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Instant pudding contains a significant amount of cornstarch. It also contains less significant amounts of disodium phosphate and tetrasodium phosphate. All three of these ingredients will have an effect on cake. Starch absorbs water and gels during baking. This interferes with gluten formation to some degree. If you break down the starch in flour, which ...


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Compared to just the cake batter (molecularly), the pudding (molecularly) traps water in a way that requires greater heat to release ...meaning greater than the amount of heat required to bake the cake. All of these trapped water molecules add up to equal a generally moister cake, but also a cake that requires refrigeration sooner and/or longer, or requires ...



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