How To Fix A Rubbery Cake? (2024)

FAQs

Why did my cake come out rubbery? ›

Wrong measurements -

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.

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.

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

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.

Carbon dioxide is released when baking soda is added to cake and this makes the cake to rise making them soft and spongy.

Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture.

Generally speaking, higher temperatures will give your bakes a more golden, crisper crust to the sponge or pastry and a low temperature will result in a fluffier, less golden sponge. With some cakes, you want a golden crust and with other cakes you want them to be gently cooked and fluffy.

A rubbery cake can be a result of various factors, from overmixing the batter to incorrect measurements or overbaking. It's essential to pay close attention to these details to ensure your baked creations come out just the way you want them.

How do you save a gummy cake? ›

There are ways you can salvage it! One option is to put the undercooked cake back in the oven for a few more minutes to finish baking. Here are some tips for baking Undercooked cakes: Place it back in the oven for 5 to 10 minutes.

Over mixing cake batter can result in a heavy, closed rubbery texture. Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake.

Baking powder is a mixture of baking soda NaHCO3 and an edible acid like tartaric acid. Baking powder on heating produces carbon dioxide gas which causes bread or cake to rise making it soft and spongy.

If your cake is too dense or too heavy, you may need more leavening or liquid, or you may have used too much sugar or shortening. If your cake crust is too light, you may need more sugar. If your cake doesn't have good flavor, your formula may be unbalanced, or you may need to check the quality of your ingredients.

When overcooked, a cake will come out hard and dry, and when undercooked, it has a gummy and dense texture. If you don't know how to tell when your cake is just cooked right, then baking will become a very tedious and unrewarding task. But there is no need to worry anymore.