I'm very new to baking cakes from scratch and after refrigerating them, it either turns out a bit mushy or hard. It's still eatable though, but how can I keep my cakes from drying out?

Hi Kathy! if is buttercream iced cake you can store it in the refrigerator and take it our about 20-25 minutes before serving if its fondant keep it in a cool place and covered do not put in refrigerator or the condensation will form in the cake and damage the fondant hope this helps good luck!

Freeze them right after baking instead of refrigerating them. Freezing cakes keeps them moist and puting them in the refrigerator dries them out and makes them stale. Don't ask me why.

You can wrap them in cling wrap. Trust me, it works.

Hope that helps.

Hi Kathy! if is buttercream iced cake you can store it in the refrigerator and take it our about 20-25 minutes before serving if its fondant keep it in a cool place and covered do not put in refrigerator or the condensation will form in the cake and damage the fondant hope this helps good luck!

After you have cooled them in the pan, take your cake out and wrap it in saran wrap to finish cooling. Once I started doing that, I noticed a big difference in how moist my cakes are. All that heat/steam soaks back into your cake that way and keeps it moist.

I don't refrigerate my cakes either. Once I realized I didn't have to do that, my cakes were definitely more moist. I only refrigerate if I use some type of perishable filling, which I try to avoid.

you can also use a simple syrup (water & sugar boiled mixture) & brush it on the cake