Does anyone have a really kick butt scratch yellow cake recipe that they are willing to share? I have one that I use that tastes great but when I refridgerate it it gets hard and dry. I always wrap in plastic wrap before I refridgerate it but still gets kinda dry and needs definitely not soft and moist. I know its not box mix but I really want a softer moister yellow cake!!! Thanks!
Is your yellow cake recipe a butter cake?
If it is, all butter cakes do firm up when chilled and can appear to be "dry" - if eaten cold/straight out of the refrigerator. It's always recommended to allow cake (but definitely butter cakes) to come to room temperature for maximum enjoyment.
If you want to eat chilled cake, I'd recommend an oil based recipe (which won't firm up as much as a butter based cake).
The recipe is a butter cake but I cut the butter in half and added oil. I've taken the cake out of the fridge and still 2-3 hours later it is harder and dry. Should I totally raplace all the butter with oil? Will it still taste good? I also try to let it cool before I wrap it. Should I wrap it in saran wrap before it cools to keep in some more of the moisture?
Cakes only require refrigeration if they have perishable frostings/fillings.
Handy cake troubleshooting charts:
Recommended yellow scratch cake recipes: