Cherry Cake {A Scratch Recipe} (2024)

FAQs

What makes a cake made from scratch moist? ›

While there's no “wrong” decision when it comes to which variety to use, the best cherries for cake are probably the sweeter ones (Morello, Bing, or Rainier). For reference, Morello tends to be the most popular choice when it comes to cherry pie filling.

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. This unexpected addition can take your cake recipes to a whole new level. To incorporate mayonnaise into your cake batter, simply add a couple of tablespoons to the mix.

Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.

Cakes made with oil tend to be moister and denser than cakes made with butter or margarine. Oil does not contain water, so it does not contribute to the development of gluten, which can make the cake tender. This can result in a more tender and moist cake.

Adding buttermilk or sour cream to the batter. Using cake flour instead of all-purpose flour. Brushing the cake with simple syrup or a mixture of sugar and water while it's still warm. Wrapping the cake in plastic wrap or aluminum foil after it's cooled to retain moisture.

The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly. Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Why do cherries sink to the bottom? A: They contain a lot of moisture and syrup. Need to quarter, wash and dry thoroughly before adding to the cake mixture.

Leavening Agents

Breads, cakes, cookies, and nearly all baked goods require a leavening agent. These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast).

What gives sweetness to cakes? ›

Sugar can give foods the sweet taste we know and love – but there is much more to it. It also performs many other essential functions in cookies, cakes, and other baked goods. We all know that sugar is essential for baking—after all, it's what makes sweets taste sweet.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

An additional benefit or positive aspect to something that is already considered positive or beneficial.

For example, adding sugar to recipes with flour helps to absorb water and prevent gluten development, which changes the texture of the baked good. The sugar forms strong bonds with water molecules so it helps to keep baked goods soft and moist.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Fats/Shortenings make baked goods moist, add flavor, and keep baked items fresh longer. Any fat, such as oil or butter, acts as a shortening in baking. The more thoroughly mixed, the more the fat will affect the item's overall texture.