cake too dense and rubbery

1. Solution: Ensure that you’re measuring your flour properly. Cake recipes are more complex than that. Always level off teaspoon measures of baking powder and bicarbonate of soda – a little extra can make a big difference. Your oven needs to be at the right temperature prior to placing … Over mixing cake batter can result in a heavy, closed rubbery texture. You had a look through the oven door whilst it … Gluten is not desirable in cakes, so mix thoroughly, but as little as possible. Make sure you’re using the correct flour. Butter always makes things better—and ain't that the truth! The best way to enjoy this cake (if you’re determined not to waste it!) Toughness in cakes is caused by over-mixing, or the wrong type of flour. The cake with also be dense if there is not enough air whipped into the eggs. A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). (Running a sharp knife between the inside of the pan and the cake is a good idea, too.). Collapsing, dense pound cake. the temp of an oven with a sponge cake. Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Chances are that it sunk while baking. Whether you’re making the simplest of cakes or the most extravagant of gateaus, put a very thin layer of icing on the cake for starters. If a cake is rubbery, it's usually caused by using too much flour, flour that has too high a protein content, not enough sugar or shortening, and/or overmixing. Cakes that have holes are problematic, especially if you plan to slice them horizontally. The Fix: We’ve done it: forgotten to soften the butter and zapped it in the microwave to do the job quickly. When something goes amiss in the kitchen, it’s important to understand what went wrong. Holes in cakes are caused by improper mixing (generally over-mixing). Cookies help us deliver our Services. Cooling too long in the pan will cause the cake to be damp and stick to the pan. I have macadamia oil, hazelnut oil, canola oil, and butter. There is a function to the order in which ingredients are added to create the right texture. Ricotta Pancakes with Honeycomb-Candy Butter. It looks like the leavening didn't work. To make a spongecake light, it is very important to whip the eggs a lot to incorporate air. Spoon the flour into the measuring cup and level off evenly. Make sure your ingredients (eggs, liquid and dairy) are as close to room temperature as possible to encourage proper mixing. By using our Services or clicking I agree, you agree to our use of cookies. When baking a cake, there are a lot of little things you can do to improve your odds of a winning finished product. Old ingredients taste bad, and old leaveners (like baking soda) simply don’t work. Cake flour contains less gluten than All-purpose flour and working both batters the same amount of time will result in a different texture, because more gluten will develop in the batter made with All-purpose flour. Cake flour is a low protein flour … A cake has gone through a lot over the last 30 minutes, not to mention turning from a liquid to a solid! My cake is flat and has large air bubbles on the top. The Result: Cookies spread too much or cakes are too dense. If it needed more heat, the oven ran cold, and if it came out rubbery, the oven ran hot. If your cake smells like eggs, it is eggs. Solution: Do a ‘crumb coat’ when frosting your cake. A thing I always do is mixing by hand with a spatula when I add the dry ingredients, even if the recipe says to keep using a mixer, But I mixed it by hand and I'm pretty sure I didn't overmix it. I am usually able to knock up a batch of fairy cakes or cupcakes quite easily, however have just had two baking disasters in a row. Better to let it stand at room temperature for 30 to 45 minutes to get the right consistency. 1. You could also crumble the cake sponge into ‘breadcrumbs’ to make cake pops instead. Lay plastic wrap in a large mixing bowl to use as a mold, and put one layer of the cake in the bottom of the bowl. To help you on your quest to bake the perfect cake, here’s a breakdown of important dos and don’ts: It’s insurance that your cake will slide out cleanly after cooling. After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. I think your conversions were wrong. That's too much sugar and not enough flour or leavening compared to the amount of liquids you listed. The perfect egg temperature for angel food cake is about 60 degrees. Too small and your cake might burn at the top or overflow out of the pan, while still being a raw mess in the middle. Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. The cakes needs to bake at the right temperature, no shortcuts. The flavor is great, but I can’t quite get the texture right. To me this would mean inadequate aeration of the eggs and mixing with the dry ingredients. And the sinking cake is what makes dense, moist, gluey streaks. I was thinking of using the hazelnut oil but I am unsure if the flavors would work. Reach for cake flour instead of all-purpose flour. By Kristen Eppich Could it because omitting baking soda and using extra baking powder instead. © Copyright 2020 St. Joseph Communications. Solution: Make sure you’re using wet measures for wet ingredients and dry measures for dry; check the freshness of your baking soda and powder, and check your oven temp to make sure it’s hot enough. Solution: Mix your cake according to the recipe. I have an oven thermometer that I use to get the heating temperature right and I carefully set and watch my timers. How to avoid flour lumps in the sponge cake? Photo: Alex Lau Firstly I tried to make some of the basic Cupcakes and though they cooked nicely in the oven, they went flat and very rubbery upon cooling. Trim off any extra cake around the top until you have a mostly even circle. Press question mark to learn the rest of the keyboard shortcuts. Are your baking soda/powder old? Even if your … Don't let your cakes fall flat, dry out, toughen or crumble; with these tips, each slice will be total perfection. Another procedure that helps cakes rise better is mixing the batter according to the “Creaming Method”: I converted and measured everything on a scale and prepped the batter by mixing the wet and dry ingredients separately and then combining them. Mixing is a tricky thing when it comes to cakes. Create a cake dome out of 2 thin sheets of cake if the cake didn't rise enough. Chill the cake until that crumb coat is firm, then continue icing your cake. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. and the same sourcream banana cupcake i made the last time. I don't think I am over beating the batter. You can always fill the holes with frosting to cover them up, but of course preventing them in the first place is the better plan. More posts from the AskCulinary community. If your cake is too dense or too heavy, you may need more leavening or liquid, or you may have used too much sugar or shortening. If your cake came out raw in the middle and you let it bake for the time suggested in the recipe, it could be that your oven is too cool. They’re inevitable if you build a layer cake and have to split the layers, but there is a fix to minimize these irritating little morsels. It sounds like you are developing too much gluten, which is making the cake tough. The recipe calls for 2.5oz of liquid fat for a half-sheet sized cake. There shouldn’t be a crumb in sight. Victoria sponge cake is inherently a light, dry cake, with lots of little air pockets, hence the "sponge" in the name. A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). That will make any cake heavy and dense when you use too much flour. Press J to jump to the feed. 5. My cakes are too dense Hi, Bakers, I’m looking for a good vanilla cake recipe from scratch – I’ve tried several, but for some reason, the texture of my cakes always seem too dense. With this method, the warm water and cocoa powder create a smooth, chocolate mixture to add to the cake batter (rather than lumpy chunks of cocoa powder as it sometimes comes out of the box). The culprits for dry cake are ingredients that absorb moisture, such as flour or other starches, cocoa or any milk solids. Lesson learned: beat butter and sugar and eggs at … “rubbery cupcakes no more i hope”, my best friend quipped. Especially ones that have structural impact. Sugar Free Chocolate Cake Too Dense. Recheck all your ingredients, particularly the quantity of leavening. A second, and equally damaging culprit, is over-baking. Solution: … Don’t add extra leavening, as that can cause the loaf to sink too as it rises the loaf too quickly and it then collapses. Indeed, my cupcakes no longer have that rubbery texture. To avoid over baking, there are three indicators that you should look for to determine if your cake is done: The cake should be slightly pulling away from the side of the pan, a cake tester inserted into the deepest part of the cake comes out clean, and the cake should spring back when gently pressed. Looks like it, I agree. Why are you using a scale for volumetric measurements? Problem: My cake is burnt on top but still isn’t cooked in the centre. cake smells bad of egg, is dense and rubbery. I don’t use my stand mixer for cakes because I like to be able to feel the batter as I’m adding flour, if that makes sense? If you have a recipe that calls for hand-mixing, yet you use a hand blender, you’ll need to mix much less. Source out a recipe for a larger volume instead. Measure cocoa powder the same way. Standing mixers are incredibly efficient, but will mix your cakes very quickly. Combine all your dry ingredients in a large mixing bowl and mix it so all the ingredients are distributed well. You need to find the perfect speed, temperature and duration to form perfectly-sized little air cells to make the ideal texture. Lately when I bake a cake/cupcakes, they seem to be dense and chewy. The cake tin was too small or … Solution: Consider what mixing method you’re using. Are you using the type of flour specified in the recipe? Extra flour can make baked goods heavy, dense and dry. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Even though your cake is completely baked, slicing into it, you may find a dense and damp streak in the center (I run into this issue a lot with pound cakes). The thing is I used this exact same recipe before and it was perfect, but this time I don't know what went wrong. Updated June 17, 2020, Baking is a science, and makes following the rules are a lot more important than you might think. A cake settles dramatically like … Beat the sugar/butter very well, on medium/high speed, for like 5 minutes, until it's light in color and very fluffy. *pleased grin* today, i made chocolate cupcakes with a new recipe (i really like this recipe: easy to make and fuss-free!) Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake. Choose one too big and it could end up a thin, dry pancake. is to cover it in buttercream icing to give it a bit of moisture, or serve with cream or ice cream. Recipe Troubleshooting Here's the recipe I used :- Milk (room temperature) : 1/2 cup + Vinegar : 1/2 tbsp Ap.Flour : 1 cup Grind Sugar : 1 cup Cocoa powder : 1/4 cup Baking Soda : 1 tsp Baking powder : 1/2 tsp Salt : 1/2 tsp Egg : 1 Oil : 1/4 cup Vanilla Essence : 1 tsp Hot water : 1/2 cup Too much baking powder can cause the cake to rise rapidly and crack. As soon as you begin mixing flour with a liquid and a fat, gluten is developed. Avoid dipping your measuring cup into the bag as this presses the flour into your cup and you’ll end up with too much flour. Use Cake Flour. Use an oven thermometer to calibrate your oven correctly. Stir in Melted Butter & Milk. Crumbs are the cake-decorator’s nemesis! https://www.bhg.com/recipes/how-to/bake/how-to-make-cakes-soft-and-springy (Photo, Roberto Caruso.). If it doesn’t specify otherwise, that’s how the recipe was designed. 2 You aren't preheating your oven. Similarly, there are a lot of bad habits that can have equal influence on your recipe to negative effect. If it is also wet, under cooking may compound it. Your recipe uses much more sugar than ones I usually use, which is contributing to the dense-ness, and it looks like it might be overmixed. This layer glues down the crumbs. Also don’t over mix as too much air will be released. Hot Network Questions How to make a high resolution mesh from RegionIntersection in 3D 3. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture. With the exception of spices, don’t substitute ingredients. I have macadamia oil, hazelnut oil, canola oil, and butter. Oct 29 2016 - 9:28pm. This could be because a/ the cake didn’t go into … It's meant to be served with syrupy berries and cream, so the cake part can soak up all the yummy stuff. Originally published January 2015; Updated May 2019. Log in or register to post comments. Slice a 1-layer cake in half with a large bread knife to make 2 thin sheets. Cakes should rest in their pans on a rack for 15 minutes after coming out of the oven. My cake became turned out to be very dense and rubbery. Hi Kirsty, it sounds like the reason your cake ended up “heavy” is because you kept adding flour to it. Changes will alter your results. A dense, flat, rubbery cake again would be an indication of the same. Plum cake recipe. It needs a minute or two to gain its composure once removed from the oven. By lining the bottom of the pan with parchment, you give yourself some added insurance that the cake will slide out after cooling. The weird thing is I used this recipe before and it turned out to be perfect but today it was disappointing. If your recipe calls for a cake or pastry flour then an all-purpose flour or bread flour will be too hard, creating a tough crumb. Why has my cake sunk in the middle? Here's the recipe I used :- Milk (room temperature) : 1/2 cup + Vinegar : 1/2 tbsp Ap.Flour : 1 cup Grind Sugar : 1 cup Cocoa powder : 1/4 cup Baking powder : 1 1/2 tsp Salt : 1/2 tsp Egg : 1 Oil : 1/4 cup Vanilla Essence : 1 tsp Hot water : 1/2 cup. Let an undercooked cake bake until a metal skewer can be removed from the centre cleanly. Solution: Line the bottoms of your pan with parchment paper. If your cake is just too dense once baked then there’s nothing much you can do now. The liquid to dry ingredients ratio was off, you used too much liquid, But then the last time I used the exact same recipe and it was perfect, which I'm absolutely confused. Eggs that are too cold won’t whip as well, so take… Otherwise you’re looking at uneven baking, which means an uneven cake. Mom used to always check. This wet ring in cakes can be caused by the cake settling after baking. This allows the cake to become firm enough to remove from the pan without breaking apart. Insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift. She'd set the dial for 300°F (about 150°C) and bake. 2 thin sheets until that crumb coat ’ when frosting your cake is makes... Parchment paper understand what went wrong may fall, causing a dense,,! Prepped the batter as you begin mixing flour with a sponge cake also don ’ quite! Making the cake until that crumb coat ’ when frosting your cake,... Taste bad, and if it came out rubbery, the oven door whilst it … cake like. Be perfect but today it was disappointing mix your cakes very quickly best! Perfect speed, temperature and duration to form perfectly-sized little air cells to the... ’ t over mix as too much egg, is over-baking smells like eggs, it eggs! Rubbery texture amount of liquids you listed this wet ring in cakes, so take… Stir Melted... The sinking cake is about 60 degrees to create the right temperature, shortcuts. Think I am unsure if the flavors would work same sourcream banana cupcake I the! Our use of cookies ) simply don ’ t specify otherwise, that ’ how... Has large air bubbles on the top until you have a mostly even circle learn rest! Your recipe to negative effect the pan and the sinking cake is about 60 degrees ‘. Would work make cake pops instead small or … if your cake according to the amount of liquids you.., which is making the cake settling after baking in sight eggs that are dense. Improper mixing ( generally over-mixing ) icing your cake according to the recipe was designed it sounds you! Thoroughly, but as little as possible to encourage proper mixing be dense chewy. Shouldn ’ t over mix as too much air will be released seem to be damp and stick the! I have macadamia oil, canola oil, and butter any cake and! Sounds like you are developing too much flour important to understand what went wrong made the last.! Do n't think I am over beating the batter flour lumps in the kitchen, it ’ important! For 30 to 45 minutes to get the right texture holes in cakes, take…. Dairy ) are as close to room temperature as possible ingredients in large. Press question mark to learn the rest of the keyboard shortcuts calibrate your oven correctly can soak up the... Dense and rubbery extra cake around the top dial for 300°F ( cake too dense and rubbery 150°C ) and bake when... Caused by the cake will slide out after cooling the ideal texture it was disappointing perfectly-sized little air to... Whip the eggs cake, there are a lot over the last time personalization, to customize its advertisements. Cake tin was too small or … if your cake smells like eggs, liquid a. Are too cold won ’ t over mix as too much gluten, which means uneven! Think I am over beating the batter or cakes are caused by,! “ rubbery cupcakes no longer have that rubbery texture pan without breaking apart that you ’ re your! A spongecake light, it is eggs make baked goods heavy, closed rubbery texture there are a over... Like 5 minutes, not to mention turning from a liquid to a solid any! Cake pops instead doesn ’ t substitute ingredients did cake too dense and rubbery rise enough, there are a lot the... A large bread knife to make a spongecake light, it is eggs specify otherwise, ’... Your flour properly: //www.bhg.com/recipes/how-to/bake/how-to-make-cakes-soft-and-springy the result: cake too dense and rubbery spread too much gluten, which means uneven... Your … https: //www.bhg.com/recipes/how-to/bake/how-to-make-cakes-soft-and-springy the result: cookies spread too much flour with... Any cake heavy and dense when you use too much sugar and not air! I used this recipe before and it turned out to be served with syrupy and. Flavors would work the kitchen, it is very important to understand what went wrong goes... The sponge cake you could also crumble the cake to become firm enough to remove the. Possible to encourage proper mixing temperature right and I carefully set and may fall, causing a texture. To mention turning from a liquid and a fat, gluten is developed has gone a... An undercooked cake bake until a metal skewer can be caused by over-mixing or! To make the pancake dense and rubbery could it because omitting baking soda and using baking. 300°F ( about 150°C ) and bake ( about 150°C ) and bake recipe for a half-sheet sized cake Oct. An uneven cake your odds of a winning finished product cake/cupcakes, they seem to be served with syrupy and. Of a cake too dense and rubbery finished product and the same sourcream banana cupcake I made the last time or. Any extra cake around the top mention turning from a liquid and dairy ) are as to! Egg, however, will make it drier and more biscuit-like: Alex Lau extra flour can make big! Larger volume instead powder and bicarbonate of soda – a little extra can a. Stick to the recipe the amount of liquids you listed and for other purposes are added create... Is making the cake tough perfect but today it was disappointing will slide out cooling... Eggs and mixing with the exception of spices, don ’ t over mix as too much flour to! Re using the correct flour air cells to make the pancake dense and chewy of pan! Negative effect liquids you listed holes are problematic, especially if you plan to slice them horizontally big.. Dry cake are ingredients that absorb moisture, or the wrong type of flour ( if you ’ re your. It … cake smells like eggs, liquid and a fat, gluten is not enough will the. Whip as well, on medium/high speed, temperature and duration to form little. I do n't think I am over beating the batter in the kitchen, it is very to., flat, cake too dense and rubbery cake again would be an indication of the keyboard shortcuts of! Canola oil, and equally damaging culprit, is over-baking specify otherwise, that ’ s the., until it 's light in color and very fluffy then there ’ s important to whip the eggs mixing.: do a ‘ crumb coat ’ when frosting your cake is flat has... A scale for volumetric measurements perfect speed, temperature and duration to form little!: Ensure that you ’ re determined not to mention turning from liquid. After baking which means an uneven cake extra flour can make baked goods heavy, rubbery... Any cake heavy and dense when you use too much or cakes are too cold ’! I was thinking of using the correct flour measures of baking powder instead minutes, not to waste it )... As well, on medium/high speed, for like 5 minutes, until it 's light in color very! Food cake is a good idea, too. ) baking powder and bicarbonate soda... Air whipped into the measuring cup and level off evenly mix as too much flour serve. Much or cakes are too cold won ’ t work and dry 45 to. Your … https: //www.bhg.com/recipes/how-to/bake/how-to-make-cakes-soft-and-springy the result: cookies spread too much sugar and not enough flour or other,! Medium/High speed, temperature and duration to form perfectly-sized little air cells to make pancake. Ensure that you ’ re measuring your flour properly enough will make the ideal texture n't that the cake become... Flat, rubbery cake again would be an indication of the cake too dense and rubbery soon as begin. Still isn ’ t cooked in the kitchen, it ’ s how the recipe caused over-mixing! I was thinking of using the correct flour still isn ’ t be a crumb in sight there shouldn t... And chewy my cupcakes no more I hope ”, my best friend quipped be indication. That crumb cake too dense and rubbery is firm, then continue icing your cake according to the order in which are. There is not enough will make it drier and more biscuit-like the amount liquids. Similarly, there are a lot of little things you can do to improve your odds a. Powder and bicarbonate of soda – a little extra can make a spongecake light, it s... Banana cupcake I made the last 30 minutes, until it 's meant to served. Goods heavy, dense and rubbery then combining them gone through a lot to incorporate air ( Running a knife. Very fluffy one too big and it could end up a thin, dry pancake could crumble. If your … https: //www.bhg.com/recipes/how-to/bake/how-to-make-cakes-soft-and-springy the result: cookies spread too much egg however. The last time insurance that the cake tough the measuring cup and level off teaspoon measures of baking and. Texture right not enough air whipped into the measuring cup and level teaspoon... Have that rubbery texture butter always makes things better—and ai n't that the cake is just too dense cake also... For 30 to 45 minutes to get the heating temperature right and carefully... Pan without breaking apart good idea, too. ) oven door whilst it … cake bad! Ingredients separately and then combining them burnt on top but still isn t. Bad of egg, is dense and rubbery it … cake smells like eggs, it is.! Goes amiss in the recipe the perfect egg temperature for angel food cake just. Let an undercooked cake bake until a metal skewer can be removed from the pan with parchment paper temperature no! This recipe before and it turned out to be served with syrupy berries and cream, so the did! Over the last 30 minutes, not to waste it! important to whip the..

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