How do bakeries make their cakes so soft

Then practice your buttercream frosting skills. Or if you want to make a soft and spongy cake without eggs, try making this easy Depression-era cake. By Katlyn Moncada Updated June 02, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save Pin FB More. Credit: Kritsada Panichgul. Yellow Cake Salted Chocolate Ganache. Credit: Jason Donnelly. Excess baking soda Too little liquid Butter and sugar not thoroughly blended.

Insufficient greasing Cake removed from pan too quickly Cake cooled in pan too long. Excess flour or baking powder Too little shortening, butter, or sugar Oven too hot or cake baked too long. Too little baking powder Too many eggs Batter is overmixed. Due to the high acidic content in the buttermilk, the cake becomes softer as buttermilk breaks down gluten in the flour.

If you are using buttermilk in the recipe that does not use baking soda, it is advisable to add a little bit of baking soda along with buttermilk too. Cakes that have specifically cake flour are much lighter and fluffier than the cakes that have all-purpose flour.

Cake flour has corn starch mixed in it that makes the cake spongy. Sifting adds air and makes the mixture lighter. Therefore, it is advisable to sift the flour and baking soda before adding them to the mixture if you need a make your cake spongy and super fluffy. Beating the eggs in a wrong way may cause the cake to become heavier.

Follow the procedure with the remaining mixture until it looks slimy. Secrets of Making Moist cake. Popular Post. Item 5 of total. Blog category. Item 50 of total. Teachers Day. Valentine Gifts for Boyfriend. Valentine Gifts for Girlfriend. Republic Day. Online Flowers. Raksha Bandhan. Valentine Gifts for Her. Valentine Gifts for Him. Valentine Gifts for Husband. Valentine Gifts for Wife. Valentine's Day.

Women's Day. New Year. Mothers Day. Father's Day. How many servings can I get out of it? Thanx in advance. You shouldn't have a problem I haven't tried yet though , but it'll probably be finished cooking a bit faster, so just keep your eye on it. Made it in a tube pan came out perfect, just had to add 5 min to the Bake time. Ditto on the cupcake question Chantel asked also I tried making this as a cake but I must have do everything something wrong because the middle to top half of the cake were perfect but the bottom was a disaster really dense.

What did I do wrong? Hi Katrina I tried the recipie and it turned out great. Thank you so much. Do you have a recipe for chocolate sponge cake or can I add coco powder to this one?

Hi Pink, Sorry I'm late in getting back to you - I haven't figured out the perfect chocolate sponge cake yet. They always seem to be nice and dense but too try, or really moist but too soft to hold up with a lot of layers and frosting. I haven't tried just jacking up this vanilla version with some cocoa either - but that's a great idea for a starting place, and something I'll definitely try soon!

I'll let you know how it goes :. Is there a way to give this cake a slight lemon or orange hint of flavor without compromising its texture? I want to pair it with fresh strawberries for a take on strawberry shortcake for a wedding. I thought maybe just brushing it with a citrus liqueur might be enough but the last sponge cake I made asked for lemon juice and zest in the batter.

It had an impeccable flavor but is much too delicate for a tiered cake. Do you have any suggestions? Hey Tonya! And it would be great you guys keep giving me ideas this weekend, I'm gonna gain ten more pounds! Replace the vanilla extract with lemon juice or if you want a really strong lemon flavour, use lemon extract, I've done that for a loaf and it's amazing!

Hope you love it! I made this recipe!! I also linked you on the post via my blog. Perfect recipe! I've been looking for a good sponge cake recipe for ages- this one is no fuss and no fail, results in a delicious, moist cake that everyone raves about!

What an amazing cake! So delicious and the recipe was really very simple. I followed it to a tee and I couldn't be more pleased with how it turned out!

Best cake recipe ever!! Hi there Thank you so much for your recipe. I can't wait to try as I am a nanny and looking for a nice moist birthday cake recipe for the little one I look after. I am in UK I hope I won't mess up with measurements? Thank you so much,regards,Canan. If I was doing white chocolate, I would pair it with a raspberry jam. If I wanted to take it a step further, I'd figure out a way to add some almond flavoring too, maybe a really thin layer of marzipan rolled out and layerd in the cake cake layer, topped with thin marzipan, topped with raspberry jam.

I hope you love the cake! I'm sure that little one will be thrilled with whatever you make her? Hi, I'm from the UK what is cake flour and what is all purpose flour? I have self Raising flour and also have Plain flour. Which should I use as you have baking powder in your recipe too. Thanks Lilian. Hi Lilian, Cake and pastry flour is one that's sold in North America. It's just a plain white flour with cornstarch added into it.

It does give cakes a bit of a nicer sponge that may just be personal preference though. Some people here call white flour all purpose flour, so you have that already.

If you ever want to substitute in other baking recipes, for every cup of flour it has, put 2 tablespoons of cornstarch in a 1 cup measuring cup, and fill the rest of the cup up with white flour.

I hope you like the cake! Sturdy enough to handle but beautifully light in texture. Husband has just eaten three cupcakes, which was from leftover batter. He loved them and he is not even a cake person. I am so glad I found this recipe, it will now be my go to recipe for vanilla sponges.

Hi, I'm cooking with a 6 inch an cake. I can reduce the measurement right? Hi Azlia, you're absolutly ok to reduce to fit a 6" tin - but I'm not sure about the sure as I haven't tried. It's not a super sweet tasting cake though.

Could oil be substituted for some or all of the butter?? Hi Bronwyn, I've never tried subbing oil, so I'm not sure how it would turn out. I warn that it's a finicky recipe.

When it's followed to a T it's perfect every time, hut I would be nervous trying substitutions and then having it not turn out after all the work. Sorry I'm not more help. Hi - this looks like something that is simple enough for me to do yay!

I'm assuming I just add food coloring into the mixture? Do you know at which point I would do this? Maybe with the vanilla?