Is your cake too dry? First make sure that your oven temperature is correct and that you aren’t overbaking. You may need to check your oven with an oven thermometer. An oven that’s too hot and a batter that’s exposed to heat too long can give you dried out dessert. If you find your cake is still too dry, you may be adding too many dry ingredients (think flour, cocoa, baking powder and baking soda). Try experimenting a little with adding fewer dry ingredients or upping the amount of butter in your batter. Some favorite fall cakes you may want to try include:

BUTTER PECAN LAYER CAKE

Ingredients 2-2/3 cups chopped pecans 1-1/4 cups butter, softened, divided 2 cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup whole milk FROSTING: 1 cup butter, softened 8 to 8-1/2 cups confectioners’ sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract DIRECTIONS Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

FROSTED CHOCOLATE LAYER CAKE

INGREDIENTS 4 large eggs, separated 1/2 cup baking cocoa 1/2 cup boiling water 1/2 cup butter, softened 1 cup packed brown sugar 1 cup sugar, divided 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt 1 cup buttermilk FROSTING: 3/4 cup butter, melted 3/4 teaspoon vanilla extract 6 cups confectioners’ sugar 3 tablespoons whole milk Dark or additional regular baking cocoa, optional DIRECTIONS Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-inch round baking pans with parchment; grease parchment. Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

APPLE SPICE CAKE WITH BROWN SUGAR FROSTING

Ingredients 4 medium Honeycrisp apples, peeled and cut into 1-inch pieces (about 1-1/2 pounds) 2 cups sugar 1/2 cup canola oil 2 large eggs, room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 1 teaspoon salt 1/2 cup buttermilk 1-1/2 cups chopped walnuts, toasted FROSTING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1 cup confectioners’ sugar 1 cup packed brown sugar 1-1/2 teaspoons vanilla extract 1 teaspoon pumpkin pie spice 1-1/2 cups chopped walnuts, toasted DIRECTIONS Preheat oven to 350°. Line bottoms of two greased 9-inch round baking pans with parchment; grease paper. Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.