What are your secrets for keeping your cakes moist. Mine are always dry especially around the edges. Even after icing, it doesn't soften it much. I just wanted to get some tips from those of you that do this for a living.
TIA
Are you using a cake mix or making your cakes from scratch? I have found like I like "doctored" up cake mixes the best. There is a cake mix extender recipe on this site that I LOVE. My cakes are always soo moist and tasty! Get rave reviews everytime.
If it's a scratch cake I like to use a little bit of sour cream and if it's a box mix I like to add pudding to the mixture. I have even heard of people adding mayo to their scratch cakes, It all depends on what your preferences are. 
I agree with pp, it sounds like you are over-baking them. I have had this problem before too, the inside would not be done so the edges would end up being too dry. Perhaps try baking @ 330 degrees instead of 350 if this is the problem?
The simple syrup is a good solution if you do end up with a too dry cake though. I think there is a recipe on this site.
Try using buttermilk for your recipes - scratch or mix. Use 2-4 Tbsp. more buttermilk than whatever liquid you normally use. Sour cream really makes a great cake as well.
I also agree that you may be over baking them. Maybe your oven is too hot. Check it with a good oven thermometer.
Good luck.
Michele
Now I don't know that this has anything to do with it or not but when I use oil in my cakes they are much moister, we had a Wilton instructor tell me and my mom to use butter in our cake mixes, mom does and her cakes are just not as moist. We do everything else about the same. We both us sour cream and I know that helps with the moistest. The butter thing maynot have anything to with it but that's just my observation.
Now I don't know that this has anything to do with it or not but when I use oil in my cakes they are much moister, we had a Wilton instructor tell me and my mom to use butter in our cake mixes, mom does and her cakes are just not as moist. We do everything else about the same. We both us sour cream and I know that helps with the moistest. The butter thing maynot have anything to with it but that's just my observation.
I'm with you. I think it is the butter. When I have used DH Butter Cake Mix (used to ALL the time) on my practice cakes or just to try something new, my friend's husband (my OFFICIAL taster LOL) says it's just not as moist as my others. That's the only thing I could figure out, so I stopped using it!
I think when you substitute 1/2 of your liquid with Coffee Creamer (liq) it makes it moister!
Beth in KY
I wrap my cakes in saran wrap as soon as I can take them out of the pan, this traps the vapor given off by the cake as it cools. The first time I did this everyone wanted to know what I had done differently to the cake, it makes that much of a difference. This was a tip I learned on this site. Hope it helps.
I wrap my cakes in saran wrap as soon as I can take them out of the pan, this traps the vapor given off by the cake as it cools. The first time I did this everyone wanted to know what I had done differently to the cake, it makes that much of a difference. This was a tip I learned on this site. Hope it helps.
AGREE!!! I don't get anymore dry cakes now that I'm using that tip also!!!!
It does sound like you may be over baking your cakes. If the centers are not getting done place a flower nail upside down (gread your flower nail) in the center of your cake and this will help the middle of your cake bake. Also, if you don't have an oven thermometer I highly recommend one.
Jacqui
Man, this thing needs spell check. I meant grease your flower nail.
Jacqui
How much sour cream do you add. I had read this before on cc. I tried it last week and I used 1/2 cup for a 11x15 scratch sheetcake. Am I adding too much or too little?
I haven't tried wrapping in saran wrap yet. I always wait until the cake has cooled. If you wrap in saran out of the oven does the cake stick to the wrap?
I use egg whites instead of whole eggs (in all of my flavors), and use unsweetened applesauce instead of oil...everyone always comments about how light and moist my cakes are...
I've wondered about this. I always use just egg whites in my WHITE cake, but, haven't tried it with other flavors. But, I WILL NOW!!
Beth in KY
Wow! 
thanks for all the responses everyone! I used a doctored cake mix (using the extender recipe from this site) the last time I made a cake. I plan on using it again. The middle of the cake was great! Just the outside edges were a little crusty. I like for the whole thing to be really soft! My mom said I am just being too critical of myself, which is true. I am so type A. Oh and I also wrap my cakes as soon as they come out of the oven. I go ahead and level them and then wrap so the steam and moisture will be trapped inside. It works great! I think next time I will just turn the temp down to 325 or 330 and see how that works. I have to do a chocolate one next week and those always seem to be more moist than vanilla ones do. Anyways! thanks again for all your great advice!
Allison
Allison - since you say the centers are fine, what do you use to grease your pans?? I discovered that when I used a spray (like PAM) that the edges of the cakes were hard. I then switched to using the homemade pan grease and it works like a charm. I also bake only at 325.
I didn't get to taste either of the cakes I did this weekend, but the sour cream seemed to make a diff. My customers said they were delish. Next time I will use the sour cream and wrap the cake right out of the oven. Thanks for the tips. I JUST LOVE CC!
When I make my cakes, I do the following:
bake in Magic Line pans
preheat oven to 325 degrees
use pan grease to grease pans
use bake even strips
use the cake mix extender recipe from this site
take cakes out of pans after they're cooked and cooled for 10 minutes and wrap them in plastic wrap
All of this seems to help in a moist and really yummy cake.
I agree with Quadcrew on the Pam - always get crusty edges with that stuff!
Great tips! Thanks for sharing.
I've been looking to try the sour cream as well but wasn't sure how much to add. Is there a rule?
Also, any tips on keeping the edges of chocolate cakes from getting hard?
If you're following the cake mix extender recipe on this site, then you would add 1 cup of sour cream along with the other ingredients.
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