Great question, Elisa. If the recipe is calling for the creaming method, it's possible that the butter and sugar were over-creamed which leads to a gummy texture. If it wasn't a creamed cake, it's possible that either the batter was a bit over-mixed, or if it just needed a few more minutes in the oven. There are definitely many factors that can lead to a gummy cake, but the most important thing is that it tastes great! Happy baking. Annabelle@KAF

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