A perfect ratio of wet to dry ingredients defines a cake’s moisture level. In some cakes you may seen too much flour and not enough butter this type of cake will taste a dry. But sometimes you may seen too much milk in the cake but not used enough flour this type of cake taste a wet. So, finding the proper balance between wet to dry ingredients is a key.

When you see slightly wet cake with crumbs, it’s tend to stick together this type of cake called “Moist Cake”. There’s a very difference taste between creamy cakes and moist cakes. Most of the people go with creamy cakes for their taste but in customized cakes bakers mostly used moist combination for the perfect look but it gives no good taste than creamy or dry cakes.

Basically sugar is hygroscopic which makes cake moist. So, according to the level of sugar define your cake. Professional bakers mostly used top bake this kind of cakes. They use just a syrup which is made from water and granulated sugar heated to keep it moist until the sugar dissolve, then set aside to cool.

Combination of whisk butter and sugar also made your cake light, fluffy and moist. There are some secret ingredients which makes the cake moist is, sour cream, cake flour, just touch of baking powder, mix with simple syrup. Please please don’t make over mix these all ingredients and also don’t do over bake and add just pinch of oil that process perfectly bake your cake moist.

A cake is become more moist and crumby because of you used much syrup or any kind of liquid ingredients. A cake is become too much moist because of the high or low gluten content of the cake flour that is used to bake it. Cake flour is an ingredients that contains gluten. So, mix-up sugar and flour makes your cake so moist and dry so you can give the shape you want and add some color according to the theme. Moist cakes have observed colors very well so every color you use to make a desire cake is just good looking and every colors make some sense to describe your cake.