Reasons a Cake Will Collapse in the Oven

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You've gathered the ingredients, mixed them together, poured the batter into the pan and placed it into the oven, expecting a beautiful, delicious cake to emerge. Then, the unthinkable happens: Your confection collapses while baking. Cakes collapse in the oven for a variety of reasons, all of them preventable.

Baking Powder Overload

  • Adding too much baking powder to the batter can lead to an excess of carbon dioxide that creates pressure in the cake as it bakes in the hot oven and results in its collapse.

Sneaking a Peek

  • While you may be tempted to open the oven door and take a look at your baking cake, don't. Instead, peek at the dessert through the oven window. When you open the oven door, the oven can lose precious heat, and the change in temperature could cause the cake to collapse. Also, you may jar or shake the cake when you open or shut the door, which can result in a fallen product. The only time its appropriate to open the oven door during cooking is once the cake has reached its minimum baking time. Then, you can open the door to check on its progress.

Batter Level

  • With the exception of a fluted tube pan, you should never fill a cake pan more than two-thirds full. Fill cake pans at least half full, but no more than two-thirds full. If you overfill, the batter can overflow and result in a cake collapse. An exception to this guideline would be if the recipe calls for a fuller pan.

Oven Temperature

  • Make sure that the oven that you are using is accurate. Use an oven thermometer to check the temperature. Cooking a cake at a temperature that is too low can cause it to collapse. Take special care when cooking cakes if you begin using a new or different oven because you won't be aware of any quirks the appliance may have.

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