Hello everyone!

So I have a concern. I've been making a vanilla cake for quite some time now and have never had any complaints on the recipe. I usually bake 1-2 days in advance and do refrigerate my cakes and cover them with a cake container. I baked cake Friday, decorated Sat (naked cake) and delivered Sunday. Well I received bad news and was told the cake was super dry.... customer didn't ask for refund. I've made naked cakes before, same process as always and have never had a complaint- if anything I've had repeat customers for same flavor.

Funny thing is, I had scraps left over and they were moist and fluffy like the cake. I actually threw them out because hubby and I couldn't stop eating them. Something isn't setting right in my stomach, I don't know what to think anymore.

Any thought?

Also, I forgot to mention- I always simple syrup my cakes.

I'm wondering if it might be the naked cake part that prompted the 'call of dryness' -- where the edges of the cake might have been off putting -- did you use a glaze or anything --

was the cake wrapped tight in the fridge because the cold in there can dry it out --

if it was a cake made with butter once it gets cold, it tightens up the texture -- it can be restored to it's previously  softer state if it is microwaved for literally a few seconds but if just kept at room temp after being fridged it stays tight and looses that fluffiness we enjoy and people call it 'dry' --

sorry that happened -- always  a punch in the gut when a complaint wafts in -- do your research and then let it go -- don't let it mess with your head -- you are a solidly good baker -- 

I honestly do not know what happened. I never wrap my cakes when I place in the fridge, I always just place in an air tight container and have never had a complaint til now. I did use a simple syrup on all the layers and used a Swiss meringue buttercream as a filling and on the outside of the cake. 

It's been driving me nuts actually. I'm going to bake myself a cake and do the exact same thing I did and see if it was truly dry. I appreciate your kind words! 

so it's not a butter cake?

It's a vanilla cake, uses both butter and oil.

We all have different taste buds.  I tend to agree with Kate on this … possibly a stab at getting a refund 

I used oil in my cakes or I kept them out of the fridge for this reason -- 

try it with your next white cake -- fridge a piece, let it come to room temp then compare it to cake that was never chilled -- without icing -- something fresh baked --

I guess it would depend on how much butter you have in there but it's a real clear difference in an all butter white or yellow cake