I am having the hardest time getting my cakes to be that moist cake like from the box. I am a new baker and was wondering if any one can share a secret with me . I happen to think that all the cakes from bakeries are made from scratch but then I wonder if there are those that use a boxed cake mix as there base and add more ingredients I find my self a lot of the time not liking my cakes because they dont have that nice moisture
Is this a common problem and am I just missing out on a bakers secret of a bakers sponge cake mix thats universal. Why do most white cakes from grocery stores and other store bakeries kind of taste the same please help

You might check your oven temperature accuracy with an oven thermometer. Could be too hot and drying your cake out. I use box mixes alot and add an extra egg or two and increase the amount of oil to at least 1/4 cup. Makes the cakes heavier and more moist.

You might also be baking them for to long, if you over bake they will come out very dry. Adding an extra egg is a good idea also.

..are you making your cakes from scratch or using a box mix?

I use a tablespoon of merigue powder in my cake mixes. It seems to help with the moistness.

You will not produce the same results with scratch as with cakemix. They are two entirely different critters. However, your scratch cake should not be dry. Try reducing your baking time.

hth

The bakeries here that make scratch cakes and frosting use that fact in their advertising. Plus, it's pretty easy to taste the difference. I think white cake would be the only time it'd be hard to tell the difference. Some white cake scratch recipes are just terrible.

Very few, if any, bakeries make scratch cakes. Unless they state they are 'from scratch', they ususally aren't. They buy white and chocolate mixes in huge bags and go from there.

So don't be so hard on yourself, it takes a lot of it trial and error to find out what works for you. If I use a cake mix I always add an extra egg and use milk instead of water. Others will use butter instead of oil, some add instant pudding, buttermilk or sour cream, the possibilities are endless. Just have fun while you are doing it !

TRipletmom is right...I went to a chocolate demo at a bakery and they had hundreds of BC box mixes (just like the ones you get at the store) stacked in the kitchen. I have had a student recommend tofu or cream cheese instead of oil. I also use meringue powder, but sometimes I replace the oil with unsweetened applesauce. If you get a chance flip through the cake mix doctor, she often uses sour cream or buttermilk in the recipes. mmmmm I had to buy an oven thermometer as my over heats too hot.

Suella....I'm assuming that BC is Betty C.......wow...that blows me away. I've heard for years that "the best" cake people only use DH brand. I guess I got sucked into that way of thinking just because "THEY" told me that! There's a considerable price dif where I"m located. I've even used off brands and had good flavored results.... Maybe Wilton owns stock in DH???? LOL!

I'm with Phoov, adding a little oil helps the moistness dramatically if the problem is with the recipe (and not the oven).

I've used Betty Crocker because that is what we always used. I've been reading about DH on this board a lot and thought I would try one .
I did notice that the Duncan Hines has the Wilton emblem on the boc top ... Im sure that is why "they" recommend.

Has anyone tried both ... BC is much thicker ... the Betty Crocker is very thin. Is that because one has the pudding included?

I meant DH is thinner than BC ... sorry for the confusion

Yippers...I've used both. The DH is a thicker batter.....more volume after baked too it seems. Flavorwise....I think the DH white tastes best, but of the other flavors I've compared it seems they're all fine. But! When I add the egg(s) to the BC and extra oil................it seems to level the playing field I GUESS. I'm not too convinced either way on this one.... I prefer a heavier, more moist cake. OK..I'm rambling now~~~~~~

Thanks to all I feel more confident in my baking , I even thought I may be over mixing my cake mix from scratch. So I went to my mother in law and used her Kitchen aid and had here watch me do everthing to give me pointers of what I am doing wrong.and my cake still seemed dry it could possible be that the temp. is to high. She said my cake was not dry you could just taste that its scratch made. ( I think she was trying to make me feel better ) I need to have a marblecake done by dec 4 for a 7 year old boy and the last thing I want is for a kid to say mom this cake is nasty. Some one on the site recomend that I buy the cake mix doctor book. So I did today Ive found a marble cake recipe I think Iam going to use that recipe thanks so much you are the best group of bakers this site is a great Idea I am so thankful for all your comments