Use that spoon to lightly add flour into your measuring cup.However, if you don’t have a scale, the next most accurate way to measure flour is as follows: Measure Flour Correctlyĭid you know there’s a right way and a wrong way to measure flour (as well as all dry ingredients)? The most accurate way to measure dry ingredients is with a scale. So when you’re at the store, make sure you reach for butter (I always use unsalted), not margarine. That fat helps create moisture in our cakes. It’s also made from plant oils, whereas, butter is made from dairy and rich in saturated fats. Did you know margarine has more water content than butter. But, using butter, not margarine is hugely important and impactful on the texture of your cake. I’m usually not very picky about what brand of butter you use in a cake. Hopefully, you learn something that ends up being a game changer to the way you make your cakes so that you always bake moist cakes from scratch from here on out! Use Real Butter So today, I thought I’d share with you some things I’ve learned in my baking journey that help to create moist cakes. Sometimes, we are unaware of how certain substitutions, incorrect measuring, different ovens, how we mix the batter, etc. Unfortunately, it’s not always that easy. It seems like it would be simple, right? Follow a recipe and get a moist cake. It’s probably one of the most frequently asked questions in baking.
Cake fromscratch how to#
Today I’m sharing my tips for how to bake moist cakes from scratch – every time! How to Bake Moist Cakes From Scratch
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