Home Cooking


What happened to my cake?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 7

What happened to my cake?

rockycat | Jul 18, 2008 07:18 PM

I made the CI recipe for Yellow Cake with Old Fashioned Chocolate Frosting. The recipe calls for using 2 9-inch pans. I made it in a Bundt pan, skipped the frosting and added fruit to the batter and a swirl of brown sugar, nuts, and coconut. The volume was perfect and the cake tasted very nice but...

The texture was the weirdest thing. The Spouse likened it to a steamed Chinese rice pastry. I thought it resembled a kugel. The outside was beautiful if a little bit dark, the outer layer of the inside had a proper crumb for about an 1/8 of an inch all around and the inside was pudding-like and rubbery. I baked for 65 minutes.

The technique on this cake is a little odd. The recipe has you mixing together mixing together the dry ingredients, then using a stand mixer to "cut in" 2 sticks of butter until you get pea-sized clumps. You then add 1 c. of the mixed together liquid ingredients, beat to combine, then beat until fluffy. You add the remaining ounce or two of liquid in a thin stream, beat to combine, and bake. The batter is very pale and light weight. I stirred in my fruit right at the end and swirled in the nut/sugar mixture in the pan.

Any ideas how I came up with a tasty Superball of a cake and how I could correct it?

P.S. (Five minutes later) I looked over my recipe printout again, compared it to the online version, and saw that my printout called for 1 3/4 c. cake flour, sifted vs. the online recipe's 2 1/4 c. cake flour, sifted. Did 1/2 c, flour make all that difference?

Want to stay up to date with this post?

Recommended From Chowhound