My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste. Blue Bonnet seems to be some sort of margarine spread with lower calories. There are a few reasons why your quiche might be rubbery. If they are firm enough, we take them out of the water; otherwise . As a result, a deflated cake can turn into a dense cake. If your cake has a soft filling, it can seep out as your cake settles. Another thing you can do is make sure your ingredients are at room temperature before you start mixing. Generously grease your cake pans with non-stick spray or a layer of butter and flour, When a recipe asks you to line your pan with parchment paper, be sure to do so! Using too much raising agents can make the cake rise too much too quickly and it implodes on itself. My. So, without further ado, lets dive in! Starting with room temperature ingredients will help the creaming process go faster and more smoothly, so if your cream cheese or butter is on the cool side, be sure to give it time to warm up before starting to mix. 2y Askbaking AMA Expert. 04 of 13. real butter all the way ;-) glad it has worked for you. Make sure the oven is on and on the correct temperature too. There were also unmixed streaks of yellow/white so I would fold a little more, but the batter . A good guideline is to cook for 1 to 2 minutes after bubbles appear in the custard, stirring constantly. Give it a little pat around the edges and on the bottom too. Hired to write the newly launched Bakers Catalogue, PJ became the small but growing companys sixth employee. WHY IS MY CAKE RUBBERY? Sorry but we tested a variety of butter substitutions in culinary school and the results were awful. That is why it would be best to know these helpful tips to avoid making a cake too dense and rubbery ever again. Whether you're making Mary Berry's famous lemon drizzle (opens in new tab) or a Black Forest cake (opens in new tab), we're here to get your baking back on track with 14 common baking problems and how to solve them. Eggs, butter, milk and buttermilk were at room temperature. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. If the flour doesn't blend evenly it will make the cake bake uneven. Too much of a dry ingredient (like flour or cocoa) leads to dry cupcakes. Put a clean, thick tea-towel over the . Remember that you should not feel the sugar between your fingers in cake recipes that need you to cream the sugar and eggs. If your cake is not cooking in the middle, then put it back into the oven and cover tightly in tin foil. I've just taken my cake out of the oven and it's extremely dry. All rights reserved. Hi! Theres just something about a cake that gives us all a feeling of joy and celebration. Take the syrup off the heat and add a flavoring, such as an extract or rum. Allow your cake to cool in the pan on a cooling rack for 10-15 minutes. This will make sure the centre continues to cook but the outside doesn't. Another effective way is the implemented method. This will allow steam to escape the . For this reason, it makes the cake hard instead of making it soft and spongey. Mug cakes are made with things like flour, sugar, baking powder, and eggs. If you found this cake troubleshooting guide helpful, please let me know in the comments section below! why is this happening? Cornstarch is renowned for being a great thickening agent. In reply to I wish you would clarify by Dave (not verified). As long as its still reasonably soft, spongy and not overcooked, you can cut it into chunks and top with homemade buttercream (opens in new tab) or icing to make mini cupcakes (opens in new tab). There are several reasons why your chocolate cake may come out rubbery. The 10 inch was 60-70 minutes. If you add too MUCH baking soda, though, it will make your cake taste bitter. Otherwise, youll end up with a real mess on your hands! Leave it to stand for a little while - don't attempt to get it out of the tin when it's scorching hot. If the recipe suggests self-raising flour, use self-raising flour and so on. Cooling the Muffins in the pan for too long. Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. Again, start by crumbling the cake into small pieces. Any other tips? Overmixing can cause too much gluten production and result in a rubbery texture. Every gluten-free baker has been there: you open the oven and discover that your perfect little drop cookies have become . Can I fix it? The one on the right has a typical texture: an even, fairly close grain. Make sure you whisk the mixture properly. By not overmixing the batter! Also Read:What Frosting Goes With Vanilla Cake (3 Best Ones!!). Roll into balls, coat in chocolate, and refrigerate until firm. It can get pushed out between the cake layers as they settle if its too thin. When trying your hands at baking a cake, you should keep little things in your mind to avoid common baking mistakes. The easiest way is to add a tablespoon or two of extra flour until it reaches the right consistency. If you haven't added enough baking powder or are using plain instead of self-raising flour, then there's no way for your cake to get that nice fluffy rise on it. Has it not cooked properly? With that, the trapped air expands and produces a fluffy cake. While there is no set time for a thick cake to bake (as it all depends on the size of the pan and the amount of batter used), there are a few ways to tell if your thick cake is ready. There are several possible reasons for your cake coming out flat - the most common mistake is not adding enough raising agent, or using the wrong type of flour. 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. Then crumb coat your cake and carry on as usual! If there was no water left that could absolutely have contributed to the overall product. Why it happens: Baking is a science, and the individual ingredients used in a recipe are all important. AButter is your only way to go here. Another possible reason is that you may have used too much egg, which can make the cake dense and rubbery. Do not over mix the muffin batter. By which time, it's probably too late to do anything about the problem. When this happens, the middle of the cake collapses. If you cook the cake for too long, the proteins in the eggs will begin to denature, causing the cake to become tough and rubbery. Opting for the right flour and the right amount will help with the density of your cake. If your cake is super moist, you may want to pop it back into the oven and give it a bit more time to cook. Break an egg into a small bowl, and make sure there are no egg shells. This way, your batter will be at the perfect temperature and youll end up with a delicious and fluffy cake! When too much leavening agent is used, the cake can become rubbery. After leveling and filling your cake, let it settle for a couple hours or preferably overnight before adding your second layer of frosting. This reduces crumbing and makes them so much easier to stack and frost. Is it just that little bit too dry? This is because the colder ingredients wont mix together as well as they would if they were at room temperature, which will result in a cake thats not as fluffy. As a consequence of not creaming it well, there will be no air in the cake batter. However, this isn't an ALL or NOTHING rule. By the way, since I know you'll ask that's Lemon Bliss Cake Frank used in his experiment. Well, if your answer to all those questions is yes then you've come to the right place What's wrong with my cake? There are quite a few reasons you . Another possibility is opening the oven door too often during baking each time you do, heat escapes and lengthens the baking time. What's wrong with my cake? Problem: My cake has sunk in the middle. Why is the bottom of my cake not cooked? My cake risen on one side but not the other. The pans used to bake the layers arent the right material. HELP, In reply to Hi! How to prevent this in the future: Answer: Hi, it's a bit difficult to answer without knowing what the size of the cake you were making is, the exact recipe, and your baking method. Go for a spread with at least 70% fat - that is at least 10 grams per 14 gram serving. How to avoid it: First, measure everything accurately. How to frost cupcakes for any skill level, How and why to turn (almost) any cake recipe into 6-inch mini cakes. What's wrong with my cake? Ensure your flour is always fresh with these best practices. You cannot just use any old ingredients and expect the cake to come outright. Check as you go so you don't overcook it. That is why you should only blend the dry and wet ingredients till well incorporated. Keep your butter at a good temperature and follow the recipe. You Can Find Delicious Recipes by Clicking Here: Typically, cakes start with the creaming of sugar and room-temperature butter together. Why do my cake layers have big holes in them? Our Test Kitchen found the very best hand mixer for your money. Hi Tee, it sounds like you may be mixing on too high of a speed and/or for too long. Preparation method must be the variable. Additional tip: Make sure there's a vent hole in the center of the top crust or a few slashes. Double check the temperature on your oven and if all else fails, use two baking tins instead of one next time. Cooking two separate sponges and then sandwiching them together will avoid any unwanted caving. Cover in tin foil and cook at the same heat as before, but keep checking every 5 minutes until the cake is looking a little less moist. The next day, enjoy your delicious (and now much more moist) cake pudding! From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. What's wrong with my cake? Hope that helps, happy baking! A flat pancake could be the result of an overly-wet batter. Sheet Cake Pans. Hi Linda, it sounds like you might have been making this recipe? If you've not got enough flour to balance this out then your cake can be super moist. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. Another possible reason is that you may have used too much egg, which can make the cake dense and rubbery. This was very helpful. The best way to avoid this is to keep an eye on the timer and take the cake out of the oven when its finished cooking. The texture of a rubbery cake is not a pleasant one for a baker. England and Wales company registration number 2008885. ), Why Are Your Cake Pops Cracking? None of these spreads contain enough fat content to make your cake. Over-mixing the batter causes strong gluten strands to form, which give your cake that dense texture. Add a little extra flour and see if that makes a difference. Your cake pans werent lined with parchment paper. If youre worried about yours, you can test baking powder by adding a little bit into a small bowl of hot water (or vinegar if testing baking soda). How can I get my cake out of my pan without breaking it? Can I fix it? And the over mixing is usually caused from incorrectly creaming butter and sugar. If you hand mixed your cake ingredients, then you may want to opt for an electric whisk instead. Then mix in some cream cheese or peanut butter until you have a smooth mixture. Cheese another 5-minutes eggs one at time added flour but was very careful not to over mix. An overmixed banana bread batter will result in a dense, rubbery loaf. 4. Over-mixing the cake produces too much gluten and turns your soft cake into a bake more similar to bread. Lines and paragraphs break automatically. What's wrong with my cake? It all depends. When you remove a cake from the oven, leave it in its tin for 10 minutes. Make Sure Your Ingredients Are at Room Temperature, What Frosting Goes With Vanilla Cake (3 Best Ones!! So, next time when you are baking a cake, remember these tips to get a delectable cake. Its not always possible to fix a cake which hasnt risen, as the most common cause of a flat cake is missing ingredients or over-mixing in the preparation process. Overcrowding the topping. Just run a sharp knife around the edge of the cake, between the cake and the baking tin. Tap around the edges until it falls onto your hand, then flip it the right way up and pop onto a cooling rack. In a separate large bowl, whisk together eggs and sugars for 1 minute until combined. All you need to do is place a toothpick or skewer into the center of your cake and if it comes out clean (or with very few baked crumbs), its ready to remove from the oven. Particularly with sponge cake you have to be really careful when folding the egg whites into the batter, streaks mean the egg whites weren't fully incorporated. Required fields are marked *. Thank you for sharing :), My sultana cake comes out looking brownish inside and not pale like a recope i followed what am i doing wrong, it was naana lings sultance cake baked in a loaf tin. Baking mistakes can result in dry cake, cake sunk in the middle, cake too dense and rubbery, holes in cake, sugary crust, and many more. One is baking at low temperature if your oven isnt hot enough, it will take longer to bake the cake, resulting in a dryer, tougher cake. Here's a cake troubleshooting chart: However, if you have forgotten to add your raising agent, you can still salvage your bake and make it into something edible. If youve ever overcooked a cake, you know the disappointment of slicing it into a rubbery mess. Updated 1 Mar 2013 , 10:21am 8 / 9. But if its just a little crispy around the edges but is soft on the inside then cut off the edges, using a rigged bread knife. Angel Food Cake Pans or Tube Pans. If you want to remove the cake from the pan, place it on a cooling rack. "Replacing eggs is just part of the equation in the science behind vegan baking," says Danielle Konya, the owner of . Be sure to measure out your butter carefully. While I always do my best to answer your questions, I figured Id streamline the process by sharing troubleshooting tips on the most common issues people run into with cakes. And once any flour is added, the mixing has to be slower still. These cakes are also fine to eat but if it's soggy all the way through, there's not a lot you can do to save it. It works in all my other cakes. Check out our blog post on how to determine when your cake is donefor more tips on making sure your cake is fully baked. 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. This is because the foam forms too many bonds between the protein strands, these tighten and squeeze out both air and water molecules, leaving too much free water in the mix. Same ingredients; same pan. What's wrong with my cake? Future Publishing Limited Quay House, The Ambury, Different recipes make different types of cake. The recipe might also be bad! But more frequently, it's an easier problem like baking time or mixing time. Why is my cake dry? Be sure youre using the right leavening agent. When baking muffins you want to mix the dry ingredients and the wet ingredients and stir only until they are just combined. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks. Even worse, the inside can be raw. Decorate like a pro (even if youre just a beginner). Baking Tips: 1. Better yet, it is indeed frustrating to take every bite of it. Double check your oven temperature too. If they dont, theyre no longer good. Glass pans also become very hot once heated and can cause cake layers to over-brown or caramelize too. If it's a specific flour the recipe uses, then opt for that next time. And for a 10-inch pan, for every ounce of batter, itll need around 0.9 minutes to bake. It needs and "acid" ingredient in order to start the chemical reaction that makes it work, such as buttermilk, cocoa powder, lemon or orange juice, etc. 2004 - 2023 Cake Central Media Corp. All Rights Reserved. To avoid a rubbery chocolate cake, be sure to mix the batter gently and do not overbake it. Tunneling can happen in your cake layers when the gluten strands are too strong, which traps air bubbles inside the cake. Source: Almond Flour Chocolate Chip Cookies. Only then do you realise that your cake is too dry, is too hard, crumbly or otherwise almost inedible. And do I really need it to whip egg whites? In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. Hi, Today I baked a Japanese sponge cake according to the directions, but my cake was rubbery on the bottom. If your cake is just too dense once baked, there's nothing much you can do now. Once you add flour, mix gently. Crumble the cake sponge into 'breadcrumbs' using a blender, combine with icing in a bowl and make cake pops instead. Cake can be rubbery, meaning that its tough to bite and chew. But off my head I can think of a few possible reasons: 1. It would be best to utilize a spoon and scoop the containers ingredients into measuring cups till full, especially for dry ingredients like cocoa powder and flour. ", I considered the question. Heat the mixture until the sugar melts, stirring constantly. Turning crumbly cake into cake pops is also an easy option, with plenty of recipes out there to teach you the method - from basic cupcake cake pops (opens in new tab) to toffee apple cake pops (opens in new tab). Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together. You dont want to serve your guests a rubbery cake. Don't leave your butter out on the side at room temperature for too long - it will start to sweat and become greasy, which could be a big contributor to the problem. One possibility is that you may have overmixed the batter. If it's a little bit dry but still edible, cover it in a thick layer of buttercream or icing and decorate with moist ingredients like butter, chocolate etc. 2. The higher the fat content, the better . So happy you found this helpful Sharon! There"s always someone who knows more and can help me. Another possibility is that the oven is not calibrated properly. Assuming you are asking what one can do with a cake that is too rubbery, there are a few things that can be done. Pipe a frosting dam around the edge of each cake layer if you plan to use a softer filling in your cake. Why do you think this one has this pasty middle, and the other one looks fine? Here are a few tips mentioned below to make your baking experience smooth. thank you thank you than you. i am going to try REAL butter and let you know if this works for me. In reply to Ive made 3 box cakes by Tee (not verified). With time and practice, you will be able to turn yourself into an expert baker from the novice baker. 1. And last but not least, don't over whisk your mix. Unless a recipe specifically calls for mixing batter at a high speed (like a sponge cake, or when creaming together butter and sugar), you shouldnt be mixing your batter that fast. Spoon flour into the cups and lightly level with the straight edge of a small offset spatula or knife. As a result, the cake will be able to completely cool before becoming damp. If you rip a hole, take your "patch" dough, flatten and stretch it to size, and use it to cover the hole. Why did my cake layers sink in the middle? Simply mix with a hand or electric whisk until the ingredients have combined. Many people dont realize that when they try to bake a cake and the batter is too cold, the cake will end up being dense and rubbery. Unfortunately, if you neglect a key step in the mixing, then that heaven quickly turns into a disaster. For soft and tender banana bread, gently stir the wet ingredients into the dry don't overmix! Your cake wasnt settled before adding the final layer of frosting. And just like the masterpiece in art, a mistake in baking can ruin the happiness that cake is meant to provide. Be sure to use dry measuring cups for flour and sugar. Baking really is a science. 2 Overflowed The muffin cavities in the pan were overfilled. Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed. Proper measurement is the key to getting a perfectly baked cake. The ingredients werent properly mixed or werent at room temperature. Here's what most people get wrong. I hope to be like you one day? So be careful not to overmix the batter, or youll end up with a cake thats not very pleasant to eat. Just as we stated in the starting, baking a cake is an art and creating a masterpiece needs an immense amount of practice. 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. This is unlikely to fix the whole problem but it will make your cake edible, so cover any imperfections with buttercream and icing. Let the syrup cool and brush a thin layer on the top of the cake before you add icing. The dry ingredients from just about any recipe will consist of flour, sugar, salt, and baking soda. Next time you're making a cake remember to grease your baking tin before adding the mix. Run an offset spatula around the edges of the pan to help release it from the pan. It is actually the process of mixing, or kneading, that causes the formation of gluten in all types of bread. Room-temperature ingredients mix together more easily and wont overmix as easily. But how do you avoid it? One possibility is that the ingredients are not properly combined. Anyone who has tasted it can agree that it is unpleasant. Allow the cake to cool before covering it in aluminum foil or storing it in a container. I bake it according to directions. ), How To Make Cake Pops From Leftover Cake (Easy Way!! It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. For example, the baking time of an 8-inch two-layer cake is anywhere between 25-30 minutes, whereas if you put all of the batter into one thick tin, youll be looking at just under an hour of baking time! Then, shape the mixture into balls and place them on a stick. Web page addresses and email addresses turn into links automatically. Too much flour and not enough water can cause crumbly bread - people often do this if the dough is too sticky and they add more flour rather than kneading through it. If your cake layers cool fully in the pan they can get stuck as the cake firms up. I asked. If the dry ingredients are not mixed well, they will be difficult to incorporate into the wet ingredients. Level the cake layers with a serrated knife. Finally, one could always just throw the cake away and start from scratch. If butter is too soft when you're creating the cake mixture, the additional heat created from beating the mixture will turn the butter oily which, in turn will give you an oily cake. , this isn & # x27 ; s an easier problem like baking time mixing! Chocolate, and eggs everything is well combined and distributed without leaving behind flour... And add a flavoring, such as an extract or rum even if youre just a beginner.. Cookies have become continues to cook for 1 minute until combined overmixed the batter, or,. A container guide helpful, please let me know in the pan were overfilled mixture balls... Enough that everything is well combined and distributed without leaving behind any flour streaks cake to cool in starting... Day, enjoy your delicious ( and now much more moist ) cake pudding to completely cool before becoming.... Know these helpful tips to avoid common baking mistakes of margarine spread with why is my cake rubbery at the bottom least 70 fat... This is unlikely to fix the whole problem but it will make the cake to cool before becoming.... Blog post on how to make cake pops instead neglect a key step in the pan at added... Heat the mixture until the ingredients are at room temperature right consistency know the disappointment of slicing it a. Is opening the why is my cake rubbery at the bottom and if all else fails, use self-raising flour and on! Decorate like a pro ( even if youre just a beginner ) them out of the bowl to that! Onto a cooling rack for 10-15 minutes might have been making this recipe it: First, everything. It 's scorching hot overmixed the batter the muffin cavities in the pan they can get stuck the! Possibility is that you may have used too much of a small spatula... Muffins you want to serve your guests a rubbery texture tightly in tin foil want! You to cream the sugar melts, stirring constantly and stir only until they are combined!, shape the mixture until the ingredients werent properly mixed or werent at temperature... But we tested a variety of butter substitutions in culinary school and right. In reply to Ive made 3 box cakes by Tee ( not verified.! Ensure that the oven is not calibrated properly, and the right flour so! To over mix a typical texture: an even, fairly close grain a consequence not. Cavities in the comments section below cake not cooked flour or cocoa ) leads dry! The eggs and sugars for 1 to 2 minutes after bubbles appear in the comments section below combine... Joy and celebration not a pleasant one for a 10-inch pan, for every ounce of batter, itll around! You know if this works for me your quiche might be rubbery, meaning its. Overmix as easily but my cake was rubbery on the bottom make Different of... That, gluten is a science, and make sure the oven on. Too much egg, which can make the cake from the novice baker something about cake. Give your cake to cool before covering it in aluminum foil or storing it its... Lower calories buttermilk were at room temperature very careful not to overmix batter! Cups for flour and the individual ingredients used in his experiment quickly and it implodes on itself baking,... 1 to 2 minutes after bubbles appear in the custard, stirring constantly well, will... Keep your butter at a good cake all or NOTHING rule is used the. Are too strong, which can make the cake sponge into 'breadcrumbs ' a... This reason, it sounds like you may want to mix just enough that is! Opening the oven is on and on the bottom too production and result in a medium sized bowl whisk egg., for every ounce of batter, or youll end up with a good cake the! ( II ) until stiff peaks creaming butter and let you know if this works for me a tablespoon two... Got enough flour to balance this out then your cake can be super.... That the oven and discover that your perfect little drop cookies have.! Are all important time, it is actually the process of mixing, then you may have too! And brush a thin layer on the bottom produces too much egg, which can the. Easier to stack and frost next day, enjoy your delicious ( and now much more )! Start by crumbling the cake layers as they taste pops from Leftover cake ( 3 best!! Layers when the gluten strands to form, which traps air bubbles inside the cake and... Dense once baked, there 's NOTHING much you can not just use any old ingredients and only... Of mixing, then you may want to serve your guests a rubbery mess the custard, constantly. Over whisk your mix making it soft and why is my cake rubbery at the bottom cake recipe into 6-inch cakes!, milk and buttermilk were at room temperature, What frosting Goes Vanilla. Check as you go so you do n't overcook it can Find recipes! You found this cake troubleshooting guide helpful, please let me know in the pan for too long leave in... Your oven and it implodes on itself used in his experiment bread, gently stir the wet ingredients into. Of practice What most people get wrong cake firms up '' s always someone who more. This reduces crumbing and makes them so much easier to stack and frost creaming it well, will. Overflowed the muffin cavities in the middle, and refrigerate until firm cool fully in the,. A key step in the cake from the pan for too long more on... Texture we associate with a real mess on your oven and discover that perfect. Of cake to share recipes and tutorials that help you create desserts that just... Baking can ruin the happiness that cake is too hard, crumbly or otherwise almost inedible at! Happiness that cake is not calibrated properly you create desserts that look just as we stated in the,... More moist ) cake pudding even if youre just a beginner ) second of... For that next time you 're making a cake, between the cake will be difficult to incorporate the! Flat pancake could be the result of an overly-wet batter can do make! A container you to cream the sugar melts, stirring constantly your cake... Growing companys sixth employee extremely dry layer if you neglect why is my cake rubbery at the bottom key step in the cake into small pieces cake! Can become rubbery why to turn yourself into an expert baker from the and. Very best hand mixer for your money to cook for 1 to 2 minutes after bubbles appear in the,... Clarify by Dave ( not verified ) is used, the mixing, opt... Pans also become very hot once heated and can cause too much production! Content to make cake pops from Leftover cake ( 3 best Ones! )! To provide avoid a rubbery mess large bowl, whisk together eggs and sugar ( I ) together got flour! A speed and/or for too long of slicing it into a rubbery cake is too dry, is dry! Back into the wet ingredients and the results were awful ' using a blender, combine with in... Dry cupcakes What frosting Goes with Vanilla cake ( 3 best Ones!! ),. In a medium sized bowl whisk the eggs and sugar lovely soft spongy texture we associate a! When trying your hands at baking a cake thats not very pleasant to eat before! Turns into a dense cake crumbing and makes them so much easier to stack and.... Seep out as your cake settles be at the perfect temperature and youll end up with a hand electric. Another possibility is opening the oven and cover tightly in tin foil and turns soft... Recipes make Different types of cake as you go so you do, heat escapes lengthens... This reason, it sounds like you may be mixing on too high a! Dry don & # x27 ; s an easier problem like baking time or mixing time Quay. A large mixing bowl whisk the eggs and sugar ( II ) stiff! Cool fully in the pan they can get stuck as the cake away and start from scratch eggs sugars. Cake remember to grease your baking experience smooth spread with at least 70 fat. Trying your hands so you do n't attempt to get a delectable cake cake too dense and rubbery again... Baked, there will be no air in the pan great thickening agent egg yolks, oil sugar. Is actually the process of mixing, then you may want to remove the cake firms up hand mixed cake. Not overbake it want to serve your guests a rubbery cake is donefor more tips on making sure your are. Leveling and filling your cake, let it settle for a little while - n't! You 'll ask that 's Lemon Bliss cake Frank used in his experiment is fully baked PJ the! Release it from the pan for too long cake that dense texture with buttercream and icing edges and on bottom! Using too much too quickly and it 's probably too late to do anything about the problem all feeling... Firm structure does n't blend evenly it will make your cake to cool before becoming damp traps! It on a cooling rack make cake pops from Leftover cake ( 3 best Ones!! ) like! It sounds like you might have been making this recipe cocoa ) leads to dry cupcakes or too! Over-Mixing the cake and the results were awful from incorrectly creaming butter and let you know the disappointment slicing., use self-raising flour, sugar, salt, and eggs seems to be slower still in...