baking

Measurement is always the key when your baking, properly measured ingredients will result to a cake/pastry you are expecting. Then there is temperature, cold ingredients might create a disaster/weird result in your cake,cookie,and bread unless your making a pie dough it needs all the ingredients to be cold to create a crumbly/sandy finished product. Lat but not the least proper mixing technique is very important if a cake is made by whipping eggwhites or whole eggs then its a sponge if butter and sugar is creamed then its a traditional cake. Welcome to mylot

As far as I know, measurements must be absolutely perfect in baking.Secondly, eggs must be beaten stiff but not too stiff. FLour must be sieved with baking powder thrice.FLour must be gently folded in the beaten egg , butter mixture. It must not be added too roughly.Same direction must be used while folding [either anticlockwise or clock wise/no turning hither and thither]in the flour because only same direction mixing wOuld help the air bubbles stick inside .THe flour must be added last and then must be transferred to the baking tray immediately without any lag in time THe final batter must have a gentle dropping consistency.THere must Strictly be no opening the oven before twenty or twenty five minutes [to check if it is done. Tell me if you had missed on any of these important steps.

It is difficult to say what can make a cake dry while baking. No cake recipe ever seems to come exactly the same every time. Perhaps your cake has a bit too muxh flour or not enough liquid in the mixture. also check your baking time. Perhaps you are leaving your cake in the oven longer than necessary. good luck with your cake baking. I hlope it all turns out well for you.

I make cakes all the time. I use to work in a bakery before I had my daughter. What kind of cake are you trying me make? Do you use butter or vegitable oil? Vegitable oil in replace of butter makes your cakes moist. 2 too many eggs? Too many eggs will make your cake dense and heavy "unless you are making a pound cake" called "pound" cake for a reason. Baking powder instead of baking soda. Use milk not water. Also depending on the cake you are making apple sauce instead of milk will make your cake very moist as well.