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Why a Cake Fails
Humped Cake
- The oven was too hot when baking started
- Too much flour used
Dark Bottom
- Pan too deep or too large, keeps top from browning
- Dark pans absorb too much heat, place on higher oven rack (same with pyrex)
- Pan was warped which caused uneven browning
Cracked Cake
- Temperature too high
- Too much flour
- Too much baking powder
Fallen Cake
- Temperature too low
- Peeked while baking
- Removed from oven too early
- Too much shortening
- Not enough flour
- Too much sugar
- Too much baking soda
- Too much baking powder
Coarse Textured Cake
- Temperature too low
- Batter over mixed
- Too much baking powder
- Too much flour
Running-Over Cake
- Temperature too low
- Pan too small
- Too much baking powder
- Too much sugar
Tough Cake
- Temperature too hot
- Not enough shortening
- Not enough sugar
- Too much flour
Doughy Cake
- Temperature too low
- Left in pan too long after removing from oven
Too Light Color Cake
- Temperature too low
- Another cake pan too near while baking
Overbrowned Edges
- Oven too full
- Cake pan touching another cake pan or oven wall
Undersized Cake
- Temperature too high
- Not enough baking powder
- Overmixed batter
- Pan too large
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When cooking multiple layer cakes, be sure the cake pans do not touch each other. This will cause the cakes to fall.