How to make cake: top 10 problems fixed
However seasoned a baker, we all have those cake baking disasters that can only be rectified by strategic application of whipped cream, a heavy shower of icing sugar and/ or a mountain of fruit.
Having recently made a chocolate cake which looked perfect as it left the oven but not so great as it fell out of the tin in a sad and soggy heap, I decided to explore ways to avoid future tarnishes to my baking reputation. If you've been similarly disappointed then read on...
The gripes
1. My cake has peaked in the middle and is cracked.
This happens when a/ there's too much raising agent, b/ the cake tin's too small or c/ the oven temperature is too high.
2. My cake has a gooey centre.
The cake hasn't been cooked for long enough. When you check the cake before taking it out of the oven, a skewer should come out clean and the cake should feel the same in the middle as it does around the edges.
3. My cake is overcooked and thin but the texture is good.
This happens when the cake tin is too big.
4. My cake is flat and has large air bubbles on the top.
This could be because a/ the cake didn't go into the oven as soon as the mixture was finished or b/ the oven wasn't hot enough when the cake went in.
5. My cake has sunk in the middle.
There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.
6. The sides of my cake are crunchy or burnt.
One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin's not sufficiently lined c/ the oven's too hot, d/ the cake's been left in the oven for too long or e/ it contains a fat not suitable for baking.
7. I can't get my cake out of the tin.
Make sure your baking tin is well lined. You can't go wrong with baking parchment on the base and around the sides of your tin. Use a smear of butter on the inside of the tin to stick the parchment in place.
8. My cake is very dense.
This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.
9. My cake has spilled over the sides of the tin.
The cake tin 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 adjust cooking times accordingly.
10. My cake is burnt on top but still isn't cooked in the centre.
This happens when the cake tin is too small.
Experiment with our selection of classic cakes recipes.
Let us know if you have any tips for avoiding or hiding mistakes. And if you've recently had a disaster, go on, share it with the group.
Sponsored content
Comments, questions and tips (23)
stephthecakelady
Hi, professional cake maker for over 15 years and have a tried and tested recipe that has always worked without problems. Suddenly last week, for no reason that I can explain, a whole batch of cakes turned out really dense and rubbery in the middle, with large holes in, looking a bit like crumpets.…
jane53murphy
My christmas cannot have nuts do no almond padte. How do i stop cake volour bleeding theough white icing please?
goodfoodteam
Hi, thanks for your question. You can use a layer of white fondant icing instead of almond paste. Then just add a second layer of white icing to finish. We hope this helps. Best wishes, BBC Good Food Team.
scallys3
So I be followed a recipe to the letter. Used the correct size tin. Got the temp correct ( even used an extra temp gauge just to make sure). It said 140 degrees for the first hour then drop to 120 for a further 2 hrs. Put baking paper around the side to create a tower around it but After the first…
goodfoodteam
Hi, thanks for your question. If you let us know what kind of cake it was we might be able to help. Sometimes fruit cakes and chocolate cakes are more prone to burning on top. One solution is to loosely cover with foil after the initial hour. We hope this helps. Best wishes, BBC Good Food Team.
linda13
My sponge cake looks great when it comes out of the oven I leave it to get cold before I fill with jam and buttercream but the top goes sticky when I put it in the cake tin to keep for later.
jengop
Why do my cakes come up the sides of the cake tin, when cooking
Anna_Glover
Hello! Sounds like you may need a deeper cake tin if the cake is coming up over the top of the tin. You can get different depths of cake tins, the shallow ones are used for stacking up, and deeper ones can be used for denser fruit cakes or carrots cakes. Your recipe will suggest a depth if it's…
