What To Know
- I later learned that eggs are a major ingredient in cake, and without the full amount, the cake will not rise as much and will be crumbly.
- When you add too much baking powder to a cake batter, you create an excess of air bubbles, which cause the cake to rise too quickly.
- Cake flour is a very fine flour, and it is often used in combination with cornstarch to create a light, fluffy texture in cakes and other baked goods.
Have you ever been enjoying a nice slice of cake and you notice that some parts are a bit, well, crumbly? You’re not alone. There are a lot of reasons why cakes can turn out crumbly, and it’s not always easy to pinpoint the exact cause. In this blog post, we’ll explore some of the most common reasons why cakes can be crumbly and what you can do to avoid them. So whether you’re a professional baker or just a cake enthusiast, you can have the perfect cake every time.
You did not use enough eggs
I had a cake recipe that called for 3 eggs. I only had two. So I decided to make the cake anyway and just add an extra egg the next time I made it. The cake did not rise as much as I would have liked and it was very crumbly. I later learned that eggs are a major ingredient in cake, and without the full amount, the cake will not rise as much and will be crumbly.
You did not use enough fat (butter/shortening/oil)
If you did not use enough fat (butter/shortening/oil) your cake will be dry and crumbly.
The ideal amount of fat for a cake is 1 tablespoon of fat for every egg in the recipe. For a standard cake, this is around 4 to 6 tablespoons of fat.
If your cake is crumbly, you may have used too much baking powder or baking soda. Too much of these leavening agents will cause your cake to rise too quickly and break down, resulting in a crumbly texture.
You used too much baking powder
Hi there!
You’ve asked a very good question, and I’m happy to answer it for you.
The primary reason why a cake becomes crumbly is because there’s too much baking powder in the recipe. When you add too much baking powder to a cake batter, you create an excess of air bubbles, which cause the cake to rise too quickly. This is what leads to a coarse, crumbly texture.
A second reason that a cake might become crumbly is because the fat in the recipe is too low. Fats like butter, oil, and egg yolks create a rich, moist cake, so if you don’t have enough fat in your recipe, the cake will be dry and crumbly.
Finally, it’s also important to use the right type of flour when making a cake. Cake flour is a finely milled flour that is designed to create a soft, light texture.
You used cake flour without cornstarch
Cake flour is a finely milled flour made from soft wheat. It is used in making cakes, pastries, and other baked goods. Cake flour is a very fine flour, and it is often used in combination with cornstarch to create a light, fluffy texture in cakes and other baked goods.
Some people prefer to use cake flour without cornstarch, and there are many recipes that call for cake flour only. Using cake flour without cornstarch can produce a cake that is slightly more dense and less light and fluffy than one made with both ingredients. However, many people prefer the taste of a cake made with cake flour only, as it can have a more delicate flavor.
You did not use enough liquid
The cake crumbles easily because there wasn’t enough liquid in the batter. The liquid in the cake batter helps to create steam as the cake bakes, which helps it to rise. Without enough liquid, the cake will not be able to rise as much and will have a more crumbly texture.
Adding too much liquid to the cake batter can also lead to a crumbly cake. If the batter is too wet, it will not be able to hold its structure and will break apart easily. It’s important to follow the recipe carefully and use the correct amount of liquid to ensure that the cake turns out well.
Summary
So, if you want cake that is moist and fluffy, you should use enough eggs and high quality fat (such as butter), but you should avoid using too much baking powder.
