The dough should be like
a very thick cake batter.
Not exact matches
German
cake batters are often
very thick and barely pourable.
The
batter for the
cake is
very thick.
The
cake batter will be
very thick, but should pour easily into the greased pan.
This Cherry
Cake has a sponge - like
batter that is made by first beating the eggs with the sugar until
very thick and light colored.
Only issue I had was a little trouble mixing the
batter, it was
very thick... I ended up using just over a box and a half of
cake mix in a double batch.
If you
batter looks
very thick, add a splash more of your milk until smooth and more like a
cake batter.
A: If your
batter is
very thick, and there is little bit more of leavening agents the top of the
cake might crack.
The same thing,
very very thick batter and tiny bundt
cake.