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Without doing the actual laboratory testing, I will suggest that the batter weighs more than the baked cake. The logic is that the liquid batter undergoes chemical reactions releasing moisture and some gases while it bakes. The liquid batter becomes a solid (sort of) cake by loosing some of the liquid content in the heat of the oven. So, batter minus moisture equals cake; you remove less from the oven than you put in the oven. The difference is wafting in the air as aroma of fresh baked cake.

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13y ago
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13y ago

The ingredients to make the cake are heavier than the baked cake due to the batter giving off gases and moisture while baking.

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Q: Which is heavier is it th cake or the ingredients of making a cake?
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