Why is my cake crumbly?
I used a new cupcake recipe. It has raving reviews about how moist it is. Mine turned out moist but it's very crumbly. Any suggestions?
Ingredients
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter, softened
- 1 (16-oz.) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-oz.) container sour cream
- 1 cup hot water
- 2 teaspoons vanilla extract
Directions
- Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes).
- Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate; beat until blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
Best Answer
This looks very similar to a recipe that I make for chocolate cake. Mine was always a bit crumbly until I changed my measuring technique for the flour. Instead of scooping and leveling I spooned the flour in to the cup and then I leveled it. That made a huge difference. Of course, weighing is even better.
It could also be an issue of slightly over baking. You could try testing them 5 minutes earlier.
Those two things tend to be the crumbly culprits in cake.
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Quick Answer about "Why is my cake crumbly?"
A cake is crumbly because of using too much flour, overmixing cake batter, not adding enough shortening, or not adding enough sugar. Flour contains gluten which, in excessive or small amounts, can change the structural integrity of the cake by making it crumbly and moist.Why is my cake moist but crumbly?
Dense cakes result from flours with a high protein content and from using too much flour in the dough. If your cake falls apart when cutting and you used all-purpose flour in your recipe, the high gluten content is why you have a cake that's moist but crumbly.How do you fix a crumbly cake?
If your cake is too crumbly to enjoy, you could cover your cake in icing drizzle and disguise the crumbliness with cake decorations instead. Adding moisture like a light buttercream layer or icing will help to hold some of the cake together. Just make sure everyone has a fork or spoon for eating it.Why is my cake breaking apart?
In an oven that's too hot, the outside of the cake cooks at a much faster rate than the inside. A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. You might experience the same problem if the cake recipe has too much leavener or if you've used a pan that's too small.What Makes Cake Crumble?
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Answer 2
I can see a few potential sources of error, in a way they all have to do with regional differences, so it might be good to know where you are :)
-Temperature - How softened was the butter? And what temperature were the rest of the ingredients at?
-Egg size - "large egg" is very subjective
-Flour type - is it really the same cake flour you used as the recipe writer did, or maybe a different style/standard of cake flour, or maybe even 405/Maida?
-Hot water - this could subjectively be 60°C to boiling. And both extremes will do different things to gluten formation (or absence thereof), could denature other ingredients differently, and will mess with the speed of leavening.
-Brown sugar - regional differences, danger of confusion between molasses-rich "brown sugar", ground rock candy, and unbleached raw cane sugar.
-Teaspoons of soda, cups of butter ... same measuring cups/spoons as AB?
I'd check if AB has made video footage of that recipe, and watch closely what he uses...
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