These 9 crucial baking tips help prevent a dry or dense cake. Applying these lessons in your kitchen helps promise a soft and moist cake!
Dry or overly dense cakes have absolutely no room in this world. However far too often, a seemingly innocent looking cake can fall victim to one or both of these texture tragedies. It’s happened approximately 3, 520, 958x to me and I’m always working to save my cake (and myself!) from the dense or dry cake catastrophe again.
There are ways to prevent and avoid these unfavorable textures. I’ve been practicing with cake recipes for several years and have learned a lot in the process. Most of the time I can look at a recipe and predict the texture outcome. But sometimes I’m not that lucky, so I wrote 9 crucial lessons that will help us the next time we’re baking a from-scratch cake.
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Reach for cake flour instead of all-purpose flour. Cake flour is a low protein flour that’s milled into a superfine consistency. This soft, tender texture directly translates into your cake. However, this isn’t an ALL or NOTHING rule. Some recipes simply cannot withstand cake flour’s fine consistency. Chocolate cake, for example, already has cocoa powder, which is a soft dry ingredient and takes the place of some flour in the recipe. More often than not, the combination of cake flour and cocoa powder results in a flimsy cake. Likewise, carrot cake and banana cake contain additional wet ingredients (the fruits or veggies), so cake flour isn’t ideal because it’s not strong enough.
However, when making vanilla cake, white cake, red velvet cake, vanilla cupcakes, and other cakes/cupcakes where a fluffy texture is favorable, try using cake flour. I’ve also been successful substituting cake flour for all-purpose flour to create softer pineapple upside-down cake and funfetti cake. (Make a 1:1 substitution with no other changes to the recipe. My pineapple upside down cake recipe has been updated to include it!)
. I use unbleached when I can find it, otherwise I just stick with bleached. Both brands provide quality results for a decent price. Find cake flour in the baking aisle next to the all-purpose flour. If you can’t get your hands on cake flour, use this cake flour substitute.
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To help prevent a dry, dense cake, let’s add a creamy and light wet ingredient. Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. In addition to milk, add a Tablespoon or 2 of sour cream. Of course this depends on the recipe, but you’ll find that a lot of my cake recipes call for sour cream. Don’t underestimate the power of this ingredient! I even add it to my classic cheesecake, cheesecake pie, and no-bake cheesecake recipes. Plain yogurt is a fine substitution.
I sound like a broken record on this one, especially if you’re a regular reader. But when a recipe calls for room temperature butter, use room temperature butter. Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness. Aka a dense cake.
But let’s say your butter was at the proper room temperature. You began creaming it with sugar, but then left the mixer running. There’s a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It’s all science!
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Additionally, the cake recipe may call for room temperature sour cream, milk, and/or eggs. Make sure they’re each at room temperature. Room temperature ingredients bond together easier and quicker since they’re warmer, thus reducing over-mixing. Over-mixing = dense cake. (See tip #6.)
When a cake is too dense, one might think that adding extra flour will soak up more moisture and lighten up the crumb. However, that’s not usually the case. The cake likely needs more leavening support from baking powder or baking soda. This tip isn’t exactly a cakewalk (ha!) because these two ingredients are scientifically particular. If a recipe includes a lot of acid such as lemon juice and buttermilk and isn’t lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb. Depending on the recipe, adding more baking powder or soda could leave a bitter aftertaste… so don’t go overboard.
This depends on the recipe, but I generally use around 1/4 teaspoon of baking soda per 1 cup of flour or 1 teaspoon of baking powder per 1 cup of flour. Remember the differences in baking powder vs baking soda and why we use both in some recipes?
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The ratio of wet to dry ingredients determines a cake’s moisture level. If there’s simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there’s too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key. If you notice that a cake tastes too dry, add a little oil the next time you make it. My strawberry shortcake cake kept tasting a little too dry no matter what I did, so I added 2 Tablespoons of vegetable oil to the batter. It’s so moist!
Some cakes use oil instead of butter. This is because there’s another flavorful ingredient in the recipe and butter’s flavor isn’t necessary. See my carrot cake and pumpkin cake.
As mentioned in tip #3, over-mixing cake batter produces too much air. That trapped air expands then deflates in the oven. A deflated cake is a dense cake! Only mix the wet and dry ingredients together JUST until combined. I usually run a whisk or spatula through the batter a couple times at the very end to ensure there are no large lumps at the bottom of the bowl. Whether you’re using a mixer or mixing by hand, don’t over-mix.
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In all seriousness though, over-baking cakes dry them out. It could only be a 30 second window between perfectly baked and over-baked, so make sure you’re keeping an eye on the cake. Begin checking it 1-2 minutes before the recipe instructs.
When things go totally awry and you have a dry cake on your hands, all is not lost. A quick brush of simple syrup adds moisture. When the cake has completely cooled, brush a thin layer of simple syrup on top. Instead of simple syrup, you can even use Sprite (yes, I’m serious).
To make simple syrup, boil equal parts granulated sugar and water together until the sugar dissolves, then let it cool before brushing it onto your cake. Use a pastry brush. You can flavor the syrup, too. When the simple syrup comes off the stove, stir in a touch of vanilla extract, prepared coffee, lemon juice, Amaretto, or other liqueur. Let it cool before using. You could even place some vanilla bean, lemon peel, or culinary lavender in the cooling syrup. Once cool, strain out the chunks/add-ins using a fine mesh sieve.
I Tried To Make A Cake But It Came Out Really Dense For Some Reason.
For absolute BEST taste and texture, never double a cake recipe. Make the batter twice instead. Doubling the recipe risks over-creaming (tip #3), over-mixing (tip #6), or under-mixing. And the baking powder and/or soda may not completely distribute which could leave bitter aftertastes in sections of the cake.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onBut the one on the left shows streaks – areas of dense, sodden cake. Taking a bite, you'd think it was under-baked – even though it's actually completely baked.
One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell.
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We bakers often do this with one another – Hey, wanna see something interesting? someone will say, pulling a deflated loaf of bread, ultra-flat cookie – or perfectly shaped muffin – out of the oven.
We then gather around for a quick lesson in the particular area of baking science demonstrated by said unsuccessful (or super-successful) baked good.
Frank said, Both of these slices of cake are from the same recipe. Same ingredients; same pan. Same baking time and temperature. Why do you think this one has this pasty middle, and the other one looks fine?
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I considered the question. Preparation method must be the variable. Ummm... something about how you put together the batter? (The girl's a genius!)
Frank explained that's true, but creaming (beating together sugar, butter, and eggs) has to be done slowly; no higher than medium speed.
And once any flour is added, the mixing has to be slower still. Developing the flour's gluten too much means the cake will rise
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