I think one of the worst things that can happen after baking a cake is when it sinks in the middle! But thankfully, understanding a bit more about the science behind baking can give you a little more insight into where you may be going wrong.
Check your leavening agent Expired leaveners: Always check the freshness of your leaveners. Expired or ineffective baking powder and baking soda will not leaven your quick bread. Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle.
4 – You’re overmixing your cake batter
Overmixing your cake batter can also cause your cake to sink and collapse. Now I know this can be really confusing – am I overmixing or undermixing?! But one of the key things here which helps determine whether it’s one or the other, is when it comes to over mixing it’s usually referring to the creaming process.
So creaming is when we whip our butter and sugar together to create air bubbles, and this is usually done at the beginning of making our cake better. Now the problem with over creaming is you can create too many air bubbles, which results in a weak structure that isn’t able to support the weight of the cake as it bakes.
Another thing to note is that if you cream your butter and sugar at too high of a speed, this can also create a lot of large air bubbles which then pop as our cake bakes, causing it to sink. As a rule of thumb (unless your recipe states otherwise), only cream your butter and sugar until it’s light and fluffy, which should take no longer than three minutes. Also stick to a medium to medium high speed – no higher.
3 – You’re undermixing your cake batter
Undermixing your cake batter can be a problem, particularly if your recipe requires you to hand mix your dry ingredients in at the end. This is because under mixing the cake batter doesn’t allow the ingredients to incorporate well enough, which can result in uneven baking. Undermixing can also mean that not enough gluten has been formed to support the structure of our cake, which can cause it to collapse.
THIS is why your cakes are SINKING / FALLING / COLLAPSING
FAQ
Why did my lemon loaf collapse in the middle?
How do you keep bread from sinking in the middle?
How do I stop my loaf cake from sinking?
Why does my cake sink when I move the pans?
Most ovens heat unevenly, with hot and cold spots. To compensate, many recipes call for rotating pans halfway through the suggested baking time. But if the center of the cake is still liquid, it may sink when you move the pans. Try to wait until you are about 3/4 of the way through the suggested baking time to open the door and move pans around.
Why do I get muscle cramps after eating breads?
For those individuals with Gluten sensitivity, inflammation may result in widespread pain or cramps after consuming gluten containing diet. Gluten diet usually includes wheat, barley, maize, etc. Other symptoms include tiredness, bloating, leg numbness and stomach aches.
Why is my cake sinking?
Another reason your cake might be sinking is that the oven temperature is too high or too low. Baking is like a science experiment; the temperature has to be just right. If your oven is too hot, the cake might rise too quickly and then collapse in the middle.
What if a cake sunk in the middle?
If you happen to have a cake that sunk in the middle, don’t fret! There are some easy ways to fix cakes that have sunk, even though no amount of baking can fix it. Use a serrated knife or cake leveler to cut off the top of cakes that have sunk in the middle. This will make cakes even and flat, so cakes can be frosted without any bumps or dips.