In your lifetime, there will inevitably be bad days, global pandemics (hopefully just this once though), and dry cakes. Sometimes you will be to blame: You overmixed, you mismeasured, you forgot to set a timer, you baked the cake at too high a temperature for too many minutes (if youâre me, all of the above). Other times, you can fault the recipeânot enough fat, too many dry ingredients without enough wet, a ratio that is just plain off. The good news is that itâs not only possible but easy to salvage a dry cake (maybe you know itâs dry from the way it looks or feels or because you snuck a small bite!) with a little simple syrup. By easy, I mean