Cakes are moist as a result of ingredients like eggs, milk, sugar, water, and / or oil.
Eggs.
It makes your cake very moist.
Fat makes the cake moist and taste good.
The primary use for eggs is to act as a binding agent. They hold the cake together once it has been baked, so it does not crumble or fall apart too easily. They also add a glossy finish to the cake, make it smooth and moist, and add flavor.
Butter makes a cake moist, adds flavor, and acts as a minor binding agent to help hold the cake together. Vegetables are not commonly put into cakes.
Moist is a state between dry and wet. For instance, a cake that is slightly moist is nicer to eat than a cake that is very dry.
Not only does adding apple to a cake improve the flavor, but it makes the cake moist, and allows the use of less butter, making it low fat. It also adds more nutrition to the product.
Butter makes sure that all the mixture is binded together. It is a water/fat emulsion and also makes a cake tender, moist and creamy, and adds some color.
ice cream cake
Yes. Whenever I make a cake that calls for water, I always replace the water with milk. This makes for a more moist cake. You can add oil, but that can be tricky because you don't want to end up with an oily sheen on your cake. I would start by substituting milk for any water in the recipe, and see if you notice a difference.
I believe you use the apple sauce to replace the oil... healthier recipe and it doesnt taste any different... makes a very moist cake too!
Choose a recipe that includes Sour Cream or Yogurt, and you will get a nice moist pound cake, banana bread, etc.
Fat in baked goods gives them a tender, moist texture. The most common types of fats used in baking are butter, shortening, oil and sometimes, even lard. Without the added fat, the baked goods would be extremely dry and not tasty at all.