Quick Answer
The best way to moisten a dry cake with milk is to poke holes all over the cake using a skewer or toothpick, then pour milk over the top so it can soak into the holes. Allow the cake to sit for 10-15 minutes so the milk is fully absorbed. You can use whole milk, 2% milk, or heavy cream depending on how moist you want the cake. Warm milk will be absorbed faster than cold. Brushing the milk over the top crust can also help moisten a dry cake.
What Causes a Dry Cake?
There are a few common causes of dry cake:
Overbaking
Baking a cake for too long can cause it to dry out. When baked for too long, cakes lose moisture and the crumb becomes dense and dry. Checking for doneness at the minimum recommended baking time is key.
Too Much Baking Powder or Baking Soda
Using too much leavener like baking powder or baking soda can result in a dry, coarse crumb. Be sure to measure accurately using proper measuring spoons or a kitchen scale. Too much leavening agent gives cakes a bitter taste.
Not Enough Fat or Oil
Fat and oil keep cakes moist and tender. If a recipe calls for butter, vegetable oil, or another fat, be sure to include the full amount. Decreasing the fat can result in a drier cake.
Opening the Oven Door Too Much
Every time the oven door is opened during baking, moisture escapes. Opening the oven frequently leads to a dry cake. Resist the urge to check the cake constantly.
Improper Measuring
Accurately measuring all ingredients is crucial for cake success. Under measuring liquids or over measuring baking powder or flour can throw off the recipe and cause a dry cake.
Incorrect Pan Size
Using too large of a cake pan can result in a thin cake that bakes too quickly, leading to drying out. Check that you are using the pan size called for in the recipe.
Too Much Flour
An extra few tablespoons of flour over what the recipe calls for can result in a dry crumb. Measure flour correctly by spooning it into a measuring cup and leveling off the top with a knife. Do not scoop flour directly from the bag into the measuring cup.
Old Ingredients
Baking powder, baking soda, and yeast lose potency over time. Old leavening agents can lead to poor rise and a dense, dry cake. Always use fresh ingredients when baking.
How to Moisten a Dry Cake with Milk
If despite your best baking efforts, you still end up with a dry cake, there are a few tricks for moistening it with milk:
Poke Holes and Pour Milk Over Top
Poke holes all over the cake using a skewer or toothpick. Slowly pour milk all over the top, allowing it to soak into the holes. Let it sit for 10-15 minutes. The more holes poked, the more moisture is absorbed.
Use Warm Milk
Warm milk is absorbed by cakes faster than cold milk. Gently heat milk to warm, not hot, before pouring over the cake.
Pick Your Milk
– Whole milk has more fat for added moisture.
– 2% milk provides moisture without adding too much fat.
– Heavy cream provides lush moisture and richness.
Brush Milk on Top Crust
Use a pastry brush to gently brush milk all over the top crust and outer edges of the cake. Let it soak in for 5 minutes before serving.
Drizzle with a Milk Glaze
Mix 1-2 tablespoons milk into 1 cup powdered sugar until smooth. Drizzle the glaze over the cake allowing it to soak in.
Pour Milk in Cake Layers
If working with a layered cake, sprinkle each cake layer with milk before frosting and stacking.
Milk Soak
For a double whammy of moisture, use both milk poured over the cake and a milk soak:
Ingredients:
– 1/4 cup milk
– 1/4 cup sugar
Whisk together the milk and sugar until the sugar dissolves. Using a brush or spoon, gently soak the milk mixture into the cake. Let sit 10 minutes before frosting or serving.
Use a Milk Syrup
Make an easy milk syrup by simmering 1 cup milk and 1/4 cup sugar for 5-10 minutes until sugar dissolves. Let cool slightly and brush or pour over cake.
Tips for Moist Cakes
Here are some handy tips for preventing dry cakes in the first place:
Use Room Temperature Eggs and Milk
Cold ingredients from the fridge can toughen fats, making cakes dry. Bring eggs and milk to room temp before baking.
Cream Butter and Sugar Thoroughly
Properly creaming the butter and sugar incorporates air for lift. Don’t rush this step. Cream for a full 3-5 minutes.
Include a Moisture-Rich Ingredient
Ingredients like applesauce, yogurt, and sour cream add needed moisture to cakes. Substitute them for some oil or butter.
Rehydrate Raisins or Dried Fruit
Plump up dried fruit in hot water for 10 minutes before using. Drain well and add to batter.
Avoid Overmixing Batter
Overbeating causes gluten development, leading to tough cakes. Mix wet and dry ingredients just until combined, no more.
Check for Doneness Early
Test cakes at the minimum baking time. They can dry out quickly if overbaked. Insert a toothpick to check – it should come out clean.
Cool Completely Before Frosting
Frosting a warm cake leads to melting and sliding. Let cakes cool completely before adding frosting to prevent drying out.
Moistening Other Dried-Out Baked Goods
While this article focuses on cakes, milk can also moisten other baked goods like cookies, muffins, quick breads, and cupcakes that have dried out. Follow the same techniques of poking holes, pouring milk over top, and allowing it to soak in. For smaller items like cookies, a short soak in milk (10-30 seconds) is enough to soften them right up.
Storing Cake to Prevent Drying
Baked cakes can dry out quickly if not stored properly. Here are some storage tips:
– Wrap tightly in plastic wrap or store in an airtight container. This prevents moisture loss.
– Place a slice of bread or apple in with the cake to keep it moist.
– Freeze cake layers or whole cakes for longer term storage. Thaw overnight in the fridge.
– Store cake layers with a layer of frosting spread between each to seal in moisture.
– Refrigerate frosted cakes as the cold temperature keeps them fresher longer.
Reviving Stale Cake
What if your cake has already dried out? Not to worry – it can be revived!
– Set out stale cake overnight so it comes to room temperature. This makes it easier to absorb moisture.
– Mister the cake lightly with water using a spray bottle. This provides surface moisture.
– Wrap the cake in a damp dishtowel and seal it in plastic wrap. The damp towel provides moisture.
– Place wedges of fresh apple or orange in an airtight container with the cake. The fruit gives off moisture.
– Enjoy stale cake trifle-style with fresh fruit and whipped cream or custard. The juicy fruit masks dryness.
Common FAQs
Here are answers to some frequently asked questions about moistening dry cake with milk:
What kind of milk works best?
Whole milk or heavy cream provide the most moisture, but 2% milk works well too. Avoid non-fat milk as it lacks the fat needed to impart moisture and richness.
Does the cake need to be at room temperature?
Yes, bringing the cake to room temperature helps it absorb the milk better. Cold cake right from the fridge won’t soak up as much moisture.
How long should the milk soak into the cake?
Ideally allow 10-15 minutes for the milk to fully penetrate the cake’s crumb. For quicker absorption, use warm milk.
Can I use almond milk or coconut milk?
Yes! Nondairy milks like almond and coconut also provide moisture. Just be sure to select an unsweetened variety.
How can I tell if a cake is dry inside without cutting it?
Press gently on the top of the cake with your finger. If the cake feels firm and your finger imprint remains, it is likely dry throughout.
Should I ice the cake after adding milk?
Yes, adding frosting helps seal in the moisture from the milk soak. Just be sure the cake has absorbed most of the milk before applying icing.
Will this make my cake mushy?
Soaking up just enough milk to add moisture without saturating the cake prevents mushiness. Start with a conservative amount of milk and add more if needed.
Conclusion
Dry cake is a common baking mishap, but armed with the right techniques, you can easily revive and moisten up a dry cake with milk. Whether baking a cake or dealing with leftover dry cake, remembering to whip, brush, soak, and drizzle milk over top is the key to cake moisture success. With the proper storage methods, you can also keep your cakes fresh and moist for future enjoyment.