Make homemade cakes moister by adding extra fat to recipes. Stirring sour cream or yoghurt into cake batter will ensure that your dessert is smooth and moist, rather than dry and crumbly. Add these dairy products to your own cake recipe, or use them to make boxed cake mixes tastier. Sour cream and plain yoghurt won't affect the flavour of the cake, so add them to a range of batter types. As a low-fat option, incorporate applesauce into cake batter.
Make a cake batter, such as vanilla, chocolate or red velvet, according to recipe or box instructions.
Stir 1 cup of regular -- not low-fat -- sour cream into the mixed cake batter. Incorporate the sour cream into the batter thoroughly.
Stir one 170gr. container of regular yoghurt into the mix. Use plain, vanilla or fruit-flavoured yoghurt, such as strawberry or blueberry, depending on cake's flavour.
Mix 1 1/4 cups of applesauce into spice-cake batter to add moistness without extra fat.
Pour the batter into a greased pan. Bake the cake for the amount of time indicated in the recipe.
Remove the cake from the oven and allow it to cool prior to frosting it. Store the frosted dessert in a cake pan, featuring an airtight lid, to keep it from drying out.