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. Cooling too long in the pan will cause the cake to be damp and stick to the pan. I converted and measured everything on a scale and prepped the batter by mixing the wet and dry ingredients separately and then combining them. When baking a cake, there are a lot of little things you can do to improve your odds of a winning finished product. 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. Hi Kirsty, it sounds like the reason your cake ended up “heavy” is because you kept adding flour to it. More posts from the AskCulinary community. 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. Measure cocoa powder the same way. Extra flour can make baked goods heavy, dense and dry. My cake became turned out to be very dense and rubbery. Cakes that have holes are problematic, especially if you plan to slice them horizontally. Cake flour is a low protein flour … This wet ring in cakes can be caused by the cake settling after baking. Originally published January 2015; Updated May 2019. A dense, flat, rubbery cake again would be an indication of the same. Oct 29 2016 - 9:28pm. It looks like the leavening didn't work. Sugar Free Chocolate Cake Too Dense. By Kristen Eppich I have macadamia oil, hazelnut oil, canola oil, and butter. Use Cake Flour. A second, and equally damaging culprit, is over-baking. If you have a recipe that calls for hand-mixing, yet you use a hand blender, you’ll need to mix much less. Better to let it stand at room temperature for 30 to 45 minutes to get the right consistency. Looks like it, I agree. Your oven needs to be at the right temperature prior to placing … Recheck all your ingredients, particularly the quantity of leavening. Create a cake dome out of 2 thin sheets of cake if the cake didn't rise enough. 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. Press question mark to learn the rest of the keyboard shortcuts. A cake settles dramatically like … Cake recipes are more complex than that. It needs a minute or two to gain its composure once removed from the oven. 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. Problem: My cake is burnt on top but still isn’t cooked in the centre. 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. 1. Eggs that are too cold won’t whip as well, so take… 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. 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. 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. 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. 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. If it doesn’t specify otherwise, that’s how the recipe was designed. 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? Choose one too big and it could end up a thin, dry pancake. 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. If it needed more heat, the oven ran cold, and if it came out rubbery, the oven ran hot. 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 culprits for dry cake are ingredients that absorb moisture, such as flour or other starches, cocoa or any milk solids. *pleased grin* today, i made chocolate cupcakes with a new recipe (i really like this recipe: easy to make and fuss-free!) 5. Indeed, my cupcakes no longer have that rubbery texture. Gluten is not desirable in cakes, so mix thoroughly, but as little as possible. Chances are that it sunk while baking. Too much baking powder can cause the cake to rise rapidly and crack. Standing mixers are incredibly efficient, but will mix your cakes very quickly. Don't let your cakes fall flat, dry out, toughen or crumble; with these tips, each slice will be total perfection. Collapsing, dense pound cake. Solution: Ensure that you’re measuring your flour properly. Even if your … My cake is flat and has large air bubbles on the top. Stir in Melted Butter & Milk. I have macadamia oil, hazelnut oil, canola oil, and butter. Changes will alter your results. Solution: Consider what mixing method you’re using. Holes in cakes are caused by improper mixing (generally over-mixing). 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). There shouldn’t be a crumb in sight. Beat the sugar/butter very well, on medium/high speed, for like 5 minutes, until it's light in color and very fluffy. By using our Services or clicking I agree, you agree to our use of cookies. Photo: Alex Lau The cakes needs to bake at the right temperature, no shortcuts. Are you using the type of flour specified in the recipe? 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. 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). Always level off teaspoon measures of baking powder and bicarbonate of soda – a little extra can make a big difference. Similarly, there are a lot of bad habits that can have equal influence on your recipe to negative effect. 2 You aren't preheating your oven. To me this would mean inadequate aeration of the eggs and mixing with the dry ingredients. Chill the cake until that crumb coat is firm, then continue icing your cake. Mom used to always check. Solution: … and the same sourcream banana cupcake i made the last time. 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. Butter always makes things better—and ain't that the truth! With the exception of spices, don’t substitute ingredients. She'd set the dial for 300°F (about 150°C) and bake. You had a look through the oven door whilst it … Plum cake recipe. Lesson learned: beat butter and sugar and eggs at … A cake has gone through a lot over the last 30 minutes, not to mention turning from a liquid to a solid! 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. 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 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). Over mixing cake batter can result in a heavy, closed rubbery texture. the temp of an oven with a sponge cake. Use an oven thermometer to calibrate your oven correctly. 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. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Make sure your ingredients (eggs, liquid and dairy) are as close to room temperature as possible to encourage proper mixing. Log in or register to post comments. How to avoid flour lumps in the sponge cake? Reach for cake flour instead of all-purpose flour. I was thinking of using the hazelnut oil but I am unsure if the flavors would work. Otherwise you’re looking at uneven baking, which means an uneven cake. Are your baking soda/powder old? Solution: Line the bottoms of your pan with parchment paper. (Running a sharp knife between the inside of the pan and the cake is a good idea, too.). 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. Spoon the flour into the measuring cup and level off evenly. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture. Slice a 1-layer cake in half with a large bread knife to make 2 thin sheets. It sounds like you are developing too much gluten, which is making the cake tough. Lately when I bake a cake/cupcakes, they seem to be dense and chewy. The cake tin was too small or … Hot Network Questions How to make a high resolution mesh from RegionIntersection in 3D The Result: Cookies spread too much or cakes are too dense. It's meant to be served with syrupy berries and cream, so the cake part can soak up all the yummy stuff. By lining the bottom of the pan with parchment, you give yourself some added insurance that the cake will slide out after cooling. Could it because omitting baking soda and using extra baking powder instead. Updated June 17, 2020, Baking is a science, and makes following the rules are a lot more important than you might think. Solution: Mix your cake according to the recipe. Cakes should rest in their pans on a rack for 15 minutes after coming out of the oven. The Fix: We’ve done it: forgotten to soften the butter and zapped it in the microwave to do the job quickly. The best way to enjoy this cake (if you’re determined not to waste it!) Crumbs are the cake-decorator’s nemesis! 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. I think your conversions were wrong. 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. Mixing is a tricky thing when it comes to cakes. I have an oven thermometer that I use to get the heating temperature right and I carefully set and watch my timers. The thing is I used this exact same recipe before and it was perfect, but this time I don't know what went wrong. Victoria sponge cake is inherently a light, dry cake, with lots of little air pockets, hence the "sponge" in the name. (Photo, Roberto Caruso.). Press J to jump to the feed. The recipe calls for 2.5oz of liquid fat for a half-sheet sized cake. 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. Make sure you’re using the correct flour. Trim off any extra cake around the top until you have a mostly even circle. 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. cake smells bad of egg, is dense and rubbery. This could be because a/ the cake didn’t go into … 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. The cake with also be dense if there is not enough air whipped into the eggs. You could also crumble the cake sponge into ‘breadcrumbs’ to make cake pops instead. Let an undercooked cake bake until a metal skewer can be removed from the centre cleanly. Old ingredients taste bad, and old leaveners (like baking soda) simply don’t work. Toughness in cakes is caused by over-mixing, or the wrong type of flour. As soon as you begin mixing flour with a liquid and a fat, gluten is developed. /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. Also don’t over mix as too much air will be released. https://www.bhg.com/recipes/how-to/bake/how-to-make-cakes-soft-and-springy Ricotta Pancakes with Honeycomb-Candy Butter. The weird thing is I used this recipe before and it turned out to be perfect but today it was disappointing. I don't think I am over beating the batter. If your cake is just too dense once baked then there’s nothing much you can do now. Solution: Do a ‘crumb coat’ when frosting your cake. The flavor is great, but I can’t quite get the texture right. Why has my cake sunk in the middle? Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Another procedure that helps cakes rise better is mixing the batter according to the “Creaming Method”: 1. Cookies help us deliver our Services. That will make any cake heavy and dense when you use too much flour. 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). If it is also wet, under cooking may compound it. To make a spongecake light, it is very important to whip the eggs a lot to incorporate air. The perfect egg temperature for angel food cake is about 60 degrees. If your cake smells like eggs, it is eggs. You need to find the perfect speed, temperature and duration to form perfectly-sized little air cells to make the ideal texture. This allows the cake to become firm enough to remove from the pan without breaking apart. 3. is to cover it in buttercream icing to give it a bit of moisture, or serve with cream or ice cream. When something goes amiss in the kitchen, it’s important to understand what went wrong. 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. There is a function to the order in which ingredients are added to create the right texture. “rubbery cupcakes no more i hope”, my best friend quipped. Why are you using a scale for volumetric measurements? 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. And the sinking cake is what makes dense, moist, gluey streaks. Combine all your dry ingredients in a large mixing bowl and mix it so all the ingredients are distributed well. © Copyright 2020 St. Joseph Communications. Source out a recipe for a larger volume instead. Especially ones that have structural impact. This layer glues down the crumbs. 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. That's too much sugar and not enough flour or leavening compared to the amount of liquids you listed.