syrups & glazes
a great way to add further layers of flavour to cake is to syrup it while still warm. remove the cake from the oven & place on a cooling rack. place the whole thing in a tray, and using a thin metal or bamboo skewer, gently poke holes in the surface of the cake. make syrup, and while still hot apply it liberally with a pastry brush (this isn't wallpaper paste, so a degree of finesse may be warranted). you can use matching flavours or imaginative pairings, there are no rules here.
here are some lovely glazes that work best on a completely cooled cake. carefully insert a knife down between the cake & the baking form & gently free it. discard the form. mix the glaze and pour slowly along the middle of the cake, allowing it to flow to the edges and down the sides. let it dry, and it will create a thin, translucent coat that will crack delicately when cut. like the syrups, there's no rule about flavours, so go ahead and experiment with combinations.