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Advice: Can I Add Shortening for a Moister Cake?

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Advice: Can I Add Shortening for a Moister Cake?

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danagrace | | Jul 1, 2010 04:43 AM

I am making a two layer 1/2 sheet cake this weekend for 4th of July. I tried the cakes out a couple of weekends ago and thought they could be moister. One layer is Red Velvet and the other is White. Both call for butter as the fat- no oil.

I don't have time to test out the cakes again; but want to make it moister. Will subbing half of the butter for shortening do the trick? I don't want the cake to fail, so I am looking for a moist maker that is tried and true. I was also thinking about cooking the cakes a little less- pulling them as soon as I get moist crumbs on the toothpick.

Your thoughts and advice are appreciated!

Thanks- Dana

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