moist cake

Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey! Made with only 4 ingredients, Japanese Castella Cake is a very popular confectionary in Japan. Try this delicious cake for your weekend baking project. It makes the perfect holiday or hostess gift too.

Castella

eggs

200 g sugar ((1 cup))

flour

80 ml honey ((⅓ cup; 5 Tbsp))

½ Tbsp water ((warm))

Tbsp honey

water ((warm))

Gather all the ingredients.

Cut parchment paper to fit the baking pans (See the video for this process).

Preheat oven to 320 ºF (160 ºC).

Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.

Add 2 ½ Tbsp warm water to honey and whisk well.

Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.

Add the sugar.

Beat the eggs and sugar on high speed (Speed 10) for 5 minutes (See Notes). &nbsp;The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.

Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.

Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.

Spray the loaf pans with oil and spread out evenly with pastry brush.

Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.

Pour the batter into the pans (about 80% full).

Using a skewer, draw a zigzag line to remove the air bubbles in the batter.

Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.

Bake at 320 ºF (160 ºC) in the middle rack of the oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean (See Notes). I bake for 35 minutes and keep my oven door ajar for a few minutes then I take out the cake. When done, cake sides will pull away from the pan slightly; the top will be flat and feel spongy when pressed with a finger.

Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.

Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.

Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.

To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices (you get 7-8 slices total). It&#039;s better if you bring the cake to room temperature before serving.

To save for later, wrap individual pieces with plastic wrap.  You can store at room temperature for up to 3-4 days, 5-7 days in the refrigerator, and 1 month in the freezer.

To Store

Romanian sweet polenta cake or malai dulce soaked with orange syrup: so soft, so moist, so delicious! Definitely the best polenta dessert I have ever had!

Orange Polenta Cake – Malai Dulce

150 g/ 5.3 oz/ 1 cup medium cornmeal/polenta (See note 1)

g/ 1.8 oz/ ¼ cup fine (soft) semolina

baking powder

orange

eggs (medium Germany, large US)

g/ sugar

vanilla sugar vanilla

450 g/ 1 lb/ 1 ¾ cup Greek yogurt, divided

ml/ 3.4 fl.oz/ scant ½ cup vegetable oil

ml/ 1.7 fl.oz/ scant ¼ cup milk

icing sugar

orange to decorate, optional

For the orange syrup:

g/ granulated sugar

lemon juice

Orange Polenta Cake – Malai dulce

Preheat the oven to 180 degrees Celsius/ 350...

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a casserole dish, 28x18 cm/ 11x7 inches.

Mix the cornmeal, semolina, baking powder, and grated...

Mix the cornmeal, semolina, baking powder, and grated orange peel in a bowl. Set aside.

Separate the eggs. Beat the egg whites until...

Separate the eggs. Beat the egg whites until stiff and set aside.

In a larger bowl beat the egg yolks,...

In a larger bowl beat the egg yolks, sugar, vanilla sugar or vanilla extract, and 50 g/ 1.7 oz/ scant ¼ cup of the yogurt until pale and thick.

Add the vegetable oil in a slow stream...

Add the vegetable oil in a slow stream while beating all the time.

Add the rest of the yogurt and beat...

Add the rest of the yogurt and beat for about 1 minute.

Add the milk and mix shortly.

Slowly add the cornmeal – semolina mixture mixing...

Slowly add the cornmeal – semolina mixture mixing with a regular egg beater/whisk this time.

Fold in the egg whites carefully.

Pour the mixture into the prepared dish and...

Pour the mixture into the prepared dish and bake for about 45 minutes or until the cake is golden and a skewer inserted in the middle of the cake comes out clean.

In the meantime make the orange syrup.

Juice the oranges until you have about 100...

Juice the oranges until you have about 100 ml/ ½ cup juice. Sieve the juice into a small pot, add the sugar and the lemon juice.

When it starts to boil, remove immediately, you...

When it starts to boil, remove immediately, you should have a rather thin syrup.

When the cake is baked, take it out...

When the cake is baked, take it out of the oven and prick it all over with a toothpick.

Pour about ¾ of the syrup all over...

Pour about ¾ of the syrup all over the cake and let the cake cool completely in the dish. I only needed about 75 ml/ 2.5 oz/ 1/3 cup to soak the cake. Measure this quantity first, use it and take more only if you find it necessary, you might like to add a bit more around the edges, should they be drier than the rest of the cake.

When cool, cut the cake into squares, remove...

When cool, cut the cake into squares, remove carefully from the baking dish and sprinkle with icing sugar. Decorate with orange wedges if you wish.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

A wonderfully moist, perfectly spiced carrot cake recipe.  This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. Top everything off with my simple cream cheese frosting for what truly might be the perfect cake.

The Best Carrot Cake Recipe

all-purpose flour ((315 grams))

sugar ((200 grams))

baking soda

salt

cinnamon

nutmeg

canola or vegetable oil ((235 milliliters))

unsalted butter (melted (113 grams))

eggs (room temperature)

Tablespoon vanilla extract

grated carrots** ((340 grams))

walnuts

(1 stick) unsalted butter (softened (113 grams))

oz cream cheese (softened (brick-style, not spreadable) (226 grams))

vanilla extract

sugar ((500 grams))

Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment paper and lightly greasing and flouring the sides.

In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).

Add eggs, one at a time, stirring well after each addition.

Stir in vanilla extract.

Stir in carrots and nuts (if using) until ingredients are well-combined.

Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).

Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.

Allow cake to cool completely before covering with cream cheese frosting.

Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free.

Add vanilla extract and sprinkle salt into the bowl and stir well to combine.

With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula).

Once your cake has cooled completely, cover with frosting.

Cream Cheese Frosting

https://www.youtube.com/watch?v=zPPHIUoTyck

How to make the BEST Carrot Cake! This recipe is super moist and flavorful, you'll want to save this one.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓

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Cream Cheese Frosting Recipe Video: https://youtu.be/J43w-QJ-yEs

Ingredients
2 1/2 cups all-purpose flour (315g)
1 cup granulated sugar (200g)
1 cup light or dark brown sugar* tightly packed (200g)
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup canola or vegetable oil (235ml)
1/2 cup or 1 stick unsalted butter melted (113g)
4 large eggs room temperature
1 Tablespoon vanilla extract
3 cups grated carrots** (340g)
1 cup chopped walnuts or pecans optional (125g)
Cream Cheese Frosting

Instructions
Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
1.  00:40  In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

2.  01:13  Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).

3.  01:34  Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract.

4.  01:58  Stir in carrots and nuts (if using) until ingredients are well-combined.

5.  02:35  Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).  Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
Allow cake to cool completely before covering with cream cheese frosting.

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The BEST Carrot Cake Recipe

This simple recipe for class pound cake is always a winner. It doubles as a make-ahead breakfast and easy dessert. (Strawberries and whipped cream can really dress it up.)

Classic Pound Cake

Cooking spray

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

almond extract

c. all-purpose flour

kosher salt

c. milk

This pound cake recipe works perfectly!  It was crispy on the outside and moist and delicious on the inside.  Actually I think it was perfect!

    Who ever did not like it probably can’t even cook grits!

Perfect recipe, just like what I've come to expect from Delish! Yummy buttery flavor with a lovely hint of almond, almost like a financier. I didn't even use whole milk because I don't normally buy it, and it still turned out perfectly. Subbed 2/3 cup skim milk + 1/3 cup nonfat greek yogurt.

The reason this recipe is turning out dry for most people is because pound cake is supposed to have equal parts of flour, sugar, butter, and eggs. If you replace the two cups of flour with just one cup, the cake should come out well.

Tried this recipe twice just changing the flavor by using grated orange  rind and was quite successful ,on point very moist and tasty Its sad that others haven't been  so lucky.

if you use this recipe, definitely add milk or some sort of liquid! the batter is almost like a dough without it. i added some milk to mine and it ended up being delicious! I also added lemon extract rather than almond extract and it was great.

Great recipe, the pound cake was perfect. Thank you.

Best pound cake recipe I have ever tried. I have been looking for an easy and delicious pound cake recipe for years and this one did it for me. Do buttery and soft. Yumm.

Once all the ingredients were mixed the batter was more like cookie dough. I added somewhere between 1/4-1/2 cup of oil to thin it out a bit. It was still a dense cake but very yummy. I will be trying it again but using 1/4-1/2 melted butter. Ill be sure to update.

Cake should not be baked more than 45 minutes. One hour is too long and my cake had burned edges and is very dry.

I tried baking mine in a bunt cake pan for 45 minutes at 350. I also live in Colorado so I adjusted the time and temp for the altitude. It was not dry.

DO NOT RECOMMEND RECIPE AS IS 
the batter tasted like flour and baking powder before I added Extra ingredients! 

I’m SO glad I read the reviews before putting it in the oven! I added About 3/4 cup of milk and 2 Tbsp of mayo and my cake came out very moist. However, the cake still lacks flavor. This is a decent base recipe if you add milk, mayonnaise, and a little more sugar (to your taste), then you can flavor your cake the way you like and it’ll turn out pretty good.

best pound cake ever! very moist. Baked a little under 1 hour and substituted baking powder with baking soda and lemon (I had no baking powder). delicious....making it again

Great recipe,  one note  this cake is dry always has been,  add strawberry  or blueberry to slices.  To do topping cut strawberries add to pot add water to cover bottom,  slow cook til tender add sugar if you want,  blueberries just need to cook til tender,  mash with potato masher or put in blender to blend do not over do.  Just like gramma use to make.

Made this today, so simple and fast to get together. I drizzled a fresh lemon glaze over it as it cooled. Next time I’ll leave the almond extract out, not a fan

So I assume this recipe was modified after the people said there was no milk cuz there is a cup of milk in it. It tasted good but it was too heavy and dense. Maybe I'm just not good at making pound cake. I over-mixed it maybe?

Second attempt turned out perfect, moist and I doubled the recipe

Very sad it's almost perfect! But I won't bake that one anymore this recipe is not great, JoyBeaking does a much better pound cake! Don't waist the ingredients on this one.

Did not read the reviews, after mixing it up, I said this is not right then I read the reviews 
everyone was saying it needed milk , didn't want to waste my ingredients, so I added milk to the mixture and it came out pretty good 😊 otherwise I would have had a very dry pound cake. Please please do not make this recipe. Never again.

https://streaming.hearstdigitalstudios.com/dfbf1c29-37ee-4b85-a271-17d7170589b2/video_rover_16x9_1080p_hd_1568904500_14753.mp4

This easy Peanut Butter Pound Cake is studded with chocolate and peanut butter chips and then gets topped with an peanut butter glaze!

Feast Your Eyes On Peanut Butter Pound Cake

This is Fall baking at its finest. Apple flavor aplenty in this moist and simple Old Fashioned Applesauce Cake. It makes great use of homemade applesauce, too!

Old Fashioned Applesauce Cake Recipe

all-purpose flour

unsalted butter (room temperature)

dark brown sugar (packed)

sugar

applesauce (store-bought

powdered sugar or caramel sauce

Preheat oven to 350ºF (177ºC). Grease and flour a bundt pan or a 9 inch by 9 inch metal baking pan. Set aside.

In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.

In bowl of a stand mixer, beat butter and both sugars on low speed until blended.

Increase speed of mixer to medium-high and beat 3 minutes until well combined and fluffy.

Add eggs one at a time, beating well after each addition.

Reduce mixer speed to low and beat in applesauce (don’t worry if the mixture looks curdled, it’s supposed to look that way!).

Beat in flour mixture on low until smooth, scraping bowl occasionally with rubber spatula to ensure it’s fully mixed.

Scrape batter into prepared pan and spread evenly. Bake 40 minutes or until toothpick inserted in center of cake comes out clean (bake time is the same for both the bundt pan and the 9×9 pan).

Cool completely on wire rack. Just before serving, dust with powdered sugar or drizzle with caramel sauce. Slice and serve!

Try a twist on traditional toffee apples - sugared, spiced and very very nice!

Spiced toffee apple cake

dates

milk

butter

self-raising flour

light soft brown sugar

½ tsp baking powder

tbsp mixed spice

tsp vanilla extract

red apples

toffees

Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.

Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.

Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake – you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.

Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

Coconut Honey Cake is a MUST have recipe ! Quick, easy Cake recipe, with a divine topping, to enjoy in under an hour or slightly longer if serving cold

Coconut Honey Cake

Eggs

t Vanilla Essence

Sugar

Self-Raising Flour

Salt

Milk

TB Unsalted Butter

Desiccated Coconut

TB Butter

TB Honey

TB Brown Sugar

TB Milk

Pre-heat the oven to 180 deg C (350...

Pre-heat the oven to 180 deg C (350 deg F) and lightly spray a 20 x 20cm (8 inch) oven dish with cooking oil

Beat the Eggs, Vanilla and Sugar until creamy,...

Beat the Eggs, Vanilla and Sugar until creamy, add the Flour and Salt, beat on low until combined

Heat the Milk and Butter until just starting...

Heat the Milk and Butter until just starting to boil. Add slowly to the Flour mixture whilst still beating on low

Top 21 moist cake recipes from across the web

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Top Tags

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Top 21 moist cake recipes from across the web

The most viewed moist cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Castella

Orange Polenta Cake – Malai Dulce

The Best Carrot Cake Recipe

Classic Pound Cake

Old Fashioned Applesauce Cake Recip...

Spiced toffee apple cake

Coconut Honey Cake

Moist Vanilla Cake with Strawberry ...

Heavenly Banana Walnut Cream Cake R...

Moist Vanilla Cake (Reverse Creamin...

Juicy Pineapple Heaven Cake – A Tro...

Moist Vanilla Almond Cake

Chocolate Coconut Cake – The Irresi...

Date, Walnut, and Orange Cake

Hawaiian Carrot Pineapple Cake

Moist Chocolate Cake

Hershey's (Perfectly Chocolate) Cho...

Chocolate Guinness Cake

One Bowl Carrot Cake with Cream Che...

Sticky Toffee Pudding Recipe

Chai Cake with Brown Butter Cream C...

The most viewed moist cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine