The main reason cakes become dry is they are over-baked. As a rule, check the cake at the shorter end of the baking time range. If your cake doesn't test done with a toothpick, return it to the oven for the full baking time.
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ecbrown35 (1 discussion) on Feb 6, 2012 at 11:33 AM
How do I stop my cakes from cracking in the middle?
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nsh0404 (1 discussion) on Dec 15, 2011 at 10:24 AM
I need a recipe for the raspberry filling inbetween a devil's food cake. My husband wants me to only use raspberry jam, but i want it a little more special for his birthday.
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cceliaa93 (1 discussion) on Nov 22, 2011 at 11:53 PM
How long does it take for a frozen cake to thaw before I can start decorating it? Or do I decorate it frozen? Or should I have to thaw it completely before I decorate it?
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Jenluvsbaking (1 discussion) on Oct 20, 2011 at 02:28 PM
I've always replaced the water in the cake mix recipe with buttermilk or regular milk, and I've never had a dry cake! It tastes like I made it from scratch... very yummy! :)
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jennwood_05 (1 discussion) on Oct 3, 2011 at 04:00 PM
I am a new wife and want to make my husbands favorite cake, Red Velvet. Everytime I bake a cake for him it always turns out dry. A friend suggested that a add a dab of cream cheese to my cake mix. Will this work??
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baby cakes 95 (1 discussion) on Sep 23, 2011 at 11:29 AM
I want to make a 1/2sheet cake how many cake boxes do i need? Please if anyone could help me ASAP thanks.
Comment by: sis0321 (no discussions) on Oct 13, 2011 at 09:46 PM
I use two mixes when I make a 1/2 sheet cakes.
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hobbscan (3 discussions) on Sep 8, 2011 at 03:21 PM
How long does it take for the cake to thaw out, after being in the freezer all night?
Comment by: hobbscan (3 discussions) on Sep 8, 2011 at 03:21 PM
How about cupcakes?
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teachnbake (1 discussion) on Jul 8, 2011 at 08:48 PM
To keep cakes moist use the pound cake recipe all the time. I use the recipe for all of my character/special occasion cakes. I sometimes bake the cake the day before and it remains moist.
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caricorr (2 discussions) on Jun 25, 2011 at 09:33 AM
Can someone tell me how not let cake drop in the middle? I usually add sour cream so cake can be moist but of late it's been dropping the middle.
Comment by: hobbscan (3 discussions) on Sep 8, 2011 at 03:23 PM
I find that sour cream makes my cake dense. Maybe that is why they are dropping in the middle. Try mayonnaise, 1 tbs plus the required measurement of oil.
Comment by: Jenluvsbaking (1 discussion) on Oct 20, 2011 at 02:30 PM
I think that means the cake isn't all the way done yet...?
Comment by: Jenn55 (no discussions) on Oct 27, 2011 at 06:14 PM
I agree your cake is not done yet. Cook at lower temp like 340. For about25-30. Works all the time for me.I use sour cream too!
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christmas cake (1 discussion) on May 18, 2011 at 03:33 PM
can someone give me the recipe for a sponge cake my cake usually flops sighs! with the proper measurements please so i can try again , i must be able to make a sponge cake . this is my mission!
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mharwell (8 discussions) on May 12, 2011 at 10:32 PM
I am giving away a very important baking sercret of mine.... But here it is.... I always bake with a pan of water in the bottom of my oven about the size of a loaf pan! Creates a moisture vaccum in the oven that keeps it moist while baking. It also keeps the cake from burning (especially chocolate cake), and helps it bake more evenly! Try it! :D
Comment by: aretha73 (no discussions) on Jan 28, 2012 at 03:03 PM
Great! Being that I am not a cook, I am going to try this..... I need all the tips I can get :)
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lgharnd (1 discussion) on Mar 31, 2011 at 03:36 PM
I have heard that checking the cake's internal temperature after baking is the most reliable way to see if a cake is done. Does anyone know what temperature signifies "done".... particularly for the Moist Deluxe White Cake Mix?
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drslws (1 discussion) on Mar 4, 2011 at 06:04 PM
I heard that adding crushed pineapple(drained) to the carrot cake mix will keep it moist. Has anyone tried this?
Comment by: Pleasant1023 (no discussions) on Jun 17, 2011 at 11:58 AM
Yes! I always add a 1/2 cup crushed pineapple to my carrot cake. It is so moist and really delicious!
Comment by: Jewelnok (1 discussion) on Jun 27, 2011 at 12:08 PM
I always add pineapple and raisins to mine -the raisins also add moisture and deliciousness!
Comment by: SweetSINsations (no discussions) on Jun 27, 2011 at 03:32 PM
never tried that...it doesn't take away from the taste of a carrot cake?
Comment by: mes807 (no discussions) on Jul 1, 2011 at 11:21 PM
Yes adding crushed pineapple makes the cake super moist! And it doesn't take away from the carrot taste at all.
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silfert (1 discussion) on Dec 1, 2010 at 03:22 PM
One of my favorite tricks for a moist cake is freezing. I let the cake sit in the pan for ten minutes, then put it on a rack and straight into the freezer until morning. The steam gets trapped in the cake without becoming soggy, and I get a nice, firm decorating surface.
Comment by: dascot (no discussions) on Apr 22, 2011 at 12:19 PM
i agree with freezing. I cool my cakes completely, wrap in plastic and into freezer. This not only keeps cake moist but makes it easier to brush crumbs and eliminate crusty edge from shortening, flour pan prep.
Comment by: Phill417 (no discussions) on May 3, 2011 at 10:23 AM
This is my best cake baking secret too. My cakes are so moist people can not believe it. I bake them until just done by toothpick test then rest 5-10 min and to the freezer. Don't let that perfect moisture evaporate. Freezing will not help an overbaked cake.
Comment by: mharwell (8 discussions) on Jun 2, 2011 at 11:55 PM
Yes... I have done this too. Works like a charm!
Comment by: Pleasant1023 (no discussions) on Jun 17, 2011 at 12:03 PM
Great tip! Do you wrap the cakes in plastic wrap, or something else? I had to freeze cupcakes last week for my next decorating class...you are right! A week later, they were super moist and the taste was wonderful!
Comment by: pmorabit@hotmail.com (no discussions) on Jul 7, 2011 at 06:02 PM
How many hours ahead do you take the cake off the freezer? I'm planing on decorating mine and I was wondering.
Thanks,
Thanks,
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nulld (1 discussion) on Oct 29, 2010 at 02:28 PM
I would like to use the Duncan Hines Spice Cake Mix for mini cupcakes. What temperature should I set my oven at for the mini cupcake pan, how full should I fill the cups, and how long should I bake them for...? In other words ... HELP...?!
Comment by: Jewelnok (1 discussion) on Jun 27, 2011 at 12:13 PM
For the mini cupcake pans, I use a slightly lower temp (325 degrees). Fill them with about a tablespoon of batter, about 3/4 full. Then bake for about 15 min. and check it. They are done very quickly! For extra moistness, add some pineapple and raisins, or applesauce to the mix. They have never taken longer than 20 min. in my oven, Hope this helps!
