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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 you’re me, all of the above). Other times, you can fault the recipe—not enough fat, too many dry ingredients without enough wet, a ratio that is just plain off.
The good news is that it’s not only possible but easy to salvage a dry cake (maybe you know it’s dry from the way it looks or feels or because you snuck a small bite!) with a little simple syrup. By easy, I mean ....

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