- Why is my cake batter thick and sticky?
- What should the consistency of cake batter be?
- How do you make thick batter runny?
A tacky top is typically caused by covering or wrapping the cake before it’s completely cooled. This traps moisture inside, causing that sticky texture. Avoiding this pitfall is easy, just let the cake sit on a wire rack until totally cool.
The perfect consistency of pound cake batter is thick, kind of like pancake batter. It’s okay if it’s a little clumpy, you might see granules of butter but they will melt when it’s baked. Over mixing butter/pound cake batter can result in a bready cake so make sure you don’t go on mixing for too long.
Always beat the batter on low to medium speed. Use the amount of time stated in the recipe, otherwise batter may get too much running consistency. If batter is runny even after following this step add flour to the mixture one tablespoon at a time.