Baking Cakes: Problems and Tips, this post is about common cake-baking problems and why they happen. You’ll get some helpful cake troubleshooting tips and easy ways to keep those cake-baking fails from happening.
With these cake-baking tips, you’ll know how to avoid all the pitfalls that bakers face.
Baking Cakes: Problems and Tips
If the cake falls (sinks in the middle):
- Oven not hot enough
- Under mixing
- Opening the oven door during baking
- Too much leavening, liquid, or sugar
You got to calibrate your oven so that it’s reading the correct temperature.
As well, carefully read and measure your leavening agents.
If cake peaks in the center:
- Oven too hot at the start of baking
- Too much flour
- Not enough liquid
Your cake sticks to the pan:
- Cake cooled in the pan too long
- Pan not greased and floured properly
You can use parchment paper to line the pan which will help. Also, use solid vegetable shortening and granulated sugar or flour or Wilton cake release to coat the pan. The non-stick spray works ok for layer pans, but I don’t like it for pound cakes.
For layer cakes, cool them in the pan for 10 minutes before turning them out. For pound cakes, cool them for 20 to 30 minutes before turning them out. (Pound cakes are so dense it takes longer to cool. If you turn them out too soon they can break.)
Cake cracks and falls apart:
- Removed from the pan too soon
- Too much shortening, leavening, or sugar
Crust is sticky:
- Insufficient baking
- Oven not hot enough
- Too much sugar
If the texture is heavy (dense) or ‘gummy’:
- Overmixing when flour and liquid added
- Oven temperature too low
- Too much shortening, sugar, or liquid
- The ingredients weren’t at room temperature
How to prevent it in the future
- Properly measure your flour by fluffing it, then spooning and leveling each cup.
- Mix your batter just until the ingredients are incorporated after you’ve added the flour. Over-mixing causes gluten strands to form giving your cake that dense texture.
- Cold ingredients are more difficult to mix together causing you to overmix the batter. They also affect your cake rising.
If the texture is coarse:
- Inadequate mixing or creaming
- Oven temperature too low
- Too much leavening
If the texture is dry:
- Over baking
- Over-beaten egg whites
- To much flour or leavening
- Not enough shortening or sugar
How to prevent a dry cake – Cakes keep baking for a few minutes after you remove them from the oven. If the toothpick comes out clean, your cake may already be overbaked. Next time take your cake layers out a few minutes earlier even if the pick has a few moist crumbs. Make detailed notes on time, temperature, and what pan you used for next time.
Baking Cakes: Problems and Tips
Measure accurately. Extra sugar or leavening causes a cake to fall; extra flour makes it dry.
Have ingredients at room temperature for maximum volume.
Beat softened butter, cream cheese, or vegetable shortening at medium speed with an electric mixer until creamy usually 1 to 7 minutes. Gradually add sugar continuing to beat until light and fluffy.
Use name-brand ingredients. Store brands of sugar are often more finely ground than name brands resulting in more sugar per cup. This can cause a cake to fall. Store brands of butter can contain more liquid fat. Store brands of flour usually contain more hard wheat, making the cake heavy.
Add eggs 1 at a time, beating the batter just until the yellow yolk disappears.
Always add dry ingredients alternately with the liquid to prevent the batter from curdling. Begin and end with dry ingredients. Mix until just blended after each addition. Over-mixing will result in a tough, rubbery cake.
Always use the correct type of cake pan. For instance, a Bundt pan and a tube pan don’t necessarily hold the same amount of batter.
More Tips for Baking Cakes: Problems and Tips
Grease cake pans with solid vegetable shortening and dust with flour or sugar. A non-stick spray is often too slippery. A slippery surface keeps the batter from rising to its full volume.
Calibrate your oven to check for temperature accuracy.
Bake cakes in the center of the oven and keep the door closed. Check the cake at the minimum time suggested if more cooking time is needed gently close the door as quickly as possible after testing.
Fill cake pans 2/3 full and spread batter into corners and sides, leaving a slight hollow in the center.
To prevent domes in the center of your cake, use Even-bake strips.
The cake is done when it shrinks from the sides of the pan or if it springs back when touched lightly with the finger.
After removing a cake from the oven, place it on a rack for about five minutes for layer cakes, and 15 to 20 for pound cakes. Then, the sides would be loosened and the cake turned out on a rack in order to finish cooling.
Do not frost cakes until thoroughly cool.
Icing will remain where you put it if you sprinkle cake with powdered sugar first.
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John says
Hi,
Apologies if this has been asked and answered, but I am curious. Some pound cake recipes call for a 350 degree oven with 70 or so minutes for baking. Others call for a 325 degree oven with more time for baking. Which is better or is there a difference? Thanks!
Paula says
I honestly can’t tell a difference in taste or texture. Sometimes I’m just in a hurry and bake them at 350 but most of the time I bake at 325
Annette Parks says
So this is the first time using this recipe and I had a couple of problems. I ordered a tube pan and used for the first time and the cake is very dry and dark brown sides and bottom, almost burnt. The cake has a good flavor, just very dry. I followed the directions to a tee but I think the temperature suggested is too high. I know ovens and bake ware vary so I’m going to try it again with a lower temperature. And I also lowered my oven rack to be in the center of the oven, which I didn’t see this mentioned in this recipe.
Paula says
https://www.callmepmc.com/how-to-calibrate-your-oven/
Tamisha says
I will try this method and see how it turns out… my first try was gooey in the middle and the edges burned .. what temp should the stove be set ? I added lemon juice and extract .. I will try this more simple way to get the hang of it .. I’m new to baking but determined to perfect my craft
Jan says
Paula,
Which name brands of all purpose flour, sugar and butter work best for the million dollar fund cake ?
Paula says
Flour: I like this https://amzn.to/2XRY0gG or https://amzn.to/2qGJrRi. (I like all King Arthur products.)
Sugar: I use any brand, even generic.
Butter: I really like Land O Lakes butter in the stick
BILLIE-MARIE PASHIA says
what is your opinion of using powdered BUTTERMILK in recipes instead of fresh.
Paula says
I haven’t tested powdered buttermilk in cakes.
scratchbaker says
Saco Buttermilk Powder is great; been using it for decades. Use 4 Tbsp. per cup of liquid buttermilk in recipe. Add buttermilk powder with dry ingredients; add water with liquid. I store an opened package of the Saco buttermilk powder in a glass jar in the refrigerator; I find leaving it in their packaging it can dry out (can be re-powdered in food processor if necessary).
Martha Stathakos says
Noticed the Million Dollar Pound Cake recipe said to put batter in Bundt Pan; however the pix shows regular Tube Pan; will the Bundt Pan work as well?????
Paula says
Only if it’s a large bundt pan, 12 cup. The 12 cup is 4 inches deep. A regular bundt is about 3 inches deep (and I think a 10-cup)
Karen Ladd says
I am from the deep South so between Cobblers, Banana Pudding, Strawberry Shortcakes, and homemade Peach Ice Cream, Pound Cakes were, are a staple in our home. Next time try alternating eggs and flour ending with flour then add liquid and extract(s) . Also if you add 1/2 c more sugar you will get an even heavier, crispy crust on top…pound cake n coffee in morning, nothing better!!! Thank you for sharing,
BILLIE L Brown says
Do you know how to make Carmel icing the kind that will crack if touched & use on pound cake. Also looking for a good peach pie recipe. My Mom & Aunt passed on and used to make for me. Never got the recipe. She made a hell of a cocunut cake with pinnaple jam between layers too. Thank you!
Delphina says
Prevent cake from cracking on top?
Paula says
You can add more butter or bourbon if you find it’s not holding together. Be careful of adding too much as they will not be firm
Shaaron Mills says
Im having a prpblem with doughy bottom on cream cheese pound cake even after its cooked the a allowed time.
Paula says
It sounds as if you may not have enough flour, are you measuring the flour correctly? https://www.callmepmc.com/twix-bars-sweet-rolls/
Lisa says
My pound cakes are dark on the sides when they weren’t before I think I know why now I started using bakers choice with flour so I should use Crisco oil can I use powder sugar instead of flour when I grease my pan?
Paula says
Granulated sugar not powdered sugar. And a darker pan will make it darker as well. Use a light pan like this one http://amzn.to/2hHwxxN versus a dark one like this http://amzn.to/2ir5X9f
Carla Countiss says
When I bake the Million Dollar pound cake the batter leaks. I use a tube pan and cover the outside with foil. Should I not use a tube pan?
Paula says
I use a tube pan and cover it with foil as well. I have a little that leaks out but not much
Mary says
When I use my tube pan I use wax paper or parchment paper under the bottom of the pan. I put the paper in the pan and cut to fit then I cut it to fit.
Mel says
Hi!
Thanks for the tips. Is there a certain method to get the crust on top of the pound cake? I don’t always have the crust on top of my pound cake and I’m not sure what I do different when it happens.
Medera Smith says
This sounds like a rich tasting pound cake. I will make one very soon
Helen Coutlis says
Our country Zambia is 3750 ft above sea level, could that need leavening in the Pound Cake ?
Paula says
Traditional pound cakes are leavened only with eggs. Adding baking soda and or baking powder with change the texture. It will also change the taste slightly. I would not add baking soda or baking powder at your sea level personally. I would add 1 more egg. This has good information on adjusting for higher altitudes: http://www.kingarthurflour.com/learn/high-altitude-baking.html
Helen Coutlis says
Why is there no Baking Powder or Soda in your Poung Cake recipes?
shilpa says
I baked an apple cinnamon cake yesterday wherein I took 220 gms of flour,210 grams of regular sugar,and 200 gms of butter with little vanilla essence ,some nuts and cubed apple (half).I baked at 180 degree celsius for 40 minutes.The centre collapsed but the rest of the cake looks and tastes fine,can you please help me so that next time there is no disaster,
Thanks in advance,
Shilpa.
Paula says
Betty, I’m going to do a little research on this. I remember reading this before, I’m going to find my notes and make sure before answering you. I’ll get back to you, it may be tomorrow. ~ Paula