If your cake turned out too floury, there are a few steps you can take to salvage it:
Mix thoroughly: If you notice dry pockets of flour in your cake, it's possible that the ingredients were not mixed well enough. Ensure that you thoroughly mix the dry ingredients with the wet ingredients until the batter is smooth and all the flour is incorporated.
Add moisture: If your cake is dry and floury, adding moisture can help improve its texture. You can do this by brushing a simple syrup or flavored syrup onto the cake layers. Alternatively, you can also poke holes in the cake and drizzle it with a sweet syrup or a fruit juice to add moisture.
Serve with a sauce or frosting: A flavorful sauce or frosting can help mask the floury texture and enhance the overall taste of the cake. Consider making a glaze, buttercream frosting, or cream cheese frosting to accompany the cake.
Make a trifle or bread pudding: If the texture is too dry and crumbly to salvage as a cake, you can repurpose it into a trifle or bread pudding. Cut the cake into cubes and layer it with whipped cream, fruit, and other sweet fillings for a delicious trifle. Alternatively, you can soak the cake in a mixture of eggs, milk, sugar, and flavorings to create a bread pudding.
Learn from the experience: Baking is a learning process, and sometimes mistakes happen. Take note of what might have caused the cake to turn out floury and make adjustments for future baking endeavors. Measuring ingredients accurately, following the recipe instructions carefully, and ensuring thorough mixing are crucial steps in achieving a successful cake.
Remember, it's always a good idea to double-check your measurements and follow the recipe instructions closely to prevent such issues in the future.