How to make a Cake Moist? – Complete Recipe

In this article we are going to tell you how to make a cake moist. Well! Nobody wants to eat a dry or dense cake and sometimes our cake ends up like it too. A key sign of a fantastic homemade cake is that it has a moist and soft texture.

soft and spongy cake

We want our cakes to be remembered for being wonderfully delicious, not for being dry or heavy. Baking doesn’t have to be difficult, but it should always be done with care. These tips and tricks are clever ways to ensure your cakes turn out moist and delightful.

Essential Tips to make the Cake Moist

Beat the Eggs and Sugar:

Mix the eggs and sugar together for a full 7 minutes until the mixture becomes thick, shiny, changes color from yellow to white, and increases in size (it should be a bit more than twice as deep in the bowl).

This step is important because it adds air to the mixture, which makes the cake soft and fluffy. After this step, be gentle when mixing to avoid losing the air you’ve added.  After mixing it for several minutes

Slowly Add Flour:

First, mix the flour, baking powder, and salt together. Then, add this mixture into the eggs in three parts. Stir for only 5 seconds at a low speed between each addition. The goal is to mix the flour in just enough, so if there are some small bits not mixed in, that’s okay.

Use Hot Melted Butter and Milk:

You can heat up the milk with the butter until it melts using a microwave or a stove. Surprisingly, using HOT milk is better for making this cake fluffy.

Combine Some Batter with Hot Milk:

This step has two jobs:

  1. It cools down the hot milk so it doesn’t “cook” the eggs (like a gentle cooling down).
  2. It makes the hot milk less dense (more foamy), so it mixes better with the rest of the whipped egg mixture. Remember, don’t mix too much; we want to keep the bubbles we made in Step 1 to help the cake rise.

Gradually Add Milk Mixture to Whipped Eggs:

Pour the milk mixture back into the whipped eggs slowly, taking about 20 seconds at a low speed (Speed 1). Scrape down the sides of the bowls to get all the batter mixed, then continue mixing for 10 seconds at Speed 1. The batter should now be smooth.

Pour the Smooth Batter into 2 Cake Pans Lined with Parchment or Baking Paper.Get rid of large air bubbles by gently tapping the cake pans on the counter three times.

 Bake for 30 minutes:

until golden brown and a toothpick inserted into the middle comes out clean. The cake will have a slight dome but it flattens when it cools.

Flip it Over to Cool (Upside Down):

If you want your cake layers to be flat and even for a layer cake, let the cake cool upside down on a cooling rack. But if you like the slightly rounded top or want to show off the beautiful golden brown surface (like when you’re making a cake with powdered sugar or a glaze), then let it cool right side up.

Time to Decorate!

You can frost it with your favorite frosting, cover it with cream, add fresh berries, swirl on some chocolate fudge frosting, or simply sprinkle it with powdered sugar and

How to make a Cake Moist after Baking

make your cake softer
There are ways To make a moist cake after baking.

Create a Cake Soak:

To make a cake soak, mix together simple syrup (equal parts sugar and water), evaporated milk, buttermilk, or a liqueur.

You can make tiny holes in the cake with a wooden stick or toothpick, and then gently spread a liquid evenly on the cake layers to keep them moist. Just be careful not to use too much liquid, or the cake might become too delicate.

 Put frosting on it:

To make your cake feel creamy and delicious, you can put frosting on it. Frosting is like a soft layer that goes between the cake layers and covers the top and sides.

It helps keep the cake moist by trapping the moisture inside. You can use different types of frosting, like whipped cream, cream cheese frosting, or regular buttercream, to make your cake taste even better.

How to Keep Your Cake Fresh:

Proper cake storage is important to maintain its taste and texture. You have a few options:

  • Room Temperature: The best place is on the kitchen counter. It avoids exposure to cold fridge air, which can dry out the cake. Cover it with a cake stand or something similar to protect it.
  • Fridge: If needed, you can put your cake in the fridge. Make sure to wrap it tightly in plastic wrap or place it in a cake box to keep it moist for up to a week.
  • Freezer: For longer storage, the freezer is your best bet. Wrap the cake in plastic wrap and put it in an airtight container if possible. When storing individual slices, wrap them separately for the best results.


is a straightforward method for introducing moisture to a dish. In baking, cakes that are steam-baked keep more moisture than regular cakes. To steam-bake a cake, first, heat your oven to 375 degrees F. Then, put a tray of water on the lower rack of the oven.

A faster method to add moisture:

to your cake involves reheating it in the microwave. This eliminates the need for oven preheating. Here’s what you’ll need: a paper towel and a microwave-safe plate. Start by moistening the paper towel and spreading it on your microwave-safe plate.

Now, put your cake on the plate. Place another wet paper towel on top of the cake, like making a sandwich. After that, microwave the cake in short bursts of 10-15 seconds each time. Check it in between to make sure it doesn’t get too brown or burn.

How to make a Moist Cake from Box in a better way

It’s tough to deny the convenience of a boxed cake mix, especially when you’re pressed for time or not an experienced baker. However, if you want to elevate its flavour to mimic a homemade cake, consider trying one or more of these simple enhancements.

spongy box cake

Baking a cake from scratch can be a delightful and even soothing experience for those who enjoy spending time in the kitchen. However, we don’t always have the luxury of time. A boxed cake mix is a handy ally for bakers of all skill levels, and there are several effortless ways to enhance the taste and texture of your finished creation.

Boost with Additional Eggs:

For a richer and more moist cake, incorporate two additional egg yolks in addition to the eggs specified in the recipe . If you prefer a lighter and fluffier cake, use only egg whites (saving the egg yolks for creme ).

Keep in mind that removing the yolks reduces the fat content in the cake, so remember to replace it with 1 tablespoon of melted butter for each yolk omitted.

Do not use water:

Water is pretty bland, right? Well, you can switch it up by replacing it with another liquid, preferably something with flavour and a bit of fat content. Consider using whole milk or your preferred non-dairy milk (almond and coconut milk work particularly well). The milk brings in some fat, which enhances the cake’s flavour and texture.

Enhance Flavor with Extra Fat:

Many box cake recipes use vegetable or canola oil, but these oils are quite bland. To elevate the richness, substitute the oil with an equal amount of melted butter (and a pinch of salt if using unsalted butter).

Enhance the Chocolate Experience:

Take your boxed chocolate cake mix to the next level by using hot water instead of tap water. The hot water helps to intensify the cocoa flavour, similar to how hot water extracts flavour from coffee grounds.

Enhance the Flavorful Elements:

The vanilla powder included in your boxed cake mix might have lost some of its potency. Elevate the taste by incorporating ½ to 1 teaspoon of vanilla extract. If you’re preparing a spice cake, consider adding a touch of rum, almond, or orange extract for an extra dimension of flavor.

For white or yellow cakes, introduce a teaspoon or two of freshly grated lemon or lime zest, or a splash of juice. And don’t overlook those delightful ingredients in your pantry that you’d typically use for cookies, brownies, or other cakes. Toss in a handful of chocolate chips, nuts, or dried fruit to make your cake even more delightful.

 Show some love to layers:

Elevate the Cake Layers with Love After baking and allowing your cake to cool, take the opportunity to slice it into halves or thirds, and infuse each layer with something extraordinary. To enhance moisture and flavor, you can brush each layer with simple syrup, jam, marmalade, or even a touch of your preferred spirit (such as coffee-flavored liqueur for a tiramisu cake or a dash of rum for a spiced orange cake).

Of course, those extra layers provide an excellent canvas for additional frosting and icing (resulting in a better frosting-to-bite ratio). However, don’t overlook other delightful layering options like chocolate ganache, buttercream, fresh seasonal fruit, flavoured whipped cream, or zesty lemon curd.

Poke holes:

Create Flavorful Pockets Another way to infuse your cake with flavour is to create small holes in the cake, pour a flavoured mixture over the top, and let it seep into the cake through these openings.

Main Ingredients of Moisture Vanilla Cake

“Here’s What You Need for the Cake:

  • Plain/All-Purpose Flour: Compared to cake flour, plain flour lets the butter and vanilla flavours shine through better, results in a slightly more velvety crumb, and helps the cake stay a bit more moist. Plus, you won’t have to go hunting for or pay a premium for cake flour. Do not substitute with self-raising flour or gluten-free flour.
  • Eggs: Whipped to aerate, these are crucial for making the cake exceptionally light and fluffy. No need to worry about an eggy flavour.
  • Baking Powder: Not baking soda (bicarbonate soda), as it doesn’t help the cake rise as effectively. Baking powder acts as our safety net, giving the cake an extra boost to rise.
  • Milk (Full Fat): Plain cow’s milk works perfectly. Low-fat milk is okay too, but it might result in a slightly less rise. Avoid substituting with non-dairy milk or buttermilk.
  • Sugar: Caster/superfine sugar is preferred if available because it dissolves better in the eggs. Regular/granulated sugar works just fine but may leave tiny brown spots on the base.
  • Oil: A mere 1 tablespoon adds a noticeable hint of extra moisture, especially on Day 4, without weighing down the cake at all. Resist the temptation to add more—adding an extra tablespoon may hinder the rise.

Vanilla Extract: select for the best quality you can afford. Add vanilla extract for better taste.



  • 2 cups plain or all-purpose flour (cake flour also works, but all-purpose flour is better for flavor)
  • 2 1/2 teaspoons baking powder (make sure it’s still good)
  • 1/4 teaspoon salt
  • 4 large eggs (at room temperature)
  • 1 1/2 cups caster or superfine sugar (granulated or regular sugar is okay)
  • 1/2 cup unsalted butter (cut into small cubes)
  • 1 cup full-fat milk
  • 3 teaspoons high-quality vanilla extract
  • 3 teaspoons vegetable or canola oil

For the Vanilla Buttercream:

  • 2 sticks unsalted butter (softened)
  • 1 pound sifted soft icing sugar or powdered sugar
  • 3 teaspoons vanilla extract
  • 2 to 4 tablespoons milk (for adjusting thickness)

Instructions for Better Baking

Preparation: Preheat your oven to 180°C/350°F (or 160°C fan) at least 20 minutes before you start making the batter. Place the oven shelf in the middle position.

 Grease two 20cm / 8” cake pans with butter and line them with parchment or baking paper. Use cake pans without a loose base if possible.

Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

Beat Eggs Until Aerated: Beat the eggs for about 30 seconds on a high-speed setting (around 6 on a stand mixer with a whisk attachment or using a hand beater). While continuing to beat, gradually add the sugar over 45 seconds. Then beat for another 7 minutes on high speed (around 8) until the mixture triples in volume, turns white, and becomes thick and glossy.

Finish Cake Batter: While the eggs are beating, heat the milk and butter in a heatproof jug using a microwave or stovetop for about 2 minutes (avoid letting the milk bubble or boil; a little foam is okay). Do not preheat the milk ahead of time, as it should be hot when added to the mixture.

Gently Add Flour: When the whipped eggs are ready, scatter about one-third of the flour mixture over the surface and beat at Speed 1 for 5 seconds. Add half of the remaining flour, mix at Speed 1 for 5 seconds, and finally add the rest of the flour, mixing at Speed 1 for 5 to 10 seconds until the flour is just incorporated. Stop mixing as soon as you can’t see any flour.

Lighten Hot Milk with Some Egg Batter: Pour the hot milk, vanilla extract, and oil into the empty flour bowl. Add roughly 1 1/2 cups (approximately 2 ladles) of the egg batter into the milk-butter mixture (precision isn’t crucial here). Use a whisk to mix until smooth; it should look foamy.

Slowly Add Milk: Turn the beater back on to Speed 1 and pour the milk mixture into the egg batter over about 15 seconds. Then turn off the beater.

Scrape and Final Mix: Scrape down the sides and base of the bowl, and beat at Speed 1 for 10 seconds until the batter is smooth and pourable.

Bake: Pour the batter into the prepared pans. To remove large air bubbles, gently tap each cake pan on the counter three times.

Bake for about 30 minutes or until the cakes turn golden and a toothpick inserted into the center comes out clean.

Cool & Frost: Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then, gently turn them out onto cooling racks. If you’re making a layered cake, let them cool upside down to ensure a flat surface. If you want to showcase the golden brown surface, you can let them cool right side up.

Vanilla Buttercream: Beat the softened butter with a paddle attachment in a stand mixer for 3 minutes on high speed until it turns almost white and becomes fluffy and creamy. Gradually add the sifted icing sugar in three portions, starting slow to avoid a sugar storm, then beat on high for a full 3 minutes until the buttercream is fluffy. Add the vanilla extract and milk, then beat for another 30 seconds. Only use milk if needed to achieve a soft consistency for piping. Use the buttercream immediately, or if you make it ahead, refrigerate it and re-fluff before use.

Moisture Vanilla Cake Baking Directions

This list is more relaxed compared to other cake recipes:

Room Temperature Eggs: Eggs at room temperature fluff up faster. You can warm up fridge-cold eggs by placing them in warm water for 5 minutes. Room temp eggs are cool but not cold.

Warm Mixing Bowls: Warm up icy-cold mixing bowls by rinsing them under warm tap water. This helps eggs aerate faster.

Check Baking Powder: Make sure your baking powder is still good. Even if it’s not expired, if it’s been stored poorly, it can lose its rising power.

Hot Milk and Butter: Ensure the milk and butter are hot when mixing them into the batter. This mysterious science makes the cake rise better.

No Interruptions: Once you start beating the eggs, keep going until the cake is in the oven. Avoid interruptions; batter bubbles can vanish, resulting in a denser cake.

Follow Recipe Steps: Follow the steps in the recipe as written for the best outcome. Don’t try to do things ahead; it might affect the cake’s rise or create a skin on the mixture.

Use a Secure Cake Pan: Choose a cake pan without a loose base. The thin batter can leak slightly in springform or loose base pans.

Halve the Recipe: You can halve the recipe for a single layer cake in one pan. For a full batch, don’t try to bake it all in one pan, except for a bundt pan; the hole in the middle helps distribute heat evenly.

Recipe Notes:

  • Ensure your baking powder is still active.
  • Use fresh eggs at room temperature for better aeration.
  • Follow the steps in order and avoid letting the batter sit around.
  • Make sure your oven is properly preheated to maintain heat when the door is opened.
  • Avoid using cake pans with a loose base or springform pan to prevent leakage.

Smart Tips for Better Cake Baking

  • Use Your Ingredients Wisely
    • Check the freshness of leavening agents like baking powder and baking soda.
    • Use full-fat dairy products unless the recipe specifies otherwise.
    • Choose the right type of flour recommended in the recipe.
    • Stick to sugar instead of sweetener substitutes for the best texture.
  • Follow The Recipe
    • Don’t try to double the batter for larger batches; make the recipe twice instead.
    • Ensure eggs and butter are at room temperature for better blending.
  • Measure, Mix, and Bake with Care
    • Measure ingredients accurately to maintain the right proportions.
    • Mix the batter thoroughly but gently; don’t overmix.
    • Avoid overbaking by using toothpicks or visual cues to check doneness.
  • Be Smart with Your Equipment
    • Always preheat your oven to the specified temperature.
    • Choose the right type and size of pan as recommended in the recipe.
  • Cool and Prep the Cake
    • Allow the cake to cool on a wire rack to prevent it from becoming tough or soggy.
    • After your cake has cooled down, you can gently paint it with a sweet syrup. This will help it stay moist without getting too wet.

These tips will help you bake better cakes with a moist and tender crumb.


How do you make a cake moist after baking?

The most commonly used cake soak is a simple syrup made by combining equal parts sugar and water and cooking it until the sugar completely dissolves. This extra infusion of liquid and sweetness works wonders to enhance the cake’s moisture and keep it deliciously moist for an extended period.

Should moist cake be refrigerated?

In most situations, it’s best to steer clear of refrigerating your cake. Unless your cake includes perishable ingredients that could spoil, such as cream frosting, fresh fruit, ice cream, mascarpone, or whipped cream, it’s actually preferable to store it at room temperature.

What makes cake rise and moist?

Many cake recipes require a leavening agent, such as baking powder or baking soda. These agents generate the necessary bubbles that allow the cake to rise.


To sum it up, every baker wants their cake to be moist and fluffy. By using these tips, you can make sure your homemade cakes are known for being delicious, not dry or heavy.

Whether you’re starting from scratch or using a boxed cake mix, these strategies, from preparing ingredients well to following the recipe closely and using tricks like cake soaking and proper storage, will help you create moist, mouthwatering cakes. So, enjoy your baking journey and make perfect cakes!

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