If you put too much water in a cake mix, several things can happen:
Texture and Consistency Issues: Adding too much water can make the batter too thin and runny. This can result in a cake that doesn't rise properly and has a dense, gummy, or rubbery texture. The excess water can interfere with the development of gluten in the batter, leading to a less desirable crumb structure.
Longer Baking Time: The increased moisture content in the batter may require a longer baking time. The excess water needs to evaporate during baking, which can prolong the baking process and potentially affect the final outcome of the cake.
Sogginess: Too much water in the cake batter can lead to a soggy and undercooked center, even if the edges and top appear fully baked. The excess moisture can prevent the cake from setting properly in the center, resulting in a wet and uncooked texture.
Flavor Dilution: The excess water can dilute the flavors in the cake, making it taste less rich and intense. This is because the water can weaken the concentration of other ingredients, such as fats, sugars, and flavorings.
To avoid these issues, it's important to follow the instructions provided with the cake mix or recipe. It's always best to measure the ingredients accurately and add the recommended amount of water to achieve the desired consistency and texture. If you accidentally add too much water, you can try adjusting the batter by adding a small amount of additional dry ingredients (such as flour) to compensate for the excess moisture. However, it may not always be possible to fix the texture and taste completely once the batter is mixed.