supposed to help keep a cake moist?

How is putting a sugary mist on a cake that is not totally moist supposed to help with it staying moist? Scratch cakes tend to be a little dry so how does a simple syryp help with moisture? I have not used it yet. I just keep thinking it is going to make the outer part of the cake soggy and mushy not moist. I am just not getting the purpose of the simple syrup.

I'm not quite sure if this explanation is right...but here's my opinion on the subject:

When I put simple syrup on a cake, I use a pastry brush. The liquid gives the cake a small amount of added moisture, without making it soggy. But, the syrup also helps to form a CRUST on the outer layer to further seal in the moisture and keep the cake from drying out

For me Simple Syrups can be anything from alcohol(like amaretto or anise) to just 1 part sugar to 1 part water. I like to use it to add extra flavor and it makes the cake moist, and it keeps it moist. It sort of like seals it in like gmcakes said. But for alcohol it's mostly used to keep the cake moist ,but add extra flavor. Like my beer barrel cake was just a plain white cake ,and to make it amaretto i just soaked it with some amaretto mixed with a little almond extra(it really made the almond flavor come out). Does that help any?

I think you should try it! I think it'll be clearer if you do. Just make sure not to drench the cake with it and it should coe out moist, not soggy!