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. The cake with also be dense if there is not enough air whipped into the eggs.
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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.
Cake too dense and rubbery. If you overmix you can loose air and air bubbles which help to create a light soft sponge. To make a spongecake light it is very important to whip the eggs a lot to incorporate air. If youve got a flat cake on your hands you may have overbeaten your ingredients.
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. If your cake smells like eggs it is eggs. And the sinking cake is what makes dense moist gluey streaks.
Mom used to always check the temp of an oven with a sponge cake. Then gently fold in the flour trying not to deflate all those great air bubbles you just worked hard to create. Make sure youre using wet measures for wet.
If so that could explain why the cake was so dense because the eggs cooked too quickly rather than cooking slowly as the cake slowly bakes giving the eggs time to set along with all the other ingredients. Beat the sugarbutter very well on mediumhigh speed for like 5 minutes until its light in color and very fluffy. And the over mixing is usually caused from incorrectly creaming butter and sugar.
To me this would mean inadequate aeration of the eggs and mixing with the dry ingredients. Insufficient creaming of sugar and eggs will also make a tight texture because there isnt enough air trapped in the mix to give it a lift. If it needed more heat the oven ran cold and if it came out rubbery the oven ran hot.
Lower oven temperature and extend baking time. The cake tin was too small or the oven is too high. Let batter rest for 30 minutes before baking.
Developing the flours 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. This could be because the cake mixture didnt have enough air beaten into it or perhaps eggs were added too quickly and curdled. Let an undercooked cake bake until a metal skewer can be removed from the centre cleanly.
Opting for the right flour and the right amount of flour will help with the dense texture of your cake. For light fluffy pancakes you want to mix just until the batter comes togetherits okay if there are. Your cake looks more like a pancake.
When a cake is too dense one might think that adding extra flour will soak up more moisture and lighten up the crumb. I prefer almond milk but you can use any milk or milk alternative you prefer. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten.
Mismeasured baking powder too much or too little may also give you a flat cake. Overmixing ingredients can create a dense batter that doesnt get that same airy rise. If it is also wet under cooking may compound it.
Then use the flat edge of your utensil to sweep any excess from the top. Another reason could be that there wasnt enough raising agent. Butter gives the cake a lighter and fluffier texture than oil will.
The unfortunate rubbery texture of some mug cakes usually comes from either too much oil or from overcooking the cake itself. Beat butter and sugar and eggs at medium speed. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake.
For dry ingredients such as flour and cocoa powder use a spoon and scoop the ingredients from the container into measuring cups until completely full. That will make any cake heavy and dense when you use too much flour. My cake is very dense.
Use an oven thermometer to calibrate your oven correctly. If the eggs cooked too quickly it might prevent the rest of the ingredients from working properly to make the cake rise. Add additional liquid or sour cream.
1 You arent measuring your ingredients correctly. Over mixing cake batter can result in a heavy closed rubbery texture. Hi Kirsty it sounds like the reason your cake ended up heavy is because you kept adding flour to it.
My cake is crumbly. This tip isnt exactly a cakewalk ha because these two ingredients are scientifically particular. A dense flat rubbery cake again would be an indication of the same.
However thats not usually the case. Then beat in the eggs. Most recipes call for some sort of milk as well.
Use the correct flour if the recipe suggests self-raising flour use self-raising flour and so on. Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. The cake likely needs more leavening support from baking powder or baking soda.
Once you add flour mix gently. Shed set the dial for 300F about 150C and bake. You want lots of air in there.
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