How can I prevent dry cake!? I made the super enhanced cake (from this site) and put it in the refrigerator after frosting. It was SO dry. I was expecting a moist cake the way the recipe sounded, but it wasn't. I did it exactly according to the directions, so I know an error there wasn't the problem. Could it be putting it in the 'frige' dried it out? I had mousse as the filling so had to refrigerate it. What else can I do to get MOIST cake that people will rave about like I read on this site?

Thanks in advance for helping this newbie get the hang of "good cake!"

you can always use a simple syrup to soak the layers before you fill and ice. Here's a good recipe... http://dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/684/Recipe.cfm

I know she says to "brush" but I use a spray bottle, and find that it works a lot better and is easier and less messy.

Hope that helps.

Wow! That is very interesting...I will have to try that. Seems it would make the cake soggy though. Hmmmm, that is neat.

Thanks so much for the info!!

Next time, try the regular extender recipe...see what happens with it.

Will do...thanks. I'm just curious what ingredient would have caused this...too much of something?? I need the experts of CC to give me a scientific reason this happened! LOL!! Just kidding.

I wish I could help!
I've never had a dry cake...ever. I have used the super enhanced a couple times but mostly use the extender recipe. Its amazing how well they turn out. I just did a box carrot cake for the first time with the extender recipe and made the whipped cream frosting with cream cheese folded into it and geez, it was sooooo good!!!! Everyone was like oh man! This is the best EVER!!!!! I was happy

Well, when I was decorating it and tasted the scraps, I thought it was very good. But, when we had some today (2 days later) it was really dry. I'm just curious if it is the refrigeration...but I wouldn't think just 2 days would do that to it. I'm just too curious....and we all know what that did to the cat! LOL!!

Thanks again for the input...I appreciate it.

...lol...poor ol' cat!
I usually refridgerate all my cakes but havent had that problem. I dunno, maybe they needed to cool first? Hmmm...I put those carrot cakes I made right in the fridge to cool them faster cuz I was needin' to frost them right away. No dryness there. Maybe it was the brand of cake...maybe there was something wrong with the mix

I can accept that. Thanks again...I so appreciate your input. It is helping me to make sense of this. I really want folks to ooooh and aaaaw over the cake's GOODNESS...not necessarily the decorations, seeing as how I haven't attained much greatness in that department yet. Still trying though...too much fun to quit.

Freezing a cake is ok as it allows a cake to gain moistness if wrapped correctly. Never keep a cake in the fridge it does dry it out. FACT.

So now I find out. Bummer! But what about the filling that NEEDS refrigeration? Just steer clear of those fillings maybe? Thanks so much, cakeman!

...but mine aren't dry...

Interesting, isn't it!?

Try to avoid refrigerating a cake because it dries a cake, unless it has perishable items. Storing at cooler temps dries out breads and cakes vs storage at room temps.

Perhaps it was baked too long?

That's a good thought, except I actually took it out earlier than the recipe called for, and it seemed a little "gooey" at the top like it could have used maybe 4 more minutes or so. Really strange, I know.

Thanks for the input. I have heard that chocolate tends to be more dry, but I was hoping the super enhanced recipe would do the trick to get a really moist cake.

Is this a doctored mix? If you are interested in some good moist doctored cakes, let me know and i will post them.