If you love to bake you’ve surely encountered this problem; cake tunnels. There are many reasons why this can happen so you have to test and see what will work best f
or you in order to solve the issue. Cake tunnels might not affect the flavor of a cake but we bakers like to have a nice crumb on our cakes, and tunnels are really not attractive. If they’re too big they can change the texture of the cake and we don’t want that either.
So let’s go through a few things you can check to ensure you have a cake with an even crumb.
saud qureshi :-founder of sq cake
The first thing you might want to make sure is not to overmix a cake batter. Over mixing can create gluten formation. I won’t go into the science of gluten so I don’t make this a lengthy blog. If you’re overmixing your cake batter, it can create the gluten. The gluten combined with the liquids (water or milk), plus your chemical leaveners (baking soda or baking powder), can produce bigger pockets of air instead of the tiny pockets we are looking for. This is why we avoid over mixing the batter.
