The Secret to the Best Banana Cake Ever

Is there anything better than the scent of a fresh-baked cake wafting from the kitchen, filling the house with its delectable aroma? No matter the flavor, it's hard to resist taking a bite before it's even cooled and slathered with icing.

That first bite is always a delight, but sometimes cakes tend to dry out over a few days—if they last that long, of course. To combat that dryness, we were pleasantly surprised to discover a unique tip shared by Allrecipes member Cindy in her Banana Cake recipe. With nearly five stars from over 2,900 reviews, her trick is simple and effective.

The Secret to Achieving Super Moist Banana Cake

Cindy's tip is straightforward: After baking, she suggests placing the cake directly into the freezer for 45 minutes to “make the cake very moist.”

Could it really be so simple to keep a cake moist after baking? In short, yes!

"Placing the cake in the freezer right after baking is a trick to provide added moisture to the cake since the wrapped cake essentially creates its own moisture barrier,” says Alon Gontowski, executive pastry chef at Palmetto Marriott Resort and Spa on Florida’s Gulf Coast. That moisture barrier is caused by trapping the heat and steam within the cake, which keeps it moist once it comes out of the freezer.  

“After removing my cakes from the oven, I let them sit for about 10 minutes before transporting them, wrapping them in plastic wrap, and placing them in the freezer for 30 to 40 minutes,” Gontowski adds.

Once the cake is thoroughly chilled, it’s time to frost and enjoy. And for those baking banana cake, Gontowski has another tip to share:

“Use ripe to overripe bananas to achieve better flavor and the most moist cake," he suggests.

Other Ways to Keep Cakes Moist 

In addition to the freezer method, there are other ways to keep cakes from drying out. One tip is to frost the cake immediately after taking it out of the freezer. The longer a cake is left unfrosted, the sooner it will dry out. So, while the cake is chilling in the freezer, make the icing so it’s ready to go as soon as the cake is.

Proper storage is also key. If you don’t have an airtight container, wrap the cake in plastic wrap followed by aluminum foil to keep it fresh and moist, slice after slice.

If your cake does dry out, it’s not the end of the world. Pastry chefs recommend brushing the cake with simple syrup, soaking it in milk, or filling it with mousse, custard, jam, or whipped cream.

And if all else fails, there's always a fun option: Crumble the cake and use it as a topping for ice cream sundaes!