{"id":3689,"date":"2021-12-28T23:48:17","date_gmt":"2021-12-29T04:48:17","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=3689"},"modified":"2022-04-20T11:42:32","modified_gmt":"2022-04-20T15:42:32","slug":"how-to-soften-and-moisten-dry-cake","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/how-to-soften-and-moisten-dry-cake\/","title":{"rendered":"How To Soften & Moisten A Dry Cake That Gets Hard?"},"content":{"rendered":"\n
This post contains affiliate links.<\/em><\/p>\n\n\n\n Whether it’s a birthday cake, wedding day cake, or cake from a bakery, everyone has run into the issue of having a leftover cake that turns hard and dry after a few days. Since texture and mouthfeel are key when it comes to cake, it’s no wonder why so many people decide to toss their cake after the first sign of drying out.<\/p>\n\n\n\n As a general rule, you can soften and moisten a dry cake by brushing a little milk or water over all the hard surfaces of the cake and placing it inside a preheated oven (around 350\u00b0 Fahrenheit) for 20 minutes. The moisture will begin to absorb into the dry cake making it softer.<\/strong><\/p>\n\n\n\n There are several ways that your cake can become dry. Whether it came out dry right after you baked it, or if you left it out for too long, cakes have a tendency to become dry and hard very quickly. Here are several ways I’ve used in order to salvage dry cake so you can keep enjoying it for as long as possible!<\/p>\n\n\n\n On average, cakes get hard and dense after baking because of overmixing the flour. Overmixing flour creates an overdevelopment of gluten in the mixture which makes it hard. Since cakes require batter that is light and fluffy, it is recommended to not mix cake flour more than necessary.<\/strong><\/p>\n\n\n\n There are two usual culprits to a hard, dry cake. You’ve either overbaked it or you’ve overmixed your batter right from the beginning. Most of the time, it’s a combination of both.<\/p>\n\n\n\n The reason why a well-baked cake is so light and fluffy is due to the air bubbles that are produced in a lightly mixed batter.<\/strong> By mixing the ingredients just to the point where they are well combined, you are creating tiny little pockets of air that create the lightness that makes cakes so delicious.<\/p>\n\n\n\nWhy Do My Cakes Get Hard After Baking?<\/h2>\n\n\n\n