Why Do My Cakes Sink In Middle After They Cool?

Decorating By charleezgal Updated 14 Dec 2009 , 5:40pm by tonedna

charleezgal Posted 14 Dec 2009 , 3:45pm
post #1 of 9

I use baking strips, even baking time, following recipies, try not to over/under mix and they come out beautifully untill they cool, and then they sink in the middle. Why? And how to fix it?

8 replies
aundrea Posted 14 Dec 2009 , 3:56pm
post #2 of 9

ive had that happen to me - only twice. but one was this past week-end. i call it a sink hole. for me-mine happened because the middle wasnt baked through. which was strange, one cake baked perfectly the other had the sink hole. if its a real small one, i scoop it out and fill it with some of the cake scaps. if its big-like the one i just had. i start all over again.

leah_s Posted 14 Dec 2009 , 3:58pm
post #3 of 9

Generally speaking, it's an issue of underbaking. Two cakes on different racks in your oven will bake differently. Never bake by time. "Bake until done."

charleezgal Posted 14 Dec 2009 , 4:03pm
post #4 of 9

That was another thing I forgot to mention; I always use a cake tester too. Could it atill be that it's under done a bit?

mama2aredhead Posted 14 Dec 2009 , 4:09pm
post #5 of 9

Are you baking at high altitude? that has some to do with it.. I live in the mile high city, so I have to adjust sometimes for that...

Also did you have enough baking powder in it?

charleezgal Posted 14 Dec 2009 , 4:13pm
post #6 of 9

No high alt- I live in SW Missouri. I use exactly the amount of bp called for. I have made this recipe for years, but now it's sinking in the middle.

Love2BakeCakes Posted 14 Dec 2009 , 4:39pm
post #7 of 9


You have got to be careful with oven temperature. You might want to try turning your oven down a bit. Sinking in the middle usually means it's not fully baked. I use to have the same problem some time ago and I turned my oven down 25 degrees and now my cakes rise ... a lot ... and are nice and moist. Hope this helps.


Marianna46 Posted 14 Dec 2009 , 5:07pm
post #8 of 9

I just got this tip from another thread about my cakes falling: make sure your baking powder is still active. It can get old, and in hot or humid climates it can go bad even faster than in other places. Hope you solve your problem soon.

tonedna Posted 14 Dec 2009 , 5:40pm
post #9 of 9

3 inch pans will do this too.. Usually is cause by underbaking. Use center core heat or a rose nail to bring the heat to the center of the batter if it keeps happening. That way the heat will distribute more evenly.
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