Cake Dry, Why?

Decorating By Deniro Updated 27 Oct 2008 , 9:15pm by sari66

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Deniro Posted 26 Oct 2008 , 5:26pm
post #1 of 5

I made a cake using cake four (Softasilk). It called for 3 cups cake flour,1 1/4 c. sugar, 1 1/2c. butter, 4 eggs, vanilla, 1 tbs. baking powder, 1/4 tsp. baking soda, 2/3c. milk. It said to cream the butter and sugar add vanilla, then add dry ingredients,milk and eggs. I baked it at 350 degrees for 25 to 30 min. Cake was so dry it crumbled badly! It tasted and felt so dry. I never used cake flour before is this normal?

4 replies
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Pookie59 Posted 27 Oct 2008 , 2:18pm
post #2 of 5

I used cake flour the last time I made Italian Cream cake and no it was not dry. Did you adequately cream the butter and sugar? Creaming can take 8-10 minutes. Otherwise it sounds like the cake was over baked.

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Edibleart Posted 27 Oct 2008 , 2:27pm
post #3 of 5

I agree with Pookie59, it needs to be well creamed. The recipe calls for adding the eggs at the end but usually they are added slowly with the vanilla. Then the milk and flour are alternated making sure NOT to overmix. Mixing too much after adding the flour can also make the cake dry and tough. HTH.

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Deniro Posted 27 Oct 2008 , 7:34pm
post #4 of 5

The recipe called for 3 9" and bake about 18 to 20 min. I used a 12" pan and baked for 30 min. Is the cake suppose to brown when using the cake flour? They really didnt' brown like my other cakes do. I think I might of over baked it.

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sari66 Posted 27 Oct 2008 , 9:15pm
post #5 of 5

It shouldn't be dry, it could have been cooked too long or it could be the sugar needs adjusting. As for the not browning that could be the sugar as well.

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