Last Updated on March 7, 2021
If you have ever asked why do cakes fall when cooling, you should know that it is indeed a result of not baking them thoroughly. As a result, when you take the cake out of the oven, the numerous air pockets inside start to cool. Because of this, they will hold up the cake’s dome. Moreover, the cake will eventually fall if the cake’s crumb structure has not firmed up when that happens. In addition to that, a cake may look as if the crust will be evenly golden and it has completely risen. However, the eggs and flour are not entirely set.
The most effective solution is to bake the cake longer. Likewise, cover its crust with aluminum foil or turn down the heat to avoid over-browning. Additionally, apply the toothpick method. With that, you can do this by inserting a toothpick into the center of the cake. Then, if it comes out clean, it is done. Alternatively, you can utilize a skewer if a toothpick is not available. Similarly, you can tell if the cake is done, if the sides will start to pull away from the cake pan.
Why Do Cakes Fall When Cooling?
Usually, cakes from scratch may rise during baking. Afterward, fall again once cooled. Hence, it is commonly caused by little mistakes while baking. Although, falling cakes are easy to fix. Because of that, ensure to check if you are using fresh baking powder all the time when baking. Likewise, never use out-of-date baking powder.
Moreover, if this occurs with cake mixes, it is quite unusual to blame it on the oven temperature. That is why it is best to check the manufacturer’s instructions to adjust the oven. In addition to that, you can even consult with an appliance manufacturer.
Furthermore, keep in mind that lower air pressure may lead to cakes that use baking powder, egg whites, and yeast to rise extremely, then fall. With that, high altitude significantly affects baking.
How to Cool a Cake Effectively
Many cool their cakes on the stoves, either on an unused burner or the flat surface between the burners. However, it is best to cool cakes on a rack on the kitchen counter since cool burners and stove surfaces can be exceedingly hot, especially on gas ranges. In addition to that, they typically receive heat waves from the oven below.
For that reason, make sure to let it cool on a cooling rack for about an hour or two. Afterward, ensure to flip the cake out onto a piece of cling wrap. Then, wrap the cake firmly. Afterward, please put it in the refrigerator overnight. Doing this will result in an excellent cooled cake with an incredible texture in the morning. Hence, this is the most effective approach when cooling a cake, and you are not in a rush.
On the contrary, if you want the quickest way to cool a cake, it is best to cut the cake, especially if you fill the cake with delicious fillings and frostings. Not only that, but eventually, you will need to cut the cake if you are going to apply fillings, so why not cut it right away. With that, be sure to slice the cake horizontally since this is a preparation for cake fillings afterward. Also, you will need to allow the cool air to touch the cake more and more. As a result, you will have numerous skinny layers of cake instead of one thick cake. Remember that if you try to slice the cake too quickly, you will tear the cake. That is why it is best to cut using a serrated knife.
Tips and Tricks for Baking Perfect Cakes
Ensure to lessen the shortening by one to two tablespoons per cup and add one egg to avoid cakes fall when cooling, especially for a two-layer cake. In addition to that, for cakes made with shortening, decrease the sugar by about a tablespoon for every cup called for. Also, increase the liquid by one to two tablespoons for every cup required in the recipe. Likewise, decrease baking powder by lessening it by about one-eight teaspoons needed in the recipe.
Moreover, you can increase the baking temperature by 15 degrees Fahrenheit to 25 degrees Fahrenheit to help set the cake batter. Hence, you need to adjust the ingredients’ measurements equally, especially at higher altitudes. Additionally, make sure to beat the egg whites only to soft peaks for cakes leavened by air like angel food cake. Besides, if you choose not to do it, the cake batter will enlarge exceedingly.
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are always made with the freshest ingredients, and her attention to detail shows in her beautiful and delicious creations. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.