I bake from scratch and my white and yellow cakes are always dry and my cupcakes are like biscuit consistency. Can someone please tell me what I am doing wrong? Any tips?
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You may be over mixing your batters. For your cakes, try cranking your sugar and butter first and adding your wet mixtures to your dry in batches of two or three. Starting with your dry ingredients.
Here are some possible solutions:
You may be under- or over- beating your batter. Under-beating will cause coarseness.
It is possible your stove is too hot. You'll need to get a stove thermometer or borrow one to test the temperature of your oven for accuracy.
Be sure to measure water and oil exactly.
Check for doneness as soon as you suspect it might be done. Don't overbake. But let the minimum baking time elapse before opening the oven door.
Use the correct sized pan.
Bake them at a low temperature...around 170 degrees
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