Introduction
Baking is not just about mixing ingredients, it is a complete science. A cake sinking in the middle or remaining raw in the middle is quite frustrating for any baker.
At Cake's and Bakes, I used to bake about 30 to 40 cakes at a time and if any one cake sank in the middle or remained raw, this problem would become a threat to the entire batch.
Then many times when the same problem happened to me, then I realized that the problem was not in the recipe but it was due to a problem in the oven thermodynamics and protein bonds.
Today I will tell you the professional fixes that I used to use at Cake's and Bakes to solve this problem and this will fix this problem to a great extent.
Why Does a Cake Become Soggy and Sink in the Middle?
Most cakes that are raw in the middle are due to uneven heat distribution, over-mixing the batter, or not using proper baking techniques.
When the oven temperature is high, the sides of the cake will bake too quickly and the middle will remain raw.
Adding too much water to the cake batter, overmixing the batter, or opening the oven door repeatedly during baking can cause the cake to sink in the middle.
In addition, due to the thin or small cake pans and the thickness of the batter, the heat does not reach the middle.
The advantage of understanding all these Causes in advance is that you will be able to fix anything before it happens.
Step-by-Step Solutions to Fix an Uncooked Cake Center
1. Check Oven Temperature
One baking tip I was given at Cakes & Bakes was to never blindly trust the temperature displayed on an oven meter, so I used to check the oven temperature with an external thermometer because just a 10 degree difference in temperature can affect the texture.
2. Use the Correct Pan Size
Ensure that you use only the pan size as per the recipe because due to the smaller pan size, the cake batter becomes thick and it takes a long time for the heat to reach the top and center. Similarly, if the pan is large, the cake becomes shallow or dry from the inside.
3. Adjust Batter Consistency
Overmixing cake batter traps more air and makes the cake rise unevenly. And always check the liquid to flour ratio. Because too thick batter does not allow the heat to reach the center quickly.
4. Bake in the Center of Oven
Always place the cake pan on the middle rack as this distributes the heat evenly. Avoid placing it on the top rack as this will cause the sides of the cake to bake quickly and the middle to remain raw.
5. Use Toothpick or Cake Tester
To check the baking of the cake, insert a toothpick in the middle of it. If it comes out clean, it means the cake is baked. If the cake batter sticks to it, bake it in 5-minute intervals.
Sensory Tip: With toothpick method use your Senses as well as. Press your finger lightly on the surface of the cake and lift it. If the cake bounces back, it means the internal structure of the cake is perfectly baked. If your fingerprint remains on the cake, it means you need to bake it for some more time.
Pro Tip: When baking denser cakes, such as chocolate or fruit cakes, cover the sides with the foil because it takes longer to bake the middle of such cakes and if baked without a foil, the sides will burn.
Tips for Prevention
Be sure to preheat the oven once before placing the cake pan in the oven.
- Use room temperature eggs and butter so that the cake batter has the right consistency.
- Do not open the oven door for the first 20/25 minutes of baking.
- Use the pan size as per the recipe. And bake cakes like cheesecake in a water bath to prevent them from sinking. Overfilling the cake pan will prevent the cake from baking in the middle. So always fill the cake pan 2/3 full.
- Sift all dry ingredients such as flour, cocoa powder, baking powder, etc. before mixing so that lumps do not form during mixing and this will makes the cake soft and fully baked.
- Let the batter rest for 5 minutes before baking so that the air in the batter is well distributed, which can help prevent problems like a raw center of the cake.
Try This Recipe Too
If you want to make a cake that is soft and fluffy every time, you can read my vanilla cake sponge recipe. In it, I have explained the step by step procedure, from ingredients, batter mixing to oven temperature.
Conclusion
It is frustrating to have a cake that is soggy or sinks in the middle, but it can all be fixed. If you follow the correct oven temperature, batter consistency and pan size. By following each tip carefully, your cake will rise perfectly every time. Another thing is our self-confidence, so do baking with full confidence and enjoy fully baked cake without any issue.
Share Your Baking Success
I hope you learned a lot from this article. Follow me on Instagram @ProPastry and share your baking stories and any problems you may have. I will be happy to help you.
Author Bio
Baker Hassan - Certified Chef from Pakistan
Hi, I’m Chef Hassan. I have done Chef Level 2 diploma from VTI and Food Safety course from Unilever Food Solutions. With hands-on experience in commercial bakeries like Cakes & Bakes and Jalal Sons, I will help you solve your baking problems by combining my baking knowledge and scientific logic so that you can do baking with 100% confidence.
Frequently Asked Questions
How to stop cake sinking in the middle?
To prevent sinking, bake at the correct temperature, do not overmix, and use the pan size as per the recipe. And if necessary, cover the sides of the cake pan with foil to prevent the cake from burning on the sides.
How to fix a cake that hasn’t cooked in the middle?
Place it back in the oven and bake on low heat, checking with a toothpick at intervals until the toothpick comes out clean.
How to get a cake to rise evenly?
Use all your ingredients at room temperature, beat the butter well, and place the cake pan on the center rack of the oven so that the heat is distributed evenly. And don't open the oven door frequently.
