Sinking Cake Why?

Baking By lolobell Updated 29 Mar 2010 , 5:34am by JanH

lolobell Posted 25 Mar 2010 , 6:07am
post #1 of 14

2nd try.. a bust... 15x10x2 yellow pound cake.......... keeps sinking in the middle?
any someone tell me what i am doing wrong.. i'm exhausted! i have 2, 15x10x4 cakes due in 2 days.......

the recipe is from Cake Mix Doctor.. yellow pd cake
has yellow cake mix (DH)
vanilla pudding mix

i'm at a loss...
thanks in advance for any and all help/advice.

13 replies
JanH Posted 25 Mar 2010 , 6:33am
post #2 of 14

Did you use bake even strips, cake nails and bake at 325F?

The recipe indicates it's for a 10" tube pan:

The tube assists the cake to raise, which you don't have in a sheetcake pan.

For such a large cake, I would use a basic WASC cake recipe (either Rebecca Sutterby's or kakeladi's) since the CMD's doctored pound cake recipe has so much extra fat (1 cup oil per cake mix) plus the milk in place of water that it doesn't seem suitable for your purposes. (Too much fat and/or sugar in a recipe will cause a cake to sink).

Duncan Hines has a doctored pound cake recipe:

Or the Durable cake recipe for 3D & wedding cakes:

Handy cake troubleshooting charts:


lolobell Posted 25 Mar 2010 , 6:36am
post #3 of 14

thank you for the information

i do use cake nails (2 of them) in that size pan...

i have used this recipe before in large pans and never had a problem so that is why i'm confused...

but i will look over all your links and figure it out!

lolobell Posted 25 Mar 2010 , 6:39am
post #4 of 14

great links! Thank you again.. i've only covered 2 of them and i'm already learning!

Thank you!
I've never tried the recipe you the taste kid friendly? it is for a 4 year olds birthday..


JanH Posted 25 Mar 2010 , 6:45am
post #5 of 14

The WASC cake recipe is my go-to for anything that HAS to turn out in every size from 8" round to 11x15 sheets.
(Rebecca Sutterby)
(kakeladi's original)

Both are very good, but I tend to use Rebecca Sutterby's more because I like to bake all my cakes at 325F.

Both recipes are also reviewed on this site:


lolobell Posted 25 Mar 2010 , 6:58am
post #6 of 14

your information has been MOST helpful!!! again, many thanks..

may i trouble you with one more question..
i already have several DH yellow cake mixes on hand (18.25 ounce boxes) and was wondering if i can just use those instead of purchasing other ones? i know baking is an exact science in most cases so messing with the size cake box mix, i'm a tad concerned.....any opinion on that would be appreciated...

many thanks,

JanH Posted 25 Mar 2010 , 7:21am
post #7 of 14

I always use DH cake mix when I make any doctored cake recipe. icon_smile.gif
(I like them because they don't contain pudding mix.) icon_lol.gif


lolobell Posted 29 Mar 2010 , 2:45am
post #8 of 14

the cake was a hit! thank you soo much....i'll post some new pics soon!
i added 2 egg yolks in with the 8 whites and it was a dream!

i was worried about it being sturdy enough to hold my marshmallow fondant because it was sooooooooooooo moist but it did great!

a perfect recipe! thanks again.

JanH Posted 29 Mar 2010 , 2:50am
post #9 of 14

FYI, it's only necessary to use egg whites instead of whole eggs if you want awhite white cake. But for French Vanilla and all other cake flavors - it's fine to use 3 whole eggs per cake mix. icon_smile.gif


Look forward to seeing pics. icon_smile.gif

lolobell Posted 29 Mar 2010 , 2:52am
post #10 of 14

OH!!! well, i was using a yellow mix instead of a white one because i had it on next time i can use all eggs then?
pictures later tonight or tomorrow~


JanH Posted 29 Mar 2010 , 5:03am
post #11 of 14

Yep, 3 whole eggs per cake mix used. icon_smile.gif

lolobell Posted 29 Mar 2010 , 5:06am
post #12 of 14

i uploaded the cinderella cake that i made with your recc. recipe...

i'm just a self taught new girl but i think it turned out pretty was a hit apparently at the party.

thank you again for all your help..

i used the recipe btw, that called for 8 eggs whites...thats why i got confused on your "3 egg" reply.. but i got it now.. icon_smile.gif

icalise Posted 29 Mar 2010 , 5:29am
post #13 of 14


Do you do any of the substitutions? I'm afraid to swich out the sour cream and such so I keep it as is but wanted to know what works really well for others so I can try it.


Lolobell: Thank you for posting this question

JanH Posted 29 Mar 2010 , 5:34am
post #14 of 14

To me, the WASC and its flavor variations are the perfect recipe. I don't substitute anything, I just change the cake mix and extract flavors. icon_smile.gif

For a handy chart of common baking substitutes:


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