hello all my name is huston and im very pasionate about baking and everyone loves my cakes one problem i see i have is my cakes always come out too tender really moist and soft and when you slice into them the texure seems to be crumbly instead of a clean solid cut what am im doing wrong ???? i do used cake florur but i didnt think that should matter
Crumbly and tender are two sides of the same coin. If you want less crumbly, you need less tender. The fundamental problem is that the gluten in the flour isn’t developed enough to hold the cake together firmly enough for you. Cake flour certainly contributes to this “problem”, since it has less protein than all purpose flours and hence will develop less strength. Aside from the flour, the mixing method is a big determinant of the cake tenderness. In general, increasing the mixing time will decrease tenderness.