But the one on the left shows streaks – areas of dense, sodden cake. Taking a bite, you'd think it was under-baked – even though it's actually completely baked.
One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell.
We bakers often do this with one another – Hey, wanna see something interesting? someone will say, pulling a deflated loaf of bread, ultra-flat cookie – or perfectly shaped muffin – out of the oven.
Butter Cake (low Sugar, Soft And Fluffy)
We then gather around for a quick lesson in the particular area of baking science demonstrated by said unsuccessful (or super-successful) baked good.
Frank said, Both of these slices of cake are from the same recipe. Same ingredients; same pan. Same baking time and temperature. Why do you think this one has this pasty middle, and the other one looks fine?
I considered the question. Preparation method must be the variable. Ummm... something about how you put together the batter? (The girl's a genius!)
Strawberry Coconut Cake Recipe
Frank explained that's true, but creaming (beating together sugar, butter, and eggs) has to be done slowly; no higher than medium speed.
And once any flour is added, the mixing has to be slower still. 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.
Since you can't be right here in the test kitchen with us, we offer you the next best thing: our toll-free baker's hotline, staffed by test kitchen bakers. Next time your cake collapses, your cookies crumble, or your bread behaves badly, call us: 855-371-BAKE (2253). We're here to help.
Everyday Finesse: A Cake With No
PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine journalist (favorite topics: sports and food) before joining King Arthur Flour in 1990. Hired to write the newly launched Baker’s Catalogue, PJ became the small but growing company’s sixth employee. ...
This super-plush yellow cake skips the butter (and the oil!) What exactly is whipped cream cake, and why is it so tender and rich?
The easiest way to upgrade cake is with a soak. Here's our guide. A little liquid can take your cakes a long way.Baking really is a science. There are a lot of things that go awry when making a cake. I’ve lost count of the number of frantic emails and messages I’ve received about cake mishaps over the years. To make life easier for all of us, I’ve created this cake troubleshooting guide.
The Best Vanilla Cake Recipe (easy And Versatile!)
While I always do my best to answer your questions, I figured I’d streamline the process by sharing troubleshooting tips on the most common issues people run into with cakes.
It’s also easier to have pictures of common problems, to help you identify what might have happened if your cake turns out less than perfect.
Four cake layers with four different problems. Can you tell what’s wrong with them just by looking? One was made with too much flour, one was underbaked, one was over-baked, and one was over-mixed.
Crazy Banana Cake With Cream Cheese Icing
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. So, without further ado, let’s dive in!
This cake layer was made with too much flour and was over-mixed. The crumb isn’t tender or soft, and the texture is dense with an oddly gummy center. It causes the cake layer to almost look underbaked once it’s leveled, even though it’s cooked through.
This cake layer was baked in an oven that ran hot and was placed too close to the sides of the oven which made the edges over-brown.
Maronikuchen Von Cheriechoco| Chefkoch
This cake layer was over-mixed! This causes strong gluten strands to form which trap the leavening agent in the batter which creates these air bubbles and tunnels.
A cake should not be frosted with a rubber spatula like this! It can cause the cake layers to break and crumble as it drags the frosting around the cake. Instead, use an offset spatula to more easily spread frosting.
I bought an oven thermometer to check the accuracy of my oven! Despite my oven being old and gas-powered, it bakes surprisingly accurately.
What Makes A Winning Pound Cake?
My go-to vanilla cake recipe doesn’t rise up much as it bakes! It rises by about a centimeter. Some people think they did something wrong because of the limited rise, but it’s formulated to bake flat. As long as the cake texture is soft and fluffy, the layers turned out exactly how they should.
When I make a round cake occasionally the frosting will bulge and start to fall off. I do not have this problem when I make sheet cakes. My frosting is half cup of Crisco four cups powdered sugar quarter cup of water. Any help would be appreciated.
This can happen when the cake layers settle, or if air gets trapped between the cake layers. A way to help avoid this is to gently press on the cake layers once they're filled and stacked, to remove any air before you frost the outside of the cake. Hope that helps, happy baking!
How To Cream Butter And Sugar For Perfect Baking
My cake was too brown on the bottom and had a gummy layer on the top that I scraped off with a spatula?.
So sorry to hear that! What recipe are you using? That's the first thing I'll need to know to help! What type of pans are you using? Sometimes dark pans can cause cakes to over brown. Your oven might also have hot spots or run hot on the bottom!
Have you tested your oven to make sure it's baking accurately? Those would be my first guesses as to what might be happening!
Japanese Sponge Cake
This post actually doesn't have a recipe card in it. Are you asking about my vanilla layer cake (https:///best-vanilla-layer-cake-recipe/)? If so, one batch of that recipe makes 10 cups of batter. Hope that helps, happy baking!
Thank you for the troubleshooting information. I am having trouble with my butter cake getting too brown. You said it could be my pans, as they are dark metal, I will change them up and try again. Thanks in advance.
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