What is one result of adding more sugar to a cake batter?

Adding more sugar to a cake batter primarily results in increased moisture retention. Sugar has hygroscopic properties, which means it attracts and retains moisture. This can enhance the texture and mouthfeel of the cake, making it softer and potentially extending its shelf life. The retained moisture helps prevent the cake from becoming dry, contributing to a more desirable crumb structure.

While sugar also enhances sweetness, in this scenario, the question focuses on the overall impact on moisture retention rather than just sweetness. The addition of sugar does not generally lead to a faster baking time or higher density in the final product. Instead, it can influence the cake's height and texture through its ability to hold moisture.