Terrible, Awful, Crazy Heavy Cake

Baking By kristiemarie Updated 11 Apr 2011 , 3:45pm by kristiemarie

kristiemarie Posted 9 Apr 2011 , 1:15am
post #1 of 10

I made my second scratch cake using "A Better White Scratch Cake" recipe. And let me say....holy gross.

It was so heavy, it didn't rise. It tasted very greasy. I don't know WHAT I did wrong but I did it really really wrong!!!

So much for my father in law's bday cake! Box mix tomorrow I guess!

9 replies
Laurelj Posted 9 Apr 2011 , 1:44am
post #2 of 10

Ok here is hat I feel is by far the best from scratch white cake recipe.

Deliciously Moist White Cake

12 tablespoons butter softened Creme together with
2 c sugar
5 egg whites

Creme till light and fluffy approximate 3-5 minutes, add egg whites one at a time and continue to beat till very creamy approximate 2 more minutes

Mix together in a separate bowl
3 cups cake flour
1T baking powder plus
1 teaspoon
2 teaspoons baking soda

Mix together in another bowl
1 cup buttermilk or substitute 1 cup milk mixed with 2 teaspoons lemon juice or 2 teaspoons white vinegar to sour
1/2 c sour cream and
1/2 c hot water
1 T vanilla

Add dry and liquid to creamed butter sugar eggs, starting and ending with flour.
When adding flour Do not over beat. Mix until just barely combined and I usually under beat and hand stir at end to make sure all flour is incorporated.

Over mixing will develop gluten and make a tough cake!

Bake 350 degrees till tester is clean

It sounds like a lot of leavening in this recipe but it is what makes this cake so light and fluffy

Let me know what you think, since using this recipe for white cake I've gotten rid of all my other recipes

JanH Posted 9 Apr 2011 , 2:11am
post #3 of 10
Quote:
Originally Posted by kristiemarie

It was so heavy, it didn't rise. It tasted very greasy. I don't know WHAT I did wrong but I did it really really wrong!!!




Improperly measuring flour will cause a cake to be heavy.

Do you use the dip and drag method to scoop flour and then shake to level? The proper method of measuring is to aerate the flour and then (using a spoon) gently spoon the flour into your measuring cup and level by using a knife to level the surface.

And overmixing (which can cause the gluten to develop) is one factor contributing to a heavy baked cake.

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

http://tinyurl.com/yay22w

A good site for learning basic baking techniques:

http://joyofbaking.com

HTH

cheatize Posted 9 Apr 2011 , 4:12am
post #4 of 10

Bahahahaha! I see the multiple post gremlin got Jan and I had just had to laugh. lol icon_smile.gif

I feel your pain about scratch baking. It seems like even once I get a "good" recipe (meaning it works for me) that even that fails me after awhile.

AKA_cupcakeshoppe Posted 9 Apr 2011 , 2:41pm
post #5 of 10

I have a thread about the CI White Cake and OMG it was so good! It doesn't require beating egg whites which is what stopped me from making white cakes before. Whipping egg whites is something I don't like doing unless it's SMBC. This cake uses reverse creaming method. It was so good. The crumb was so tender, so moist. Just so delicious! Everyone raved about it and I had to have two slices LOL

JanH Posted 11 Apr 2011 , 3:24am
post #6 of 10
Quote:
Originally Posted by cheatize

Bahahahaha! I see the multiple post gremlin got Jan and I had just had to laugh. lol icon_smile.gif




icon_redface.gif Let me take care of that right now!

kristiemarie Posted 11 Apr 2011 , 1:25pm
post #7 of 10

Is it possible that my convection oven had something to do with it? It said to bake for 45-50 minutes and I only had to bake for 40.

kristiemarie Posted 11 Apr 2011 , 1:32pm
post #8 of 10

I finished reading those links and I think that the major issue is my oven temp. I am going to retry this cake only baking at 340 instead of 350. Perhaps slowing down the cooking time a bit will help.

kristiemarie Posted 11 Apr 2011 , 1:34pm
post #9 of 10

AND I saw one that I didn't consider: COLD EGGS Wow. Did not know that would cause the cake to not rise properly!

kristiemarie Posted 11 Apr 2011 , 3:45pm
post #10 of 10
Quote:
Originally Posted by Laurelj

Ok here is hat I feel is by far the best from scratch white cake recipe.

Deliciously Moist White Cake

12 tablespoons butter softened Creme together with
2 c sugar
5 egg whites

Creme till light and fluffy approximate 3-5 minutes, add egg whites one at a time and continue to beat till very creamy approximate 2 more minutes

Mix together in a separate bowl
3 cups cake flour
1T baking powder plus
1 teaspoon
2 teaspoons baking soda

Mix together in another bowl
1 cup buttermilk or substitute 1 cup milk mixed with 2 teaspoons lemon juice or 2 teaspoons white vinegar to sour
1/2 c sour cream and
1/2 c hot water
1 T vanilla

Add dry and liquid to creamed butter sugar eggs, starting and ending with flour.
When adding flour Do not over beat. Mix until just barely combined and I usually under beat and hand stir at end to make sure all flour is incorporated.

Over mixing will develop gluten and make a tough cake!

Bake 350 degrees till tester is clean

It sounds like a lot of leavening in this recipe but it is what makes this cake so light and fluffy

Let me know what you think, since using this recipe for white cake I've gotten rid of all my other recipes




Can this be stacked and covered with fondant? I need a cake that will hold up.

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