Why does a cake fall?

Answer 1

If a cake falls during baking, it is usually a result of fallen temperature or cooking the cake at the wrong temperature. Baking a cake for longer on a lower temperature will ensure it is not undercooked/heavy in the middle.

To make sure heat is not let out, it is best to only open the oven door when you are 3/4 into baking.

Another main cause of 'falling' in a cake is that the mixture is too dense. To tackle this problem, make sure the cake mixture is mixed really well before baking it. However, cakes don't rise when you beat the flour too much. This can be avoided by using self-rising flour or by adding in a teaspoon of baking powder to the recipe.

Note that too much raising agent can result in a sag in the middle.

Answer 2

Baking Powder

Ingredient that causes breads or cakes to rise. It is usually composed of baking soda, cream of tarter and cornstarch.

Baking Soda

Also known as Bicarbonate of Soda. When mixed with acids such as buttermilk or yogurt, it produces bubbles which causes baked goods to rise.

Answer 3

When the hot air and steam that caused the cake to rise in the first place cool off, they contract. Or, they escape out of the cake. Without the hot, expanded air to push the cake up, it will fall again.

Answer 4

Your cake falls in the middle because of jumping, running around the baking area, or to much movement around the baking area.

Useful response:

There are many things that can cause cakes to fall in the middle. Jumping, etc., around the baking area is unlikely to be a problem except with very delicate sponge or angel food cakes. More likely, cakes fall when the crust appears to be done, but the batter is not baked through the middle. An uneven baking temperature is a frequent culprit; check the temperature of your oven with a separate baking thermometer, and be certain that your oven holds a steady heat through the entire baking period. Some older ovens preheat properly, then cycle off and drop the temperature after 15 or 20 minutes, which causes the uncooked portion of the cake to fall.

Less likely but possible problems could be inaccurate proportions of baking powder or baking soda if the cake is made from scratch. This could occur with cake mixes if sour milk or buttermilk is used instead of regular milk; the additional acid in sour milk requires additional baking soda to rise properly. Eggs that are not beaten properly, or perhaps beaten too much for the type of cake being made, might also cause problems.

Answer 5

Baking powder and Bicarbonate of soda causes the cake to rise.

Answer 6

Hot air pockets that caused the cake to rise cool and contract, or escape, shrinking and letting the cake fall.

Answer 7

As heat decreases, the volume of the gasses inside the cake decrease as well.

Answer 8

Cakes sometimes fall because the oven temperature is wrong. Sometimes it falls because the sugar or fats are the wrong proportion. Sometimes it is because the baking powder is too old.

Answer 9

A bad cook!