Cracked Tops, High Domes and Sunken Centers
Other common cake issues include cracking, high domes or sunken centers that don’t rise. These issues are often the result of your oven not being at the right temperature. To ensure your cakes bake evenly, make sure your oven is set to the right temperature and there’s plenty of air flow around your pan.
Cakes with Cracked Tops
Cracking often occurs when your oven is too hot. Make sure you’re following the oven temperature on your recipe and don’t put your cake in the oven until it’s fully preheated. If you’re not sure your oven is registering the correct temperature, use an oven thermometer to check for accuracy.
Cracking can also occur if you overfill your pan, as your cake may have to spend a longer time in the oven. For an easy guide on how much batter to use in your pan, check out ourCake Baking Guide.
How to Fix a Cake that Has Cracked
The good news is that a cracked cake is really no big deal! You can fix most breaks with a smear of jam, ganache or buttercream frosting.
Cakes with High Domes
A high dome on your cake may be a sign that heat is not being evenly distributed. To make sure all sides of your pan are getting equal amounts of heat, tryBake Even Strips, which distribute heat evenly, preventing high domes and overbaking.
Keep in mind that when you useBake Even Strips,it may take longer for your cake to bake, as the heat is being distributed evenly throughout the pan; however, this results in overall better texture to your cake – well worth the wait!
How to Fix a High Dome Cake
This is an easy fix – simply remove the high dome with a cake leveler or serrated knife. You can use the extra cake for cake pops, truffles or just for snacking!
Cakes with Sunken Centers
A sunken center is a tell-tale sign of under-baking. If your cake sinks in the middle, the center of your cake may not be cooked all the way through.
To test if your cake is done, stick a toothpick in the center of your cake. If it comes out clean (no wet batter on the toothpick), your cake is done baking. If there’s still batter on the toothpick, let it bake a little longer.
Other reasons your cake may have sunk:
Opening the oven door too early – opening the oven door lets a rush of cold air into the oven, which could cool down the oven and affect how your cake bakes. Use the oven light to check on your cake and avoid opening the door until 5 to 10 minutes before the cake should be done.
Adding too much leavening agent – adding too much baking powder or baking soda could cause your cake to gas out. The gas bubbles in the batter get too big, float to the top and then pop, causing your cake to sink. Be sure to follow the measurements in the recipe for adding the right amount of leavening.
Waiting too long before putting the cake in the oven – raising agents start to work as soon as they’re mixed with a liquid, so try to put your batter in the oven as soon as possible so too much air doesn’t escape your cake.
Adding expired leavening agent – if your cake isn’t rising or has sunken, it could be because your leavening is out of date. Check the use-by date on the package to make sure it hasn’t expired. You can also test your leavening agent by mixing ¼ teaspoon baking soda or baking powder with 1 tablespoon vinegar. If it fizzes and bubbles, it’s good to go. If not, it’s time to replace it.
How to Fix a Sunken Cake
A sunken cake may not look pretty, but you can still eat it! Try filling the well with buttercream or fresh fruit. For a layered cake, you can face the hollow sides inwards and fill them with extra jam, fruit or cream. No one will ever know!
Cakes that Didn’t Rise
If you’re cake didn’t rise at all, it could be because you forgot to add the leavening agent. Most cake recipes have baking soda or baking powder, which react with the liquid and cause air bubbles to form, giving your cake height. If you forgot to add the leavening (or used expired leavening), your cake may not rise in the oven.
It’s also important to use the right sized baking pan. Your pan should be filled at least 2/3 full. If there’s too little batter in a pan, your cake won’t rise properly.
Finally, take care not to over-mix your ingredients. Only mix your batter until everything is incorporated. Overmixing, or vigorous mixing, can pop all the air bubbles in your batter, preventing your cake from rising.
How to Fix a Cake that Hasn’t Risen
If your cake didn’t rise, you can always crumble it up and use it to make cake pops! You can also store it in the freezer and use it as an added layer the next time you make a layer cake.
Cakes that Have Shrunk
If your cake has shrunk, it’s most likely that your ingredients weren’t at the right temperature. If your mixture is too cold when it goes into the oven, it will cause your cake to shrink. To prevent this, let all your chilled ingredients (eggs, butter, milk) come to room temperature before you start incorporating them.
How to Fix a Shrunken Cake
Shrunken cake still tastes great! You can use it to make a smaller-sized treat or place the smaller cake layer in the middle of your layer cake, then fill in the gaps with extra buttercream.
Cake Texture
Getting your cake texture right is key to making a light and fluffy dessert. Whether your cake came out crumbly, dry, raw or dense, we’ll show you how to fix it and prevent any issues next time around.
Why is My Cake Crumbly?
Not enough egg – Eggs are important for creating a light, fluffy texture in your cake. Using less eggs than stated, or using eggs that are the wrong size, may result in a crumbly, dry cake. Follow the recipe instructions for the quantity of eggs needed, as well as the size (usually medium or large).
Too much flour – Another reason your cake might be crumbly is if you’ve added too much flour. Any flour that hasn’t been absorbed by your liquid ingredients could cause your cake to crumble.
