I'm fairly new to cake baking and decorating but recently I've tried a recipe for a yellow cake that just doesn't turn out right. When I cut through the cake there are appears to be lines of the cake that are denser then the rest of the cake...almost still looks like thick batter in those places. The rest of the cake looks fine and tastes great. ANy ideas as to why I'm getting those dense layers? Thanks in Advance for your responses!
How long are you mixing your batter for? Are you using a scratch recipe or a box mix? I haven't had the problem but I'm wondering if some ingredients are "clumping together" to cause that effect. Do you sift your dry ingredients? Maybe try sifting them together.
I've read a lot about getting your eggs to room temp too, so you might try that.
If you're using a boxed mix, you need to break up the clumps of dry mix before adding wet ingredients. If you get the whole thing mixed and there are "chunks" in your batter, those clumps will bake differently and be really wierd in texture and chewy.
Almost sounds like it could have baked a little longer. Did it settle a little after you took it out of the oven?
I'm not using a box mix...it's from scratch. Maybe I need to sift the dry ingredients...haven't been doing that ! I don't think it's underbaked though. I'm always afraid of overmixing...as I've heard that causes problems as well. Maybe I need to mix more. Thanks for your suggestions!
Hopefully a scratch baker will pop in. Doctored box mixes recommend mixing for 2 minutes. I'm paranoid about over mixing as well so I set a timer