How to Avoid A Dry Cake?

You follow a cake recipe to a T, eager to take a bite, but then, disappointment: the cake is dry. Before blaming the recipe developer, let’s see what could cause a dry cake and how to avoid it.

Oven Variances and Over-baking:
Every oven is different, and baking times need to be adjusted accordingly. The baking time in the recipe is just a guideline. Plus, if you’re using a fan-assisted oven and the recipe is made for a conventional oven, the temperature should be lowered.

Oven Rack Position:
By default, recipes are baked on the middle rack of the oven unless stated otherwise. If you opt for the lower rack, the results are likely to be different, causing a dry cake.

The same applies if you place your dish on an oven tray instead of directly on the rack, the heat won’t circulate as well, which can affect the baking results.

Measurement Method / Too Much Flour:
Do you measure the ingredients using grams or cups? Using a kitchen scale to measure the ingredients in grams is a baker’s best friend, particularly for flour. Cup measurements can vary significantly—a cup of flour might contain anywhere from 110g to 150g. If a recipe calls for 310g (or 2.5 cups), and the cups are overloaded, it could mean up to 50g extra flour, almost ½ cup, which can lead to a dry cake.

Overmixing:
Unless the recipe mentions otherwise, mix until the ingredients are just combined.

Equipments:
Not all pans are the same. Dark metal pans bake much faster than light-colored ones, and glass pans produce different results.
Light-colored aluminum pans are best for baking cakes because they help the cake bake evenly. Dark-colored pans absorb more heat, which can make the outside bake faster than the inside, causing the cake to be dry or overbaked on the outside while the inside is still raw. Light-colored pans reduce this problem.

Pan Size:
If the recipe doesn’t mention the pan size, perhaps you’re baking the cake in a shallower pan, which affects baking time and may require a temperature adjustment.

Baking Strips:
The recipe mentions using them, but if you don’t, you’ll need to reduce the baking time. With a wet baking strip, the cake takes longer to bake.

Cooling Time:
Did you forget the cake and let it cool in the pan for more than 5 minutes? Well, the cake continues to bake because of the heat conducted by the pan. I always use a timer to make sure not to let the cake sit in the pan for too long. Leaving the cake in the pan for too long after baking can cause it to overcook.

Storage Issues:
Not wrapping the cake properly or storing it in a dry place can cause it to lose moisture. Depending on the cake, for a classic cake with no frosting, wrap the cake in plastic wrap while it’s still slightly warm to help keep the moisture.

Freshness:
Making the cake too far in advance can cause dryness. Most cakes made with butter should be eaten the same day. If you need to prepare a cake in advance, choose a recipe with oil.

Environment:
Baking at high altitudes requires some adjustments, as the lower air pressure affects how baked goods rise and cook. Cakes tend to be drier at high altitudes because they lose moisture more quickly during baking.

And to go further, here are common reasons why a cake can be dry:

Not Enough Sugar:
Sugar isn’t just for sweetness; it also helps with the structure and moisture of a cake.

Not Enough Fat:
Fat, like butter or oil, adds moisture and richness. Without enough fat, the cake can turn out dry. If you want to reduce the butter in a recipe, make sure to maintain a proper balance.

Too Many Dry Ingredients:
Using too much flour or cocoa powder can affect the moisture of your cake. As mentioned earlier, use a kitchen scale to measure accurately.

Ingredient Quality:
Some flours absorb more liquid than others. Even flour from the same brand can vary between batches. The same goes for cocoa powder.
For example, my favorite cocoa powder was out of stock, so I used a different one for my usual chocolate cake recipe. While the cake turned out well and moist, it was slightly moister than usual. When you find a product that works well, stick to it for consistent results.

Not Enough Liquid:
Too little milk, water, or other liquids can make the cake dry.

Old Baking Powder or Soda:
Expired baking powder or soda can prevent the cake from rising properly, resulting in a dense, dry texture.

Not Enough Eggs:
Eggs provide both structure and moisture. Cutting back on eggs can affect the cake’s texture.

Unfortunately, no recipe is completely foolproof. Factors like equipment, ingredient quality, and kitchen environment can all impact the outcome. Even if you follow the instructions perfectly, a small detail can lead to a different result.

To avoid a dry cake, be sure to follow all the tips I shared in this article to give yourself the best chance of baking a beautiful, moist cake.