Causes of Cake Failure

Causes of Cake Failure

Coarse Texture

Not enough liquid

Too much leavening

Insufficient creaming

Insufficient mixing with increased amount of shortening or butter and sugar

Oven too slow (not hot enough)

Heavy, compact texture

Too much shortening, butter or sugar

Oven too slow

Overbeating

Dry Cake

Too much flour or leavening

Not enough shortening, butter or sugar

Overbeating egg whites

Overbaking

Thick, heavy crust

Too much flour

Baking too long

Oven too hot

Not enough sugar, shortening or butter

Humping or cracking on top

Too much flour

Oven too hot

Soggy layer

Undermixing of the ingredients

Too much sugar or baking powder

Moist or sticky crust

Too much sugar

Cake falling

Too much leavening

Too much shortening, butter or sugar

Oven too slow

Cake not baked long enough

Moving the cake pan during baking

Undersized Cake

Pan is too large

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