When Cake Is Too Dense
In my series of cake questions, another one of the top questions was, “When Cake Is Too Dense”.
When a cake turns out too dense, it can be disappointing, but there are a few common reasons why it might happen:
Overmixing: Mixing the batter too much can develop too much gluten, resulting in a dense texture. Mix just until the ingredients are combined.
Incorrect Ratios: Using too much flour or not enough liquid can result in a dense cake. Make sure to measure your ingredients accurately.
Old Leavening Agents: Baking powder and baking soda can lose their effectiveness over time. Make sure your leavening agents are fresh.
Not Enough Leavening Agent: Using too little baking powder or baking soda can result in a cake that doesn't rise properly. Make sure to use the amount specified in the recipe.
Overmixing Eggs: Beating the eggs too much can incorporate too much air, resulting in a cake that rises too much and then collapses, leading to a dense texture.
Incorrect Oven Temperature: Baking at too low a temperature can cause the cake to cook too slowly, resulting in a dense texture. Use an oven thermometer to ensure your oven is at the correct temperature.
If your cake turns out too dense, don't worry! Even a dense cake can still taste delicious with the right toppings or fillings.