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Problem-Solving Pointers for Butter Cakes

Cake has a Sunken Center

Oven temperature was too low. Check temperature with an oven thermometer.

Cake was underbaked, resulting in a sticky layer in the center of the cake under the top crust.

Too much sugar was used, resulting in a thick, firm and overly brown crust.

Too much liquid was used, resulting in a sticky layer above the bottom crust.

Too must leavener was used, resulting in a chemical or bitter taste.

Cake has a Peaked or Cracked Center

Oven temperature was too high.

Batter was overbeaten after the flour was added, causing the gluten in the flour to be developed.

A hard wheat (high-gluten) flour was used. Next time, try a soft wheat flour like cake flour.

Cake is Heavy

The fat and sugar were not creamed long enough.

Either too much sugar, flour or fat was used or not enough leaven was used.

Cake has Tunnels

Oven temperature was too high.

Batter was overbeaten after the flour was added, causing the gluten in the flour to be developed.

Cake is Dry

Oven temperature was too high.

Too small a baking pan was used. The pan should be filled from half to three-fourths full.

Cake Overflowed Pan

The cake was overbaked.

Too small a baking pan was used. The pan should be filled from half to three-fourths full.

Cake has a Dark Crust

The baking pan was a dark color. For best results, use aluminum pans with a dull finish.

Too much sugar was used, resulting in a thick firm and overly brown crust.

 
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