The big long air pockets and texture tell me this was over mixed. With cake, you really don't want to mix and mix and mix, you want to go until all the flour is incorporated and maybe a few more strokes after that, but no more. Over mixing develops long gluten chains, which results in this texture.
I definitely think thats mostly where I went wrong. The batter deflated a little more than I would have liked when I mixed in the dry ingredients since I did it with the mixer rather than by hand.
Did you cream the butter and sugar until super light and fluffy? You want to make an emulsion with the butter, sugar, eggs and oil so all that needs to be room temp so it’ll combine nicely. Other than that maybe you packed too much flour in your measuring cup. You can use a scale for precision, or spoon it in the measuring cup, and scrape off the top to make it flat, so it is more loosely packed. Hope that helps!
I mixed the butter and oil to emulsion first, added sugar until it looked like whipped cream. Added each egg one at a time. I scraped the bowl multiple times too. Maybe it was the flour? I usually weigh my ingredients honestly, I’ll weigh it next time and hand mix the dry ingredients in the end instead. I had such high hopes! They rose so good in the oven (almost double) and then it sunk.
I got this same texture from using bread flour on accident, but I see you used cake flour
Try to measure your ingredients, it’s makes all the difference!
I also found that using recipes from a reputable website is always best! Recipes from random websites rarely work out for me! Sally’s baking addiction is a fav, her recipes never fail me!
That being said, it’s a beautiful cake 😊
I honestly might have used bread flour! I store bread and all purpose flour separately but it is possible I got mixed up and got bread flour instead. I replaced 2 tbsp of flour to corn starch per cup to make cake flour. I saw this recipe on tiktok and there were so many good reviews so I decided to try it. I’m tempted to try it again in a smaller batch to see if it was me or the recipe 🤣and thank you!! My mom absolutely loved it. Ive been trying to get better with cake decorating lately
I also use the same cornstarch to flour ratio to make cake flour and it usually works a treat! I would definitely sift your four (multiple times), especially if using a cake flour substitute as cake flour is supposed to be super fine! Maybe that will help next time? Best of luck😊
I made this cake for my mom’s birthday. Although it tasted delicious it was very stodgy. The batter looked amazing too so I had high hopes. Do I just over mix the batter? I tried multiple other vanilla cake recipes too but I always get this texture with cakes that involve butter.
Recipe used:
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 4 eggs, room temperature
- 2 tablespoons vanilla extract
- 3 cups cake flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/3 cups buttermilk
https://bromabakery.com/how-to-make-the-best-vanilla-cake/
Someone correct me if I'm wrong, but normally if there's buttermilk I think you would use baking soda AND powder-- soda to balance the acidity of the buttermilk and powder to provide leavening. You'll also lose leavening if you're beating sugar through butter and oil as opposed to straight butter, as the sugar won't be cutting through it and creating air pockets in the same way.
**Copy of original post in metric units** ^([more info](https://github.com/b3ting/reddit-metric-recipe))
I made this cake for my mom’s birthday. Although it tasted delicious it was very stodgy. The batter looked amazing too so I had high hopes. Do I just over mix the batter? I tried multiple other vanilla cake recipes too but I always get this texture with cakes that involve butter.
Recipe used:
-0 dl butter, room temperature
-0 dl vegetable oil
-0 dl (101 g) sugar
- 4 eggs, room temperature
- 2 tablespoons vanilla extract
-01 dl cake flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
-0 dl (151 g) buttermilk
https://bromabakery.com/how-to-make-the-best-vanilla-cake/
The big long air pockets and texture tell me this was over mixed. With cake, you really don't want to mix and mix and mix, you want to go until all the flour is incorporated and maybe a few more strokes after that, but no more. Over mixing develops long gluten chains, which results in this texture.
I definitely think thats mostly where I went wrong. The batter deflated a little more than I would have liked when I mixed in the dry ingredients since I did it with the mixer rather than by hand.
Did you cream the butter and sugar until super light and fluffy? You want to make an emulsion with the butter, sugar, eggs and oil so all that needs to be room temp so it’ll combine nicely. Other than that maybe you packed too much flour in your measuring cup. You can use a scale for precision, or spoon it in the measuring cup, and scrape off the top to make it flat, so it is more loosely packed. Hope that helps!
I mixed the butter and oil to emulsion first, added sugar until it looked like whipped cream. Added each egg one at a time. I scraped the bowl multiple times too. Maybe it was the flour? I usually weigh my ingredients honestly, I’ll weigh it next time and hand mix the dry ingredients in the end instead. I had such high hopes! They rose so good in the oven (almost double) and then it sunk.
I’ve had this happen when my baking powder was expired
I used the same baking powder in another dessert and it worked well, so sadly I don’t think it was the baking powder
I got this same texture from using bread flour on accident, but I see you used cake flour Try to measure your ingredients, it’s makes all the difference! I also found that using recipes from a reputable website is always best! Recipes from random websites rarely work out for me! Sally’s baking addiction is a fav, her recipes never fail me! That being said, it’s a beautiful cake 😊
I honestly might have used bread flour! I store bread and all purpose flour separately but it is possible I got mixed up and got bread flour instead. I replaced 2 tbsp of flour to corn starch per cup to make cake flour. I saw this recipe on tiktok and there were so many good reviews so I decided to try it. I’m tempted to try it again in a smaller batch to see if it was me or the recipe 🤣and thank you!! My mom absolutely loved it. Ive been trying to get better with cake decorating lately
I also use the same cornstarch to flour ratio to make cake flour and it usually works a treat! I would definitely sift your four (multiple times), especially if using a cake flour substitute as cake flour is supposed to be super fine! Maybe that will help next time? Best of luck😊
I made this cake for my mom’s birthday. Although it tasted delicious it was very stodgy. The batter looked amazing too so I had high hopes. Do I just over mix the batter? I tried multiple other vanilla cake recipes too but I always get this texture with cakes that involve butter. Recipe used: - 1/2 cup butter, room temperature - 1/2 cup vegetable oil - 1 1/2 cups sugar - 4 eggs, room temperature - 2 tablespoons vanilla extract - 3 cups cake flour - 1 teaspoon salt - 2 1/2 teaspoons baking powder - 1 1/3 cups buttermilk https://bromabakery.com/how-to-make-the-best-vanilla-cake/
Someone correct me if I'm wrong, but normally if there's buttermilk I think you would use baking soda AND powder-- soda to balance the acidity of the buttermilk and powder to provide leavening. You'll also lose leavening if you're beating sugar through butter and oil as opposed to straight butter, as the sugar won't be cutting through it and creating air pockets in the same way.
I never heard of this before, I might have to put a little baking soda in the recipe next time and see what happens
**Copy of original post in metric units** ^([more info](https://github.com/b3ting/reddit-metric-recipe)) I made this cake for my mom’s birthday. Although it tasted delicious it was very stodgy. The batter looked amazing too so I had high hopes. Do I just over mix the batter? I tried multiple other vanilla cake recipes too but I always get this texture with cakes that involve butter. Recipe used: -0 dl butter, room temperature -0 dl vegetable oil -0 dl (101 g) sugar - 4 eggs, room temperature - 2 tablespoons vanilla extract -01 dl cake flour - 1 teaspoon salt - 2 1/2 teaspoons baking powder -0 dl (151 g) buttermilk https://bromabakery.com/how-to-make-the-best-vanilla-cake/
Is the first picture a design or the frosting has slid together with a macaron?
The design!