My cake was too dry for years until I swapped one thing in the batter

I've made the same vanilla cake recipe from my grandma for maybe ten years, and it always came out a bit crumbly and dry. Last weekend, I was out of vegetable oil and used the same amount of full-fat sour cream instead on a total whim. The cake baked up so moist and tender, it was a total game changer. I'm still kind of shocked it made that big of a difference with just one swap. Has anyone else had a win with a weird ingredient swap like that?

3 comments

3 Comments

amyb5620d ago

Remember reading about mayo in cakes and thinking it was nuts. Tried it with yogurt in brownies once for a similar tangy fat boost. Those little swaps based on what you have can totally save a bake.

jennifer_jones1720d ago

Ever try mayo in chocolate cake? Sounds gross but it works. The oil and eggs in it make it super rich and moist. My mom's old recipe calls for it and people never guess the secret. Sour cream makes sense, same kind of creamy fat thing.

robinp8920d ago

Honestly thought that sounded awful until I tried it. The texture really is next level.