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What is the secret recipe for making really nice light soft cakes?

My auntie makes gorgeous cakes all the time. she womt tell me her secret recipe though! My cakes are always dry and hard to swallow where as hers are nice and light and moist. What is the secret?

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7 Responses to “What is the secret recipe for making really nice light soft cakes?”

  1. Nolan B said :

    She uses cake or southern flour, while you use all-purpose flour. Also, she stirs her cake for about 100 stirs more than you do. These two things give you a moister, fluffier cake by far.

  2. Caleb F said :

    Even box mixes come out light and fluffy if you use a mixer and forget the two minutes they say to use and mix it for five or so.

    Scratch cakes are even better this way and none of them will dry out!

  3. Carl P said :

    use alot of parmeshano cheese

  4. Isaac said :

    I dunno but tell me when you make them, I really want some cakes 🙂

  5. said :


    There is really no secret, just common sense if you think about it. Sift the flour through a fine mesh thingy, into a bowl.
    add your other normal ingredients, eggs, milk, water – whisk as normal, then slow your whisking action so that you are in effect folding in air (light and fluffy bit), then add whatever other ingredients (Fruit – Chocolate chips – fancy ingredients so to speak). When these last items added, fold them in carefully so that the mix is complete. When ready cook as normal – DO NOT OVER COOK, as this will dry out the cakes, and probably burn the outer bit.

    Hope this helps,


  6. Flowerlady said :

    Look at all these answers…most from guys! Does my heart proud. You go, guys!

    There are lots of reasons your cakes turn out dry. You may be baking them too long, or in too high of an oven temperature. 325 is the key temperature. If your oven seems funky, buy an oven thermometer ($3-4) and check it out.

    Try incorporating some more air into your cake batter, but not too much or your cakes will be “domed”.

    You might want to try to add one box of instant pudding to your mix along with one egg in addition to your regular ingredients…nothing more. It makes a lot moister cake.

    Another hint…and this really works…cut a piece of foil two inches longer than the circumference of your pans. Take paper toweling the same length, wet it thoroughly with cold water, and wrap the foil around the wet paper towels to make it 2 inches wide. Attach the whole gizmo around the outside of your cake pans and bake as usual. This keeps the outsides of your cake from getting brown, crispy or just overdone. Plus, it helps keep your cakes level and not “domed”. You can buy these strips, called Bake Right strips at several stores.

    Good luck and keep on trying…your Auntie may have a secret, but you can discover it.

  7. louisesept1970 said :

    sponge cake

    Ingredients :
    100g margarine/butter
    100g caster sugar
    2 eggs
    100g self-raising flour
    vanilla flavouring

    Recipe :
    Cream butter or margarine and sugar until light and fluffy. Add vanilla flavouring and eggs and beat, then add flour gradually.

    Grease a cake tin and bake at 180 degrees for 20 minutes. Leave for longer if your cake isn’t yet golden and firm.


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