Cake sinking why

This article will share why cakes sink in the middle and what you can do to stop it. There are quite a few reasons. An underbaked cake is the most common reason why you ended up with a sunken-in middle.

The cake simply did not have enough time in the oven to create the perfect texture throughout. How can you fix this? Just bake your cake a little bit longer. A few extra minutes will do the trick. Stick a toothpick into the center of the cake and pull it out. Is it clean, except for a few crumbs?

If not, let it keep cooking. Also, consider the fact that some ovens run hotter or colder than others. Your cake recipe calls for a leavening agent such as baking soda, baking powder, or both.

If you use too much than necessary, the cake will rise too quickly. When your cake appears puffed up and ready for action, you will likely take it out of the oven, and the middle will start to sink. This is all due to the leavening process.

Leavening agents create a gas in the cake that helps it to rise. Get creative and impress your guests! Use a small glass or cake ring to cut the entire hole out to look like a ring cake. No one will ever know it was meant to be anything different.

So if your cake sinks in the middle:. Have you ever had to save a sunken cake before? If so, how did you rescue it? Home About Cakery Contact. It happens to the best of us — sometimes our cakes sink in the middle.

We may cry a bit, we may get angry, but we do not have to throw the cake away. Thankfully, this cake was a tester cake in preparation for a special event coming up which needed to meet these requirements: 1. A three tier, naked chocolate coconut cake recipe 2. Sturdy enough to hold several layers 3. Tasted great 4. One that could be easily converted into three different cake tins.

Not so hard right? Well… I started with a basic chocolate butter cake recipe I was happy with and began altering it to fit the criteria. But I was wrong. This helps the layers bake more evenly and quickly, because they help conduct heat into the center of the cake layer.

This will help ensure that your cake layers a similar thickness to what the recipe intended. If you find yourself with a cake sunk in the middle, there are a few things you can do to fix it. The easiest and quickest fix is to level the cake layer. This allows you to cut away the under-baked or raw section, and leaves you with a level, undimpled cake layer. However, this only works the center only sinks a bit.

If you notice that the center of your cake sinks right after you take it out of the oven, you can pop it back into the oven for a couple minutes. If all else fails, you can cut away the undercooked sections and just fill the cake in with a bit of extra frosting. I hope you found this post helpful, and that your cake layers bake through fully and rise nice and high from now on?

Hi, I have been baking the same cake for last 20 odd years with no problem. It bakes flat with baking strips and always baked light fluffy and moist. I have just moved and lately my cakes get a crack on the top even with baking strips.

And they dip on the sides. I have tried lowering the oven temp and baking longer. My baking powder is fresh, the ingredients are room temp. I don't know what else to try. Thank you. I baked a cake and substituted the flour with ground old fashioned oats.

I also substituted the 1 tsp of low fat lemon yogurt with 1 tsp of non fat plain yogurt and added 1 drop of lemon extract. I have tried baking at for up to 40 minutes, for 30 minutes and for 35 minutes. The best results were at for The cake rose nicely but as it cooled, it sunk and was slightly under baked on the very bottom.

Suggestions for fixing this? Originally recipe calls for 1 tsp baking powder. I tried with 1 tsp and with 2 tsp. Same results. Thank you for this good information. I have been baking a chocolate cake for a good number of years.