Judy, where are you located? Could it be you are baking in a high elevation? Or perhaps an extremely dry (desert) location? These factors would definitely have an effect on your results.
Cake mixes are so soft that they do tend to crumble. If you use a yellow cake mix, add a
3.5oz vanilla instant pudding mix (jello, the box) and one additional egg. As for a cake from scratch, check food52 tender layer cake by Sdebrango. It is excellent. However, I use 4 not 3 eggs. Try it out.
Thanks Regine. I usually just make a box cake mix, but they crumble too. If I make a cake from scratch it is usually dry. Maybe I should stick to pies.
Are you following the directions? Is there something in the directions that you don't understand and are perhaps not doing correctly? Are you trying to make substitutions? Do you know how to test for doneness? There are plenty of ways to go wrong, so without seeing a recipe or knowing what you are doing, it is a bit hard to say.
Are you following the directions? Is there something in the directions that you don't understand and are perhaps not doing correctly? Are you trying to make substitutions? Do you know how to test for doneness? There are plenty of ways to go wrong, so without seeing a recipe or knowing what you are doing, it is a bit hard to say.
If u listed ingredients, one could more easily tell u possible cause. In my case I find that it is because there are not enough eggs to "hold" cake. I do not like to pick a bite of cake with a fork to see it disintegrate. But there are other reasons too like cake being too dry etc. Listing recipe for your cake may help determine why.
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https://food52.com/recipes/11618-tender-yellow-cake
3.5oz vanilla instant pudding mix (jello, the box) and one additional egg. As for a cake from scratch, check food52 tender layer cake by Sdebrango. It is excellent. However, I use 4 not 3 eggs. Try it out.