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Home>Cake Solutions Guide

Cake Solutions Guide

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> Cake falls in center

Cake Falls in Center

Possible Cause Solution
Oven temperature too low
 Increase oven temperature (try 25°F at a time)
Under-baked Increase bake time
Over-mixed Re-check bag directions for correct mix times and speeds
Cake bumped during baking
 Handle cake gently
Not enough liquid
 Increase amount of liquid
Too much oil Decrease amount of oil
Altitude Make recommended adjustments for high altitude (baking may see effects starting at 4,000 - 4,500 ft.)

> Cake peaks in oven
Cake Peaks in Oven

Possible Cause Solution
Oven temperature too high
 Decrease oven temperature (try 25°F at a time)
Stiff batter
 Re-check bag directions for correct liquid amounts
Over-mixed Re-check bag directions for correct mix times and speeds
Not enough batter in pans               
Increase scaling weight
Too many liquid eggs
 If using a mix where liquid whole eggs are added, decrease amount
Too much liquid
 Decrease amount of liquid

> Cake too tender
Cake Too Tender

Possible Cause
 Solution
Too much oil
 Decrease amount of oil
Under-mixed
 Re-check bag directions for correct mix times and mixing speeds
Under-baked
 Increase bake time
Not enough eggs        
If using a mix where liquid whole eggs are added, increase the amount

> Coarse, open grain
Coarse Open Grain

Possible Cause Solution
Oven temperature too low
 Increase oven temperature (try 25°F at a time)
Batter stands too long before baking
 Bake cake as soon as possible
Over-mixed
 Re-check bag directions for correct mix times and mixing speeds
Batter temperature too high    
Decrease batter temperature (temperature should range from 70°F - 72°F)
Under-mixed Re-check bag directions for correct mix times and mixing speeds
Old batter Use all batter at once
Not enough liquid Increase amount of liquid

> Crust cracks on top
Crust Cracks on Top

Possible Cause Solution
Oven temperature too high
 Decrease oven temperature (try 25°F at a time)
Stiff batter
 Re-check bag directions for correct liquid amounts
Too much bottom heat
 Add a sheet pan under cake
Not enough oil
 Increase amount of oil

> Cupping
Cupping

Possible Cause Solution
Stiff batter
 Re-check bag directions for correct liquid amounts
Air trapped under liner
 Perforate pan lines
Too much bottom heat Add a sheet pan under cake
Moisture on pan Use dry pan
Dented pan Only use undented pans
Pan over-greased Decrease amount of grease in pan
Oven temperature too high Decrease oven temperature (try 25°F at a time)

> Dry, crumbly cake
Dry, Crumbly Cake

Possible Cause Solution
Over-baked
 Decrease bake time
Oven temperature too high
 Decrease oven temperature (try 25°F at a time)
Not enough liquid
 Increase amount of liquid

> Low volume
Low Volume

Possible Cause Solution
Too much liquid
 Decrease amount of liquid
Under-mixed/Over-mixed
 Re-check bag directions for correct mix times and mixing speeds
Oven temperature too high 
Decrease oven temperature (try 25°F at a time)
Oven temperature too low    
Increase oven temperature (try 25°F at a time)
Cake under-scaled
 Increase scaling weight
Batter temperature too low
Increase batter temperature (temperature should range from 70°F - 72°F)
Batter temperature too high 
Decrease batter temperature (temperature should range from 70°F - 72°F)

> Shrinking
Shrinking

Possible Cause Solution
 Oven temperature too high  Decrease oven temperature (try 25°F at a time)
Oven temperature too low Increase oven temperature (try 25°F at a time)
Too much liquid Decrease amount of liquid
Over-mixed Re-check bag directions for correct mix times and mixing speeds
Under-baked Increase bake time
Pan over-greased Decrease amount of grease in pan
Cake stays in pan too long before dumping Dump cake as soon as pan is cool to handle

> Soggy texture
Soggy Texture

Possible Cause Solution
 Under-mixed Re-check bag directions for correct mix times and mixing speeds
 Under-baked Increase bake time
 Oven temperature too low Increase oven temperature (try 25°F at a time)
Batter temperature too low 
Increase batter temperature (temperature should range from 70°F - 72°F)
Leaving cake inverted too long Remove pan as soon as possible

> Sticky crust
Sticky Crust

Possible Cause Solution
Oven temperature too low Increase oven temperature (try 25°F at a time)
Under-baked Increase bake time
Freezing cake warm Let cake cool to room temperature before freezing
Cake covered while still warm Let cake cool to room temperature before covering

> Thick, tough crust
Thick, Tough Crust

Possible Cause Solution
Oven temperature too high Decrease oven temperature (try 25°F at a time)
Baked too long in cool oven
 Increase oven temperature (try 25°F at a time), decrease bake time
Under-baked Increase bake time
After cake is scaled in pan, too much floor time
 Bake as soon as possible
Too much liquid Decrease amount of liquid
Not enough oil Increase amount of oil

> Tight, close grain
Tight, Close Grain

Possible Cause Solution
Too much oil
 Decrease amount of oil
Too much water
 Decrease amount of water
Batter temperature too low  
Increase batter temperature (temperature should range from 70°F - 72°F)
Stiff batter
 Re-check bag directions for correct liquid amounts

> Tunnels and holes
Tunnels and Holes

Possible Cause Solution
Under-mixed Re-check bag directions for correct mix times and mixing speeds
Over-mixed
 Re-check bag directions for correct mix times and mixing speeds
Oven temperature too high
 Decrease oven temperature (try 25°F at a time)
Batter stands too long before baking
 Bake cake as soon as possible

> Uneven cake
Uneven Cake

Possible Cause Solution
Dented pan Only use undented pans
Oven shelf not level Use a shelf that is level
Uneven pan Set on even surface
Uneven spreading of batter Spread batter evenly
Creases or folds in liners Carefully place liners in pan
Pans too close together in oven Don't overlap pans

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