Melt-in-your-mouth cake recipe costs almost nothing and is super easy to make (2024)

FAQs

What gives cakes a melt in the mouth texture? ›

Much of the tender, melt-in-the-mouth texture of cake comes from gas bubbles, which subdivide the batter into fragile sheets. The majority of this air is added in this initial stage by vigorous mixing of the fat and sugar – a process called "creaming".

Melting Method: Simplicity at its Finest

For dense and moist cakes, the melting method reigns supreme. In this technique, the butter and sugar are melted together as the first step, eliminating the need for creaming or whisking. To aid the rise, a raising agent is added to the batter.

However, anyone well-versed in the ways of the dump cake will tell you that there is one rule you should never break when making a dump cake. Since it's not a step that you'll ever see in most other cake recipes, it can be easily missed. The mistake to avoid is simple: Don't mix it.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

If your oven is too cool:

Your cake may have coarse, dense or heavy texture. Your cake won't set fast enough and will fall. Your crust may be too light. If your oven temperature is uneven, your cake may be uneven.

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.

Lesson three: melted butter Because melted butter has already released much of its water content, it makes the finished treats soft and dense, as well as flavourful. Use it in loaves and brownies.

There are four main methods for cake making:

 creaming or all in one (Victoria sponge or fairy cakes);  whisking (Swiss roll);  melting (ginger cake);  rubbing in (rock cakes).

Therefore, when placed in a standard fridge, ice cream cake will indeed start to melt, albeit slowly. The rate of melting and the extent to which the ice cream cake loses its form depend on several factors.

What makes a cake bad? ›

Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. The mixture could be too soft due to not enough ingredients or if there is too much liquid added. Using too much raising agents can make the cake rise too much too quickly and it implodes on itself.

You need to incorporate enough air during the creaming process to achieve a light and fluffy cake, without over or undermixing. Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air.

When you eat sugary foods, the natural bacteria in your mouth ferment them and turn them into acid. This acid can then eat away at the enamel that protects your teeth and cause sensitivity.

Cakes come in a variety of textures, ranging from light and spongy to dense and moist. The texture of a cake is influenced by factors such as quality of ingredients & its ratios, mixing method, duration of mixing and baking technique.

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.