The goal is always not to have soggy cake because who wants that? We’re going to talk about why soggy cake happens and how to prevent it.
Here’s how to fix a soggy cake bottom:
- Remove the cake from the pan.
- Cut the bottom of the cake removing any soggy parts
- Retrieve the same pan and add parchment paper to the bottom and put the cake back into the pan and re-bake again at about 350F.
Putting a cake back into the oven to bake will be an attempt to remove the Soggy Part and get a perfect cake bottom.
You now know how to fix a soggy bottom cake but sometimes you’ll come across other issues when baking a cake so we’re going to address those issues and give solutions.
Why Is My Cake Sticky On The Bottom?
A cake gets sticky at the bottom when you don’t allow it to cool down long enough. A cake will usually get sticky if you wrap it with a kitchen towel or Saran Wrap and do not allow it to cool down. Not using an open wire rack long enough can also lead to a sticky cake.
It’s suggested to leave the cake to cool down for at least 15 to 25 minutes. Another reason the cake may be sticky is if you use too much sugar or too much of certain ingredients which can cause the cake to be off. You want to make sure that you are following the recipe as close as possible to avoid having to troubleshoot any issues.
What Causes A Cake To Flop Or Failure?
Cakes usually flop or fail for the following reasons, adding excessive liquid which would affect the structure of the cake, making it weaker and leading to the cake not holding up really well. Overmixing your batter can lead to the cake creating structure even before going into the oven.
Over-mixing the batter could also lead to the batter being too stiff and we all know that’s not what we want.
Baking the cake too long can affect the way your cake reacts. It needs to be set at the right temperature and you need to be checking it consistently ensuring it’s taken out on time. It’s suggested to remove any distractions so you don’t risk underbaking or overbaking the cake.
What Do You Do If Your Cake Is Falling Apart?
It means that there’s something wrong with the recipe and you want to assess the situation. It can be due to mixing- under-mixing the batter or over-mixing can make all the difference. For example, while mixing your creamy batter the goal would be to make sure it’s soft and fluffy and mixed well to avoid future issues.
It can be due to putting too much liquid inside the recipe so it’s very key to follow the recipe as close as possible.
What Happens When You Overmix The Batter?
The batter can become gummy, very chewy, and not so ideal in terms of texture. To avoid over-mixing the batter it’s suggested to monitor the better validating that the ingredients are room temperature and they’re not too cold or too warm.
If the ingredients are too cold it can cause the batter to separate and become lumpy.
Understanding Baking Verbiage:
Another reason why sometimes recipes don’t come out the way we expect i.e. Cake flopping, failing or being too sticky etc. is lack of Understanding. And not using the proper technique.
Here are some common baking terms:
Beat– This technique is used to combine the ingredients and to make it as smooth as you desire the batter to be. The equipment used is a hand mixer or stand mixer.
Cream– This is a creaming method that is achieved by mixing a fat (Butter, Cream cheese) with sugar, which is followed by adding in the dry ingredients once the batter becomes a creamy consistency. This is what makes the cake, this is a foundation that is so crucial to ensure the cake comes out perfectly.
Whip -This technique consists of whipping white egg whites or cream until it has a whip-like texture.
Fold– This technique is so satisfying because when you’re mixing your recipe usually what would happen is the batter will end up on the sides of the bowl where the mixer can’t reach.
This is where you would pull out a spatula, scrape and bring the batter back into the middle of the bowl. This utensil works wonders and allows you to get every single last drop of batter.
How Long To Mix Cake Batter?
You can mix your batter for 5 to even 15 minutes. The time usually varies based on the equipment that you’re using and also based on preference.
Here are a few tips to take to achieve the best cake batter possible:
- Use low or medium speed on your stand mixer, especially when combining your dry to wet ingredients. If you’re mixing your butter and sugar especially you want to mix it until it’s fluffy and smooth.
- Don’t multitask, I mean it! Try your best not to multitask and pay close attention to your batter.
- We all want to eat the cake as fast as possible because who wants to wait? But it is best to not have your mixer on high speed when mixing. It’s better to mix slowly and control what is happening with the batter and avoid over-mixing your batter by mistake. Which would then lead to other issues. It’s worth it. Take your time.
- Your batter is done once all the ingredients are mixed well and you achieve your desired effect.