I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very dense and when I press it feels like soft boiled chocolate paste like texture and also they crack on top, it only happens with the runny batter recipes and thick batter recipe cakes are perfect and super fluffy,what could be the problem?
Baking – unable to bake runny batter recipes
bakingcakechocolate
Related Solutions
The magic word is "water" - the dough needs sufficient moisture to stay moist while it expands to one big pocket and enough to generate the steam to make that pocket.
Most people when doing doughs make them too dry because they're easier to work with. As the dough rests, it will pull together more. Ideally make your doughs for this kind of bread slightly wetter than you think and then check it after its been mixed for 30 minutes or so. Additionally, as you knead and then in the fermentation stage it will firm up some. Difference in water content of the dough causes many of the consistencies for bakers. It will also depend on how much it dries after its been rolled so thin - keep it covered.
Alternatively, if you've put your first one in and found out its too dry, then try spritzing the top with a little water and let it rest there for 5 minutes or so.
I tested batches with spritzing and without, and so long as there's enough water in your dough and the oven is hot enough to make the steam - it doesn't seem to matter. Every one came out perfect.
The most common substitute is persipan - a paste made from apricot kernels. It has less taste than almond paste itself, but you can add artificial almond flavoring. I don't know where you live, but in some countries, this combination is easier to find in the supermarket than real almond paste.
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Best Answer
I bake a lot with gluten free (I cater for a wheat allergy) and as a direct result a lot of my batters are runny but I still get a fluffy final cake. Bread doughs are more like batter than bread too.
You mention folding in the comments, which prompts me to wonder if you're making a red velvet cake, given the recipe points mentioned.
If that is the case, you need to aerate the egg whites separately, and fold them in last, taking care as to not lose the air you put in.
If you edit your post to include the recipe that would help with diagnosis a lot more.