Cakes sinking in on the sides after baking..why is this happening?
I've been baking for a few years now, and I've never had any problems with my cakes and the way they come out. However, this week I've baked a chocolate cake, and I am having huge issues. I let the cake cool in the pan for about 10 minutes, and after I remove it from the pan, I've noticed that the sides are all sinked in like it's warped, and the top sank down a bit too. Also, when I cut the cake, the bottom looks like it's a thick mushy texture, as if it's barely cooked, but the cake baked well beyond the normal time that I usually bake it for.
The only difference was that I used a different butter, so I tried back the original butter, and it happened again. So far, I've been through 3 chocolate recipes, and it's still happening. I've even tried 2 different ovens, a gas one and an electric one! Now, the butters are the same brand, just the new one was a soy based one I wanted to try, something new that brand came out with. Is it possible that the brand changed something with their butters and that's why I'm getting these problems??
I hope this post makes sense, and I've attached a few pics for you to see what I'm talking about. Any help would be greatly appreciated!
Thanks
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Replies to This Discussion
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Permalink Reply by Deah on
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Something has definitely changed. I could see the soy butter causing some issues but you've used regular butter also, right? I switch butter brands all the time so I don't really think that's the issue. Do you by chance have new pans? That can cause a change in baking time. Do you do the toothpick check before removing them from the oven?
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Permalink Reply by Fazia Mohammed on
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Hi Deah
No new pans, been using this pan for about 2 years now with no problems. And I did do the toothpick check and it cake out all clear.
Do you find it makes a difference in using butter or maragrine? What brands do you tend to use? I think I need to experiment around a bit to see if this is happening if I try other brands.
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Did you use margarine instead of butter? Margarine contains more oils and can throw off the chemistry. I buy my butter at Sam's most of the time - use their brand. But if I can't get to Sam's or the grocery store has a good sale I purchase store brand butter. I never purchase margarine.
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I've thought about switching to butter, but I've been using margarine all these years, and have never had a problem. I'm just so stumped as to why this happened this time!
I think I will try the butter, and I'll see if it helps. Maybe my brand of margarine changed something with their ingredients or process. Who knows!
Thanks for your time and I really appreciate your help.
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I'm also confused as to why it sank in the sides, and not the middle like most cakes do..I've never ever seen that happen, or even heard of that happening!
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Permalink Reply by Shelley-Anne on
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I have had this happen too so would love to know the answer. I have had it happen on mud cake and sponge cake, and in different recipes, one with oil another with butter, and whether I line the tin with paper or without. The cake is great when finished baking, passes all the tests for 'doneness' but then sinks later. I have sometimes wondered whether the weather on the day has something to do with it, but nothing conclusive . I end up trimming them with a smaller cake resulting if its square, but very difficult with a round. Hope someone has an answer. Thanks
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Permalink Reply by Karen Marie on
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I would try letting the cake cool completely in the pan before removing it...chocolate cakes ar heavier because of the chocolate and the extra fat so the cake may be buckling....just make sure you grease the pan well and use a parchment circle on the bottom before you pour the batter in.
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Permalink Reply by Melinda King on
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One trick is to make sure the batter is between 70 - 75 degrees when it goes in oven, keeps it from crowning and will cook more even. Not sure about the sides though.
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