
Common cake problems... solved
Peaked or pancaked? Dense or doughy? Here are the reasons behind the most frequent cake catastrophes so you can get the best results.
Problem: My cake has peaked in the middle and is cracked.
This could be because too much raising agent has been used, the cake tin was too small or the oven temperature was too high.
Problem: My cake has spilled over the sides of the tin.
This happens when the cake tin you've used is too small. It's always best to use the tin size stated in the recipe. If you don't, avoid filling the tin more than three-quarters full and also adjust cooking times accordingly.

Problem: My cake is overcooked and thin but the texture is good.
This happens when the cake tin is too big.
Problem: My cake is burnt on top but still isn't cooked in the centre.
The cake tin was too small or the oven is too high.
Problem: My cake is very dense.
This could be because the cake mixture didn't have enough air beaten into it or perhaps eggs were added too quickly and curdled. Another reason could be that there wasn't enough raising agent.
Problem: My cake is flat and has large air bubbles on the top.
This could either be because the cake didn't go into the oven as soon as the mixture was finished or because the oven wasn't hot enough when the cake went in.
Problem: My cake has a gooey centre.
The cake hasn't been cooked for long enough.

Problem: The edges of my cake are soggy.
This happens when the cake isn't turned out onto your cooling rack soon enough and condensation has built up on the inside of the tin.
Problem: My cake has sunk in the middle.
There are a number of reasons why this might have happened. The oven door was opened before the cake had time to set; the cake didn't go in the oven as soon as the mixture was ready; or too much raising agent was used.
Problem: I can't get my cake out of the tin.
You need to ensure your tin has been well lined. Baking parchment is ideal for this.
Problem: The sides of my cake are crunchy or burnt.
There are quite a few reasons you could end up with this result. It could be that too much fat has been used to grease the tin; the cake tin wasn't lined sufficiently; the oven was too hot; the cake was left in the oven for too long or a fat that is not suitable for baking has been used.
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Comments, questions and tips (11)
scrisafi17
Hello, I've been making the same cake for years with no problem. Even cooking and flat top. I'm using a new Miele oven and set temp to correct fan forced temp as in recipe but this time my cake has rise unevenly and cracked. What do l need to do to compensate to get even cooking. I'm so annoyed the…
Anneelg54932
I feel your pain. I equipped my new kitchen with Miele appliances. They are very unreliable and customer service are uncaring. With baking I am having to adjust baking times and temperatures Right now I’ve got an cake sitting in a Bain Marie in attempt to get the middle cooked without burning the…
steviewillow1993sB-2nr9_
Sometimes when I make a victoria sponge, the top layer slides partly off the bottom layer. Can I prevent this?

goodfoodteam
Hi, thanks for your question. Firstly make sure your cakes are completely cooled before sandwiching. Turn the bottom cake so it’s bottom-side-up as this is the flattest surface. Just use a thin layer of jam. If adding buttercream or whipped cream then spread more thickly at the outer edges. Place…
jonba7XSjVfF
We regularly bake a fruit cake in a loaf tin & follow the recipe carefully. Despite assuring that the cake is properly cooked(but not over-done or dry), when we attempt to cut it, the first couple of slices cut cleanly, but then the rest just disintergrate into a pile of crumbs! We cannot…

goodfoodteam
Hi, thanks for your question. Do you mean the recipe used to work but recently has started to crumble? If so then it could be to do with the gluten content of the flour. Try a special cake flour which contains less gluten. If it cuts well to start with it could be that it’s drying out before you cut…
milicamusticaM6Qvo6oh
Why are my muffins too doughy?

goodfoodteam
Hi, thanks for your question. Muffins can turn doughy when they are overmixed. The mixture should be folded together very briefly until the ingredients just combine. Unlike a cake it’s okay to see a few specks of flour still. Also make sure your self raising flour and/or baking powder is within date…
sophieanderson661
Why do my cakes sometimes crumble around the edges, the centre is perfectly cooked but the edges are not burnt but crumbly. This usually happens with 200 grams butter, sugar, self raising flour recipe devided between 2 tins and cooked for 20 to 25 mins Jun my Everhot top oven.