Baking & Pastry > Baking Techniques & Tips > Troubleshooting Common Baking Issues > Why Cakes Sink in the Middle
Understanding and Preventing Sunken Cakes
Why did my cake sink? This is a common baking frustration. Learn the most common causes of cakes sinking in the middle and how to avoid this problem. We'll explore issues like over-mixing, incorrect oven temperature, and imbalanced ingredient ratios.
Ingredient Imbalance
An imbalance of wet and dry ingredients can cause a cake to sink. Too much liquid or fat weakens the structure. Ensure you measure ingredients accurately, using measuring cups for dry ingredients and a liquid measuring cup for wet ingredients. Pay close attention to the recipe and avoid substitutions unless you understand their impact.
Over-Mixing the Batter
Over-mixing develops too much gluten, resulting in a tough cake that collapses easily. Mix until just combined. For most cakes, this means mixing until the dry ingredients are incorporated into the wet ingredients, but no longer. A few streaks of flour are okay.
Incorrect Oven Temperature
If the oven temperature is too low, the cake won't set properly and may sink. If it's too high, the outside will cook too quickly, creating a crust that prevents the cake from rising evenly, and the center may remain undercooked and collapse. Always use an oven thermometer to verify your oven's accuracy.
Opening the Oven Door Too Early
Opening the oven door during baking causes a sudden temperature drop, which can lead to the cake sinking. Resist the urge to peek until the cake is nearly done, usually around three-quarters of the way through the baking time. You can check for doneness with a toothpick inserted into the center.
Using Expired Leavening Agents
Baking powder and baking soda lose their effectiveness over time. If they are expired, your cake won't rise properly and may sink. Test your leavening agents by adding a teaspoon of baking powder to hot water or a teaspoon of baking soda to vinegar. If they don't fizz vigorously, they need replacing.
Underbaking
If the cake is not fully baked, the center will be soft and may collapse after it's removed from the oven. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out with wet batter, bake for a few more minutes and test again.
Pan Size and Depth
Using the wrong size pan or overfilling the pan can cause uneven baking and sinking. Use the pan size specified in the recipe and avoid overfilling the pan more than two-thirds full.
Altitude Adjustments
At higher altitudes, air pressure is lower, which can cause cakes to rise too quickly and then collapse. You may need to adjust the recipe by reducing the amount of leavening agent or increasing the liquid. Research high-altitude baking adjustments for best results.
FAQ
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How can I tell if my baking powder is still good?
Mix a teaspoon of baking powder with a half cup of hot water. If it fizzes vigorously, it's still good. If it doesn't, it's time to replace it. -
What if my oven temperature is inaccurate?
Use an oven thermometer to monitor the actual temperature. If it's consistently off, you may need to adjust the temperature setting accordingly or have your oven calibrated. -
Can I save a cake that has already sunk?
Unfortunately, a cake that has already sunk cannot be fully recovered. However, you can cut off the top, frost it, and serve it as a layer cake or trifle.