does anyone knows a secret or recipe that would make your cakes moist, thats my biggest fear about baking, the moister of the cake.
Any help? thanks in advance
There are several recipes here on cake central that have a reputation for being moist. If you are okay with a doctored cake mix then you might give the WASC a try. Just go to the recipes section and browse through. There are lots there and they have a star ranking; higher the number of stars the more people have liked it. Your best option I think is to try a few recipes and see what you like. Happy baking!
Many say to bake it lower like 330 instead of 350....and I found the cake extender recipe makes it moister.....also adding a package of instant pudding some say will do the trick......do not over bake........thats what dries it
I mostly make butter based cakes which have a tendency to be drier when it is overmixed and overbaked, so I have to be careful to time my mixing and baking to ensure they turn out right. I've tried the "doctored" cake mixes a couple of times and they to turn out moist and might be just what you're looking for.
thanks everyone, i will try to do all of those. Thanks for ur help
Isn't it funny how whenever people taste cake they say "oh, it's so moist!" It cracks me up every time.
Anyway, I use mixes, but I replace the water with buttermilk and add an extra egg. I haven't tried anything else, but this seems to work for me. I always get complements and it's easy.
I don't know....I guess I think it's funny because it seems to be the ONLY complimentary thing that people say about the taste of cake. It's like an automatic response.
How to eat cake:
1. Take a bite of cake
2. Say "Oh, it's so MOIST!"
I just find it amusing!
Have you ever had cake that was so dry you needed a glass of milk with every bite? hahaha maybe they have
Have you ever had cake that was so dry you needed a glass of milk with every bite? hahaha maybe they have
HaHa! That's how my mother baked - I grew up not knowing what a moist cake tasted like!
To make my cakes moist, I do as I have learned here on CC, and that is to cool the cake in the pan the first 10 minutes on a wire rack, remove from pan, immediately wrap in Press-n-Seal, and cool to room temp. Torte then and ice. If you are going to use later, level and torte at this stage, insert waxed paper or parchment paper in between torted layers, wrap in Aluminum foil and toss in freezer.
I actually posted this earlier, but if you're cake is already a little dry, you can use a sugar syrup or moistening syrup. It's basically one part sugar to one part water that is heated until boiling, pulled off the stove and covered to sit for three minutes. Then add flavoring as desired. Then brush it on or spray it on using a spray bottle (clean it out with warm water afterward or the syrup will clog it!). Usually my butter cakes are very moist, but occasionally I'll use this if it feels a little dry. I've never had a dry box mix unless I left it out for several days!
Isn't it funny how whenever people taste cake they say "oh, it's so moist!" It cracks me up every time.
My mother-in-law's stock phrase for tasting ANY cake or dessert I have made is "Ooooh, its very RICH..."
Like thats a crime? Its a freaking dessert, woman, its meant to be decadent!!
Don't know why her comment always frosts my butt, but it does. 
I actually posted this earlier, but if you're cake is already a little dry, you can use a sugar syrup or moistening syrup. It's basically one part sugar to one part water that is heated until boiling, pulled off the stove and covered to sit for three minutes. Then add flavoring as desired. Then brush it on or spray it on using a spray bottle (clean it out with warm water afterward or the syrup will clog it!). Usually my butter cakes are very moist, but occasionally I'll use this if it feels a little dry. I've never had a dry box mix unless I left it out for several days!
I also use the simple syrup method. I use it on box mixes and on cakes made from scratch and people love it. If you havent tried this, you MUST!
Isn't it funny how whenever people taste cake they say "oh, it's so moist!" It cracks me up every time.
My mother-in-law's stock phrase for tasting ANY cake or dessert I have made is "Ooooh, its very RICH..."
Like thats a crime? Its a freaking dessert, woman, its meant to be decadent!!
Don't know why her comment always frosts my butt, but it does.
Next time, hand her the plate of cake and say, AS you hand it to her, "Yes, you're right ... it IS very rich!" 
"Too rich." I get that sometimes and always shake my head. For me, nothing is ever TOO RICH! The richer the better...that goes for dessert and men! Ha! Just kidding!
Good one !!!! 
LOL!
Yes, "It's so moist'... Sadly I've heard someone use that line on a friends cake then tell me how dry it was... ever since I do quality control 
Well, decedance in men... a given in cake?
I have to say, my cakes have been so moist its been a problem I've worked on for a bit now... they crumble and unfortunately, as an american, I have become accustomed to a spongier cake...
I worked it out... no oil and only 2 eggs does the trick with the mix... I prefer that for cupcakes so the liners don't peel away with it... cakes 3 eggs or a Mix Dr. recipe and scuplted cakes - WASC all the way baby!!!
My mother once, and i do mean once, baked a cake....I remember I was about 5 and we kept saying is the cake ready yet mom? She say not yet....then I watched her from the other room as she put her fist into the cake and said "Cakes ready kids" hahahaha I will never forget that and its well over 50 years ago haha....we liked it, and man was it dry
......... wrap in Aluminum foil and toss in freezer.........
Cake should never be wrapped directly in foil. Always wrap in wax paper or plastic wrap 1st.
Agree with this.
On the catering side, I never wrap a food directly with foil. Too many times, I've found little microscopic holes in the foil and my baked ham has nice and pretty little silver tips on it! If the pan has to go in the oven, I'll cut a piece of parchment paper to size, lay that on top of the (for example) ham, then cover in foil. If it's not going into the oven, I'll wrap the whole thing in saran, then cover in foil.
The reason I double wrap, using the foil, is that foods tend to be juicy and the foil helps hold it in the pan during transport.
Some people actually could mean "its very rich" as a compliment, don't you think? Mother in laws NEVER get the benefit of the doubt.....remember what goes around one day has a way of coming around......in other words you may be the mother in law.....
just a wee bit of food for thought
I can FEEL the LOVE!!!!!!! I still say, maybe she means it as a compliment. I wish my MIL were still around that I could make her a cake. I am glad you are appreciated, as I think I am with my DIL, but I think many people give MIL a bad wrap unfairly, while others deservedly so haha I try not to let petty little things bother me I guess.
I get along pretty well with my MIL as it turns out. But like any person in this world, there are some little quirks that irritate.
For the record, its no compliment when she says it with that moue of despair/distaste on her face. If she had ONCE qualified it with saying "but its sooo delicious, yum!" I would give her the benefit of the doubt
Well Evoir if she does that, next time don't offer her any and see what she says lol....tell her with a moue, your sure its to decadent for her hahaha....yes I have to admit that,s catty of her...
In my white cake (from a mix) I replace the oil with 2oz of cream cheese and it makes a very moist cake. I've even had a few people tell me it's the best cake they've ever eaten.
I'm no expert, but I think it's a matter of finding the right recipes. For example, for a chocolate cake, I love the moistness (and taste) of the Hershey's chocolate cake recipe. Love it!!! I'm still on my quest for the moistest white cake, and so far my favorite is Rose Beranbaum's White Velvet cake. I tried WASC and (gasp!) didn't like it. It is true, though, that mix cakes are very moist.
Now I have a question: Do scratch cakes stay moist or get moister when frozen, like mix cakes do? (When I used to make mix cakes, I always froze them because they really did get so, so moist that way. But I thought I read on here that scratch cakes dry out from freezing. Yes? No? Help!)
Another question: Does simple syrup change the taste of the cake? Does it oversweeten it? patti
my secret to that is to doctor up some betty crocker mixes! this way it is also less dense!
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