling

A moist filling such as crème anglaise or whipped cream may be applied between the cake layers. The moisture present in the filling ensures the cake remains moist for a longer time. The cake can then be covered and stored in a refrigerator to prevent the filling from getting spoiled and also to prevent the cake from drying out too much. Also, remember that a chilled cake cuts much more easily without the risk of falling apart.

It isn’t necessary to use every one of the above-mentioned steps to keep your cake moist. However, you can select either one or a combination of changes to guarantee your cake has a rich taste with a light texture.