I know there are tons of broken cake batter topics, and I hate posting another one, but I can't find a solution to my problem.
I made a gingerbread treacle cake, first step being to cream the butter and sugar, then to add eggs.
This is where most batters break, but mine was fine, turned out smooth as, well, butter.
The next step called for adding a third of the dry ingredients along with 1/2 of a milk-molasses mixture that had been heated on the stove, then set aside to cool.
I added those, choosing to stir them in with a rubber spatula since another problem I have with from-scratch cakes is overmixing. :)
As soon as I added that...the bleeping batter broke!
I went ahead and finished the recipe, adding another third of dry, the last half of the milk, stirring, then the last third of the dry, then into the pan and into the oven. It's in there now (and the house smells really nice).
My question: what caused that breaking, any ideas? The only thing I can think of is that the milk mixture hadn't cooled enough, and there was too much of a temperature difference between the butter-sugar-egg mixture and the milk-molasses mixture. Even with adding the dry ingredients at the same time, it broke.
I've never heard of a batter breaking at this stage, and honestly, I've have so many issues with making cakes, I'm about to chuck it in and go back to box mixes. Those must have some kind of stabilizer in them because those usually come out ok for me.
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