Why does your German chocolate cake crumble?

A German chocolate cake should not crumble. If yours is crumbling, it could be due to several reasons:

1. Incorrect Measurements: Ensure that you have measured your ingredients precisely. Too much flour or baking powder can make the cake crumbly.

2. Overmixing: Overmixing the batter can lead to a dry, crumbly cake. Mix only until the ingredients are well combined.

3. Old Baking Powder or Baking Soda: Check the expiration dates of your baking powder and baking soda. Old leavening agents can affect the cake's texture.

4. Insufficient Liquid: If the cake batter is too dry, it will crumble. Make sure you have added the correct amount of liquid (milk, water, etc.).

5. Overbaking: Baking the cake for too long can make it dry and crumbly. Follow the recipe's recommended baking time.

6. Uneven Oven Temperature: Ensure that your oven is preheated to the correct temperature, and the cake is placed in the center of the oven. Inconsistent heat can affect the cake's texture.

7. Old Recipe: If you are using an old family recipe, it might need to be adjusted for modern ingredients. Baking techniques and flour types have changed over time, which could affect the final product.

8. Incorrect Butter Temperature: The butter in the recipe should be at room temperature. Cold butter can make the cake crumbly.

If your German chocolate cake consistently crumbles despite these tips, you may want to try a different recipe or consult a baking expert for further assistance.