Why does cake rise in the middle?

Answer 1

there are many reasons why your cake could have fallen in the middle somtimes it is because you have put too much of one ingredient in or there is not enough air You could have bumped your oven. This is because the butter and whatnot is denser and falls to the bottom. If you don't bump it, your cake will end up being as you wish for it to be.

Answer 2

I can remember running through the house as a kid and my mother would tell us to go outside because loud noises and bumping around causes cakes to fall in the middle.

Baking it at too high a temperature may also cause a problem. Then the outside edges of cake overcook. The middle of the cake doesn't rise well- it isn't done because it baked too fast. An oven thermometer to put on the rack next to the cake pan really helps to make sure the oven temperature is accurate.

Answer 3

It could be flat for many reasons. You might have over-mixed. Some ingredients may have been left out or not measured out in proper quantities or amounts for the size cake that is being made. Ingreidnets may be "bad" or spoiled. The cake may have been moved around too much and thus "deflated".

Answer 4

There are a number of possible reasons that cakes go flat, depending on the type of cake.

> The most common cause of cakes falling is probably a chemical imbalance, such as too much or too little baking soda or baking powder, or the corresponding acid (lemon juice, vinegar or other acidic liquid.) In other words, the cake might never rise or it might fall after rising if the recipe is not followed correctly.

> Using sour milk or buttermilk in a recipe that calls for sweet (homogenized) milk, or vice-versa, will result in a flat cake that does not rise.

> Some delicate cakes that depend only on beaten eggs for lift can fall if the oven door is opened momentarily during baking or if there is a loud thump nearby, such as a slamming door.

> Removing a cake from the oven before the crumb is completely set (thoroughly baked) will cause the cake to go flat as it cools and warm air escapes from the cake's interior.

> Using whole wheat or other heavy flour in a recipe that calls for all-purpose or cake flour can cause a flat, heavy cake.

> Failure to beat the eggs sufficiently, failure to beat egg whites completely or beating them too much, or beating the batter too energetically when adding dry ingredients to the beaten eggs can all result in a flat cake.

Answer 5

Cakes sink in the middle ("fall") for a number of different reasons, but the most common is because they are under-baked, that is, not done all the way through.

Answer 6

It rises because you add baking soda to the batter spreading throughout the cake. That would make the middle rise.

Answer 7

Try adding a pudding mix, corn starch or Gelatin powder to the cake mix. Experiment.

Answer 8

probably because you open the oven door to soon. Sometimes it just happens when I bake cake and I don't really know why.

Answer 9

You didn't cook it long enough, you left out some of the flour, or you simply banged into the oven.