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Thick batter vs runny batter

post #1 of 11
Thread Starter 
I made a chocolate cake over the weekend... the recipe i used was new to me. The batter was very runny, like soup and i was a little worried, as all of the batters I have used before were much thicker. My regular chocolate cake batter is very thick, I have to spread it in the pan.
Anyway, the thin battered cake was AWESOME. ( 'That Chcoclate Cake' from Scharffenberger and Steinberg: Essence of Chocolate cookbook)
The cake was very moist and tender. So my question is... does Runny batter make a better cake or did I just get lucky with this one? And which do you prefer to use, thick or thin?


ps I topped the cake with orange & dark chocolate ganache I whipped 2/3 of it and spread it over the cake and between layers, and left the other 1/3 runny and drizzled it over the top and ran down the sides. If you have never tried chocolate and orange, go for it... it's yummy.
Life is short, eat dessert!
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Life is short, eat dessert!
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post #2 of 11
i would like to know if there is an advantage of using runny batter over thick batter also....recently i made a peanut butter cake and the batter was thicker then i am used to....i was skeptical...but in the end it turned out wonderful! then a while back i made a chocolate cake that had very runny batter and maybe i did something wrong....but my cakes sunk in the middle and over flowed in the pans...it was just a disaster!....
that would be my 160lb, loves to eat cake scraps, lick frosting off the floor, lay right where i need to stand, wants to play fetch right in the middle of doing a shell border, dog for my avatar...gotta love him!
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that would be my 160lb, loves to eat cake scraps, lick frosting off the floor, lay right where i need to stand, wants to play fetch right in the middle of doing a shell border, dog for my avatar...gotta love him!
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post #3 of 11
I am just guessing here but I would assume that since runny batter has a higher percentage of liquid in the mix, it would be more moist. I have experienced this as well. I"m sure someone who is more familiar with the science of cake baking will be able to give a more accurate answer.
post #4 of 11
Thick cake batters results in a lighter fluffier cake and the thin soupy batter would be dense and heavy.
post #5 of 11

I find thick batter will result in dense, heavy cakes. Watery batter results in light and fluffy cakes - that's from my experience. I love watery batter because my cakes are more moist compared to a thick batter.

post #6 of 11
Quote:
Originally Posted by sugarlove View Post

Thick cake batters results in a lighter fluffier cake and the thin soupy batter would be dense and heavy.
 
That's my experience too. My chocolate cake batters are so runny you'd think they'd never bake up into a fudgy heavy cake, but I'm no food scientist so I don't know the how's and whys. And the thick batters, yep-light and fluffy!
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
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Birthday Cakes
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post #7 of 11

Yeah, I made Hershey's Perfect Chocolate Cake for my daughter, but with buttermilk and coffee instead of mild and water. It was extremely thin. Cake was good but did sink in the center even though it tested done.

 

Oh, and I agree, chocolate and orange are to die for!!!!

post #8 of 11

would you share your recipe

post #9 of 11
Quote:
Originally Posted by emymoore89 View Post
 

would you share your recipe

Oh, sorry! I haven't been on the computer in a while!

 

https://www.hersheys.com/recipes/recipe-details.aspx?id=184

 

Here's the link to Hershey's cake. All I do is replace the cup of boiling water with 1 cup of very hot coffee and replace the milk with 1 cup buttermilk.

If you want to add the orange flavor, replace part of the vanilla with orange extract (maybe 1/2 tsp.).

post #10 of 11
I think it really depends on how you are using the cake. If you are stacking them the batter should be thicker so the cakes won't get squished. Just to decorate one single layer, sure why not make it fluffy! Also, it really depends on how you like your cake, but personally I like it fluffy.
Happy baking!
post #11 of 11
I think it's the type/flavor of cake you want because in the recipes you use different amounts of sugar and flour etc.
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