What Causes Cakes To Sink: Know The Top Reasons And How To Avoid Them
Written by jheelum basu | December 18, 2025
While the debate continues over whether baking cake is science or art, it often turns out to be a collaboration of both. While the making is all about right measurements, right temperatures, and everything scientific, the outcome is always a treat to the eyes and taste buds. Everyone waits for a light, fluffy, beautifully risen cake to come out of the oven with its signature aroma that pleases the olfactory system. But what happens when things don’t go as planned? What happens when, despite best efforts, the cake sinks in the middle? Even after using all the correct ingredients, it happens very often.
Isn’t it frustrating to see the efforts fail? Yes, it is. But understanding the underlying reasons behind the cake sinking in the middle can always help fix the situation and avoid the same mistakes in the future. From ingredients and temperatures to undermixing and overmixing the batter, several reasons cause the cake to sink in the middle.
What All Causes A Cake To Sink In The Middle?
Baking is a collaborative process, and perfection is achieved only when everything works out well. Cakes often sink in the middle for several reasons. However, the first one that often tops the list of reasons is underbaking. The other reasons include overmixing or undermixing a batter, the wrong size of the cake tin, too much of the leavening agent, and many more. Here’s an account of the reasons behind a cake sinking in the middle and what can be done to fix it.
7 Reasons Why A Cake Sinks In The Middle
1. Underbaking
Underbaking indeed is one of the most common reasons behind a cake sinking in the middle. While the top layers and exterior turn soft and spongy, the cake isn't complete if the center isn’t fully set. Underbaking makes the cake collapse once it cools, as the structure remains unstable and not firm enough to hold up the weight of the cake. It is ideal to always check for doneness before removing the pan from the oven.
Solution:
The best way to check it is by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet, sticky batter on it, that means the cake needs more baking time.
2. Wrong Oven Temperature
The wrong oven temperature often turns out to be a crucial factor that sinks the cake in the middle. If the oven temperature is too high, it bakes the exterior quickly while the interior remains undercooked. On the other hand, if the temperature is too low, the cake will not rise enough, resulting in a dense, sunken center.
Solution:
The perfect solution comes with using an oven thermometer to ensure the oven is at the correct temperature. The temperature ranges sometimes vary in ovens across brands and models. This oven thermometer, therefore, is the best tool to maintain accuracy.
3. Undermixing Cake Batter
Undermixing the batter often leads to a sunken cake, as it does not allow all the ingredients to combine well. This often leads to uneven baking, where the center remains underbaked and therefore sinks when cooled. Undermixing can also imply inadequate gluten formation, which supports the cake's structure.
Solution:
It is therefore important to avoid undermixing the ingredients. Mix all the ingredients until they are well combined. If no white streaks of flour or lumps of butter are seen separately, that is the right time to stop mixing the batter.
4. Overmixing Cake Batter
While undermixing often ruins the outcome, so does overmixing. When the batter is overmixed, it incorporates excess air in the mixture. Too much air makes the cake rise rapidly in the oven, and it collapses as it cools. This results in a sunken center. Overmixing also leads to excess gluten formation, making the cake tough rather than tender.
Solution:
For optimal results, it is best to mix the batter just until the ingredients are well-combined. Don’t continue mixing the batter once all the ingredients are incorporated well.
5. Wrong Size Of Cake Tin
The size of the baking tin plays an important role in ensuring a soft and fluffy cake. The wrong size of the pan often meddles with the outcome, just like the other factors. A small-sized pan makes the cake batter dense and thick, while a large one causes a thinly spread batter. In both cases, uneven cooking occurs, leaving the center undercooked and sunken.
Solution:
For a perfectly spongy, fluffy cake, it is always recommended to follow the cake tin size mentioned in the recipe. If the size differs, make sure the baking time is adjusted accordingly
6. Wrong Ingredient Ratio
Preparing a perfect cake batter is all about accurate measurement and ratios of ingredients. Balancing the dry and wet ingredients is key to achieving the optimal results. While too much fat or liquid makes the batter weak and runny, excess dry ingredients make the batter dense and thick.
Solution:
To ensure accurate measurements, use a kitchen scale when measuring the cake ingredients. While cup measurements are quite popular, the numbers often vary across parts of the world.
7. Excess Amount Of Leavening Agent
An excess amount of leavening agents, like baking powder or baking soda, causes the cake to rise rapidly. This often creates large air bubbles in the cake structure, which may cause the collapse when it cools.
Solution:
Measure the leavening agents carefully. Don’t forget to check the expiry date of the baking powder or baking soda. With time, they lose the power to form enough gas to lift the batter, which also leads to a dense, sunken cake.
Conclusion:
Whether it is a festive celebration or just a weekend party, no one wants to fail when it comes to baking a soft, fluffy cake. To make sure the middle of the cake doesn’t sink, take care of all the above-mentioned attributes.