How to Keep Your Cakes Moist: My Tried-and-True Tips for Tender, Delicious Bakes

Everybody wants moist cake!

Back in March of 2024, I made a Instagram post sharing my top 3 tips on keeping my cakes nice, soft and moist.  Well the world went crazy and until this day my customers who order my custom cakes to my audience who can only visualize it has asked about my tips and what to do to produce such sexy looking and tasting cakes.  Over the years, I’ve mastered some simple but game-changing tricks to keep my cakes tender, moist, and absolutely irresistible. Whether you’re baking for a party or just because (no judgment), these tips will make your cakes the talk of the town consistently.

And guess what? These aren’t just any tips – they’re tried-and-true secrets that I use in my own baking business. So buckle up, grab your whisk, and let’s get baking baby!

Tip 1: Bake Low and Slow

You ever heard the saying, “Slow and steady wins the race”? Well, it’s the same for baking cakes.  I honestly never understood the race of baking your cakes so high.  Even meats are cooked low and slow so why not take this approach on cake? My golden rule- bake at 300-325°F. Yup, we’re keeping it nice and low.

Why? Because this method creates a cake that’s tender with a tight crumb (translation: no crumbly mess here). Plus, it stays light in color, which is perfect if you’re all about that smooth, clean cake aesthetic. If you’re into a darker cake, no worries – just edge closer to 325°F and adjust the baking time. But remember, patience is key, and your taste buds will thank you later!

Tip 2: Wrap While Warm

Now here’s where the magic happens. After you’ve pulled that gorgeous cake out of the oven, resist the urge to let it cool completely. Instead, grab your Saran Wrap and get to work while the cake is still warm (not hot, though – we’re not trying to burn fingers here).

Wrapping your cake while it’s warm locks in all that delicious moisture. It’s like giving your cake a cozy blanket, trapping all that goodness inside. Let it sit for about 10-20 minutes, and boom – you’re on your way to cake heaven.

Tip 3: Freeze for Maximum Moisture

Alright, now here’s the real kicker – freeze that baby while it’s still warm. Yes, you heard me right. Pop that wrapped-up cake straight into the freezer until you’re ready to decorate.

Why? Because freezing the cake while it’s still warm seals in every bit of moisture, making it melt-in-your-mouth tender when it comes back to room temp. Think of it like hitting the cake with a flavor force field – you’ll be left with the juiciest, softest cake that everyone will rave about. Trust me, this is a game-changer.

You do have to be careful to place your cakes on a flat surface in the freezer.  Your cake will take to any dents and lumps it may be sitting on so I make sure to place a cake board or acrylic disc to help keep the surface flat.

Bonus Tip: Flavor Splash

Let’s level up, shall we? If you really want to impress, whip up a flavor syrup to drizzle over your cake layers. The flavor combos are endless and the taste is insane.  My most popular combo is red velvet cake with butter pecan flavor splash… Game Changer!

It’s simple – just mix up a basic simple syrup and add your favorite flavor extract or emulsion. Vanilla, almond, citrus, you name it. A little splash of this magic, and your cake’s flavor profile will be on another level. Your customers will be asking for your secret in no time!

Conclusion: The Secret is Out!

So there’s my secrets friends! Three easy tips to keep your cakes moist and delicious, plus a bonus flavor boost. Now it’s your turn to try them out. Let me know how it goes and what your family/customers think – I’m all ears!

Oh, and before you go, I’ve got a little something for you – a downloadable one-pager with these tips to keep on hand for your next bake. Click the link below to grab it, and if you want to take your cakes to the next level, check out my Vanilla Cake recipe. It’s the perfect cake to test out these tips. Happy baking!

Until Next Time,

Krystal XO💕