What Happened to My Pound Cake? (5 Potential Causes)

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If you’re one of the many individuals who like eating pound cake for dessert, you probably attempt to cook it on a regular basis. Even if you’re new to making pound cake, it’s comforting to know that the process isn’t too tough.

Even yet, this does not rule out the possibility of anything going wrong during the baking process. Have you ever begun baking a pound cake only to discover that the pound cake has fallen?

It might be frustrating to think you did everything correctly just to have the cake collapse in the center like this. What causes a pound cake to collapse, and how can you avoid it in the future?

There are a number of probable reasons for this problem, and it is best to go through all of them. Continue reading to discover more about why pound cake falls and how to prevent it.

1 – Moisture Issues

Moisture is one of the most prevalent reasons why pound cakes collapse in the centre. If you’re not cautious, moisture concerns might cause the core of a cake to sink.

This usually happens when there isn’t enough moisture in the middle of the cake. But, it is also worth noting that too much moisture may quickly ruin a cake.

It is always acceptable to strive to get the moisture exactly perfect while baking a pound cake or any other sort of cake. This is more difficult to achieve when baking in a highly humid atmosphere.

When you live in a humid climate, excess moisture may find its way into components like wheat. This may cause your cake to rise quicker than it should, causing it to collapse in the center.

If you live in a humid area, it is a good idea to put dry materials in the freezer to avoid moisture problems. Alternatively, just be cautious while measuring so that your cake does not come out too dry.

2 – Temperature Issues

Your pound cake may have fallen due to temperature difficulties. If you bake the pound cake at a temperature that is slightly wrong, the cake will come out differently.

To prevent mistakes, it’s a good idea to carefully follow the recipe. To be safe, double-check that you have set the temperature on your oven appropriately.

However, even if you do everything correctly, temperature problems might emerge. Some ovens may have hotspots or be slightly off from the temperature set on the dial.

When baking, use a heat-resistant thermometer to check this. This may be worthwhile if you think that anything is amiss with your oven, but ideally it will not be required.

3 – Not Baking Long Enough

When a cake is not baked long enough, it might get sunken in the center. This is frequently the case when the cake seems moist and gooey in the center.

You should attempt to check to see whether your cake is done before removing it from the oven. The toothpick test technique is excellent; just insert a toothpick into the middle of the cake to check whether it comes out clean.

You might sometimes make a mistake by just glancing at the cake and thinking it’s done. Everyone makes mistakes from time to time, which is why it’s important to always do the toothpick test to ensure the cake has completed baking.

Since ovens might vary somewhat, it is best to double-check rather than just following the specified baking times. Just be careful, and you’ll make significantly fewer errors.

4 – Ingredient Mistakes

Do you use baking soda or baking powder in your pound cake recipe? Since leavening agents are essential to make the cake rise, many cake recipes involve components like these.

But, it will be critical to get the ingredients precisely so so that your cake does not collapse. If you use too much baking soda, baking powder, or other leavening agents, your cake may rise too quickly before dropping.

This is infuriating, but it just emphasizes the need of being cautious about components. Take your time measuring all your ingredients and resist the urge to speed the procedure.

5 – Baking at a High Altitude

While preparing a pound cake, some individuals forget to account for altitude. This may really cause things to come out quite differently, which might explain why your pound cake is collapsing.

Baking in a high-altitude city will be different from what you are accustomed to if you are from a low-altitude location. In fact, it will be prudent to seek for recipes that have been particularly designed with high altitudes in mind.

If altitude has an effect on your pound cake, you may need to adjust the ingredient quantities. If flat cakes are a serious problem for you, it’s possible that the altitude is to fault.

Enjoy Your Pound Cake

You should be able to avoid making these blunders now that you’ve read about the probable reasons why pound cakes collapse. Being a little extra cautious is really all you need to do to prevent this happening, although altitude and humidity levels may also play a factor.

Using the information provided above to troubleshoot, you should be able to discover the source of your pound cake problem. Making the required adjustments should be simple, and you’ll be eating wonderful pound cake in no time.

This advice also applies to other sorts of cakes that you may attempt to create. If you can use the ideas above, you will have a lot more success with your baking.


What would cause a pound cake to fall?

Excess sugar or leavening makes a cake break apart, whereas extra flour makes it dry.

How do you fix a fallen pound cake?

Use your icing as “glue” for the cake.

Depending on how your cake shattered, “gluing” it back together may be your best choice. Consider the icing to be mortar, and put it in and around the crack to help the cake stick together.

Why are my cakes suddenly sinking?

There is an excess of raising agent. The cake was not placed in the oven as soon as the batter was ready, or if the oven door was opened before the cake had set, resulting in a sinking center.

This is due to three major factors: a

Can you save a fallen cake?

Is it possible to eat a sunken cake? If your cake was properly baked, chances are it is still edible, even if it has sunk in the middle. Ensure that it’s cooked all the way through, then taste a little slice of your cake.

What causes a cake to rise and then fall?

If your cake isn’t moist enough, the middle may sink. But, too much moisture might spoil a cake. This is especially common in humid settings, where additional moisture may naturally gather in products like wheat. It causes cakes to rise rapidly and then crater while baking.

What causes a cake to rise and then sink?

Too much leavening agent, such as baking soda or powder, may cause a cake to rise too rapidly and too high. Before the cake bakes through in the middle, the gas from the leavening chemicals builds up and escapes. This causes the core to collapse, causing your cake layers to sink in the center.

What temperature do you bake a cake?

Cakes are commonly baked at temperatures ranging from 325 to 450 degrees F (see chart accompanying Tip #9). Most convection ovens need you to adjust the temperature by 25 to 50 degrees Fahrenheit and turn off the fan.

How do you keep a cake from falling down at high altitude?

The cake collapses in the middle.
Increase the amount of liquid. At 3000 feet, add 1 to 2 tablespoons; at 5000 feet, 2 to 4 tablespoons; and at 7000 feet, 3 to 4 tablespoons.
Reduce the sugar…
Add extra flour if necessary.
Reduce the leavening… Reduce the fat…
… Add another egg.
Keep the oven door shut!
Mar 8, 2021

Can a fallen cake rise again?

You can’t rebake a cake to cure it, but if it’s still in the oven, you may be able to preserve it. If you glance through the oven window and see that the center of the cake is sinking, wait a little longer before opening the door or removing the cake. Take these extra measures to keep the cake from falling.

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