My cake stopped sinking in the middle after I changed one thing

I've had this problem for years where my vanilla cakes would always sink a bit in the center after they came out of the oven. It was so frustrating. Last weekend, I was baking a birthday cake for my nephew and decided to try something different. Instead of just mixing the dry stuff into the wet stuff all at once, I added it in three small parts, mixing just until I couldn't see flour anymore each time. I also made sure my oven was at the right 350 degrees with a separate thermometer I bought. The cake came out perfectly flat on top for the first time ever. I think I was just over-mixing before, which made too much air. Has anyone else fixed a sinking cake with a simple change like this?

2 comments

2 Comments

jesseb2020d ago

That "sinking a bit in the center" thing is the worst. I mean, I've been there so many times with banana bread. It just feels so defeating after all that work. I never thought about the mixing in parts thing, but it makes total sense. I'm gonna try that next time for sure.

sam53020d ago

Actually, that sinking center is usually from too much leavening, not the mixing. Too much baking soda makes it rise fast then collapse. Check your recipe amounts first. The mixing trick helps with texture, but the real fix is often just using less baking soda or baking powder.