Bouncy Chewy Rubber Cake

Reincarnated.

Once upon a time I made a cake for my dad--one of my very first cooking creations. My parents went out to dinner and while they were gone I made him a cake. When they got home, I surprised my Dad with the birthday cake! He took one bite, then started to scrape the frosting off. He then proceeded to stretch the cake out and play with it. I had created a bouncy, chewy rubber cake.

RUBBER CAKES BECAME THE NAME FOR THE WEBSITE. SEE WHY HERE>>>>

What Makes a Cake Rubbery and Chewy?

I did a lot of research online about this and found that a cake becomes rubbery and chewy due to several reasons:

• Overmixing of flour activating the gluten
• Incorrectly creaming the butter and sugar
• Use of too much oil
• Overcooking the cake
• Overbeating your batter
• Distraction--I added this one. It's the #1 reason food doesn't turn out in our house
• Humidity

Other Causes

These are some of the most major reasons for a cake that is too dense and rubbery. Mug cakes that are rubbery are also pretty common and largely depends on the ingredients and cooking time. Cakes in general take some education and time to learn to perfect. Don't feel bad. I've been doing this thirty years and now create quite the collection of gluten free rubbery cakes.

How to Make a Rubbery Cake

First off, I had to go back to a place of inner ten year old. What would I have done back then? Luckily for me I got one of my nails ripped off during the making of this cake and had to go find nail clippers. So the batter got mixed for a very, very, very long time. I also used melted butter and overbeat the butter, sugar and egg.

Fingers crossed this works!