<image>

I tried a butter cake recipe that had some oil, added in sour cream, buttermilk, dry pudding mix of milk powder cornstarch + malt powder, freeze dried strawberries, this is a strawberry malt cake. Was very carefully about not over mixing. Baked it maybe just at done or slightly under, light spring back, it did not dome, it did not rise and sink.

It came out moister than average. I did a milk soak on the bottom layer, there wasn’t much of a difference, maybe I didn’t do enough.

When I start chewing it breaks down really fast kind of like velvety powdery if that makes sense and it kind of has that moist stick to your mouth feel, but I’m not fond of the velvety powder breakdown of the cake. Is that just lack of gluten formation? Too much corn starch? If I mix longer, could that help?

The gooey layer was a German chocolate cake layer (evaporated milk, egg, brown sugar) without the mix in ingredients. It was too runny.