Is there anything I can put in my cakes to make them stay moist longer. I am working on a caramel cake and it always comes out to stiff. Will putting sour cream or buttermilk work. How much would you put in. I bake with two nine inch pans. If anyone could give some tips I thank you. 
I cut the tops off all of my baked layers to level them, then I brush a simple syrup on the cut surfaces. You can flavor the simple syrup however you chose. With a caramel cake you might flavor the syrup with hazlenut, or pecan extract, or add some caramel liqueur to the syrup. Simple syrup is just equal amounts of granulated sugar and water, boiled till the sugar has dissolved, then flavored and allowed to cool. I use a pastry brush and just brush it on the cake surface, enough to moisten but not saturate. Hope this helps.
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