Hmm, can't figure this one out. This is the 4th recipe I have tried in the past 2 days- all are Dry, fluffy texture, but dry. 3 recipes from TCB ( Domingo, all american perfect chocolate cake and white chocolate whisper cake) and 1 milk chocolate cake ( which tasted the best- awesome flavor but dry).
Here's what I know I did right: weighed all ingredients, oven thermometer, room temp ingredients, baking strips around pan, baked to lower end of range and took out when spring back to touch, didn't over mix, pans filled at least 1/2 way full. Arrgh-- I just don't know. Glad I am testing these recipes 1st for flavors. Before I frost my cakes, I do put simple syrup on them but as opposed to my recipes that start with box cake mixes and then have white chocolate or sour cream added to them, my scratch cakes are dry. Why should I continue to take the time make from scratch if this happens, I wonder? I love the idea of fresh, fresh, clean no chemicals or stabilizers- so I'd like to get it right.