Why do cakes get a close heavy texture?

1. Over-mixing: Over-mixing the cake batter incorporates too much air, leading to a dense and compact crumb. This can occur when mixing the batter for an extended period or at too high a speed.

2. Incorrect ingredient ratios: If the recipe calls for too much flour or not enough liquid, the cake will likely turn out dense. Measuring ingredients accurately is essential to achieve the desired consistency.

3. Over-baking: Baking the cake for longer than necessary can result in a dry and dense texture. Always check the cake's doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.

4. Lack of leavening agents: Leavening agents, such as baking powder or baking soda, are crucial in creating a light and fluffy texture. Ensure the recipe includes the correct amount of leavening agents and that they are still fresh and active.

5. Too much sugar: An excess of sugar can weigh down the cake, contributing to a dense texture. Use the amount of sugar specified in the recipe and avoid adding extra.

6. Using the wrong type of flour: Some recipes call for all-purpose flour, while others may require cake flour or bread flour. Substituting the wrong type of flour can affect the cake's texture and density.

7. Lack of cooling time: Allowing the cake to cool completely before cutting and serving is important. Cutting into a warm cake can result in a dense and crumbly texture.