My cake batter always comes out sticky. Is this normal?
When I was growing up, mum's cake batter was always smooth with a consistency like honey -- enough to pour in to the caketin. Now I'm living out on my own, I'm cooking for myself, including cakes. But my cake batter is much stiffer and thicker than I remember mum's being: I always have to scoop mine into the caketin; it won't pour. Now, I don't recall what method she used, but I'm using the creaming method. The cake still bakes just fine. But am I doing something obviously wrong?
Best Answer
Again assuming you're using the same recipe...
I don't think you need to leap to different kinds of flours as in mrwienerdog's answer. You could be using the same type (probably all-purpose) and even the same brand, but purchased and stored somewhere else; it'll end up with a different moisture content, and perhaps fluffed differently, so your volume measurements might not actually end up getting you the same amount of flour.
If you're trying to follow her recipe exactly, there's really no harm in simply reducing the flour a bit to get the texture you remember.
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What do you do if your cake batter is sticky?
A tacky top is typically caused by covering or wrapping the cake before it's completely cooled. This traps moisture inside, causing that sticky texture. Avoiding this pitfall is easy, just let the cake sit on a wire rack until totally cool.Why is my cake batter like glue?
Mixing the batter at too high of speed, or just mixing it for too long. Mixing the batter at too high of speed, or mixing it too long. Over-mixing the batter, not measuring flour and other dry ingredients correctly, oven was too cool, the type of recipe.What consistency should Cake Batter be?
A cake batter should be fluffy. This means that the batter is aerated and will rise when baked. Secondly, it shouldn't be overly thick or overly runny. A thick batter makes a dense, heavy, and stiff cake.Why is my cake batter still wet?
It is because you are using the wrong pan size for the recipe, setting it at low oven temperature, and incomplete cooking time. You can solve it by covering it with aluminum foil to trap the heat inside and cook it further. Then, cook it for approximately ten to fifteen minutes.Top 5 Cake Baking Mistakes! | Preppy Kitchen
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Answer 2
Along with the above comment from ElendilTheTall, I would also ask what kind of flour you are using. I would almost assume from your post that you are using the same recipe (and this is why you are confused as to the results). The biggest mistake people make in baking is using the wrong kind of flour. Often, people use all-purpose flour for everything. That was okay twenty five years ago when that was all that was available, but now there many types of flour are available to consumers at the retail level. The big difference: protein count. The protein is what becomes gluten when mixed with water (and is worked). An all purpose has about nine per cent protein. Cake flour has about 4 or 5. This means that you will have much tougher cakes when using AP flour (more gluten formation). It works in reverse as well. Bread (strong,bakers) flour has about 13 percent protein. If you use AP flour for bread, you will have less structure, and a smaller, denser loaf. First lesson I learned: all purpose flour serves no purpose.
If you are indeed using the same recipe, try getting a lower percentage flour like cake or pastry flour. That is a step in the right direction.
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