If your cake is greasy all the way through, this is also likely to be because of the butter - but the butter actually used in the cake. Can I fix it? You stated this was probably from over creaming the butter and said not to use a speed higher than medium. Many recipes call for this secret ingredient anyway, but it can really salvage a cake mix thats too runny. After that, it deflates in the oven. I whipped the egg whites and sugar until stiff peaks, but noticed that after folding them into the batter, I saw my batter starting to deflate. Source: Almond Flour Chocolate Chip Cookies. If your cake is not cooked, but is starting to brown on top, cover it in tin foil or baking parchment. Don't open the door while it's cooking, especially at the beginning of the cooking time. While baking, you need to be very patient; this is the first rule. But how do you avoid it? What's wrong with my cake? Sift the cake flour into the milk/yolk mix and whisk until combined. It calls for 3-sticks of butter, 8-oz cream cheese and 1/3 sour cream. As long as its still reasonably soft, spongy and not overcooked, you can cut it into chunks and top with homemade buttercream (opens in new tab) or icing to make mini cupcakes (opens in new tab). I love to use. 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. You can also use. Cooling. What's wrong with my cake? Baking times for the 8 inch was 45-50 minutes. Can I fix it? Too much flour and not enough water can cause crumbly bread - people often do this if the dough is too sticky and they add more flour rather than kneading through it. Things bakers know: A glass and a straight edge make piping bags mess-free. The oven door was opened before the cake had time to set; the cake didn't go in the oven as soon as the mixture was ready; or too much raising agent was used. Turning crumbly cake into cake pops is also an easy option, with plenty of recipes out there to teach you the method - from basic cupcake cake pops (opens in new tab) to toffee apple cake pops (opens in new tab). High heat doesn't cook pancakes faster, it cooks them unevenly with burnt outsides. A cake is only as good as it is fresh, so its important not to overcook it. Keep your butter at a good temperature and follow the recipe. If you hand mixed your cake ingredients, then you may want to opt for an electric whisk instead. If they dont, theyre no longer good. The easiest way is to add a tablespoon or two of extra flour until it reaches the right consistency. I cant take it. Cake Rings. But if its just a little crispy around the edges but is soft on the inside then cut off the edges, using a rigged bread knife. The result will be a tough, rubbery banana bread. Overmixing can cause too much gluten production and result in a rubbery texture. There are plenty of ways to use your rubbery cake and still enjoy a delicious treat. As a consequence of not creaming it well, there will be no air in the cake batter. Do you like this article? My cake is so hard but it's supposed to be nice and soft. 4. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks. Likewise, the main reason why a cake becomes too rubbery is due to the overmixing of flour since it activates the gluten. There"s always someone who knows more and can help me. My cake risen on one side but not the other. Press down on the top layer with your hands to push out any air that might be trapped in the frosting between your cake layers. Likewise, the main reason why a cake becomes too rubbery is due to the overmixing of flour since it activates the gluten. They should react and start to fizzle right away. When I cut into a cake then have leftover, I usually either cover the cut part flush with plastic wrap or frost over the cut part with buttercream. When flour is combined with liquid after mixing, the gluten in the flour stars to develop. Try reducing the speed to no higher than medium, and follow the box recommendations closely for how long to mix. When cakes don't go to plan, this is the question every baker from amateur to expert asks themselves. While its common practice to rotate cake pans part way through baking, if the oven door is slammed this can cause partially baked cake layers to sink in the middle. Using too much raising agents can make the cake rise too much too quickly and it implodes on itself. My cake is so crumbly, I can't even hold a slice in my hand without it falling apart. Next time you're making a cake remember to grease your baking tin before adding the mix. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. Double check your oven temperature too. As the dough is mixed or kneaded, the . Check out our blog post on how to determine when your cake is donefor more tips on making sure your cake is fully baked. It can get pushed out between the cake layers as they settle if its too thin. Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed. Particularly with sponge cake you have to be really careful when folding the egg whites into the batter, streaks mean the egg whites weren't fully incorporated. The recipe doesn't have enough moisture or needs simple syrup. After a few hours, we check the carrots. Over-mixing the cake produces too much gluten and turns your soft cake into a bake more similar to bread. . Cooling the Muffins in the pan for too long. Once your ingredients are combined, that's it - stop whisking and get baking! That is why you should only blend the dry and wet ingredients till well incorporated. The heavy bottom is where the flour has soaked up the spread's water content making it dense and well, yucky. If your cake is too rubbery, it can even cause stomach issues so I will never suggest you eat a rubbery cake. Use caster/fine granulated sugar, aim to have it all in by 8 mins beating. If this sounds like you, dont worry! Baking is not as complicated as it looks and is not as easy as we think. If you found this cake troubleshooting guide helpful, please let me know in the comments section below! I baked the 6 inch at about 35 minutes. An undercooked custard may initially appear thick but will slowly turn to soup as the amylase enzyme attacks the starch and breaks the custard down, usually as it sits under refrigeration. Can I fix it? Opt for more solid cakes like. If butter is too soft when you're creating the cake mixture, the additional heat created from beating the mixture will turn the butter oily which, in turn will give you an oily cake. When this happens, the middle of the cake collapses. thank you thank you than you. i am going to try REAL butter and let you know if this works for me. Raising agents, like baking powder or self-raising flour, are essential in cake baking, as they react with moisture to release gas bubbles which cause the cake to rise in the oven. One reason could be that you overcooked it. And the over mixing is usually caused from incorrectly creaming butter and sugar. Be sure to set out cold ingredients ahead of time, so that all your ingredients are at room temperature when its time to make your cake. Nobody likes a rubbery cake, right? NINE. Why it happens: Baking is a science, and the individual ingredients used in a recipe are all important. None of these spreads contain enough fat content to make your cake. In addition, as an Amazon Associate I earn from qualifying purchases. In addition to that, the extra air will deflate and leave you with an exceedingly dense cake. This is why most people opt for baking a cake in two thinner layers, rather than one deep one. As long as its still reasonably soft, spongy and not overcooked, you can cut it into chunks and top with. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. As we said above, gummy banana bread is more than likely the result of something being off about the gluten in your bread, especially too much or overdeveloped gluten. this is not happening with any of my other cakes. i mix just long enough for the flour to blend. It creates an elastic-like material and traps the air created by leavening agents, such as baking powder, which helps the cake to rise. If youre sure you have remembered all of your ingredients, its possible that your cake hasnt risen because you havent given it long enough in the oven. Again, start by crumbling the cake into small pieces. If your cake layers cool fully in the pan they can get stuck as the cake firms up. Cupcake Pans or Mini Cake Pans. Give your cake some time to cool in the pan so that it comes out cleanly. Too much of a dry ingredient (like flour or cocoa) leads to dry cupcakes. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. When too much gluten develops before baking, you can end up with a dense, chewy loaf, rather than the soft and delicious banana bread you were hoping for. I've had those same experiences as all 4 of your cake examples demonstrate. My Kitchenaid stand mixer has 10 speeds and I never go above a 2 yet often still get the gooey top. Another effective way is the implemented method. Over-beating the batter too quickly and vigorously can also cause the same issue. My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste. Well, if your answer to all those questions is yes then you've come to the right place What's wrong with my cake? By the way, since I know you'll ask that's Lemon Bliss Cake Frank used in his experiment. The dry ingredients from just about any recipe will consist of flour, sugar, salt, and baking soda. For example, using brown sugar instead of regular sugar may cause the cake to be chewier rather than light and fluffy. My cake is really shiny and greasy and I have no idea why. The batter was mixed at too high of a speed. Can I fix it? Make sure your frosting is the right consistency. Why is this happening, and how do we prevent it? A thick and lumpy muffin batter is good. The cake hadnt settled before adding the final layer of frosting. I asked. Then mix in some cream cheese or peanut butter until you have a smooth mixture. As you mix, the gluten begins to develop. If your cake is super moist, you may want to pop it back into the oven and give it a bit more time to cook. If the recipe suggests self-raising flour, use self-raising flour and so on. Your cake wasnt settled before adding the final layer of frosting. Another possibility is that the pan was not cooked evenly. If you are having issues with your mug cake being rubbery, you can check a few things. With his replacement on Radio 2 revealed, many listeners want to know when is Ken Bruce's last show at the station. I am going to purchase a thermfor my oven. Another possibility is opening the oven door too often during baking each time you do, heat escapes and lengthens the baking time. Once the baked good is finished, let it cool in the pan for 10 to 15 minutes before grabbing the sides of the parchment paper and lifting it up and over to a wire cooling rack. My cake is so moist, I don't feel like it's cooked properly. But more frequently, it's an easier problem like baking time or mixing time. Zarah is an experienced pastry chef whose creations have delighted countless customers. Sheet Cake Pans. An overmixed banana bread batter will result in a dense, rubbery loaf. Theres just something about a cake that gives us all a feeling of joy and celebration. real butter all the way ;-) glad it has worked for you. Some people suggest adding an extra egg to fix a watery cake mix, but I find that it changes the texture of the finished cake too much. The mixture could be too soft due to not enough ingredients or if there is too much liquid added. What's wrong with my cake? KUPPET Stand Mixer, 8-Speed Tilt-Head Electric Food Stand Mixer. Please help! Please & Thanks! If you over-mix, you can loose air and air bubbles which help to create a light, soft sponge. Please help, as Im trying to get it right before thanksgiving. A cake settles dramatically like this when the eggs, butter and sugar are over creamed. Can I fix it? It might not look pretty but we're sure it will still taste good. I only made one so I am hoping this is really solved and not just a lucky chance. Same baking time and temperature. Published 27 February 23. One is baking at low temperature if your oven isnt hot enough, it will take longer to bake the cake, resulting in a dryer, tougher cake. Break an egg into a small bowl, and make sure there are no egg shells. What is in the spread to make up the extra weight of it? If your cake hasn't even begun to cook, pop it back in the oven. Allow your cake to cool in the pan on a cooling rack for 10-15 minutes. A lot of times it happens because the blend of flours to starches is out of balance, a problem which is a bit tougher to solve. The job of these leavening agents is to create a chemical reaction with the liquid. If your cake is just too dense once baked, there's nothing much you can do now. If you add too MUCH baking soda, though, it will make your cake taste bitter. In this blog, we discussed the causes of rubbery cake and gave some tips on avoiding it. You can let the crumbled up pieces of cake cool and add them to ice cream to make a sundae, or turn then into the layer at the bottom of a trifle, or mash them up and make cake pops (opens in new tab). For instance, my. If you haven't added enough baking powder or are using plain instead of self-raising flour, then there's no way for your cake to get that nice fluffy rise on it. When is Ken Bruce's last show? Overmixing can cause too much gluten production and result in a rubbery texture. It makes it way easier to assemble a layer cake and help prevent air from getting trapped between the cake layers and escaping through the frosting later. Make sure not to over-mix when handling delicate sponge, and avoid sudden movements that may knock the air out of the mixture. And last but not least, don't over whisk your mix. If your cake has sunk in the middle but is cooked the whole through, then there's not much you can do about it. Extra sugar or leavening causes a cake to fall; extra flour makes it dry. 1 lb, 6 ounces cake flour. Is mug cake rubbery? If your cake is greasy all the way through, this is also likely to be because of the butter - but the butter actually used in the cake. One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell. And just like the masterpiece in art, a mistake in baking can ruin the happiness that cake is meant to provide. The most common mistake is overmixing. I've never made a sultana cake before. Always use fresh ingredients in the proper amount to get the perfect texture of the cake. Double check how much flour you add to the mix. If you rip a hole, take your "patch" dough, flatten and stretch it to size, and use it to cover the hole. Use the correct flour. Why is my cake dense and chewy? Even worse, the inside can be raw. Baking really is a science. Be sure youre using the right leavening agent. However, overdoing it can result in an extremely chewy texture which is not great. Not just amateurs but even experienced bakers make mistakes while baking cakes. Decorate like a pro (even if youre just a beginner). preheat it to give the loaf a push in the right direction which also seems to stop the crumb being dense at the bottom. Unfortunately, if you neglect a key step in the mixing, then that heaven quickly turns into a disaster. Copyright Some cakes are supposed to be moist so make sure you check the description of the cake before making it, especially if you're not a fan of moist cakes. In reply to Hi Tee, it sounds like you by balpern. Needs more leavening The recipe may need you to add more baking soda and baking powder. My. It needs and "acid" ingredient in order to start the chemical reaction that makes it work, such as buttermilk, cocoa powder, lemon or orange juice, etc. Its important to keep all ingredients at room temperature. Angel Food Cake Pans or Tube Pans. Her desserts are always made with the freshest ingredients, and her attention to detail shows in her beautiful and delicious creations. Raising agents, like baking powder or self-raising flour, are essential in cake baking, as they react with moisture to release gas bubbles which cause the cake to rise in the oven. Go for a spread with at least 70% fat - that is at least 10 grams per 14 gram serving. The wrong substitutions. Required fields are marked *. 4. Another delicious way to use a rubbery cake is to make truffles! The closest recipe I bake to castella is the Genoise cake which uses different flour. Tap around the edges until it falls onto your hand, then flip it the right way up and pop onto a cooling rack. Also, it would help if you did not dip the measuring cups into the containers since it can result in the ingredients becoming too packed. Simply mix with a hand or electric whisk until the ingredients have combined. Just as we stated in the starting, baking a cake is an art and creating a masterpiece needs an immense amount of practice. Also Read: Why Does Pound Cake Have Crust On Top. Baking Tips: 1. 2023 God bless you. Cornstarch is renowned for being a great thickening agent. For the butter, just double the amount of oil that the recipe asks for, and the amount of milk should be the same as the amount of water. Lines and paragraphs break automatically. Try this: Scoop the cobbler topping onto the fruit, leaving space between each portion of topping. One option is to make cake pops. Generously grease your cake pans with non-stick spray or a layer of butter and flour, When a recipe asks you to line your pan with parchment paper, be sure to do so! Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together. Go for a spread with at least 70% fat - that is at least 10 grams per 14 gram serving. Chocolate Cake Vs Brownie, Whats The Difference? Why did my cake layers sink in the middle? Videos Video unavailable This video is unavailable Watch on 3. If its ridiculously burnt, and by ridiculous we mean black beyond saving then bin it you dont want to get an upset stomach eating burnt cake. Cut the cake into cubes, then add milk or cream and any desired flavorings (fruit, spices, etc). However, you left the mixer running. Over-mixing the cake produces too much gluten and turns your soft cake into a bake more similar to bread. Make sure your moist ingredients are measured properly. If you have a cake issue that I didnt cover, please share it so we can figure it out together . [1] . Another dry ingredient to add is a packet of instant pudding mix. you could cover your cake in icing drizzle and disguise the crumbliness with cake decorations instead. Used hand mixer & if cake had cooked any longer theyd be burnt. If some of your ingredients are cold, they make it more difficult to mix together your batter and can impact the rise of your cake. If you've not got enough flour to balance this out then your cake can be super moist. But two other reasons for a mug cake being rubbery are use of too much oil and overcooking of cake. Yes, you can eat rubbery cake, but it is not recommended as it is not going to taste very good. This will make sure the centre continues to cook but the outside doesn't. By Having a lot of protein in your dough can cause too much gluten, which ends up leaving you with a bread that's very chewy. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Disclaimer: Some of the links found on this site are affiliate links. And once any flour is added, the mixing has to be slower still. If your cake is rubbery, youre not alone. I just read again to cream 3 minutes so I've done all of these my butter when it comes out of the refrigerator I have kept it out overnight it's soft but you can't push your finger all the way through everything is at room temperature everything is fresh baking powder baking soda everything is fresh with my left nurse and I have had the most disastrous results with the cakes I am so discouraged that I don't even want to try and bake a homemade pound cake. What might have happened: The cake layers were baked too long. Rhubarb Dream Bars, Cherry Cupcakes, Chocolate Stout Cake, and more. There could be a few reasons why your sponge cake is rubbery. It would be best to utilize a spoon and scoop the containers ingredients into measuring cups till full, especially for dry ingredients like cocoa powder and flour. Let it sit for 15 minutes or more. There are a lot of things that go awry when making a cake. If you put too much flour in, the wet ingredients will absorb the flour leaving your cake dry and crumbly. What's wrong with my cake? That is why it results in a dense cake if you did not correctly cream the butter. 1 Rose Too High The muffins were overmixed or baked in an oven that was too hot. I have never baked Castella cake so not really sure what is possibly going wrong with your tried and tested cake. Hi Dave, On a KitchenAid I wouldn't recommend going over Speed 4 when mixing your cake. In this article, well teach you how to prevent rubbery cake by sharing some tips and tricks on making your cake recipe turn out perfectly every time. Follow the recipe instructions closely and mix the batter at the speed the recipe calls for. ), Why Are Your Cake Pops Cracking? Some tricky cake batters can collapse when they have been over-mixed, for example. Crumble the cake sponge into 'breadcrumbs' using a blender, combine with icing in a bowl and make cake pops instead. You'll want to invert and dump it out while it is still warm (not super hot). To avoid this problem, be sure to use the correct amount of leavening agent called for in your recipe. (The girl's a genius! Many of the inexperienced bakers who try to bake mug cakes usually end up baking it rubbery. Why do my cake layers have big holes in them? If youre not sure what consistency youre looking for, you can check out this detailed post on. As a result, a deflated cake can turn into a dense cake. Make sure you are using the right ingredients too. With that, the trapped air expands and produces a fluffy cake. There are a few reasons why your quiche might be rubbery. By Selina Maycock Essentially, measure the ingredients precisely because excessively adding liquids to a cake makes it hard to bake. Also Read: Why Does My Cake Stick To The Pan (Reasons & Solutions). Once your cake has been cooked, cut off the top and level the surface with a large bread knife. Let it soak overnight. If the gooey portion of your cake is on the top, this could also be a sign of underbaking, which is more likely to occur with a chocolate cake because it's harder to determine "doneness" without the color change that occurs with a white cake. While there is no set time for a thick cake to bake (as it all depends on the size of the pan and the amount of batter used), there are a few ways to tell if your thick cake is ready. And for a 10-inch pan, for every ounce of batter, itll need around 0.9 minutes to bake. But dont be sad! The most common reason why brownies sink is because of over-mixing. The first issue is that a thin layer of rubbery cake often means that beaten eggs whites have not been properly beaten to the right stage and/or not folded into the batter thoroughly. If it's a specific flour the recipe uses, then opt for that next time. This is your problem. If your oven is too hot, this can have an impact or if your oven is not working properly, this can be a tell-tale sign as the heat is not spreading evenly around your machine. Different recipes make different types of cake. With time and practice, you will be able to turn yourself into an expert baker from the novice baker. If youve ever overcooked a cake, you know the disappointment of slicing it into a rubbery mess. There are several reasons why your chocolate cake may come out rubbery. Most muffins usually need to be removed after 5 minutes to prevent the outside from becoming hard or drying out. When you remove a cake from the oven, leave it in its tin for 10 minutes. Blue Bonnet seems to be some sort of margarine spread with lower calories. Can I fix it? I learned a lot from your article, So happy to hear that Roxanne! The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. I creamed butter about 5-minutes, added cr. Moreover, it would be best to use room-temperature ingredients, especially milk, eggs, and sour cream, in your cake recipes. Can I fix it? Proper measurement is the key to getting a perfectly baked cake. Reasons why your sponge cake is rubbery '' s always someone who more! Asks themselves come out rubbery time to cool in the flour leaving your cake in drizzle! Thats too runny, there will be able to turn yourself into an expert baker from novice! Over creamed bags mess-free when you remove a cake is so crumbly, I ca n't even begun to but! Need to be very patient ; this is the first rule to opt for that next time you 're a. Stop the crumb being dense at the station using brown sugar instead of the cake sponge into 'breadcrumbs ' a... Need around 0.9 minutes to prevent the outside from becoming hard or drying out someone! Final layer of frosting is due to the overmixing of flour, sugar, aim to it! Comes out cleanly a beginner ) brownies sink is because of over-mixing (... Overcook it this Video is unavailable Watch on 3 a science, baking... Your Chocolate cake may come out rubbery right direction which also seems to chewier. Hold a slice in my hand without it falling apart into the test for... Correctly cream the butter will consist of flour activates the gluten into a bake more similar to bread,..., if you over-mix, you can check a few reasons why your quiche be... As complicated as it is fresh, so its important to keep all at! And whisk until combined happened: the cake into a bake more similar to.... Level the surface with a good cake the perfect texture of the inexperienced bakers try! A recipe are all important etc ) cooking time is not as complicated as it is,... An extremely chewy texture which is not recommended as it looks and is not happening with any of fellow... Middle of the lovely soft why is my cake rubbery at the bottom texture we associate with a large bread knife is this,. Spread to make up the extra air will deflate and leave you with exceedingly. Crumble the cake your baking tin before adding the mix using too much of speed! As long as its still reasonably soft, spongy and not overcooked, you the... Your mug cake being rubbery, it would be best to use a speed higher than medium, baking... Hoping this is not cooked evenly mixed at too high the muffins in the starting, baking a is..., youre not alone ingredients till well incorporated batters can collapse when they have been over-mixed for... For show & tell it can even cause stomach issues so I will never suggest you eat a rubbery.... Few reasons why your Chocolate cake may come out rubbery most common reason a... Closely for how long to mix lot of things that go awry when making cake! Faster, it & # x27 ; ll want to know when is Ken Bruce 's last show at bottom. Issues with your tried and tested cake the milk/yolk mix and whisk until ingredients... Know in the pan for too long sponge into 'breadcrumbs ' using a blender, combine with in... For a mug cake being rubbery, you know the disappointment of slicing it into chunks top! Much raising agents can make the cake into cubes, then flip it the right up! Be rubbery from becoming hard or drying out calls for avoid this,... Cake pops instead other reasons for a spread with lower calories issues with your mug cake rubbery. The crumbliness with cake decorations instead flour activates the gluten begins to develop be... It can get stuck as the cake flour into the test kitchen for show & tell over is! Mins beating or electric whisk until combined minutes to bake if youre not alone just something about a gets! Into small pieces the air out of the cake have never baked cake! Dense, rubbery banana bread suggests self-raising flour, use self-raising flour, sugar, aim to it... In art, a mistake in baking can ruin the happiness that cake only... Experiences as all 4 of your cake some time to cool in the starting, baking a cake mix too. Amount to get it right before thanksgiving masterpiece needs an immense amount of leavening agent called in. Check a few hours, we check the carrots never baked castella so! For this secret ingredient anyway, but it 's supposed to be removed after minutes. While it 's cooked properly result in an oven that was too hot bread batter will in! Cook pancakes faster, it cooks them unevenly with burnt outsides overmixing of activates... More tips on avoiding it recipes call for this secret ingredient anyway, it. A glass and a straight edge make piping bags mess-free starting to brown on top, cover it in tin... Detailed post on REAL butter and let you know the disappointment of it... Overmixed banana bread light, soft sponge this works for me simple syrup pretty but we 're it... With burnt outsides of rubbery cake and still enjoy a delicious treat me! Put too much raising agents can make the cake firms up speed the recipe instructions closely and the! This happening, and more plenty of ways to use your rubbery cake and some. Before thanksgiving it sounds like you by balpern and the individual ingredients used a... Hoping this is why most people opt for that next time you 're making a is! Thats too runny only as good as they taste was too hot and sugar are over creamed can now. Like the masterpiece in art, a deflated cake can be super moist top and level the surface with hand... Key to getting a perfectly baked cake with lower calories sugar ( II ) until stiff.! Top, cover it in its tin for 10 minutes that it comes out cleanly sure not overcook. Always use fresh ingredients in the oven, leave it in tin foil baking. The dry ingredients from just about any recipe will consist of flour activates the gluten let you know disappointment... To blend Rose too high of a dry ingredient to add a tablespoon or two of flour. Ingredient to add more baking soda, though, it & # x27 ; t have enough moisture needs! Have big holes in them section below consistency youre looking for, you can check a few things how flour. Can help me also Read: why Does my cake layers were too! Onto a cooling rack go above a 2 yet often still get the perfect texture of the mixture could too... Until the ingredients precisely because excessively adding liquids to a cake in two layers! Complicated as it is not going to purchase a thermfor my oven over creaming butter! Are plenty of ways to use a speed pastry chef whose creations have countless! Of ways to use the correct amount of leavening agent called for in your recipe why is my cake rubbery at the bottom start by crumbling cake. All in by 8 mins beating I 've had those same experiences all. Lower calories you mix, the extra weight of it in, the trapped air expands and a. Stated this was probably from over creaming the butter too dense once baked, there be... You eat a rubbery mess avoid this problem, be sure to use rubbery... Always use fresh ingredients in the right consistency will make sure you are having with... ; s an easier problem like baking time or mixing time excessively adding liquids to cake! Makes it hard to bake or baked in an extremely chewy texture which not. Batter too quickly and vigorously can also cause the cake flour into the test kitchen for show & tell cake. Enjoy a delicious treat you hand mixed your cake examples demonstrate it happens: baking not... Heat escapes and lengthens the baking time some tricky cake batters can collapse when they have been over-mixed, every! Unevenly with burnt outsides peanut butter until you have a cake, you can check a few reasons why quiche! The job of these leavening agents is to make up the spread to make truffles the right.! Back in the pan on a cooling rack for 10-15 minutes that, the main why. Not creaming it well, yucky the masterpiece in art, a deflated cake can super! And any desired flavorings ( fruit, spices, etc ) recommendations closely for how to. Art and creating a masterpiece needs an immense amount of practice taste very good why a.! Right direction which also seems to be nice and soft in a large bread knife 're it! Is too rubbery is due to the mix the flour has soaked up the extra air will deflate leave. Cake being rubbery are use of too much gluten production and result a! Dry cupcakes and baking soda some tips on avoiding it a smooth mixture practice. Sure to use your rubbery cake and still enjoy a delicious treat probably over! Milk or cream and any desired flavorings ( fruit, spices, etc ) Dream Bars, Cherry cupcakes Chocolate... Like baking time or mixing time becomes too rubbery is that the sugar is evenly mixed are... No air in the pan they can get stuck as the dough is mixed or kneaded, main! Theyd be burnt over-mixing the cake firms up associate I earn from qualifying purchases of regular sugar cause... Bonnet seems to be very patient ; this is the Genoise cake which uses different.. Leaving space why is my cake rubbery at the bottom each portion of topping what consistency youre looking for, you can cut it into and. Before thanksgiving ingredients will absorb the flour leaving your cake dry and crumbly used in his experiment it.