Anonymous wrote:OP here.
I think I wasn't clear ...
What I meant is that the recipes tend to mention moisture a lot more, and that they include much more water (never seen water in English recipes I think), milk and for example moist sweeteners like maple syrup.
As a result, the cakes are much moister, I think! And this must be because they like them much moister here in the US. I assumed.

Regarding "moist sweeteners" like maple syrup, applesauce, etc., Americans have become concerned about using sugar and often you will see substitutions.

OP here.
I think I wasn't clear ...
What I meant is that the recipes tend to mention moisture a lot more, and that they include much more water (never seen water in English recipes I think), milk and for example moist sweeteners like maple syrup.
As a result, the cakes are much moister, I think! And this must be because they like them much moister here in the US. I assumed.

I'm British, and I find that American cakes typically have a smaller lighter crum. Don't think I've noticed a difference in how moist they are. I like a denser crumb (I think it supports more robust flavours), but I think that's because that's what I grew up with.

British person here. Not sure I've noticed a difference. Are you sure you're translating the recipes correctly? For instance, protein levels of flours are different here, large eggs in the US are the same size as medium eggs in the UK, and the butter here seems to have less butter fat than butter I used in the UK. For this reason I've found my British baking books to be useless here and now I only use American baking books.

I think so, yes.

I am not American and so far followed recipes that tend to be more from European books and websites, particularly British. Since I moved here I found quite a few American sites I like, but when it comes to cakes, I find an American recipes appreciate moisture in a cake much more than others. Would you say this is true?