Does cake change density when it bakes?

* Evaporation: When cake batter bakes, the liquid ingredients (water, milk, eggs) evaporate. This reduces the overall volume of the batter, making it denser.

* Expansion: The leavening agents (baking powder or soda) release gases during baking, causing the cake to rise and become lighter and airier. This can make the cake less dense overall, but the density will still be higher than the batter.

* Proteins and Starches: The proteins in flour and eggs solidify and set during baking. Starches gelatinize and absorb water, which contributes to the cake's structure. These changes affect the density of the cake by creating a more solid structure.

So, the final density of a cake is influenced by the balance between the loss of liquid through evaporation and the expansion from leavening.

Here are some factors that affect the density of a cake:

* Type of cake: Cakes with more liquid tend to be denser than cakes with less liquid.

* Baking time and temperature: Baking too long or at too high a temperature can lead to a dry and dense cake.

* Ingredients: The amount and type of ingredients used can affect the density of a cake. For example, a cake made with whole wheat flour will be denser than one made with white flour.

In general, a well-made cake will have a balanced density, resulting in a light and airy texture.