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My cake don't raise

post #1 of 24
Thread Starter 
Hello cake professionals here.

Can someone explain why my cakes are not raising as I expect to? I feel that a cake that doesn't raise don't get spongy. My cakes seem too raise a the bigging but later on they like sink in the middle. I wonder if that could be the baking powder I'm using or maybe the amount I'm using.

Helpp!!!
post #2 of 24

Can you post your recipe?

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 24
Thread Starter 
Quote:
Originally Posted by ddaigle View Post

Can you post your recipe?

Here is
1. 1Lb Flour
2. 2 tbs of baking powder
3. 1/2 c margarine
4. 1/2 c butter
5. 10 eggs
6. 1 Lb Sugar
6. 2 Cups milk
8. 2 tablespoons of vanilla extract
9. 2 teaspoons of limon zest
post #4 of 24

I won't be able to help you, as I am not a scratch baker, but I'm sure some one will jump in soon and help.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #5 of 24

I would guess you have too much baking powder, try reducing it by 1/2 teaspoon.

post #6 of 24

Is that 2 Tablespoons of baking powder? If so that's a lot. 

post #7 of 24

2 Tbs is not really a lot since there is a lot of flour, sugar and eggs. Not much fat though. What size tin are you baking in, at what temperature and for how long? Perhaps your cake is undercooked, even by a few minutes could cause it to sink.

post #8 of 24
Quote:
Originally Posted by Dayti View Post
 

2 Tbs is not really a lot since there is a lot of flour, sugar and eggs. Not much fat though. What size tin are you baking in, at what temperature and for how long? Perhaps your cake is undercooked, even by a few minutes could cause it to sink.

That's interesting, I've never heard of 2 Tbs in a recipe. 

post #9 of 24
Have you made this recipe with good results before? If so, check to the expiration dates on your baking powder.
Plank.
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Plank.
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post #10 of 24

I don't know cakelove2105 that sounds an awful lot like a pound cake recipe. But they don't use baking powder or baking soda in any of the recipes that I have seen and used.

 

The reason I said this is because I noticed the recipe calls for a pound of flour and a pound of sugar. This site explains how pound cake got its name because it called for a pound of most of the ingredients.

 

http://whatscookingamerica.net/History/Cakes/PoundCake.htm

 

Here is one recipe

 

  • 1 pound (3 1/4 cups) all-purpose flour
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs

 

Do you mind my asking where you got this recipe from?

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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post #11 of 24

I make a lot of pound cakes. far too much of baking powder in this recipe. I would add only 4teaspoon baking powder for this quantity of flour - for sure. (also about 8eggs)  failing which check your oven door beading (rubber strip)  2 tablespoons of Vanilla?????   2tsp  (teaspoons) should do.  there is far too much of liquid. one cup milk is more than enough, in my opinion. What temperature are you baking it at  and for how long?  I would say  180 degrees.  I would bake this in a 10" sq/rnd pan. for abt 1 hr  - 15mins

In the house of the wise, are stores. But a foolish man devours all he has. (proverb 21:20NIV)
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In the house of the wise, are stores. But a foolish man devours all he has. (proverb 21:20NIV)
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post #12 of 24

Here is
1. 1Lb Flour
2. 2 tbs of baking powder
3. 1/2 c margarine
4. 1/2 c butter
5. 10 eggs
6. 1 Lb Sugar
6. 2 Cups milk
8. 2 tablespoons of vanilla extract
9. 2 teaspoons of limon zest

 

The ratio of fat and sugar to flour is a little off to be a traditional pound cake, not enough fat I know. The amount of eggs is right for one but in a regular cake recipe is excessive. So are the amounts of vanilla and baking powder.

 

I would try using  3 1/2 cups of flour (4 cups=1#), 4 eggs, 1 1/2 cups of milk, 2 tsp of vanilla and maybe 1 tbs of baking powder.

 

Or maybe this is a practical joke,lol because this is one weird recipe.


Edited by enga - 10/31/13 at 5:26pm

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply
post #13 of 24

Hi

 

I use "a pound all round" mix and have done so for the past 12 years. We don't use any extra raising agents. Over the years i have found that the quality of the flour plays an important role as does a variety of other factors. Sometimes if the butter is too cold, i have had cakes sink slightly in the middle, so try and make sure its at room temperature when you're mixing. I've also baked at home and the cakes are nowhere near as good as they are at work, as all the ingredients are the same the only other factor is my oven at home is vastly inferior to the convection oven at work. It really is a case of trial and error and finding what ingredients work best for you.

 

Good luck with the next bake.

post #14 of 24

Try rapping the cake pan on a hard surface several times to help release bubbles.  Too much aeration in the batter will cause the cake to collapse in the middle.  So will opening the oven door to early (in the first 15 mins of baking) or shutting it too hard.  Check the expiration of your leavening.  Then do a water test - sprinkle it in some warm water.  Both soda and powder should foam if its still good.  Do not use self rising flour and always always sift your dry ingredients. 

post #15 of 24
Thread Starter 
Quote:
Originally Posted by enga View Post
 

Here is
1. 1Lb Flour
2. 2 tbs of baking powder
3. 1/2 c margarine
4. 1/2 c butter
5. 10 eggs
6. 1 Lb Sugar
6. 2 Cups milk
8. 2 tablespoons of vanilla extract
9. 2 teaspoons of limon zest

 

The ratio of fat and sugar to flour is a little off to be a traditional pound cake, not enough fat I know. The amount of eggs is right for one but in a regular cake recipe is excessive. So are the amounts of vanilla and baking powder.

 

I would try using  3 1/2 cups of flour (4 cups=1#), 4 eggs, 1 1/2 cups of milk, 2 tsp of vanilla and maybe 1 tbs of baking powder.

 

Or maybe this is a practical joke,lol because this is one weird recipe.

Might sound weird to you because its a Dominican cake and we make cakes differently. however, there should be no difference in the amount of baking power a cake should have as it has to do with the fat we put in, am I wrong?

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