One-Bowl Chocolate Cake Recipe - Crunchy Creamy Sweet (2024)

FAQs

How do you add crunchy texture to a cake? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Sweet spices like cinnamon, nutmeg, cardamom, can increase the perceived sweetness of a cake, but they will also influence the final taste. Adding fruits or sweet vegetables, like@johanna suggested, can increase the sweetness of a cake too, but I guess your cake will be quite different from the original...

High heat: Cooking at a high temperature can cause the edges of baked goods to become crispy or crunchy. This is because the high heat causes the sugar and proteins in the dough or batter to caramelize, creating a golden brown color and a crispy texture.

For best texture, beat filling ingredients at medium-low speed. Beating at high speed adds air to the batter; longer, slower beating yields a pleasantly dense cake.

Mayonnaise: The Hidden Gem in Cake Recipes

Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

That's where sugar comes in. Sugar helps to retain water, reduce gluten development and delay starch gelatinization. The setting of the structure of a cake takes place when carbon dioxide production from leavening agents is at its maximum, the gas is held in the air cells of the structure.

The mayonnaise in this cake makes it really moist. You cannot tell the mayonnaise is in it. Since mayonnaise is made with eggs and oil, there is no need to add oil to this recipe and it uses less eggs. Instead of the 3 large eggs the directions on the cake mix box calls for, this recipe calls for 2 large eggs."

Can I use mayo instead of sour cream in cake mix? ›

Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.

Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream. It acts as just the perfect egg substitute!

Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.

American buttercream (ABC) is one of the easiest and most commonly made frostings, but the biggest problem that most people have with it is that it often has a 'gritty' or grainy feel to it. This is because of undissolved icing sugar (also known as powdered/confectioners sugar).

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

If your cake is too dense or too heavy, you may need more leavening or liquid, or you may have used too much sugar or shortening. If your cake crust is too light, you may need more sugar. If your cake doesn't have good flavor, your formula may be unbalanced, or you may need to check the quality of your ingredients.