Moist Cake Recipes From Scratch

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOIST VANILLA CAKE FROM SCRATCH

Steps:

• Preheat your oven to 350 F. Grease and line 2 8-inch cake pans with parchment paper. Set aside.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, egg whites and sour cream until mostly smooth.
• In another bowl, sift together the cake flour, baking powder, and salt.
• Combine the buttermilk, oil, and vanilla in a third bowl, or large measuring cup.
• Add the dry ingredients and buttermilk mixture to the sugar mixture in 3 batches, starting and ending with the dry ingredients. So addition 1 would be 1/3 of the dry ingredients and 1/3 of the wet, the second could be the same, and the final addition would be the last 1/3 of the wet ingredients and then the last 1/3 of the dry. Stir each until just combined and scrape the sides of the bowl after each addition.
• Divide batter evenly between your cake pans and bake 30-35 minutes until a tester inserted in the center of the cake comes out clean. If baking in 3 6-inch pans, the bake time will be closer to 25 minutes. Remove from the oven and allow to rest in the pans 5-10 minutes before turning out for wrapping or cooling.
• Frost and decorate as desired once cool.

GRANDMA'S MOIST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
• In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
• Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.