Can you add oil or milk to make a cake more moist?

It's a common misconception that adding oil or milk makes a cake more moist. While they both contribute to the texture and moisture of a cake, they do it in different ways, and neither alone guarantees a moist cake. Here's a breakdown:

Oil:

* Contributes to moisture: Oil is a fat, and fats help to tenderize and lubricate the gluten in the flour, resulting in a softer and more tender crumb. This can make the cake feel more moist, but it's not the only factor.

* Other effects: Oil also helps to add richness and flavor to the cake. It can also help to prevent the cake from drying out too quickly.

* Limitations: Too much oil can make the cake greasy and heavy.

Milk:

* Hydrates the batter: Milk provides moisture to the batter, which is essential for a cake to rise and bake properly. It also contributes to the overall texture of the cake.

* Other effects: Milk can also add flavor to the cake.

* Limitations: Milk alone won't necessarily make a cake more moist. Over-mixing the batter can lead to a tough, dry cake, even with plenty of milk.

Key factors for a moist cake:

* Correct recipe: A good recipe is the foundation for a moist cake. It will have the right proportions of ingredients.

* Proper mixing: Over-mixing can lead to a tough and dry cake.

* Baking time and temperature: Make sure to bake the cake at the correct temperature and for the right amount of time. Overbaking is a common cause of dry cakes.

* Cooling: Let the cake cool completely before frosting or serving. This allows the moisture to redistribute.

In conclusion:

While oil and milk are important ingredients in cake baking, they aren't the only factors that contribute to a moist cake. Other factors like the recipe, mixing technique, baking time and temperature, and cooling method are equally crucial.