hi, i like to bake from scratch, but many times my cakes
come out soft but within two days it becomes dry.
I want to know how to bake cakes that taste like
professionally made, something with very fluffy,
moist texture. My become dense sometimes.....
any suggestion are welcome!
Thanks,Nee

A lot of professional bakeries don't make scratch cakes - they use a mix, which has lots of preservatives to keep them moist for a long time. When I used to make mix cakes, they would mold from the moisture before they would dry out (I guess even back then we didn't eat much cake around here .

Some people keep their cakes moist by brushing them with simple syrup once cool. Some people (including me) wrap & freeze the cakes while they're still a little warm. Just not too warm or you could wind up with mush. This also can depend on the recipe.

I don't know if you're talking about cakes for your own enjoyment, or cakes you are selling. With any scratch cake, though, I've never made it past a few days before the cake starts to dry out, but the best way to battle it is use an airtight cake container

Ali

Mix or scratch if you want to bake the cake far in advance, then you need to freeze the layers.

Very fluffy cake is box cake mix. It is great for home use, but is far too fluffy and moist for layering. You add pudding, milk, butter, more eggs, and sourcream to the cakemix. The recipes for dense cake mix are on this site.

hth

Perhaps it is your recipes. I'd search out other sources. I bake all my cakes from scratch and they are light, fluffy, and last a long time.

Thanks everyone!
This question is for Sangria, can you give me a recipe
for a simple yellow , or white cake. I want to see what
is the difference in your recipies than mine that makes
it come out so well. I hope you will not mind,
thank you.

Nee I love using the Pillsbury Complete Book of Baking Yellow Cake recipe. It always comes out nice and moist and stays moist for a few days. If I'm not coating it with buttercream right away I wrap it up in saran wrap and then aluminum foil to be on the safe side.

It could be your recipe - there are a lot of bad ones out there. Also remember to switch on and off with the flour and milk and once you start adding in the flour remember not to mix it too much otherwise gluten will form.

Nee I love using the Pillsbury Complete Book of Baking Yellow Cake recipe. It always comes out nice and moist and stays moist for a few days. If I'm not coating it with buttercream right away I wrap it up in saran wrap and then aluminum foil to be on the safe side.

It could be your recipe - there are a lot of bad ones out there. Also remember to switch on and off with the flour and milk and once you start adding in the flour remember not to mix it too much otherwise gluten will form.

Nee I love using the Pillsbury Complete Book of Baking Yellow Cake recipe. It always comes out nice and moist and stays moist for a few days. If I'm not coating it with buttercream right away I wrap it up in saran wrap and then aluminum foil to be on the safe side.

It could be your recipe - there are a lot of bad ones out there. Also remember to switch on and off with the flour and milk and once you start adding in the flour remember not to mix it too much otherwise gluten will form.

Thanks caketime! I think i will too try the recipes from Pillsbury baking book, for the yellow cake.
Any other suggestions are welcome, thank you everyone.