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Why did my cake turn out spongy and thick/heavy?
I checked it with a tooth pick and it was done after 40 minutes, it was 2, 9 inch rounds and it was the butter cake recipe from wiltons. I followed all the directions exactly and cooked for the amount of time specified so why did it turn out heavy and sponge like? How to avoid this in the future?
Most likely, you overmixed. When you mix cake batter too much, it develops the gluten in the flour, making it too dense and heavy. This is a very common mistake. Try the same recipe again and only mix long enough to incorporate the ingredients, not a second longer. If there is a small lump or two, don't sweat it. Baking is chemistry, and what seems like a small thing, like how long you mix can make an enormous difference.
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