What's your secret to moist, tender cake?

[Anonymous]

Anonymous wrote:Never use oil - it tastes gross! Use butter.

agree-I'm the one who mentioned "oil" I use butter too, but some prefer canola, for health reasons. I even know a woman who uses shortening in all her cakes and cupcakes. The kids just spit it out right in front of her. Yeeeech.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP, I have made many cakes from scratch. Some of them turned out extremely well. But they are never like commercially made cakes. Commercial bakeries are using mixes that are full of weird chemicals. When I am offered cake and it seems homemade (which does often mean less perfectly tender and small crumbed) I'm much happier! So, I guess I'm suggesting that you adjust your expectations.

The best cake I have every had was the Decadent Chocolate Cake, from the Silver Palate Cookbook. Homemade. ABSOLUTELY THE BEST! It tops every store-bought or restaurant cake I've ever had.

Can you post the recipe? I am always on the lookout for new things to bake.

http://www.epicurious.com/recipes/member/views/DECADENT-CHOCOLATE-CAKE-50039230

Thanks so much! Have a beautiful day on this beautiful day.

[Anonymous]

I had a baker tell me once that she puts a small pan of water in the oven with the cakes and they come out so moist every single time. Try it!