Why must pound cakes be baked for so long?
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Because of their dense, rich batter, pound cakes require a long baking time at a lower oven temperature to prevent over-browning.
Why does my cake batter have a curdled appearance?
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Curdling may be caused by a high ratio of fat, ingredients which are too cold (make sure ingredients are at room temperature) or improper mixing of dry and liquid ingredients. Curdled appearing batter should not affect the outcome of your cake.
What are some of the common causes for cake failure?
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Below is a list of the most common causes of cake failure. Measuring carefully, using the pan
specified in the recipe and making sure your oven is correctly calibrated can prevent many of the issues.
| Coarse Texture |
Too much leavening
Too much shortening
Shortening too soft
Not enough liquid
Insufficient creaming of fat and sugar
Oven not hot enough
Sponge and angel food cakes-cream of tartar omitted
|
| Heavy, Compact Texture |
Too much shortening
Too much liquid
Too many eggs
Too much sugar
Not enough leavening
Too much flour
Substituting honey for sugar
Oven was not hot enough
Extreme over beating
Sponge or angel food cake-under beaten yolks or over beaten egg whites
|
| Tough |
Too much flour
Too many eggs
Not enough sugar
Not enough shortening
Batter over mixed
Sponge or angel food-too much sugar or
over beaten egg whites
|
| A Dry Cake |
Too much flour
Not enough shortening or sugar
Too much leavening
Over beaten egg whites
Over baked
Too little fat
|
| Thick, Heavy Crust |
Too much flour
Over baked
Too hot an oven
Not enough sugar or shortening
|
| Crusty, Sugary Crust |
Too much sugar
Under creaming of butter and sugar
Over baked
|
| Hump or Cracked Top |
Too much flour
Too little liquid
Too hot an oven
Over beaten
Batter not spread evenly
Not enough fat
Warped pans
Pan too near top of oven
Overfilled pans
Sponge cakes-too much sugar in the batter
|
| A Soggy Layer or Streak on Bottom |
Under mixing of ingredients
Too much liquid
Eggs too big (most recipes are developed for large eggs)
Butter too soft
Too much sugar
Too much leavening
Not baked long enough
Sponge cakes-too many eggs or under beaten yolks
|
| Moist, Sticky Crust |
Too much sugar
Too much liquid
Didn't bake long enough
Oven wasn't hot enough
Weather is humid
|
| Cake Falls |
Too much leavening
Too much sugar
Too much liquid
Too much shortening
Not enough flour
Oven not hot enough
Insufficient baking
Pan too small - makes cake so thick that the center couldn't bake through
Sponge or angel food cakes-over beaten egg whites
|
| Undersized Cake |
Too large a pan
Too hot an oven
Not enough leavening
Moving cake during baking
|
| Tunnels |
Too many eggs
Batter under mixed
Air pockets in batter
|
| Batter Running Over Pan |
Too small a pan (Fill pans only1/2 full)
Too slow an oven
Too much sugar or shortening
Too much leavening
|
| Breaks, Crumbles |
Batter under mixed
Too much sugar
Not enough eggs
Eggs too small - use large eggs
|
| Lopsided |
Batter not spread evenly
Uneven pan
Uneven oven heat
Under mixed
Pan placed too near one oven wall
Oven racks not level
Opened oven door during baking
|
Where can I get a full list of cake recipes available from landolakes.com?
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Click here to get a full list of all our delicious cake recipes.
What's the difference between all-purpose flour and cake flour?
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All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes. All-purpose flour comes in 2 basic forms: Bleached and unbleached, which can be used interchangeably.
Cake or pastry flour is fine-textured soft wheat flour with a high starch content. It makes very tender cakes and pastry.
Delicious Cake Recommendations
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What is the best pan to use for baking cakes?
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Use the type and size of baking pan recommended in the recipe. Shiny pans reflect heat and produce cakes with delicate, tender crusts. If using a dark pan bake to the minimal amount of time suggested in the recipe. Dark pans can cause a thick, dark crust. Insulated pans may require a longer baking time.
When checking the size of pan, measure from inside edge to inside edge. A cake made in a pan that is larger than the one recommended can be flat and over-baked. A cake made in a pan that is smaller than recommended can take longer to bake as well as overflow.
There are several different reasons why a cake may fall. They include:
Too much leavening
Too much sugar
Too much shortening
Too slow an oven
Insufficient baking
To guard against these common reasons of failure, be sure to
measure ingredients accurately, verify the oven temperature is correct by using an
oven thermometer and bake cake to the time listed in the recipe.
What will happen if I use a low-fat spread in my cake recipe?
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Several things can happen if you make a cake with low-fat spread. They might include:
- may have thinner batter
- may stick more easily to the pan
- may be less tender, more coarse-textured
- may be less brown on top
- may stale more quickly.
How do I keep crumbs out of my frosting?
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First, brush the top and sides of the cake lightly with a pastry brush to remove any loose cake crumbs. Dollop frosting mixture onto top of cake. Spread frosting lightly using a “figure 8” motion. Use a light touch; if you press too hard into the cake the loose crumbs may get nixed into the frosting.
Yes, unfrosted cakes may be frozen 2 to 3 months and frosted cakes may be frozen 1 to 2 months.
To prepare an unfrosted cake for freezing, wrap in plastic food wrap, aluminum foil or place in a resealable plastic freezer bag.
To prepare a frosted cake
for freezing, place cake in freezer until frozen. Then wrap as directed
above. Occasionally, moisture from the frosting may dampen the top of
the cake which is why we recommend freezing cakes unfrosted.
Hint: Buttercream frostings freeze better than fluffy frostings as buttercream holds its shape better.
Can I substitute all-purpose flour for cake flour?
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Yes. 1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.
Why is the texture of my cake so coarse?
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Too much shortening and insufficient beating can cause a coarse texture. Careful measuring and accurate testing for doneness will ensure the best texture.
What changes do I need to make when baking cakes in a convection oven?
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The temperature in your recipe should be reduced 25° F. Even when the temperature is lowered by 25° F. you can expect the food to be done 25% faster than the recipe suggests. To learn more about baking in a convection oven,
click here.
The classic recipe for a pound cake includes 1 pound each of butter, sugar, eggs and flour. It is a thick, dense moist cake. The mixing of the butter incorporates enough air to provide the support a pound cake needs. Mixing the butter with the sugar is done before all the other ingredients are added. During baking, the air in the butter expands and the moisture in the eggs turns to steam, raising and lightening the cake.
How much batter do I put in specialty cake molds?
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Fill molds 1/2 full of batter. Bake at the same temperature as directed in the recipe. Baking times may vary depending on mold size.
