I have made a few cakes from scratch but the consistency is really dense. The cakes taste great but I just want to know if cakes made from scratch are suppose to be heavy. Box cakes seem to be moist and fluffy. I have used both cake flour and all purpose flour, and followed directions to a T. I have never tried homeade cakes before so I need some advice on whether or not my cakes are turning out alright.
Some of my recipes are very dense...pound, red velvet, carrot. Some are as light as a feather. I use them for very different recipes. It just comes with trial and error. I would suggest purchasing cakes from an artisan bakery to get familiar with texture. Then you will know what you are looking for. But a scratch cake can be anything you want.
Don't assume you can't bake because you got a bad recipe. The majority of scratch recipes on the internet are not worth making. If you have a particular flavor and texture you want, ask us and we will steer you to a good recipe and help you through it.
How do you measure your flour? Do you use the scoop and drag method, shaking to level...
If so, the traditional technique is to aerate the flour, then gently spoon it into the measuring cup using a knife drawn over the top to level.
Great site for learning baking techniques:
Thank you so much for the advice. I went to joyofbaking.com and I do believe the flour problem is solved. I really appreciate the help.