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. The cake rises in the oven and then it quickly collapses a bit while cooling which causes those gummy streaks. To prevent this, use a low speed with creaming and do so just until combined and fluffy, about 3 minutes.

Always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients. This will help to ensure that the dry and wet ingredients are evenly distributed throughout the batter. Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

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.

The main reason a pound cake falls is because of excess moisture. That could be due to extra moisture in your butter or flour to start with, or because it simply needed more baking time in the oven.

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.

An overmixed egg foam will be slack, wet, loose, and unable to hold peaks. 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.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

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.

If it's dry, the cake may have been over-baked. Pound cake can also be too dry if you added too much flour (or not enough butter or sugar). Solution – You can try lowering the oven temperature. Or remove the cake from the oven a little earlier.

Unlike layer cakes, which use a thin batter that should never fill the pan more than halfway (more on that here), pound cake batter is thick, and should fill the pan within an inch of the top to encourage a prominent crown.

Can you overmix a pound cake? ›

It's important to not overmix the pound cake batter once you've added in the flour. Once the flour has been added gluten bonds will start to form and if you mix the batter too much your cake will end up tough and bready!

Use cake flour in recipes where you want an extra-light, extra-fluffy texture, like Angel Food Cake, Cream Cheese Pound Cake, or Buttermilk-Chocolate Cake. You can also use cake flour to bring a more tender crumb to other sweets, like Chocolate Crinkle Cookies.

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

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.

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.

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.

Over mixing cake batter can result in a heavy, closed rubbery texture.