I recently made a cake for my daughters birthday and I used a recipe off of here. It was for the Fool Proof Yellow Cake. It was very dense and I was wondering if anyone can tell me how to get a homemade recipe to come out fluffy like a cake mix cake. It tasted good but the texture was not soft.
Any help is appreciated.
Scratch cakes by nature are more dense than box mixes because box mixes have a lot of emulisifiers that serve that purpose but there are a few things you can do to make the cake lighter. One is to make sure that you whip the sugar and butter/shortening very well. You also can whip the egg whites separately and fold them in at the end.
Thank you for that information, I felt like I might had done something wrong. Now I know what I can do to make these better. I would prefer to make a scratch cake instead of a mix.
Scratch cakes by nature are more dense than box mixes ........
No there not. What you need is practice. Most scratch cakes that are dense are from first time scratch bakers. Go to you local library and research scratch baking, read everything you can online also and experiment. I make a scratch cake that is just as light and fluffy as any cake box.
It is more about the process than the ingredients, including using the egg white/sugar thing. If you get the process down correctly, you too can make light and fluffy scratch cakes.
Overbeating the batter will develop the gluten resulting in a dense texture.
Handy cake baking troubleshooting charts:
Great site for learning scratch baking techniques: