When it comes to baking, balancing your ingredients is key. If you have too much liquid or too much fat in your cake batter , this can result in a cake with a weak structure which can cause it to sink in the middle.

Why did cake collapse?

Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air . Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

What was wrong with the cake?

Too much flour or too little liquid will cause the batter to be thick and dry, leading to cracking . Overmixed batter may contain air pockets batter which can contribute to cakes cracking. Mix according to the recipe directions.

Will cake bounce back?

If your cake is bouncy/springy when you gently press down on it with your finger, it is likely that your cake is ready to be taken out of the oven . A wobbly or firm middle that doesn't bounce back is a sign that the cake needs more baking time.

An imbalance in the recipe . Too much flour or too little liquid such as milk or eggs, for example, will cause the batter to be thick and less 'flexible', and result in cracking on the surface as the cake bakes, as well as a heavy, dense texture.

Why did cake crumble?

Cakes crumble because they've dried out too much . From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

Is a cake ruined if it falls?

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center . Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

Why does my cake taste bad?

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder . Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

When has cake gone bad?

A spoiled cake that has gone bad will have an “off” odor, something a little sour or musky . If your cake has changed colors in any way, it may be on its way out the door. You can especially see this when your cheese cake frosting starts to get yellowed at the outer parts.

How to prevent cake from collapsing?

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

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Can you still eat a cake that has sunk?

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center . Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

What went wrong - Cakes (2024)

If you’ve had an epic cake baking fail – don’t worry – let Paul Hollywood explain what went wrong and show you how to fix it so next time you bake the perfect cake.

Want to know why?

Come and explore the most common reasons for a cake baking fail.

My cake has a cracked, peaked top

If your cake or has a badly cracked or peaked top you may have adding too much baking powder and/or bicarbonate of soda. You may also have overfilled the tin, or the cake may have cooked too quickly due to being too near the top of the oven or the oven being too hot.

My cake sank when it was baking

There are lots of reasons why the top of your cake may have sunk during baking. You may have used too much raising agent, over-creamed the fat and sugar, over-beaten the mixture after adding the egg, under-baked the cake or had the oven on too low a temperature. Another way to avoid cakes sinking is to never slam the oven door.

My cake is too brown

If your cake is looking a bit too brown, it is probably because you have over-cooked it or the oven was too hot. You can always cover the top of the cake with tin foil if it is starting to look a little bit too brown. It could also be because there is too much sugar in the recipe. Likewise, if your cake isn’t brown enough it is likely because it is under-cooked or the recipe used insufficient egg or sugar.

My cake is stuck fast to the tin

Make sure that you use a good quality tin and grease it well or your cake may stick to it, making it hard to remove. Don’t over grease it though as this can cause the cake to form a crusty ring around the sides.

The top of my cake is speckled

Speckling can occur on the top of the cake if you use too much sugar, or granulated sugar instead of caster sugar. You also need to sift the flour and sugar well to prevent this from happening.

All of the fruit in my cake has sunk to the bottom

Often fruit will sink to the bottom of the cake. This can happen when the fruit is syrupy, or high in natural sugars. To avoid this, wash the fruit to get rid of the syrup, dry it well (if the fruit is wet, this can also cause it to sink!) and cover it in flour. Do not open the oven door too soon to check on the cake.

Steamed Puddings

•You need to get you mixture spot on for puddings. If it is too dry then your pudding will be dry and if the mixture is too wet, then your pudding could be heavy and soggy. Make sure that you completely cover the top of the pudding.

•You also need to leave the pudding to stand for three to five minutes after you take it out of the oven otherwise it will break up when you turn it out. An under-greased pudding basin will cause the pudding to stick to it.