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Why Does My Cake Deflate When I Take It Out Of The Oven?

 why does my cake deflate when I take it out of the oven

The baking time is over, your cake has risen a lot, it seems fluffy and looks perfect, so you get to take it out of the oven to let it cool and taste it and at that moment, it deflates! What happened? Angrily you wonder:Why Does My Cake Deflate When I Take It Out Of The Oven?

Undoubtedly, this is a situation that all bakers have experienced at some point in time, and if the cake is done despite having lost volume, we take advantage of it to prepare delicious cake pops or read what to do with cake left overs, for example. However, we try to understand what happened to remedy it and prevent it from happening again.

To help you, in this article we explain why cake deflated after baking and we share our sound tricks to prevent it from happening again. Keep reading!

You may also be interested in: Why doesn’t the cake rise

Sudden Change In Temperature

This is the main cause of the cake to deflate.

For a cake to be perfect, the ideal is to bake it at 180 ºC, however, sometimes it may happen that the recipe we are preparing indicates a higher temperature, such as 200 ºC. In any case, there are many people who after seeing that the cake is ready and performing the toothpick test automatically take it out of the oven and, surprise, the cake deflates. Why does this happen? Very simple, due to the change in temperature. The cake goes from being at a very high temperature to a much colder one, causing a thermal shock in the dough that makes it compact and lose the fluffiness it had.

To better understand this process, let’s think about a hot air balloon; In order for it to rise, it is necessary to use hot air, right? But when this hot air stops being administered and the balloon comes into contact with air at room temperature (colder), what happens? Exactly, it deflates.

In general, this is usually the most common cause that explains why cake deflates when it is removed from the oven. To avoid this, the easiest thing to do is turn off the oven and leave the cake inside for another 5 minutes. Then, we can open the door a little so that the heat goes away little by little, but without removing the cake. Finally, we recommend not letting the freshly baked cake cool in a place that is too cold.

Opening The Oven Ahead Of Time Causes Deflated Cake

The rule of the perfect cake says that we cannot open the oven before the first 30 minutes of cooking, so breaking it can cause the cake to deflate. The truth is that this factor is closely related to the previous point, since opening the oven earlier than recommended produces a sudden change in temperature in the dough that causes it to lose air and volume. For this reason, never open the oven door before the stipulated time.

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Are You Sure The Cake Is Well Cooked?

It may happen that on the outside it seems that the cake is ready and, even, the baking time has passed and everything seems perfect but, we take it out of the oven and suddenly it goes down. Above, we open it and see that it has not been cooked correctly, why? The truth is that there are several factors that can influence this fact, since the temperature of the oven, the ingredients, the mold and even the position of the cake in the oven come into play.

Although, in general, one of the main problems is usually that the oven has overheated or the temperature is very high, causing the cake to rise very quickly, to be made on the outside and not allow it to finish cooking on the inside, causing that when the temperature changes taking it out of the oven it goes down.

If your cake has deflated when you take it out of the oven because it was not really done on the inside, we recommend you consult the article “Why my cake sink in the middle” to find the mistake you made and avoid it next time.

Why Does The Cake Rise And Then Fall?

Answer: Too much baking powder

If you thought that by adding more baking powder than those indicated in the recipe you would get a fluffier cake, you should know that this is a big mistake. In fact, the excess of this type of raising agent produces, precisely, the opposite effect. Inside the oven, it does exert its function and makes the cake rise quickly, but when it is removed, it goes down just as quickly and loses all its volume.

Normally, it is recommended to use one teaspoon of baking powder for every 120 grams of flour (one cup). In this way, if you have added more amount of it than necessary and inside the oven the cake rises and then falls when removing it, the next time try to put this advice into practice and observe.

Know Your Oven and Get Perfect Cakes

Although it may seem obvious, knowing the oven we have at home is essential not only to make spongy cakes, but for all kinds of recipes that require it. On many occasions it happens that the oven heats more or less than it indicates, so it is important to have a thermometer at hand to check the temperature and adapt it. In this case, the reason that explains why the cake deflates when removing it from the oven is that the appliance heats up more than it sets and makes it rise faster than necessary.

Now, if the problem is that the cake does not rise or remains caked, it is probably due to the fact that the oven heats less than it should.

How To Make Sure That The Cake Does Not Fall When Taking It Out Of The Oven?

After reviewing the main causes that make a cake go down when we take it out of the oven, we are going to summarize the tricks and tips to prevent it from happening again:

  • Check the oven temperature and, if necessary, use a thermometer.
  • Do not open the door before the first 30 minutes of cooking.
  • Leave it in the oven for 5 minutes off and remove the heat gradually.
  • Do not let the cake cool in a cold place. If necessary, place it near a radiator, a still hot oven, or any other source of heat.
  • Don’t go overboard with the baking powder.
  • Beat the dough well to incorporate enough air before baking.
  • Measure the ingredients well.
  • Use the right mold, a very large one can make the cake rise a lot and then lower or overflow.
  • Put the heat on the bottom so the cake cooks from the bottom up properly. When there are 10-15 minutes left to finish cooking, turn on the heat above.

Now that you know why did my cake deflate , do you dare to prepare a spongy cake? We recommend the following easy and delicious recipes!

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