Add more oil or applesauce to the batter before you bake it. Once it is baked and cooled, make sure you keep it covered with plastic wrap. If you frost it, that will hold in the moisture.
Store it in a dry container with a lid or covering to keep extra moisture out and also to keep the cake from drying out.
If stored properly in a cool, dry place, cake can last for a few days and still be fresh and tatse good.
You can, but it would be advised to cover the cake in cling film to prevent it going dry.
The major difference between a sponge cake and a butter cake is that a sponge cake has no fat in it, should be light in texture. A sponge cake not stored correctly will go dry quickly. A cake with butter in is a firmer moist cake which should keep longer.
It will keep longer. If it's not frozen it will dry out and go stale much quicker.
You should never keep cake mixes (or any dry goods) in the fridge. The moisture will cause mold to grow in it.
No refrigerating a cake will not make it dry. However, the cake must be properly covered, or it will get dry whether or not it is refrigerated.
not necessarily. It depends on the type of cake. If it's a cake that consists of main ingredients that you would typically store in the fridge (ie cream or cheese) then yes, definitely keep it in the fridge. If it's a regular baked cake, like a chocolate cake, then you could leave it out. Put it on a plate or platter, whatever you may have, and cover it with foil or saran wrap. Keep it in a relatively dry place and it should be fine for at least a week if you keep it covered.
"speed scratch" cooking is when you take a commercially prepared product [i.e. a box cake mix] and add a few other ingredients and make something else [such as chocolate chip cookies] from it. Since the measuring of dry ingredients is already done, the process is sped up, thus "speed scratch".
the cake would be nasty and dry
To make a volcano cake erupt you can get jello but keep it like liquid and get a piece of dry ice and it will cause the "smoke" to rise up and soon after it will overflow with the "lava"
To effectively moisten a dry cake after icing, you can brush the cake with a simple syrup or a flavored syrup. This will add moisture to the cake without affecting the icing on top.