Why does cooked cake becomes sticky on cooling?

There are a few reasons why a cooked cake might become sticky upon cooling:

1. High Sugar Content:

* Simple sugars: Cakes with a high proportion of simple sugars like granulated sugar or corn syrup tend to be sticky. These sugars attract moisture and can make the cake's surface feel tacky.

* Sugar crystals: If sugar crystals haven't dissolved properly during baking, they can recrystallize on the surface of the cake during cooling, making it feel grainy and sticky.

2. Excess Moisture:

* Overmixing: Overmixing batter can develop gluten, leading to a dense cake that retains more moisture.

* Too much liquid: Using too much liquid in the recipe can result in a moist cake that becomes sticky as it cools and the moisture condenses on the surface.

3. Incorrect Cooling:

* Improperly cooled: If a hot cake is left to cool in a tightly sealed container, the trapped steam can condense on the surface, making the cake sticky.

* Cooling on a wet surface: Placing a hot cake on a damp surface can transfer moisture and make it stick.

4. Ingredients:

* High-fructose corn syrup: This ingredient is known for its tendency to make baked goods sticky.

* Honey or molasses: These sweeteners, while delicious, can contribute to stickiness due to their high moisture content.

Here are some tips to prevent stickiness:

* Measure ingredients accurately: Avoid over-measuring ingredients, especially liquids and sugar.

* Mix batter gently: Overmixing can lead to a dense, sticky cake.

* Cool cake properly: Let the cake cool completely on a wire rack, allowing air to circulate around it.

* Store cake in a dry, airtight container: Store the cooled cake in a container lined with parchment paper or wax paper to prevent sticking.

By paying attention to these factors and following good baking practices, you can minimize the chances of your cake becoming sticky upon cooling.