Cake Mistakes

Cake Troubleshooting Guide
Coarse, Open Grain
Possible Causes
Oven Temperature Too Low
Use correct temperature: 370F-380F (187C-193C).
Excess Sugar or Leavening

Decrease amounts.
Overmixed
Mix less in first stage.
Poor Grade of Shortening

Use a quality high-ratio cake shortening.
Batter Temperature Too High

Use ingredients at correct temperature: 68F-72F (20C-22C).
Wrong Type of Flour or Leavening

Use correct type of flour or leavening (double acting).
Batter Too Stiff

Use more liquid.
Undermixed
Mix less in first stage.
Creaming At High Speed

Use slower speed.
Old Batter
Do not let batter stand for more than 20 minutes.
Shrinking
Oven Temperature Too High or Low
Use correct temperature: 370F-380F (187C-193C).
Not Enough Batter in Pans

Increase amount.
Overmixed
Mix less.
Lean Formula
Use more sugar or shortening.
Overbaked
Bake properly with solid, steady heat.
Too Much Liquid in Batter

Decrease liquid.
Pan Overgreased
Use less grease.
Wrong Type of Shortening

Use a quality cake shortening.
Flour Too Strong

Use all-purpose or cake flour.
Excess Leavening
Decrease amount.

Thick, Tough Crust Possible Causes
Oven Temperature Too High
Bake at lower temperature.
Pan is Extra Deep

Use shallower pans.
Baked Too Long in Cool Oven

Bake at higher temperature.
Insufficient Sugar or Shortening

Increase amount.
Excessive Amount of Sugar in Dough

Reduce sugar content.
Excessive Egg Content

Decrease amount.
Flour Too Weak or Too Strong

Use a quality cake flour.
Batter Overmixed
Decrease mixing time.
Overbaked
Eggs Overbeaten
Beat less.
Crust Cracks on Top

Insufficient Sugar, Shortening or Leavening

Increase amount.
Stiff Batter
Use more liquid.
Flour Too Strong

Too Much Bottom Heat

Double-pan the cakes.
Too Much Top Heat

Decrease top heat.
Batter Overmixed
Tight Close Grain

Too Much Water
Decrease liquid.
Too Much Invert Syrup

Decrease amount.
Stiff Batter
Use more liquid.
Insufficient Sugar or Shortening (Lean Formula)

Increase amount.
Insufficient Leavening
Increase amount.
Batter Too Warm

Keep batter at proper temperature: 68F-72F (20C-22C).
Wrong Type of Flour or Leavening

Use cake flour or double acting leavening.
Sticky Crust
Excessive Sugar
Decrease sugar.
Excessive Shortening
Decrease amount.
Too Much Steam in Oven

Open damper slightly.
Lack of Sugar on Cooling Cloths

Sprinkle a little granulated sugar on cloths.
Flour Too Weak

Improper Cooling
Cool appropriately.

Cake Peaks in Oven Possible Causes
Egg Content Too High

Decrease eggs.
Stiff Batter
Use more liquid.
Lean Formula
Increase sugar and shortening.
Overmixed
Flour Too Strong

Not Enough Batter in Pans

Scale cakes heavier.
Cake Too Tender

Too Much Oil/Shortening
Decrease amount.
Too Much Sugar or Leavening

Decrease amount.
Undermixed
Mix longer.
Flour Too Weak

Not Enough Eggs

Increase amount.
Dry Crumbly Cake

Overbaked
Sugar Too Coarse

Use finer granulation.
Use of Lean Formula

Use richer formula.
Sugar and Shortening Overcreamed

Cream sugar and shortening properly.
Flour Too Strong or Weak

Mix is Curdled
Add eggs and liquid gradually.
Batter Stiff
Use more liquid.
Shortening is Cold
Use shortening at 70F- 75F (20C-24C).
Excess Sugar, Shortening or Leavening

Decrease amount.
Eggs Not Thawed Out

Use eggs at 64F-68F (18C-20C).
Cold Oven

Improper Mixing
Mix properly.
Old Batter
Do not let batter stand for more than 20 minutes.

Decrease eggs.

Cake Falls in Center Possible Causes
Oven Temperature Too Low
Insufficient Eggs
Increase amount.
Cake Bumped During Baking

Handle cakes carefully.
Flour Too Weak

Altitude
If at high altitude, reduce leavening.

Excess Sugar, Shortening or Leavening

Decrease amount.
Overcreaming
Cream less.
Tunnels and Holes

Undermixed or Overmixed
Mix properly.
Insufficient Sugar
Increase amount.


Decrease amount.
Improper Blending of Leavening

Blend leavening thoroughly with flour.
Mixing At High Speed

Use lower speed.
Incorrect Creaming Temperature

Batter temperature should be 68F-72F (20C-22C).
Too Much Sugar

Decrease amount.
Flour Too Strong

Batter Curdled
Batter Too Stiff

Use more liquid.
Eggs Too Cold

Use eggs at 64F-68F (18C-20C).
Low Volume
Undermixed or Overmixed
Mix properly.


Use correct temperature: 370F-380F (187C193C).
Inferior Eggs
Use quality eggs.
Batter Temperature Too High

Use mix at 68F-72F (20C-22C).
Not Enough Dough in Pans

Scale cakes heavier.
Insufficient Leavening
Increase amount.
Eggs Too Cold

Use eggs at 64F-68F (18C20C).
Mix Too Stiff

Use more liquid.
Old Leavening
Use fresh leavening.
Batter Too Soft

Decrease liquid.
Flour Too Strong


Cupping Possible Causes
Stiff Batter
Use more liquid.
Moisture in Pan
Dry pans thoroughly before use.
Air Trapped Under Liner

Place liner in pan firmly.
Pan Overgreased
Grease pans carefully.

Decrease bottom heat or use double-pan.

Decrease eggs.
Uneven Cake
Uneven Pan
Use quality, level pans.

Decrease bottom heat or use double-pan.
Uneven Spreading of Batter

Spread evenly throughout pan.
Too Much Top Heat

Decrease top heat or cover cakes with paper.
Uneven Heat in Oven

Check oven burner for defects.
Uneven Distribution of Leavening

Blend leavening thoroughly with flour.
Hot Spots in Oven

Eliminate hot spots, if possible, and check oven burner for defects.
Uneven Distribution of Sugar

Distribute sugar thoroughly.
Slanting Hearth/Shelves
Use level hearth.
Batter Improperly Mixed

Mix batter properly.
Wet Texture
Undermixed
Mix properly.

Decrease eggs; increase milk and leavening.
Use of Lean Formula

Use richer formula.
Sugar Too Coarse

Use finer granulation.
Flour Too Strong or Weak

Too Much Acid in Dough

Decrease acid content of batter.
Batter is Stiff
Use more liquid.
Sugar and Shortening Overcreamed

Cream properly.
Too Much Sugar

Decrease amount.
Mix is Curdled
Excess Shortening or Leavening

Decrease amount.
Shortening Too Cold

Use shortening at 70F-75F (20C-24C).
Cold Oven
Get more tips at progressivebaker.com

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.

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Cake Troubleshooting Guide

Coarse, Open Grain

Excess Sugar or Leavening

Poor Grade of Shortening

Batter Temperature Too High

Wrong Type of Flour or Leavening

Batter Too Stiff

Creaming At High Speed

Not Enough Batter in Pans

Too Much Liquid in Batter

Wrong Type of Shortening

Flour Too Strong

Cake Troubleshooting Guide

Pan is Extra Deep

Baked Too Long in Cool Oven

Insufficient Sugar or Shortening

Excessive Amount of Sugar in Dough

Excessive Egg Content

Flour Too Weak or Too Strong

Crust Cracks on Top

Insufficient Sugar, Shortening or Leavening

Flour Too Strong

Too Much Bottom Heat

Too Much Top Heat

Tight Close Grain

Too Much Invert Syrup

Insufficient Sugar or Shortening (Lean Formula)

Batter Too Warm

Wrong Type of Flour or Leavening

Too Much Steam in Oven

Lack of Sugar on Cooling Cloths

Flour Too Weak

Cake Troubleshooting Guide

Egg Content Too High

Flour Too Strong

Not Enough Batter in Pans

Cake Too Tender

Too Much Sugar or Leavening

Flour Too Weak

Not Enough Eggs

Dry Crumbly Cake

Sugar Too Coarse

Use of Lean Formula

Sugar and Shortening Overcreamed

Flour Too Strong or Weak

Excess Sugar, Shortening or Leavening

Eggs Not Thawed Out

Wrong Type of Shortening

Egg Content Too High

Cake Troubleshooting Guide

Cake Bumped During Baking

Flour Too Weak

Wrong Type of Shortening

Excess Sugar, Shortening or Leavening

Tunnels and Holes

Wrong Type of Shortening

Egg Content Too High

Improper Blending of Leavening

Mixing At High Speed