Which of the following indicates that cake batter has been overmixed?

When cake batter has been overmixed, it develops a dense texture and a tough crumb. This occurs because overmixing incorporates too much air into the batter, which causes gluten to develop excessively. Gluten is a protein found in flour that provides structure and elasticity to baked goods, but when it becomes overdeveloped, it can lead to a tough and chewy finished product rather than the desirable light and tender texture expected in a cake.

A light, airy texture would indicate that the batter has been mixed just enough to incorporate the ingredients while still allowing for the formation of bubbles that create a softer, more delicate crumb. A dry, crumbly texture could suggest insufficient mixing or the wrong ratio of ingredients rather than overmixing. A shiny surface before baking generally indicates that the batter has been adequately mixed, incorporating air and creating a smooth viscosity. Therefore, a dense texture and tough crumb are the telltale signs of overmixing in cake batter.