Why is My Cake Crumbly?

Why is My Cake Crumbly?

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Whether you’re baking a pineapple upside-down cake for a special summer treat or a two-tiered cake for a birthday celebration, the last thing you want is a crumbly mess. But what caused this to happen?

Many factors might contribute to a crumbly cake. However, it is nearly always due to too much flour, not enough fat, or overmixing. Overbaking, using the incorrect sort of flour, or using an uncalibrated oven are some potential issues.

Hello there! I’m Shea, and I’ve been making cakes for 10 years. I’ve experimented with crumbly cakes here and there, and I’ve learned what mistakes may lead to a crumbly tragedy. I’m here to help you prevent crumbly cakes in the future by sharing my expertise.

Do you want to know why your cake was so crumbly? Continue reading.

Why Cake Crumbles: 7 Reasons and Solutions

Why is My Cake Crumbly?

Cake is simple to prepare, but that doesn’t mean it can’t go wrong. They may stick to the pan, have an unusual texture or taste, and, indeed, be very crumbly and difficult, if not impossible, to slice and distribute.

What’s the story? There might be seven distinct reasons why your cake came out crumbly. Let’s get started.

Reason 1: Too much flour

Too much flour, whether in cupcakes, muffins, or cake, will destroy the product. Because flour is fairly drying, using too much of it may cause your cake to dry out and crumble.

Solution: Weigh your ingredients on a kitchen scale to ensure you use the exact quantity specified in your recipe. This level of accuracy may work wonders for all of your prospective recipes, cake or otherwise.

2. Using the wrong flour

True, all-purpose flour is regularly used in cake making (I’d be lying if I claimed I didn’t use it rather frequently myself). All-purpose flour, on the other hand, has a lot of gluten, which might be damaging to your cake-baking endeavors.

Solution: If you’re always having crumbly cakes, try using cake flour instead. After all, this flour is specifically created for baking, so it’s nearly certain to provide fantastic results.

3. Too little fat

Cake requires a particular amount of moisture in order to remain intact and moistened. It is critical to use the correct quantity of fat in any cake recipe, whether it asks for butter, shortening, or another kind of fat. Otherwise, your cake will lack appropriate moisture and become crumbly.

Solution: Once again, try utilizing a dependable kitchen scale to verify you’re using the correct components according to your cake recipe. If you’re still having trouble, try cutting the flour by 10% and increasing the fat by 10%.

4. Overmixing

When baking a cake, gluten development is critical. This is what causes air bubbles to develop, resulting in the delicate and fluffy texture we are all familiar with. But, even when making cake batter, too much of anything is never a good thing.

If you overdo it, you’ll end up with significantly too much gluten, which will cause crumbling.

Solution: Whether you’re mixing by hand or with a stand mixer, make sure you just mix until the ingredients are incorporated and not for another second. This should take between two and six minutes.

5. Overbaking

It doesn’t matter whether you’re making fried chicken or a wedding cake. Overbaking will cause your components to dry out, resulting in unpleasant effects such as an excessively crumbly cake.

Solution: Check the recipe to see how long you should bake your cake. Check it about 10 minutes before it’s done baking since some ovens bake quicker than others. However, avoid over-checking.

Opening the oven door cools the inside, extending the baking time.

6. Baking with the wrong temp

I’ve said it before, and I’ll say it again: your oven may be deceiving you. Most temperature ranges are not properly calibrated, therefore they may be hotter than the shown temperature. If you bake your cake at a higher temperature, you may unintentionally cause it to become crumbly.

Solution: Purchase an oven thermometer to determine the exact temperature of your oven. Adjust as needed.

7. Cutting incorrectly

A poor cut may cause a perfectly delicious cake to collapse, and it’s nearly always the fault of the knife. If the cake is too dull, you won’t be able to thinly slice it, resulting in a crumbly mess all over the place.

Solution: Make sure you have a good cake-cutting knife. Yes, having a knife designed for your cakes may seem to be an extravagance, but it will make all the difference.

How to Fix Crumbly Cake

Why is My Cake Crumbly?

If your cake isn’t completely destroyed, you may attempt to reassemble it using icing.

Simply smear icing over the whole cake to do this. Then, using your hands or a couple of forks, attempt to reassemble the cake.

Sure, it won’t be lovely, but it’s better than having no cake at all, right?

How to Repurpose Crumbly Cake

It’s no wonder that most people avoid attempting to mend a crumbly cake since it seems dirty and complex. However, it doesn’t mean you have to put your crumbly cake in the garbage.

Here are a few suggestions on turning it into something tasty!

1. Cake Pops

Cake pops are among of the prettiest and most delicious portable sweets available, and you can create them with your crumbly leftovers! It’s simple, and no one will know you messed up your original cake recipe.

2. Topping

Don’t feel like baking another dessert? You may easily crush the cake even further and use it as a topping. Crumbled cake is an excellent topping for ice cream of any flavor. Don’t forget about the sauce and whipped cream!

3. Cookies

Cookies with cake crumbs? Yes, they really exist, and they are quite delicious. Cake crumb cookies enable you to transform a crumbly mess into something altogether different, which is ideal for hiding a defect in your cake.


You now have a thorough understanding of why your cake became crumbly and how to repair or reuse it. Awesome! If you’re an inquisitive cat who wants to learn more, read these FAQs.

Why is my cake moist but crumbly?

The use of all-purpose flour is most likely to blame for a moist yet crumbly cake. Because of the high gluten level, your cake may struggle to remain together as it should. Next time, try using cake flour.

What happens if you put too little flour on a cake?

If you don’t use enough flour in your cake, the batter will be too runny. As a result, your cake will not form properly, leaving you with a misshapen cake that breaks apart.

How long should I whisk a cake mixture?

Cake batter should only be stirred for two to six minutes. Overmixing might cause your cake to become crumbly and unappealing, so be careful not to overmix. The ingredients should be mixed together but not excessively smooth.

Final Words

Cake is often crumbly because there is either too much wheat (particularly all-purpose flour) or not enough oil. You might also be overmixing, overbaking, or cutting the cake wrong.

If you wind up with a crumbly cake, figure out what went wrong and turn the failure into a success, such as cake pops or biscuits.

Have you ever baked a crumbly cake? What steps did you take to repair it? Please share in the comments so that we may all try it!


How do you keep a cake from being crumbly?

Various Liquid. Don’t use too much cream.
Sprinkle with Baking Powder or Baking Soda.
Pour in the oil.
Avoid over-mixing.
Don’t overcook.
Brush With Plain SyrupHow to Avoid Dry or Dense Cake
Make use of Cake Flour. Instead of all-purpose flour, use cake flour.
Pour in the sour cream.
Butter at Room Temperature

Why is my cake falling apart?

If you used too much sugar, shortening, or leavening, or if you used too few eggs, your cake may crumble. Simply be more cautious the next time.

How do you fix a scattered cake?

Here are five methods for repairing a damaged cake with minor cracks:
Frosting should be used. This method works best when a cake is cut into three or four big pieces.
Make use of buttercream. Buttercream is another edible cake component that acts as an adhesive.
Use The Foundation.
Mascarpone is a good choice.
Serve with ice cream.
Pair it with fruits.

Why is my cake crumbling when I frost it?

Between your cake layers, air became trapped. The cake layers were uneven. Your cake was not settled before the final coat of frosting was applied. Your cake has a too soft filling.

How do you know if cake batter is overmixed?

When cake batter is overmixed, the gluten in the wheat may create elastic gluten strands, resulting in a denser, chewier texture. The white batter seems lighter, but the crimson batter appears thicker and denser. The Overmixed Cupcakes Were Gummy: The overmixed cupcakes were gummy.

Why is my box cake crumbly but moist?

2 cup; 3 egg whites equals 1 or crumbly? A. To prevent your cake from becoming dry or crumbly, use all of the eggs specified in the recipe and big eggs rather than tiny ones. If you’re unsure about the size of your eggs, measure them: 3 huge whole eggs equals 2What causes a cake to be dry and crumbly?

How do you know if cake is overbaked?

A well-baked cake is exquisite. It’s soft and juicy, with a wonderful crumb. A cake that has been overbaked, on the other hand, might be dry and tough. Worse worse, an underbaked cake is gummy and thick.

Should I refrigerate a cake before frosting it?

Before You Begin

Spreading icing over heated cake layers is a recipe for a messy catastrophe. Refrigerate your cake layers for at least 2 hours, preferably overnight. If you prepared the frosting ahead of time, make sure it’s at room temperature before you begin.

What two things can happen if you overmix a batter?

Overmixing is precisely what it sounds like: the action of overmixing a dough or batter, which results in thick, difficult, or deflated baked items. Overmixed doughs and batters may have an unattractive appearance or feel, which will remain undesirable after baking.

What happens if you beat a cake mix too long?

Over-mixing may result in tough, gummy, or unpleasantly chewy cookies, cakes, muffins, pancakes, and breads.

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