Causes of variations in cake baking

What is it exactly that makes your cake turn out different every time you bake one? Is baking a cake exact science or is it more of an art? It is actually a combination of both and may require some experience to master the best way of making the perfect cake. These are the reasons for the variations in the cake even when the same recipes are used:  

The depth of the batter in baking pans

The depth of the batter which fills the baking pan will affect the outcome of the cake in terms of its volume and color. A baking pan which is too shallow for a large amount of batter will result in a cake which is cracked and the color to become too brown on the top. On the other hand, a baking pan which is too deep with little batter may crack in the center and result in poor browning. Thus, a baking pan with the optimal size should be used to produce the perfect cake volume with uniform browning. A cake which perfectly fills the pan to the top at the end of baking is usually optimal.

The material of the baking pans

Baking pans which are darker and dull will be better for heat penetration but may likely result in rapid heating of the outer layer before the interior expands optimally. This can cause the cake to crack and be humped on the top. On the other hand, baking pans which are shinier will absorb heat at a slower rate, which results in better overall texture and browning.

Baking formulations and conditions

The proportion of ingredients used can cause a wide range of variations in the cake. This is because cakes are very sensitive when the slightest alterations are made. These are some of the variations and its causes:

·         Fallen center

Too much sugar/ too much fat/ not enough mixing/ too much baking powder/ baking temperature too low/ Opening oven door too early

·         Dry crumb

Too much flour/ too much egg/ too little fat/ too little sugar/ overbaking

·         Dark crust

Honey/ overbaking/ too much sugar/ improper placement inside oven

·         Coarse texture

Too much sugar/ too much baking powder/ baking temperature too low/ not enough mixing

·         Poor volume

Too little baking powder/ baking temperature too low/ not enough sugar or fat

·         Humped

Too much flour/ too much mixing/ pan too deep/ oven too hot/ too little sugar/ too little fat/ too little liquid