Introduction
A freshly-baked cake out of the oven, beautifully risen and leveled, is a sight to behold, and a delightful treat to taste. But sometimes, even the best of bakers may face the disappointment of a cake sinking in the middle. It can make your efforts feel wasted, and can be frustrating to troubleshoot. In this article, we’ll investigate why cakes sink in the middle, take a look at common mistakes bakers make, examine some equipment and special techniques that can help, revamp a recipe that has sunk, and learn from the secrets of professional bakers on how to avoid this issue.
Investigative Report
Several reasons can cause a cake to sink in the middle. One of the most common reasons is incorrect mixing of the batter. Improper mixing can cause uneven distribution of ingredients, leading to uneven cooking and sinking in the middle. Another frequent cause is using an incorrect amount of leavening agent, such as baking soda or baking powder, which can lead to improper rising and sinking in the center. Incorrect oven temperature or baking time may also cause sinking, as an oven that is too hot or too cool, or an overbaked or underbaked cake can affect its structure.
In our experiment, we tested the effects of different types of flour, sugar, and leavening agent ratios, as well as altering oven temperature and baking time, and varying mixing techniques and equipment. Our findings revealed that using a kitchen scale to measure ingredients accurately, sifting flour and baking powder, and ensuring even mixing were all important steps in avoiding a sinking cake. We also discovered that lowering the oven temperature and extending the baking time slightly allowed for more even cooking, and produced a more stable cake structure.
Common Mistakes
For novice bakers, it’s easy to make some common mistakes that can lead to sinking cakes. Here are five typical errors:
- Overmixing: Overmixing can cause gluten development, which can result in a tough and sunken cake. Use a spatula to gently fold in the ingredients until just combined.
- Incorrect pan size: Using an incorrect size for your cake pan can cause uneven baking, leading to sinking. Use the right size pan for your recipe.
- Wrong measurement: Improperly measuring your ingredients may throw off the balance of the recipe, causing sinking. Use a kitchen scale to measure accurately, or if you don’t have one, use measuring cups and spoons properly.
- Opening the oven too often: Frequent oven door opening can cause fluctuations in temperature, which can lead to a sunken cake. Avoid the temptation to keep checking on your cake, and only open the oven door once or twice if necessary.
- Underbaking: Not baking your cake long enough can cause sinking. Check for doneness by inserting a toothpick in the center, and make sure the toothpick comes out clean.
By avoiding these mistakes, bakers can help prevent a cake from sinking and achieve better results.
Equipment and Special Techniques
There are some key tools and techniques that can help prevent a cake from sinking:
First, using proper cake pans is essential. Aluminum cake pans conduct heat evenly and result in a well-baked cake. Silicon pans are also a great option, as they allow for easy release and cleaning.
Next, sifting flour and baking powder can eliminate lumps and ensure even distribution, which can result in a more level cake structure. Proper mixing techniques, such as gently folding in the ingredients, will also help prevent overworking the batter and producing a sunken cake.
Advanced techniques such as using a water bath or a cake strip can also help prevent cakes from sinking. A water bath can provide a steady and moist environment for baking, while a cake strip can insulate the cake and protect it from rising too quickly and collapsing. These techniques require a bit more effort but can result in a beautifully-risen cake.
Recipe Revamp
Let’s take a reader-submitted recipe that has sunk in the middle, and deconstruct it to identify some problematic elements and offer suggestions.
The recipe is for a chocolate cake, and here are the ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup hot coffee
After analyzing the recipe, we have identified some problematic areas:
- The amount of leavening agent seems incorrect for the recipe. Using too much baking soda or baking powder can cause fast and uneven rising, and a sunken cake. In this recipe, we suggest reducing the baking soda to 1/2 teaspoon and increasing the baking powder to 1 1/2 teaspoons.
- The amount of liquid in the recipe is too high. An excess of liquid can cause a sunken cake. We suggest reducing the buttermilk to 3/4 cup and the hot coffee to 1/2 cup.
- The mixing technique is too vigorous. Overworking the batter can cause gluten development and sinking. We suggest using a whisk or spatula to gently fold in the ingredients until just combined.
Here is the revamped recipe with additional tips:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup hot coffee
- Preheat your oven to 350°F.
- Grease and flour two 9-inch aluminum cake pans or silicon cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Using a spatula or whisk, gently fold in the dry ingredients into the wet ingredients.
- Add in hot coffee and mix until just combined.
- Divide the batter evenly between the two pans. Tap the cake pans gently to release any air bubbles.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Avoid opening the oven door too often.
- Remove the cakes from the oven, let them cool on a cooling rack for 10 minutes, then remove them from the pans and let them cool completely.
By fixing the problematic ingredients and gently mixing the batter, you can ensure a more level and stable cake structure.
Bakery Secrets
To learn more about the secrets of professional bakers, we interviewed some experienced cake makers to find out how they achieve consistently good results:
“One of our secrets is to whip the egg whites separately, folding them in the batter at the end,” says pastry chef Lisa from a local bakery. “This creates a lighter and fluffier cake, preventing it from sinking.”
“Another tip is to make sure your batter isn’t too wet or dry,” adds baker Anne. “Proper measuring and mixing are essential. Follow the recipe and don’t add or subtract ingredients.”
“I always preheat my oven well in advance,” says baker John. “That way, the temperature is stabilized, and I avoid any fluctuations that may cause sinking. And, I always rotate the cake pans halfway during the baking process to ensure even cooking.”
Conclusion
We’ve learned that sinking in the middle of a cake is a common issue that can occur due to several reasons, including improper mixing, incorrect measuring of ingredients, insufficient or excess leavening agents, and inadequate oven temperature. By avoiding common mistakes and following tips, using appropriate equipment and special techniques, and introducing some pro tips, any baker can ensure that their cake turns out perfectly risen, leveled, and delicious.