Why the salty taste in cakes with splenda?

Here's a breakdown:

* Sucralose is a chlorinated sugar molecule: This means it has chlorine atoms attached to its structure. Chlorine, in some forms, can contribute to a slightly salty or bitter taste.

* Interaction with other ingredients: The chlorine in sucralose can interact with other ingredients in the cake batter, such as the flour, butter, and eggs, potentially enhancing the salty flavor.

* Flavor perception: Our taste buds can sometimes perceive a salty taste in the presence of certain chemicals, even if they are not strictly "salty".

Other factors that can influence the taste of Splenda in cakes:

* Amount used: Using too much Splenda can intensify its flavor, including any salty or bitter notes.

* Baking method: Different baking techniques can affect the way Splenda interacts with other ingredients, potentially influencing its taste.

* Quality of Splenda: The quality and purity of the Splenda used can affect its flavor profile.

Tips for minimizing the salty taste:

* Use Splenda sparingly: Start with a smaller amount and gradually increase until you reach the desired sweetness.

* Balance with other flavors: Adding a touch of lemon zest, vanilla extract, or other flavorings can help to mask any salty notes.

* Use a combination of sweeteners: Combining Splenda with a small amount of real sugar can help to round out the flavor and minimize any perceived saltiness.

Ultimately, the salty taste in cakes made with Splenda is a subjective experience that can vary depending on individual taste preferences and the specific recipe.