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Can my cake be saved?

Maggie Jan 31, 2005 08:48 AM

In the interest of time, last night I decided to mix, in advance, all the dry ingredients for a devil's food cake. I was supposed to add flour, cocoa, baking soda and salt. But I honestly can't remember if I added the salt! (Got a phone call right in the middle of this task.) What would happen if I baked the cake and there wasn't any salt in it? Or would it be better to add a teaspoon of salt, possibly doubling the amount called for? Any suggestions? Many thanks.

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  1. b
    Buttercup RE: Maggie Jan 31, 2005 09:09 AM

    I suggest you leave out the salt and forge ahead. If you've forgotten it, the cake may lack a slight balance or complexity of flavor, but it should still be good. If you put in too much, the taste of the salt will come through and ruin it.

    1 Reply
    1. re: Buttercup
      Dorothy RE: Buttercup Jan 31, 2005 12:29 PM

      Not to simply be contrarian, but I take the opposite view to Buttercup. Especially if you're not using salted butter, I would say you're better off with twice as much salt than with none.

      Remember, salt is not just for taste. It's also a leavener.

    2. g
      GG Mora RE: Maggie Jan 31, 2005 11:57 AM

      Taste a small amount of the mix. You should be able to tell if there's salt in it or not. Without salt, the finished cake would be lacking.

      1 Reply
      1. re: GG Mora
        Maggie RE: GG Mora Jan 31, 2005 12:54 PM

        I tried that, but since there's baking soda in the mix, it tastes salty because of that. Any other ideas? I always follow your posts!

      2. b
        Buttercup RE: Maggie Jan 31, 2005 02:59 PM

        Looks like there's no consensus. Let us know what you decide and how it turns out!

        1. s
          Sir Gawain RE: Maggie Jan 31, 2005 04:37 PM

          I'd add HALF the required amount of salt. That way, the balance won't be thrown off either way.

          1 Reply
          1. re: Sir Gawain
            kjhart RE: Sir Gawain Jan 31, 2005 04:57 PM

            I second this suggestion.

          2. w
            Wendy Lai RE: Maggie Jan 31, 2005 06:39 PM

            I don't know if this will work, but how about take a few spoonful of the mix, add some liquid and cook it, maybe like pancake, then taste it? I'm assume after cooking the baking soda taste will be gone and you'll be able to tell if you added salt or not.

            Otherwise, I'd say add half also.

            1. m
              Maggie RE: Maggie Jan 31, 2005 08:06 PM

              For those of you interested, I had just enough cake flour to mix another batch. Then I took about a teaspoon of each mixture and compared. Luckily, I used kosher salt, so it was actually possible to see a few tiny crystals (used my husband's magnifying glass).
              Thanks so much for all your help. I would have gone with the option of adding half the amount of salt if I need to use the original batch.

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