Hello. I've seen here on posts that they added 1 cup of sour cream. Or they would add a pack of instant pudding mix, but not sure if you have to add something else with the pudding mix such as an extra egg or what. I will be watching this post.
White cake recipes using egg whites and cake flour are ALWAYS going to be dry, i'd add yogurt for that or simple soakign syrup.
For other cakes if i come out with a dry cake i always use soaking syrup to help make it moist. I especially love using some liquor as soaking syrups. They get sooooooo good after a couple days. My favorite is Amaretto.
I add buttercream and then freeze your cake to decorate the next day. Cover your cake in a few layers of plastic wrap and stick in the freezer. Try not to stack them in the freezer, they will form around eachother and not lay flat. Freezing and working on a frozen cake is much easier and it locks in the moisture as well. I have a really good recipe for vanilla cake with buttercream - not dry at all!!! let me know if you want it!
Hi! 
So, this cake can be made different ways for different flavors. Its a pretty universal cake base - so be creative!
2 cups sugar
1/2 cup light butter (room temperature)
2 egg yolks
2 cups all purpose flour
1 t. baking soda
1 cup Low fat buttermilk
2 t. clear vanilla extract
6 egg whites (at room temperature)
Oven at 320*
Get cake pans ready. This will make (2) 9" round cakes.
In mixer, combine sugar and butter. Cream until mixed well. Add egg yolks one at a time until mixed.
In a separate bowl, combine flour and baking soda.
Measure out buttermilk in a liquid measuring cup.
Alternate between flour and buttermilk adding to sugar & egg yolks, beginning and ending with flour mixture until combined. Do not over mix!
If you are using a Kitchen Aid, remove from mixer bowl and place in another bowl. Clean out mixer bowl and DRY WELL.
Add egg whites and whisk until stiff peaks form.
Add egg whites to cake mix and combine BY HAND with whisk until lumps are gone. Add vanilla extract and combine by hand.
Bake for 25-30 minutes or until done, time sometimes varies. If you are baking larger cakes and doubling or quadrupling them, then switch half way through, otherwise the bottom tends to bake faster than the top rack and will be browner. Cake should be a golden yellow.
SO DELICIOUS!
*To change it up*
Add 1/2 cups finely chopped almonds and replace vanilla extract with almond extract.
or
Add 1/2 cups finely chopped pecans and reduce vanilla to 1t and add 1t butter extract.
Cream Cheese Frosting
1T butter
1 8 oz neufchatel cheese (or cream cheese) *room temp*
1 1lb box powdered sugar *sifted*
1 t. vanilla extract (or almond if making almond cake)
Hello, does anyone have any way to make cake from scratch moist. The cake I make always ends rather dry. At least to me it is dry everyone else always seem to like it.
Hi Pinklee
I make all my cakes from scratch and they are always moist. Here is one of my recipes.
http://www.cakecentral.com/cake_recipe-2107-1-Dark-Chocolate-Mudcake.html
Enjoy!!!
Nati
How do you make a soaking Syrup? Is that where you poke holes in the cake and pour syrup into it? How much do I use?????
Soaking syrup is usually 1 part sugar to 1 part water(I.E. 1 cup of sugar with 1 cup of water) boiled until all the sugar has dssolved. But you can also use liquor straight from the bottle to moisten the cakes. Just get any liquor you want to flavor you cake with(or get plain soaking syrup) and just liberally apply all across the top of the cake with a pastry brush or large spoon. There's no need to poke holes into the cake.
What i've also done is the 1 part sugar to 1 part water and added some flavored oil to it. This also helps flavor the cake more if you want.
For soaking (simple) syrup, one part water to one part sugar, bring to a boil then cool. However, I like to put things like orang peel, cinnamon sticks, etc. while it comes up to a boil. Then just brush the cake until you see it get totaly absorbed and let sit for at least 10 minutes. Liquor (almond, banana, etc.) never hurt either 
Hello, does anyone have any way to make cake from scratch moist. The cake I make always ends rather dry. At least to me it is dry everyone else always seem to like it.
My recipe for soaking syrup is for 2, 8" x 2" round cakes:
1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla
Optional: liquors, like Brandy or Amaretto. You may use others that match the cake flavor.
Boil water. Add sugar. Let it boil for about 10 minutes.. Remove from heat. Let it get lukewarm. Then add vanilla and liquors.
When cake has cooled completely, using a pastry brush or a spray bottle, wet the cake to your desired taste.
Make sure you wet it as you are building it, otherwise the layers will break.
For example, on first layer, soak, fill, then put next layer on top, then soak and ice.
Hello, does anyone have any way to make cake from scratch moist. The cake I make always ends rather dry. At least to me it is dry everyone else always seem to like it.
My recipe for soaking syrup is for 2, 8" x 2" round cakes:
1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla
Optional: liquors, like Brandy or Amaretto. You may use others that match the cake flavor.
Boil water. Add sugar. Let it boil for about 10 minutes.. Remove from heat. Let it get lukewarm. Then add vanilla and liquors.
When cake has cooled completely, using a pastry brush or a spray bottle, wet the cake to your desired taste.
Make sure you wet it as you are building it, otherwise the layers will break.
For example, on first layer, soak, fill, then put next layer on top, then soak and ice.
I have a problem with my layers settling and leaving the part between the layers kinda pushed out after icing. It is not from too much filling, it's apparently from the icing filling in the gap when I ice it and then the cake settling and causing it to bulge. Would this be even worse with a soaked cake?
fytar:
You are pipping the icing dam before filling right? That keeps all the filling in and prevent it from bulging..
I don't forsee a problem if you soak as long as you have the icing dam.
You could press down gently in the middle once you have filled it and have the layers in place to "help" it settle.
Yeah, I use a dam but usually it's just icing and not technically a "filling" and I try to ice it very thin leaving about an inch all the way around. Maybe my cakes are too "fresh" when I stack the layers. I am usually in a hurry and end up with just baked cakes that are cooled but not necessarily "settled"...this happened this past weekend and I think that was the problem mainly - that and the fact that I had to travel with it!! Dohhh!
Yeah, I use a dam but usually it's just icing and not technically a "filling" and I try to ice it very thin leaving about an inch all the way around. Maybe my cakes are too "fresh" when I stack the layers. I am usually in a hurry and end up with just baked cakes that are cooled but not necessarily "settled"...this happened this past weekend and I think that was the problem mainly - that and the fact that I had to travel with it!! Dohhh!
Mmm, that could it be it too. When I can, which is most of the time, I bake my cakes ahead of time, 2 days maximum, so they have COMPLETELY cooled and settled all they are going to settle...
After you soak the cake, how do you frost it? Do you have to wait a while to frost it?
When you freeze a cake, do you defrost it to frost it? If so how do you defrost it?
pinklee: No I don't have to wait a long time to frost it. I wait just about 5 minutes and then I can proceed to frost it. The icing does not absorb any of the syrup...
I made a cake and it was moist, but it stuck to the bottom of the pan and it doesn't have any flavor. I have no idea what I did wrong
do you mind sharing the recipe you used? It didn't have any flavor? Wow, that's strange! 
Posted: Wed Mar 08, 2006 6:54 am
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Hi!
So, this cake can be made different ways for different flavors. Its a pretty universal cake base - so be creative!
2 cups sugar
1/2 cup light butter (room temperature)
2 egg yolks
2 cups all purpose flour
1 t. baking soda
1 cup Low fat buttermilk
2 t. clear vanilla extract
6 egg whites (at room temperature)
Oven at 320*
Get cake pans ready. This will make (2) 9" round cakes.
In mixer, combine sugar and butter. Cream until mixed well. Add egg yolks one at a time until mixed.
In a separate bowl, combine flour and baking soda.
Measure out buttermilk in a liquid measuring cup.
Alternate between flour and buttermilk adding to sugar & egg yolks, beginning and ending with flour mixture until combined. Do not over mix!
If you are using a Kitchen Aid, remove from mixer bowl and place in another bowl. Clean out mixer bowl and DRY WELL.
Add egg whites and whisk until stiff peaks form.
Add egg whites to cake mix and combine BY HAND with whisk until lumps are gone. Add vanilla extract and combine by hand.
Bake for 25-30 minutes or until done, time sometimes varies. If you are baking larger cakes and doubling or quadrupling them, then switch half way through, otherwise the bottom tends to bake faster than the top rack and will be browner. Cake should be a golden yellow.
SO DELICIOUS!
It was really mosit. The texture is really great and I am currently trying it again, with different flavor. I also lined my cake pan with parchment paper so hopefully it works this time.
I bake,freeze and for the filling I cut about 1/4 inch from the edge and make a cut all the way around of about 1/4 inch and take that out. So now you have a flat well and then I put the filling in. No more bulge from the filling. Also, someone here recommended putting a pan of h2o in the oven instead of using the strips around the cake. Thanx, a lot it is sooo much better than the strips. Fearlessbaker
I bake,freeze and for the filling I cut about 1/4 inch from the edge and make a cut all the way around of about 1/4 inch and take that out. So now you have a flat well and then I put the filling in. No more bulge from the filling. Also, someone here recommended putting a pan of h2o in the oven instead of using the strips around the cake. Thanx, a lot it is sooo much better than the strips. Fearlessbaker
No Way! The pan of water in the oven replaces the bake even strips? I got to try that. Anyone else do this method? 
I tried the same recipe again. This time I used fresher buttermilk, I don't know if that will make a difference, the other stuff wasn't expired. And lined the pan with wax paper and the cake turned out wonderful. Nice and moist with good flavor. I had a little batter left that I made a cupcake. The flavor got better the more it cooled. Only have to ice it next I hope that turns out good.
I tried the same recipe again. This time I used fresher buttermilk, I don't know if that will make a difference, the other stuff wasn't expired. And lined the pan with wax paper and the cake turned out wonderful. Nice and moist with good flavor. I had a little batter left that I made a cupcake. The flavor got better the more it cooled. Only have to ice it next I hope that turns out good.
Excellent! This is an unusual recipe for me. I have to try it sometime.
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