FOOD NEWS
The Simple Reasons Your Cake Always Has A Rough Texture
By Stacie Adams
If the texture of your homemade cake is coarse instead of light and smooth, then there might be an issue with how you're incorporating the ingredients.
A rough, grainy texture may result when the sugar and butter (or any other form of fat) are not properly emulsified.
Creaming softened butter and sugar together with an electric mixer for about two to three minutes will successfully emulsify the two ingredients, resulting in a smooth texture.
Make sure you don't beat the ingredients too vigorously, or they may separate and cause even more texture issues.
Adding too much baking soda can also lead to an unwanted crumbly texture, creating too many gas bubbles. Try to only use ¼ teaspoon of baking soda for every 1 cup of flour.
Always follow your cake recipe closely to ensure you're using the correct portions. To enhance your cake's texture, you can boost the moisture in the batter.
Adding 1 to 2 tablespoons of sour cream will eliminate dryness and help create a light, airy texture without impacting its flavor or causing the batter to turn too thin or brittle.