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Frosting & Fettuccine

Home » Recipe Search » Decorating Tutorials

Mar 19, 2023

5 Reasons a Cake Sinks, Plus 3 fixes

BySam Adler
Jump to Recipe Print Recipe

Have you ever been disappointed when you open your oven only to see your cake sinking? Why cakes sink in the middle and how to stop them from sinking are both important things to know. Read on to understand why this happens and learn 3 ways to stop a cake from sinking!

A sunken cake in a pan on a beige surface.
Learn why cakes sink in the middle and how you can fix it!

There is quite a science to baking! In my 12 years of being a pastry chef, I’ve seen it all. There are so many things that can affect the overall texture and shape of a baked treat. One of the most common problems when baking is cakes sinking.

A sunken cake can be a big problem. It can be tricky to decorate cakes that aren’t level, and cakes with a dip in the middle don’t usually look as nice as cakes that are perfectly round. This is not ideal when you spend so much time and energy trying to make the perfect homemade cake recipes!

Luckily, there are many solutions to this issue you can use to make a cake that rises evenly and looks great!

When using these troubleshooting tips you can easily make this chocolate cake with sprinkles, a confetti cake or even a delicious vanilla bundt cake without worry!

So stop asking yourself “why did my cake sink in the middle” and instead read on to learn why and how to fix it!

The Cake Is Underbaked

When baking a cake in the oven, it needs a certain amount of time at the perfect temperature for all of the chemical reactions to happen.

A cake bakes from the outside in, so if the cake is not baking for a long enough time, it can cause a dip in the middle. This is because the center of the cake is not cooked enough, and it can cause cakes to sink once they are removed from the oven and has time to set and rest.

How to avoid- Make sure to fully bake your cake before it comes out.

These are the classic signs of a fully baked cake that you should be looking for:

  • Edges with start to pull away from the sides of the pan
  • The top will be firm, not jiggly
  • If you stick a toothpick in the center and it comes out clean, or with a couple moist crumbs, its ready!
A fully baked cake cooling on a wire rack.
A cake is done when the edges pull away from the sides and the top is firm, not jiggly.

Your Oven Isn’t Calibrated

Most ovens have a thermostat that controls the temperature, but sometimes it’s inaccurate. If your oven’s thermostat is off, your cakes may not cook evenly and can cause cakes to sink. To ensure that your cake is baking properly, double check the temperature of your oven with an oven thermometer.

How to avoid- Buy an oven safe thermometer and keep it on your oven to check the accurate temperature.

Problems with Baking Soda or Baking Powder (Leavening Agents)

Leavening agents help cakes rise by producing carbon dioxide, which makes cakes light and fluffy. When cakes are over-leavened, cakes can rise too quickly and then fall. The best way to ensure cakes get the perfect amount of leavening is to measure them out accurately, according to your recipe.

Also if you are using older baking powder or baking soda it may not be active any more.

How to avoid- check to see if your baking powder is still good by pouring 1/2 tsp into a bowl. Add a little hot water to it, if it bubbles it’s still good. If not, you need a new one.

To check if your baking soda is still active, pour 1/2 tsp into a bowl. Add hot water and a little vinegar. If it bubbles up it is still good to use. If not, toss it and get a new one.

Baking powder and baking soda on a gray tiled surface.
Make sure your baking soda and baking powders are still active if they are old.

The Oven Door Was Opened Too Soon

It may be tempting to open the oven door while the cake is baking to check on it, but if it hasn’t been at least 25 minutes, you can risk getting a sunken cake.

If you open the oven door the rush of cool air will change the temperature inside the oven. This can alter the chemical processes going on, which could cause the cake to sink. If you want to open the door, be sure to do so within the last 2-3 minutes of bake time.

How to avoid– Don’t open the door for at least the first 25-30 minutes of baking.

The Oven Door Slammed When You Closed It

Slamming the oven door may not seem like a big deal, but to a cake, it can be!

When the door slams on the oven, the fast rush of air can actually deflate the bubbles that the leavening agents are making. This can cause cakes to sink in the middle and ruin all your hard work.

How to avoid- Be sure to close the oven door gently so cakes will rise evenly!

How To Fix A Cake That Sunk In The Middle (3 Ways!)

If you happen to have a cake that sunk in the middle, don’t fret! There are some easy ways to fix cakes that have sunk, even though no amount of baking can fix it.

Level off with a serrated knife or cake leveler:

Use a serrated knife or cake leveler to cut off the top of cakes that have sunk in the middle. This will make cakes even and flat, so cakes can be frosted without any bumps or dips. Sometimes it’s just the top that is underbaked, and the bottom is still ok, making it easier to save.

A serrated knife cutting off the top of a cake to level it off.
Use a serrated knife to level off the underbaked part of a cake.
A cake with a leveled off top on a white cake stand.
Level off the top of the cake to make it even.

Frost away the imperfection: You can level the cake using one of my homemade frosting recipes. Simply spread it around the cake and make sure the cakes are level. There may be more frosting in one spot than another, but it will be hard to tell the difference!

This can help cakes look perfect while also adding flavor to cakes.

A cake frosted with a layer of buttercream frosting.
Frost the cake to cover up the underbaked parts.

Add a filling: If cakes are too far sunken, you can fill them with jam, custard, or fruit before icing. This will bring cakes back up to their original shape and provide an extra burst of flavor too.

A cake layer topped with frosting and berries.
Frost the cake with frosting and fill with berries to level it off.

Remember cakes can sink in the middle for a variety of reasons, but thankfully there are ways to fix them!

You can level cakes off with a knife or cake leveler to using frosting and fillings to disguise cakes, sunken cakes don’t have to be wasted!

A chocolate cake that has a sunken middle in a cake pan.
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5 Reasons a Cake Sinks, Plus 3 Fixes

Have you ever been disappointed when your delicious cake sinks right in the middle? Why cakes sink and how to stop them from sinking are both important things to know. Read on to understand why and learn 3 ways to stop a cake from sinking!
Prep Time5 mins
Total Time5 mins
Course: Cake
Cuisine: American
Diet: Kosher
Keyword: cake that sinks in the middle, how to fix a sinking cake, sunken cake
Yield: 1 cake
Author: Sam Adler

Equipment

  • serrated knife
  • cake leveler optional (you can use a knife instead)
  • extra frosting

Materials

  • 1 layer sunken cake

Instructions

How To Fix A Cake That Sunk In The Middle (3 Ways!)

  • Level off with a serrated knife or cake leveler: Use a serrated knife or cake leveler to cut off the top of cakes that have sunk in the middle. This will make cakes even and flat, so cakes can be frosted without any bumps or dips. Sometimes it's just the top that is underbaked and the bottom is still ok making it easier to save.
    A serrated knife cutting off the top of a cake to level it off.
  • Frost away the imperfection: You can level the cake using your favorite frosting recipe. Simply spread it around the cake and make sure cakes are level. This means there may be more frosting in one spot than another, but it will be hard to tell the difference! This can help cakes look perfect while also adding flavor to cakes.
    A cake frosted with a layer of buttercream frosting.
  • Add a filling: If cakes are too far sunken, you can fill them with jam or custard before icing cakes. This will bring cakes back up to their original shape and provide an extra burst of flavor too.
    A cake layer topped with frosting and berries.

Notes

Please remember that if a cake is completely underbakes it may be safer to throw out and start all over. These tips and tricks are for when the cake has just sunk a bit and is still salvageable. 

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Filed Under: Decorating Tutorials

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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