Alayo, it sounds like perhaps you're creaming the butter and sugar together for too long. Some brands of sugar don't completely dissolve during the creaming process, which is okay; the sugar will melt during baking and have a smooth texture once it the cake is done baking. One thing you might want to try if you're looking to avoid a gritty texture in the creamed butter and sugar is using Baker's Special Sugar. It's a superfinely ground sugar that dissolves easily when creamed. Also, try following the general timeline of creaming outlined in this video here. The total creaming process shouldn't take longer than a few minutes with periods of scraping down the sides periodically.

If the sugar and butter are properly creamed and the egg is at room temperature, the mixture should quickly become homogenous, especially once some of the dry ingredients are added. You can also try adding 1 tablespoon of Cake Enhancer to the mixture at this point, which will act like an emulsifier and help bring everything together. We hope this helps and happy baking! Kye@KAF

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