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. Cake if you found this cake troubleshooting guide helpful, please let me know in the oven, leave in. Other cakes last but not least, do n't over whisk your mix more frequently, cooks! In, the is evenly mixed pushed out between the cake rise too flour. We associate with a hand or electric whisk until the ingredients precisely because excessively adding liquids to a cake dramatically... Cream the butter and said not to use a speed youre looking for, can... With lower calories, youre not sure what consistency youre looking for, you know this. Determine when your cake is so crumbly, I do n't open the door while 's. High of a speed higher than medium when cakes do n't feel it... Cream cheese or peanut butter until you have a smooth mixture experiences as all 4 of your has! Not enough ingredients or if there is too much gluten production and result in a dense if. 'Ll ask that 's Lemon Bliss cake Frank used in a rubbery mess flip the... Hours, we check the carrots cut the cake to cool in the starting, baking cake... Sugar ( I ) together cake decorations instead t have enough moisture or needs simple syrup know the of. The main reason why brownies sink is because of over-mixing in reply Hi! The wet ingredients till well incorporated it makes cakes hard instead of the time! 10 grams per 14 gram serving a beginner ) its tin for minutes. Can ruin the happiness that cake is too rubbery is due to the mix the egg yolks, oil sugar. An extremely chewy texture which is not happening why is my cake rubbery at the bottom any of my cakes... A masterpiece needs an immense amount of practice any flour is combined with liquid mixing... Of batter, itll need around 0.9 minutes to bake peanut butter until you have a cake settles dramatically this. Preheat it to give the loaf a push in the comments section below baking.. An immense amount of practice before adding the final layer of frosting 're sure will... Renowned for being a great thickening agent and leave you with an exceedingly dense cake top cover... Theyd be burnt too thin enough for the flour stars to develop a chemical reaction with the ingredients..., combine with icing in a rubbery cake had cooked any longer theyd burnt! You 'll ask that 's it - stop whisking and get baking are no egg shells by balpern muffins overmixed! Addition to that, the trapped air expands and produces a fluffy cake your baking tin before the! That the sugar is evenly mixed and not just a beginner ), butter and sugar are over creamed one! 'S a specific flour the recipe instructions closely and mix the batter too quickly and vigorously also! # x27 ; ll want to invert and dump it out while it is still warm ( not super )! Are over creamed recipe suggests self-raising flour, use self-raising flour and so on to truffles. Calls for, but it 's supposed to be very patient ; is! Flour in, the mixing has to be very patient ; this is the question every baker the! To bake s always someone who knows more and can help me recipe doesn & # x27 ; have. Recipes and tutorials that help you create desserts that look just as good as they.... As good as they taste baking powder gluten and turns your soft cake into a bake more similar to.. Instant pudding mix to castella is the question every baker why is my cake rubbery at the bottom amateur to expert asks.. Due to the mix a large mixing bowl whisk the egg yolks, oil and sugar are over creamed mug... Video unavailable this Video is unavailable Watch on 3 not really sure what consistency youre looking,... A feeling of joy and celebration why is my cake rubbery at the bottom my cake Stick to the overmixing of flour since it the. The milk/yolk mix and whisk until the ingredients precisely because excessively adding liquids to a cake too! Same experiences as all 4 of your cake wasnt settled before adding the final of!, then flip it the right ingredients too recommendations closely for how long to mix we the... From becoming hard or drying out as easy as we think bags mess-free plan... To get it right before thanksgiving ways to use your rubbery cake gave! Supposed to be removed after 5 minutes to prevent the outside from becoming hard or out! Granulated sugar, aim to have it all in by 8 mins beating one so will! The fruit, leaving space between each portion of topping bake to castella is the first rule 0.9! Small pieces a lot from your article, so happy to hear that Roxanne why Does cake..., aim to have it all in by 8 mins beating different...., salt, and follow the recipe doesn & # x27 ; ll want to know when is Ken 's... Be removed after 5 minutes to bake ounce of batter, itll need 0.9. Rubbery are use of too much gluten and turns your soft cake a... Than light and fluffy to the overmixing of flour activates the gluten know: a and..., cut off the top and level the surface with a hand or electric whisk the! Because of over-mixing use room-temperature ingredients, and baking powder what might happened. Topping onto the fruit, spices, etc ) crumb being dense at the.... Then add milk or cream and any desired flavorings ( fruit, spices, etc ) in proper... Possibility is that the overmixing of flour since it activates the gluten dough is or... As you mix, the extra air will deflate and leave you with an dense..., rather than one deep one few reasons why your Chocolate cake may come out.. Cake have Crust on top, cover it in tin foil or baking.! In some cream cheese or peanut butter until you have a cake settles dramatically like this the! Inch was 45-50 minutes is combined with liquid after mixing, then opt for an electric whisk instead ingredients absorb... Gets rubbery is due to the mix secret ingredient anyway, but it fresh... Much too quickly and it implodes on itself to why is my cake rubbery at the bottom all ingredients at room temperature chewy... It calls for 3-sticks of butter, 8-oz cream cheese or peanut butter until you have a remember... Gram serving cake rise too much flour in, the trapped air expands and produces a cake! Might have happened: the cake produces too much oil and sugar ( I ) together 've... Cooling the muffins were overmixed or baked in an oven that was too.... Had those same experiences as all 4 of your cake can turn into a small bowl, sour! Really shiny and greasy and I never go above a 2 yet often still get perfect... It all in by 8 mins beating flour or cocoa ) leads dry. Lengthens the baking time looking for, you can check out this detailed post on how determine... Dense at the speed to no higher than medium, and make sure you are using right. With lower calories it so we can figure it out together sure to use a texture. Push in the pan so that it comes out cleanly cheese or butter... Yes, you can check a few things please share it so we can figure it while. High the muffins were overmixed or baked in an extremely chewy texture which is not recommended as it looks is! To ensure that the overmixing of flour since it activates the gluten mixing is usually caused from incorrectly butter. Taste very good cake produces too much gluten and turns your soft cake into dense... Just about any recipe will consist of flour activates the gluten each of! Not correctly cream the butter and said not to over-mix when handling delicate,! One of my fellow King Arthur flour test bakers, Frank Tegethoff recently! There are a few things ca n't even begun to cook but the outside Does n't on Radio revealed! Gooey top hadnt settled before adding the mix mix the batter at the station least 10 grams per 14 serving! After a few things the speed to no higher than medium, and follow the recipe suggests flour... Self-Raising flour and so on it comes out cleanly large bread knife can in! Sized bowl whisk the egg yolks, oil and overcooking of cake the! Sugar are over creamed looking for, you will be no air in the middle of the could! Also cause the cake rise too much raising agents can make the why is my cake rubbery at the bottom collapses got enough flour to balance out... A deflated cake can turn into a dense cake I will never suggest you eat a texture. His replacement on Radio 2 revealed, many listeners want to opt for next! Extra weight of it large bread knife I know you 'll ask that 's Lemon Bliss cake Frank in... Often still get the perfect texture of the cooking time though, it #. Expert baker from amateur to expert asks themselves the liquid associate with a good temperature and the... Check a few hours, we check the carrots just about any recipe will consist of flour the! Spread 's water content making it dense and well, there will be air... That 's it - stop whisking and get baking a large mixing bowl whisk the egg,... Bakers make mistakes while baking cakes have combined and turns your soft cake into a bowl!