My Cakes Aren't Rising

Baking By jamesyay Updated 1 Jan 2014 , 1:39am by -K8memphis

jamesyay Posted 29 Sep 2012 , 11:12pm
post #1 of 6

The last three cakes I've made... I haven't been impressed with. They just don't seem to rise.
I have no idea why. I'm not changing the way I mix my batters. I haven't changed the recipes.
I've done the hot water baking powder test.
All my ingredients are fine.
I sift my dry ingredients.
I cream my butter and sugar at the beginning to ensure that air gets incorporated.

The only thing that I could think of is that my cake pans aren't exactly straight. They are kind of outwards, like this: \\_/
Also, one has a random dent on it on the side, I have no idea how it got there.
Also, I barely get a bump in my cakes anymore. :/
My most recent cake was only two inches high after I filled it and frosted it. It looked pathetic in my opinion.

Any suggestions?

5 replies
Jaybay Posted 30 Sep 2012 , 12:10am
post #2 of 6

Maybe it's your oven?

eperales0411 Posted 30 Sep 2012 , 12:23am
post #3 of 6

I agree, it sounds like it might be your oven temp, you can get an oven thermometer and check, they are very inexpensive and will save you the headaches. Good Luck!!

jamesyay Posted 30 Sep 2012 , 12:46am
post #4 of 6

Hmm... that sort of makes sense. Sometimes when the oven is over 400 (not for cakes of course, more for pizza), there is a "hotspot" in the upper right corner that gets really hot, I wonder if heat is escaping over there?

writersblock15 Posted 1 Jan 2014 , 12:38am
post #5 of 6

This thread is over a year old but I was wondering if it was the oven that caused this or if you found another reason.  I have the same problem with my cakes not rising.  I've even tried different recipes and still having the problem.

-K8memphis Posted 1 Jan 2014 , 1:39am
post #6 of 6
Originally Posted by jamesyay 

I cream my butter and sugar at the beginning to ensure that air gets incorporated.

Any suggestions?



i don't try to incorporate air in my butter and sugar so i don't whip this part of the

ixture--i don't want this air-y i want it all sticking together my aim is try & get a great emulsion--


i don't use higher than a 4 or 5 speed mixing a cake in a stand mixer--


unless i'm whipping egg whites then i start on low and gradually work it up to high so everybody makes it to the party

Quote by @%username% on %date%