Tag: Moist cake

According to a 2024 study, gluten-free baked goods can often be less elastic and prone to crumbling due to the absence of gluten protein. To master what makes a good gluten free cake, bakers must understand the science behind replacing gluten to achieve a moist, tender crumb and excellent structure.

Over 75% of a whole egg is liquid, and in baking, this moisture is a key reason why they add eggs to banana cake. Eggs play a multifunctional role, contributing far more than just moisture to the final texture and structure of the dessert. Their inclusion is standard in many traditional recipes, though alternative versions also exist.

Most standard boxed cake mixes contain no milk at all, instead requiring water as the liquid ingredient. This surprising fact often leads home bakers to wonder if and how they can use milk to upgrade their dessert, a common trick for achieving a richer, more tender cake.

Approximately half of all cake recipes fall into the category of "shortened" or high-fat cakes, which rely on butter, shortening, or oil for their rich flavor and tender texture. Understanding which type of cake contains fat is crucial for any baker looking to master different cake styles, from dense and moist to light and airy.