Causes of Cake Failure

Causes of cake failure can sometimes be difficult to pinpoint but, this page will give you a headstart into finding out what went wrong. Usually, the cake can be saved but, if not, chalk it up to a learning experience. The next time your cake will turn out better when you know what happened.

Coarse Texture

• Not enough liquid
• Too much leavening
• Insufficient creaming
• Insufficient mixing with increased amount of shortening or butter and sugar
• Oven too slow (not hot enough)

Heavy, Compact Texture

• Too much shortening, butter or sugar
• Oven too slow
• Overbeating

Dry Cake

• Too much flour or leavening
• Not enough shortening, butter or sugar
• Overbeating egg whites
• Overbaking

Thick, Heavy Crust

• Too much flour
• Baking too long
• Oven too hot
• Not enough sugar, shortening or butter

Humping or Cracking on Top

• Too much flour
• Oven too hot

Soggy Layer

• Undermixing of the ingredients
• Too much sugar or baking powder

Moist or Sticky Crust

• Too much sugar

Cake Falling

• Too much leavening
• Too much shortening, butter or sugar
• Oven too slow
• Cake not baked long enough
• Moving the cake pan during baking

Undersized Cake

• Pan is too large

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