I am a seasoned baker and lately I’ve tried several chocolate cake recipes using oil or melted butter (I don’t have a problem with using regular unsalted butter in recipes). These recipes were followed exactly and they came out perfectly baked and moist, but they tasted very sticky and gluey. The cake would just stick to the roof of my mouth! Awful texture!
Can anyone explain what happened?
I prefer to make chocolate cake and carrot cakes with oil and all other cakes with room temp butter.
Here are the recipes I tried - they all came out sticky - and I did use the toothpick test
TIA! (thanks in advance)
Good morning. I can only state my opinion. However the first two web sites are employing the muffin mix method. That method is best left to the prof bakers.
I do not think it is as efficient as the creaming method which has a much larger of margin of error when a recipe is employing butter & bleached flour.
If employing veg oil I use my own method of mixing that I have never seen listed in any baking book before. One more thing, if you feel that the baked product sticks to the roof of your mouth I do believe like you that has to do with the veg oil. You can reduce the oil a few oz & replace it with apple sauce. In doing that you then must reduce some of the liquid in the recipe slightly because apple sauce is about 85% water & veg oil does not have any water in it.
I did not view the 3rd entry as I cannot get thru to that website.
If you require any assistance in the mixing thereof I can help you with that
Good luck & enjoy the rest of the day.