why are my cakes so dense?
I'm trying so hard to make my own cake but I keep having a problem with the density. They keep coming out very heavy and dense. How do I fix that? I'm going to try your recipe tomorrow and see if it works out for me!
From the editor:
It depends on the type of recipe you are using, but there is a number of reasons this could be happening:
1. over mixing the cake batter after the flour is added. You only want to mix the batter until the flour is barely incorporated or the gluten in the flour will develop too much, which makes for tougher, denser cake.
2. Ingredients not at room temperature. Cold ingredients are the enemy of a good cake batter.
3. Butter not beaten until fluffy and lighter in color before adding sugar at the creaming stage.
You need air in a cake batter to make it rise and all these things help you achieve that.
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