If you make a cake batter too thin, several things can happen when you bake it:
Excessive Spreading: The thin batter may cause the cake to spread too much during baking. As the cake rises and sets, it may not have enough structure to hold its shape, leading to a flatter and wider cake than desired.
Uneven Texture: A thin batter can result in an uneven texture in the baked cake. It might lead to a cake that is too dense or gummy in some areas and overly airy or full of holes in others.
Overbaking: Thinner batter can cause the cake to bake faster than expected. Since the cake's depth is reduced due to the batter's thinness, the cooking time might need to be adjusted to prevent overbaking or burning.
Dryness: A thin batter can result in a cake that is dry and crumbly. The excess liquid may evaporate during baking, leaving the cake with insufficient moisture.
Lack of Structure: The thin batter may not be able to trap and hold enough air during baking, leading to a cake with less volume and a tighter crumb structure.
To avoid these issues, it's crucial to achieve the right consistency for your cake batter. If you find that your batter is too thin, you can try adjusting it by adding more dry ingredients like flour or reducing the liquid components. Conversely, if the batter is too thick, you can add more liquid, such as milk or water, to achieve the desired consistency.
Remember that the correct consistency of cake batter is essential for producing a well-textured, evenly baked cake. Always follow the recipe instructions carefully and make adjustments as needed to ensure a successful outcome.