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Recipe for a cake similar to Hansens's in Los Angeles?

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Miri1 Oct 7, 2010 10:05 PM

Some of my fondest cake mmeories are of hansen's Cakes here in Los Angeles. My first one was when I was 12, a white cake with lemon filling. I've since enjoyed many of their other flavors and recently began a quest to bake my own version. But I can't quite figure out how they get their fine moist crumb. Cake flour, perhaps? But cake flour has a slight chemical flavor that's not present in these cakes. do they use a different brand? White Lily, maybe? Does anyone have any ideas?

Thanks!
Miri

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  1. roxlet RE: Miri1 Oct 8, 2010 08:37 AM

    I don't know this cake at all, but I am really surprised to hear you say that cake flour has a chemical flavor. I have never noticed this at all. For some recipes that require regular cake flour, I use Guinevere Cake Flour from King Arthur Flour. If a recipe calls for flour that is self-rising, I either use Swans Down or I use the Guinevere Flour and and in salt and baking powder. Maybe you are using a self rising flour and the baking powder is giving it an off taste?

    4 Replies
    1. re: roxlet
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      Miri1 RE: roxlet Oct 8, 2010 11:15 AM

      Nope, I have Swan's Down. Maybe I just have an odd sense of taste (my friends tell me I have odd taste inmen, so why not food? LOL) But OK, taste aside, how do they get it so dense and moist? The cake is so moist that it's almost wet. but it's not. It almost has the consistency of a cake mix cake (the crumb and moistness) but it's not so feathery and light... does that make sense? I really don't care for bakery cakes, but Hansen's are great. back to my laboratory, i guess! :)

      1. re: Miri1
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        weezycom RE: Miri1 Oct 8, 2010 12:59 PM

        If you want it fine & moist, but not as feathery/light, don't cream the sugar and butter together, but instead, try incorporating the butter into the flour mixture using a food processor until you have a very smooth, fine consistency. Then stir your sugar into the dry mix. Combine your wet ingredients together. Then combine the two into a third bowl, using the basic alternation of 1/3 dry + 1/2 wet, etc., until everything is incorporated.

        1. re: weezycom
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          Miri1 RE: weezycom Oct 8, 2010 05:06 PM

          Now there's an idea I have to try! Thanks, weezycom!

        2. re: Miri1
          Jay F RE: Miri1 Oct 9, 2010 07:42 AM

          I made a lot of cakes last year. I used Swan's Down exclusively, and creamed butter and sugar together as my first step. I noticed the cakes (without frosting) had what I thought of as a somewhat metallic taste. I noticed it as I took my first bite, and then the sweetness and airiness of the cake captured my attention. A small thing, but it was there. It was not as obvious when the cake was frosted.

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        hansencakes RE: Miri1 Oct 9, 2010 07:25 AM

        Sorry..this is going to be virtually impossible for you to replicate,as we don't use a base mix, rather, a custom blend of 24 different flours (no chemicals either.) Good news on the front, however...we're working on bringing our blend to the public soon. Check our site:
        (www.shophansencakes.com) in a few weeks. Hope this helps!

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          jindomommy RE: Miri1 Oct 9, 2010 09:59 AM

          I haven't had Hansen's, but in my baking experience, the moister cakes use vegetable oil and buttermilk. I think this is what gives boxed cake mixes their texture...the veggie oil and probably buttermilk powder.

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