What is the best way to keep you cakes moist?!

You're overcooking if your cake is coming out dry.
My other suggestion is to use a box mix since they are pretty much fool-proof.
If you're baking a cake from scratch, I would suggest you weigh ingredients instead of measuring with cups and spoons.

Making a Moist Cake Tips:
If you like a moist cake then a Bundt pan can be your best friend. A Bundt pan will help to hold your cake in the right place, which means it takes care of a some of the structure of the cake. This will allow you to leave out some of the structure ingredients (eggs and flour) and allow you to have more of the moist ingredients (sugar and fat).

Tips:
■Chocolate Cake: Before adding the baking soda to your cake recipe, mix it with a teaspoon of vinegar.
■Fruit Cakes/Dense Cakes: Keep a pan full of water in the oven when baking the cake (replace water if needed to keep it topped up).
■Substitute oil in the recipe for unsweetened applesauce or plain yogurt. Your measure can be 1:1 or 50/50. For example, if the recipe calls for 1 cup oil, use 1/2 cup oil and 1/2 cup applesauce. Different types of cakes will offer different results for texture and taste, but a good start would try the 50/50. Not only helps for moister cakes, also cuts fat.

http://tipnut.com/cake-baking-tips/

http://www.associatedcontent.com/article…

Personally like any cake that uses buttermilk. Not sure what kind of cake you are looking for but here is my chocolate cake recipe that is so moist... even days later! Its a light chocolate not too rich either.

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1-1/2 teaspoon vanilla


Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.

I always use mayo in my cakes and cupcakes are the same batter so use it it takes like 1-2 Tablespoons and they will be very moist. You will never know it's in there but use it in place of the oil or butter not both. I do it every time I cook cakes anymore. I never use the oil or butter but replace it with the amount of mayo I said here. Enjoy!!!

E.V.O.O... Extra virgin olive oil is great for this. I use it in place of vegetable oil in all of my recipes. It makes everything moister and healthier! Pudding can be added to make any cake mix better too & try checking to see if the temp in your oven is correct. You can do this by getting an oven thermometer for a few $ at the local hardware store. Many ovens run hotter that the dial says. Good luck :o)

keep your oven at a lower temputate than the box says or the recipe says.....

im a professial bakerrr!!!!

Replace oil with Greek yogurt. Amazingly moist and better for you.

Mayonnaise

a little vegetable oil 1 to 2 teaspoons.