Many home bakers ask: “I followed the recipe exactly, but why did my cake sink in the middle?” Here are the top 5 tips from Nadormagazine to help you avoid that frustrating problem next time you bake.
1. Beware of Old Baking Powder
Even though baking powder makes up a small part of the cake ingredients, using expired powder can ruin your cake. Baking powder stays fresh for about 6 months to a year. Note the purchase date, and discard any old packages.
Test freshness by putting a teaspoon of baking powder in half a cup of hot water — it should bubble quickly. If not, it’s time to buy a new one.
2. Don’t Overuse Leavening Agents
Adding too much baking powder, baking soda, or yeast causes excessive air inside the cake, which the batter structure can’t support, leading to collapse.
Never add extra baking powder or leavening to self-raising flour or cake mixes, as these already contain it. Always measure carefully and follow the recipe.
Typically, use 1 to 1.5 teaspoons of baking powder per cup of all-purpose flour; more than that may be a mistake.
3. Avoid Overmixing
One of the most common reasons for a sunken cake is overmixing. Many tend to whip the batter until very smooth using mixers, which introduces too much air after combining dry and wet ingredients.
Mix butter, sugar, and eggs well to incorporate air initially, but once flour is added, stir gently just to combine. When adding extras like chocolate chips or nuts, fold them in softly.
4. Watch Your Oven Temperature
An uncalibrated oven that’s too hot or too cold can cause cakes to sink. Use an oven thermometer to verify the actual temperature matches the dial setting.
Avoid opening the oven door during the first 80% of baking time, as this can lower the temperature by up to 10 degrees, affecting the cake’s rise.
5. Time Is Crucial
Unless the recipe states otherwise, don’t let your batter sit for too long before baking. While 20–25 minutes between batches is okay, leaving batter for hours will cause the leavening reaction to lose effectiveness, resulting in a flat cake.
Once wet and dry ingredients combine, chemical reactions start releasing air — this must happen during baking to trap air inside the cake.
Extra Tips for a Perfect Cake
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Preheat your oven fully (it can take up to 30 minutes) before starting.
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Know the difference between baking powder and baking soda—they aren’t interchangeable. Baking powder includes baking soda plus other acids for leavening without acidic ingredients; baking soda needs acid to work.
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Position the oven rack in the middle. If baking two cakes at once, place them side by side on the same rack rather than stacking.
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