If your cake batter is too thick, there are a few adjustments you can make to fix it and achieve the desired consistency. Here are some methods you can try:
Add liquid: Gradually incorporate small amounts of liquid into the batter, such as milk, water, or any liquid specified in the recipe. Add the liquid in small increments, mixing well after each addition, until the batter reaches the desired consistency. This should help thin out the batter.
Use additional eggs: Adding an extra egg or two to the batter can help increase the moisture content and make it less thick. Beat the eggs separately and gradually add them to the batter, mixing well after each addition.
Adjust with more fat: If the recipe allows for it, adding a bit more fat, such as melted butter, vegetable oil, or yogurt, can help loosen up the batter. Add it gradually while mixing until you achieve the desired consistency.
Add a liquid flavoring: If your recipe calls for a liquid flavoring, such as vanilla extract or a fruit juice, you can add a small amount to the batter. Not only will it add flavor, but it can also help thin out the batter slightly.
Heat or warm the batter: In some cases, gently heating or warming the batter can help soften any solid fats or thick ingredients in the mixture. Be cautious not to overheat the batter or cook the eggs if present.
Remember to make adjustments gradually and mix well after each addition. The goal is to reach a batter consistency that is pourable but still has enough structure to hold its shape while baking. If you're unsure about the appropriate adjustments for your specific recipe, consulting a similar recipe or a baking expert can provide further guidance.