Cannoli Poke Cake Recipe | Moist Vanilla Cake Recipe (2024)

FAQs

What is a secret ingredient for cakes? ›

To summarize, applesauce is a secret weapon for creating moist and healthier cakes. Its natural sweetness and moisture make it a great substitute for high-fat ingredients like oil or butter. So go ahead, embrace the power of applesauce and elevate your cakes to new levels of deliciousness!

Make sure the holes aren't too close together or too far apart—if they're too close together, your cake could be too moist; if they're too far apart, there may not be enough filling throughout the cake.

A clean wooden spoon handle is the best tool and gives you nice big holes to fill with liquid gelatin, but in a pinch a chopstick or even a fork could work. Holes about 1½ inches apart in a grid pattern are ideal, but poke cakes are forgiving; it'll be delicious regardless of the spacing.

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.

USE VEGETABLE OIL. While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.

These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).

After the cake is baked and cooled, you take the back of a wooden spoon (that's what my mom always used), and poke holes all over the cake. A poke cake then has some kind of glaze or soak (caramel, chocolate, fruit soak, etc.) poured on top and is finished with a whipped cream topping.

Usually made with a boxed cake mix and either Jello (gelatin dessert) or pudding (thickened custard), it's made by baking the cake in a sheet pan, poking it with rather large holes (many recipes suggest using the handle of a wooden spoon) and pouring the filling on top so it fills the holes.

Store the Jell-O poke cake, tightly covered with storage wrap or foil, in the refrigerator for up to three days.

Bundt cakes are a round, one layer cake with a hole in the middle. The cake's name comes from the name of the cake pan with fluted sides that they are baked in. This special, aluminum non-stick cake pan is called a Bundt pan. These cakes are doughnut-shaped, and often drenched in icing or glaze.

Why does my cake have tunnels? ›

Adding too much sugar can weaken the gluten structure in a cake to the point that it may collapse. Why does my cake have large holes or tunnels? When a cake batter is overmixed, gluten strands are strong enough to trap air bubbles inside the cake. Slowly mix batter on a low speed until ingredients are just combined.

You can counteract this by coating the chips with some flour or cocoa before mixing them into the batter. Place the chips in a bowl or jar, add a bit of flour or cocoa — I use 1/2 teaspoon for up to 2 cups (340g) of chips — and stir or shake to coat.

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.

For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Success of a cake depends on the correct blending of ingredients, the careful creaming of butter and sugar, as well as the gentle folding of egg whites (if added separately) to maintain maximum aeration. Please read Basic Rules For Baking. Fold or Folding: A method of gently mixing ingredients.

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.