Imagine this: You’re mix up a homemade cake batter and also everything seems to be going well. The butter and also sugar have creamed with each other perfectly — but after including your egg the batter suddenly turns right into a curdled mess v lumps sitting in pools the liquid. What was when a glorious cake batter is now a chunky disappointment. The phenomenon is referred to as breaking (or curdling), and also is relatively common. Luckily it’s not that big of a deal, and also there are means to salvage it — so don’t freak out if this has happened come you!


To prevent your cake batter from breaking, use room-temperature ingredients. Why? Cake batter is an emulsion the fat and also liquid. The fat source is the butter or oil, and the liquid comes from the miscellaneous wet ingredients: water, milk, or eggs. Cake batter breaks as soon as the ingredient you room attempting to emulsify are too cold and unable come combine.

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The many common reason of broken cake batter is cold eggs. When cold eggs are added to room temperature batter they bring down the temperature of the whole mixture and cause it to break. The fat solidifies and turns into small chunks. The very same thing can happen if you include cold milk.The ultimate method to stop your cake batter from breaking is to bring all of your ingredients to room temperature. This is why recipes point out “room temperature” in the ingredient list. A great rule of ignorance is come take all of your ingredients out of the refrigerator one hour prior to you plan to prepare the cake batter. As lengthy as your ingredients are at the exact same temperature, castle should have the ability to emulsify together.


One means to fix damaged cake batter is to add a bit of flour, one tablespoon in ~ a time, until it smooths out again. The flour helps the liquid and fat come ago together and also creates a smooth, lump-free mixture. The only thing to store in mind is that it is possible to add too lot flour to the batter and also negatively influence the structure of the cake. If your batter does no come with each other after a couple of tablespoons, don’t keep adding more.

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Yes! damaged cake batter can be baked, and it will typically an outcome in a cake that’s entirely useable. The texture of the cake might be a little bit denser than a effectively made batter, however it should bake and also taste just fine. If you’re in a pinch you have the right to bake the damaged batter as if nothing happened. That isn’t the end of the world, for this reason there’s no must freak out if that happens.

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