Why did my cake sink in the middle after taking it out of the oven?

Question

Why did your cake sink in the middle after baking? Find out the common reasons, from opening the oven door to underbaking.

Answer 1

A cake sinking in the middle after baking is usually caused by a lack of structural support, often due to underbaking, too much liquid, or opening the oven door too early. Adjusting your recipe or baking technique can prevent this.

Detailed Explanation:

Several factors can contribute to a cake sinking in the middle. Let's break them down:

1. Underbaking: This is the most common culprit. If the cake's internal structure hasn't fully set, it will collapse as it cools. Use a toothpick or cake tester inserted into the center; it should come out clean or with a few moist crumbs attached. An internal temperature of around 200-210°F (93-99°C) is generally a good indicator for most cakes.

2. Too Much Liquid: Excessive liquid weakens the cake's structure. Double-check your measurements and ensure you're not adding too much water, milk, or other liquids. Also, consider the humidity in your environment, as this can affect the liquid content of your ingredients.

3. Oven Temperature Issues: An inaccurate oven temperature can lead to uneven baking. If your oven runs too hot, the outside of the cake might bake too quickly, while the inside remains undercooked. Use an oven thermometer to verify the accuracy of your oven's temperature.

4. Opening the Oven Door Too Early: Opening the oven door during baking can cause a sudden temperature drop, which can lead to the cake collapsing. Resist the urge to peek until the cake is nearly done.

5. Incorrect Ingredient Ratios: Too much sugar or fat can also weaken the cake's structure. Ensure you're following the recipe accurately.

6. Expired Leavening Agents: Baking powder and baking soda lose their effectiveness over time. Check the expiration dates and replace them if necessary.

Pro Tip:

If you're consistently having issues with cakes sinking, try reducing the oven temperature by 25°F (14°C) and baking for a slightly longer time. This can help ensure the cake bakes evenly and sets properly.