This Ingredient Can Make Your Chocolate Cake More Moist

The most annoying part of baking a cake is discovering that it’s dry and not as moist as you want it to be. It’s a disappointing discovery when testing out recipes.

You may think there is little you can do, but there is, and you should look at substituting a simple ingredient in the recipe first before anything else: the sugar. Does the recipe use white sugar or brown sugar? That’s because there is a big difference when you use brown sugar.

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Substituting the white sugar to brown doesn’t just affect the flavor of your cake. While brown sugar will give your chocolate cake a subtle molasses flavor to it, it’s such a slight change that you might not notice it under the chocolate flavor. What it will do is also help it become more moist.

Brown sugar is a hygroscopic ingredient. All hygroscopic means is that it absorbs moisture, so when you use it in your chocolate cake recipe, it keeps your cakes moist longer.

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Do this subtle change before making more major changes to your recipe, such as adding more butter, oil, or another egg. While changing the sugar is a subtle change, it’s one that you can easily do without changing the recipe too much and increase your chance of making the recipe fail.