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.

1

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. 

NEVER OVERMIX THE CAKE BATTER

2

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. 

ALWAYS USE ROOM TEMPERATURE BUTTER

3

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.

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. 

How To Fix A Cake Too Dense And Rubbery