How to Say Goodbye to Gritty Homemade Cakes (It’s Easier Than You Think)
You ever get all excited to bake a cake from scratch—eggs cracked, flour flying, a little mess on the counter (because what’s baking without a little chaos?)—only to bite into the finished product and think… meh? I mean, the flavor’s there, sure. It’s buttery, sweet, made with love. But the texture? Dense. Heavy. Sometimes even gritty. And that’s just not it. You wanted soft, tender crumb. Light and airy. Something that melts on the tongue like the good stuff from the bakery down the street. Now, I’ve been baking longer than I care to admit. I’ve gone through every phase—boxed …