Common Cake Baking PROBLEM & the REASON behind those DISASTERS From setting the wrong oven’s temperature to opening the oven door too early, there are so many reasons why a beautiful cake can become a sunken disappointment. Our Team has identified some of the most common pitfalls when it comes to cake making, so you enjoy baking moment every time.
1. Cake Is Dry
- Used of butter ( can use oil to keep it moist)
- Over baked
- Put too much flour in, the wet ingredients will absorb the flour leaving the cake dry and crumbly
2. Cake Sink In The Middle
- The cake is under cooked and raw in the middle
- Batter is over mixing, which it strengthens the gluten structures too much and creates more air which causes the cake to rise and then fall again
- Oven temperature, too high and too low.
3. Crack Cake
- The mould is to small / improper size of mould
- Too much heat / temperature is too hot
- Oven position is wrong
- Too many leaveners, whether baking powder or baking soda
4. The Cake Becomes Like A Bread
- The wrong flour was used
- The batter was not well mixed
- The wrong leavening agent was used
- Butter / margarine measurement is incorrect
- The sugar level was wrong or the type of sugar was wrong
5. The Cake Has Soggy Edges
- The cake was not released from the pan soon enough and condensation has occurred inside the pan.
6. The Cake Is Dense
- The eggs used may be too small
- Insufficient air content when eggs and sugar were beaten
- The flour is expired
- At best, the flour should be dried first. This can help lighten the cake.
- The butter added to the dough may be too hot, causing it to foam and the cake to break
- The oven temperature is too low
7. The Cake Is Flat Straight From The Oven
- Cakes are supposed to be a little puffed up right after baking. So your leavening agent or self-raising flour could be expired.
8. The Cake Is Greasy
- You used too much butter.
- The mixture was whisked incorrectly.
- Your butter started ” sweating” before you added it into your batter.
9. The Cake Is Stuck To The Pan
- You forgot to grease and line the pan with parchment paper.
- You greased your pan, but you didn’t do a thorough job.
- You didn’t use the right baking spray.
- You didn’t cut your parchment paper to size.
10. The Cake Is Too Hard
- Sugar and butter was not beaten until light and fluffy
- Too much wheat flour
- Not enough wet ingredients
- The mixture was beaten for too long after the flour is added
- It was baked for too long or the temperature is too high
11. The Cake Is Too Moist And Sticky
- Too much wet ingredients
- Insufficient leavening agent or it is expired
- Fat and sugar were not beaten enough
- Butter was chunky and not beaten enough
12. The Cake Is Uneven
- The oven temperature may be too hot
- The oven temperature is not hot enough and caused the cake to not bake evenly
- The flour was not mixed well
- The batter is more than half the amount of the baking pan
- The pan does not match the type of oven used
- Try turning your cakes a few times while bake
13. The Cake Is Wet At The Bottom
- There was too much wet ingredients.
- You didn’t bring the cake out of the pan quick enough to cool and dry on the cooling rack.
14. The Cake Overflowed
- The pan you used is too small. Use between % to % of the pan that is larger than the original recipe.
- You used too much leavening agent.
- Your oven rack is not even.
- Optionally, you can just separate your batter into smaller pans.
15. The Cake Shrunk
- Make sure the batter is not too cold before baking.
- The batter was over mixed.
- There was not enough of your leavening agent.
- The cake pan was too big.
16. The Cake’s Crust Is Too Hard
- It’s because you put too much oil when greasing the mould. So you are literally frying your cake while it’s baking.
- The oven was too hot.
- The cake was baked for too long.
- The fat content used (i.e butter, oil, margarine, etc.) was wrong.
17. The Middle of The Cake Didn’t Rise
- The size of the cake pan was wrong
- Measurement of ingredients was wrong
- The oven temperature was too hot / cold or it was baked for too little time
- The oven door was opened too early
18. There Are Holes In The Cake
- The batter is over mixed.
- You waited too long to put the cake in the oven.
- You forgot to preheat your oven.
All the info is based on our experiences in our baking journey. Do let us know if you have any extra insights.
Did you love this information?
We hope this useful information will be helpful in your baking journey.
Do not miss out the previous topics: MFM Cap Rose Flour With 6 Recipes
We would like to invite you to join our New Private Community Group! Here you are free to ask questions, share your baked food, and explore the baking tips! We are a fun and friendly bunch that loves helping each other when it comes to baking!