If the cake dropped too low to level and work as a layer, consider repurposing it. Leftover cake can be used as an ice cream topping, for example, or as the base of homemade cake pops. Unfortunately, if your fallen cake is under-baked and still batter-like in the middle, you may be dealing with risky food-safety issues. Click here to cancel reply. Remember me. Lost your password? Privacy Policy. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.
LOG IN. Search for:. Poor Planning If you forgot to add the eggs at the right time and then mixed them in later, you may pay the price with a fallen cake. Not Enough Emulsification The term sounds more complicated than it is. Too Much Leavening You need leaveners, like baking soda and powder , to make your cake rise. Geography Are you in a hot, humid climate? Sign up for our newsletter. The batter was heavy. I also forgot to read the reviews.
Chocolate is ok gooey as long as baked. The lower oven is a great idea for long baking and not browning edges. Ty for all. It was not spongy I have baked my lemon drizzle cake scores of times with great results but the last 4 cakes have been a disaster.
They start to rise in the oven then towards the end of cooking time suddenly sink!! I use cake baking insulated strips around my cake pans to help the cakes bake evenly. You can buy them anywhere they sell baking supplies. You soak them for 15 minutes, squeeze out excess water and then wrap them around your round, square or rectangle pan. The strips come with T Pins to hold them together while baking. They make professional looking layer cakes. Thank you so much for this thorough explanation!
The ideas for rescue of a sunken cake are wonderful to know. Excellent advice. Cakes can also fall if they cool too quickly, depending on the structure. Leaving them in the shut-off oven with the door open for a while can help. First time baking a vegan chocolate cake.
It sunk in the middle so I will know how to deal with this problem when I bake it for the 2nd time. Easily understandable instructions.
Thank you I will try that. I have moved house and have never had an Electric fan oven. Mine was gas. I followed my recipe exactly it rose nicely then sank, it was a flourless orange cake. Very disappointed. Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out. Fast Food. Baked Goods. Cooking Equipment. Food Industry. Famous Chefs. Culinary Techniques. Cooking Schools. World Cuisine. Grain Dishes. Party Snacks. Breakfast Foods.
Special Diets. Patricks Day. Welcome to Delishably. I live in Bedfordshire, UK, where I run my own cake design and decorating business. Each of these problems and solutions is discussed in more detail below. Pitfall Solution Incorrect oven temperature Check your oven with a heat-proof oven thermometer.
Underbaking the cake Test for doneness: A toothpick or skewer should come out clean. Expired baking powder Make sure your baking powder is still good. Too much baking powder or baking soda Measure your ingredients carefully. Incorrect measurement of other ingredients Measure all ingredients carefully. Closing the oven door too sharply Be gentle when you close the oven door.
Mixing the ingredients in the wrong order Follow the recipe instructions exactly. Incorrect moisture levels If you live in a humid climate, take extra precautions. Incorrect pan size Make sure to use the correct pan size. Batter sitting too long before baking After mixing the batter and pouring it into the pan, place the pan into the preheated oven right away. Related Articles. By Sourav Rana. By Amanda Lorenzo. By Linda Crampton. By Travel Chef. By Charles Kikas. By Kiwisoutback.
By Rickrideshorses. There are a number of things that can happen to the ingredients in the mixing and baking process that can alter our end result. Allowing your butter and eggs to warm up to room temperature is a critical step that many may miss. Cold eggs do not blend the way that room temperature eggs do. Using cold eggs in your cake batter can result in pockets of batter that are not properly blended.
These unblended pockets can cause a cake to collapse. Butter is another ingredient which we should allow to reach room temperature. Room temperature butter is soft and easy to blend, unlike cold butter. If we go too far and melt the butter, that can cause the texture and consistency of the cake to alter. Watch this short video from the Rachael Ray Show to see the effects of blending cold ingredients:.
Each ingredient has a specific effect within your cake. Making adjustments to the ingredients or not measuring them properly can be causes of a sinking cake. Another problem often lies with a mistake in the leavening agents baking soda and baking powder. When adding Baking Soda and Baking Powder to your batter, keep these tips in mind. High humidity can add moisture to your dry ingredients and cause them to condense. If you are in a humid area, consider storing your dry ingredients in the freezer to help avoid this problem.
Measuring the ingredients by weight can also help you make sure you get the right amount of each. Areas of high altitude present their own host of issues for baking. High altitudes have less atmospheric pressure and oxygen, which can cause baked goods to lose moisture faster, for example. In regions at more than 3, feet above sea level, you may need to make adjustments to the recipe, oven temperature, and bake time. See my 7 Practical Tips for Baking in High Altitudes for help with how to make these needed adjustments.
Over mixing creates too much air within the batter that later escapes during the baking and cooling process. This will cause the middle of the cake to drop in the end. Rather than beating the batter until it is completely smooth, you should fold the dry ingredients into the wet ingredients in order to not add this extra air to the mix. If you need to use a mixer, the best way to do this is with a low speed and mix for less than three minutes. The chemical reaction begins as soon as you combine your wet and dry ingredients.
At this point, you will want to get the batter in the oven as soon as possible. Preferably, you will get all of your batter into the oven in less than 20 minutes after folding the wet and dry ingredients together. Now that we have got the ingredients, mixing, and timing down, we move on to the actual baking of the cake.
A lot can happen to the structure of your cake here too.
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