I need to know how to make my cake more dense because when i start to carve it, the whole thing just starts crumbling

What type of cake are you making?

I have the same problem using a doctored cake box recipe. I want a good recipe for a sponge cake that will hold up like they use on tv. (yes, i said it, but that's what I want) when i tort and have an inch layer it's like it just crumbles in my hand.

I've read that it helps to carve the cake when it's frozen so it isn't so crumbly.

I don't carve frozen because it seems too hard, but I do always carve when the cake is chilled....

Just throw that sucker in the fridge for about 30 minutes to an hour. Does the trick for me everytime. I've tried all kinds of cakes and it works for every one of them.

I'm making a cake for my nephew and he wants it to be "super chocolatey" so I know that there is going to be an issue with it being moist and crumbly. Does putting it in the fridge change the moisture level?

Thanks for the tips on chilling the cake!