Recently I've noticed my white cakes are extremely soft and crumbly. I'm using the same recipes and the same cake mixes, but the cakes still turn out very crumbly, too soft to even crumb coat. Has anybody had this happen? Does anybody have any suggestions other than stop making white cakes? Thanks in advance for your help.
Welcome to cc. You said you use mixes - did they possibly change their formulation?
Try freezing your cake before you crumb coat it. Also, you might think about adding a tad more oil as white cakes can be a bit on the dry side as opposed to yellow cakes. I use French Vanilla a lot and have always found that freezing before crumb coating not only makes it easier to coat, it seems to affect the cake texture --makes it hold up well for stacking and retains a lot of moisture. I allow it to thaw in the refrigerator after crumb coating and between layering on my BC.