How do I make my vanilla cakes moist. I had a customer tell me that me cakes taste good but that they are too dry. Help!!!

I add pudding to the mix and freeze my cakes.

I always have compliments on the moistness.

I use WASC - have you tried it? It's always moist.

Oh and I freeze too...

Or you can add sour cream too.

I too love the WASC. I freeze my cakes as well. Sometimes, I also doctor a boxed mix to get a denser crumb and a cake more suitable to carving/covering with fondant. I use one box mix, 4 eggs, 1 cuup milk, and 1/3 cup butter (this is in place of the instructions on the box, not in addition to them).

I think I'm the only one on this site who doesn't care for WASC cake. The surface is a bit "gummy" for me. Anyone else had this problem?

agree with Harleydee, sour cream, about 1/2 cup per standard recipe

Kinda hard to give advice without knowing how you make your cakes. Box or scratch? If scratch, what is the recipe? When do you bake? Do you freeze, refrigerate or leave on the counter before they are iced? How far in advance do you ice?

My moist "secrets", depending on what flavor/effect I'm after are adding (not all in the same cake!)pudding mix, sour cream, buttermilk or use a heavy "moistening" syrup. I never have dry cakes. The last WASC I made stayed fresh and moist in the fridge in a cake keeper for almost four days!!!!

My recipe is as follows:

3 cups of cake flour sifted
2 bars of salted butter
2 cups of sugar
4 eggs
3tsp of dominican vanilla
3 tsp of baking powder
1 cup of milk

I bake, then crumbcoat once they cool down w buttercream icing.
I use the inverted nails and bake strips.

I bake at 325 convection for 37 minutes

It's a basic 1-2-3-4 cake, should be okay. Are you over-baking? Leaving them out to long? Putting them in the fridge unwrapped (the fridge dries out baked goods enormously).

and remember, people sometimes think that scratch cakes are dry, even when they are not. Those folks were usually raised on the gummy sogginess of boxed mixes.