need help re: why my marble cake is too crumbley

[novice]

Hi,
I was hoping someone could explain why I have a moist but crumbley marble cake. I had sour cream in it, so it was very moist. Now I melted my butter and mixed it with the sugar when it was not hot, I did not over mix. Should I have not melted the butter and just mixed it when it was at room temp. I mixed it with the sugar for about 5 minutes....Any thoughts, the cake tasted good....Thanks

[Mama Mangia]

If a homemade cake has a coarse texture, the following problems may have occurred:

* Too much baking soda or baking powder may have been used.
* Not enough liquid may have been used.
* The butter and sugar may not have been beaten together long enough. If the recipe calls for creaming butter and sugar, or beating until light and fluffy, this should take at least three to four minutes of beating.
* The oven temperature was too low.

If a homemade cake is too dry, the following problems may have occurred:

* Too much flour or leavening (baking soda/baking powder) was used.
* Not enough shortening or sugar was used.
* The cake was over-baked - the oven temperature was too high and/or the baking time was too long.

If a homemade cake fell (the center of the cake sinks), the following problems may have occurred:

* The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
* The liquid was over or under measured.
* The pan was too small - the batter was too deep.
* The cake was moved or jarred before it was sufficiently baked.
* Old or expired baking powder was used.
* A wooden pick or cake tester was inserted into the cake before it was sufficiently set.

If a homemade cake has low volume or is too flat, the following problems may have occurred:

* The liquid was over- or under-measured.
* The batter was under-mixed or extremely over-mixed.
* Too large a pan was used.
* The oven temperature was too low or too high.

If a homemade cake has a peaked center, the following problems may have occurred:

* The batter was over-mixed.
* The oven temperature was too hot.

If a homemade cake shrinks excessively around the edges, the following problems may have occurred:

* The baking pans were greased too heavily.
* The baking pans were placed too close together in the oven.
* There was too little batter in the baking pan.
* The batter was extremely over-mixed.
* There was too little liquid in the batter.
* The cake was over-baked - either too long a time or at too high a temperature.

If a homemade cake is soggy, the following problems may have occurred:

* The cake was moved or jarred before it was sufficiently baked.
* The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
* Old or expired baking powder was used.

If a homemade cake has a spotted crust, the batter was probably under-mixed.

If a homemade cake has a sticky top crust, the following problems may have occurred:

* The cake was stored while still warm.
* The liquid was over measured.
* The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
* The air humidity was too high.

If a homemade cake has tunnels throughout the layer, the following problems may have occurred:

* The oven temperature was too high.
* The batter was under-mixed or extremely over-mixed.

If a homemade cake has uneven browning, the following problems may have occurred:

* There was uneven heat circulation in the oven.
* The baking pans were placed too close together in the oven.

If a homemade cake has uneven layers, the following problems may have occurred:

* The oven rack was not level.
* The cake pans were warped or bent.

[Mama Mangia]

without seeing the recipe its hard to say about the melted butter -
if the recipe said to melt the butter - melt the butter
if the recipe says softened butter - it means room temperature

[The Ironic Chef]

Most cake recipes I have call for creaming the butter and sugar together. I will let the butter soften on the counter but never use melted butter.

[Mama Mangia]

I'm with you IC - I've never made a cake with melted butter. All ingredients are supposed to be at room temp when making a cake anyway.

[novice]

Thanks for the replies. I believe my error was using melted butter and not room temp butter. I couldn't get the sugar and butter to cream that well together either. Thanks for your help..

[Mama Mangia]

The next time try room temp butter and see how it goes. Bet it turns out great.

[novice]

Just wanted to say that I always loved baking and I started it in high school and then because of work, kids, life I stopped. Last year I got sick and while undergoing chemotherapy I had to stay home and I decided to start baking again. I enjoyed it so much and it made me feel better, it was therapeutic. It is alot of fun and I especially enjoy it when other people like what I have made. I love baking and I have so much more too learn, and it looks like this forum will be of great help...

[Mama Mangia]

You're in the right place! Many of us are bakers and love baking! We hope you enjoy our site!