Why did my cake sink?

Ever baked a cake only to find that it sinks once you take it out of the oven? I'll explain why and what you can do about it!
If you have any questions, please pop them in the comments below or contact me via:
www.claire-elizabeth.co.uk
Thank you! :-) x

[@desireeb9512]

Thank you. Yours was the most helpful tutorial. I appreciated the quick bullet point explanation. Thank you! I’ve subscribed. I’m new to baking and basically did five out of your 10 listed reasons for cake sinkage. I also really appreciated your positive attitude regarding my sunk cake!

[@claireelizabethcreates]

Ahh you’re more than welcome, I’m so happy to hear that my video was helpful for you 😊 Please do let me know if there are any other topics you’d like me to cover in the future.

[@yeshabhandari9832]

Great tips, thank you for amazing video, we did all of these mistakes 🤦‍♀️ last week I baked sponge cake first time with my son and it looked and smelled so good, we were so excited so I guess took the cake out too soon, it was nice raised but after two minutes it flattened and bit gluey, and we baked again today, followed all the instructions correctly from recipe but opened oven few times to check how its going 😂😂 Definitely making one more again tomorrow and hopefully this time it will be better 😃🎂

[@claireelizabethcreates]

Aww you’re welcome, glad it was helpful! It is very tempting to open the oven door and check on your cake.. but you gotta resist the urge hehe, it will be worth the wait 😊 Keep practicing and let me know how you get on 🎂💕

[@agathaikeji9165]

Oh, I'm guilty of almost all! Thanks a mill. I've learnt a lot.

[@claireelizabethcreates]

You’re welcome! Glad you learnt something 😊

[@BlueSpruce60]

Very good and clear! Just ignore the thumbs down.

[@claireelizabethcreates]

Aww thanks so much!

[@Ryanlovestobake]

Hi, maybe you could help me. I’ve been baking for 5 years, it’s my love and passion in life. I would say I’m well experienced but not a trained professional. We have a gas oven and a oven thermometer that reads 350 F and anyways, yesterday I made my 3 layer chocolate cake recipe and the same thing happened with my yellow cake recipe, I baked each layer for 30 min, one at a time and this how the layers in each order went: the first two shrunk terribly but the final one came out almost perfect. I weighed each pan with equal amounts of batter, I didn’t overnix, all my ingredients were room temp. I prepped in the morning and after work, made the batter then baked them all off. I also made hot coffee but used it at room temp, it’s supposed to be hot to bloom the expresso powder which I did before I left for work but added it in batches between the wet and dry. I greased my pans with nonstick spray, used parchment rounds and my Wilton cake strips. The weird thing is, not only the order of how they shrink but they start sinking on the left side of the cake and around the sides and I read that it might be too much grease. I just don’t understand. They all level up evenly in the fridge but the moment I take the cake layers out that’s when they start sinking. I’ve never had this issue before until I started using our pos gas oven. I’m going to bake them again in our electric toaster oven with the convection oven setting and see if that affects it all. I also combined all my wet together instead of adding it in stages like the recipe says so maybe because I’m not following it to the T, that might be an issue too.

[@claireelizabethcreates]

Hi Ryan! That’s amazing you have found your love and passion in life 💗 After reading this through, it sounds like it must be an oven issue since that is the only variable. The best thing I can suggest is to bake these in a different oven and keep everything else exactly the same- then you will know. Difficult for me to know how best to advise you without seeing your recipe and method but please do give me a shout if you have any further questions and I’ll do what I can! 😊 Claire

[@Ryanlovestobake]

Claire Elizabeth Creates It is in fact the gas oven! We have a toaster oven with a convection setting and sure enough after taking the cakes out, they were perfect! I hate our gas oven so much! Thanks for the response!

[@claireelizabethcreates]

You’re welcome! I’m glad you have found the answer 😊

[@Tanveerbanu]

My cake was done when I checked ( toothpick came out clean), but after cooled it sunk and middle part was oily and dense.

[@claireelizabethcreates]

It could be your recipe, difficult to know exactly what went wrong without seeing it

[@roshelakesha4614]

Ur measurements may b wrong friend...see ma comment for exact..

[@sabz7473]

@@claireelizabethcreates I used 300g butter 300g sugar and flour. 95ml of whole milk and 5 eggs. Came out clean on toothpick but like the above comment it started to shrink and became dense when cooling. I had split the batter into two baking pans is this maybe the problem? I can’t see why it would be

[@sabz7473]

It hadn’t sunk though. Not much or noticeable but it definitely shrank

[@keerthanae724]

Stuffing too many tin at a time in OTG will effect the even Baking and cake texture...i use small 30l OTG two 6inch tin occupy all the space

[@JFPriest]

Thanks for this.. I made a Silver Cake (Sheet) and it rose nicely..I took it out a little to soon and as it cooled the middle shrunk... I will cover it up with 7 minute frosting...

[@claireelizabethcreates]

You're welcome! Ahh yes if you take it out too soon it's likely to sink- thank goodness for icing eh! Thank you for watching ☺️

[@itpakistan375]

Mine was baked beautifully, rised,,, But when i took out of the oven half upper part of the cake shrinked.. i was making vanilla sponge cake with whipped egg whites. Other wise sponge was so soft

[@claireelizabethcreates]

Ahh cakes with whisked egg whites can easily collapse! I assume it was a far less sponge? They do tend to shrink back a little

[@habibababangida3960]

Exactly what happened to me

[@Jensy981]

why does my cake doesnt rise...and it doesnt look spongy...it looks like clay

[@claireelizabethcreates]

New video on this coming soon!

[@AlejandraRamirez-hr9nb]

@@claireelizabethcreates Dld you make the video already?

[@claireelizabethcreates]

@@AlejandraRamirez-hr9nb Yes here it is - kzbin.info/www/bejne/jnbQlHuJj7V8i8U

[@deepgeny1]

Either you are using excess baking powder or you are giving excess heat or opening door soon

[@Jensy981]

@@deepgeny1 tnx

[@roshelakesha4614]

Guyz most f d butter cake recipe come with equal quantities to use n flour,sugar n butter/margarine but actually flour>sugar>butter. Eg:use flour 160g(baking powder 3/4tsp),sugar 120g,butter/margarine 75g...2 eggs and vanilla essence 1 tsp. Bake at preheated oven 175°C for 25-30 min.... No more crack or cake sink..

[@claireelizabethcreates]

Thanks for sharing!

[@roshelakesha4614]

@@claireelizabethcreates wlcm dr☺

[@geminil2415]

I have been making sponge cake for yrs without any problem whatever. I now use the all in one mix because it's just simple and quick. However I have had a couple of cakes sink in the middle recently, one quite badly. I haven't changed anything and my baking powder is not old.I cook them 160 fan. I'm puzzled.

[@claireelizabethcreates]

It happens sometimes.. and there are a multitude of reasons. It’s difficult for me to give you an answer without seeing exactly what you are doing. Have another go and if it continues to happen I would use another recipe and method.

[@gerrardferrer5230]

Great Tips. I tried baking genoise several times. Each time the cakes sunk DURING baking not cooling. What happened and how could I correct this?

[@claireelizabethcreates]

Ahh genoise is a tricky one, it can take a little practice. It could be for several reasons.. such as the oven temperature being too low, too much mixture in the tin, over mixing, opening the oven door too soon.. difficult for me to advice without seeing the exact recipe and method

[@alisonwilliams5355]

Thank you for the video, really helpful. I thinkI might have over mixed Victoria sponge it in machine. Had done a Mary Berry recipe, which normally are great.

[@claireelizabethcreates]

You’re welcome, glad it was helpful 😊 Ahh yes, Mary Berry tends to use the all in one method which is prone to over mixing.. I get the best results using the creaming method

[@serendipity9657]

Are cakes not supposed to pull away from the sides of the tin? I thought this meant it was cooked

[@claireelizabethcreates]

Yes it can mean that also

[@winesoup6907]

Sinking cake is definitely one of my challenges in baking (I'm not a baker btw)...especially I am trying to bake low carb pound cake...I've tried so many recipes I'm confusing myself and one cake that ended up not sinking i don't remember which recipe it was from lol...the thing about using too much fat is tricky too since low carb/keto cakes depend on stuff like cream cheese/eggs instead of flour...maybe I'll just increase the almond flour to see how it works!

[@claireelizabethcreates]

Ahh yes.. wheat flour adds structure so cakes made without it are prone to collapse. Keep experimenting 😊

[@amidiallo9212]

Thank you for the tips. Very helpful.

[@claireelizabethcreates]

You're welcome! :-)

[@sushilasaharan2795]

Very usefull proportion of Baking poder

[@Frank-xn2bl]

Interesting! I made my first cake that sunk and I knew what had caused it. It all begins with the proportion of Sugar : oil(butter) to make the batter, then the flour ratio. Unluckily for me.. it was a vegan cake, no eggs. I added more oil to make the smooth creamy mixture. Bake really well till i found the sunken center. lol

[@claireelizabethcreates]

Frank Bus oooo vegan cakes can certainly take practice! Sometimes we just have to experiment a little until we get it perfect, happy baking 😊

[@BasantAbdulmageed]

Omg, I almost committed all those mistakes LOL.. It hurts😭

[@claireelizabethcreates]

Haha I know right?! But you learn for next time 😀

[@laurafall7846]

I am at 9600 ft in the Colorado mountains. I use boxed cake, follow high altitude directions and it still sinks. It is done though please help!! Thx❤️

[@claireelizabethcreates]

Hey, I have never used a boxed cake.. what type of cake is it?

[@laurafall7846]

@@claireelizabethcreates just normal Duncan Hines or Betty crocker. I made from scratch banana bread and corn bread and it came out normal, go figure! Lol cakes not so much but still yummy.

[@BrownWoman1011]

I did every one of these...😂😂

[@claireelizabethcreates]

Lols we all do it, takes practice! 😆

[@graceling6738]

My cake totally flattened! So sad. Same batch, 1 steam and 1 bake. So likely i did not weigh the ingredients properly?

[@claireelizabethcreates]

There could be many reasons.. difficult for me to say without seeing the exact recipe and method you used

[@serendipity9657]

I tried baking my birthday cake today and I opened the oven door early because it looked done and it sunk 😞

[@claireelizabethcreates]

Oh no I’m sorry that happened! Don’t worry I’ve done it in the past.. pick yourself up and bake another, next time it will be perfect 👌🏼😊

[@vimbaimahendere9717]

Thank you 😊

[@claireelizabethcreates]

You’re welcome 💕

[@pumpkingirl4229]

Ok, Thanks..Wish me luck...🤞🏼😉🍀

[@claireelizabethcreates]

Pumpkin Girl good luck! Keep practicing 🎂💗

[@pumpkingirl4229]

@@claireelizabethcreates Thanks! You are Awesome ✌🏼☮️😉

[@samfishker7442]

How to understand overmixing? In case of pain cake or sponge cake?

[@claireelizabethcreates]

Mix until smooth and there are no lumps left.. any more is unnecessary and will deflate the mixture

[@geminil2415]

Oh I forgot I sometimes cut the amount of sugar as I don't like thing to sweet. Would that have any bearing on a sunken cake?

[@claireelizabethcreates]

Yes if you change the quantity of ingredients this will affect the final result. The ratios need to be correct.. it’s a science.

[@gurtejkaur5435]

My cake left uncooked in middle ..and evenly cooked on the sides... Why does it happens???😥😥😥🤔🤔

[@claireelizabethcreates]

Sounds like you haven’t baked it for long enough, or at too high a temperature. Could also be the recipe you’re using

[@odalispinzon1634]

I will make a chocolate cake with cake box mix in a Bundt pan and it always sinks ! I’ll take it out of the oven and it’ll be perfect but when I put it to cool it’ll sink in 😭 please help?

[@claireelizabethcreates]

Hey, it’s difficult for me to help without seeing your recipe and method.

[@TeeEff]

Running Jumping and loud noise can also make a cake drop

[@claireelizabethcreates]

Haha I bet!

[@perfectbusiness3093]

kkkkkkkkkkkk

[@madhushanikaushalya2271]

Every time I baked brownies it sunk middle. 🥴I still couldn't find out the reason.😭 First I mixed the grinded sugar with egg adding one by one. Then only i add the melted chocolate+butter(room temp) mixture to it. Then add the cocoa powder+flour. And didn't overmix it. Baked in 180C for 30min. It rises up and get sink💁

[@claireelizabethcreates]

This is quite normal with brownies.. they are generally meant to be quite dense and fudgey, rather than light and airy. The higher amount of sugar they contain contributes to this, as well as the melted chocolate. I’m sure they are delicious 😊

[@Crystal-ge4qr]

Thank you. You truly helped.😉

[@claireelizabethcreates]

Crystal 225 you’re welcome 😊

[@almacabrera7733]

Mine rose in the oven then sank as it cooled. When I put a toothpick in it, it came our clean but when I cut the cake to serve it had a dense and pudding like texture. It still tasted good but not what I wanted of course.

[@claireelizabethcreates]

This has happened to me before.. sounds like it wasn’t baked for long enough or the oven temperature was too low

[@almacabrera7733]

@@claireelizabethcreates thanks for the tip I baked at 375 I'm guessing I didn't have it in there long enough.

[@claireelizabethcreates]

Yes if it’s not fully cooked it can be prone to sink! Of course depends on the recipe too

[@almacabrera7733]

@@claireelizabethcreates thanks!

[@daisyivans2733]

I do all these

[@claireelizabethcreates]

Haha at least now you know 😀

[@daisyivans2733]

@@claireelizabethcreates thanks so much btw...it helped big time🤗

[@lorretachan4732]

Hi Claire, why my cake only rise two third on the top and the bottom not rise ? The bottom about half inch just cooked but not risr. Like clay?

[@claireelizabethcreates]

Hi Lorreta, what kind of cake were you making? Difficult to advise without seeing a recipe

[@guikkimtan5964]

Hi Claire, I guess with your professional experience perhaps you could give me some advice. I tried baking a Castella cake using a digital electric rice cooker, after baking 50mins I open the lid n inserted a stick to check and it is perfectly cooked. I poked 3 times to doubly make sure n the cake looks good. After taken out it sink and the top becomes wavy. The recipe requires 6 eggs and 110gm flour. Sugar is 100gm. Kindly advise pls. Thanks.

[@claireelizabethcreates]

Hi there, I have never made this type of cake before but it sounds similar to a fat less whisked sponge- these are tricky to make! I would suggest baking this in a regular gas or electric oven rather than a rice cooker, you may get better results

[@claireelizabethcreates]

Also make sure you beat enough air into the eggs until they are light and foamy, then very carefully fold in the flour

[@imeldasangma4358]

Sometimes my cakes are so dense/thick either at the bottom or middle. They look like eclairs! I don't over whipped them. It happens mostly with chocolate cakes .

[@claireelizabethcreates]

Hey thank you for watching. Would you able to be share the recipe with me? That way I can help you further. Claire

[@imeldasangma4358]

@@claireelizabethcreates Last time I made chocolate cake using all purpose flour, coffee powder, milk,coco powder,vegetable oil,baking soda,baking powder,eggs with 1 cup of hot water. First dry ingredients, then added wet ingredients. In the middle and at the bottom ,it's kind of stiff ! Not fluffy at all. It's not raw though.

[@claireelizabethcreates]

Imelda Sangma hmm these types of cakes where you make a batter can be difficult to get right, very easy to over mix which can make them heavy and dense. Mix your batter until the ingredients are just combined, then get it straight into the oven as once the wet and dry are combined they will start to react. Hope that helps! Claire

[@imeldasangma4358]

@@claireelizabethcreates thanks Claire, hope it helps too. Will get back to you if something goes wrong😍😍😍. God bless.

[@ameregal3499]

If it sunk, just put a spring on the middle of the cake and when someone is lucky enough to bite it , tell them congratulations, it's my little fun surprise!! 😃

[@claireelizabethcreates]

Haha love that 😆

[@soumyahanji2302]

My cake doesn't bake properly in an oven. It sinks down n it's raw inside while overcooked outside.please tell me whay to do. I take my ingredients properly measured n usually i bake at 180 degrees. Should i increase the temperature?

[@claireelizabethcreates]

Hey.. have you checked the temperature of your oven using an oven thermometer? It may not be the temperature that it says it is. It could also be the recipe you are using- what kind of cake are you making?

[@ranichalupsky2827]

soumya hanji bake at 350 temperature

[@ompocpils73]

What is the ideal temp for chocomoist cake? How mny hours.

[@claireelizabethcreates]

Impossible to say.. I would follow the recipe guidelines first, and adjust accordingly

[@hasanamin353]

My cake rised and golden brown from upper side and raw at the middle till end

[@claireelizabethcreates]

hasan amin sounds like you oven is too hot the heat distribution is uneven, have you checked the temperature?

[@aishutuggudem4461]

Hi thanks for the tips. My cake always turns up in dark brown color.may I know reason please. But it doesn’t taste burnt. Please suggest . Also give tips for larger amount of cakes and tins using tips

[@claireelizabethcreates]

You’re welcome! Perhaps bake at a slightly lower temperature but for longer.. or loosely cover the top of your cake with foil near the end of the baking time to prevent it from browning so much. It will of course depend on what recipe you’re using though!

[@learnwithkanwal1722]

Can i add baking powder last after mixing all ingredients

[@claireelizabethcreates]

I would sift it into your flour rather than at the end so that it’s evenly distributed

[@carminetauro9953]

I made a cake without eggs why does it sink and burn on too

[@claireelizabethcreates]

I can’t help you without seeing your recipe and method

[@sharonmendonza5221]

What is the the correct ratio to bake a perfect banana cake?.....mine was a banana cake, when I cut it came out fudgy/dense and it had risen on the top with cracks but then sunk when cooled....😥😥🥴

[@claireelizabethcreates]

Sounds like it needed longer in the oven.. it does take a while!

[@sharonmendonza5221]

@@claireelizabethcreates Would bake it again today would try keeping it a bit longer yesterday baked banana bread it came out scrumptous .. .

[@claireelizabethcreates]

I’m glad to hear that.. it’s all about the taste!

[@JeninaVisoria]

thank you for the inspiration

[@claireelizabethcreates]

You’re welcome 😊

[@fathimahusain2668]

Thank you so much It was very helpful 💐💐💐💐

[@claireelizabethcreates]

You're welcome ☺

[@akankshashetye2585]

Hi Claire, I tried making fudgy brownie and it cooked well. But when I turned it upside down I found caves at the bottom and not a flat surface. Please help.

[@claireelizabethcreates]

Ooo okay, like air bubbles? Could be that the sugar was not mixed in properly

[@alwslookingforinfo8909]

Making cakes really science n tough 💆🏻‍♂️

[@claireelizabethcreates]

It’s a science for sure 🤓

[@renerume6229]

Yeahh

[@tinytinymustrdseed]

Thank you Claire...very nicely presented...Ok, so this exact science has to be demonstrated please - my cakes rise n fall :( and i always follow the recipe. We have a new cooker so i'm assuming the oven is fine. But will wack it up a tad if needed. I never open the door before the time is up. And i thought you were supposed to whisk the eggs quite a bit?? I was told whisk each egg for a minute at least?? is that right and then fold in the rest of the ingredients? Another point i like to use Stork margarine, but should i use butter??? questions questions...sorreee... thanku!!! >..

[@claireelizabethcreates]

Hey! Have you tried using an oven thermometer to test the temperature? Once you know that you can adjust it accordingly. Difficult to know why your cakes sink without seeing your recipe but if you send it across I can take a look for you. Yes whisking each egg in for around a minute sounds about right...and make sure you fold in the flour or you will knock out the air. Whether you use butter or stork comes down to a taste preference regally, both work fine. I hope that helps but let me know if you have any more questions ☺️ Claire x

[@fouzanism]

My cake was so big and when I took it out of the oven and I checked it with a tooth pick and it was fully cooked. 5 minutes after I took it out, it deflated

[@claireelizabethcreates]

Hey, what kind of cake were you making?

[@fouzanism]

@@claireelizabethcreates a sponge cake, I did the exact measurments of ingredients in the recipe. I cooked it on 180 celsius for 30 to 40 minutes. It rised so well, I took it out of the oven and waited for 5 min to take it out of the mold and I found it deflated. It's ghe third time that it happens to me. I got so frustrated.

[@claireelizabethcreates]

I’m sorry to hear you’re having difficulties, if you followed the recipe and method exactly it could be an oven issue.. or the actual recipe of course. Have you made it before successfully or was this the first time?

[@fouzanism]

@@claireelizabethcreates no it was my first time. I checked other recipes and the ingredients measurment were pretty much the same.

[@claireelizabethcreates]

It’s difficult for me to help you further without seeing the recipe and method, but if you want to send it across I will happily take a look

[@DragonWarrior7771]

Hi Claire, what about bread pudding? I let it cool in the oven for 10 minutes but left the door slightly open so it wouldn't overcook. I thought that would prevent the drastic change in temperature.

[@claireelizabethcreates]

DragonWarrior7771 hey.. well slightly different as it’s not a cake, so doesn’t really rise anyway. Did you have an issue when you made it?

[@DragonWarrior7771]

@@claireelizabethcreates Well it sunk a little bit. My question is how long do you wait after you've turned off the oven so it's still moist and not sink from suddenly taking it out? (Any pastry in general)

[@claireelizabethcreates]

DragonWarrior7771 it will sink a little regardless of what you do because heat rises.. so as the gas escapes when it cools it’s going to dip slightly, it won’t affect the final pudding though. Does that help?

[@DragonWarrior7771]

@@claireelizabethcreates Ok, yes makes sense. Thank you for your help Claire :)

[@claireelizabethcreates]

DragonWarrior7771 you’re welcome 😊

[@srm4196]

Why it shrinks only in d middle

[@claireelizabethcreates]

I’ve answered this in the video

[@Kyoto.Tomino]

I wonder what's the perfect line that separates over mixture from under mixture..this is my constant struggle everytime i try to bake a cake...however, i tried counting everytime, which works somehow...

[@claireelizabethcreates]

Aww sorry to hear you’re struggling! Really I don’t think there is a line.. when you’ve done it enough times you just know, it will come with practice- keep baking 😊

[@Infanitunit1]

Can the rack height affect cake cooking

[@claireelizabethcreates]

Adante Paige yes, the temperature can vary throughout the oven

[@parrisjewel]

My cake comes out great but sometimes they shrink/deflate..why?

[@claireelizabethcreates]

Parris Jewel Have you watched the video?

[@ROSTOCKBEL]

I have been baking Victoria sponge for years but the last 2 did not rise in the middle I do not know why this happened have not done anything different like you said I put Jam and cream in it and it was still delicious I wonder if i over did it in food mixer

[@claireelizabethcreates]

Most likely it will be due to one of the things I talked about in this video.. it happens to all us bakers from time to time. Glad it still tasted delicious though!

[@ROSTOCKBEL]

@@claireelizabethcreates Thank you Will see if food processor is the problem

[@linetteemmanuel415]

Thanks for info I think I over mix

[@claireelizabethcreates]

You’re welcome, glad it was helpful

[@licaparagas]

Hi Claire! I am having a hard time making a chiffon cake for my tres leches- It shrunk once cooled down. I’m not sure if it’s because I over mixed my cake batter or I over mixed my cake batter while incorporating it with nicely beaten egg whites. :(

[@claireelizabethcreates]

Hello! Honestly I would say that a chiffon cake is prone to shrinking anyway.. and almost inevitable. Have you made it before successfully? I will need to do some more research on that specific cake

[@ritavivar4993]

Hi Claire, I have this issue. My recipe is 160 degrees for 40minutes. 140gr butter, 188 flour, 300gr sugar, 170gr cream cheese, 2 egg yolks and 4 eggss , 2 tsp vanilla extract. My cake sinks all the time. I have tried leaving I to cool down in the oven for extra 10 min but still... Do you think the temperature is to low ? Thanks

[@claireelizabethcreates]

Hey! It’s a difficult one but yes you could turn the temperature up a little. The recipe seems like it would make a denser cake particularly as it contains cream cheese. The high proportion of sugar in relation to the other ingredients could also be a cause of it sinking. Maybe use a different recipe next time and you may get better results, I hope that helps 😊

[@ritavivar4993]

@@claireelizabethcreates thank you! It is actually a very moist cake. I love the recipe which I forgot to say but has baking powder 12gr... I made another last night and was the worse ever haha... I will try increasing the temperature but also looking at oven instructions because it is a new oven :(

[@claireelizabethcreates]

Some cakes don’t rise much, it’s just how they are meant to be.. this does seem like a dense moist cake 😋 If you want something light and fluffy I’d use a recipe for a sponge or Victoria sandwich, happy baking 😊

[@bibubi1315]

Hi, I search for these conclusion as to why my chiffons sunk in the middle, I made this 1 recipe in a gas oven and it turned out perfect curved in the center with smooth surface. But later on the same recipe same oven, same time and procedure, same everything, my cake started to sunk in the middle I can't figure out why at first I thought it was egg fails because it not that fresh but I did it also with fresh eggs and eventually it still sunk. Can you help me? My cake sunk in the middle even not after I take it from the oven,. even it's still in the oven and I don't open my oven within the given of time.

[@claireelizabethcreates]

Hey, I’m sorry you’re having issues. Chiffon cake can be a difficult and it’s not one I make often.. could be over beating, or over mixing with the flour. If you had success with your recipe before, I would stick with it and follow each step exactly.. if it continues to fail then find another. Keep practicing 🎂💕

[@bibubi1315]

@@claireelizabethcreates I figured my issue, it's not that it sunk, it didn't rise at the center. I've tested my baking soda and powder assuming its the problem but it is still good to use. I also doubted my gas oven if it's the problem but can't figured. I also cut down my sugar cause maybe it's too much, and eventually I tried again with same recipe tho I cutted down my sugar a little and test it in a number silicon mold and it's fine, it rises. Later I'll bake in sqr. for an order I hope it'll be fine. Thank you anyways🙂

[@bibubi1315]

@@claireelizabethcreates I've made it again, it rises with perfect smooth curve. I think it's because of my sugar, because sometimes sugar quality and quantity also affects the cake if it's too much or too less or the sugar is wet. I became confident again with the quality of my works because sometimes it's terrifying to give away a not so quality chiffon, I don't have a problem with my frostings even with boiled it's perfect, my only concern is the chiffon and Thank God It made it my way. 🙂

[@Trina4c]

🤓Great info and tips👍🏼

[@claireelizabethcreates]

Thank you

[@RIONOL]

My cake rose so beautifully and looked very spongy until it was in Microwave and the moment I put a toothpick to check if it's done or not which I did after 40-42 minutes approx after putting the cake in the microwave , the toothpick comes out clear but the cake slowly starts to sink in microwave itself. And when I took it out it just almost sits done completely like no one's business. The one who was raising beautifully and baking perfectly at 180 degree Celsius is not there anymore. What should I do can you please help. Ps. I have tried multiple recipes with same ingredients and cooking time but things are not working out. If you wish I can paste the video link from which I followed making cakes.

[@claireelizabethcreates]

Hey there.. sorry to hear you are having issues. Are you using a regular domestic oven to bake your cake or a microwave? Yes please do share the recipe link so I can take a look

[@RIONOL]

@@claireelizabethcreates Mam I use Samsung's microwave. And here is the link on the latest recipe which I tried today but the results were 90% different. Neither the design nor the spongyness were matching which shown in the video. kzbin.info/www/bejne/nImUm6afdtuJm68

[@claireelizabethcreates]

I have never used a recipe like this but if you have weighed out the ingredients accurately and following the mixing method, I would say this is to do with the microwave you’re using.. I use a standard domestic oven to bake my cakes as the heat is distributed evenly and the temperature remains consistent. Microwaves work in a slightly different way and so will produce a different result.

[@morenasoto6706]

Can you put fresh pineapple to a carrot cake or it has to be pineapple from a can?

[@claireelizabethcreates]

Yes I don’t see why not.. the canned stuff just tends to have a softer texture which is perhaps better suited to cakes

[@lifegoeson1007]

Thank you

[@claireelizabethcreates]

You’re welcome

[@rswaminathan3321]

Hi can u pls tell me when should v unmould the cake from the pan after baking .how long v should wait for the cooling process

[@claireelizabethcreates]

I would wait around 10 minutes- or until it’s cool enough to touch!

[@Daniel-wy5uy]

Thank you so much dear

[@Ases1987]

Is convection OTG good for baking cakes ?? I am doing everything right as per your video but still my cake sink ... I can't figure out why it happens .. i am having a convection OTG?? It'll be very helpful if you can suggest a temperature settings. I am pre-heating my oven for 10mins at 180°C and baking at the same temperature for 30 mins .. i can't find out where I am going wrong ?? Please help

[@claireelizabethcreates]

Hey, yes there is a risk that baked goods may not rise properly.. I prefer to use a regular fan oven

[@Ases1987]

@@claireelizabethcreates it's just an OTG with a fan ... Is it ok for baking mam??

[@claireelizabethcreates]

Honestly I’m not sure sorry!

[@carolineswai851]

Mine has sunk, uncooked but burnt at the top🤦🏽‍♀️!!!!!

[@claireelizabethcreates]

Aww no I’m sorry to hear that.. sounds like it needed longer in the oven, at a slightly lower temperature to prevent burning. Keep practicing 😊

[@emikoandyuki]

does the cake pan size matter?

[@claireelizabethcreates]

It does yes!

[@nicolachilvers8465]

Great help thank you, I am on my third cake of today and think I have cracked it with the advise here:)

[@claireelizabethcreates]

Aww you're welcome, that's great news! I'm glad it was helpful ☺️

[@maishaanzum3677]

hlw, Claire, I have found some trouble in baking my cake, i used 7 inch pan, and i baked it in my microwave convention mode, in 180 degree for 55 min.. although i check it through a stick and it came out clear.. so i thought it was done, but when i cut my cake, it was not properly cook in the middle section though the side parts of cake was pretty done... what was the problem plzzzzz help me

[@claireelizabethcreates]

Hey! Wow that’s a really long baking time, strange that it wasn’t cooked. I’ve never used a microwave to bake a cake though! So perhaps that is something to do with it.. have you used it before? Also will depend on what type of cake you’re making and the recipe

[@79srividya]

How do I know if the centre of my cake has cooked without opening the oven door ? Last time I had baked an orange cake that was rising beautifully while it was inside the oven. After the designated baking time, I opened the door to chk the centre which had still not cooked. I left it on for another few mins and there my cake started sinking :(

[@claireelizabethcreates]

You can’t really.. it’s something that comes with practice. Once you have baked something a few times, and you know you’re oven (as they do vary) you’ll soon learn exactly when is the right time.

[@zorannefoo]

Hi. I have been trying the recipes of a few sponge cakes, but my cakes always crack and sink. I always use lesser sugar than the recipe when beating egg whites as my family do not like sweet cakes. E.g, using 100g flour and 70g sugar with 5 eggs and some milk and oil.. Baking temperature at 150 for 18cm pan. (my cakes crack if i bake at 175) I have 3 qns.. 1) My cake batter is foamy. Is it due to lesser sugar, insufficient flour or too much egg whites? 2) Will lesser sugar cause the cake to sink? ***3) Can i beat egg whites and still add some baking powder so that cake will rise?

[@roshelakesha4614]

5 eggs are tooo much for 100g flour.just use 2 eggs and dont use baking powder at end it have to be sieved with flour

[@anahngozi2273]

I baked cake and it sunk in the middle sometimes I feel the side also shrink then the inside looks half done and it becomes heavy but still taste very nice ....what can I do to prevent that next time pls? Thanks

[@claireelizabethcreates]

Hi there, can you tell me what type of cake you’re making please?

[@anahngozi2273]

@@claireelizabethcreates vanilla cake

[@claireelizabethcreates]

I’d need more information than that to be able to help- the recipe/method

[@anahngozi2273]

@@claireelizabethcreates ok

[@anahngozi2273]

@@claireelizabethcreates vanilla cake

[@Essy923]

Hi Claire, i baked a chiffon cake about 5 times now,it rises in the oven and then deflates in the oven itself, and when i checked with a toothpick,its done but when i took it out from the pan, it starts to shrink and becomes dense in the middle. I have weight the ingredients, the oven temperature is not low, and i didn't open the oven before 45 minutes. Even with sponge cake,it still sinks when i took it out from the oven but not shrinking as much as the chiffon cake. Help please.

[@claireelizabethcreates]

Hi Essy, I’m sorry to hear you are having issues. These types of cakes can be very tricky to make! Difficult to know what has happened without seeing the recipe and method- could you send it to me please? I’ll do what I can to help

[@Essy923]

@@claireelizabethcreates thanks for the reply. The recipe is, 4 eggs, 100g sugar, 100g flour, 50ml milk, 50ml oil, 1/2 tsp baking powder, 1/4 tsp salt. Can it be that the oven temperature is too hot?? Im baking at 160°c for 45-50mins.

[@claireelizabethcreates]

You’re welcome. These types of cakes rely on the eggs as the leavening (rising) agent, so it may be that the cake was over mixed and some of the air was knocked out, causing it to sink in the oven. Whisked sponges require very careful folding in of the (sifted) flour, and we must not knock the tins or anything.z they are very delicate!

[@lovelynoyama7577]

What's the proper ratio of ingredients in baking a cake

[@kids-yd1dk]

When i tried carrot dates cake it will rise for first 30 min..but after that it starts sinking in the center..actual baking time is 50 min..i didn't opened the door in between...what may be the reason behind this...tried a lot...

[@claireelizabethcreates]

Hello, sounds like you have a little too much mixture in your tin possibly. Are you baking the cake in one big deep tin or several sandwich tins?

[@kids-yd1dk]

Claire Elizabeth Cakes thanks for your reply..i am using 7 inch pan...in the recipe they are using 8 inch pan..will this results sinking?

[@claireelizabethcreates]

Yes this could be the cause- try using a slightly bigger tin and see how it turns out

[@s_roi]

Hi my cakes always sink, today I baked one mix split between two 7" pans at 170fan and both sank. Tried again and baked at 150fan and they sank again. Recently got a new oven but this happened in my old one too. Ingredients are always at room temp but mix always curdles. Recipe I use is 250g of marg, caster sugar and sr flour then 4 eggs using creaming method. Any help would be appreciated!

[@claireelizabethcreates]

Hello, I'm sorry that hear that you're having trouble! First thing I would suggest would be to use a slightly bigger cake tin, maybe an 8"? It could be too much mixture for the tin. Also, check the temperature of your oven using an oven thermometer. It seems strange that your cake is sinking based on the recipe you're using, particularly if you are using self raising flour! Be careful not to over mix when you add the flour too. Let me know if you need any further help with this ☺️ Claire

[@s_roi]

Thanks! Tried again today and put less in the pans then put one in a convection oven then one in a fan oven and they both fell again :( maybe it's my recipe or ingredients? Can't think of anything else it could be, I've tried a range of different temperatures

[@claireelizabethcreates]

It's no worries! This is strange yes, it could be the recipes and ingredients..maybe the size of your eggs? A standard Victoria sponge cake recipe has equal quantities of butter, sugar, eggs, and flour. This is what I use most of the time and it always comes out well!

[@s_roi]

HI, I tried a different recipe and they came out perfect! Guessing it was the recipe that's the problem but still not sure what exactly it was. thank you so much for being so helpful!

[@claireelizabethcreates]

Aww I'm so pleased to hear that! And you're welcome, glad I could be of help ☺️

[@emikoandyuki]

i tried to make a japanese souffle cheescake twice and it did not rice. what could i be doing wrong?

[@claireelizabethcreates]

That’s a difficult one to get right from what I’ve seen as it’s so delicate. It is important to fold in any flour very carefully to prevent knocking any air out, and don’t remove it it from the oven too early

[@Nonofyourbusiness6043]

Hey, my cake sinks at the top and middle underneath and also cracks at the top ....can you help me out

[@claireelizabethcreates]

I’d need to see your recipe and method really

[@zetkae7429]

My sponge cake sometimes sink on the sides. Help!

[@claireelizabethcreates]

zokhumi bawitlung can you explain more? I’ve never known a cake to sink on the sides.. unless it’s just risen in the middle and the sides are lower?

[@kemagie3979]

Mi cake sank at the bottom & didn't rise properly ,I used 2 tsp of yeast but it didn't rise properly before incorporating into the mix could have been the reason why,pliz help thx.

[@vesnatalevska9000]

My cake deflates. It bakes beautifully and rises then i take it out and it deflates...i tried every tip given...nothing helps! Somebody help plz!!!

[@claireelizabethcreates]

Hi Vesna, it could be the recipe you're using.. have you ever had success with it in the past?

[@sndygskylr]

Pound cake is too brown/done on top but Not done. Suggestions?

[@claireelizabethcreates]

Sandy Schuyler I would bake it at a slightly lower temperature for longer.. from what I know pound cake takes a while to bake. Are you baking the mixture all in one pan?

[@sndygskylr]

I agree. We still ate the entire cake, crumbs and all😊

[@ROYELBLUE]

I have been trying for 3 days to make this cake but every time its time to take the cake out its still wet on top when I leave it for a bit longer its to dry over cook what am I doing wrong ?

[@claireelizabethcreates]

Hello! Can you tell me a bit more about the type of cake you're trying to make so that I can help? Thank you ☺

[@ROYELBLUE]

HiThank you for getting back to me I have been baking for almost a year cup cakes cookies breads so I have been trying to bake cakes after a long period of not baking NOW' I have been having trouble baking a simple cake I always used canola oil also at times sour cream need cake to be moist after I tweak everything cakes looking beautiful nice and golden brown the timer went off went to make sure everything was done used a took pick then I notice the very top of the cakes the center was wobbly like cheese cake batter !!! every thing else was done so I HAD TO keep it in longer and of course you know that the cake came out like a dry corn bread I tried this a few times also it didn't taste sweet even though I put 2 cups of sugar I was wondering did I over beat it ? I do not think so although I did use my stand mixer now holidays are drawing near and people are planning ahead to ask me to bake what am I going to do ...PLEAS HELP !

[@fxtim4h]

Omg I did every single one of these 😩😩😩😩

[@claireelizabethcreates]

Aww don’t give up! At least now you have learnt for next time 😊

[@wumbo2421]

Hi Claire, I have problem when making cake and brownie, the batter that sticks to the pan sides dried quickly meanwhile in the center it's still jiggly.. I followed the recipe and make sure the temperature of my oven same as said in the recipe.. Any tips for me? Thanks before..

[@claireelizabethcreates]

Hi there. If you’re making brownies a slight wobble is good- particularly if you want them to be nice and fudgey! They will also continue to cook a little once removed from the oven due to the residual heat, and will firm upon cooling. The outer edges will always end up a little crispier but you can always trim them off if needed.. or if your cake is browning too quickly before it is fully baked then turn your oven temperature down a little to slow this process. Hope that helps 😊

[@wumbo2421]

@@claireelizabethcreates thanks for your tips! One more, how long I must cooling down my brownie after it baked? Especially for fudgy brownie

[@claireelizabethcreates]

There is no set length of time.. just until they are cool! Although I like to eat them warm hehe 😋 Happy baking

[@wumbo2421]

@@claireelizabethcreates Oh okay then, thanks again!

[@rekhacr8672]

my cake is not fluffy why does it happen

[@claireelizabethcreates]

I’m going to make a video on this soon.. keep a look out on my channel

[@sandieculie7779]

Thank you for the info My qtn is why does my cake crack on top?

[@claireelizabethcreates]

You're welcome! Thank you for your question- I will do a video on this for you ☺

[@claireelizabethcreates]

I've just done a video explaining why this happens, here is the link! 😃 kzbin.info/www/bejne/qGLWioF8hp2EZpY

[@lylacherian2046]

Yes, now I know the reason. Temperature was low. I opened the microwave oven too early to check.

[@claireelizabethcreates]

I am glad you know now 😊

[@theresa.lfernandes7097]

hi Claire.i hv an Ariston cooking range with gas heat n grill.i tried making cupcakes on 180 degree for 20 min on 2nd rack frm down.the cake came up but went down. it was cooked but not brown.the same happens when i bake cake it rises but does not brown n then i put in grill for 5 minutes. Pl try to solve my problem.

[@claireelizabethcreates]

Hey! Sorry to hear you’re having problems- can you tell me what recipe you’re using and if you’ve made this cake before?

[@theresa.lfernandes7097]

@@claireelizabethcreates hi claire.this is a cupcake receipe but i tried it n it fails.

[@claireelizabeth3482]

If they are cooked and we’ll risen it doesn’t matter too much about the browning.. depends on what recipe you’re using

[@lakshmibindu9534]

I baked a cake 4 times and everytime it goes wrong.. going mad why?

[@claireelizabethcreates]

I can’t really tell you without seeing the recipe or method that you used

[@ghumakkarbandeybydheeraj6212]

What is icing sheet in foundant? Please help

[@claireelizabethcreates]

It’s a roll out icing that you can use to cover cakes!

[@syedmdzaidii8512]

My cake always burns from top and remains uncooked from the bottom.

[@claireelizabethcreates]

Sounds like your oven temperature is too high..Turn it down slightly and bake for a little longer

[@malitigahlot5839]

hello mam ,I have tried eggless chocolate cake for first time ,I kept the right quantity of all the ingredients but my cake was baked from sides but remain uncooked from middle when I inserted a toothpick, it couldn't come clear please help me to bake a perfect cake.

[@claireelizabethcreates]

Hello, have you checked your oven temperature using a thermometer? Also, is it a fan oven you're using? It may be your recipe...let me know what it is and I might be abe to help you alter it so that it comes out right!

[@malitigahlot5839]

hello mam ,I baked my cake on high power in microwave mode for 5 minutes, but my whirlpool magicook microwave temperature is high as compared to other microwave before also my cake's upper crust turn dark brown and tight but base of the cake remains raw and wet,is if my mixing problem or my microwave high power problem, both of time my cake have same fault,yes my microwave has fan system,one thing more I want to know that my eggless cake recipe requires 180degrde in convection mode but when i followed same temperature ,cake could n't baked but began to burn and remains uncooked.

[@malitigahlot5839]

my recipe of cake is 1cup all purpose flour, 1cupsugar,1/2cup cocoa powder, 1tb spoon baking powder, 1tbspoon baking soda,1tspoon coffee mixed in 1/2cup of water,all these dry ingredients are kept over sieve to mix properly after this they are combined with wet ingredients such as 1/2cup butter milk, 1/2cup oil,1tspoon vanilla extract,1/2cup coffee mixed with water, mixed them using hand blender and poured a the mixture in micro wave safe bowl that is 6by 6 in measurements, and I kept it in microwave 80% power for 5 minutes

[@malitigahlot5839]

mam plz help me

[@claireelizabethcreates]

Okay, so it seems that the issue lies with your cooking method. Microwaves tend to cook things unevenly which is most likely why this is happening. The high temperature is causing the outside of the cake to cook much more quickly than the middle of the cake which is why it's burning before it's baked all the way through. Have you tried turning the temperature down and cooking for a longer period of time?

[@fatmahacet9596]

To make a victoria sponge cake what type and what size cake tin do I need?

[@claireelizabethcreates]

Hey please check out the video I did with my recipe- m.kzbin.info/www/bejne/rGbEnIeaaah2bMk

[@fatmahacet9596]

Hello Claire. Thank you for your reply and video. If I was to make this cake by wooden spoon, do I still mix the sugar and butter together first then pour in the egg one by one?

[@fatmahacet9596]

Also Claire, if all my ingredients are weighed as 225g, what size tin do I use? It the sandwich tin best for a Victoria sponge cake?

[@patbaron8197]

If your cake has sunk a little in the middle turn it over it should look perfect.

[@claireelizabethcreates]

Haha yep that’s a great trick!

[@basavaskitchen1390]

🤣🤣🤣

[@Sara.Rose.]

Thank you. I think I over-mixed it. Such a sad feeling to go and see my coffee cake - all risen & looking beautiful, totally sunk now 10 min later :/

[@claireelizabethcreates]

Green Sway aww I know what you mean it can be very disheartening.. but we always learn something and next time it will be amazing 😊

[@Sara.Rose.]

Claire Elizabeth Creates Hi, I baked again yesterday and made sure to not over-mix the batter & literally treated it like a delicate flower. It was the most perfect cake and did not sink at all. You are brilliant! Thanks again so very much x

[@claireelizabethcreates]

Green Sway yay I’m so happy to hear this! 😊 You’re more than welcome x

[@sawalsuri3001]

Can you give me the exact recipe for eggless sponge cake without using condensed milk.whenever I bake my eggless cakes using curd they generally crack in the mid and get settled down.plz hlp

[@claireelizabethcreates]

Hello, I'm afraid I don't have a recipe... some recipes will cause cracking but if it's a problem you can always trim the cakes to get them level- it will still taste good 😊