Cake Problem Solving Guide

By Bill Weekley, Certified Master Baker & Corporate Chef

Problem
Characteristic
Low Volume

Fallen Cakes

Possible
Causes

Possible
Solutions

Over measurement of
liquid

Use the proper amount of liquid. Use a

scale to weigh the liquid.

Under mixing or
extreme over mixing.

Read the directions thoroughly before

starting. Use an electric timer that will turn
off the mixer automatically if available.

Improper scaling
weights/pan too large.

Follow the recommended scaling weights

found on the label directions. If possible,
use a scale to weigh the batter.

Oven temperature too

low.

Have oven temperature checked for

accuracy.

Under baking; oven

temperature too low
and/or too short a
baking time.

Have oven temperature checked for

accuracy. Follow label directions for
proper baking time.

Over or under
measurement of liquid.

Use proper amount of liquid. If possible,

use a scale to weigh liquid.

Too small a pan/batter

too deep.

Fill pans approximately full if scales are

not available.

Extreme over mixing.

Read the label directions thoroughly

before starting.

Oven temperature too

hot.

Have oven temperature checked for

accuracy; follow directions for proper
baking temperature.

Jarring cake in the first

15 minutes of baking.

Be sure not to bump cakes while turning or

loading ovens.

Sticky Top Crust

Tunneling

Shrinkage

Storing cake covered

while still warm.

Be sure cake is thoroughly cooled prior to

covering or placing into an enclosed
cabinet. Allow cakes to stand uncovered
hour before icing.

Over (or under)

measurement of liquid.

Follow directions for proper amount of

liquid when possible; use a scale to weigh
liquid.

Under baking; oven

temperature too low
and/or too short a
baking time.

Have oven temperature checked for

accuracy. Follow directions for proper
baking time.

High humidity.

Place cakes in the freezer and ice while

frozen to prevent sticky top crust.

Oven temperature too

hot.

Have oven temperature checked for

accuracy. Follow directions for proper
baking temperature. For layer cakes,
double panning is recommended.

Under or Over mixing.

Follow directions for mixing times and

procedures. When possible, use an electric
timer to turn off mixer automatically.

Bottom oven heat too

high.

Under measurement of
liquid.

Verify oven temperature. For layer cakes,

double panning is recommended. Cake pan
liners will also help in reducing bottom
heat.

Too little batter in pan.

Pans greased too

heavily.

Follow directions for proper amount of

liquid. When possible, use a scale to weigh
liquid.
Select proper pan size for the amount of
batter indicated. Follow scaling directions
and use a scale when possible for more
accuracy.

Do not grease cake pans too generously.

When possible, use an electric timer to

turn off mixer automatically.
Follow directions for proper amount of

Extreme over mixing.

Too much liquid.

liquid. When possible, use a scale to weigh

liquid.

Gummy

Peaked Cakes

Over measurement of
liquid.

Under baking.

Over mixing.

Under measurement of
liquid.

Dry, Crumbly
Cakes

Pale Top Crust

Over baking too long or

too high bake
temperature.

Follow directions for proper bake times

and temperatures.

Follow directions for proper amount of

liquid. When possible, use a scale to weigh
liquid.

Have oven temperature checked for

accuracy. Follow directions for proper
baking time.

Follow directions for mixing times and

procedures. When possible, use an electric
timer to turn off mixer automatically.

Follow directions for proper amount of

liquid. When possible, use a scale to weigh
liquid.

Have oven temperature checked for

accuracy.

Oven temperature too

hot.

Under measurement of
liquid.

Follow directions for proper amount of

liquid. When possible, use a scale to weigh
liquid.

Over baking.

Follow directions for proper bake time and

temperature.

Opening oven door too

frequently.

Open oven door only when necessary.

Oven temperature too

low.

Too deep a pan.

Too much liquid.

Follow directions for proper oven

temperature. Check oven temperature for
accuracy.
Select proper pan size for the amount of
batter.
Follow directions for proper amount of
liquid. When possible, use a scale to weigh
the liquid.

Cracked Top
Crust

Coarse Grain

Over baking.

Follow directions for proper bake time and

temperature.

Under measurement of
liquid.

Follow directions for proper amount of

liquid. When possible, use a scale to weigh
the liquid.

Oven temperature too

high.

Follow directions for proper bake

temperature. Check oven temperature for
accuracy.

Under mixing/hand
mixing.

Follow package directions for mix times.

Use electric timer that automatically turns
off mixer.