Why do cakes fall?

And what can be done to prevent it? I have used the same chocolate pound cake recipe several times; sometimes it falls, sometimes it doesn't.

Public Comments

  1. Gravity
  2. It's all in the ingredients and the heat surrounding it.
  3. Gravity,..........
  4. If you place it on a very strong table, it will not fall.
  5. gravity. Don't tilt it and you should be fine.
  6. Usually, whenever my mom would bake, if we kids were stomping around the house, the cake would fall. It has something to do with the cake process to where if you stomp, or shake the floor level the oven is on, it will usually collapse the cake. That could be just an urban legend, but it was always true with my mom.
  7. don't bang ANYTHING while the cake is baking. baking soda/powder makes a gas in the cake and if something disturbs it it kind of "burps" the gas out and it falls
  8. by opening the oven too much maybe?
  9. Overmixing is the usual culprit, or old ingredients, especially leavening. Follow directions exactly, side-check oven temp with a thermometer, and use fresh ingredients.
  10. Quit shutting the oven door so hard, gees I can hear it all the way at my place in Iowa.
  11. One thing could be if you open the oven door while it is baking it could cause it to fall.

    Don't over beat the batter either, that can lead to air bubbles which can lead to the fall.
  12. make the cake with a worm eggs do not use it reaght away from fridge.
  13. Baking is an exact science -- sometimes one stroke too many in beating or a heaping measurement instead of of a level one will cause a huge difference in the end result.

    Here is a list of common reasons why cakes can fall -- from a really good website. Hopefully knowing the reasons why cakes can fall will help you make consistent cakes in the future. Good luck!

    Over or underbeating – too much or too little air is incorporated into batter.

    Underbaking - oven temperature too low and / or too short a baking time. Probably not thoroughly cooked. Bake longer or reduce the heat by 25 degrees F and bake longer.

    Over or under measurement of liquid or too much sugar.

    Too small a pan

    Excessive jarring or moving of the cake during baking.

    Opening the oven door before cake sets

    Oven temperature too low.

    Too much baking powder or baking soda. Keep recipe close to 1 teaspoon baking powder or 1/4 teaspoon baking soda per cup of flour.

    Excessive mixing of the batter.

    Beaten egg whites - When you beat egg whites, their proteins unwind and join together loosely, making them very unstable. Make sure at least one of the egg whites is not beaten, but added with the liquid ingredients instead, to help stabilize its structure.
  14. When you add too flour .check out http://sumiram2006.googlepages.com/dessert
    It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
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