Why Is My Cake Crumbly? (And What to Do About It)

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Cakes are a treat that has been a part of various rituals around the world. Serving a birthday cake to someone who has become a year older is one of the most prevalent cake-related customs.

With cakes being so popular, it should come as no surprise that there are several methods to cook and prepare them. The variety of cake kinds is limitless and likely to grow as individuals discover new techniques to make the cakes they’ve always desired.

Of course, with any item that has as many diverse versions as cakes do, there is a danger that the cake may not go your way. This is particularly probable if you are new to baking, since baking can be a very temperamental pastime.

If your measures aren’t accurate while measuring out ingredients, your cake may not come out the way you want it to.

That being said, if your cake isn’t coming out the way you want it to, it’s typically due to an error in the ingredient quantities, the temperature and atmosphere in which you’re working, or a combination of the two.

When you identify the source of a problem, you have a far higher chance of resolving it and returning your cake to normal. Consider cakes that are too crumbly and fail to keep their form effectively.

There are several reasons why your cake’s structure may fail to hold together. It might be an issue with the flour you’re using in certain circumstances. Other times, it may be due to a disruption in the cooking process (such as opening the oven door too often).

Some of the most prevalent reasons of a crumbly cake, as well as some solutions, are listed below.

Problems with the Flour

Why Is My Cake Crumbly? (And What to Do About It)

This is the most typical reason why your cake cannot hold its structure together.

The gluten content of the cake, like with many baked foods that must rise in the oven, may make all the difference. Too much or too little gluten might result in a cake that does not keep its structure together.

Gluten is a complicated protein that contributes to the way most baked items rise. Simply said, when you knead the dough for your cake, you are assisting the gluten proteins in binding together with the dough.

When there is too much gluten in your cake, it will end up tying itself together so tightly that it will come off in sections, leaving you with a crumbling cake.

Similarly, if there is insufficient gluten in the cake (due to insufficient all-purpose flour or a gluten-free substitute flour), there will be insufficient or no gluten in the dough to help bind things together.

Without a strong binding agent like gluten, the dough will not be able to keep its shape very well, resulting in a cake that will not develop a solid texture and will be crumbly.

Obviously, the easiest approach to address this is to reduce the gluten level of the cake. Cake flour is a kind of flour that is suitable for persons who can ingest gluten without difficulty.

This kind of flour typically has 7% to 9% gluten proteins, while ordinary all-purpose flour contains 10% to 12% gluten proteins.

If you’re baking a gluten-free cake, you won’t be able to buy flour with any gluten content. Instead, you should choose certain additives that have been shown to boost the solidity of the cake.

These might vary from butter and oil to applesauce and banana, which are healthier choices. If you decide the cake is unsalvageable as a cake, you may reassemble it with icing and make it into a trifle.

Problems with the Baking Environment

Baking is a skill that is highly particular about every aspect. Even altitude may have an impact on baking, as shown with pizza dough. As a result, your cake may have problems since the baking atmosphere isn’t up to par.

One of the most prevalent explanations is that something is wrong with the oven. However, there are a few various paths this might go.

For some, this just means allowing the cake to bake in a preheated oven. For others, it might be the position of the cake within the oven.

When making a cake, always allow the oven to completely warm first. This prevents the cake from baking at an insufficiently low temperature, altering the texture and taste of the cake and perhaps overcooking it in conjunction with the time specified for the cake to bake.

Furthermore, unless the recipe states differently, you should bake the cake in the middle of the oven so that it receives even heat all around it during cooking.

Finally, be sure to keep the oven door closed as much as possible throughout the baking procedure. No matter how delighted you are to see and feel your cake, you should attempt to depend on the oven light to monitor it rather than opening and shutting the oven.

Opening and shutting the oven frequently introduces a lot of cold air (in comparison to the heat of the oven), which may have a significant impact on the baking process.

You should aim to open the oven as little as possible, reserving any oven openings for times when you absolutely must remove the cake and for checking the consistency of the cake to verify that it is properly cooked through.


What makes a cake too crumbly?

Cakes collapse because they have become too dry. Years of baking experience have taught me that dry cakes result from one of two causes: using too much dry ingredients or overbaking your cake.

Why is my cake crumbly and dry?

A dry cake is frequently the consequence of one of the following problems: using the incorrect ingredients, making mistakes when mixing the batter, or baking the cake at an excessively long or high temperature. Once you learn how to prevent typical cake-baking mistakes, you’ll be able to create a moist cake every time.

Why is my box cake crumbly but moist?

2 cup; 3 egg whites equals 1 or crumbly? A. To prevent your cake from becoming dry or crumbly, use all of the eggs specified in the recipe and big eggs rather than tiny ones. If you’re unsure about the size of your eggs, measure them: 3 huge whole eggs equals 2What causes a cake to be dry and crumbly?

How do you rescue a crumbly cake?

Here are five suggestions for moistening a dry cake that has already been baked.
Glaze with a basic syrup glaze. If your cake layers come out too dry, Velez suggests glazing them with simple syrup.
Let your cake soak in milk.
Make a mousse or jam filling for the cake.
Ice the cake.
Place it in the refrigerator.

How do I make sure my cake doesn’t crumble?

The greatest thing you can do is add some butter or oil to the cake to give it the moisture it needs to hold together. Extra ingredients might include butter and oil, applesauce, bananas, fruit purees, and so forth.

Why is my cake falling apart and crumbling when I try to frost it?

Between your cake layers, air became trapped. The cake layers were uneven. Your cake was not settled before the final coat of frosting was applied. Your cake has a too soft filling.

Does refrigerating cake dry it out?

After a day in the fridge, your wonderfully moist cake, no matter how properly wrapped, will begin to dry out.

Do bakers use box cake mix?

Many of the best bakers utilize boxed cake mixes, which may surprise you. They’ve clearly learned how to improve a boxed cake mix!

What can I add to my box cake mix to make it moist?

Pour in some milk, coffee, or soda.

Boxed cakes sometimes ask for water, but substituting equal parts milk, coffee, or even soda will result in a moister, more delicate, more delicious cake. You may use whole milk or your preferred nondairy milk in place of the white cake mix.

Is it better to add milk or water to Betty Crocker cake mix?

When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste.

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