Hey everyone! So question for y'all. My vanilla cakes always turn out denser than I would like. I've tried many recipes claiming fluffiness and they taste great, but they are always dense :( I use room temperature ingredients, bake usually around 350, bake it till a tooth pick comes out clean, even used different ovens, and even add the flour in last and gently mix it into the batter. I'm just not sure where I'm going wrong but I have a feeling its something I'm doing. TIA!
Do you have a recipe that you can post so we can try to troubleshoot? Usually it's one of 3 things, too much liquid, too much sugar, or the leavening agent. Are your baking powder or soda fresh? As far as the toothpick trick, I never use that. I find that when there's no crumb on it, it is over baked. I take it out when there is still crumb on the tooth pick because it continues baking as it cools.
some of them are dense and ain't they wonderful!!! Light airy cakes are nice sometimes & thick rich buttery dense cakes are also absolutely delicious especially without icing. You can lighten up the cake a bit by beating the egg whites into a med peak and folding them into the batter last -- just before you pour the batter into the pans. mmmm I love a good pound cake.
ypierce82 - Here is a recipe I tried and have saved still, others I forgot where I got them from. http://goodiegodmother.com/white-cake-recipe-from-scratch/ I've even tried playing with recipes and making it different but no luck. My baking powder and soda are both fresh. I make a lot of cakes and I use them up quick.
MBalaska - I love the dense ones but I have a family member who wants a fluffy one. I will definitely have to try the egg white trick! Thank you!
I have that recipe bookmarked, and it was dense the 3 times that I made it! There was nothing light or fluffy about it.
OMG YAY it wasn't me! I made that one twice switching stuff up! Do you have a light and fluffy recipe?
No, it's definitely the recipe lol I've got 2 go to vanilla ones, I'll message it to you.
@Cbenaske I'm not a professional baker, but to me everything about that recipe screams dense cake. Using oil instead of shortening/butter gives a denser/moister cake, and the One-Stage/Muffin Method of mixing the batter will also produce a denser cake. To get a lighter, fluffier you need to use the Creaming Method where the fats and sugar are beat together before the flour and liquid is added. And like @MBalaska adding whipped egg whites at the end will also lighten the texture of the cake.