Baking is a fun hobby that never gets old. Cakes can be simple or hard to make, depending on your skill level.

Food writer Molly Adams likes this ingredient for all types of bakes. It makes a big difference in bread and biscuits.

Pastry chef Nicole Redd-McIntosh said sour cream adds moisture and a finer texture to cakes and muffins.

Sour cream is a baker's secret.

Molly always uses sour cream when baking. Wet ingredients add fat and tenderness to baked goods.

The mixture reacts with baking powder and soda, making baked goods light and fluffy.

Bakers love sour cream because it's thicker than milk and has more fat. It adds moisture without thinning the batter.

Sour cream has natural acidity, which adds flavor and texture to baked goods. It reacts with baking soda and flour.

Make sure to measure other wet ingredients correctly before adding sour cream.

Sour cream shouldn't be added to all recipes. It's best for vanilla and chocolate cakes, and some bread recipes.

Molly said baking recipes are balanced, so adding sour cream can throw things off. Too much moisture can make cakes sink.

Start by adding two tablespoons of sour cream to cake or muffin batter. You'll notice a boost in moisture and texture.

If you're baking with a lot of ingredients, reduce another liquid to make room for sour cream. Use half a cup of milk and a third of a cup of sour cream.

Molly recommends using full-fat sour cream for a rich and solid cake.

Let the sour cream come to room temperature for the best baking results.