Keeping Wedding Cakes Moist: Expert Tips And Tricks

A wedding cake is the centrepiece of any wedding reception, so it's important that it not only looks good but tastes good too. There's nothing worse than a dry cake, so keeping it moist is key. There are a few ways to do this, from the ingredients you use to the temperature you bake at and how you store it. Using milk instead of water, adding a dollop of mayonnaise or some natural yoghurt to your batter, and brushing your cake with a simple syrup once it's baked are all ways to ensure your cake stays moist.

Don't overbake

Begin checking your cake for doneness at the minimum baking time suggested in the recipe. If your cake is not sufficiently set, the temperature drop from opening the oven can cause it to sink. Thus, it is crucial to wait until the minimum time before checking. Once your cake is baked, make a note of the total baking time for future reference.

Additionally, consider lowering your oven temperature when baking a cake. A temperature range of 300º - 325º F can help preserve moisture. It is also essential to ensure your oven temperature is accurate by using a thermometer to monitor the heat. Ovens can have slight temperature variations, which may affect your baking results.

By following these tips and being mindful of baking time and temperature, you can help ensure your wedding cake remains moist and delicious.

Use vegetable oil

Keeping a Wedding Cake Moist with Vegetable Oil

Vegetable oil is a great way to keep your wedding cake moist and delicious. Here are some tips and tricks to achieve that perfect, soft texture:

Vegetable oil is a secret weapon for achieving a moist and tender cake. Unlike butter, which contains around 80% fat and 20% water, vegetable oil is 100% fat. This is important because the water in butter interacts with the flour during mixing, forming gluten, which can make your cake tough and dry. Vegetable oil, on the other hand, inhibits gluten formation, resulting in a softer, more delicate crumb.

Substituting Butter with Vegetable Oil

For the moistest results, you can replace the butter in your cake recipe with vegetable oil. This simple swap ensures your cake maintains a soft texture, whether served fresh or straight from the refrigerator. For every cup of butter, substitute it with 3/4 cup of vegetable oil. It's important to note that oil weighs less than butter, so the weight will be different even with the same volume.

Choosing the Right Oil

When selecting vegetable oil for your cake, opt for a neutral-tasting oil with a light texture, such as canola oil. This type of oil has a mild flavour and can be heated to high temperatures, making it ideal for baking. Other oils like olive, avocado, or coconut oil can also be used, but they may impart a more distinct flavour to your cake.

Mixing and Baking Tips

Even with vegetable oil, it's still possible to over-mix your batter and form too much gluten, so be mindful not to stir too vigorously once your wet and dry ingredients are combined. Additionally, consider lowering your oven temperature slightly when baking. Aim for a range between 300°F and 325°F to help preserve moisture in your cake.

Storage and Serving

To keep your wedding cake moist after baking, it's crucial to store it properly. Wrap your cake tightly in plastic wrap, then in aluminium foil, and store it in an airtight container. If your cake is iced, place a large inverted bowl over it to trap the air and prevent drying. Finally, try to serve your cake as fresh as possible, as it's more likely to dry out the longer it sits unfrosted.

Use buttermilk

Using buttermilk in your wedding cake is a great way to keep it moist. Buttermilk is the secret hero of moist cakes. The acidity in buttermilk helps break down gluten, resulting in a soft and moist cake. The subtle tang of buttermilk also complements the sweetness of the cake batter, creating a delicious balance.

Buttermilk is a great ingredient to use if you want to enhance the vanilla flavour of your wedding cake and make the cake layers tall and fluffy. It also gives the cake a dense, tender crumb that's almost velvety.

If you're hesitant about using buttermilk in your wedding cake, don't be. It won't taste like buttermilk. It will give your cake moisture and a really amazing taste, but nothing like drinking it straight from the glass.

If you want to add a little extra moisture to your wedding cake, try brushing a simple syrup (boil equal parts sugar and water until the sugar dissolves) over the layers after baking and before frosting.

To store your buttermilk wedding cake, wrap the unfrosted cake layers in plastic wrap and store for up to 2 days at room temperature or freeze for up to 3 months. Once frosted, it should be fine at room temperature for up to 5 days, depending on the frosting used.

Add instant pudding mix

Instant pudding mix is a great way to keep your wedding cake moist. The pudding mix contains a combination of starches and sugars which, when mixed with other cake ingredients and baked, absorb moisture from the batter, resulting in a moist and fluffy crumb.

To add instant pudding to your cake, start by selecting identical flavours of cake mix and instant-pudding mix, such as chocolate cake mix and chocolate pudding. Alternatively, you can select complementary flavours, such as yellow cake mix and lemon instant-pudding mix, for a more complex cake flavour.

Next, preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch cake pan with non-stick cooking spray or butter. You can also flour the pan, although this is not required.

Now, it's time to make the batter. Combine the cake and pudding mixes in a large mixing bowl. Then, add four eggs, 1 cup of water, and 1/3 cup of vegetable oil. If you want to make a denser cake, similar to a pound cake, you can also add 1 cup of sour cream. Beat all the ingredients until they are well combined, using an electric mixer on medium speed. The batter will be much thicker than regular cake batter.

Once your batter is ready, pour it into the greased cake pan and bake for approximately 50 minutes. To check if your cake is done, insert a toothpick into the centre of the cake and remove it. If the toothpick comes out clean, without any raw batter, your cake is ready!

By adding instant pudding mix to your wedding cake batter, you'll be sure to create a deliciously moist and fluffy cake that your guests will surely enjoy!

Use simple syrup or glaze

Using a simple syrup or glaze is a great way to keep a wedding cake moist. The syrup will add extra moisture to the cake and help it stay that way for longer. It's an easy way to ensure a moist crumb without overpowering the cake's flavour.

Simple syrup is a combination of water and sugar, boiled together to form a syrup. It's often used in cocktails, lemonade, or iced coffee, but it's also perfect for adding moisture to layer cakes. The trick is to use a 1:1 liquid to sugar ratio. For example, if you use 1 cup of water, you'll also need 1 cup of sugar.

You can add your favourite extract to the syrup to enhance the flavour of your cake. Think mint, vanilla, coffee, butter, almond, or even lemon or banana. If you're making a chocolate coffee cake, for instance, you could try a coffee-flavoured syrup. Just be careful not to add too much syrup, as your cake can quickly go from moist to soggy.

Once your syrup is ready, use a pastry brush to coat all the surfaces and edges of your cake with a light layer of syrup. You could also try a squeeze bottle or a spray bottle. The syrup should naturally seep into the crumb, adding extra moisture.

If you're using simple syrup, remember to let the syrup cool before applying it to your cake. It's also a good idea to let the syrup soak into the cake before adding any buttercream or fondant. You want to be sure that the frosting sticks!

Frequently asked questions