Sunken Center

Decorating By CatHill Updated 7 Dec 2013 , 8:33am by ellavanilla

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CatHill Posted 6 Dec 2013 , 12:54am
post #1 of 9

I pulled a recipe from cake central for a red velvet cake.  I have never experienced a cake that the middle has sunk in.  Not sure what to do with that?  Of course I will remake the cake, but would like to know what I did wrong so I don't repeat my mistakes.  Help please!

8 replies
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MimiFix Posted 6 Dec 2013 , 3:03am
post #2 of 9

Might have been underbaked. That's my first guess.

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CatHill Posted 6 Dec 2013 , 4:35am
post #3 of 9

AThat WAs My First Thought Just Looking At It, But It Is Cooked Through. It Also Turned Dark Brown In Color. It Was Very Red Before It Went Into The Oven. nNot Sure What Happened? Thank You For Your Response I Appreciate it.

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 6 Dec 2013 , 4:42am
post #4 of 9

baking soda mishap maybe?  it would mess up the rise and it discolors cakes--it is often an ingredient in red velvet--just taking a wild guess--

 

edited to say--perhaps too much baking soda is what i mean

MELROSE315 Cake Central Cake Decorator Profile
MELROSE315 Posted 6 Dec 2013 , 5:15am
post #5 of 9

AThat just happened to me with a receipe I use all the time..... Don't over beat it ... Easy to do if you use a stand mixer

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CatHill Posted 6 Dec 2013 , 7:10am
post #6 of 9

AGood Info! ThE Recipe Called For 1 1/2 Tsp Of Baking Soda. I Believe I Put That Amount In, But can't Swear To It. I Remade The Cake With My Old Recipe And It Turned Out Perfect. Thank You For Your Input Greatly Appreciated.

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CatHill Posted 6 Dec 2013 , 7:13am
post #7 of 9

AMelRose315 That Could Be It Because I Did Keep Getting Pulled Out Of The Kitchen And Left It Going! Thank You!!! I Will Have To Keep That In Mind. I Certainly Do Not Want Any Repeats! Thank You Everyone. Have A Great weekend

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farmgirl2012 Posted 6 Dec 2013 , 7:36am
post #8 of 9

If this happened to me, I would think it was underbaked.

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ellavanilla Posted 7 Dec 2013 , 8:33am
post #9 of 9

i agree, it sounds like a leavening problem. 

 

too much leavening can cause the same problem as too little. 

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