How can I make my cake more moist and fluffy?
My ingredients:
•2 cups all-purpose flour
•2 cups white sugar
•3/4 cup unsweetened cocoa
•2 teaspoons baking soda
•1 teaspoon baking powder
•1/2 teaspoon salt
•2 eggs
•1 cup cold brewed coffee
•1 cup milk
•1/2 cup vegetable oil
•2 teaspoons vinegar
My ingredients:
• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup cold brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vinegar
Btw, I got this recipe off of the internet so I’m not sure bout the ingredients either. If any of you have a better chocolate cake recipe, do share! I want to mke a really chocolatey and moist cake. Thx!
Tagged with: 2 eggs • baking powder • baking soda • chocolate cake recipe • cocoa • Cold Brewed Coffee • cup milk • cup vegetable oil • moist cake • purpose flour • salt 2 • teaspoon salt • teaspoons • vinegar • white sugar
Filed under: Cold Brewed Coffee
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Separate the eggs and whip the egg whites until stiff. Then fold in the stiff egg whites once the rest of the ingredients are mixed.
You should bake the cake as directed by your recipe.
Once the cake is done, leaving the cake in the pan cover with aluminum foil for 5 minutes. Once the 5 minutes is up, immediately turn the cake out of the pan onto Saran Wrap and wrap the cake. Then put the Saran Wrapped cake into a Ziploc Freezer bag. Set the cake on a flat surface…a plate or a foil covered cake board. Then put the cake into the freezer for about an hour…or longer if you’re not going to decorate it that day. Once the cake is out of the freezer, allow it to come to room temperature on your counter.
As soon as you unwrap the cake, apply a crumb coat. Once the crumb coat "crusts," apply your frosting.
I know it sounds like a lot of work, but these steps will keep your cake as moist as possible.
bake it more longer
aijon_yna
Why are you using both eggs and vinegar?
Vinegar is a leavening agent and takes the place of eggs
when you are baking unless the recpie calls for it.
I would use pudding in the mix — pudding helps to make the cake moister
I think your recipe lacks on eggs and butter. Here one that is good from muy country: Pudín Dominicano/Bizcocho
Ingredientes:
- 3 barras de mantequilla sin sal. 3 stick butter
- 1 lb de azúcar. 1 pound sugar
- 1 libra de harina. 1pound floor
- 10 huevos,-5 claras. 10 eggs, 5 eggs whites
- 3/4 taza de leche. 3/4 milk
- 3 cucharaditas de polvo royal. 3 teaspoons baking soda
- 1 cucharadita de vainilla o sabor de preferencia. 1 teaspoons vanela or any flavor
- 1/4 cucharadita de sal . 1/4 salt
Preparación:
Todos los ingredientes deben ser de la mejor calidad posible. El usar ingredientes baratos para cortar el costo dará por resultado una masa pobre y de sabor muy diferente al biscocho dominicano.
preparación:
Batir la mantequilla por 3 minutos, agregar el azúcar, incorporar las yemas una a una y batir por 5 minutos más. Cernir todos los ingredientes secos. Encender el horno a 350. Luego seguir incorporando los huevos enteros, alternar la harina con leche, terminando con la harina.
Luego agregamos el sabor, se sigue batiendo a velocidad media por 5 minutos más. Se engrasa el molde con harina y se hornea por 45 o 60 minutos aproximadamente. Deje enfriar 10 minutos en el molde.
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Change Recipes entirely. What are you trying to make exactly? Look for recipes with real butter and/or more importantly buttermilk. Cakes containing buttermilk are ALWAYS more moist than any other cake. Avoid cakes that use oil. The crumb it creates is much less desirable than those with butter or buttermilk.