Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP, I have made many cakes from scratch. Some of them turned out extremely well. But they are never like commercially made cakes. Commercial bakeries are using mixes that are full of weird chemicals. When I am offered cake and it seems homemade (which does often mean less perfectly tender and small crumbed) I'm much happier! So, I guess I'm suggesting that you adjust your expectations.

The best cake I have every had was the Decadent Chocolate Cake, from the Silver Palate Cookbook. Homemade. ABSOLUTELY THE BEST! It tops every store-bought or restaurant cake I've ever had.

Can you post the recipe? I am always on the lookout for new things to bake.

http://www.epicurious.com/recipes/member/views/DECADENT-CHOCOLATE-CAKE-50039230

Anonymous wrote:

Anonymous wrote:OP, I have made many cakes from scratch. Some of them turned out extremely well. But they are never like commercially made cakes. Commercial bakeries are using mixes that are full of weird chemicals. When I am offered cake and it seems homemade (which does often mean less perfectly tender and small crumbed) I'm much happier! So, I guess I'm suggesting that you adjust your expectations.

The best cake I have every had was the Decadent Chocolate Cake, from the Silver Palate Cookbook. Homemade. ABSOLUTELY THE BEST! It tops every store-bought or restaurant cake I've ever had.

Can you post the recipe? I am always on the lookout for new things to bake.

Applesauce or yogurt or sour cream.

Agree with those who say weigh your flour but as an alternative make sure you use a dry cup measure, which are the ones that come in sets. Fill it with flour and level with a knife. Don't shake it as that compacts the flour and leads to using too much.

Anonymous wrote:OP, I have made many cakes from scratch. Some of them turned out extremely well. But they are never like commercially made cakes. Commercial bakeries are using mixes that are full of weird chemicals. When I am offered cake and it seems homemade (which does often mean less perfectly tender and small crumbed) I'm much happier! So, I guess I'm suggesting that you adjust your expectations.

The best cake I have every had was the Decadent Chocolate Cake, from the Silver Palate Cookbook. Homemade. ABSOLUTELY THE BEST! It tops every store-bought or restaurant cake I've ever had.

This doesn't specifically address moist, tender cake, but does have a lot of great tips on how to make cakes consistently good and why you do some of the steps. I love both of the Cook's Illustrated shows (Cook's County and America's Test Kitchen): http://www.youtube.com/watch?v=An3DZk0kIrk&feature=related

Ok, here is my secret. I add an extra egg.

OP, I have made many cakes from scratch. Some of them turned out extremely well. But they are never like commercially made cakes. Commercial bakeries are using mixes that are full of weird chemicals. When I am offered cake and it seems homemade (which does often mean less perfectly tender and small crumbed) I'm much happier! So, I guess I'm suggesting that you adjust your expectations.

cake flour usually results in a finer crumb (not the coarse big crumbs you're talking about)

but honestly i think most commercial bakeries have cakes come out the way they do because of chemical additives.

12:10 here. Also, bakery cakes very often are brushed with a simple syrup to keep them moist. I know a professional wedding cake baker and she does that with every single cake she bakes. But she's also trying to keep them fresh longer than a home baker would.

Overbeating the eggs (specifically the whites) can create too much structure in a cake and lead to the issues OP is having. Cook's Illustrated/Cook's Country has a recipe for Rich & Tender (that's the right word, OP!) Yellow Cake that could be helpful for you. They're notoriously exact ("beat at medium for 15 seconds," for example) but it's really helpful when you're just starting out baking. And a kitchen scale is an absolute staple for me.

Baking is a chemical reaction. You need a scale. The results will be different every time. What type of cake did you make?

Sift, spoon and level your flour or use cake flour like PPs have mentioned.

Use buttermilk or sour cream with chocolate. Use some cooled brewed coffee and a tsp. of vanilla mixed with three tbsp. unsweetened cocoa powder with chocolate cakes too.

Anonymous wrote:

Anonymous wrote:Add sugar.
Add oil (which limits the production of gluten in the flour).
Cut out an egg white or two. They are drying agents. The protein (flour and eggs) makes the batter set up. The sugar and fats make it tender and moist. It is important to keep the elements in balance.

I thought eggs added moisture? The Silver Palate's Decadent Chocolate Cake is made with two egg yolks, with two whipped egg whites folded in -- and the cake is super moist.

OP -- Did you bake the cake too long? That could dry it out.

I said cut out the egg whites. The yolks are fine (protein)