I’m a decent baker. Growing up in the South, baking was practically second nature to most of us—we start young, mixing cake batter before we can even reach the counter. But I always believe there’s room for improvement, which is why I’m constantly on the lookout for tips and tricks to elevate my baking game.
Whether it’s learning how to make egg-free desserts, achieving the perfect flaky pie crust or enhancing flavors with simple ingredient swaps, I enjoy experimenting and refining my skills. Baking is both science and art, and discovering new techniques keeps it exciting and makes both the cook and the folks eating the treats happy.
But one thing I'm sure makes nobody happy is a dry dessert. When it comes to making the perfect banana bread, biscuits and cakes, there are a few tricks to help keep things balanced and moist, but I just saw another fantastic tip that’s a total game-changer and so easy for anyone to do.
Content creator and TV personality Danni Rose (@thedannirose) shared this tip on Instagram and I can't wait to give it a try!
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The Secret to Moist Cakes
The secret to perfectly moist cakes is a pantry staple in many kitchens—plastic wrap.
Cakes dry out after baking due to moisture loss. As they cool, steam escapes, reducing internal moisture. Exposure to air accelerates this, especially in low-humidity environments. Cooling cakes on a wire rack prevents condensation but this can also dry out your baked goods if they're left too long on the rack.
To retain moisture, wrap the cake in plastic wrap while it's slightly warm. This will trap the steam inside, keeping the crumb rich, soft and full of flavor. Rose call it "sweating the cake," and she uses it for cake layers and quick breads, like banana bread. In the video, she says that even if you overcook your cake, sweating it will make sure it's tender and moist.
Related: The Italian Way to Make Boxed Cake Mix 10x Better
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How to Sweat a Cake
Once your cake layers come out of the oven, let them cool in the pan for about 15 minutes. Then, carefully turn it out onto a piece of plastic wrap and wrap it up tight while it’s still warm.
You can leave the wrapped cake or banana bread on the counter to cool or you can do as baking expert and cookbook author Dan Langan does and place it back in the pan, bottom side up. This does two things: it locks in moisture and helps the bread settle so that if it has a domed top it flattens naturally. Let it cool completely in the wrap, and then pop it in the fridge if you're not serving it right away.
Not only does this technique keep banana bread (and other cakes and baked goods) incredibly moist, but it also makes handling and storing the layers easier. If you’re making a layer cake, chilling the wrapped layers in their pans helps them firm up, making assembly a breeze. Plus, storing them in the pans lets you stack them neatly in the fridge without worrying about damage.
With this simple trick, your baked goods will never be dry again! And in a world where we already deal with enough things that are dry and lifeless, let’s make sure our baked goods don’t join the list!
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