Depending on how your cake broke, your best option might be to “glue” it back together. Think of the frosting as mortar and spread it in and around the crack to get the cake to hold. Then frost all around it to cover the mistake, chill, and voila!
If, however, the cake has cooled down enough to be warm to the touch or you've sliced into it only to find a liquid center, replace the slice, place it back into the original cake pan, cover it with foil, and place in a low oven (about 300 degrees F or 150 degrees C) until it is baked through.
Soak your cake in milk or cream.
The idea of soaking your cake in milk seems daunting, but trust me — I've tried this a few times when my sponge cake came out dry. Soaking your cake in milk or cream is one of the best ways to moisten a dry cake.
Make a simple syrup (boil equal parts sugar and water) to brush the outside and let soak into the overcooked cake. If the cake has a thick layer of burnt crust, you can use a serrated knife to shave off the outer layer.
Yes! Broken cake batter can be baked, and it will typically result in a cake that's totally useable. The texture of the cake may be a bit denser than a properly made batter, but it should bake and taste just fine.
Don't worry about it! Pound cakes often have cracked tops because the batter is so dense. The exterior of the cake cooks first, which can cause the batter to rise up and crack in the center.
Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired.
The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome.
Typically, a cake will only stay fresh for up to three or four days before the moisture is drawn out and the texture becomes drier. A cake can last in a fridge for a little bit longer if it has been frosted as the frosting keeps the moisture in the sponge.
Is a sunken cake still edible? If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off.
First, if your oven presents you with an undercooked cake, do not eat it. Per Healthdigest, consuming undercooked eggs is a one-way ticket to foodborne illness. That being said, you don't need to throw out the cake and start over, either.
Can you Rebake a cake if it's undercooked? If you catch it in time, then yes, you can rebake a cake if it's undercooked. However, if the cake has cooled all the way, unfortunately, you cannot rebake it. The cake would become dry and not fluff up the way it is supposed to after cooling.
You overbaked your cake
Overbaking is one of the most common culprits which can lead to a cake falling apart. What is this? Overbaking will dry out your ingredients and leave you with a cake that doesn't have enough moisture to remain bound together when you're cutting it.
Formulate a cake soak: You can make a cake soak using simple syrup (equal parts sugar and water), evaporated milk, buttermilk, or a liqueur. With a wooden skewer or toothpick, pole holes in the cake. Then use a pastry brush to blot the liquid over the surface of the cake layers to moisten the cake.
When overcooked, a cake will come out hard and dry, and when undercooked, it has a gummy and dense texture.
A properly baked cake is sublime. It's tender, moist, and has a perfect crumb. An overbaked cake, on the other hand, can be dry and tough. And maybe worse, an underbaked cake is gummy and dense.
On a microwave-safe plate lay down one piece of the dampened paper towel, then place your stale cake down, followed by the second piece of damp paper towel on top covering the surface of the cake. Then, microwave for two 20-30 second intervals. If you feel like you need more time then go for it.
Your perfectly moist cake, no matter how well wrapped, will start to dry out after a day in the fridge.
By changing up the liquid—try cream, milk, coconut milk, apple cider, brewed tea or coffee, lime or grapefruit juice, root beer—and adding spices, extracts, herbs, and liqueurs, you can enhance the taste of a plain cake.
Cakes become spoiled due to a confluence of elements, the most important of which are the presence of moisture, temperature, and microbes.