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

FAQs

What is the melting cake method? ›

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.

If you have a baking recipe that calls for baking soda, and you only have baking powder, you may be able to substitute, but you will need 2 or 3 times as much baking powder for the same amount of baking soda to get the same amount of leavening power, and you may end up with something that's a little bitter tasting, ...

Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Flour: Use cake flour or all-purpose flour. Cake flour has less protein than all-purpose flour, resulting in a softer texture. If you're using all-purpose flour, consider using a combination of all-purpose and cornstarch to mimic cake flour.

The dry ingredients are put into a bowl, and the ingredients which melt are placed in saucepan over boiling water or in the microwave to melt. The melted ingredients are then poured over the dry and ingredients and mixed until well combined.

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

Leavening Agents

Since we're talking about cake and not yeast bread, we'll focus on chemical leavening. The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy.

Can I use both butter and oil in cake? ›

A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps it from being too dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry.

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).

Melt - To melt is to heat an otherwise solid food until it achieves liquid form. In baking, sugar, butter, and chocolate are often melted.

The blending method, sometimes called the straight method, is the most basic and straight-forward mixing method, used for mixing quick breads and simple cakes. The blending method consists of making two mixtures, one with the wet ingredients and one with the dry, then combining (or blending!) the two together.

This cake mixing method is a classic, and the most common. The creaming method starts with beating the butter and sugar together until they're lightened in color and fluffy. Eggs are beaten in one at a time. The creaming method then adds the dry and liquid ingredients alternately to the butter mixture.