What should the texture of a fully baked high fat cake be like?

The texture of a fully baked high-fat cake should be light and fluffy. This desirable texture is achieved through the proper incorporation of air into the batter during the mixing process, particularly when creaming together butter and sugar. The high fat content helps in creating a tender crumb while the aerated batter results in a cake that rises well during baking.

In addition to the mixing method, the right balance of ingredients, such as flour, fat, and leavening agents, contributes to this airy texture. The use of eggs in the mixture also aids in providing structure and moisture, which further supports a light and fluffy cake.

This contrasts sharply with other textures mentioned. For instance, a damp texture could indicate underbaking or too much moisture, crumbly suggests a cake that lacks structure and might have too much flour or a lack of binding agents, while a dense texture may result from too much fat or improperly handled ingredients. Thus, the light and fluffy texture is an indicator of a successful high-fat cake.