I am baking a yellow cake receipe right now for an anniversary cake due on Friday... The cakes are cooking fine but when they come out they seem a little dry.... I can't figure out what is going on. The only thing I can think of is that the receipe called for AP flour and that is what I used. Could that be causing the dryish cake texture?

is this a scratch cake, mix, or doctored mix?


I baked a cake last night (doctored mix) that seemed dry and delicate when they came out of the oven. After sitting wrapped in plastic wrap for 24 hours, they are now feeling moist as ever!

I don't think the AP flour would make it dry necessarily...


BUMP!

scratch.... hopefully that will work. They are going in the freezer for the night and that might give them a little more moisture I think....

After removing my cakes from the oven (i bake the night before a cake is due) i let them sit in the pan for 10 minutes, then when i turn it out onto the cooling rack i actually have saran wrap on the rack and instantly wrap the cake to cool. When a cake is cooling and you see all that steam rising... that is your moisture leaving the cake. If you wrap it in plastic wrap all the moisture will remain in your cake! Give it a try, i promise you won't be disappointed... and... far less crumbs to fight when you ice!

Perhaps try baking it for less time.

I have yet to find a scratch cake with AP flour that I'm happy with. Maybe it's just the recipe. You can brush on a simple syrup to help with moisture. I do this with my white/yellow scratch cakes.