1

Cake Troubleshooting Guide

Oven Temperature Too LowUse correct temperature: 370°F-380°F (187°C-193°C).

OvermixedMix less in first stage.

Batter Temperature Too HighUse ingredients at correct temperature: 68°F-72°F (20°C-22°C).

UndermixedMix less in first stage.

Old BatterDo not let batter stand for more than 20 minutes.

Excess Sugar or LeaveningDecrease amounts.

Poor Grade of ShorteningUse a quality high-ratio cake shortening.

Wrong Type of Flour or LeaveningUse correct type of flour or leavening (double acting).

Batter Too StiffUse more liquid.

Creaming At High SpeedUse slower speed.

Coarse, Open Grain Possible Causes

Oven Temperature Too High or LowUse correct temperature: 370°F-380°F (187°C-193°C).

OvermixedMix less.

OverbakedBake properly with solid, steady heat.

Pan OvergreasedUse less grease.

Flour Too StrongUse all-purpose or cake flour.

Not Enough Batter in PansIncrease amount.

Lean FormulaUse more sugar or shortening.

Too Much Liquid in BatterDecrease liquid.

Wrong Type of ShorteningUse a quality cake shortening.

Excess LeaveningDecrease amount.

Shrinking

2

Cake Troubleshooting Guide

Oven Temperature Too HighBake at lower temperature.

Baked Too Long in Cool OvenBake at higher temperature.

Excessive Amount of Sugar in DoughReduce sugar content.

Flour Too Weak or Too StrongUse a quality cake flour.

OverbakedBake properly with solid, steady heat.

Pan is Extra DeepUse shallower pans.

Insufficient Sugar or ShorteningIncrease amount.

Excessive Egg ContentDecrease amount.

Batter OvermixedDecrease mixing time.

Eggs Overbeaten Beat less.

Thick, Tough Crust Possible Causes

Oven Temperature Too HighBake at lower temperature.

Stiff BatterUse more liquid.

Too Much Bottom HeatDouble-pan the cakes.

Batter OvermixedDecrease mixing time.

Insufficient Sugar, Shortening or LeaveningIncrease amount.

Flour Too StrongUse a quality cake flour.

Too Much Top HeatDecrease top heat.

Crust Cracks on Top

Too Much WaterDecrease liquid.

Stiff BatterUse more liquid.

Insufficient LeaveningIncrease amount.

Wrong Type of Flour or LeaveningUse cake flour or double acting leavening.

Too Much Invert SyrupDecrease amount.

Insufficient Sugar or Shortening (Lean Formula)Increase amount.

Batter Too WarmKeep batter at proper temperature: 68°F-72°F (20°C-22°C).

Tight Close Grain

Excessive SugarDecrease sugar.

Too Much Steam in OvenOpen damper slightly.

Flour Too WeakUse a quality cake flour.

Excessive ShorteningDecrease amount.

Lack of Sugar on Cooling ClothsSprinkle a little granulated sugar on cloths.

Improper CoolingCool appropriately.

Sticky Crust

3

Cake Troubleshooting Guide

Too Much Oil/ShorteningDecrease amount.

UndermixedMix longer.

Not Enough EggsIncrease amount.

Too Much Sugar or LeaveningDecrease amount.

Flour Too WeakUse a quality cake flour.

Cake Too Tender

Oven Temperature Too HighBake at lower temperature.

Stiff BatterUse more liquid.

OvermixedDecrease mixing time.

Not Enough Batter in PansScale cakes heavier.

Egg Content Too HighDecrease eggs.

Lean FormulaIncrease sugar and shortening.

Flour Too StrongUse a quality cake flour.

Cake Peaks in Oven Possible Causes

OverbakedBake properly with solid, steady heat.

Use of Lean FormulaUse richer formula.

Flour Too Strong or Weak Use a quality cake flour.

Batter Stiff Use more liquid.

Excess Sugar, Shortening or LeaveningDecrease amount.

Cold OvenBake at higher temperature.

Improper MixingMix properly.

Egg Content Too HighDecrease eggs.

Sugar Too CoarseUse finer granulation.

Sugar and Shortening OvercreamedCream sugar and shortening properly.

Mix is CurdledAdd eggs and liquid gradually.

Shortening is ColdUse shortening at 70°F- 75°F (20°C-24°C).

Eggs Not Thawed OutUse eggs at 64°F-68°F (18°C-20°C).

Wrong Type of ShorteningUse a quality cake shortening.

Old BatterDo not let batter stand for more than 20 minutes.

Dry Crumbly Cake

4

Cake Troubleshooting Guide

Undermixed or OvermixedMix properly.

Oven Temperature Too HighUse correct temperature: 370°F-380°F (187°C-193°C).

Batter Temperature Too HighUse mix at 68°F-72°F (20°C-22°C).

Insufficient LeaveningIncrease amount.

Mix Too StiffUse more liquid.

Batter Too SoftDecrease liquid.

Wrong Type of ShorteningUse a quality cake shortening.

Inferior EggsUse quality eggs.

Not Enough Dough in PansScale cakes heavier.

Eggs Too ColdUse eggs at 64°F-68°F (18°C-20°C).

Old LeaveningUse fresh leavening.

Flour Too StrongUse a quality cake flour.

Low Volume

Oven Temperature Too LowBake at higher temperature.

Cake Bumped During BakingHandle cakes carefully.

AltitudeIf at high altitude, reduce leavening.

Excess Sugar, Shortening or LeaveningDecrease amount.

OvercreamingCream less.

Insufficient EggsIncrease amount.

Flour Too WeakUse a quality cake flour.

Wrong Type of ShorteningUse a quality cake shortening.

Cake Falls in Center Possible Causes

Undermixed or OvermixedMix properly.

Wrong Type of ShorteningUse a quality cake shortening.

Improper Blending of LeaveningBlend leavening thoroughly with flour.

Incorrect Creaming TemperatureBatter temperature should be 68°F-72°F (20°C-22°C).

Flour Too StrongUse a quality cake flour.

Batter Too Stiff Use more liquid.

Insufficient SugarIncrease amount.

Egg Content Too HighDecrease amount.

Mixing At High SpeedUse lower speed.

Too Much SugarDecrease amount.

Batter CurdledAdd eggs and liquid gradually.

Eggs Too ColdUse eggs at 64°F-68°F (18°C-20°C).

Tunnels and Holes

5

Cake Troubleshooting Guide

The situations identified above apply to most cake varieties and types. Please use your discretion when identifying a concern that may apply to your products. ©2011 Cargill, Incorporated. All rights reserved.

UndermixedMix properly.

Use of Lean FormulaUse richer formula.

Flour Too Strong or WeakUse a quality cake flour.

Batter is Stiff Use more liquid.

Too Much SugarDecrease amount.

Excess Shortening or LeaveningDecrease amount.

Cold OvenBake at higher temperature.

Egg Content Too HighDecrease eggs; increase milk and leavening.

Sugar Too CoarseUse finer granulation.

Too Much Acid in DoughDecrease acid content of batter.

Sugar and Shortening OvercreamedCream properly.

Mix is CurdledAdd eggs and liquid gradually.

Shortening Too ColdUse shortening at 70°F-75°F (20°C-24°C).

Wet Texture

Stiff BatterUse more liquid.

Air Trapped Under LinerPlace liner in pan firmly.

Too Much Bottom HeatDecrease bottom heat or use double-pan.

Moisture in PanDry pans thoroughly before use.

Pan OvergreasedGrease pans carefully.

Egg Content Too HighDecrease eggs.

Cupping Possible Causes

Uneven PanUse quality, level pans.

Uneven Spreading of BatterSpread evenly throughout pan.

Uneven Heat in OvenCheck oven burner for defects.

Hot Spots in OvenEliminate hot spots, if possible, and check oven burner for defects.

Batter Improperly MixedMix batter properly.

Too Much Bottom HeatDecrease bottom heat or use double-pan.

Too Much Top HeatDecrease top heat or cover cakes with paper.

Uneven Distribution of LeaveningBlend leavening thoroughly with flour.

Uneven Distribution of SugarDistribute sugar thoroughly.

Slanting Hearth/ShelvesUse level hearth.

Uneven Cake

Get more tips at progressivebaker.com