See our complete collection of Tips and Techniques posts. The batter should be thick enough that it drips rather than runs off the spoonand remember, it should have some lumps still in it. When flour is combined with liquid after mixing, the gluten in the flour stars to develop. 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. In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. Thick cakes can be quite tricky to figure out how long you need to bake them for. A good guideline is to cook for 1 to 2 minutes after bubbles appear in the custard, stirring constantly. You'll want to invert and dump it out while it is still warm (not super hot). Using too much raising agents can make the cake rise too much too quickly and it implodes on itself. Ive made 3 box cakes recently & theyve all turned out like the one in this picture with streak in it. Not just amateurs but even experienced bakers make mistakes while baking cakes. Baking powder and soda can cause cakes to rise too much and then fall, resulting in a rubbery texture. The batter was mixed at too high of a speed. Ive lost count of the number of frantic emails and messages Ive received about cake mishaps over the years. To avoid a rubbery chocolate cake, be sure to mix the batter gently and do not overbake it. I've had those same experiences as all 4 of your cake examples demonstrate. But first, nobody wants a cake too dense and rubbery. Could this be the problem? Now I am going to try my vanilla cake (i use the vanilla cake #1 by the crumb boss) to see if it comes out perfect, like my pound cake did. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. 8 / 9. If your cake is hard you may have just overcooked it or over-mixed the mixture when combining ingredients. In a large bowl whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg. It is important to mix the dry ingredients together first and then add the wet ingredients. I've started to cream my butter and sugar together, along with the egg, and my mixture has started to split. Double check the temperature on your oven and if all else fails, use two baking tins instead of one next time. Some recipes simply cannot withstand cake flour's fine consistency. Answer: Hi, it's a bit difficult to answer without knowing what the size of the cake you were making is, the exact recipe, and your baking method. Unfortunately, not all cakes turn out that way. Allow your oven to preheat appropriately, so your cake gets the proper temperature for baking. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. There are several possible reasons why your cake may be rubbery. The choice of suitable baking pans is significant, so always bake your cake in the size of the pan specified. Make sure you bake your cake at the right temperature and pre-heat the oven properly. Baking really is a science. Save my name, email, and website in this browser for the next time I comment. If you've not got enough flour to balance this out then your cake can be super moist. Unless a recipe specifically calls for mixing batter at a high speed (like a sponge cake, or when creaming together butter and sugar), you shouldnt be mixing your batter that fast. 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. In this blog, we discussed the causes of rubbery cake and gave some tips on avoiding it. Cake flour vs. all-purpose flour: What's the difference, and how do I substitute? Here's the recipe, if it helps. Leave as it is or turn your basic cake into a drizzle cake, such as a Jaffa drizzle cake (opens in new tab) orRosewater drizzle cake (opens in new tab), with icing to hide the shine. With a meringue, the sugar interacts with the same proteins to produce a more stable structure, which is why a properly made meringue is much stiffer than an ordinary egg foam. Cream the butter and sugar for a further 2 - 3 minutes. Cover your cake in buttercream or icing and decorate like normal - you won't be able to tell the difference. Completely covering the fruit filling with the cobbler topping will steam both the fruit and the bottom of the topping, making for a wet finished cobbler in the most unappealing way. 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. If your cake has a soft filling, it can seep out as your cake settles. It may be tempting to beat your batter into oblivion, especially if you see lumps. However, it depends on what the recipe calls for; if it does, make sure each ingredient is at room temperature when needed. Baking a cake is an art, and it is ubiquitous to make mistakes while creating a masterpiece. What's wrong with my cake? 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). Why is my cake dense and chewy? Be sure your ingredients are at room temperature to help the batter mix together better and sift your dry ingredients if a recipe calls for it. I found that using too much sugar or too little flour resulted in a delicious, caramelized loaf. too much liquid can make the eggs rubbery. Aside from sloppy technique, frequently experiencing dense streaks of butter and sugar shot through a dough or batter may be a sign the . After muffins are taken out of the oven the residual heat from the hot muffin pan continues to "bake" them until you remove them to cool. All rights reserved. What's wrong with my cake? Future Publishing Limited Quay House, The Ambury, Give them a couple hours to cool at room temperature on a wire rack or pop them into the freezer to accelerate the process. Hi Linda, it sounds like you might have been making this recipe? There are several possible reasons for your cake coming out flat - the most common mistake is not adding enough raising agent, or using the wrong type of flour. Problem eight: My crust is flimsy and thin. What's wrong with my cake? Another option is to use the rubbery cake to create other delicious desserts like Triffle, cake pops, cake pudding, etc. If youre not sure how long to cook the cake, check the recipe or test it with a toothpick to see if its done. Check it again after 10 minutes or so and if it needs longer, bake again. If your cake is hard you may have just overcooked it or over-mixed the mixture when combining ingredients. Try to take your cake layers out a few minutes earlier, or as soon as a toothpick comes out with a few moist crumbs. Concentrated areas of baking powder or baking soda in your batter can create big holes in your cake layers. To tip your cake out, pop on your oven gloves. Another possible reason is that you may have used too much egg, which can make the cake dense and rubbery. Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed. Angel Food Cake Pans or Tube Pans. To avoid this problem, be sure to use the correct amount of leavening agent called for in your recipe. It's not really possible to fix a cake that has sunk in the middle, as the most common reason for this is too much leavening agent - like baking powder. Mix your cake batter on a low speed just until the ingredients are combined to avoid this. If the cake is too dense and rubbery, it will be difficult to mix and will result in a rubbery cake. Baking powder and baking soda have a long shelf life, but they dont stay good forever. Rachel Askinasi/Insider. The density helps cake pops stay together so it's perfect, whereas it's not so welcome in traditional cakes. Cool the cake layers fully before you frost them. For this reason, utilize a weighing scale to achieve the most accurate results. When it comes to baking, making sure your ingredients are at room temperature is key to avoiding a rubbery cake. ), Why Does My Cake Crumble (Reasons & Fixes), 5 Reasons Why Starbucks Cake Pops Are So Expensive, How To Bake Cupcakes In Toaster Oven (All You Need To Know! According to Southern Living, the reasoning for not over-mixing is all about the gluten. The 10 inch was 60-70 minutes. Every gluten-free baker has been there: you open the oven and discover that your perfect little drop cookies have become . But off my head I can think of a few possible reasons: 1. Why does my cake usually become too dense and rubbery? And then the question speaks in their mind; Well, over mixing the batter and the wrong temperature of the butter can be the reason for a rubbery mug cake just like the normal cakes. Here's the science that makes it work: baking soda is a "base.". 2 Overflowed The muffin cavities in the pan were overfilled. If your cake is not cooked, but is starting to brown on top, cover it in tin foil or baking parchment. When making a mug cake, it is important to use the right type of ingredients. This soft, tender texture directly translates into your cake. Along with scraping the bowl and beater as needed, thoroughly scraping the bowl and folding the finished cookie dough a few times with a flexible spatula can go a long way in homogenizing its texture. What might have happened: The cake layers were baked too long. Many of the inexperienced bakers who try to bake mug cakes usually end up baking it rubbery. Cooling the Muffins in the pan for too long. Just make sure everyone has a fork or spoon for eating it. One reason could be that you overcooked it. But how do you avoid it? Once you add flour, mix gently. We leave the container sitting on the counter, although you could put it in the refrigerator also. There is a big possibility that the room-temperature butter and sugar will over-cream. Next time you're making a cake remember to grease your baking tin before adding the mix. That is why cake flour-based batter will be lighter compared to the all-purpose flour-based batter. The easiest way is to add a tablespoon or two of extra flour until it reaches the right consistency. This issue can be caused by several things including not using eggs, baking the cake for too long of a time or at too high of a temperature, or adding too much liquid such as apple sauce. If they dont, theyre no longer good. If your cake is rubbery, youre not alone. Whisk in the oil, vanilla, ground walnuts, shredded carrots, and whisk just until combined. Claire Saffitz has two tips that take the stress (and the mess) out of pastry bags. Why do you think this one has this pasty middle, and the other one looks fine? Keep in mind that almost all original bread had a chewy texture. Hey!!! In summary: Do less work, get better bread. . Rhubarb Dream Bars, Cherry Cupcakes, Chocolate Stout Cake, and more. Remember that your cake layers will continue to bake for a few minutes once theyre out of the oven as they cool in the pans. I love to use. Essentially, measure the ingredients precisely because excessively adding liquids to a cake makes it hard to bake. How to prevent this in the future: Hold the tin with one oven glove, cradle the top of the cake with your other hand and tip it upside down. One reason is that you may have overbeaten the batter, causing the gluten in the flour to form too much and making the cake tough. Thank you for sharing :), My sultana cake comes out looking brownish inside and not pale like a recope i followed what am i doing wrong, it was naana lings sultance cake baked in a loaf tin. If one side of the cake is cooked faster than the other, the cake will be rubbery. Your cake is made with a filling thats too soft. The most common reason why brownies sink is because of over-mixing. What is in the spread to make up the extra weight of it? My cake didn't rise and is as flat as a pancake. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. When you come round to make the cake again, be sure to measure out your butter and all other ingredients carefully, to avoid adding too much. And the over mixing is usually caused from incorrectly creaming butter and sugar. Can I fix it? Cover in tin foil and cook at the same heat as before, but keep checking every 5 minutes until the cake is looking a little less moist. In addition, there could be a problem with the sponge cake itself. So, generally speaking, a rubbery cake isnt good. By following the advice provided, youll be able to enjoy a delicious, fluffy, and smooth cake every time! Swapping Any Old Substitute for the Eggs. Thats a whole different topic, which Ive covered in a separate ingredient substitutions post! But the one on the left shows streaks areas of dense, sodden cake. The content of this field is kept private and will not be shown publicly. If the recipe says to use eggs, but doesn't say whether large or medium, opt for large next time as medium just might not have been big enough to bring the mixture together and hold it in one form. 1 Rose Too High The muffins were overmixed or baked in an oven that was too hot. To keep your cake tender, don't work your mixture too much. Put a clean, thick tea-towel over the . When cakes don't go to plan, this is the question every baker from amateur to expert asks themselves. The recipe might also be bad! As you mix, the gluten begins to develop. What makes batter rubbery? I am at my witts end with this. Be sure to carefully read how much and what type of leavening agents a recipe calls for, and measure them precisely. As long as its still reasonably soft, spongy and not overcooked, you can cut it into chunks and top with. Theres just something about a cake that gives us all a feeling of joy and celebration. What's wrong with my cake? How can I get my cake out of my pan without breaking it? My. For instance, cake flour is indeed more fine in texture than all-purpose flour. It's because the only thing holding together the batter are the proteins in the egg whites. There are no shortcuts in baking, so you need to bake the cake at the right temperature. If youre making a thick cake using one of these sized pans, you can easily work out how long to bake. King Arthur Baking Company, Inc. All rights reserved. The best way to ensure you are not over-working the batter is to gently keep on incorporating ingredients with a spatula. When a cake is rubbery, it conveys the wrong impression. Some recipes are formulated to rise a lot, others are not. Over-mixing the cake produces too much gluten and turns your soft cake into a bake more similar to bread. Here are a few tips mentioned below to make your baking experience smooth. Try this: Scoop the cobbler topping onto the fruit, leaving space between each portion of topping. 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. If the toothpick comes out totally clean, your cake might already be over-baked. What's wrong with my cake? 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