I've trying some yellow and white scratch recipes but I found them incredibly dry. I know scratch cake a drier than box mix, but is there a way to make them moister or is it simple syrop the only solution???
Scratch cakes are not always drier than box mixes by any means.
Take a peek at some old threads about moist cake and in the recipe request section. Many recipes in the recipe section are pretty darn good too. I have gotten to try about a dozen now just from here and am really liking most of them. Between those and my regular recipes I have not found many that are dry.
I know white cake is harder to keep moist, so maybe a simple syrup would help. I like to use flavored syrups on lots of my cakes just for extra taste.
Heck, my problem is often that my scratch cakes are TOO moist to torte well or hold up to heavier decorations.
Maybe others will have individual recipe links to some good ones?
I posted this on youtube:
I get excellent results
Look for recipes that use sour cream or oil in them these are usually good indicators of moist cakes.
Here's a similar thread that you might find useful:
(Includes recipes, hints & tips.)
Thank you for your suggestions.