Comments on: Why Do Cakes Sink in the Middle?

By: Chelsweets

Chelsweets — Mon, 17 Oct 2022 14:11:37 +0000

Hi Rosslyn,

I have had that happen to me before where I over-creamed my butter and sugar and the centers sank. I’d set a timer or consciously try to cream them a little less next time and see if that helps! If not, we can brainstorm some other ideas as to what might be causing it. Fingers crossed that’s it though!!

By: Rosslyn Baker

Rosslyn Baker — Sun, 16 Oct 2022 02:18:38 +0000

I have been making my chocolate cake for many many years but the last twice the centre sank and the top was sticky. They rose at first beautifully but then sank. Moderate oven and very exact ingredients. I’m at a loss. Would appreciate your advice. Could I be creaming the butter and sugar too much. The outer cake was cooked and the inside was like a brownie. Thankyou

By: The Delicious History Of Lemon Cake – Little Upside Down Cake

The Delicious History Of Lemon Cake – Little Upside Down Cake — Thu, 22 Sep 2022 00:48:30 +0000

[…] the case of a sunken cake that you do not want to eat, you can cut it into small pieces and freeze it. After it has frozen, […]

By: Chelsweets

Chelsweets — Sun, 11 Sep 2022 16:40:14 +0000

In reply to Lesley.

Hi Lesley,

That is a confusing, especially since you’ve made this recipe several times in the past. Sometimes I find the amount the sides of a cake rise can affect how the center rises too, and that can be influenced by the type of nonstick spray you use and the amount. However, you might be buttering/flouring the pans or using homemade cake release, so i’m not sure that would be it. My only other thought is that maybe your ingredients were a tiny bit cold or not totally at room temperature? That always makes my layers rise less too.

Is there any chance it’s one of those?! If not I’ll keep brainstorming!

By: Lesley

Lesley — Wed, 07 Sep 2022 19:25:51 +0000

In reply to Lesley. *center did not rise…it was already flat when I opened the oven to take out the layers

By: Lesley

Lesley — Wed, 07 Sep 2022 19:23:30 +0000

I baked twice last night a red velvet three layer cake ( that I’ve made many times before throughout the years) using all not expired ingredients and it’s like the center didn’t raise …the edges did and the center was fine and already low before removed from the oven and I just don’t understand. I made it the second time thinking maybe I did something wrong the first time but no, the second one came out exactly the same. It tasted fine I’m just upset about the appearance. Any ideas?

By: Chelsweets

Chelsweets — Sun, 28 Aug 2022 23:58:32 +0000

In reply to Lisa. Hi Lisa, So sorry to hear that! What recipe are you using?

By: Lisa

Lisa — Wed, 24 Aug 2022 05:49:24 +0000

It don’t fully rise in the middle. I’ve bought new flour, baking soda, Baking powder. Bought a brand new oven. Help going crazy. Never had this problem.

By: Top 10+ How To Fix A Sunken Cake 2022: Things To Know - Dream Cheeky

Top 10+ How To Fix A Sunken Cake 2022: Things To Know - Dream Cheeky — Sat, 13 Aug 2022 01:37:46 +0000

[…] Source: ? […]

By: Sharon

Sharon — Sat, 14 May 2022 20:14:50 +0000

SO my question of it falling after baked is a no.
I make apple upside down cakes. They are so good. But getting it outta oven without a bump here or there is impossible rt now.
After baked it won’t sink. Am I correct? If so ty

By: Christine

Christine — Mon, 24 Jan 2022 11:46:27 +0000

My cake is sinking in middle in the oven

By: Tracy

Tracy — Tue, 23 Nov 2021 17:31:22 +0000

In reply to Stephen. @Lulu, OH thank you so much. I am at 6700 ft and mine sink often!!

By: Jane Maher

Jane Maher — Tue, 23 Nov 2021 15:59:42 +0000

The problem I have with this particular cake that I bake at holiday time is that sometimes it come out beautifully and sometimes not. It says in the recipe not to “over bake”, so you’re tempted to take it out the second you think it’s done…often when the toothpick goes in to make sure it is ready, that’s when it starts to fall. Makes me think that those cake nails might be helpful. I always try to make sure the baking soda isn’t too old and the baking powder isn’t too old , but how old is too old? I do have a new oven but it’s been baking everything else just fine. Lmk your thoughts! Thank you!

By: Carol Allen

Carol Allen — Sun, 21 Nov 2021 21:02:18 +0000

I have used the same fruitcake recipe for many years and it always turned out ok. However the last 2 Christmases it has sunk in the middle. It is cooked fine but don’t know why it does it!

By: Simone

Simone — Thu, 11 Nov 2021 14:00:00 +0000

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

By: Ellen

Ellen — Wed, 01 Sep 2021 19:06:06 +0000

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 300 for up to 40 minutes, 375 for 30 minutes and 400 for 35 minutes. The best results were at 375 for 30. 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. Help!!!!!

By: Greg White

Greg White — Tue, 03 Aug 2021 16:39:06 +0000

Thank you for this good information. I have been baking a chocolate cake for a good number of years. The recipe was on the box of Hersey’s unsweetened baking chocolate. It is made with brown sugar, either 2-1/4 cups unsifted cake flour or 2 cups of all purpose flour. (I use King Arthur all purpose flour). It uses 2 eggs and baking soda. It says to use butter or margarine. Beat the brown sugar and butter until light and fluffy. This was my go to cake a favorite of my kids. There was a period I hadn’t made it in awhile and when I started making it again it is sinking in the center after I have taken it out of the oven. I have been sifting the dry ingredients. (Not sure if that makes a difference) and have tried using just butter or just margarine or a mix of the two. I also switched baking sodas to Bob’s Red Mill. Does sifting the flour affect how it rises? I’m pulling out what little hair I have left trying to figure out what could have changed that affected how the cake comes out.

Thanks,
Greg White

By: Amy Farland

Amy Farland — Sun, 01 Aug 2021 02:21:41 +0000

I have cut the outside of the cake (the part that cooked properly) into small squares and converted the cake into Trifle!

By: Chrs

Chrs — Fri, 23 Jul 2021 18:06:49 +0000

In reply to Chrs. @Chrs,

By: Chrs

Chrs — Fri, 23 Jul 2021 18:04:25 +0000

My box cake rose and looked great. I made it in a Pyrex pan but put it on a damp towel when I removed from oven. It fell. Was it the damp towel ???