Quick Summary: To make a cake moist, build moisture into the batter with oil, buttermilk, yogurt, or a starch like instant Clear Jel or pudding mix, keep the wet-to-dry ratio right, and avoid overbaking by baking at a lower temperature and pulling the cake the moment a tester comes out with a few moist crumbs. After baking, brush the layers with a light sugar syrup and store the cake well wrapped to keep it soft for days.
Have you ever admired how a bakery can make such moist cupcakes and lovely cakes with the simplest ingredients?
Cake baking can be challenging, but it is worth the effort. To start, measure your ingredients, mix them in the proper order, and bake.
When your cake turns dry and dense, the most common mistakes are using the wrong ingredients, over-mixing, over-baking, or baking at the wrong temperature.
This article answers your most common questions, from what makes a cake moist to how to make a cake moist when a recipe leaves it dense and dry.
It will also share tips and tricks to make a cake fluffy and soft and improve your recipe for even moister results.
The secrets to a moist cake are choosing the right ingredients and techniques, which I will share today. So, the future is here, and it is all about knowledge.
You, too, can make your own moist cakes (pound cake, bundt cake, sponge cake, red velvet cake, carrot cake, etc.) from scratch or use a box cake mix to get started.
Ingredients for moist cake
There are a few magic ingredients for making moist cake, also called wet cake or juicy cake, from vegetable oil to buttermilk to instant clearjel.
Vegetable oil
While most cakes are made with butter, moist cakes are oil-based. This Oil Sponge Cake is an excellent example of how you can make the moistest sponge cake with oil instead.
Butter and oil are two different creatures. So when it comes down to making your cakes moister and softer, use vegetable oil or grapeseed oil in place of butter. They both have a neutral flavor.
You can also replace butter with sunflower, canola, or mild olive oil, or use a combination of butter and vegetable oil in your cake recipes.
To substitute oil for butter, use 20% less. For every 100 grams of butter, use 80 g of oil.
Oil cakes have an interesting texture because different oils behave differently. These cakes have a fine crumb and velvety texture, and stay moist and soft at room temperature and in the refrigerator.
On the contrary, butter cakes are more flavorful, but they firm up in the fridge. To enjoy the best slice of butter cake, bring it to room temperature 30-60 minutes before tasting.
Yogurt
Most yogurt cakes are made with plain yogurt, which is a mistake. Instead, the best yogurt cakes use high-quality dairy products to create a soft, fluffy texture.
You can't go wrong replacing yogurt with cottage cheese, quark, Greek yogurt, or ricotta, or adding a tablespoon of fresh cream (crème fraîche in French) or sour cream.
With more fat, your recipe will result in an airy, fluffy cake perfect for any celebration.
Mayonnaise
Mayonnaise is another ingredient that keeps cakes moist. Homemade or store-bought, it contains oil and eggs, which are already on the ingredients list for a moist cake. So it's no wonder mayonnaise improves the cake's texture.
Mayonnaise becomes a secret ingredient for chocolate cake since they tend to become dense. It also makes a boxed cake moist and gives the crumb tenderness. Plus, the vinegar in the mayonnaise enhances the flavor and prolongs the shelf life of your cake.
What's the best? As a surprise, you will never detect the taste of mayonnaise when tasting. It adds only a slight, noticeable saltiness. You can replace butter with mayonnaise or add a tablespoon to the cake batter.
Buttermilk
While both milk and buttermilk make cakes moist, the latter is superior. Buttermilk-based cakes have a lighter texture, finer crumbs, and a tangier taste and flavor than those made with milk.
Even more important, the lactic acid in buttermilk breaks down the long strands of gluten in the cake batter or dough. Thus, this makes your bakes even more tender.
Don't have buttermilk on hand? No problem. Just pour one tablespoon of vinegar into a one-cup (236 ml) measuring cup, then add milk to fill the cup. Wait 10 minutes; your buttermilk replacement is ready.
Sugar
What is the deal with sugar? Does it provide moisture to cakes? Well, it is a hygroscopic (water-attracting) substance.
That means when you add less than your cake needs, you reduce the cake's ability to retain moisture. So keep that in mind when making your recipe.
While white sugar is the most common cake ingredient, brown sugar is what makes your cakes moist. Due to its molasses content, it adds extra moisture and tenderness to your bake.
You can replace white sugar with brown sugar 1:1, or use half the white sugar if you are concerned about the cake's color (brown sugar makes the cake darker).
Baking soda
It is a miracle product at home, especially in the kitchen, and a secret ingredient for ultra-soft cakes.
If a cake recipe uses buttermilk, it usually requires adding baking soda to baking powder.
Baking soda reacts with the acidic buttermilk and creates a fluffier crumb.
Mix the leavening agents and flour before stirring, then sift a couple of times. This way, you can be sure the chemical leaveners are evenly distributed in the batter and rise evenly.
Cake flour
Another effective trick is to cut the regular all-purpose flour the same as plain flour) with cornstarch, potato starch, or ground almonds (â…” flour, â…“ of the rest).
But don't replace any more than 40% of the flour with the starch; otherwise, the cake will crumble when cut. You can also use cake flour instead of all-purpose.
In these cases, your cake will retain moisture and won't dry out when baked.
Instant clearjel
If you have never heard of instant clearjel, it is time to discover it. Instant Clearjel is an unflavored pregelatinized starch, known as modified starch, that makes cakes moist and tender.
According to the study "Effects of Utilization of Modified Starches on the Cake Quality,"
...the addition of 10% pregelatinized starch had a positive effect on the quality of cakes.
Clearjel, also spelled Clear Jel, should be mixed with dry ingredients. The cake batter with instant Clearjel will hold moisture before and after baking, giving your bake that lovely texture.
Instant pudding mix
Interestingly, instant pudding mix contains modified corn starch as one of its ingredients, which also benefits cakes by making them moist and tender. It is an excellent alternative to Clearjel.
Dr. Curtis Luckett of the University of Tennessee, Knoxville, one of the world's food science researchers, reveals another secret to moist cake: the pudding powder. Watch this short video as the professor explains why and how pudding mix improves cake texture.
Replace 10% of the flour with instant pudding mix to make your cake extra moist.
Although Clearjel and instant pudding mix represent modified starches, not all starches, including modified ones, retain moisture in cakes.
Cake enhancer
Made with rice starch and vegetable fats, the cake enhancer is called the "miracle ingredient" by King Arthur. It works as a stabilizer and makes the cakes and bread moist and soft.
So how to moisten cake? King Arthur bakers suggest adding 2 to 4 tablespoons of cake enhancer to your batter or bread dough for a better baking result.
Applesauce
Making an apple-flavored cake is much easier when you add applesauce to the batter or mix in grated apple. The resulting texture of your finished product will be light, soft, and moist.
Flax seeds
Another way to make moist cakes is to replace eggs with pureed flax seeds.
Place three tablespoons of ground flax seeds in a blender, add 5 to 6 tablespoons of water, and blend until you obtain a brown sticky cream.
Then pour it into the batter, mix with a whisk, and bake. You will be surprised by how moist your cake is, even without eggs.
Other ingredients
For an ultra-moist cake, try a few extra tips. For example, replace water with whole milk, use heavy or whipping cream, or use real butter instead of margarine or shortening to achieve the perfect cake texture.
Sweeteners like honey, corn syrup, and molasses help retain moisture inside the cakes, so they stay fresh longer. Plus, these sweet flavors will make your baking taste better.
Adding extra egg yolks to the batter helps it retain extra liquid. Add the number of eggs required in the recipe, plus add two more egg yolks.
Or, replace two whole eggs with three egg yolks, or use 3 to 4 whole eggs instead of two. You will be pleased with the result: your cake will have an even richer, fattier taste.
Finally, a small splash of mineral water can work wonders. The carbonic acid adds extra fluffiness.
How to make a cake moist
So how do you make a cake moist beyond the right ingredients? There are a few more tips for creating an even softer, moister crumb.
While ingredients (buttermilk, yogurt, oil, ClearJel, etc.) play an essential role in enriching cakes and making them moist, there are other secrets to make a cake more moist:
- Decide on the right recipe
- Don't double the recipe
- Choose the right ingredients
- Have the correct ratio between wet and dry ingredients
- Get ingredients to room temperature
- Keep the order of ingredients
- Use the proper mixing method
- Don't overmix
- Choose the right cake pan
- Set the oven to the right temperature
- Don't overbake
- Don't open the oven door
Decide on the right recipe
Choosing the right recipe for a moist cake isn't easy. First and foremost, check whether the cake recipe already includes ingredients that make cakes moist.
If you are a beginner baker, choose a moist cake recipe to start. As you grow, you will experiment with changing the recipe ingredients, but be prepared for trial and error.
Don't double the recipe
To ensure the best taste and texture, never double a cake recipe: make the cake batter twice. That way, you can avoid under- or over-mixing and uneven distribution of leavening agents.
Choose the right ingredients
Using the right ingredients is the key to making a moist cake. Baking requires precision in choosing and measuring ingredients.
Even if you have multiple charts for substituting one ingredient for another in baking recipes, it doesn't always work. A great example is the difference between baking powder and baking soda; they are not interchangeable.
If you are new to baking, stick to the recipe until you learn the baking basics, especially how ingredients work.
Measuring your flour and other baking ingredients correctly helps achieve a moist cake. Choose the weighing method you prefer: using a kitchen scale or measuring cups.
Have the right ratio of ingredients
A cake turns out dry when the wet-to-dry ingredient ratio is off. In a dry cake, the flour is out of balance with the wet ingredients. You should use more liquid content, such as buttermilk, oil, and eggs, to avoid a dry cake.
The same applies to a cake that tastes too wet. For a runny cake batter, you should add a little more flour. So, finding the right ingredient ratio is one of the key factors in making moist cakes.
Room temperature ingredients
To ensure your cake becomes a delicate and enjoyable treat, using room-temperature ingredients is essential. Take them out of the fridge at least an hour before you start preparing.
If you forgot and cannot wait, warm the milk in the microwave for 15-30 seconds. The same thing goes for yogurt and ricotta.
To warm the eggs, immerse them in a saucepan with warm water for a few minutes. Soften the butter slightly in the microwave or a double boiler.
Once started, beat the butter until creamy before adding the eggs one at a time, mixing constantly between each addition for half a minute on medium speed (you can also do this by hand).
You want everything mixed well but not rushed; this way, you will get a fluffy cake full of flavor.
Keep the order of ingredients
To make a cake, you need eggs and sugar. But what about the other ingredients?
And how do they interact with each other when being mixed up together at different points during baking timeframes?
Let's break it down. For a soft cake, follow this order: add the eggs first, beat them with the sugar, add the melted butter, and then add the sifted flour with the leavening agent.
Or you can beat the butter with the sugar until creamy for 3 minutes. Next, add the eggs one at a time, mixing for half a minute each; then add the cream and, finally, the dry ingredients. In general, it takes 7 ½ minutes to smooth the batter.
You can separate the egg yolks from the whites for a soft and fluffy cake. Add the yolks to the batter, then beat the egg whites in a separate bowl.
The good tip is to place the container in the freezer for 10 minutes before beating it. This way, you will get a very firm, snow-like effect.
Use the proper mixing method
Making moist cakes is all about creating an emulsion. First, you cream the butter and sugar. Then, adding eggs to the creamed mixture is scientifically known as making an emulsion.
So here is one simple trick to implement: add eggs one at a time, stirring each for at least 30-60 seconds.
As per Taste of Home,
If you add all your eggs slowly, it will give everything a chance to get to know each other, mesh together and become one.
So, even in a hurry, don't put all the eggs into the batter at once. It is worth the extra few minutes. Breaking the eggs one at a time is key to making an ultra-moist cake.
Don't overmix
Overmixing is the worst. When mixing your cake batter, avoid exciting the gluten by stirring too hard.
Mix all the ingredients except the flour in less than 6 to 8 seconds. Once you add the flour, baking powder, and baking soda, stir very quickly to combine.
What does it mean? It is enough to run a hand whisk or rubber spatula through the batter a few times to ensure no lumps and the batter is homogeneous.
If you use an electric mixer or stand mixer, be especially careful not to overdo it; switch to slow speed. Also, keep an eye on your mixture, and don't let things get out of hand.
Choose the right cake pan
The material, color, and shape of your baking pans can make all the difference in how you bake.
Baking with silicone molds is easy: remove the cake and clean the mold with little effort.
Metal baking pans are durable and, most importantly, heat-resistant, but they also conduct heat well. As a result, your cake will be browned evenly.
With dark-colored metal pans, expect dry, crispy edges because quick heating causes this type of cookware to generate more heat than other surfaces.
One of the best in the market is Fat Daddio's round cake pans which are light-colored and distribute heat evenly.
When baking in dark cake pans, reduce the oven temperature by 25°F (about 15°C) more than the recipe suggests.
If you ever need to adjust your baking pan size, use this simple cake pan converter. Or learn how to adapt a cake recipe for different-sized pans.
You can bake your cakes in individual cake pans of any shape (round, square, rectangular), bundt cake pans, or switch to baking on sheet pans like Christina Tosi.
The best thing about this method is making different-size cakes without needing any pans.
The layers are also cut into perfect shapes, with a soft and moist edge on each one. You can use cake rings or even a simple plate as a round guide.
Set the oven to the right temperature
Always preheat the oven to the temperature called for in the recipe. The standard oven temperature for baking cakes is usually in the range of 325°F to 350°F (163°C to 177°C) or higher. However, the cake baking temperature depends on the kind of cake you make.
Try to bake your cakes at a lower temperature. Baking at high temperatures dries out the cakes. To make sure your oven is set to the right temperature, use an oven thermometer to check. This makes sense when buying a new oven.
Don't overbake
It is essential to know when your cake is fully baked because the texture and flavor can change if it is overbaked.
Overbaking is one of the fastest ways to dry out a cake, so treat the last few minutes as the most important. Position also matters: bake on a rack set in the upper third of the oven, where the heat is gentler than near the bottom element, so the base does not scorch while the center finishes.
How to check if the cake is done?
The edges pull away. Look for the cake pulling slightly away from the sides of the pan. This is the first sign the cake's ready.
Toothpick test. About 5 minutes before the end of the baking time, use the toothpick test to check your cake. Insert a toothpick, a thin wooden skewer, a paring knife, or a cake tester into the center of the cake. If they come out clean or with a few moist crumbs, the bake is done.
If the batter or dough still sticks to the skewer, you should add another 3-5 minutes. But continue testing your cake in 1-minute increments. Why? Because there is a 30-second window between the perfectly baked and over-baked cake.
The cake springs back. You can remove the cake from the oven and press it carefully. If it springs back instead of sinking under your touch, the cake is baked.
Internal cake temperature. You can check the internal temperature of the cake using a cooking thermometer. Most cakes are fully baked around 210°F (99°C), although it depends on the type of cake.
Don't open the oven door
When preparing a cake, it is essential not to open the oven door for at least half an hour from the beginning. Let the batter rise. This will ensure your bake is soft and well risen.
How to keep a cake moist
You may be wondering about how to keep cake moist after baking. Let's unlock a few secrets to keep a cake moist and fresh for a long time:
- Let the cake cool down
- Store the cake in an airtight container at room temperature
- Refrigerate or freeze the cake
Let the cake rest
As soon as your cake comes out of the oven, let it rest for at least 10 minutes in its mold, covering it with aluminum foil.
The steam that rises from the cake pan will condense on the foil. This little trick will help the cake stay moister. Once the cake has been removed from the mold, let it cool on a wire rack.
Store the cake properly
When storing your cake, keep it covered; otherwise, the moisture will disappear.
Use an airtight container or a glass jar, or cover your cake with aluminum foil, closing the ends well. If you plan to assemble your spongy cake the next day, cover it with plastic wrap.
You can use a simple trick that helps keep your cake moist longer. Just place an apple slice into the container with the cake. The apple's moisture helps keep your cake fresh. However, this doesn't work for yeasted baked goods.
You can store an undecorated cake overnight at room temperature. However, keep your cake out of sunlight during the day, since heat increases moisture loss.
A fridge is fine for short-term storage, especially for an oil-based cake. Store cheesecake and fresh fruit cakes in the refrigerator.
But if the fat component is butter-based, it's better to avoid chilling your cake, as it will harden. Instead, store sponge and yeast cakes in an airtight container in a cool, dry place in the house. However, it depends on the cake filling too.
Storing the leftover cake is trickier since it loses moisture faster. Cover the sliced cake with plastic film or aluminum foil.
You can try attaching a slice of toast to your cake with toothpicks and placing it in an airtight container. Isn't this trick genius? In the book "Super Tricks for Kitchen and Household," the authors know their stuff.
Freezing the cake is a better option if you need something longer-lasting. However, remember that cakes freeze differently, so some may get dry when stored this way.
How to make a dry cake moist
What if your cake is too dry? How to fix a dry cake? The good news is that you can rescue your cake. You can make it irresistibly moist with a few handy hints. But how to moisten a cake?
Soak the cake
A brushing syrup is the simplest way to add moisture back after baking. Warm two parts sugar with one part water until the sugar melts into a clear liquid, then remove from the heat and let it cool to room temperature before it touches the cake.
Once the syrup is cool, dab it over the top of each layer with a soft brush, letting the sponge drink in a light, even coat rather than pooling. A single pass is usually enough; the goal is a moist crumb, not a wet one.
For extra character, steep flavor into the cooled syrup: a splash of vanilla, strong coffee, citrus zest, dark rum, or Amaretto all work well. For a family-friendly version, swap the alcohol for apple or orange juice.
Have you ever heard about poke cakes? They are moist, maybe even the moistest cakes ever. Poke holes in the baked cake with a wooden skewer, a fork, or the handle of a wooden spoon, then drizzle it with a flavored liqueur (apple or orange juice for kids). Then you let it sit for an hour.
But be careful with soaking your pastry: it may become soggy. Moreover, soaked cakes tend to spoil faster. So you should eat the cake as soon as possible.
For yeasted cakes, you can apply a thin layer of melted butter over the crumb. Leave it for half a day and enjoy.
Add moisture with filling.
If your cake dried while baking, you can use a simple trick. Try filling it with cream and decorating it with sliced fresh fruit.
First, cut your sponge cake into 2-3 layers using a cake leveler. Then, soak each layer with a simple syrup using a silicone brush.
Then, spread jam, whipped cream, buttercream, or cream cheese frosting over the layers. Finally, cover the top and sides of the cake well.
Make sure that the cake harmonizes with the filling. For top tips on flavor combinations, see the dedicated post.
You can decorate your cake with fresh fruit that releases the perfect amount of moisture to keep your cake moist and flavorful. Then store the decorated cake in a cake carrier with an airtight seal.
Serve your cake with jam or butter
This grandma's tip is simple but effective, and you should try it. Spread room-temperature butter, cream cheese, jam, or preserves on a cake. This adds moisture to your cake and can even revive dry cake leftovers.
How to make a box cake mix moist
You can learn how to make a cake moist even from a boxed mix, since a few small changes make it bake up as soft as a scratch cake. Swap the water the box calls for with buttermilk or whole milk, and use melted butter or oil instead of the amount listed to add richness and softness.
Stir in one extra egg for structure and a light chew, then add a spoonful of sour cream or plain yogurt for tang and extra moisture. A small package of instant pudding mix folded into the dry mix also helps the crumb hold water. Bake a little below the box temperature and check early so the cake never dries out.
Moist cake recipes
With all the above must-have cake tips, you are now equipped with the knowledge never to serve another dry cake. So what cake to start with?
Try this best moist cake, French Chocolate Cake, perfect for everyday and special occasions. It is super moist, rich, and full-flavored, is made with five ingredients, and is ready in under an hour.
Another lovely cake is a flavorful cake with oil instead of butter. So give a simple Sponge Cake a moist upgrade with this Oil Sponge Cake.
Finally, Banana Bread With Mayo is a great way to elevate a simple Banana Bread with more moisture.
FAQ
What is the secret to a moist cake?
There is no single secret, but the biggest lever is fat and liquid. Cakes made with oil, buttermilk, yogurt, or sour cream stay softer than plain butter-and-milk cakes, and a starch like instant Clear Jel or pudding mix helps the crumb hold on to that moisture. Pair that with a lower oven temperature and careful timing so the cake never overbakes.
Why is my cake dry?
Your cake can be dry because of the wrong ratio between dry and wet ingredients, overbaking, or incorrect storage. Choose a moist cake recipe, bake it at a lower temperature, and store it in an airtight container.
How do you make a cake moist with pudding?
Due to a modified starch, an instant pudding mix helps moisten a cake. When baking from scratch, replace 10% of the flour with the pudding mix. If using a cake mix, add one small (3.4-ounce) package of instant pudding.
How do you keep a cake moist overnight?
To keep a cake moist overnight, store it wrapped in plastic film and aluminum foil. You can also use a well-sealed cake carrier to hold the cake with or without frosting.
How do you store a cake overnight?
It depends on whether the cake is frosted. Store an unfrosted cake well wrapped in plastic film and aluminum foil at room temperature, and keep a frosted or cream-filled cake in a sealed carrier in the refrigerator.
How do you keep a cake fresh?
Proper storage is the key to keeping a cake fresh. Store the cooled whole cake or layers, wrapped individually in plastic film, in an airtight container, and keep a decorated cake in a well-sealed carrier in the refrigerator.
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