Ever followed a recipe perfectly, only to have your cake sink in the middle? Or maybe your muffins turned out as hard as rocks? Let’s break down the science of baking so you get perfect results every time!
The Magic Behind the Cake Rising
Baking might seem like a simple mix of flour, sugar, eggs and butter but behind the scenes it’s pure chemistry! The reason cakes rise (or don’t) come down to three main things:
- Leavening Agents (like baking powder, baking soda or yeast)
- The Right Balance of Ingredients (ratios matter!)
- Oven Temperature and Baking Time
Let’s have a look into each and troubleshoot those baking blunders!
Leavening Agents: The Power of Air Bubbles
Leavening agents are what gives your cakes, muffins and bread that light and airy texture.
Here’s how they work:
- Baking Powder and Baking Soda: these react with liquids and heat to produce carbon dioxide bubbles which expand and lift your batter.
- Yeast: this is a living organism that ferments creating gas bubbles that make bread rise.
- Eggs: Beaten eggs trap air adding structure and fluffiness to your bakes.
What can go wrong?
Flat Cake? You might have used old baking powder or baking soda. These lose their potency over time! Always check the expiry dte before using.
Bitter Taste? Too much baking soda can leave an unpleasant taste in your cake. Stick to the recipe – more isn’t better.
The Right Balance of Ingredients
Baking is all about ratios. If one ingredient is out of balance, the whole recipe can go wrong!
Flour provides structure – too much and your cake will be dry, Too little and it won’t hold together.
Sugar adds sweetness and tenderness – but too much can weaken the structure and cause sinking.
Fat (butter or oil) keep things moist – too much can make your cake greasy while too little makes it tough.
What can go wrong?
Dense cake? You may have added too much flour or not enough leavening.
Sinking in the Middle? Overloading with sugar or fat can weaken the cake’s structure.
Oven Temperature & Baking Time: The Heat Factor
Your oven plays a huge role in how well your cake rises.
Too Hot? The cake rises too fast and then collapses.
Too Cool? The cake won’t rise properly and may turn out dense.
What can go wrong?
Cake Collapsing? Opening the oven door too soon lets out heat and can make your cake sink.
Uneven Baking? Oven hotspots can cause one side of the cake to rise more than the other – try gently rotating your cake halfway through baking.
| Problem | Possible Cause | Fix |
| Cake didn’t rise | Old Baking Powder or Baking Soda or too much flour | Use fresh ingredients and measure carefully |
| Cake sank in the middle | Too much sugar or fat Opening the oven too soon | Stick to the recipe and resit peeking! |
| Cake is dry | Overbaked or too much flour | Check doneness early and use correct flour amount |
| Cake is too dense | Overmixing the batter | Mix gently until just combined |
The Secret to Foolproof Baking? A Great Mix!
If all this science sounds overwhelming, don’t worry – we’ve made it easy! Our Lots of Baking Mixes take the guesswork out of baking giving you perfectly light, fluffy and delicious treats every time, guaranteed.
Check out our range of easy-to-use baking mixes HERE and start baking with confidence!
Happy Baking!