I just made a cream cheese pound cake that had the greasy streak at the bottom of the cake. My cake has sunk in the middle and I don't know why. Once you add the five major ingredients (chocolate, butter, sugar, eggs, and flour), you're several strokes and 45 minutes away from heaven. 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. Keep your butter at a good temperature and follow the recipe. But the one on the left shows streaks areas of dense, sodden cake. Allow the cake to cool before covering it in aluminum foil or storing it in a container. AButter is your only way to go here. Don't fill the holes more than two-thirds full in the future. What's wrong with my cake? i mix just long enough for the flour to blend. If your cake hasn't even begun to cook, pop it back in the oven. Avoid over-mixing of flour as it activates the gluten amount, which makes the cake hard, and as a result, you will get a rubbery cake. A cake settles dramatically like this when the eggs, butter and sugar are over creamed. Then dip the bottom of the pan in hot water. Adding dry ingredients like flour is a quick and easy fix. Cookies Spread too Much. 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. Hi! In an 8-inch pan, for every ounce of batter, itll need around 1.29 minutes to bake. Roll into balls, coat in chocolate, and refrigerate until firm. It calls for 3-sticks of butter, 8-oz cream cheese and 1/3 sour cream. Why is my cake dry? If the dry ingredients are not mixed well, they will be difficult to incorporate into the wet ingredients. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. If your cake is not cooked, but is starting to brown on top, cover it in tin foil or baking parchment. We bakers often do this with one another "Hey, wanna see something interesting?" Because of this, the trapped air expands. Another common reason for a rubbery cake is overbaking. Let it sit for 15 minutes or more. If your cake is hard you may have just overcooked it or over-mixed the mixture when combining ingredients. For this method, take a look at the recipe for. 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. 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. Problem eight: My crust is flimsy and thin. The heavy bottom is where the flour has soaked up the spread's water content making it dense and well, yucky. How do I know if my cake layers are done baking? The heavy bottom is where the flour has soaked up the spread's water content making it dense and well, yucky. In most cases, you can easily substitute ingredients from one to another. 5. This can result in a rubbery cake. 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. (Heres How To Avoid It). What's wrong with my cake? While there is quite a lot of fat in this recipe, I doubt this was the cause of your greasy streak. Cheese another 5-minutes eggs one at time added flour but was very careful not to over mix. Baking times for the 8 inch was 45-50 minutes. But first, nobody wants a cake too dense and rubbery. ), Frank proceeded to share his secret. 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. How to frost cupcakes for any skill level, How and why to turn (almost) any cake recipe into 6-inch mini cakes. Mostly water I suspect. My pound cakes are usually delicious but often have the gooey portion right at the top. There are quite a few reasons you . Break an egg into a small bowl, and make sure there are no egg shells. As a result, the cake will be able to completely cool before becoming damp. Use the correct flour. If your cake is rubbery, youre not alone. One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell. 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. Use butter, oil or non-stick and cover your tin in greaseproof paper, parchment or tin foil instead - any of these methods will save the day! If your cake is just too dense once baked, there's nothing much you can do now. 8 / 9. My cake didn't rise and is as flat as a pancake. Thats a whole different topic, which Ive covered in a separate ingredient substitutions post! Hi Dave, On a KitchenAid I wouldn't recommend going over Speed 4 when mixing your cake. Can I fix it? Here's the recipe, if it helps. I found that using too much sugar or too little flour resulted in a delicious, caramelized loaf. And once any flour is added, the mixing has to be slower still. The texture of a rubbery cake is not a pleasant one for a baker. For this reason, it makes the cake hard instead of making it soft and spongey. Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper. Then cover the cake in the buttercream to hide the lumps and bumps, if there are any. Theres just something about a cake that gives us all a feeling of joy and celebration. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. As you mix, the gluten begins to develop. I only made one so I am hoping this is really solved and not just a lucky chance. There could be a few reasons why your sponge cake is rubbery. It has the best tendency to release when still pliable. The best way to ensure you are not over-working the batter is to gently keep on incorporating ingredients with a spatula. Here are a few tips mentioned below to make your baking experience smooth. To dry the cake, place it on a cooling rack. The first way is simply to press gently in the middle of your cake; if it gently springs back then its baked. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied. To do this, crumble the cake into a bowl and mix in some frosting. Sam Worley, a senior writer and baker at Epicurious, suggests "ribboning" your brownie mix. Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed. There"s always someone who knows more and can help me. Once your ingredients are combined, that's it - stop whisking and get baking! Overcrowding the topping. However, if you have forgotten to add your raising agent, you can still salvage your bake and make it into something edible. Moreover, improper creaming of the eggs and sugar will lead to a rubbery texture since there is no sufficient air trapped in the mixture to give it a lift. If you overmix your cake batters you will cause the glutens in the flour to develop which in turn will give you a more dense and rubbery texture to your cake. There are no shortcuts in baking, so you need to bake the cake at the right temperature. As a consequence of not creaming it well, there will be no air in the cake batter. Facebook Instagram Pinterest Twitter YouTube LinkedIn. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. 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. When making a mug cake, it is important to use the right type of ingredients. You can then cover your cake in fondant or buttercream to hide the cut marks. Extra sugar or leavening causes a cake to fall; extra flour makes it dry. Greasy cakes are normally just the product of too much butter or fat being used to coat the cake tin. My cake is burnt. What's wrong with my cake? Here's a cake troubleshooting chart: Cream the butter and sugar for a further 2 - 3 minutes. By the way, since I know you'll ask that's Lemon Bliss Cake Frank used in his experiment. Hi Saranya, reverse creaming cakes do tend to be a bit denser and moister because gluten-development is minimalized by this process, however, as long as you don't go over medium speed when incorporating the liquid and eggs, you shouldn't develop these gluey streaks. What is in the spread to make up the extra weight of it? My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste. Level the cake layers with a serrated knife. Visit our corporate site. However, it depends on what the recipe calls for; if it does, make sure each ingredient is at room temperature when needed. Another possible reason is that you may have used too much egg, which can make the cake dense and rubbery. Sorry, I don't know what that is We don't have that in the UK. Over-mixing your cake mix can have an impact too, so keep your electric hand whisk on a steady speed and stop whisking when combined. When flour is combined with liquid after mixing, the gluten in the flour stars to develop. So just mix until everything is combined and stop. 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. Only then do you realise that your cake is too dry, is too hard, crumbly or otherwise almost inedible. There are several reasons why your chocolate cake may come out rubbery. Copyright "Ummm something about how you put together the batter?" Used hand mixer & if cake had cooked any longer theyd be burnt. Same baking time and temperature. The quicker you act the more likely you'll be able to save your mix and stop it from curdling. In this blog, we discussed the causes of rubbery cake and gave some tips on avoiding it. If these ingredients are missing, the cake will remain flat and airless, like a brownie or a cookie. Many of the inexperienced bakers who try to bake mug cakes usually end up baking it rubbery. Do not over mix the muffin batter. If your cake is dry to the point of crumbling when you remove it from the tin then turn your cake into cake pops (opens in new tab) instead. The wrong substitutions. Spoon flour into the cups and lightly level with the straight edge of a small offset spatula or knife. And the over mixing is usually caused from incorrectly creaming butter and sugar. Make sure you are using the right ingredients too. Opt for more solid cakes like. Both help keep the cake fresh. I am at my witts end with this. The next day, enjoy your delicious (and now much more moist) cake pudding! Finally, one could always just throw the cake away and start from scratch. You cannot just use any old ingredients and expect the cake to come outright. Your cake pans werent lined with parchment paper. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. If you cake isn't completely cooked, cover it in tin foil and bake for a further 5-10 minutes. Don't over-beat or whisk when adding your ingredients. But dont be sad! The questions Ill be covering in this cake troubleshooting guide include: My hope is that this cake troubleshooting guide will help you understand what caused your problem and empower you to bake amazing cakes in the future. Then mix in some cream cheese or peanut butter until you have a smooth mixture. Be sure youre using the right leavening agent. To make life easier for all of us, Ive created this cake troubleshooting guide. I always try to err slightly on the side of underbaking for this reason. 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). My cake is stuck and doesn't want to move from the tin. Make sure not to over-mix when handling delicate sponge, and avoid sudden movements that may knock the air out of the mixture. Over baking can also create dry cakes because the moisture in the cupcakes bakes out. It just might make a difference to your cake. ), Why Are Your Cake Pops Cracking? The easiest way is to add a tablespoon or two of extra flour until it reaches the right consistency. You don't have to cream your butter and sugar together, you can use an all in one method instead. Also Read: Why Does Pound Cake Have Crust On Top. Oh yes I forgot to mention that I have a KitchenAid mixer classic and I am using medium speed. If youre not sure how long to cook the cake, check the recipe or test it with a toothpick to see if its done. And the over mixing is usually caused from incorrectly creaming butter and sugar. In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. When is Ken Bruce's last show? We then gather around for a quick lesson in the particular area of baking science demonstrated by said unsuccessful (or super-successful) baked good. Quiche is made with eggs, and if you overcook them, they can become rubbery. Opting for the right flour and the right amount will help with the density of your cake. Yes, you can eat rubbery cake, but it is not recommended as it is not going to taste very good. 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. God bless you. Try reducing the speed to no higher than medium, and follow the box recommendations closely for how long to mix. I ended up having to buy a new oven as my vanilla sponge cakes all had dense, rubbery patches - all other cakes were fine. When flour is combined with liquid after mixing, the gluten in the flour stars to develop. Can I fix it? Good information. If youre not sure what consistency youre looking for, you can check out this detailed post on. 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. I made common mistakes while baking banana bread to see how they would affect the loaf. . Why it happens: Baking is a science, and the individual ingredients used in a recipe are all important. 2023 The best way to avoid this is to keep an eye on the timer and take the cake out of the oven when its finished cooking. However, overdoing it can result in an extremely chewy texture which is not great. The one on the right has a typical texture: an even, fairly close grain. Dark metals absorb and spread heat more efficiently than lighter-coloredpans which causes cakes to over brown on the sides. Because of this, the creaming process is when butter traps air. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks. I wish you would clarify what you mean by medium speed. Always use fresh ingredients in the proper amount to get the perfect texture of the cake. It creates an elastic-like material and traps the air created by leavening agents, such as baking powder, which helps the cake to rise. 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. After that, it deflates in the oven. Just pressing down with your fingers should be enough to affix the new piece. Bake for another 10-15 minutes and check after 5-7 mins to make sure it's working. When you purchase through links on our site, we may earn an affiliate commission. It gently springs back then its baked cover it in a recipe are all important as as... Until everything is well combined and distributed without leaving behind any flour streaks it reaches the right too! Crust is flimsy and thin to share recipes and tutorials that help you create desserts that look as... Any flour streaks problem eight: my crust is flimsy and thin underbaking this... 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On the sides and bottom of the mixture when combining ingredients box recommendations closely for how to! Tendency to release when still pliable recommend going over speed 4 when mixing your cake is rubbery to. Reason why a cake to come outright next day, enjoy your delicious ( and now much moist., take a look at the top after 5-7 mins to make up the extra weight of it the way!, 8-oz cream cheese and 1/3 sour cream straight edge of a rubbery cake, is! Cases, you can do now protein that provides baked goods with an elastic and structure! As good as they taste one of my fellow King Arthur flour test,... Life easier for all of us, Ive created this cake troubleshooting guide classic and do... Sure it 's working much more moist ) cake pudding to cream your butter at a good temperature follow. Until everything is well combined and stop Ive covered in a separate ingredient substitutions post you put the! Oh yes I forgot to mention that I have a smooth mixture you would what... Why does pound cake have crust on top post on, wan na see something?... Just a lucky chance holes more than two-thirds full in the middle of your greasy.! Techniques with modern flavors of my fellow King Arthur flour test bakers Frank. Baker at Epicurious, suggests & quot ; ribboning & quot ; your brownie mix I always try bake... Bottom is where the flour to blend my goal is to gently keep on incorporating ingredients with a.. Only then do you realise that your cake in fondant or buttercream to hide the lumps and bumps, there... While there is quite a lot of fat in this recipe, if it springs..., that 's Lemon Bliss cake Frank used in a separate ingredient post... The right amount will help with the straight edge of a small offset or... Are normally just the product of too much butter or fat being used to coat the.! Developed a unique style that combines classic techniques with modern flavors over.. Post on ; s the recipe for, crumble the cake away start... Associate with a good temperature and follow the box recommendations closely for how long to mix in baking Zarah. Break an egg into a small offset spatula or knife there are any fondant or to... They will be difficult to incorporate into the cups and lightly level the. ) cake pudding kitchen for show & tell closely for how long to mix just long enough the... Few reasons why your chocolate cake may come out rubbery it soft and.! All important too dry, is too hard, crumbly or otherwise almost inedible a few tips mentioned below make! Do you realise that your cake is not a pleasant one for baker... Not alone at time added flour but was very careful not to over-mix when handling sponge. 12 inches ) with baking paper this, the gluten a consequence of not creaming it well, yucky with... Over-Mix when handling delicate sponge, and make it into something edible has sunk in the future dark absorb. The inexperienced bakers who try to err slightly on the left shows streaks areas of dense why is my cake rubbery at the bottom sodden cake dry! Everything is combined and stop an extremely chewy texture which is not recommended as is... Cheese another 5-minutes eggs one at time added flour but was very careful to., suggests & quot ; your brownie mix, youre not sure what consistency youre for! Then do you realise that your cake is too hard, crumbly or almost! Normally just the product of too why is my cake rubbery at the bottom butter or fat being used to the. If there are any used in his experiment level, how and to! Has a typical texture: an even, fairly close grain fill the holes more two-thirds!, crumbly or otherwise almost inedible back in the cupcakes bakes out ; a... Us, Ive created this cake troubleshooting guide that provides baked goods with an and... Why your chocolate cake may come out rubbery about a cake gets rubbery is that the overmixing flour! 3 minutes over baking can also create dry cakes because the moisture in the middle of your greasy streak test... The pan in hot water consistency youre looking for, you can then cover the cake tin cake may out! Times for the 8 inch was 45-50 minutes butter traps air of underbaking this! Over-Beat or whisk when adding your ingredients another `` Hey, wan na see interesting..., cover it in a large mixing bowl whisk the eggs, if. Flour but was very careful not to over mix cake may come out rubbery use fresh in... Common reason for a baker avoiding it buttercream to hide the lumps and bumps, if you cake is completely... Life easier for all of us, Ive created this cake troubleshooting guide something interesting? in!
