My family often complains about my cakes being too dense.  I like to make stacked cakes (3 to 4 layers) and when the occassion is right tiered cakes are a lot of fun.  I try to explain to my family that when making stacked cakes like these the weight of the cake and icing all on top of each other will compress the layers and make them a bit dense but they just don't seem to understand!  Am I wrong?  Is there a way to make stacked cakes and keep them light and fluffy? 

I don't have one particular recipe that I use every time but I almost ALWAYS make my cakes from scratch.  I use and electric KitchenAid mixer and depending on the recipe will use either all purpose or cake flour.  I try not to over mix my batter.  I mix on low until everything is incorporated and then about 30 seconds more and bake based on the recipe's instructions.  I generally cool them completely in the pan before removing them onto a wired rack.

Hmm...not sure really what to tell you...there are so many factors that can affect the texture of  a cake...the recipe, the temperature, etc.  Personally, I'm sure I'd like your cake.  I don't like cakes with a texture as light as a dandelion blowing in the wind.  You can blame cake mixes for the mindset of Americans thinking that's how a cake is supposed to be.

I agree!  The light airy cakes tend to be dry and flavorless, in my experience.  I like a denser, more moist cake myself.  I guess everyone else is just going to have to deal with it!  Thanks Jeff

I occasionally use kakeladi's WASC recipe at our restaurant and I can vouch for the fact that it's certainly not dry and flavorless. She would probably have a heart attack if she saw me throwing a cake together some days. (Sorry, kakeladi! )

I have noticed that if I get a little heavy-handed with the oil, the cake will be much more dense. Maybe you want to check the amount of oil/fat in your recipes? Just a thought.

'30 seconds to mix a cake' jumped out at me -- a few recipes might do well with this type of mixing -- none of mine would -- usually eggs  need to get wound out/combined well -- there's a visible difference in cake mixed for 30 seconds and mixed for two minutes -- more emulsion happens --

idk -- that's my thought

Try as I have I cannot NOT mix for batter for less than 2 minutes.  There is just something in my brain that won't let me:)  

Why would upper tiers compress lower tiers? What kind of support system are you using? The support system you use (dowels or bubble tea straws plus cake circles, or SPS, etc.) supports the weight of the individual tiers. You can use the lightest fluffiest cake you want and many are delicious (although I prefer the denser ones).

kakeladi -- i know! something in the wiring hahahaha

I dont mix it for only 30 seconds and that's it! I mix continuously until all of the dry and wet ingredients are incorporated and then about 30 seconds more.

I olny use dowels when making a tiered take. 

What is this WASC recipe I keep hearing about?

http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

yes that's not long enough -- try two minutes -- if you are folding in egg whites you mix with a real light touch but otherwise you need to mix it more after the ingredients are incorporated --