The easiest way to fix a runny cake that is too moist is to prevent it from happening in the first place. To do this, carefully read the instructions prior to starting your recipe. Make sure you know how much of each ingredient you will need and measure them out. Be sure to carefully measure out your liquid ingredients to avoid adding too much. Always use liquid measuring cups for liquids and not dry measuring cups. This will help you achieve a more accurate measurement of your ingredients.
Bake your cakes in aluminum pans and be sure to use the oven temperature the recipe calls for. If you are using a glass pan, you will need to factor in that it will take longer to heat up. So, if using glass, you will likely need to bake your cake for longer than what the recipe calls for. Having a cake that is too moist and runny is annoying. It can ruin the texture and flavor of your cake, which will lead to a disappointing dessert.
Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture.
As soon as you begin mixing flour with a liquid and a fat, gluten is developed. Gluten is not desirable in cakes, so mix thoroughly, but as little as possible. If your recipe calls for a cake or pastry flour then an all-purpose flour or bread flour will be too hard, creating a tough crumb. A cake has gone through a lot over the last 30 minutes, not to mention turning from a liquid to a solid!
It needs a minute or two to gain its composure once removed from the oven. Solution: Line the bottoms of your pan with parchment paper. Cakes should rest in their pans on a rack for 15 minutes after coming out of the oven. By lining the bottom of the pan with parchment, you give yourself some added insurance that the cake will slide out after cooling. Smother on frosting to save the day!
When your cake splits or cracks, this means it has risen too quickly. This could be that the oven temperature is too high, in which case, use an oven thermometer to check. It could also be that there is too much of a particular raising agent in there. Frosting will cover up any cracks. This usually happens when too much butter or fat has been smothered around the tin to stop the sponge from sticking before the mixture went in.
This has the effect of frying the sponge when it melts to oil in the heat and can make cakes overly crispy or greasy at the edges. If your sponge has come out too heavy or dense but cooked through, this could be due to under-mixing. Mixing is an important step in incorporating lots of air so that the sponge becomes light and fluffy.
Creaming the butter and sugar is an important stage in the sponge making process and should be done until it is light and fluffy, for at least 5 minutes. A bitter taste could be due to too much raising agent in the mix. You don't have that smooth cake that you were hoping for, instead it's cracked and darker on the outside. Have you used a tin that's the correct size?
It's extremely important to use a tin that's the right size, as listed in the recipe. If your tin is too small, the outside will cook much quicker than the inside and will end up cracking. The same will happen if your oven is on too high, so make sure to read the recipe carefully and keep in mind that fan ovens cook cakes much quicker, too. This might be another cover-up job. You might need to slice part of the top off to level the cake if you're sandwiching layers together, otherwise it will be too uneven.
If not, you might want to use a syrup or a glaze to soften it, as the areas that have baked too quickly will be very hard. Or, you might want to simply use the soft sponge to make cakepops instead. The problem here could be that you haven't beaten enough air into your mixture, which has left it dense and lacking that softness we love when it comes to cake.
When you're making your cake whip up the butter and sugar first, for most recipes, to get plenty of air into it. Next add the eggs and flavourings and whisk again. Finally add the flour, folding in carefully to keep us much air in your mixture as possible.
This will also avoid stretching the gluten which can give a chewy texture. It's not one for the bin, and you could definitely use it to make a homemade trifle instead.
Once we tried our first slice of burnt Basque cheesecake from San Sebastian, we knew it was love! This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet.
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