Yes, you can add water to make a dry cake moist, but it may not be the most effective way to achieve the best results. Adding water alone may dilute the flavors and result in a cake that lacks richness and depth. Instead, there are better ways to moisten a dry cake and improve its texture and taste:
Simple syrup: Prepare a simple syrup by combining equal parts of sugar and water in a saucepan. Heat the mixture until the sugar dissolves completely. Let it cool, and then brush or drizzle the syrup over the cake. The syrup will be absorbed by the cake, adding moisture and sweetness.
Fruit puree: Incorporate fruit purees, such as applesauce, mashed bananas, or pureed berries, into the cake batter. These fruits contain natural moisture, which can make the cake moister while also adding flavor.
Milk or cream: Substitute some of the liquid in the cake recipe with milk or heavy cream. Milk contains fat, which can contribute to a tender and moist texture.
Sour cream or yogurt: Adding sour cream or plain yogurt to the cake batter can improve its moisture and richness.
Oil or melted butter: If the cake recipe calls for only butter, you can add a small amount of oil to the batter to increase the moisture level.
Buttermilk: Buttermilk can add moisture and tanginess to the cake. You can use it as a substitute for regular milk in the recipe.
Syrups or liqueurs: Infuse the cake with additional flavors and moisture by brushing it with flavored syrups or liqueurs. For example, coffee, orange juice, or flavored liqueurs can enhance the taste and texture.
When using any of these methods, start by adding a small amount of the chosen ingredient and adjust as needed until you reach the desired level of moisture. Keep in mind that every cake recipe is different, so experiment cautiously to avoid over-saturating the cake.
Additionally, if your cake is dry due to overbaking, it may be challenging to remedy with these methods. In such cases, consider making a new cake and paying close attention to the baking time and temperature to prevent overcooking.