How Can I Make My Cake And Cupcake Moist Please Help!

Baking By LVega32 Updated 13 Jan 2011 , 12:15pm by RachelRichey

LVega32 Posted 13 Jan 2011 , 5:59am
post #1 of 11

How can i moist my cupcakes and my cakes no matter what flavor.. Is there any think that I can put in my recipe that can make it moist? please help.

10 replies
SandraDoll Posted 13 Jan 2011 , 6:04am
post #2 of 11

I'm no pro so take it with a grain of salt.. but I always make my cakes with pudding mix icon_smile.gif Makes them super super yummy and moist.

Sorelle Posted 13 Jan 2011 , 6:07am
post #3 of 11

adding sour cream helps too. If your stuck with a dry cake you need to use wrap it in damp, not wet paper towels then place in plastic wrap, let it sit. There are a lot of other tricks people use this seems to work for me.

CakeMixCakery Posted 13 Jan 2011 , 7:02am
post #4 of 11

I use applesauce in my cakes and they are always super moist. Substitute the oil in the recipe with Applesauce

HamSquad Posted 13 Jan 2011 , 7:36am
post #5 of 11

Long time ago, Ok, I'm getting ready to tell my age, but any who, I remember my Mom adding a cut in half apple to baked cakes made from scratch and wrapping it up with the apple. Man did the apple create moisture to the cake, it kept it from drying out. Do any one else remember this? I must retry this myself.

brincess_b Posted 13 Jan 2011 , 9:27am
post #6 of 11

Why don't you post the recipe. A good recipe will give a moist cake.
Also be sure u don't over bake it.

scp1127 Posted 13 Jan 2011 , 9:48am
post #7 of 11

Recipes with sour cream, buttermilk, or oil are a good start. And don't overcook.

neelycharmed Posted 13 Jan 2011 , 11:44am
post #8 of 11

sour cream is my favorite to keep it moist icon_smile.gif
and like the others said, applesauce is great too (for healthier cakes)

mmmmmmmmcake1954 Posted 13 Jan 2011 , 11:57am
post #9 of 11

Try adding some sugar syrup after the cake has cooled down to just a warm temperature - the syrup can be flavoured to your choice.

Melnick Posted 13 Jan 2011 , 12:11pm
post #10 of 11

Be careful not to overcook your cake - it takes a lot of practice to work out when it is just fully cooked through. Also, I was once told to wrap it in cling wrap (saran) and place it in the freezer at least overnight on the day you make it. Ever since I have been freezing my cakes, they have become so much moister.

RachelRichey Posted 13 Jan 2011 , 12:15pm
post #11 of 11

I use a box of pudding and a package of dream whip!

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