how do i get my cake to be moister?

Each time I add an extra egg, the cake comes out moister and it rises up a little bit higher. I haven't had a dry cake problem ever since I started doing this.

Try 1/4 cup of mayonnaise added to the regular ingredients and mixed up into the batter before baking.

I too love to bake. So many cakes are dry. I find that the cakes that are moist are the cakes that use a lot of butter. If they use oil they may be greasy rather than moist. I also like to make my cakes the old fashioned way - cream the butter, add the sugar, beat some more, add the eggs one at a time and so on....You can taste the difference in the cakes. The boxed cakes are good, but you can tell the difference in a truly home made cake and a boxed cake. And once you get used to home made cakes, you never want to go back.

Are you making sure to mix it very well? Also, you may want to check the baking instructions for the altitude in your area. Or, try adding 1/2C of applesauce to your batter. Hope this helps!

I've heard that adding a box of pudding to a cake mix makes it moister. I haven't tried it yet though, other than buying the mixes that already have pudding in the mix. Generally my cakes turn out pretty well... I start checking them a bit sooner than they are supposed to finish, and take them out as soon as the toothpick doesn't come out gooky.

Whenever I make a box cake, it always come out so moist and good. I always add a package of pudding to the mix. I also use two large eggs and two heaping tablespoons of mayonaise. The cakes comes out perfect each time. When I first heard about putting mayo in a cake, my mother told me to do this, I thought it would change the flavor of the cake, but it doesn't.
Give it a try, you will be amazed at what a difference mayo can make in your cake texture.

You should try adding more fat/adding less flour.
Its the flour in the recipe which makes it dry.
Make sure the ratio of fat to flour is correct.
For example for a plain sponge cake this ratio should be 1:1
100g fat
100g flour
100g sugar
2 eggs

Hope this helps

when i use a cake mix i had more oil than it calls for. i always put a half of cup of all instead of a fourth like most of them call for. i also cover them when they comeout of the oven & the steam helps moisten them. if i make it in a long pan alot of times i will put the icing on while the cake is still warm that makes it good.