I have a wedding cake to do on friday and the bride specifically said that she wants the cake moist (more than what I have done in the past and what she had tasted of mine). I use the box mix and she said that was alittle too dry and if I could make it more moist. How can I do this? I will be making a 12" double layer square in white, 10" double layer in yellow and a 8" double layer in strawberry. Each layer is about 2 inches high. I will be using 3 boxes of white per layer, 2 boxes of yellow per layer and 1 1/2 box of strawberry per layer, how much of whatever I need to make it more moist per layer do I need (if that makes any sense)? Please help with any suggestions ASAP TIA
I usually use the cake mix extender recipe from this site and the cakes are always moist. I also make sure to bake them 25 degrees lower then what the box says, use bake even strips/flower nails, and after I flip the cakes out of their pans, I wrap them in plastic wrap while they are still warm.
One of the things I learned only on is that when you test your cake for doneness, use a toothpick and when you pull it out, you should have a few crumbs on the toothpick. If it comes out clean, it is overcooked. Mine have always been wonderfully moist and last for several days when i do that. If I happen to overcook and the toothpick comes out clean (rarely), I think the cake is too dry.
I also wrap mine in plastic wrap while still warm. I let them cool for 10 min in the pan, then turn them out and wrap them really good and refrigerate...although the refrigeration isn't necessary. My last customer said it was super moist and a week later was still moist! She said it was the best cake she's ever had! 
You can also add a box of the same flavor pudding (or a complimentary flavor), and an extra egg per mix, bake @ 325 instead of 350.
Have you tried a simple syrup wash? These can really add some much needed moisture. I just cook together 1 c. water and 1 c. sugar, stirring to dissolve the sugar and boil it a minute or two. Remove from heat and add in some flavoring - something that compliments the cake - or just vanilla. Then you brush it on the cake. I usually do mine a few times, letting it soak in between brushings, especially if it's from scratch. With boxed mixes, I usually just to it once or twice or it gets too moist.
Good Luck!
These are the things that I've found help make a cake more moist:
sour cream
buttermilk
using some oil in place of a portion of the butter
dry pudding
Also, now, I always freeze my wedding cake layers for at least a day. It really does help with the moistness of the cake. And also baking at a lower temp help with the moisture as well as leads to a flatter top on your cake.
here's a tip i found on the web about getting moist cakes.
http://www.ehow.com/how_2224183_perfect-box-cake-every-time.html?ref=fuel&utm_source=yahoo&utm_medium=ssp&utm_campaign=yssp_art
oh...i forgot to mention this...
i was watching food network a few weeks ago. they were at a famous bakery somewhere...can't remember where. anyway, the baker had been in business for over 30 years and he was sharing some of his secrets. one of his secrets to getting a moist cake was this:
after you take the cakes out of the oven, flip them upside down(i don't remember what he put them down on...i'm guessing something that wouldn't stick. anyway...he said that the steam goes back into the cake and keeps it moist.
isn't that a neat tip??!! 
i couldn't believe it. it made perfect sense.
hope this helps you!
Yup, that tip does the same thing as wrapping the cakes in saran wrap. And it's an excellent tip!
oh...i forgot to mention this...
i was watching food network a few weeks ago. they were at a famous bakery somewhere...can't remember where. anyway, the baker had been in business for over 30 years and he was sharing some of his secrets. one of his secrets to getting a moist cake was this:
after you take the cakes out of the oven, flip them upside down(i don't remember what he put them down on...i'm guessing something that wouldn't stick. anyway...he said that the steam goes back into the cake and keeps it moist.
isn't that a neat tip??!!
i couldn't believe it. it made perfect sense. hope this helps you!
I've used this "trick" for many years now it works everytime! I just flip the cakes upside down on a wax-paper lined cooling rack. Another advantage to this is that the top crust comes off too with the wax paper. This is best for cakes that do not have a dome on the top though.
I agree - bake at 325, Just until the top springs back, and wrap while warm. I tried some of the extenders on this site, and my family/friends just like the plain ol'box mix! But using these tips, I've learned to make a mean Betty Crocker! 
Thank you so much for your tips and ideas. I will try them. Thanks again.
Thank you so much for your tips and ideas. I will try them. Thanks again.
Thank you so much for your tips and ideas. I will try them. Thanks again.
I posted a question on here about simple syrup and it sounds like using a simple syrup in a complimentary flavor could be the right touch to your normal recipe you use.
What a great post - lots of great tips to use!
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