Many home bakers face the issue of overmixed cake batter, which often results in a cake with a holey or irregular texture. The key to avoiding this mistake is to mix the ingredients only until just combined and do so gently to prevent incorporating too much air. Additionally, tapping the pan after pouring in the batter helps eliminate any lingering air bubbles that can also affect the cake’s structure. The main culprit for an undesirable texture is gluten, which develops with excessive mixing, leading to a denser, bread-like cake.
One of the common mistakes people make with cake is overmixing the batter, which can lead to a holey texture and dense crumb in baking.
The real issue with a holey cake is the development of gluten; as you mix, gluten forms, leading to a denser, bread-like texture.
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