I have a scratch white cake recipe that I have finally mastered and I love. It took me a LONG time to finally get this recipe just right. Many months of baking BAD cakes throwing them out reading forums like this for advice ... more testing ... more trying…more baking and finally I have a cake I think my Grandma would be proud of. Now that I have my go to white cake recipe mastered I am wondering if I can add things like fresh lemon or strawberry puree to the cake batter to make different flavored cakes. I have a sneaky suspicion from everything Ive read and all the research Ive done on what makes a perfect cake that by adding in this extra liquid or sugar it would throw off the balance of my cake ingredients and ruin its perfect velvety texture and density.
Does anyone have any experience or expertise that they would be willing to share on this matter. I really want to bake other flavors than just vanilla but I want to do it right. I have also seen people add in coffee, raspberry, carmel and other flavor liqueurs/ syrups
Can these be added to a white cake batter without issue of messing up the recipe?
Thanks so much for help. Im still learning a lot about scratch baking. My biggest regret is not asking more questions or paying attention to my grandma when she was alive because she was a fabulous baker!! I may never be that great or understand all the science behind it like some of you but I am bound and determined to bake from scratch and not use a doctored up mix.