Imagine this: You’re mix up a homemade cake batter and also everything appears to be going well. The butter and also sugar have creamed together perfectly — however after adding your egg the batter suddenly turns right into a curdled mess with lumps sitting in pools the liquid. What was when a glorious cake batter is currently a chunky disappointment. The phenomenon is referred to as breaking (or curdling), and is fairly common. Luckily it’s not that large of a deal, and also there are methods to rescue it — for this reason don’t freak out if this has happened come you!


To avoid your cake batter from breaking, usage room-temperature ingredients. Why? Cake batter is an emulsion of fat and also liquid. The fat resource is the butter or oil, and also the liquid originates from the various wet ingredients: water, milk, or eggs. Cake batter breaks as soon as the ingredient you are attempting come emulsify are too cold and also unable come combine.

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The many common cause of broken cake batter is cold eggs. When cold egg are added to room temperature batter they carry down the temperature that the entire mixture and cause it come break. The fat solidifies and also turns into small chunks. The very same thing can occur if you include cold milk.The ultimate means to protect against your cake batter from break is come bring every one of your ingredients to room temperature. This is why recipes point out “room temperature” in the ingredient list. A an excellent rule of thumb is come take every one of your ingredients out of the refrigerator one hour prior to you setup to prepare the cake batter. As long as your ingredients space at the very same temperature, they should be able to emulsify together.


One method to fix damaged cake batter is to add a little of flour, one tablespoon in ~ a time, until it smooths out again. The flour helps the liquid and fat come ago together and creates a smooth, lump-free mixture. The only thing to keep in mind is that it is feasible to add too lot flour come the batter and also negatively impact the structure of the cake. If your batter does not come with each other after a couple of tablespoons, don’t keep including more.

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Yes! damaged cake batter can it is in baked, and also it will typically result in a cake that’s totally useable. The structure of the cake may be a bit denser than a appropriately made batter, yet it should bake and taste simply fine. If you’re in a pinch you deserve to bake the broken batter together if naught happened. That isn’t the finish of the world, so there’s no need to freak the end if the happens.

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