Why Your Cake Is Not Rising: Know The Reasons And Top Fixes
Written by jheelum basu | December 19, 2025
Isn’t it disappointing when, peering into the oven with anticipation, one discovers the cake is not rising as expected? Even after following the recipe meticulously, several attempts still fail. Instead of a soft, fluffy, spongy cake, what comes out of the oven is a flat, dense, tough cake. And yes, it is frustrating for sure.
Perfect baking comes with an accurate scientific approach. A perfect cake comes from precise timing and temperature, accurate measurements, proper baking techniques, and high-quality ingredients. The smallest mistake in these steps can significantly alter the outcome.
Sounds intimidating? Well, there’s nothing to worry about. There are a few common mistakes that should be avoided. Just a good understanding of what should not be done often saves the day. Before that, it is important to know what makes the cake rise and what spoils it.
What Makes The Cake Rise?
Leavening agents (baking powder, baking soda, or beaten eggs) are primarily behind the job for making the cakes rise well. They create air bubbles in the batter. The cakes rise when the bubbles are exposed to heat. The purpose fails when anything disrupts this process. And, the result is a flat, dense cake. But, besides the leavening agents, there are several other factors (wrong temperature, opening the oven door soon, overmixing, expired baking powder, etc) that affect the process as well. Here’s a brief explanation of the possible reasons why the cakes don’t rise.
7 Reasons That Stop Cakes From Rising
Wrong Oven Temperature
The wrong oven temperature often turns out to be a crucial factor that leads to a flat cake. If the temperature is too low, it will not allow the cake to rise enough. The leavening agents turn to gas even before the flour and eggs have time to rise.
On the other hand, if the oven temperature is too high, it bakes the exterior quickly while the interior remains undercooked. The exterior often burns as well as the center takes time to cook.
2. Opening The Oven Door Soon
Indeed, it is tempting to check the progress while the cake is still inside the oven. However, doing this frequently is not ideally recommended, as the temperature change often disrupts the rising. Whenever the door is opened, the sudden rush of cold air leads to a temperature drop. This shift in temperature often disrupts the rising and makes them sink.
3. 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, preventing it from rising.
4. Leaving The Batter For Long
Once the batter is ready, leaving it for a long time before sending it to the oven often prevents the cake from rising. It is ideal to bake the cake almost immediately. The leavening agents start reacting as soon as they come into contact with the liquids, and, with time, they often lose power.
5. Excess or Expired Leavening Agents
An excess of leavening agents, such as baking powder or baking soda, causes the cake to rise rapidly. This often creates large air bubbles in the cake structure, which may cause it to collapse when it cools. Expired leavening agents, on the other hand, lose their power and therefore lead to a flat cake.
6. Undermixing Cake Batter
Undermixing the batter often leads to a dense, 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 sometimes also implies inadequate gluten formation, which holds the structure of the cake. It is therefore important to avoid undermixing the ingredients.
7. Overmixing Cake Batter
When the batter is overmixed, it incorporates excess air in the mixture. Too much air makes the cake rise rapidly in the oven, which later collapses with cooling. This results in a flat cake. Overmixing also leads to excess gluten formation, which makes the cake tough instead of tender. For optimal results, it is best to mix the batter just until the ingredients are well-combined.
Know The Top Fixes
Set the Right Oven Temperature
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.
Use The Right Ingredients
The right ingredients are key to making a fluffy, soft, properly risen cake. For best results, use fresh baking powder or baking soda, self-raising flour, and room temperature (butter, eggs, and milk). They incorporate better when at room temperature and help trap the air.
Avoid Overmixing/Undermixing
The consistency of the batter largely decides how well the cake will rise. Both overmixing and undermixing can ruin the outcome. For a perfect batter, simply mix the wet and dry ingredients until just combined.
Ensure Accurate Measurement
For accurate measurements, use a kitchen scale when measuring the cake ingredients. While cups are quite popular, the measurements often vary across parts of the world.
Don’t Open The Oven Door Too Soon
Patience is key to making a well-risen, soft, and fluffy cake. No matter how tempting it is to check how well the cake is coming out, refrain from opening the oven door until at least ¾ of the total baking time. Early disruptions in temperature flow often interfere with the rising.
Conclusion:
While the official cake season is already here, this year, make sure the hour-long efforts don’t get wasted because of some fundamental mistakes. Follow the tips and tricks mentioned above to make the winter evenings warmer with soft and fluffy homemade cakes.