My homemade cake is dry and dense instead of moist and fluffy. What are the likely causes (overmixing, oven temperature)?

Question

Is your homemade cake dry and dense instead of moist and fluffy? Troubleshoot the likely causes, from overmixing to incorrect oven temperature.

Answer 1

A dry and dense cake is often caused by overmixing the batter, using too much flour, or baking at too high a temperature. Adjusting these factors can significantly improve the cake's texture.

Detailed Explanation:

Several factors can contribute to a dry and dense cake. Let's break them down:

1. Overmixing: Overmixing the batter, especially after adding the flour, develops too much gluten. Gluten is a protein in flour that creates structure. Too much gluten results in a tough, dense cake. Mix until just combined.

2. Too Much Flour: Using too much flour throws off the wet-to-dry ingredient ratio. This leads to a dry cake because there isn't enough moisture to hydrate all the flour. Always measure flour accurately, preferably using a kitchen scale. Spoon the flour into the measuring cup and level it off, instead of scooping directly from the bag.

3. Oven Temperature Too High: Baking at a temperature that's too high can cause the cake to cook too quickly on the outside, trapping moisture inside and leading to a dry interior. Ensure your oven is properly calibrated and use an oven thermometer to verify the temperature.

4. Incorrect Fat to Sugar Ratio: Fat and sugar contribute to the moisture and tenderness of a cake. If the recipe has too much sugar relative to the fat, the cake can become dry.

5. Stale Ingredients: Using old baking powder or baking soda can affect the cake's rise and texture, potentially leading to a denser result.

Pro Tip:

Always use room-temperature ingredients, especially butter and eggs. Room-temperature ingredients emulsify better, creating a smoother batter and a more tender cake. This helps to retain moisture and prevent a dry outcome.