My Strawberry Cake Collapsed In The Middle! Help!

Baking By KirasCakery Updated 14 Jan 2013 , 12:33am by KirasCakery

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KirasCakery Posted 8 Jan 2013 , 7:40pm
post #1 of 11

This is my first attempt at a strawberry cake... I baked it in a wilton 9x9x2 professional weight pan at 350 for 25 minutes. The entire center collapsed terribly!! I have copied the recipe I used below. Can someone please help me! I have to have this cake ready for a party Saturday!


2 1/2 cup(s) cake flour

1 1/4 teaspoon(s) baking powder

3/4 teaspoon(s) salt

1/2 teaspoon(s) baking soda

3/4 cup(s) butter, softened

1 1/2 cup(s) sugar

3/4 cup(s) strawberry preserves

4 eggs

3/4 teaspoon(s) vanilla extract

1/8 teaspoon(s) red food coloring

1/2 cup(s) buttermilk


10 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 8 Jan 2013 , 11:09pm
post #2 of 11

i don't know how to rightly divide the formula itself due to the preserves in there


but it just sounds underdone and too maybe much batter for that size pan


what method did the recipe give for testing for doneness??


a toothpick inserted comes out clean?


the sides pull away form the pan?


touch it with your finger and it bounces back?


does the recipe say and did you do this and what happened??


it did not bake long enough


and what size pan did it say to use?

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KirasCakery Posted 9 Jan 2013 , 7:21am
post #3 of 11

I actually split the batter in half between two pans. 9x9x2. The recipe listed the toothpick method, at 20 minutes came out real wet. So I baked another 5 minutes. and it was collapsed.

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-K8memphis Posted 10 Jan 2013 , 3:14pm
post #4 of 11

the oven rack might have gotten jiggled too much when the toothpick action took place


the oven might cycle slow when reheating and the temp might have dropped too low


you loose a lot of heat when you open the door


sometimes my own regularly used recipes/formulas get those dang sink holes when i toothpick them


not the whole kaboom but little sink holes sometimes


and i'm not even pulling the oven rack out--just the stinkin' toothpick prick


but it might be a flukey formula


two 9 inch pans shoulda been fine


sorry that happened!


maybe try strawberry jello in a white cake recipe for strawberry layer cake


that's what i use


plus fresh strawberries


i tried every strawberry combination i could think of to get a fresh tasting nice strawberry cake


and jello + fresh was the way to go for me--go figure


bought purees, made purees --nothing worked


strawberry jello is my friend!!!

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Texan Aunt Posted 12 Jan 2013 , 12:31am
post #5 of 11

K8memphis how much Jell-o and how much fresh do you use per cups of batter? and when do you mix it in?

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-K8memphis Posted 12 Jan 2013 , 1:21am
post #6 of 11

i used a cake mix because i like the holding properties for tier cakes

i did not test it with a scratch recipe


just combine it with the cake mix--add the strawberries last


  • 1 box white cake mix (duncan hines the18.5 oz)
  • 1 box strawberry jello
  • 1/2cup oil
  • 4 eggs
  • 1/2 cup milk
  • 1 cup chopped/mashed strawberries



i had the honor to attend the 2007 world pastry forum for egullet


it was beeeyond heavenly but in the ice cream class


the chef told a story about how he was trying to develop a strawberry


ice cream recipe that would satisfy his chef at the time


he used all the finest ingredients as only the fine dining guys can and


every day he struck out day after day his chef did not dig any of those formulas. zip nada


then he added strawberry nestle quick into the formula--chef loved it


sometimes you need that familiar anchor flavor the nostalgic favorite to seal the deal

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Texan Aunt Posted 13 Jan 2013 , 12:44am
post #7 of 11

That looks great, I hadn't found one that I had liked. Thanks!

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KirasCakery Posted 13 Jan 2013 , 4:48am
post #8 of 11

I was able to "fix" my recipe. My mother suggested adding more flour. It worked like a dream. My cake rose and retained it's moisture! But I did try another recipe, because when I tasted the fallen cake, the strawberry flavor was barely there,,, I used another recipe that called for fresh strawberries. I used frozen and it turned out fantastic!! The strawberry flavor was much better and more prevalent.

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-K8memphis Posted 13 Jan 2013 , 1:10pm
post #9 of 11

awesome Kira!!! i bet that feels great!

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bobblly88 Posted 13 Jan 2013 , 5:39pm
post #10 of 11

hiii there....


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KirasCakery Posted 14 Jan 2013 , 12:33am
post #11 of 11

I was so proud of myself! lol

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