What trick (or proven techinque) do you use to get your cakes SUPER MOIST. Whether doctored box or scratch. Inquiring minds would like to know.
Freezing always gives me a beautifully moist cake!
WASC type cakes always produce very moist cakes, but I agree with freezing. I usually wrap my cakes in saran wrap about 15-20 min after they are out of the oven. I then double wrap in foil and place in the freezer.
For scratch cakes, look for ingredients like sour cream, buttermilk, oil, or milk. They contribute to moisture. Also, I take my cakes out of the oven just shy of being done... a few moist crumbs on the toothpick. It continues to cook after it is out of the oven.