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Thread: What's wrong with this cake recipe?

  1. #1
    zxcvbob Guest

    Default What's wrong with this cake recipe?

    I was looking for a recipe for a substantial layer cake, and I found
    one that I *almost* like. I've made it twice now, and instead of
    using chocolate frosting once I frosted it with whipped cream and
    coconut, and the 2nd time I used whipped cream and fresh
    strawberries. (a pint of heavy cream and a cup of powdered sugar)

    Both times the cake tasted great but was too dry. Do I need to add
    more milk, or another egg, or some butter? Maybe 1/4 cup less
    flour? I watched it really close this time to make sure I didn't
    bake it too long (35 minutes at 325 in a glass 10x15" pan) and I
    don't think that was the problem. Something is wrong with the
    proportions:

    Grandmother's Layer Cake
    (I don't know whose grandmother)

    2/3 cup shortening [I used coconut oil]
    2 cups sugar
    2 eggs
    1 tsp. vanilla
    1 3/4 cup milk
    3 cups self-rising flour

    Cream shortening with half the sugar, gradually add the remaining
    sugar. Add eggs and beat. Stir in vanilla and milk. Add flour and
    beat 300 strokes. Grease and flour 3 round cake pans. Pour in
    batter and bake at 350 for 30 minutes. Frost with Chocolate Frosting:

    Chocolate Frosting
    1 pound powdered sugar
    1/2 cup milk
    1/3 cup cocoa
    1/2 stick butter (1/4 cup)

    Melt butter. Add cocoa; mix, then add sugar and milk.

  2. #2
    none of your business Guest

    Default Re: What's wrong with this cake recipe?

    On Jul 4, 10:07*pm, zxcvbob <zxcv...@charter.net> wrote:
    > I was looking for a recipe for a substantial layer cake, and I found
    > one that I *almost* like. *I've made it twice now, and instead of
    > using chocolate frosting once I frosted it with whipped cream and
    > coconut, and the 2nd time I used whipped cream and fresh
    > strawberries. *(a pint of heavy cream and a cup of powdered sugar)
    >
    > Both times the cake tasted great but was too dry. *Do I need to add
    > more milk, or another egg, or some butter? *Maybe 1/4 cup less
    > flour? *I watched it really close this time to make sure I didn't
    > bake it too long (35 minutes at 325 in a glass 10x15" pan) and I
    > don't think that was the problem. *Something is wrong with the
    > proportions:
    >
    > Grandmother's Layer Cake
    > (I don't know whose grandmother)
    >
    > 2/3 cup shortening [I used coconut oil]
    > 2 cups *sugar
    > 2 eggs
    > 1 tsp. vanilla
    > 1 3/4 cup milk
    > 3 cups self-rising flour
    >
    > Cream shortening with half the sugar, gradually add the remaining
    > sugar. *Add eggs and beat. *Stir in vanilla and milk. *Add flour and
    > beat 300 strokes. *Grease and flour 3 round cake pans. *Pour in
    > batter and bake at 350 for 30 minutes. *Frost with Chocolate Frosting:
    >
    > Chocolate Frosting
    > 1 pound powdered sugar
    > 1/2 cup milk
    > 1/3 cup cocoa
    > 1/2 stick butter (1/4 cup)
    >
    > Melt butter. *Add cocoa; mix, then add sugar and milk.


    I'm guessing it's the substitution of coconut oil for shortening. Is
    that a 1 for 1 to crisco type shortening? I'm not familiar with how
    coconut oil behaves in baking.
    I would try it once with the shortening just to see if it's dry when
    prepared as written. I just noticed the recipe is written for round
    cake pans, but you made it in a 10 x 15 glass pan. You may be baking
    it so long to get it done all the way through that it dries out.

    Less flour will make it denser. I don't think you'd want that. I think
    it's the shortening but honestly, you changed 2 variables so it's
    really impossible to know which one is the culprit. I recomend making
    it once as written (shortening and 3 round layer pans) to see how it
    is supposed to turn out before tweaking a baking recipe.

    People's tastes vary, so maybe that's just how the recipe works. If
    anything, I would increase fat before I increased moisture. Maybe 2
    tablespoons of butter will save it. (or 3/4 cup of coconut oil, rather
    than 2/3)

  3. #3
    zxcvbob Guest

    Default Re: What's wrong with this cake recipe?

    none of your business wrote:
    >
    > I'm guessing it's the substitution of coconut oil for shortening. Is
    > that a 1 for 1 to crisco type shortening? I'm not familiar with how
    > coconut oil behaves in baking.
    > I would try it once with the shortening just to see if it's dry when
    > prepared as written. I just noticed the recipe is written for round
    > cake pans, but you made it in a 10 x 15 glass pan. You may be baking
    > it so long to get it done all the way through that it dries out.
    >
    > Less flour will make it denser. I don't think you'd want that. I think
    > it's the shortening but honestly, you changed 2 variables so it's
    > really impossible to know which one is the culprit. I recomend making
    > it once as written (shortening and 3 round layer pans) to see how it
    > is supposed to turn out before tweaking a baking recipe.
    >
    > People's tastes vary, so maybe that's just how the recipe works. If
    > anything, I would increase fat before I increased moisture. Maybe 2
    > tablespoons of butter will save it. (or 3/4 cup of coconut oil, rather
    > than 2/3)



    I tried it with Crisco or lard the first time, I don't remember
    which. I thought coconut oil would be moister because melts at a
    lower temperature, but the cake turned out exactly the same as with
    shortening.

    I need to look at some other cake recipes to see the flour:fat
    ratio. I think that is what's off. (3 cups of flour is a lot for a
    cake) More sugar would also make it moister, but it's sweet enough
    already.

    Bob

  4. #4
    gloria.p Guest

    Default Re: What's wrong with this cake recipe?

    zxcvbob wrote:
    > I was looking for a recipe for a substantial layer cake, and I found one
    > that I *almost* like. I've made it twice now



    >
    > Both times the cake tasted great but was too dry. Do I need to add more
    > milk, or another egg, or some butter? Maybe 1/4 cup less flour? I
    > watched it really close this time to make sure I didn't bake it too long
    > (35 minutes at 325 in a glass 10x15" pan) and I don't think that was
    > the problem. Something is wrong with the proportions:





    Dude, FIND ANOTHER CAKE RECIPE, lose this one, and use BUTTER.

    Remember the definition of insanity--doing things the same way over and
    over and expecting a different outcome!

    gloria p

  5. #5
    Kajikit Guest

    Default Re: What's wrong with this cake recipe?

    On Sun, 04 Jul 2010 21:07:15 -0500, zxcvbob <[email protected]>
    wrote:

    >Grandmother's Layer Cake
    >(I don't know whose grandmother)
    >
    >2/3 cup shortening [I used coconut oil]
    >2 cups sugar
    >2 eggs
    >1 tsp. vanilla
    >1 3/4 cup milk
    >3 cups self-rising flour


    Use real butter and add another two eggs. Grandma must have been
    trying to economise but it won't make a moist tender cake.

  6. #6
    zxcvbob Guest

    Default Re: What's wrong with this cake recipe?

    Kajikit wrote:
    > On Sun, 04 Jul 2010 21:07:15 -0500, zxcvbob <[email protected]>
    > wrote:
    >
    >> Grandmother's Layer Cake
    >> (I don't know whose grandmother)
    >>
    >> 2/3 cup shortening [I used coconut oil]
    >> 2 cups sugar
    >> 2 eggs
    >> 1 tsp. vanilla
    >> 1 3/4 cup milk
    >> 3 cups self-rising flour

    >
    > Use real butter and add another two eggs. Grandma must have been
    > trying to economise but it won't make a moist tender cake.



    I think I might use 1/2 cup of shortening plus 1/2 cup of butter or
    salad oil, and 3 eggs next time I make it. I want this to be a
    white cake, or at least pale, so I don't want a lot of yellow butter
    and egg yolks. (I'm surprised how white it turns out with those 2
    yolks)

    Perhaps I need to start with a whole new recipe. At least I found
    out that 3 cups of flour makes the size cake that I want.

    Bob

  7. #7
    [email protected] Guest

    Default Re: What's wrong with this cake recipe?

    On Jul 4, 10:07*pm, zxcvbob <zxcv...@charter.net> wrote:
    > I was looking for a recipe for a substantial layer cake, and I found
    > one that I *almost* like. *I've made it twice now, and instead of
    > using chocolate frosting once I frosted it with whipped cream and
    > coconut, and the 2nd time I used whipped cream and fresh
    > strawberries. *(a pint of heavy cream and a cup of powdered sugar)
    >
    > Both times the cake tasted great but was too dry. *Do I need to add
    > more milk, or another egg, or some butter? *Maybe 1/4 cup less
    > flour? *I watched it really close this time to make sure I didn't
    > bake it too long (35 minutes at 325 in a glass 10x15" pan) and I
    > don't think that was the problem. *Something is wrong with the
    > proportions:
    >
    > Grandmother's Layer Cake
    > (I don't know whose grandmother)
    >
    > 2/3 cup shortening [I used coconut oil]
    > 2 cups *sugar
    > 2 eggs
    > 1 tsp. vanilla
    > 1 3/4 cup milk
    > 3 cups self-rising flour
    >
    > Cream shortening with half the sugar, gradually add the remaining
    > sugar. *Add eggs and beat. *Stir in vanilla and milk. *Add flour and
    > beat 300 strokes. *Grease and flour 3 round cake pans. *Pour in
    > batter and bake at 350 for 30 minutes. *Frost with Chocolate Frosting:
    >
    > Chocolate Frosting
    > 1 pound powdered sugar
    > 1/2 cup milk
    > 1/3 cup cocoa
    > 1/2 stick butter (1/4 cup)
    >
    > Melt butter. *Add cocoa; mix, then add sugar and milk.


    For one thing, you don't want to add all the flour all at once after
    all the other ingredeients have been mixed together. You end up
    developing too much gluten tryi to stir it all in and you end up with
    a tough cake. The traditional method will mixing a cake is to cream
    the butter and sugar. Then add the eggs, one at a time, and mix those
    in. The flour and liquid, milk in this case, are added alternately in
    three batches. First stir in 1/3 of the flour. This portion of the
    flour will be coated with the butter in the batter and keep it from
    developing too much gluten when the milk is added and the batter
    stirred. Next, add half the milk and stir that it. That will loosen
    up the batter to make it easier to stir in the next bit of flour. Add
    half the rermaining flour and stir only until it's mixed in. Repeat
    with the remaining liquid and remaining flour. If that doesn't help
    then try this recipe.

    yellow cake:
    1 cup butter
    1 1/2 cups white sugar
    8 egg yolks
    3/4 cup milk
    1 1/2 teaspoons vanilla extract
    2 cups cake flour
    2 teaspoons baking powder
    1/2 teaspoon salt

    Directions
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8
    inch round pans. Sift together the flour, baking powder and salt. Set
    aside.
    In a large bowl, cream together the butter and sugar until light and
    fluffy. Beat in the egg yolks one at a time, then stir in the vanilla.
    Beat in the flour mixture, alternately with the milk, in three
    batches. Pour batter into prepared pans.
    Bake in the preheated oven for 30 to 35 minutes, or until a toothpick
    comes out clean when inserted in the center. Cool 15 minutes before
    turning out onto cooling racks.

  8. #8
    [email protected] Guest

    Default Re: What's wrong with this cake recipe?

    On Jul 5, 5:14*pm, "djs0...@aol.com" <djs0...@aol.com> wrote:
    > On Jul 4, 10:07*pm, zxcvbob <zxcv...@charter.net> wrote:
    >
    >
    >
    >
    >
    > > I was looking for a recipe for a substantial layer cake, and I found
    > > one that I *almost* like. *I've made it twice now, and instead of
    > > using chocolate frosting once I frosted it with whipped cream and
    > > coconut, and the 2nd time I used whipped cream and fresh
    > > strawberries. *(a pint of heavy cream and a cup of powdered sugar)

    >
    > > Both times the cake tasted great but was too dry. *Do I need to add
    > > more milk, or another egg, or some butter? *Maybe 1/4 cup less
    > > flour? *I watched it really close this time to make sure I didn't
    > > bake it too long (35 minutes at 325 in a glass 10x15" pan) and I
    > > don't think that was the problem. *Something is wrong with the
    > > proportions:

    >
    > > Grandmother's Layer Cake
    > > (I don't know whose grandmother)

    >
    > > 2/3 cup shortening [I used coconut oil]
    > > 2 cups *sugar
    > > 2 eggs
    > > 1 tsp. vanilla
    > > 1 3/4 cup milk
    > > 3 cups self-rising flour

    >
    > > Cream shortening with half the sugar, gradually add the remaining
    > > sugar. *Add eggs and beat. *Stir in vanilla and milk. *Add flour and
    > > beat 300 strokes. *Grease and flour 3 round cake pans. *Pour in
    > > batter and bake at 350 for 30 minutes. *Frost with Chocolate Frosting:

    >
    > > Chocolate Frosting
    > > 1 pound powdered sugar
    > > 1/2 cup milk
    > > 1/3 cup cocoa
    > > 1/2 stick butter (1/4 cup)

    >
    > > Melt butter. *Add cocoa; mix, then add sugar and milk.

    >
    > For one thing, you don't want to add all the flour all at once after
    > all the other ingredeients have been mixed together. *You end up
    > developing too much gluten tryi to stir it all in and you end up with
    > a tough cake. *The traditional method will mixing a cake is to cream
    > the butter and sugar. *Then add the eggs, one at a time, and mix those
    > in. *The flour and liquid, milk in this case, are added alternately in
    > three batches. *First stir in 1/3 of the flour. *This portion of the
    > flour will be coated with the butter in the batter and keep it from
    > developing too much gluten when the milk is added and the batter
    > stirred. *Next, add half the milk and stir that it. *That will loosen
    > up the batter to make it easier to stir in the next bit of flour. *Add
    > half the rermaining flour and stir only until it's mixed in. *Repeat
    > with the remaining liquid and remaining flour. *If that doesn't help
    > then try this recipe.
    >
    > yellow cake:
    > 1 cup butter
    > 1 1/2 cups white sugar
    > 8 egg yolks
    > 3/4 cup milk
    > 1 1/2 teaspoons vanilla extract
    > 2 cups cake flour
    > 2 teaspoons baking powder
    > 1/2 teaspoon salt
    >
    > Directions
    > Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8
    > inch round pans. Sift together the flour, baking powder and salt. Set
    > aside.
    > In a large bowl, cream together the butter and sugar until light and
    > fluffy. Beat in the egg yolks one at a time, then stir in the vanilla.
    > Beat in the flour mixture, alternately with the milk, in three
    > batches. *Pour batter into prepared pans.
    > Bake in the preheated oven for 30 to 35 minutes, or until a toothpick
    > comes out clean when inserted in the center. Cool 15 minutes before
    > turning out onto cooling racks.- Hide quoted text -
    >
    > - Show quoted text -


    Oh my gosh, I can't believe all those typos I made. Oh well, I guess
    that's what happens when your brain thinks faster than your fingers
    can type.

  9. #9
    [email protected] Guest

    Default Re: What's wrong with this cake recipe?

    On Jul 5, 5:14*pm, "djs0...@aol.com" <djs0...@aol.com> wrote:
    > yellow cake:
    > 1 cup butter
    > 1 1/2 cups white sugar
    > 8 egg yolks
    > 3/4 cup milk
    > 1 1/2 teaspoons vanilla extract
    > 2 cups cake flour
    > 2 teaspoons baking powder
    > 1/2 teaspoon salt
    >
    > Directions
    > Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8
    > inch round pans. Sift together the flour, baking powder and salt. Set
    > aside.
    > In a large bowl, cream together the butter and sugar until light and
    > fluffy. Beat in the egg yolks one at a time, then stir in the vanilla.
    > Beat in the flour mixture, alternately with the milk, in three
    > batches. *Pour batter into prepared pans.
    > Bake in the preheated oven for 30 to 35 minutes, or until a toothpick
    > comes out clean when inserted in the center. Cool 15 minutes before
    > turning out onto cooling racks.- Hide quoted text -
    >
    > - Show quoted text -



    Here's a slight variation.
    Instead of using 1 cup of butter, use 12 tablespoons of butter and 1
    tablespoon vegetable oil. Since the oil is liquid at room temperature
    it will make the cake seem more moist. Box mix cakes almost always
    have oil added to them and that's what makes them so moist. The
    butter needs to be decreased slightly because if you use the original
    amount of butter in the recipe plus the oil it will make the cake too
    heavy. One tablespoon of oil may not seem like much but it adds just
    enough moisture without detracting away from the flavor of the butter.

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