We’ve all been there: spent hours meticulously weighing and mixing ingredients only to watch the cake sink in, or worse, during or after baking. It’s devastating. But preventable. Discover 6 common baking mistakes and how to fix them before tackling your next bake.
6 Cake baking tips
1. Sunken cake
Causes
- Underbaking the cake
- Opening the oven door early in the bake
- Using too much or expired leavening agents
- Overmixing the batter
Solutions
- Stick to the recommended bake time and use a skewer to test before removing (if the skewer is clean after a poke, you’re good to go)
- Avoid peeking! Wait until at least 2/3 through baking time (i.e. if bake time is 50 minutes, only peek after the 30 to 40 minute mark)
- Measure baking ingredients precisely, and double-check their expiration dates
- Follow the mixing instructions to a tea; only mix until all ingredients are combined and not a fold more
2. Raw in the centre
Causes
- The oven temperature was too hot, causing the outer layer to cook faster than the centre
- The cake tin was either too small
- The batter was too thick
- The cake was underbaked
Solutions
- Double-check the recipe and use a thermometer to verify oven temperature
- There must be at least 1/4 space left open after pouring in the cake batter (this helps the batter rise and cook evenly)
- Baking really is a science: Meticulously weigh each ingredient for consistent results
- Keep to the suggested bake times, and always use a skewer to check the cake before removing it
3. Dense and dry cake
Causes
- Overmixing the batter
- Too many dry ingredients and not enough fats or liquids
- Overbaking
Solutions
- Mix until all ingredients are incorporated (start by mixing by hand to get a proper feel, instead of using a machine)
- Weigh ingredients meticulously, check each off to ensure you’ve added everything
- Use an oven timer and skewer to check the cake
4. Curdled cake batter
Causes
- Ingredients aren’t the same temperature, i.e. adding cold eggs or milk to room temperature butter
- Adding liquids too quickly
Solutions
- Store baking ingredients out at room temperature a couple of hours before you start mixing
- Add liquids a tablespoon or cup at a time, mixing them in well before the next addition
- Don’t panic, if the batter is slightly curdled, it should bake just fine
5. Soggy bottoms
Causes
- Underbaking
- Cooling the cake completely inside the tin (unless specifically stated in the recipe)
- Excess liquids or moisture
Solutions
- Use a timer to guide you, and check the cake with a skewer
- Remove the cake from its tin immediately (if you can) or after 5 minutes, not any longer, and cool on a wire rack
- If using fruit fillings, drain excess liquids before adding to the batter
6. Cake stuck to the pan
Causes
- Not greasing and lining the pan/tin properly
- Removing the cake from the oven too early or too late
Solutions
- Take your time prepping the pan/tin: Grease with baking spray, or butter (always the best), and a layer of flour or sugar; or line with non-stick baking paper and an even layer of baking spray
- Use a skewer to check the cake before removing or leaving it in the oven
