It’s okay for cookies to be dry and crumbly. Some like them that way, and those that don’t can easily fix it with some milk. Cakes, however, are a completely different story.
Aside from a few particular cakes, a dry cake is never a good cake. You want them to be moist when you make them, and keep that moisture until you finish them off. While this is easier said than done, here are some simple tricks that will help you achieve that.
Opt for Cake Flour
Using cake flour is a great way to ensure your cake will remain moist. The low amount of protein in cake flour makes all baked goods softer and more tender.
Add an Extra Egg Yolk
Introducing an extra egg yolk to the recipe can lead to surprisingly great results. The lecithin in egg yolk binds fat and water, allowing the batter to take on extra moisture.
Use Brown Sugar
Brown sugar adds more moisture to the cake thanks to the fact it contains molasses. But keep in mind that swapping white sugar for brown sugar could slightly affect the taste.
Don’t Mix the Batter Too Much
Overmixing the batter will trap too much air inside it and build up too much gluten. Once you pop it in the oven, the air will escape, which will make the cake denser, while excess gluten will lead to a tougher crumb.
