What happens if you put yeast in cake?

Adding yeast to cake batter can have several effects on the final product, depending on the type and amount of yeast used:

1. Leavening: Fresh active yeast is a leavening agent, which means it produces carbon dioxide gas when fermented. When added to cake batter, yeast can cause the batter to rise during baking, creating a lighter, fluffier texture.

2. Fermentation: Yeast consumes the sugar in the batter and converts it into carbon dioxide and alcohol through the process of fermentation. This can result in a slight yeasty flavor and aroma in the cake, depending on the amount of yeast used.

3. Texture: The fermentation process can also affect the texture of the cake. Too much yeast or an extended fermentation time can lead to an overly fermented or "yeasty" texture.

4. Baking time: Since yeast is a living organism, cakes made with yeast will require a longer baking time compared to cakes made without yeast. This is because the yeast needs time to ferment and produce carbon dioxide, which helps the cake rise.

Overall, adding yeast to cake can alter the leavening, flavor, texture, and baking time of the final product. It is important to carefully follow a recipe that incorporates yeast to achieve the desired results. When in doubt, it's best to use a baking powder-based recipe if you're looking for a traditional light and fluffy cake texture without the yeast flavor or fermentation process.