Breadcrumbs or flour when greasing and dusting a cake form? I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the outside of the cake after baking.



This wasn't a big deal and the crumbs were easy enough to brush off anyway, but it got me thinking: when is it better to dust with breadcrumbs and when is it better to use flour?

For my chocolate cake, if I'd stopped to think, I would have used a flour/cocoa mixture. If I were making a delicate sponge most likely I would go for flour there too.

What about breadcrumbs though? Perhaps the batter is less likely to stick to the form if dusted with breadcrumbs? Or would you use breadcrumbs to add a little crunch to the cake's outer surfaces (can't say I noticed any crunch myself).
i only have one recipe that calls for breadcrumbs, which is my hungarian torte (uses almond meal) and I use fine purchased breadcrumbs. I've never really noticed them but the cake does come out nicely. There's no issue from a flavour perspective as they're often used in sweet foods (like strudel) to absorb the moisture in the fillings.
I would use flour unless the recipe called for breadcrumbs, but you only need a very light coating...shake around then tip out and tap well.