Dry Cake....please Help!!!

Decorating By cavette Updated 11 Aug 2008 , 9:08pm by cavette

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cavette Posted 11 Aug 2008 , 7:04pm
post #1 of 10

I have had Three cakes come out Dry Please what am I doing wrong? All three times I used BC cake mix, not sure if that is the issue!! Is it better to make cakes homemade or boxes,and is there anyway to make sure they will be moist!!!? Thank You in advance!! icon_biggrin.gif

9 replies
PinkZiab Cake Central Cake Decorator Profile
PinkZiab Posted 11 Aug 2008 , 7:52pm
post #2 of 10

Box cakes are generally more moist than scratch cakes. If you are drying out a box cake mix it means you are most likely overbaking it,

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cavette Posted 11 Aug 2008 , 8:09pm
post #3 of 10

That's what my Aunt told me.....I try to use a timer when I bake....I was thinking maybe I should set the oven on a lower temp.! I made a cake about three days ago and it was very moist so maybe I timed it just right!! Trail and Error I guess!!

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projectqueen Posted 11 Aug 2008 , 8:25pm
post #4 of 10

Also, some times ovens can be baking at a temperature hotter than what you set it for. If you have an oven thermometer you can check and see if the temperature you are setting and the temperature you are baking at are the same. If you are using a timer and your cake is still getting overdone, the oven may be the problem.

Good luck!

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funbun Posted 11 Aug 2008 , 8:39pm
post #5 of 10

I agree with projectqueen, Invest in an oven thermometer. thumbs_up.gif
I always bake my cakes in a 325 oven and have moist and tasty cakes, try lowering the temp and see what happens.
HTH icon_biggrin.gif

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CoutureCakeCreations Posted 11 Aug 2008 , 8:43pm
post #6 of 10

I was having the same problem. I got an oven thermometer and realized that if I was baking at 350 I was really baking at 400. BIG DIFFERENCE.
Lower your temp and use a thermometer.

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mbalis Posted 11 Aug 2008 , 8:45pm
post #7 of 10

I agree - you have to use an oven thermometer - even if your oven is new. I bake at 325 always. I also wrap the cakes right after the ten minute cool-off when they come out of the pans. I never have dry cake that way.

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PinkZiab Posted 11 Aug 2008 , 8:47pm
post #8 of 10

Also, when you test your cake (with a skewer or toothpick) don't wait for it to come out completely clean... if it does it's likely already overbaked. It should be moist (not wet with batter) with some crumbs clinging to the tester.

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LSW Posted 11 Aug 2008 , 9:01pm
post #9 of 10

I agree with all of the posters, I've used BC cake mixes for years and always bake them at 325, no problem. I did have a problem once where the cake came out dry and nasty. Turns out the expiration date on the box had passed and I didn't even notice it. Good Luck!

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cavette Posted 11 Aug 2008 , 9:08pm
post #10 of 10

I want to say Thank you for repling so quickly...I'm going to go to wal-mart and invest in one ASAP!!! I love this site because people don't mind helping others and thats what makes the soul warm!!!! Plus This site has the Best cakes ever!!!!!

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