Cakes
Coarse, open crumb
3 likely causes, sorted by where the problem lives. Work down the list and change one variable at a time.
Likely causes
- techniqueInsufficient creaming, so the air cells started too large.
- formulaToo much leavening.
- formulaSugar crystals too coarse to cut fine air cells during creaming.
What to change
- Cream longer.
- Reduce the leavening.
- Use a finer sugar.
Read it with the four domains in mind
FormulaThe recipe itself: ratios, quantities, and ingredient choice.
TechniqueWhat you did: mixing, shaping, timing, handling.
EnvironmentThe room: temperature, humidity, altitude, storage.
EquipmentThe gear: oven calibration, pans, mixer, tools.
Adapted from the master symptom matrices in Environmental Variables & Troubleshooting. General sourcing across these tables: Figoni (2011); Gisslen (2016); Corriher (2008); McGee (2004); Modernist Bread (2017); King Arthur Baking technical guides; BAKERpedia.
Other cakes symptoms
Sunken centre
Domed or cracked top
Dry crumb
Dense and heavy
Tunnels: vertical holes through the crumb
Overflowed the pan
Stuck to the pan
Soapy, bitter, or metallic taste
Sour taste
Cakes & Sponges · Pan Size Calculator · The full troubleshooting method · All 50 symptoms