How To Fix A Cake Too Dense And Rubbery

How To Fix A Cake Too Dense And Rubbery

Why does my cake usually become too dense and rubbery? Here’s the thing; it happens to most bakers. However, there are many ways to avoid it.  But first, nobody wants a cake too dense and rubbery. Anyone who has tasted it can agree that it is unpleasant. Better yet, it is indeed frustrating to take every bite of it. That is why it would be best to know these helpful tips to avoid making a cake too dense and rubbery ever again.

Tips to Fix Cake too Dense and Rubbery

1. Never Overmix the Cake Batter

Overmixing the cake batter can lead to a rubbery cake since it produces too much air. Because of this, the trapped air expands. After that, it deflates in the oven. As a result, a deflated cake can turn into a dense cake. That is why you should only blend the dry and wet ingredients till well incorporated.

Likewise, the main reason why a cake becomes too rubbery is due to the overmixing of flour since it activates the gluten. For this reason, it makes the cake hard instead of making it soft and spongey. In addition to that, gluten is a protein that provides baked goods an elastic and firm structure. However, overdoing it can result in an extremely chewy texture which is not great.

Never Overmix the Cake Batter

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. Remember that you should not feel the sugar between your fingers in cake recipes that need you to cream the sugar and eggs. Also, keep in mind to cream the sugar and eggs until you reach a homogenous mixture. As a consequence of not creaming it well, there will be no air in the cake batter.

Whether you are utilizing a stand mixer or mixing the cake batter by hand, the most effective solution you can do is to avoid overmixing it. 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.

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2. Always Use Room Temperature Butter

Typically, cakes start with the creaming of sugar and room-temperature butter together. Because of this, the creaming process is when butter traps air. With that, the trapped air expands and produces a fluffy cake. That is why it results in a dense cake if you did not correctly cream the butter. Hence, no air leads to no fluffiness.

Unfortunately, if you did use room temperature butter, then started creaming it with sugar. However, you left the mixer running. There is a big possibility that the room temperature butter and sugar will over-cream. As a result, the butter will trap more air than it should. In addition to that, the extra air will deflate and leave you with an exceedingly dense cake.

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The most convenient way to achieve the best results is to cream the sugar and room temperature butter together for approximately one to two minutes. Moreover, it would be best to use room-temperature ingredients, especially milk, eggs, and sour cream, in your cake recipes. However, it depends on what the recipe calls for; if it does, make sure each ingredient is at room temperature when needed.

Also, keep in mind that room temperature ingredients bond together fast and easily since they are warmer. Because of this, it considerably lessens overmixing.

3. Measure the Ingredients Precisely

Essentially, measure the ingredients precisely because excessively adding liquids to a cake makes it hard to bake. Likewise, it makes the cake rubbery. Also, too much flour in the cake batter will result in an extremely dense cake. It would be best to utilize a spoon and scoop the container’s ingredients into measuring cups till full, especially for dry ingredients like cocoa powder and flour. Also, it would help if you did not dip the measuring cups into the containers since it can result in the ingredients becoming too packed. For this reason, utilize a weighing scale to achieve the most accurate results.

Measure the Ingredients Precisely

Follow the recipe to Avoid a Cake too Dense

In most cases, you can easily substitute ingredients from one to another. However, try to follow the recipe as much as possible. For instance, cake flour is indeed more fine in texture than all-purpose flour. That is why cake flour-based batter will be lighter compared to all-purpose flour-based batters. In addition to that, when whipped with butter, caster sugar will give more air bubbles than regular white sugar.

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