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The Truth About Why Does My Cake Sink In The Middle In 14 Little Reasons

You may be asking yourself: why does my cake sink in the middle after I take it out of the oven?

You are not alone.

There is nothing that is more annoying than a cake that does not turn out well. Because to be honest, if we start with a bad cake as a base, it is impossible for any cake to be incredible. It is as if a painter wanted to paint a picture on a torn canvas … would it be difficult, right? Well, the same thing happens in baking. 

It is also one of the main problems when baking, finding ourselves with cakes that have a sunken center.A cake can sink in the center during baking or after it comes out of the oven. There are several causes as I explain below. Knowing them will prevent this from happening to your next cakes.

Cause #1: The Oven Temperature Is Very Low

if the oven temperature is lower than what is necessary to bake it, the center of the cake will not cook properly or develop the crumb when the yeast rises. That is why in this area it will be deeper, and most likely, there will be remains of raw dough when opening it in that part.

Cause #2: We Have Opened The Oven Ahead of Time

yeast is a very delicate chemical, and it can play tricks on us during the baking process. It begins to act the moment it comes into contact with heat, and like any chemical process, we must not interrupt it. Therefore, once the yeast begins to make the cake rise, we must keep the oven temperature constant until the process ends, so it is not worth opening the oven, raising or lowering it, or touching anything at all, until they have At least 3/4 of the cooking time has passed (by which time the yeast will have finished its part of the work).

Cause #3: We Have Removed The Cake Ahead Of Time

Obviously, if you have removed the cake before it has finished cooking, the insides will be half raw and therefore, it will not have risen in the center area.

Cause #4: The Dough Has An Excess Of Fat

if the dough has too much fat, it weighs more than normal, and therefore the cake will have more work to rise. Adapt your recipes so that they have less fat, or replace it with a lighter fat, or add a little more yeast to give it more strength when it comes to rising.

Cause #5: Adding Ingredients Unmeasured or In The Wrong Order.

If the ingredients are not correctly measured or weighed, the proportion will vary and the structure of the cake will be affected. Choose to weigh the ingredients, it is safer than measuring them. In the same way, if they are added incorrectly and not in the order of the recipe, it will prevent the good development of the cake in the oven and will change the final result. 

Cause #6: Add Flour With More or Little Liquid To The Shake.

The flour must be well measured so as not to unbalance the recipe. Equal proportion of eggs with respect to the amount of flour provides enough liquid to the cake. 

Cause #7: Excess of Leavening In The Recipe.

Make sure to add the exact amount of baking powder and / or baking soda. Adding more than the recommended amount will make the cake grow too much in the oven but then it will drop noticeably. Check the expiration date frequently to make sure the rising agent will do its job. 

Cause # 8: Under cooking.

If a cake is not completely cooked, even if it appears to be baked (due to its color or volume), when it is removed from the oven it will sink in the center. If the cake is baked very hot or if it is baked at a very high temperature, it browns very quickly but does not cook well.Check for readiness by inserting a toothpick or wire tester into the center of the cake before removing it from the oven. 

Cause # 9:  Opening The Oven Door Before The Tolerance Time.

Opening the oven to check the denseness before the reasonable time or opening several times to check it will lower the internal temperature of the oven causing the cake to sink irretrievably in the center.Do not test the cake for denseness until it has reached 75% of the time suggested in the recipe. At this point it has developed its volume, it has a more consistent structure and a drop in temperature (from opening the oven door) will not affect the result.Also avoid slamming the oven door and moving the rack or pan to verify denseness before tolerance time. Any vibration in the half-cooked batter will result in a sunken cake in the center. 

Cause # 10: Over Whipping The Mixture.

Incorporating too much air into the batter will cause the cake to rise too high in the oven but at the end of cooking or when removed from the oven it will lower. See How to Cream Butter with Sugar. 

Cause # 11: Using a Smaller Mold.

The baking of a cake occurs from the edges towards the center. In a smaller mold where the batter is more collected and higher, the center does not cook completely. The cake can be burned on the edges but with the center raw. If the cake is not cooked well in the middle, once it is removed from the oven it will sink in the center.

Cause # 12: Too Much Humidity In The Environment.

In humid climates, dry ingredients such as flour should be kept in tightly covered containers. If the flour is left in the air for a long time before adding it to the batter, it can become soaked in moisture from the environment and the cake will sink after baking. 

Cause # 13: Chilling The Cake Too Quickly.

Exposing the cake to a lot of air current immediately removed from the oven causes it to retract a lot and lower in the center. When removing the cake from the oven, place it on a rack in the same warm environment as the kitchen so that it cools down little by little. 

Cause # 14:The Oven Does Not Work Well

If you suspect that the temperature indicated by the control knob does not coincide with the internal temperature of the oven, check it with a special oven thermometer. Much of the success of a well-made cake depends on baking it at the correct temperature and for the time required. 

Finally, remember: Every time you make a cake, bake it immediately. By combining the wet and dry ingredients, the leavening begins to act and the heat of the oven favors the optimal development of the cake. Leaving the shake out for a long time before baking will reverse the process and the result will not be as good.

I hope that answers your question why does my cake sink in the middle. Subscribe to our Youtube cake business secrets channel.

READ NEXT:What To Do With Leftover Cake

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