How do you get the texture that a store bought cake has? I had a cake today at work that was from a local bakery and it still had that same texture. What's the secret?? OR......what kind of ingredients change cake texture, and to what texture? 
sorry it all sounds so jumbled!
I'd bet that others can answer this question better, but one thing that can change the texture of a cake is the flour.
Using Cake Flour will give the cake a smaller "crumb" and a finer texture, slightly lighter, and lets the other ingredients like the butter and chocolate tastes come through.
more thoughts anyone?
I've NO idea if this is it or not........
I never refrigerate my cakes (I don't really like cold cake - bleck!). But I made one for my family (a rare and unique event!) that was torted and filled with raspberry filling. With the filling, I thought it would be best to put the leftover in the 'frig. Had a piece the next day for breakfast (ok ... ok ... I'm not a traditional breakfast food lover!) and I was amazed at the "texture" difference! It seemed to cut smoother and had less of a "crumbly" look (although for the record, my cakes don't crumble! 
).
I know bakeries and Walmarts refrigerate (and sometimes freeze for a year) their cakes. Maybe this is part of the difference?????
Again ... I've no idea. Just sharing my one teeny observation at my house.
I'm certianly no expert, but here's what I've noticed....
My husband really likes cakes made from a mix (no doctoring) the best. He especially LOVES when that cake has been refrigerated. The refrigeration does change the texture somewhat. I'm not sure that I'd say it makes them more dense... but they are definetly less crumbly.
For other people, I make more flavorful cakes by doctoring cake mixes. When I doctor them and use extra egg OR milk for the liquid they have a different texture, too. Sort of similar to the refrigerated cakes. They aren't "heavy" but they are more dense. They are MUCH easier to carve, too.
I use the Super Enhanced Recipe or the WASC recipe a lot. I have found that sifting the flour and any cake mixes gives a finer crumb. I also agree that putting it in the fridge as well gives the texture you are talking about. As long as you keep it covered it will stay fresh and if you can cut it and let it come to room temp. before serving will have less crumbs.
Personally I am a huge fan of cold cake so it usually does not get to room temp.!
Tracy
wow? cold cake lovers? it's just funny that last week I realized that I HATE cold cake. To me, it seems to make them more dense and kind of "gummy" like texture?
Plus, like most other things (cheese, beer, wine, chocolate ... all those other yummy things), the flavors don't come out as well when it's cold as opposed to room temp.
Just my opinion though!
I wonder if the "bakery" texture is a product of some of the preservatives that are added to box or other pre-made mixes that are often used by stores?
wow? cold cake lovers? it's just funny that last week I realized that I HATE cold cake. To me, it seems to make them more dense and kind of "gummy" like texture?
Plus, like most other things (cheese, beer, wine, chocolate ... all those other yummy things), the flavors don't come out as well when it's cold as opposed to room temp.
Just my opinion though!
I wonder if the "bakery" texture is a product of some of the preservatives that are added to box or other pre-made mixes that are often used by stores?
I also wonder the same thing? 
I just had the same experience the other night. I made an 8" and a 6" of the same batter...WASC. AFter they cooled I torted, filled and frosted the 6" cake but couldn't get to the 8" that night. I wrapped the 2 8" rounds in plastic wrap and refrigerated. Took them out of the refrigerator and torted and frosted them the next night. The texture was completely different! Not necessarily more dense, but had much less crumb and was a ton easier to torte and after frosting, a much cleaner cut.
I've always been a proponent of cakes that have been frozen, but never tried just refrigerating them.
[url] I can understand the cheese, chocolate and wine, but warm beer 
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[url] I can understand the cheese, chocolate and wine, but warm beer
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hahaha. isn't beer served room-temp in Germany? i think I heard that sometime.
ok, how about less-cold beer? you know how esp. bad cheep beer tastes better when it's nearly frozen? that's what I was going for there.
Well, depending on the bakery, a lot of them use mixes, so that could be why. Not all bakeries bake from scratch, especially chain stores/grocery stores.
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