Coarse texture in a cake is due to:

Coarse texture in a cake is often attributed to the incorrect balance of ingredients, particularly the presence of too much baking powder or sugar. When there is an excess of baking powder, it can lead to too much gas formation during the leavening process, causing the cake to rise rapidly and create large air pockets. This results in a coarse, uneven texture instead of a fine, tender crumb. Similarly, excessive sugar can contribute to a grainy texture due to the way it interacts with other ingredients, affecting the overall structure of the cake.

Understanding the role of baking powder is crucial, as it is responsible for creating the desired lift and aeration. However, if there’s too much, the cake can become unstable. Similarly, when sugar is overdone, it not only sweetens but also influences the moisture and structure of the cake batter. Both factors together can significantly alter the final quality, leading to a cake that has a coarse and unsatisfactory texture.

Recognizing the proper proportions and functions of these ingredients is essential in achieving the ideal cake texture.