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.

Sour cream adds moisture without thinning your batter the same way that a liquid would. That fact that sour cream delivers moisture without further thinning out a batter results in a cake with a very tender, very fine crumb.

ADD SOUR CREAM

Adding a tablespoon or two of sour cream to your cake batter can help make it more moist. Sour cream's creamy and light texture can help keep your cake from becoming dense and dry. Sour Cream Coffee Cake is a great example of how sour cream can enhance the flavor, texture and moisture of a cake.

Candied walnuts, almonds, or cashews would all work well, as would honey-roasted peanuts. As an added perk, candied nuts would maintain more crunch in your cake thanks to that sugary coating on the outside, which helps protect the nut from the cake's moisture.

If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely. This way you'll get the added moisture from the oil without sacrificing the structural integrity that butter provides.

Therefore, a powder added while baking bread and cakes to make them fluffy and soft is baking powder.

The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor. The extra egg also helps the cake have a more stable texture, which is great if you want to bake it up as a layer cake instead of a sheet cake or cupcakes.

All this means that adding mayonnaise to the cake batter boosts the moisture of the final product—and leaves none of its characteristic taste. Testing showed that using oil or butter instead of mayo made for a drier cake, but keeping the eggs in addition to the mayonnaise improved richness and springiness.

Is it better to use milk or buttermilk in a cake? ›

Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process important to these recipes. To achieve the desired result when using buttermilk instead of milk, be sure to substitute baking soda for some or all for of the baking powder.

While sour cream sets the stage for a denser, more traditional cake, the inclusion of Greek yogurt can often lead to a lighter, health-conscious choice with a subtler finish, perfect for those who enjoy a less heavy dessert.

The more fat you have in milk, the more the texture of the bake will change. You want bakes to be moist, so this means you should choose milk with a higher fat content to achieve this. Therefore the best milk to use during baking is in most cases whole milk.

Just be sure to add the topping to the batter before baking, so that it has a chance to crisp up. Add a crunchy layer. This could be a layer of graham cracker crumbs, cookie crumbs, or even a layer of crispy rice cereal. Just be sure to press the layer down into the batter before baking, so that it adheres to the cake.

Crunchy Toppings

Crushed cookies, nuts, and seeds are all great options. For example, you could sprinkle some crushed graham crackers on top of a lemon tart for a little bit of texture and a complementary flavor. Or, you could add some chopped pecans to a caramel tart for a nutty crunch.

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.

If you've ever had a professionally made cake or confection and noticed a mysterious yet delightful crunchy texture in one of the layers, chances are it is feuilletine. Feuilletine, or pailleté feuilletine, is basically just a super thin crepe that's been crumbled into flakes.