Cake Pulls Away From The Sides Of Cake Pan

Baking By winzee Updated 1 Feb 2019 , 10:26pm by -K8memphis

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winzee Posted 1 Feb 2019 , 3:54am
post #1 of 5

Hey guys!

I'm baking a chocolate cake but I noticed that 40 mins of baking, i open the oven and the chocolate cake shrinks and pulls away from the sides of the Pan?

Is there something i can do to prevent such a drastic shrinkage?

Some details:

- I'm using oil in  this cake

- Baking Soda to Flour Ratio is 3/4 teaspoon Baking Soda : 1 Cup Flour

- Cooking Temperature is 175°C / 347°F 

- Cooking time is 40 mins  (Did not open in the cooking time to check doneness with stick as I didn't want the cake to collapse from sudden change in temp)

Cake Pulls Away From The Sides Of Cake Pan

4 replies
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kakeladi Posted 1 Feb 2019 , 4:39am
post #2 of 5

Turn down the heat and bake less time  Those instructions are just a guide but not the hard and fast rule 

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SandraSmiley Posted 1 Feb 2019 , 5:01am
post #3 of 5

It seems a bit unusual for a cake to use baking soda instead of baking powder, unless you are making it with buttermilk or sour cream. I doubt that would have anything to do with the shrinkage, though.

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kakeladi Posted 1 Feb 2019 , 9:21pm
post #4 of 5

I find that baking at lower temps (300 dregees F) for 20 minutes per cake mix/recipe, then turn the oven up to 325 for about an equal amount of time results in a much more moist cake that does not shrink - at least not that much!  It also produces a flat cake that almost always does not need leveling. 

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-K8memphis Posted 1 Feb 2019 , 10:26pm
post #5 of 5

some cakes just do shrink that much too

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