If cake batter is good, will the cake be good?

[Bernadine]

I fucked up the recipe and only added one cup of sugar instead of two.  The batter tastes sweet enough.  What are the chances this cake turns out ok?

[sonrisa]

It's not a guarantee, but helps. You can always make a sweeter frosting than you planned.

[lime]

I've never had good batter turn into a bad cake, unless I over/undercooked it.

[Muddled]

High.

[Bernadine]

It's a layered coffee cake, no frosting. I had already layered it in the pan when I realized I was short on the sugar. I'm keeping my fingers crossed.

[bonquiqui]

If it's already in the pan, and you can't add more, I would just go with it.  If the batter tastes good, then I would guess the cake would as well.  

[TC]

I bet it'll be fine. I halve what it calls for in sugar a lot unless I'm feeding guests and even then I only do the full amount because it feels weird skimping my guests on sugar. You could serve it with a little sprinkle of powdered sugar?

[tacokick]

Add streusel?

[isabel]

Nov 6, 2013 0:18:48 GMT -5 tacokick said:

Add streusel?

This was going to be my suggestion.

[glassofsyrah]

How did it turn out?

[bonquiqui]

Nov 6, 2013 0:27:53 GMT -5 glassofsyrah said:

How did it turn out?

I was just wondering this myself

[lexxasaurus]

It's not necessarily whether the batter "tastes good" but if there's a good dry/wet ratio. I would have scooped it back into the bowl and added the extra but hopefully it will turn out good!