One-Bowl Chocolate Cake Recipe - Crunchy Creamy Sweet (2024)

FAQs

How do you add crunchy texture to a cake? ›

If whole nuts seem a little too jarring, you can sprinkle chopped nuts on top of a decorated cake, or even mix them right into the frosting. Chopped peanuts or sliced almonds would work well mixed into buttercream, adding just the right amount of crunch in each bite without being so hard that you might break a tooth.

According to food-science blog Food Crumbles, sour cream can help thicken a cake and make it moister. And, since sour cream contains fat, your cake will also be richer. Per baking blog Liv for Cake, you may want to start by adding about 1 cup of sour cream.

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.

Fat content: Fat in the batter or dough will contribute to the crispy texture by preventing the dough from becoming too moist a.

For best texture, beat filling ingredients at medium-low speed. Beating at high speed adds air to the batter; longer, slower beating yields a pleasantly dense cake.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

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.

Sugar adds more to cakes than a sweet taste. It also affects the texture, colour and how well they keep. A light and airy cake texture is usually down to tiny air bubbles becoming trapped around the rough edges of the sugar crystals, which expand as the cake cooks.

Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.

Tangy dairy products like yogurt and sour cream are a great swap when making egg-free desserts. As long as you make sure you're using full-fat varieties, these ingredients can incorporate lots of moisture to your recipes.

Can I use sour cream instead of heavy cream in a cake recipe? ›

I substitute these for each other all the time. Watch for the extra liquid in the recipe—you may need to cut down the amount of heavy cream depending on what you are making. Also, when you're moving in the other direction, expect a bit of that sour cream tang.

Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.

One of the best ways to add a texture onto your cake is using a texture comb. So many companies now sell them and they come in so many different designs. They enable you to smooth the buttercream on the side of your cake, whilst adding in a fun design around the edge.

American buttercream (ABC) is one of the easiest and most commonly made frostings, but the biggest problem that most people have with it is that it often has a 'gritty' or grainy feel to it. This is because of undissolved icing sugar (also known as powdered/confectioners sugar).