Cake sinks
Also searched as: cake collapses, dip in the middle, sunken cake
In short: The cake rose faster than it could set, or it came out of the oven too early.
Like a house of cards you let go of too soon: before everything is wedged in place, it collapses.
What happened in your kitchen?
Is the sunken spot gummy or raw inside?
All causes, by frequency
- Not baked through
The centre was still liquid and could not hold the gas.
Next time: Skewer test in the centre · Check the oven temperature with a thermometer
- Oven opened too early
Cold air makes the gas shrink before the batter has set.
Next time: Open only after two thirds of the baking time · Close the door gently
- Too much raising agent
Too much gas makes the batter rise too fast, and then it collapses.
Next time: Weigh baking powder precisely · Do not add extra by feel
- Beaten too much
Too much air without enough structure.
Next time: After adding the flour, mix only briefly
- KitchenAid: Why did my cake sink in the middle?
- Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker