How to Create the Most Moist Cake You’ve Ever Baked

How to Keep Cake Moist

Two ingredients, combined with tools you already have at home will add serious moisture to your cake. Guests will flip out, but only you will know the secret.
What you’ll need
  • 2 c. water
  • 1 c. granulated sugar
  • Pastry brush or spray bottle
  • Skewer or straw
Directions
  1. Once your cake layers come out of the oven, cool in pans on wire rack for 10 minutes. Remove cakes from pans, then wrap entirely in plastic wrap to lock in moisture. Set aside to finish cooling completely.
  2. While your cakes cool, combine water and sugar in a small saucepan and bring to a boil. Boil for 3 minutes, stirring constantly. Let cool to room temperature.
  3. Once cake has cooled, unwrap and place first layer on serving plate. Using a skewer or straw, poke holes all over the top of the cake.
  4. If using a spray bottle, lightly spray sugar solution over top and sides of cake. If using a pastry brush, lightly brush solution over top and sides. You want the cake moistened, but not wet.
  5. Frost top of first layer. Place second layer on top of first. Repeat process of poking holes and lightly applying sugar solution to second layer.
  6. Finish frosting cake as desired. Enjoy your moist, melt-in-your mouth cake!
Source: Bakerella

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

28 comments

  1. Tried this with a chocolate cake I make all the time, and it turned out to be the most most version I’ve ever baked. This is a great tip. Thanks!

  2. I love a moist cake like nobody’s business. I was just prewriting a post yesterday talking about how I’d rather have nothing than a dry slice of cake! Your sugar spraying is a trick I know the pros use!

    • Couldn’t agree with you more Averie! I mean, if we’re going to have a piece of cake, let’s make it worth it! Thanks so much for stopping by and taking time to comment. I’m honored! Looking forward to reading your post about cake soon.

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  4. Trying your Strawberry Cake with this trick tomorrow for my 9 yr old’s birthday. I think she’ll be thrilled!

  5. You can also use some kind of fruit juice or the syrup left over from canned fruit. :)

  6. Cool idea but question….If I baked my cake 2 days n advance  will this work as well?

    • Hi Carol! The cake will still be somewhat moist after 2 days (and definitely more moist than if you skipped this method all together), but I would try to aim for making it 1 day in advance if you can.

  7. Okay I love baking. But lately I’ve been having a problem with my bunt cake pan always sticking, cakes falling apart or rising and then falling really bad after coming out of the oven. Any ideas?

    • Toni, it sounds like you might either need new pans, or your oven temperature might be off. I would suggest purchasing an oven thermometer, then double checking to make sure that what your oven is telling you it’s heated to is correct. Here’s one that should do a great job: http://amzn.to/1QlMUEi. If you are looking for a new Bundt pan, I absolutely love this one. Greasing it with a little baking spray, I’ve never had a cake stick! http://amzn.to/1T7gxzo. I hope that helps!

  8. Hi there, what if I’m freezing the cake to use it on a couple of days after. Should I moist it before freezing or after I pull out to assemble ? 

  9. Sylvia Bezzina Reply

    I have tried wrapping a hot cake in plastic wrap and turned out sticky ?

    • Sylvia, I am sorry to hear this! I’ve had it get a little sticky, but not overly so. Maybe your cake was extra hot or especially moist? Regardless, I’m sorry this didn’t work out for you!

      • I let a hot cake cool for 10 minutes in the pan then cover and seal  the cake still in the pan with platic wrap. It is then allowed to completely cool.  I do however use a spray like bsker”s joy first before baking.

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  11. Can this recipe be adjusted to be sugarfree by using Splenda or an alternative? Husband is diabetic as well as several members of my family and I love to bake for them as they feel left out of the dessert scene so often. Please advise. Thanks

    • Hi Brenda, I don’t have personal experience with Splenda or other sugar free products, so I would suggest doing an online search for sugar-free cakes and suggestions. I’m sorry to not be of more help!

  12. Hi Brenda, I just made my first ever cake last week and definitely over baked it as it was dry and not fluffy, I have to freeze my layers as I do it a few days in advance die to time constraints. I good friend told me to wrap the cake while still warm them put it in the freezer, the warmth will lock in steam in moisture, so I did that but it didnt give me the results her cakes has. Can i add this syrup before freezing it? For me its also easier to handle the frozen cake when assembling. What advice would you give when having to freeze a cake a few days before i can assemble it?

    • Hi Tarien, I haven’t tried that exact scenario myself, but I think it should work to add sugar syrup to the cake before freezing. It’s best to do the syrup soon after baking, but it’s worth a shot if you are finding your cakes too dry. I recommend wrapping the individual layers in two layers of plastic wrap before putting them in the freezer and getting them out an hour or two before you want to decorate. I hope that helps!

  13. Hi..How to know whene You over bake a cake?
    Or whene to know the cake is ready to pull out of the o ven?
    Thank you Very much

    • Hi Elvira, it can sometimes depend on the type of cake, but most cakes are done when a toothpick inserted into the middle comes out cleanly or with just a few crumbs attached. If raw batter comes up with the toothpick, it’s not done. I recommend to start checking a few minutes before the timer goes off.

  14. Hi I just want to know after baking your cake add sugar syrup it need to be cold or hot and you add a flavour when you boiling the syrup or when the syrup is completely cold

    • Hi Fati, the cake and syrup should be room temperature as mentioned in the instructions. You can add any flavor extracts (like vanilla or almond) when the syrup has cooled to room temperature. Enjoy!

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