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DannyA

Dry Bundt cake

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Every time I make Bundt cake it’s dry. Different recipes, different methods etc. If I have it from a grocery store it’s so moist and almost oily- and I don’t know how to recreate that! Do you have any trips on making it super moist? 

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A recipe usinng oil;)  I used to do them for my dad's coffee break. One used pudding  ix. Another had mashed potatoe (the flakes + liquid. 

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Using oil is helpful, but I don't like using it due to it's (lack of) flavor. In some cakes, where the flavor will work I use olive oil.

Another few ideas:

Adding acidity, in the form of citrus juice, or as I tend to do sour cream.

Not overtaking (the number one cause of dry cakes that I see).

Soaking with thin sugar syrup after baking (you can usually reduce some sugar from the cake itself and use it for the syrup).

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~ Shai N.

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How do you measure your flour?  If you use measuring cups, you may be packing them too full and consistently adding too much flour.  Better to weigh it.


Edited by pastrygirl (log)
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Have you checked your oven's temperature with a thermometer, and/or started checking the doneness of your cake a good 5–10 minutes before what the recipe says? It's possible that you're overbaking your cake and drying it out.


MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

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