Funfetti Pound Cake scratch recipe - Chocolate Chocolate and More! (2024)

FAQs

What causes a pound cake to be gummy? ›

Those gluey pound cake streaks happen when your over-cream the butter and sugar.

When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.

Mistake: Overmixing The Batter

Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

Room Temperature Butter / Don't Over-Cream

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

There are several possible causes for what is called a sad streak in a pound cake. One is that there wasn't enough stirring in the early stages of preparing the batter. The other is that the cake needs to 'set' the crumb when you first remove it from the oven.

Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.

If the gluten is overworked, you will end up with a tougher and dense pound cake – NOT good. Another way to avoid this is to use cake flour instead of AP flour. CHEAT NOTE 1 – CAKE FLOUR can be substituted for AP flour because it'll give a lighter texture to your pound cake.

An overmixed egg foam will look dull or broken, like cottage cheese. With the addition of flour, an undermixed batter will have uneven streaks or visible pockets of flour. When properly combined, the batter will be satiny, a little glossy, and able to make luscious peaks or ribbons.

Can you overmix a pound cake? ›

"Gently" is key here; overmixing with a heavy hand will cause the batter to deflate, and all your hard work creaming will be reversed. The result will be a dense, tough cake.

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan. Peek under the wire rack and see if the cake has dropped out.

First, why the crack occurs: Since quick breads and pound cake batters tend to be thick and dense, the exterior bakes first. But as the center of the cake continues to bake, releasing moisture, it rises, pushing through the top crust, and creating a crack.

Baking a cake in a too-hot oven for the recommended time will dry it out. And baking a cake in a not-hot-enough oven will dry the crust before the center is fully baked.

Trimming Troubles: If the cake is only slightly gummy, consider trimming off the outer layer to remove any overly dense or undercooked portions. Moisture Management: Brush the trimmed cake with a simple syrup or flavored liquid to add moisture and enhance the cake's tenderness.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.