Cake flat

O

oli

Well-known member
I have over the years been not overly impressed by the height of my finished cakes. My cakes once baked come out rather flat.

I don't see how I can split my layers, as the recipe calls for, when they are rather flat. I looked at the cake and I think to my self, I could use this recipe again to make my other layers and then I would have the right number of layers.

My baking powder expires in 2015 so I don't think it the baking powder. When mixing in my KA, I am using my paddles, should I have used the whisk?

My egg whites are at room temp. My pans are greased with a wax paper on the bottom and greased on the sides.

I used buttermilk powder instead of regular.

http://www.fabulousfoods.com/articles/955247/raspberry-almond-cake-recipe

 
You might be running in to an issue with the use of baking powder with the buttermilk.

Two things might be happening to interfere with the rise - usually baking powder is used with non-acidic ingredients, since it already has an acid in it. The acid in the buttermilk might be interfering with the process. You might need to add a small amount of soda to make it rise more. I'm not sure of the proportions - someone more knowledgeable about the chemistry of baking would be able to give more insight.

Another thing is how you are reconstituting the buttermilk powder when adding it to the batter. Some folks experience needing to reconstitute it before adding, and others say you can add the powder and the appropriate amount of water in to the batter separately.

 
Test your baking powder, even if it expires in 2015. . .

drop a teaspoon into a half cup of cool room temp water. It should bubble ferociously. I live in a fairly dry area of the country and my baking powder will last for a while. If you live in a more all-around humid area, your baking powder will deteriorate faster. If your cakes are indeed so flat as to make you wonder how you could split the layers, you seem to be not getting much of a rise from your baking powder.

I just looked at the amount of baking powder in the Dream Cake recipe--this is quite a bit for 2-1/4 cups of flour; I make biscuits with 2 cups of flour that will rise just fine with 2 teaspoons (or even less) of baking powder. 3 weeks ago, I checked my ne baking powder as mentioned above and it is indeed very active. I checked the old batch, and it barely looked bubbly when placed in water; it was mucho decrepit.

A whisk should incorporate more air into your batter, but check your baking powder.

If your baking powder is flat, try buying smaller cans and storing the baking powder in a glass jar with a TIGHT fitting lid.

 
You could try an extra 1/2 tsp baking soda WITH the baking powder . , ,

Baking powder AND baking soda (must be with an acidic ingredient, like liquid buttermilk) will give a better rise than either alone, but still, check your baking powder.

smileys/smile.gif

 
Not much action from the baking powder, just a wee bit

so that's the culprit. Still for future reference would it be not a good idea to add a bit of baking soda to the recipe even it doesn't call for it?
I live about 5 miles from the ocean, called Harbor City.

 
For that cake I would add 1/2 teaspoon along with the baking powder. . .

YOu only want to add soda(baking) when you have an acid ingredient though. I don't recommend it in this case.

In the dream cake recipe, if you want to try it, get all of your ingredients together, use LIQUID buttermilk, cultured liquid buttermilk, and, of course, get some fresh baking powder, and then try the cake

Since you live close to the ocean (more humidity), I suggest testing the baking powder as soon as you get it home. If it doesn't fizz violently, take it back! Don't make the cake unless you are sure you have good baking powder. And I would not monkey around with adding baking soda; if you baking powder is fresh and active, you won't need the baking soda, and with only baking powder, you will get the flavor intended in the recipe.

 
Yes, I think you should be using the whisk instead of the

paddle. They speak about getting a lot of air into the mixture.

 
I try to remember to write the date I opened it on the lid & replace about

once a year, but mainly because it is so humid here & powdered things don't keep well.

 
I live in a dry area and I just tested the tail end of a can of Rumford Baking Powder and . . .

it was barely fizzing. Bought a new can and it zipped.

I try to remember to test my baking soda in the fall, before "baking season" because the powder sets all summer when it is hot and I do not bake if I can avoid it.

In the above case, my biscuits were not rising as they usually do. My recipe calls for both buttermilk and baking soda AND baking powder. They were rising to a certain extent but seemed off to me. BINGO! The light went on and I tested my baking powder and it was the problem. Usually I go through baking powder quickly but now that I only have 3 adults in our house, and one is trying to lose weight, I just don't roll out the biscuits and such like I used to!

 
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