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Black magic cake sinks?

post #1 of 5
Thread Starter 
Hello all,

I just finished baking this cake twice and both times it has sunk! It has terrific taste. texture is a little crumbly but it is extremely moist.

This recipe calls for 9" round pans I want to use 8" so maybe that is my problem. Anyone have a suggestion?

First time I baked it at 350 for about 30-35 minutes. I used my cake strips, top was a little sticky but cake tester said it was done. This recipe has maybe too much sugar?? I put it out on the counter and it sunk! Maybe under baked too??

Second time, thought maybe my oven could be hotter so uped it too 375 and baked for 30-35 mins with my cake strips... cake looked even and not as shiny, cake tester said done put it on the counter sunk again! This time I notice it shrank from the sides a little and top was a little crusty. Oven too hot??

I am only filling the pan about half. I am going to post the recipe.. maybe I should decrease the sugar or baking soda?? My ingredients are at room temp... need some help with this one!

Thanks all

Rebecca


13/4 cup flour
2 cups sugar
1tsp baking powder
1tsp salt
2 tsp baking soda
3/4 cup cocoa
2 eggs
1cup buttermilk
1/2 cup oil
1 cup strong coffee
post #2 of 5
Quote:
Quote:

I am only filling the pan about half.



A pan should be fill leaving 2/3 rds from the top.

Quote:
Quote:

This recipe calls for 9" round pans I want to use 8" so maybe that is my problem.



No that is not going to be the trouble you can use any pan for any cake most of the time even if it calls for a bunt pan you can use a regular pan..


Quote:
Quote:

I just finished baking this cake twice and both times it has sunk!



Mostly what has happen is your baking soda or powder or both are not fresh when something sinks...

The other thing you need to check is your oven make sure that its really baking at 350 get a oven themp thing from say Wal-mart or something and make sure that your oven is right.. sometimes that has some to do with it also its really not cooked all the way...
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
Reply
post #3 of 5
Quote:
Originally Posted by scizzors76

I just finished baking this cake twice and both times it has sunk! It has terrific taste. texture is a little crumbly but it is extremely moist.

This recipe calls for 9" round pans I want to use 8" so maybe that is my problem. Anyone have a suggestion?...



Hi Rebecca,

Whenever your cake sinks in the middle this means that the center of the cake is not finished cooking
(this is not always true, depending on the recipe or type of cake you are using, but in this case, as in most cases, is means your center is undercooked)

Quote:
Originally Posted by scizzors76

...Second time, thought maybe my oven could be hotter so uped it too 375 and baked for 30-35 mins with my cake strips... cake looked even and not as shiny, cake tester said done put it on the counter sunk again! This time I notice it shrank from the sides a little and top was a little crusty. Oven too hot??


On no! icon_smile.gif
What you want to do in this case is turn your tempurature down and add increase cooking time.
What happens when you turn the temp. up, is that it cooks the outside faster and the inside hasn't had enough time to cook yet.

Try turning your oven down to 325┬░ and adding an additional 20-30 minutes to your cook time.
A really good way to check if your cake is done, is to very gently touch the top center of your cake/while still in the oven and if it springs back then its done.
If you notice the center is jiggly don't touch it, add an extra 10 minutes to cook time.

Be very careful when closing the over door, this can jerk the cake inside the oven and cause it to fall, or "sink" before its done cooking.

birthday.gif Jackie

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birthday.gif Jackie

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post #4 of 5
Thread Starter 
Thanks for all the great advice and fast replies! I think I might have to check out my baking soda... perhaps it is old! I will have to investigate! icon_wink.gif
Thanks again!
post #5 of 5
As a rule of tumb I only keep my baking soda and baking powder no more than 6 months. Ofcourse at the rate I use it its gone before that, but after being open for 6 months it looses its umpf.
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