Why Do Cakes Sink in the Middle?
Baking really is a science. There are a lot of things that can go awry when making a cake! One of the more common questions people find themselves asking is “why do cakes sink in the middle?” Or “why did my cake sink?”
I touched on this topic briefly in my cake troubleshooting guide, but I felt like this topic deserved a bit more detail.
While you might think there’s one main cause, there are a few!! A lot of different factors can cause cakes to sink in the middle.
The goal of this post is to help you understand why cakes sink in the middle and how you can prevent it next time.
I also share some tips on how you can salvage cake layers that sank.
Culprit #1: The Cake Layers Are Underbaked
The most common reason why cakes sink in the middle is that they’re underbaked.
If a cake isn’t fully baked through, the center doesn’t have a chance to set and it will sink. This creates a doughy, dense texture in the center of your cake layer.
How To Prevent This Next Time:
Bake your cake layers a couple minutes longer! Or if you’re unsure if the cake is baked through, check with a toothpick.
The cake is ready when the toothpick comes out with a few moist crumbs.
Culprit #2: Too Much Leavening Agent
The third possible culprit is too much leavening agent, or the wrong type.
Too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly.
The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle.
A little goes a long way when it comes to leavening agents, so it’s imperative you precisely measure them!
Always level the top of the spoon with either the top of the box or a knife to make sure you are using the right amount.
This sounds silly, but it’s also important to make sure you’re using the right leavening agent.
Baking soda is about 3x more potent than baking powder, and they are not interchangeable.
How To Prevent This Next Time:
Be sure to carefully read the amount of leavening agents a recipe calls for, and measure them precisely with a teaspoon.
There also is a chance that the recipe might be bad! Sadly not all recipes are formulated correctly, and sometimes this can also be the problem.
If you try making a certain recipe a few times and your cake is still sinking in the middle, you may want to try a new recipe.
Culprit #3: Oven Door Was Opened / Slammed
While it’s common practice to rotate cake pans part way through baking, this can sometimes cause problems.
If the oven door is slammed after it’s opened, it can cause partially baked cake layers to sink in the middle.
If the center isn’t set as the oven door is slammed, it can collapse and won’t be able to rise up properly again.
How To Prevent This Next Time:
If you need to rotate your pans, be sure to carefully close your oven door after doing so.
Or if you want to sneak a peek at your cake layers, try to just look through the oven door rather than opening it.
Culprit #4: Your Oven Temperature Is Off
Another culprit is your oven! Unfortunately not all ovens bake accurately. You can run into some serious problems if your oven runs hot or cold.
For example, say your oven runs a bit cool. Even if you bake your cake following the bake time included in a recipe, it won’t bake through in time.
Or if your oven runs hot, the cake layers will brown more quickly. This might make you think the cake is baked through.
But sadly the cake layers haven’t had enough time in the oven to bake through in the center.
As the layer cools, the center will sink down because it didn’t have a chance to set.
How To Prevent This Next Time:
Test your oven temperature with an oven thermometer.
If your oven runs cold, raise the temperature of your oven to ensure it bakes at the actual temperature the recipe calls for. Or if your oven runs hot, adjust it down as needed.
Culprit #5: Using a Different Pan Size
Using a different pan size than a recipe calls for can drastically change the bake time required.
It can cause your cake layers to be quite a bit thicker or thinner than the recipe intends.
How To Prevent This Next Time:
I recommend using flower nails if you need to bake cake layers that are larger than a recipe calls for.
When I bake large cake layers or sheet cakes, I like to place a few flower nails evenly apart in the center of each pan.
This helps the layers bake more evenly and quickly, because they help conduct heat into the center of the cake layer.
It’s also important to calculate the amount of batter you need correctly. This will help ensure that your cake layers a similar thickness to what the recipe intended.
How To Fix Cake That Sank in the Middle
If you find yourself with a cake sunk in the middle, there are a few things you can do to fix it.
Sunken Cake Fix #1: Level the Cake Layer
The easiest and quickest fix is to level the cake layer. This allows you to cut away the under-baked or raw section and leaves you with a level cake layer.
However, this only works if the center only sinks a bit.
Sunken Cake Fix #2: Pop the Layers Back in the Oven
If you notice that the center of your cake sinks right after you take it out of the oven, you can pop it back into the oven for a couple minutes.
This won’t actually fix the sunken center, but it will help the undercooked center bake through.
Sunken Cake Fix #3: Use Extra Buttercream To Assemble The Cake
If all else fails, you can cut away the undercooked sections and just fill the cake in with a bit of extra frosting. Buttercream can fix just about anything in my opinion 🙂
You can also just remove the center completely with a circle cookie cutter and make a candy or sprinkle-filled cake like this.
Let Me Know What You Think!
I hope you found this post helpful, and that your cake layers bake through fully and rise nice and high from now on.
If you think your cake sank for a different reason, let me know what issues you’re having in the comments section below. Hopefully we’ll be able to figure it out together!
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Thank you for the excellent reminders about how to fix the middle of “sunken to cakes“… Personally, I have had some good success avoiding the sinking process by using flower nails even with 9 inch pans … Thank you for teaching me about this option!
Thank you so much for all of your insight. My question in in reference to the sides. After the bake when the cake cooks it pulls away from the sides and the top edge shrinks inward. I am using an 8in by 2in pan And I measure out the batter.
That should say cools..
Thank you for this, and I love your recipes.
Twice I’ve made your red velvet cake and it sank in the middle both times. The second time was much worse than the first. I’ve even baked it longer than the suggested times. Why is this happening?
I just baked your red velvet cake recipe in three 6 inch pans. I weighed the ingredients and know that they were precise. The cakes are fully baked, even the sunken part is cooked through…I can’t figure out why they sank. Debating whether to keep them for my cake and just add extra icing to the sunken part, or use them for cake pops and try again! I’ve made other recipes of yours and they turned out great! Thank you for a great website and tutorials.
My issue is the same as Lauren’s. I somehow think it is my oven but I’ve had service look at it twice and check temperature. Front and back are a few degrees off ; the pan in the front falls more than the back but they always fall IN the oven. It’s as if the centers do t rise enough. Is that too hot or too cool? It definitely is not the leavening agents. I’ve tried raising and lowering the temperature to no avail.
Cake sinking in the middle.
Can altitude cause this problem?
Can you reduce leveling agents and have an edible product?
@Stephen, yes! I’ve lived at sea level, 2800 feet, and now at 5000 feet. The cake sinking in the middle is the #1 problem (even at 2800 ft I noticed this). The issue is cakes rise faster at higher altitudes, so usually reducing the leveling agent, slightly increasing oven temp and adding a tad more flour can help. King Arthur Flour has a great tip page on high altitude adjustments.
@Lulu, OH thank you so much. I am at 6700 ft and mine sink often!!
My cakes seem to rise all around the outside and the middle ises slightly but the outside area even has a slightly different color. I have a new GE elective range, tried the convection setting this time. It still fell in the center and the toothpick was clean.
the cake was well raising for 50 min and I change the temperature from 150 to 160 then I think it sank in middle
Can too much butter/oil cause a cake to fall in the middle?
Thank you for the tips. I am not the best cook but until recently my cakes have at least been cooked thru. Lately they are undercooked but the exterior is burnt. Im never sure exactly what it means when a recipe calls for folding ingredients gently and it seems this is where I have the most failures. I will buy an oven thermostat to check ovens temperature and also try to resist turning cake which I always do half way thru the recommended time. Also it seems no matter how many cake/loaf tins I have, its never the right size but I thought as long as the length and width added up to the same as the recommended tin, it would be ok.
I used the Swan cake flour and recipe on the back of the box. During the baking process, it sank towards the end. I made a second one. Happened again.
1) I used a rectangle 9” pan vs. two cake pans.
2) I am in altitude (mile high) so I know I need to add time to baking, no problem there
3) The recipe calls for 3tsp of baking powder….I used an unopened can. I’m thinking 3tsp is too much? Maybe 1 1/2 tsp would be better?
4) I had used this same recipe for cup cakes and all was good.
Thoughts?
My box cake rose and looked great. I made it in a Pyrex pan but put it on a damp towel when I removed from oven. It fell. Was it the damp towel ???
@Chrs,
I have cut the outside of the cake (the part that cooked properly) into small squares and converted the cake into Trifle!
Thank you for this good information. I have been baking a chocolate cake for a good number of years. The recipe was on the box of Hersey’s unsweetened baking chocolate. It is made with brown sugar, either 2-1/4 cups unsifted cake flour or 2 cups of all purpose flour. (I use King Arthur all purpose flour). It uses 2 eggs and baking soda. It says to use butter or margarine. Beat the brown sugar and butter until light and fluffy. This was my go to cake a favorite of my kids. There was a period I hadn’t made it in awhile and when I started making it again it is sinking in the center after I have taken it out of the oven. I have been sifting the dry ingredients. (Not sure if that makes a difference) and have tried using just butter or just margarine or a mix of the two. I also switched baking sodas to Bob’s Red Mill. Does sifting the flour affect how it rises? I’m pulling out what little hair I have left trying to figure out what could have changed that affected how the cake comes out.
Thanks,
Greg White
I baked a cake and substituted the flour with ground old fashioned oats. I also substituted the 1 tsp of low fat lemon yogurt with 1 tsp of non fat plain yogurt and added 1 drop of lemon extract. I have tried baking at 300 for up to 40 minutes, 375 for 30 minutes and 400 for 35 minutes. The best results were at 375 for 30. The cake rose nicely but as it cooled, it sunk and was slightly under baked on the very bottom. Suggestions for fixing this? Originally recipe calls for 1 tsp baking powder. I tried with 1 tsp and with 2 tsp. Same results. Help!!!!!
Hi, I have been baking the same cake for last 20 odd years with no problem. It bakes flat with baking strips and always baked light fluffy and moist. I have just moved and lately my cakes get a crack on the top even with baking strips. And they dip on the sides. I have tried lowering the oven temp and baking longer. My baking powder is fresh, the ingredients are room temp. I don’t know what else to try.
Thank you
I have used the same fruitcake recipe for many years and it always turned out ok. However the last 2 Christmases it has sunk in the middle. It is cooked fine but don’t know why it does it!
The problem I have with this particular cake that I bake at holiday time is that sometimes it come out beautifully and sometimes not. It says in the recipe not to “over bake”, so you’re tempted to take it out the second you think it’s done…often when the toothpick goes in to make sure it is ready, that’s when it starts to fall. Makes me think that those cake nails might be helpful. I always try to make sure the baking soda isn’t too old and the baking powder isn’t too old , but how old is too old? I do have a new oven but it’s been baking everything else just fine. Lmk your thoughts! Thank you!
My cake is sinking in middle in the oven
SO my question of it falling after baked is a no.
I make apple upside down cakes. They are so good. But getting it outta oven without a bump here or there is impossible rt now.
After baked it won’t sink. Am I correct? If so ty
It don’t fully rise in the middle. I’ve bought new flour, baking soda, Baking powder. Bought a brand new oven. Help going crazy. Never had this problem.
Hi Lisa,
So sorry to hear that! What recipe are you using?
I baked twice last night a red velvet three layer cake ( that I’ve made many times before throughout the years) using all not expired ingredients and it’s like the center didn’t raise …the edges did and the center was fine and already low before removed from the oven and I just don’t understand. I made it the second time thinking maybe I did something wrong the first time but no, the second one came out exactly the same. It tasted fine I’m just upset about the appearance. Any ideas?
*center did not rise…it was already flat when I opened the oven to take out the layers
Hi Lesley,
That is a confusing, especially since you’ve made this recipe several times in the past. Sometimes I find the amount the sides of a cake rise can affect how the center rises too, and that can be influenced by the type of nonstick spray you use and the amount. However, you might be buttering/flouring the pans or using homemade cake release, so i’m not sure that would be it. My only other thought is that maybe your ingredients were a tiny bit cold or not totally at room temperature? That always makes my layers rise less too.
Is there any chance it’s one of those?! If not I’ll keep brainstorming!
I have been making my chocolate cake for many many years but the last twice the centre sank and the top was sticky. They rose at first beautifully but then sank. Moderate oven and very exact ingredients. I’m at a loss. Would appreciate your advice. Could I be creaming the butter and sugar too much. The outer cake was cooked and the inside was like a brownie. Thankyou
Hi Rosslyn,
I have had that happen to me before where I over-creamed my butter and sugar and the centers sank. I’d set a timer or consciously try to cream them a little less next time and see if that helps! If not, we can brainstorm some other ideas as to what might be causing it. Fingers crossed that’s it though!!
I tried 3 different recipes for red velvet cake..they all sank in the middle and became dense and crusty on the edges when I baked them longer….is red velvet cake supposed to be a denser cake?I used w2 8″pans..should I have used 9″? they were edible but I’m a perfectionist…please advise???
Hi Marianne,
It’s hard to know without seeing which recipes you used, but a lot of red velvet cake recipes are made with a lot of oil, and sometimes that can cause the center of the layers to sink. The texture of a red velvet cake layer can vary based on the recipe, but in general it should be moist and tender.
I would recommend using whatever size pan the recipe calls for. Hope that helps, happy baking!
Thanks! I’m new to baking and accidentally used 2 and a 1/2 tablespoons of baking powder instead of 2 and a 1/2 teaspoons. Your answer was right on.
This is how we learn…
I’ve definitely done that before too, I feel ya!
Very helpful. My oven is traditional using wood as fuel. I think it was too hot I will work on that next time
Hi Joanna,
That would definitely make sense! Glad you found this article helpful 🙂
I made the gingerbread cake a while ago and it was amazing. I made it again yesterday and my cake layers sank. I read all your tips. This time I left a bit of a dip in the middle of each pan. So the batter was less in the middle. I was trying to keep the center dome from forming. Would this be a cause if the sinking?
Hi Fareen,
I don’t think that would have caused the centers to sink, but I’ve never done that before so I’m not 100% sure.
My guess would be that they were just a little underbaked! Is there a chance that your oven didn’t preheat for as long as normal and was slightly cooler, or that the ingredients weren’t fully at room temperature? Both of the those things can make the cake layers take longer to bake through. Do you think think it might be one of those things?