6 Solutions When Your Cake Sunk in the Middle

5 Ways to Prevent Cakes from Sinking in the Middle

clendar September 21, 2024

clendar 11 minutes

84047 Viewers

Summary:

Have you ever baked a cake, only to see it collapse in the middle? This issue affects many bakers. Experts suggest that incorrect oven temperature, expired leavening agents, or overmixing are common causes. But don’t worry—there are simple fixes to prevent this problem!

Many home bakers ask, ‘Why do cakes sink in the middle?’—a common frustration that can ruin an otherwise perfect cake. If you want to know the reasons and how to fix it, you’re in the right place. Keep reading to learn how to solve this problem.

6 Reasons Why Cakes Sink in the Middle

A sunken cake is frustrating, but don’t worry—there’s a science to perfect baking. Incorrect oven temperature, expired baking powder, or overmixing can lead to this issue. Fortunately, with a few simple adjustments, you can ensure your cake rises beautifully. The most common yet overlooked reasons why do cakes sink in the middle may include:

1. Inaccurate Oven Temperature

The wrong oven temperature can ruin your cake. Sadly, not all ovens heat the same. If your oven runs too hot or cold, it can cause problems.

A cool oven means your cake may not bake fully. Even if you follow the recipe, the cake might stay raw in the middle. A hot oven, on the other hand, can brown the cake too fast. This makes it look done, but the center stays wet. As it cools, the middle will sink because it never set properly.

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2. Old and Excessive Baking Powder/Soda

Baking powder and baking soda help cakes rise. They create tiny air bubbles when heated. The batter bakes around these bubbles, making the cake firm and spongy.

If your baking powder or baking soda is past its expiration date, it may lose its leavening power, preventing the cake from rising properly. Instead of rising, the cake will sink in the middle.

Using too much is also a problem. The cake rises too fast, and the gas escapes before it bakes through. This causes the center to collapse.

3. Under-cooked or Under baked Cake Layers

One common reason cakes sink is because they are undercooked. If you take the cake out of the oven too soon, the center will sink as it cools.

An underbaked cake won’t have a firm center. The middle can’t support the weight of the rest of the cake, so it collapses.

This also leaves the center doughy and dense, ruining the texture.

4. Incorrect Measurements

Baking cakes requires exact measurements. Unlike other dishes, you can’t easily swap ingredients in cake recipes. Even small changes can affect the result.

A little less flour or not enough eggs can cause the cake to fail. Without the right amounts, the cake won’t hold its shape and may sink in the middle.

5. Overbeating the Batter

Beat the butter, sugar, and eggs until they are light and creamy. But when mixing the wet and dry ingredients, don’t overmix.

The recipe will usually tell you to fold or mix gently. Beating adds air, which is fine early on. Too much air can make the cake rise too much and sink in the middle after baking.

6. Too little or too much Moisture

Too much or too little moisture in the batter—especially in humid climates—can cause cakes to sink during baking. If you live in a damp area, you may need to be extra careful. Even a small change in moisture can make your cake sink in the middle.

Ingredients like eggs, milk, and essences can also cause problems. If you use them straight from the fridge, they can affect the moisture balance and ruin your cake.

5 Ways to Prevent Cakes from Sinking in the Middle

Humans are pretty awesome as they have solutions for every problem of life. So we’ve invented many solutions and hacks to get rid of this problem. However, Based on industry baking standards and tested techniques from professional pastry chefs, here are 5 effective ways to keep cakes from sinking in the middle.

1. Know Your Oven

At the outset, you have to know your oven. Here are some factors that you may need to ensure for baking the layers to the perfect.

– Oven Thermometer: Use an oven thermometer to check the temperature. Your oven’s display may not be accurate. Even small differences can affect baking. Adjust your oven if needed.

– Avoid Opening the Door: Don’t open the oven door often while baking. Cold air can get in, which messes up the baking process.

– Cake Layer Test: To test if your cake is done, insert a toothpick into the center. The cake is ready when the toothpick comes out with a few moist crumbs.

– Middle Rack: Always bake your cakes on the middle rack. If you can, leave about 1 inch between each pan. This helps the cake bake evenly.

Preheat your oven correctly (use an oven thermometer!).

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2. Fresh Ingredients

Use fresh ingredients when baking cakes. Check the expiration dates on baking soda, baking powder, and flour. Choose fresh eggs and milk.

Bring all ingredients to room temperature before use. Old or damp ingredients can cause the cake to sink.

Check for doneness using a toothpick—it should come out clean!

3. Creaming the Eggs and Butter

Blending eggs and butter properly is key. Cold eggs don’t mix well, leading to lumps in the batter. These lumps can cause the cake to collapse.

Butter needs to be soft to mix smoothly. If it’s too cold, it won’t blend in well. Too warm or melted butter changes the texture of the cake. Properly mixed ingredients help the cake rise evenly.

Mix the batter gently—overmixing weakens the structure.

4. Precise Measurement

Measuring ingredients is key to baking. It ensures your recipe works well. Always follow the recipe amounts carefully.

Use measuring cups and spoons to get the right amounts. They make measuring easy and accurate.

Measure ingredients carefully—use a kitchen scale for accuracy.

5. Perfect Timing

Don’t let your batter sit for too long before baking, unless the recipe says so. You can wait 20-25 minutes while the first batch bakes. But waiting for hours will lower the quality of your batter and can cause sinking.

If the batter sits on the counter or in the fridge, the air bubbles inside will escape. When it’s time to bake, there won’t be enough air to help the cake rise.

Avoid opening the oven door early—wait until the cake sets.

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Conclusion

Cakes can sink in the middle for several reasons, such as incorrect oven temperature, old ingredients, overbeating, or inaccurate measurements. To avoid this, use fresh ingredients, check your oven temperature with a thermometer, and measure carefully. These simple steps will help you bake a perfect cake.

I hope you found this blog helpful and that you can use these tips while baking. If you’re looking to build a career as a baker, visit our website, One Education. You can learn from our expert instructors online and take your skills to the next level.

Happy Baking!

FAQs

1. How to prevent cake from sinking after baking?

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

2. Why do cakes sink in the middle?

Cakes sink in the middle due to several factors, including overmixing of the batter, opening the oven door too soon, or not baking at the right temperature. Expired leavening agents or incorrect proportions of ingredients can also cause sinking.

3. Why does my cake sink in the middle?

Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door. Moisture loss or incorrect ingredient ratios may also play a role. Proper measurement of ingredients and adherence to recipe instructions can help prevent your cake from sinking in the middle.

4. Why do sponge cakes sink in the middle?

Sponge cakes sink in the middle due to several factors such as undercooked batter, too much leavening agent, or sudden temperature changes during baking. When these conditions occur, the structure of the cake weakens, leading to collapse in the center. Properly measuring ingredients and ensuring even baking temperatures can help prevent this issue.

5. Why do cakes sink?

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

6. How to stop things sinking in cakes?

Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.

7. Why did my cake sink when cooling

The sinking of your cake during cooling occurs due to various factors, such as excessive mixing of the batter, inadequate leavening agents, and oven temperature fluctuations. These issues can result in an uneven rise and subsequent collapse in the center of the cake as it cools down.

8. Why did my cake sink in the middle?

If your cake collapsed after baking, common reasons could include underbaking, opening the oven too early, or using incorrect ingredient ratios. Make sure to follow the recipe closely and test the cake’s doneness before removing it from the oven.

9. Why has my cake sunk in the middle after baking?

This can happen if the cake wasn’t fully baked or cooled too quickly. Leaving it in the oven with the door slightly open after baking helps it cool gradually and hold its shape.