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.
Prep Time 10minutes
Resting Time 2hours
Total Time 2hours10minutes
Author Joss D
Use a funnel to pour the syrup into a plastic squeeze bottle with a pour spout.
For Big Cakes:
Poke holes into the top of the cake with a bamboo skewer.
Brush the top of the cake with the syrup using a pastry brush (this will allow the cake to be moistened on the outside. It’s important to use a rubber brush to avoid leaving fibers behind).
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.--The amount of syrup you will use depends on factors such as how dry the cake is, how moist you would like it, the size of the cake, the density of the cake (cakes that are more spongy will absorb more syrup) etc.
For Small Cakes:
You can follow the same steps as with big cakes but you should cut the cake in half first so that you can moisten the bottom half more efficiently. Poke holes into both sides of the cake.
Brush syrup on both sides of cake using the rubber pastry brush. The smaller cakes only need about 30 minutes to soak.
The cake is now ready to frost as desired and serve.
For a 9″ cake that is 2″ high, we used about 1/2 cup of simple syrup. This may be adjusted according to dryness, sweetness of the cake, personal preference, etc.