5 Secrets for How to Make a Cake More Moist

Have you ever taken the time to make a cake from scratch only to have it turn out dry? Isn't that the absolute worst! I'm sharing my top 5 secrets for how to make a cake more moist!

When I started baking I struggled with dry cakes especially when making vanilla cakes. Dry cakes are the worst type of cakes. It's actually why I avoided making vanilla cake for so long. Over the years I've learned how to make cakes that are not only fluffy and delicious, but also extremely moist! Without further ado:

Tips for How to Make a Cake More Moist:

Measure Flour Properly

It's so important that you measure your flour correctly. NEVER use your measuring cup to scoop flour out of the flour bag. This causes excess flour to be packed down into the measuring cup and you'll end up with way too much flour. Flour is drying, so your bake will end up dry. For the most accurate measurement, weigh your flour. Alternatively you can use a spoon to scoop flour into your measuring cup and then level off the top with a knife.

Don't Over Bake Your Cake

This sounds like a no brainer - of course. But leaving your cake in the oven just a few minutes too long can cause your cake to become dry. I like to set my oven timer for 3 minutes before the recipe recommends the cake will be done. This way I can watch through the oven door to check if the cake is complete. When you believe your cake is done, insert a knife or toothpick into the centre of the cake. Your toothpick should have a few moist crumbs, but no cake batter.

I typically bake my cakes at 350 degrees F, but if you are new to using your oven for cakes I recommend starting at a lower temperature like 325 F.

It's also very helpful to use an oven thermometer. Ovens all run a little differently, and you would be surprised to see what the temperature inside your oven is compared to what it's recording on the outside. You can find oven thermometers at most stores, but here are a few reviewed ones.

Make sure to use the middle rack of your oven to avoid the cake from cooking too quickly as it would if it is on the bottom rack.

Use a Cake Recipe that Has Vegetable Oil

I love using recipes with oil in them in addition or instead of butter. Oil provides so much moisture to cakes and cupcakes and can keep your bakes moist for several days! Most of the recipes on this site including our carrot cake recipes, vanilla cake recipe, and chocolate cake recipe use oil.

Use a Simple Syrup

If you're concerned about your cake being dry (or know you've over baked it and it's for sure dry), a simple way to infuse some moisture into the cake is by adding simple syrup. Simple syrup is made by heating sugar, water, and usually a flavouring (I like using vanilla bean, lavender and so many more) to create a syrup. The syrup is then brushed over the entire cake in a thin layer and provides some extra moisture! Take care not to add too much simple syrup or your cake will get soggy. Here's my favourite lavender simple syrup!

Store Your Cake Properly

Once you've baked your cake it's imperative to store it properly to maintain optimal moisture! Allow your cakes to cool until warm on a cooling rack. Next wrap the warm cake layers in plastic wrap twice. Put into a freezer bag and place directly into the freezer. When you're ready to decorate your cakes, remove them from the freezer 3 hours prior to decorating.