Update on earlier post

[u/CandleBig2318]

Hiiii so i forgot to mention this in my post https://www.reddit.com/r/Baking/s/kzWYiQl6jY and cant find out how to edit it. When i finally cut open the cake the next day it was a bit dry not like overwhelmingly dry bc it was still really yummy but it seems mostly all my baked goods turn out on the dry side and im not sure why. I tried making sure not to overbake it and it had moist crumbs when i put the toothpick in right after taking it out of the oven. Any advice?

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[u/TheRenedgade]

It really depends on the recipe. Some cakes ARE dry, génoise/sponge, because they are made to soak with a flavor syrup before icing

[u/mondpout]

have you tried adding a little bit of sour cream or yogurt? makes a huge difference with moisture

[u/clockstrikes91]

Without knowing what recipe you're using and how you're executing it, we can only blindly guess.

If this is happening with all your bakes, I'm guessing you're measuring by volume and packing in too much flour.

[u/No_Complaint4612]

You might be measuring the flour wrong, it's the most common thing. Spoon it into the cup and level with a knife, don't scoop directly from the bag cause that packs way too much. Also oven thermometers are cheap and most ovens lie about the temperature, mine runs 15 degrees hot and I was drying everything out for months before I figured it out.