When Cake Batter Is Too Thick: Dealing with Thick Cake Batter Like a Pro
In my series of cake questions, another one of the top questions was, “When Cake Batter Is Too Thick”.
When cake batter is too thick, it can result in a dense and heavy cake. Here are some common reasons why cake batter might be too thick and how to fix it:
Incorrect Measurements: Using too much flour or not enough liquid can result in a thick batter. Make sure to measure your ingredients accurately (huge advocate of a kitchen scale!).
Over-mixing: Over-mixing the batter can develop too much gluten, which can make the batter thick and lead to a dense cake. Mix just until the ingredients are combined.
Not Enough Liquid: Not adding enough liquid to the batter can result in a thick batter. Make sure to follow the recipe's instructions for liquid ingredients.
Using Cold Ingredients: Using cold eggs, butter, or milk can result in a thick batter. Make sure your ingredients are at room temperature before mixing.
High Altitude: If you live at a high altitude, you may need to adjust the amount of liquid in the recipe to account for the lower air pressure.
To fix thick cake batter, you can try adding a little more liquid, such as milk or water, a tablespoon at a time, until the batter reaches the desired consistency. However, if you’re making a cake from a recipe, just make sure to follow the recipe as written, before free styling, since baking tweaks are far more difficult to do than in cooking.