Why did my cake turn out mushy?!


Question: Last night, for the first time in my life, I attempted to bake a cake. It was one of those Duncan Hines thingys, but if you knew of my culinary history, you'd realize that this was a HUGE leap forward for me.

The directions stated to bake it at 350 degrees for 32-35 minutes, unless you're using a dark pan (which I was), then bake it at 325. I used the lower temperature, baked it for 35 minutes, and it came out mushy and soft. Don't get me wrong : I'm a man, and I'll eat what came out, even if I have to use a straw to do so, but I'd like to make a cake that I could actually serve to others without shame.

Should I have baked it longer, or at the recommended 350 setting, or maybe something else?


Answers: Last night, for the first time in my life, I attempted to bake a cake. It was one of those Duncan Hines thingys, but if you knew of my culinary history, you'd realize that this was a HUGE leap forward for me.

The directions stated to bake it at 350 degrees for 32-35 minutes, unless you're using a dark pan (which I was), then bake it at 325. I used the lower temperature, baked it for 35 minutes, and it came out mushy and soft. Don't get me wrong : I'm a man, and I'll eat what came out, even if I have to use a straw to do so, but I'd like to make a cake that I could actually serve to others without shame.

Should I have baked it longer, or at the recommended 350 setting, or maybe something else?

There are so many variables in our own kitchens: climate, altitude, type of metal and thickness of our bake ware, oven settings and possible drafts within the oven, etc.

It is damn near impossible to create a fool-proof baking recipe that will come out uniform in all kitchens. Baking times will always vary accordingly, and you learn, through trial and error how to make friends with your oven and learn how long he needs to create your masterpieces.

Use the recommended baking times as an estimate, and check on your cake when the time is up. Then, if does not spring back when touched in the middle, continue baking in 5 minute increments until done.

Oh...and remember, the more often you open the oven door, the more you are messing with the internal temperature, so only check as absolutely needed and do so quickly.

Happy baking, fuzzball.

did you use the right size pan recommended on the box? If you use a pan that is the wrong dimensions, it can alter the cooking time needed. Here's a good rule- if you can stick a fork in the middle of the cake and have it come out clean, the cake is done

You used too much butter or oil, and you should be cooking at 350 for more like 45 minutes.
Hang a thermometor on one of your racks and make sure that the oven is really cooking at 350. Dont just go by what you set it for.

Eithr bake it longer or put it on a higher shelf,Inside the oven,Or both.

Hrm...Thats adorable! If you put in correct amounts of all the ingredients listed on the box (right?) you probably would have just needed to bake it longer. On your next pre-fab cake adventure, when you think it might be done, poke a fork or knife into the center, and if it comes out nice and clean, Voila! Food!

just make sure that before u take the cake out, u stick a tooth pick into the cake first, it chocolate stuff sticks to the toothpick..it is not done yet..maybe try brownies first, but dont forget the toothpcik method..or frost the cake and make it eben tastier by making this creamcheese frosting....2 blocks creamcheese ....1/2-1 cup of sugar....1 cup of chocolate pudding...frost the cake with a spatula and then cover in chocolate chips..yummy!! good luck and i admire u for trying so hard!! keep it up!!

Next time, when it's supposedly done, take a toothpick and stick it in the middle. If it comes out with cakey stuff on it, let it back for few more minutes. Do that until the toothpick comes out relatively clean.

try using a tooth pick and whene your timer goes off stick the toothpick in the middle of the cake and pull it out if it is clean your cake is done if there is batter on it when it comes out then put it back in for five minutes and try it again

The pan might have not been the right size. You should check that. I always check things about 5-10 minutes before it says it will be done. That way I can stay on top of it is it finishes early. To tell if a cake is done, stick a toothpick, or a knife in the middle. If it comes out clean, the cake is done. If it has a few specks, and smears a little bit, it needs maybe 5 more minutes. Good luck next time!

Like the others have said, make sure you follow absolutely everthing to exact detail. Pan size & type, the amount & type of oil you add, how many eggs, rack position in the oven, and use a "skewer" or toothpick to test. And don't use any ingredient that is even sort of old. Oil can break down after a while. Also, if you're in a high altitude, check the side or bottom of the box for adjustments for that. It really can make a difference.

It shouldn't be difficult but you know, sometimes it just happens.





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