Why cake rubbery

To guarantee that there will be no big lumps at the bottom of the mixing bowl, use a whisk or spatula to blend it a few times. Typically, cakes start with the creaming of sugar and room-temperature butter together. Because of this, the creaming process is when butter traps air. With that, the trapped air expands and produces a fluffy cake.

That is why it results in a dense cake if you did not correctly cream the butter. Hence, no air leads to no fluffiness. Unfortunately, if you did use room temperature butter , then started creaming it with sugar. However, you left the mixer running.

There is a big possibility that the room temperature butter and sugar will over-cream. As a result, the butter will trap more air than it should. In addition to that, the extra air will deflate and leave you with an exceedingly dense cake.

The most convenient way to achieve the best results is to cream the sugar and room temperature butter together for approximately one to two minutes. Moreover, it would be best to use room-temperature ingredients, especially milk, eggs, and sour cream, in your cake recipes.

However, it depends on what the recipe calls for; if it does, make sure each ingredient is at room temperature when needed. Also, keep in mind that room temperature ingredients bond together fast and easily since they are warmer. Because of this, it considerably lessens overmixing. Essentially, measure the ingredients precisely because excessively adding liquids to a cake makes it hard to bake.

Hi Kathryn! We're not sure how these pieces got in your cake but if it is a matter of texture, it could very well be over-creaming the butter and sugar together! Feel free to give our hotline a call at to discuss further. Happy baking! Thanks so much for speaking with me last night after my pound cake fell. I would never have thought failing to add in sour cream at the correct time would have made so much difference!

Hi Jolette, we're sorry your pound cake fell, but happy to hear we were able to offer some guidance and help you avoid this problem in the future! WOW, what helpful information. Does the same apply to a sugar free cake mix?

I use a kitchen aid mixer for 3 minutes. It comes out like your article states. It's embarrassing. Hi Dianne, we're not sure if a sugar-free cake mix would respond the same way to overmixing, but it shouldn't hurt to follow these guidelines and see if your results improve.

I suspect they will. Definitely don't go over medium speed when you're mixing your ingredients, and try to keep the overall mixing time consistent with the box directions.

What causes a pound cake to crack on top and around the edges? Then when I cut the cake, some of nice brown crust fell off? Hi there, Jennie! This is usually caused by over-mixing once the flour has been added to your batter. We hope this can help for future baking adventures! I am wondering why we are instructed to mix the baking powder or soda and salt with flour before adding it to the butter, sugar and eggs.

What would happen if you added it to the wet and then add the flour? I don't do this, just wondering why! Obviously these are just a few things which can go wrong in cake baking. Most mistakes can be remedied, but in my book there is no such thing as a baking failure, just a learning curve.

More experienced bakers will have come across all these problems through their baking journey. For the less experienced baker, those who are starting out, baking can be a mystery and some disappointment is inevitable. Baking is a science, ingredients all have an interactive role to play although small discrepancies in weights and measures won't affect the overall quality of your baked creations, it is advisable to follow recipes accurately and enjoy your baking!

Baking the Perfect Cake — Why things go wrong! This is not always so, the most common complaints and frequently asked questions after all that hard work are as follows: My cake has sunk in the middle! What happened? My cake has got a dome bigger than St Paul's Cathedral!! Why should a cake be heavy with a closed rubbery texture? Sugary crust? Search the site. Create a free account to access all free content. Send me the latest tutorials and updates direct to my inbox.

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