Why does baking dough/batter taste sweeter than baked goods even though it’s the same amount of sugar? (ex. Cake batter vs cake w/o frosting)

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Why does baking dough/batter taste sweeter than baked goods even though it’s the same amount of sugar? (ex. Cake batter vs cake w/o frosting)

In: Chemistry

When the batter is cooked it expands in the pan lowering the density of the cake batter. So one bite of the cake has less sugar than a similar sized bite of cake batter.

As a heads up the reasons why packaging says not to eat raw batter is that raw eggs can contain salmonella and raw flour can have e coli, either of which lead to mild to severe food poisoning.