Hi everyone,
I'm new here and I have a question.
I have this new found interest in making layer cakes. I am especially interested in chocolate layer cakes with chocolate frosting. I have tried a sour cream chocolate cake recipe 3 times and the texture of my cake is always somewhat dry and quite crumbly. The flavor is great but I'm not happy with the texture. What am I doing wrong? I keep thinking it is something I am doing wrong in the mixing process. Any hints on making moist, high, non-crumbly layer cakes would be greatly appreciated. Also any favorite recipes are welcomed!

Thanks,
ButterCream

Welcome Aboard Buttercream,

I am stumped as to why your cakes would turn out like that it may be too little oil? There is a member here named MamaM and I'll bet she can help you! But it may help if you could give us a list of the ingredients to see if perhaps there is something missing from the recipe. A sour Cream Chocolate cake sounds delicious to me though, but I love sour cream anything:D

Anyway I do hope you'll like this forum, I love it since I found it back in Nov.

CCCathy

CC Cathy,
Thanks for your reply. Below is the recipe I used.
I have a 575 watt Kitchenaid mixer (after 30 years of marriage it was my christmas present to myself!) that I'm just getting to know. Could I be beating at too high a speed? It has 10 speeds and I was using the middle speed when creaming and adding the eggs. I had also read somewhere that you shouldn't beat the batter very much when adding the flour. The 2nd and 3rd time I made this cake I mixed on 1st speed when adding the flour just until all ingredients were blended but it didn't seem to make much difference. I keep thinking it's something I'm doing in my mixing process that makes it a little dry and it has a crumbly texture. Any suggestions are welcomed!
I love the flavor of the cake and the frosting is the best! My husband who usually doesn't care that much for chocolate loves this cake!

Thanks,
ButterCream

Sour Cream Chocolate Cake

INGREDIENTS
1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter
1 cup sour cream
1 teaspoon vanilla extract
4 1/2 cups confectioners' sugar

DIRECTIONS
Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.
Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator.

Hi ButterCream!

Your recipe looks okay - so let's talk about your cake making techniques.

Sour cream in a cake recipe makes a nice moist cake so there is something that is not working for you.

The first thing I would do - is purchase an oven thermometer. Your oven may not be calibrated properly. This happens with moving, age, etc. And I am a firm believer that everyone should have one in their oven! To high and you are overbaking - too low and it is too long to bake right as well.

Be sure to measure each ingredient using the proper measuring utensils - do not guess. Too much flour, baking powder, baking soda, etc. will ruin your cake as well.

Be sure to use large eggs - small eggs will make your cake dense and heavy.



Don't think of me as being cruel - but do not trust a recipe for baking times! Start to check your cake at about 25 minutes - if lightly touched and it springs back - it's done. Or use toothpick test as well.

Beat well until you add your vanilla - when it comes to adding the dry ingredients I feel you may be overbeating - causing too much gluten and toughening your cake. Mix gently. Always use the lowest speed when addign dry ingredients.

Also for better texture you can separate your eggs, add the yolks to creamed mixture, gently mix your dry ingredients in and then (using clean beaters of course) beat your eggwhites to stiff peaks and gently fold in.

Use shiny cake pans - they will reflect the heat away giving you a tender crust which is light-colored. Dark pans and glass pans absord more heat.

Be sure to beat your butter and sugar long enough to make sure it is light and fluffy - at least 3 to 4 minutes.

I hope this helps! And if you need anything - just give a holler!

Mama