Why is my cake sinking?

Question

Have used 6oz sr flour, 60z caster sugar, 6oz marg, 2tbls cocoa powder, 1 tsp baking powder, 3 eggs?? My sons birthday tomorrow, this has never happened to me before, what am i doing wrong?

Answer 1

I make and decorate cakes, so here's a tip.

When you put cocoa in to flavour a cake, use 2oz and replace that amount of flour with it. i.e. the recipe becomes...

6oz margarine
6oz caster sugar
4oz SR flour
2oz cocoa
3 eggs

You don't need baking powder in SR flour either. This could be your problem... it makes the cake rise too fast, then it falls flat. Also, do not open the oven door before the cooking time is finished.

I hope this helps... and Happy Birthday to your Son. :-)

Answer 2

THIS IS THE ANSWER. If you are following the right recipe and it is still sinking:

First try this in order.

1. Do not open the oven during baking until the very end.
2. When you think the cake is done, stick a small knife in the middle -- if it comes up clean then its done.

If after doing the two above and your cake is still "sinking when you take it out of the oven" and you are using a "MIXER OR STAND MIXER" then number three below is the problem.

3. Do not use a mixer - you are over mixing.

It only took me ten waisted cakes to realize this. Until one knows how to use a stand mixer or the right mixing speeds, "do not use" -- it will destroy a cake. I was using a kitchenaid mixer to mix all the ingredients. THE PROBLEM: OVERMIXING. Who would have guess making a cake is a science! How I figured it out was I decided not to use the mixer at all after destroying ten cakes. I changed and did everything by hand "the old fashion way". OMG.... the cake came out so perfect. OMG... never knew mixing or over mixing the batter could sink a cake!!!! So I tested it again and made another 9 cakes the old fashion way and not one problem with sinking. All came out beautifully.. Nice and moist -- oh so moist!!!!!!!!!!!

The best moist cake:

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cups sugar (or use ony 1 cup if you don't want it too sweet)
3 large eggs, room temperature
1 tablespoon pure vanilla
3/4 cup whole milk room temp
1/2 cup sour cream

My suggestion --- do it the "old way" -- by hand. If you want you can mix the wet ingredients in the mixer but "MIX IN THE FLOUR/DRY INGREDIENTS BY HAND". It will be the best cake you ever tasted!!!! no kidding.


Oh ... and don't forget to greese and flour the baking pan.

Answer 3

You shouldn't use SR flour and baking powder as the SR flour has baking powder in it already. Did you open the oven door too soon after putting the cake in? Cakes don't like draughts.

Here's an idea to save the day - fill the hollow with chocolates then cover the cake in yellow fondant icing. Add a couple of icing palm trees (a sausage of brown coloured icing with some angelica poked into the top) and call it a Treasure Island cake (the sweets being the treasure)

It'll still taste ok and that's all that will matter to your son I would guess.

Answer 4

Baking soda should be replaced about every six months because it looses its "poof power" over time. I always write the date of purchase on baking soda (and baking powder for that matter). Also, the egg poofs because you trap tiny air bubbles in the batter while you are mixing it. I've read that cakes can "fall" from a sharp shock, like accidentally letting the oven door slam shut when you're checking the cake, so I'm real careful about that sort of thing when I bake but I've never had that happen to me. It will still taste the same, but will be denser and probably not as attractive. The good news is, the birthday is tomorrow and you have time to try again if you want to.

Answer 5

It will sink if you open the oven door. Or if you are walking or running in the house. I am sure it will taste just fine. I have had some cakes that sink in the middle a bit. Solution: Put lots of icing on it to level it off. the kids will love it and it will be a winner!
hope your son has a great birthday.

Answer 6

If you keep opening the oven door, that will make it go flat. Or if you take the cake out to early. Always bake it on the right temperature, leave the door closed till the suggested time, if you want to check it before you take it out, very slightly press the middle of the cake with your finger, it should spring back up. Thats when you know it has baked properly. Try again!! Good-luck.

Answer 7

Did your recipe call for self rising flour??? I would have thought it would call for CAKE FLOUR!!!
Also, it can fall from over mixing or because there is too much activity around the oven....Running around, bumping the oven, etc. Once in the oven, try to keep any activity levels to a minimum.
It may be easier to buy a boxed mix, they are a bit more stable & reliable.....

Answer 8

Don't open the oven door until at least 2/3 of the cooking time has passed. Don't worry about it, slice the cake off until it's level. You're going to decorate it anyway.

Answer 9

YOU MUST BE TAKING IT OUT BEFORE IT COOKED. HERE IS A DIFFERENT RECIPE FOR CHOCOLATE CAKE IT VERY EASY AND ALWAYS COMES OUT PERFECT,
8 OZ BROWN SUGAR
8OZ BUTTER
10 OZ PLAIN FLOUR & 2 OZ COCOA
HALF PINT WARM MILK
I TEASPOON BICARBANATE OF SODA
I TEASPOON VANNILA EXTRACT
3 EGGS BEATEN
JUST MELT THE BUTTER AND SUGAR IN A PAN, TAKE OF THE HEAT AND COOL SLIGHTY, THEN ADD YOUR EGGS, THEN ADD THE FLOUR ALL AT ONCE,MIX WELL. THEN ADD THE BICARB TO THE MILK AND ADD TOO MIXTURE STIR WELL ADD VANNILA, IT WILL SEEM VERY RUNNY THIS IS HOW IT IS MEANT TO BE, THEN COOK FOR 40 MINS, GAS 4 ELC 175.
TO MAKE THE TOPPING JUST MELT A LARGE BAR OF CHOCOLATE ADD I OZ OF BUTTER STIR WELL ADD I DESSERT SPOON OF ICICNG SUGAR STIR WELL ,THEN PUT ON CAKE.

Answer 10

Check your recipie carefully. Then do NOT disturb the cake once it goes into the oven. Don't open the door 'to check it's okay' - don't knock or bang the oven. Just let it do it's thing.

Then tomorrow morning pop over to Sainsbury's and buy one covered in chocolate or shaped like Superman.