How To Fix A Rubbery Cake? (2024)

FAQs

How to make a cake less rubbery? ›

It is essential to follow the recipe instructions, especially the measurement part. If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery. You will notice that you have overmixed, the batter when the dough produces a smooth or watery texture.

The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. And the over mixing is usually caused from incorrectly creaming butter and sugar.

Luckily, there are ways to fix it. If your entire cake is undercooked, simply reset your oven correctly. And if your middle cake is undercooked, just cover your pan with a tin foil or baking parchment paper so that the heat will get trapped and cook the middle cake evenly.

So, what really happens when you over-beat a cake a batter? You actually end up forcing the air out so the cake will be too dense and it will stick to your palette. Not only this, your cake becomes chewy because you are over-working the gluten in your dough.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

Add structure. On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.

Buttermilk is an acidic ingredient, which helps break down the gluten in your baking and creates a more tender cake.

Any baked good — especially cake —with too much flour will be dry, hard, crumbly … take your unhappy pick. For best results, please weigh your flour (and other ingredients).

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.

What makes a cake gluey? ›

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. And the sinking cake is what makes dense, moist, gluey streaks.

Hydrocolloids can greatly enhance the texture of your cakes. Agar agar, carrageenan, xanthan gum, and locust bean gum are common hydrocolloids used in baking. Hydrocolloids can help retain moisture and improve the structure of your cakes. They can be used in various cake recipes, including chocolate and vanilla cakes.

Baking temperature can significantly impact the texture and appearance of your cake. For a crunchy crust and a golden hue, opt for higher temperatures. For a soft, fluffy sponge with an even rise, use lower temperatures. This knowledge can help you adjust recipes according to your preferences.

Mistake: Overmixing The Batter

Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.