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Ngl, I think store-bought cake mix often makes a more consistent layer cake than doing it completely from scratch.
Honestly, after my last homemade cake crumbled when I tried to stack it, I used a box mix as a backup and it was way more reliable for a tall, even cake, which probably makes me a baking heretic.
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iris9406mo ago
My from scratch chocolate cake for my dad's birthday last month was so dense it could have been a doorstop. I feel you on the crumbling thing, it's so frustrating when you put in all that work. Box mixes have those stabilizers and precise measurements that just work every time. I don't think it makes you a heretic, it makes you smart for wanting a cake that actually holds up. Plus, you can still add your own touches like extra vanilla or real butter to make it taste more homemade.
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dixon.spencer6mo ago
Actually, @iris940, I have to push back on the box mix idea. Those stabilizers you mention often give cakes a fake, processed flavor that extra vanilla can't hide. Mastering from-scratch means learning little tricks, like creaming your butter and sugar really well to add air. Once you get that right, the cake is moist and light, nothing like a doorstop.
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noah_murray6mo ago
Add a little extra oil or an egg yolk to your from scratch batter. It helps keep things moist and less crumbly. I do it all the time when I'm trying to stack layers.
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barnes.karen6mo ago
Ugh no way, that processed aftertaste from box mixes is the worst. Once you get the hang of from scratch, the flavor is just so much richer and real.
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