I am new to making cakes from scratch, but I love it! My cakes taste great and I finally figured out how to stop the middle from falling. Now, I wanted to know how can I make my cakes moister?

I add a packet of pudding into my cakes with no extra liquid. Subsitute water for milk, and cook them at 335 for 45 minutes (instead of 350 for 28 minutes) so they raise slowly.

After 45 minutes, turn the oven off but leave the cake in there for an additional 15-20 minutes.

Immediately transfer to a heat resistant pad, put in the fridge. After 30 minutes of cooling, crumb coat them to keep the moisture in. Return to the fridge until you are ready to apply a thick amount of icing and fondant.

Hope this helps.
Carmelo