Common Cake Baking Problems

Cakes Peaked High in the Middle:

The oven temperature may be too high.
The pans may be too close together or too close to the oven walls. Allow 1"- 1 1/2" between the pans and the oven walls.
There may be insufficient liquid or over-mixing. Follow the recipe directions and measure carefully.

Cakes Don't Brown on the Top:

The oven door may have been opened too often. Only open the door when the minimum baking time is complete.
The oven temperature may be too low.
The pan may be too deep. Always use the size of pan recommended in the recipe.
There may be too much liquid or over-mixing. Measure ingredients carefully and follow the recipe directions.

Cakes Have Excessive Shrinkage (excessive pulling away from the sides of the pan):

The oven temperature may be too high.
The baking time may be too long.
The pans may be too close to each other or too close to the oven walls. It is recommended to leave at least 1"- 1 1/2 " between the pans and the oven walls.
Over-mixing could be the difficulty. Follow the recipe directions carefully.

Cakes "Fall"or Dip in the Center:

The oven temperature may too low.
The pan may be too small. The batter would be too deep. Always use the size of pan recommended in the recipe.
Moving or jarring the cake before it is sufficiently baked or the oven door could have been opened to frequently causing cakes to "fall". Do not open the door until the minimum recommended baking time.
The incorrect amount of liquid could have been used. Follow the directions carefully.

Cakes Have Holes and Tunnels

Cakes Crack on the Top

Cakes Not Done in the Center:

The oven temperature is too high, causing browning before the cake cooks throughout.
The pans may be too small. Always use the pan size recommended in the recipe.