Too many holes
Hi Everyone:
I need help, I am using this recipe
- 1 Duncan Hines cake mix
- 1 cup flour
- 1 teaspoon baking powder
- 8 oz. sour cream
- 1 1/4 cup water
- 1 cup of sugar
- 2 tablespoons of vegetable oil
- 4 eggs
- 1 teaspoon vanilla and butter flavoring
I mix all the dry ingredients in the mixing bowl with the mixer for about 2 minutes and add the wet ingredients and mix on very low for 2 minutes. After pouring mixture into the pans, I tap the pan on the counter to release the bubbles. My cakes are still baking with too many holes. Oven temp 325 the first cake and 350 the next cake. 6, 8, & 12 inch pans. What am I doing wrong? Taste great and cake has fine texture.
Please help. Cake is due Friday evening.
Replies to This Discussion
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Permalink Reply by Rima on
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I don't see the need for baking powder in this recipe. Make sure your eggs are fresh and don't over beat the batter.
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Permalink Reply by June Kowalczyk on
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Are you using a whisk attachment? If you are using the standard paddle, I cannot see why you are getting "holes". The only thing I can think of is you have "hot spots" in your oven. Meaning the WHOLE oven is NOT at 325 or 350.
To make sure your cakes cook evenly without developing holes, you can place a metal rose nail in the middle. One for the 6", 2 for the 8", 3 for the 12". This distributes the heat evenly through your cake pan. I do this all the time with perfect results.
Hope this helps.
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Permalink Reply by Deah on
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My recipe is very similar but I use 3/4t salt instead of the baking powder and 1-1/3c water. I mix my dry ingredients while I get together the wet ingredients. Ends up being more like 5 minutes. I consider that sifting :-)
Are you using self-rising or all purpose flour? Help me out here ladies, but I think if you are using self-rising the extra rising could be causing bubbles.
I don't think it will make a difference with the holes but I bake at 340 or less. Larger pans = lower temps.
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Permalink Reply by Kathleen on
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Hi June K.
I am using the standard paddle and for the 12" I use the 2 rose nail in the middle of the pan with the wrap on the outside of the pan. I have a Kitchen-aid and use the stir setting to mix.
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Hi Deah
I am using all purpose flour,fresh egg, and fresh sour cream, I do add baking powder, but I will try to leave it out.
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Well Kathleen
As long as the holes aren't large, and your cake is relatively firm, I don't see too much of a problem. Now if were talking holes the size of your baby finger, then ya, that's a problem. But small little holes, nah. Once you ice your cake, perhaps icing in the middle, which I don't always do, and place on the fondant, everything should be fine. According to your post, cake has a nice texture & tastes great....what more can you ask for?? I just iced my 2 6" wedding cakes. Now I have to colour my fondant, so I thought I'd take a quik break & ck my email.
Good Luck Kathleen, I'm sure your cakes will turn out fine. Make sure you post a pic. :o)
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I agree June K, but on one of the 12" it made three bubbles larger than a quarter, which funnel to small holes underneath (I removed the bubble top to inspect the damage) and cake had more holes then Swiss Cheese at the bottom.
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Well the rule of thumb is usually 1 tsp of baking powder for every 1 cup of flour, so your addition shouldn't cause any problems. Trouble is, you don't know how much baking powder is in the cake mix, but I assume it would be equal to the amount of flour in it as well. I wouldn't elminate your bp all together, but perhaps just 1/2 tsp.
See my above post.
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That is totally weird???? I don't "beat" my cake mixes too long as it incorporates too much air. I always use speed 1 & 2 on my KA. Too much air creates,...well air pockets. You said you were giving the pan a good thump to remove any bubbles, which should be sufficient.
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Found this online Kathleen
Maybe the b/p is the problem??
Problem: Cake has bubbles or tunnels within. If you cut into your homemade cake only to find bubbles or tunnels of air inside that adversely affect the texture, this may also be the result of too much leavener in the batter.
Solution: Try reducing the amount of leavener in your cake batter, only 1/8 of a teaspoon at first, so the cake does not rise as quickly and fewer air bubbles form. It may help to check your recipe's proportions against those of similar recipes. You may also need to more deliberately mix your dry and wet ingredients, so that all dry ingredients are fully moistened but not overworked. If the recipe calls for mixing ingredients "just until blended," then do just that.
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