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What Happens When You Overmix Cake Batter

Overmixed Cupcakes

My cupcake recipes like my famous vanilla cupcake recipe and chocolate cupcake recipe often contain the instruction “mix until just combined.”  Today, inspired by Craftsy’s free (to Cupcake Project readers) baking basics course, I want to talk about what that really means and what happens when you overmix cake batter.

What Happens When You Overmix Cake Batter?

Mixing batter until “just combined” means that you should stop mixing as soon as you can’t see the ingredient that you just added.  For example, if you are adding flour to butter and sugar, you should immediately stop mixing once you no longer see any white powder.

You may have read that when you overmix cake batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture.  This can be beneficial in cookies, but it’s not so great in cakes and it’s an archenemy of flaky pie crusts.  I’d heard that as well, but until I saw the great visual of an overmixed cake in Craftsy’s Baking Basics course, I’d never thought to purposely make an overmixed cupcake to see (and taste) what happens.

For my experiment, I mixed my Ultimate Vanilla Cupcake batter for an extra three minutes on high speed above what the recipe calls for.

Overmixed Cake Batter

Look how different the batter looks in each liner – the white liners’ batter is mixed correctly and the red liners’ batter is overmixed.  The batter in the red liner was much smoother and more dense (almost like cookie dough).  I’ll admit that when that when the cupcakes came out of the oven, I worried a bit that my experiment was a bust.  The overmixed cupcakes looked nicer than their correctly-produced sisters.  Both cupcake variations had perfect domes, but the overmixed ones looked cleaner and had fewer crumbs.  If they tasted better, it would have been overmixed cupcakes for the win.

Once I tasted the two cupcakes, there was no contest.  The overmixed cupcake was dense as pound cake and gummy; it stuck to the side of my mouth as I ate it.  The correctly-mixed cupcake was light and airy and, well, the Ultimate Vanilla Cupcake.  Also interesting was that by the time we took the photo (the next morning), the overmixed cupcake had sunk and lost its dome while the properly mixed cupcake still looked perfect.

 

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19 comments on “What Happens When You Overmix Cake Batter”

  1. Barbarasays:

    Thanks so much for the free Craftsy class! I’m headed over to watch it right now!

    • This I now 2018. I am a totally blind woman who has had no real teaching when it comes to baking. I have been very I have a strong desire to want to bake cakes for other people. If this baking basics is free for Project Cupcake subscribers, I fully intend to take advantage of that online class. I have needed something like this my entire life. I think I am probably going to have to do the leveling of dry ingreedients a little differentl because of my blindness. Thank you so much. I am looking forward to meeting all of you, online, of course. Finally, someone has explained to me what happen to cake batter when it is overmixed. s y s

  2. Minhsays:

    Thanks for that Craftsy class! <3

  3. Thank you Stefani, I’m just signed up (wich was really easy) and now I’m watching the class… :)

  4. Yes you are right. I Like that your post. I think helpful for somebody.

  5. Faithsays:

    Not free anymore :-(
    Coupon expired.. now $20.
    Thanks for the tips tho.

  6. I love this recipe! Do you think it would work to substitute some of the flour for cocoa powder and the cranberries for cherries and make chocolate cherry muffins? Thanks!

  7. Carolynsays:

    I just discovered your blog. This coupon is expired, boo!

  8. bari'atusays:

    Thanks stef.a lot

  9. Debra Mullinssays:

    love your recipes

  10. skylasays:

    i love to bake

  11. Edlyn Nunosays:

    This is great help thank you. I’ve been looking for something like this

  12. Christine Melesays:

    I wasn’t able to go to CRAFTSY, having been sick. The coupon ” has expired “,i am sorry.

  13. KEKEsays:

    Definately siging up for the class! Thanks! And this post was very helpful. I’ve just decided to venture into cupcake making for events.

    I love baking, its my happy place, but I’m trying to learn as much as I can from the pros now. :)

  14. Mariannesays:

    Hi…I wanted to take advantage of the free basic baking course that you mentioned on your blog. But when I clicked on the link, it’s saying I have to pay $14.99. Is there a code that I need to enter or has your offer expired? I’m really interested in taking the class. Thank you.

  15. patience udohsays:

    Hello Good evening,

    Thanks a million for sharing.

    Best Regards and God bless

  16. Ravensays:

    This article, which I see due to specifically looking for this answer, doesn’t explain anything at all in regards to it’s title. For one thing WTF is a COMPLETED cup cake “sinking” even though it is a physical, solid item which cannot lose mass, nor is it a scientifically-dense special substance that can imprint your counter, and what the hell can “having a dome” or not have to do with whether a cupcake or any food item is good? Next, you say it “sticks to your mouth”, this is a baked desert, this is a cupcake, that is what cup cakes are supposed to do. Lastly you say it is “chewy”, so that is one single word of description in your entire “article” (which is in quotes because an “article” must be longer then one word or one sentence (“Makes it chewy.”), and additionally no one knows what that means if a cupcake is described as “chewy”.

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