How to Bake Moist Cakes From Scratch


Mar 12

Today I’m sharing my tips for how to bake moist cakes from scratch – every time!

How to Bake a Moist Cake From Scratch: all the tips and tricks for making sure your cakes turn out moist and delicious every time! #cakebycourtney #moistcake #moistcakes #howtobakemoistcakes #moistcakerecipe #howtobake #baking #bakingtips

How to Bake Moist Cakes From Scratch

It’s probably one of the most frequently asked questions in baking. How do I bake moist cakes from scratch?

It seems like it would be simple, right? Follow a recipe and get moist cake. Unfortunately, it’s not always that easy. Sometimes, we are unaware of how certain substitutions, incorrect measuring, different ovens, how we mix the batter, etc. can affect how our cakes bake.

So today, I thought I’d share with you some things I’ve learned in my baking journey that help to create moist cakes. Hopefully, you learn something that ends up being a game changer to the way you make your cakes so that you always bake moist cakes from scratch from here on out!

Use Real Butter

I’m usually not very picky about what brand of butter you use in a cake. But, using butter, not margarine is hugely important and impactful on the texture of your cake. Did you know margarine has more water content than butter. It’s also made from plant oils, whereas, butter is made from dairy and rich in saturated fats. That fat helps create moisture in our cakes. So when you’re at the store, make sure you reach for butter (I always use unsalted), not margarine.

Measure Flour Correctly

Did you know there’s a right way and a wrong way to measure flour (as well as all dry ingredients)? The most accurate way to measure dry ingredients is with a scale. However, if you don’t have a scale, the next most accurate way to measure flour is as follows:

  • Fluff your flour with a spoon.
  • Use that spoon to lightly add flour into your measuring cup.
  • Carefully and gently level the flour with a knife.

What you don’t want to do is scoop flour with your measuring cup and/or shake the measuring cup to level the amount. When you do either of these, you end up with far more flour in your measuring cup than you’re supposed to have. In fact, I once tested it out to see just how much extra flour you end up with when you scoop and shake. I measured 3 cups of all-purpose flour with the scoop and shake method. I then weighed the amount I measured. It was a full 1/4 cup MORE flour than I was supposed to have in my cake batter. That 1/4 cup of extra flour will totally change the texture of your cake – most likely causing it to be dry and/or dense.

Add Fat

If you’re often finding that your cakes with only egg whites are coming out dry, it’s likely that you need more fat in the recipe. When we don’t use the yolk, we lose that added fat that helps to create moisture. It’s totally possible to bake moist cakes with just egg whites, but you definitely need to keep your eye on the bake time and likely reduce the temperature (we’ll talk more about that in a minute).

The other trick I like to use with cakes that have only egg whites, is to add sour cream to the recipe. Sour cream is a great fat ingredient that will add moisture to your cake without changing the flavor or color (i.e. if you’re trying to make a white cake). You’ll see that I’ve started adding sour cream to some of my recent recipes, like my Classic Vanilla Cake.

You can add a tablespoon of sour cream for every egg white, or if you’re like me, just throw in a 1/2 cup, and see how sour cream will be your new best baking friend.

Watch the Bake Time and Temp

I know this may sound obvious to some, but it’s worth going over because it’s an easy fix. If your cakes are coming out dry, it could be that you’re over baking them. Remember, when you insert a toothpick into the center of your cake to check “doneness,” you want the toothpick to come out with a few moist crumbs on it. Your cake layers continue to bake for a few minutes as they cool in the cake pans.

Another alternative to making sure you bake moist cakes from scratch is turning down your oven temperature. While you and I may have the exact same oven, that doesn’t mean they bake the same way. You really have to get to know your oven and be mindful of how long your cakes bake in comparison to a recommended time in a recipe. If you’re watching your cakes bake at a given temperature and time and they’re always coming out dry, I’d suggest reducing your temperature to 325 and baking a few minutes longer. Start with 5 to 7 minutes more and work your way up, if needed, by 2 minute intervals.

Use Light Colored Cake Pans

The color of your pans also makes a difference in how your cakes are baking. If you’re using dark colored pans, you’re likely going to get dark, dry edges because a dark pan heats up quicker as your cake is baking. I always suggest using Fat Daddio pans. This brand specializes in making light colored pans that distribute heat evenly.

Mix on Low Speed

Did you know that over-mixing your cake batter can create a dry, dense cake that doesn’t rise? Sure does! When you start adding your dry ingredients to your wet ingredients, mix on low just until the dry ingredients are incorporated. Stop the mixer and scrape down the sides and bottom of your bowl, and then mix again for another 20 to 30 seconds.

Serve Your Cake at Room Temperature

Yes, I said it and I know it’s controversial 😉

I know many of you like cold cake, and if you do, then keep eating cold cake and enjoy! However, if you’re serving your cake cold, just remember that the texture of the cake layers and buttercream will be different than when you serve cake at room temperature. I think sometimes we associate cold cake with dry cake, when in fact, the cake isn’t actually dry and just needs to be left at room temperature for a little longer.

Store Cake in the Freezer not the Fridge

One of the reasons your cake may end up dry is due to how you store the cake if you’re not serving it right away. Storing your cake in the fridge for a night is definitely ok. Just make sure it’s covered really well (i.e. in a cake carrier or box), so that the air doesn’t dry it out. If you need to store your cake for longer than a night, the freezer is a better option.

You can head HERE to read my blog post about freezing, thawing and transporting your cakes.

Alright, there you have it! Lots of tips for making sure you bake moist cakes from scratch every time!

4 thoughts on “How to Bake Moist Cakes From Scratch

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  1. I’m so happy to have found this page. I was scheduled to be in Utah for your April 2nd course and needed to cancel. I’m looking forward to this online learning for the weeks ahead. My neighbors and friends are going to be overjoyed too!

  2. Hi Courtney! I have followed your tips in this post and I’m still coming up with dense/dry layers. I have the fat daddio pans (6″ and 8″), I got an oven thermometer, I use a scale to measure, I use Kirkland unsalted butter, large eggs, let it all come to room temp. I live in FL and my kitchen tends towards warm – could my ingredients be too warm to start with? And would that have an effect? Also, I have a 5qt Kitchenaid – it takes me a long time to spoon the flour in without it flying out of the bowl. Do you think this is overmixing and that’s making my cakes dense? I have made Classic vanilla cake twice, Churro cake, and Peanut butter cake and they taste super good(!) but the texture isn’t right. I have made the dark chocolate cake (from the cookies and cream cake recipe) with excellent results in taste and texture – but it’s an oil based cake not butter…
    I have had the best time learning from your online class, videos and recipes!

    1. Turn your oven down to 325 and watch the layers. Might take a few more minutes but make sure you are taking your cake out when there are a few moist crumbs on the toothpick. If the toothpick comes out without any crumbs, it cooked too long.