Cake too Dense
I have had hit and miss luck with making cakes from scratch.
More often than not they do not rise and they are heavy. I either throw them out or dry them for crumbs.
I am wondering if greasing the sides of the pan has something to do with it because it has nothing to grab on to when rising? Am I beating it too long?
From the editor:
There are a number of things that can cause a cake to be too dense:
1. Too much flour. It's important to measure the flour accurately. The best way to do this and get consistent results is by weight. A cup of flour measured by filling with a spoon and leveling with a knife is 125 grams.
2. Over mixing will develop gluten in the batter and prevent proper rising. To avoid this, with the mixer running on low speed, add the dry ingredients (flour, baking powder etc.) alternately with the wet ingredients, always starting with dry and ending with dry. Also, you should mix just enough to incorporate the ingredients.
3. Baking powder that's too old. If you can't remember the last time you bought yours, replace it now!
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