In the Kitch is reader-supported. External links may earn us a commission at no additional cost to you.

Maybe it’s a tweak to the recipe, the oven temperature, or maybe it’s just the phases of the moon, but ending up with a dry cake is never fun. This tutorial goes over how to moisten a dry cake so that you can enjoy it more and be proud of serving it to family and friends.

While the secret to moist cake is partly in the baking, there is a way to make a cake moist after baking if you’re worried things didn’t work out right. There is no need to throw it in the bin and start over.

Moist chocolate cake on plate.

Why is My Cake Dry?

One of the most common reasons for a dry cake is overbaking it. Some other reasons could be that it was left out too long before covering or the batter was over-mixed.

Ingredients & Tools

All you’ll need are a couple common kitchen tools and a single ingredient to make all the cakes you bake from now on extra delicious.

Chocolate cake and simple syrup on wooden background.
  • Simple syrup
  • Cake – this applies to most cakes like chocolate, vanilla, red velvet, birthday, sheet cakes, etc.
  • Funnel
  • Wooden skewers – Will be used to poke holes in the cake. For larger cakes you can also get away with using cake dowel rods to make bigger holes.
  • Squeeze bottle – to drizzle syrup into the holes of the cake
  • Pastry brush – to brush on the simple syrup

Note: For a 9″ cake that is 2″ high, I used about 1/2 cup of simple syrup. The amount of syrup you will use depends on factors such as how dry the cake is, how moist you would like it, sweetness of the cake, the size of the cake, the density of the cake (cakes that are more spongy will absorb more syrup) etc. Adjust it according to your personal preference.

To Begin

Simple syrup pouring into red funnel.

Use a funnel to pour the simple syrup into a plastic squeeze bottle with a pour spout.

For Bigger Cakes (6″ or larger):

Here’s the one simple technique for making a dry cake more moist after it’s already been baked. Not only does this make the resulting cake more moist, it also adds some extra flavor.

Step #1. Poke Holes in the Cake

Chocolate cake with a wooden skewer poking into it.

Poke holes into the top of the cake with a bamboo skewer.

Step #2. Brush the Cake with Syrup

Chocolate cake and a pastry brush with simple syrup.

Brush the top of the cake with the syrup using a pastry brush (this will allow the cake to be moistened on the outside).

Step #3. Pour Syrup into the Holes

Chocolate cake with holes and a bottle of simple syrup.

Pour the syrup over the cake so that it seeps into the holes and let it sit for 2 hours so it absorbs completely. This will make the inside of the cake moist.

For Small Cakes (less than 6″):

Step #1. Cut Cake in Half

Small chocolate cake sliced in half with wooden skewer.

You can follow the same steps as with big cakes but you can cut the cake in half first. This way you can moisten the bottom half more efficiently. Poke holes into both sides of the cake.

Step #2. Brush Syrup Over

Small chocolate cake sliced in half with simple syrup.

Brush syrup on both sides of the cake using the pastry brush. The smaller cakes only need about 30 minutes to soak. Place the halves back together.

Serve

Soaked chocolate cakes on baking rack.

The cake is now ready to frost as desired and serve.

Now you should have no problem ensuring all your cakes from this point forward are as tender and moist as you could ever dream of. After learning how to fix a dry cake you’ve got nothing to fear when baking any number of fantastic pastries.

This isn’t just limited to a chocolate cake, after all. Many different flavors and sizes work, as do plenty of other baked treats like muffins, breads, and cupcakes. Even cookies could benefit from a little simple syrup brush down if they’re not looking up to snuff initially. When in doubt, just give it a try.

Top Tips

  • Work over a baking sheet and rack so that you don’t make a big mess.
  • It’s better to use a silicone brush rather than a brush with pig hair bristles as I find the hairs sometimes fall out and get into the food.
  • Try a flavored simple syrup to add some flavor to the cake.
  • For an alternative to simple syrup, professional bakers also use milk to soak the cake.
  • If you’re unsatisfied with the moisture of your cake, you could also turn it into cake pops by combining it with frosting.
  • Adding frosting between the layers and on the outside of the cake also helps with the end result.
Moist chocolate cake on plate.

Now that you know the secret, what kind of cake are you most excited to bake knowing how moist it’s going to be? There is no need to hesitate when it comes to experimentation. Let me know how it turned out in the comments and please share this tutorial!

Moist chocolate cake on plate.

How to Moisten a Dry Cake

Joss Dyckson
While the secret to moist cake is partly in the baking, there is a way to make cake moist after baking if you’re worried things didn’t work out right.
5 from 2 votes
Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 1
Calories 453 kcal

Ingredients
 
 

Instructions
 

  • Use a funnel to pour the simple syrup into a plastic squeeze bottle with a pour spout.
    Simple syrup pouring into red funnel.

For Bigger Cakes (6" or larger):

  • Poke holes into the top of the cake with a bamboo skewer.
    Chocolate cake with a wooden skewer poking into it.
  • Brush the top of the cake with the syrup using a pastry brush (this will allow the cake to be moistened on the outside).
    Chocolate cake and a pastry brush with simple syrup.
  • Pour the syrup over the cake so that it seeps into the holes and let it sit for 2 hours so it absorbs completely. This will make the inside of the cake moist.
    Chocolate cake with holes and a bottle of simple syrup.

For Small Cakes (less than 6"):

  • You can follow the same steps as with big cakes but you can cut the cake in half first. This way you can moisten the bottom half more efficiently. Poke holes into both sides of the cake.
    Small chocolate cake sliced in half with wooden skewer.
  • Brush syrup on both sides of the cake using the pastry brush. The smaller cakes only need about 30 minutes to soak. Place the halves back together.
    Small chocolate cake sliced in half with simple syrup.
  • The cake is now ready to frost as desired and serve.
    Soaked chocolate cakes on baking rack.

Equipment

Funnel
Squeeze bottle
Wooden skewers
Pastry brush

Notes

  • The amount of syrup you will use depends on factors such as how dry the cake is, how moist you would like it, sweetness of the cake, the size of the cake, the density of the cake (cakes that are more spongy will absorb more syrup) etc. Adjust it according to your personal preference.
  • For a 9″ cake that is 2″ high, I used about 1/2 cup of simple syrup.
  • Work over a baking sheet and rack so that you don’t make a big mess.
  • It’s better to use a silicone brush rather than a brush with pig hair bristles as I find the hairs sometimes fall out and get into the food.
  • For an alternative to simple syrup, professional bakers also use milk to soak the cake.
  • If you’re unsatisfied with the moisture of your cake, you could also turn it into cake pops by combining it with frosting.
  • Adding frosting between the layers and on the outside of the cake also helps with the end result.
  • The nutrition information is for the simple syrup only. It gives you an idea as to how many calories you are adding by soaking the cake with 1/2 cup syrup.

Nutrition

Calories: 453kcalCarbohydrates: 123gSodium: 98mgPotassium: 106mgSugar: 123gCalcium: 22mgIron: 6mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword cake
Want to see our recipes in action?Subscribe to our channel on Youtube!

Looking to further enhance your cooking skills? Check out…How to Make Tomatillo Salsa

Leave a Reply

Your email address will not be published. Required fields are marked

Recipe Rating




{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}