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Feb 1, 2005 11:36 AM

Moister cake w/cornstarch????

  • j

I recently tried the Double Chocolate Layer Cake recipe on Epicurious. It was fantastic! Quite moist, and a great chocolate taste. One of the comments posted from folks that tried the recipe, was that he substituted a 1/2 of the flour w/cornstarch, for a moister cake (he says the French do it). I've never heard of this. I wonder if anyone else has done this to the same effect, and also, why does this lead to a moister cake? Thanks!


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  1. The cake probably doesn't turn out moister per se, but tenderer. Fewer gluten protiens from the flour. It's like using cake flour rather than all-purpose.