Ahhh… The tragedy of a cake not rising… You worked so hard to bake the perfect cake, followed the recipe, and did all the prep work, but when you opened the oven door, you found a flat, dense cake instead. First of all, I can tell you that this is a very common problem, which most bakers have experienced from time to time. But, as they say, “knowledge is power,” so I have rounded up everything you need to know about why your cake might not be rising and what to do to make sure it bakes and rises to perfection.
What causes a cake to rise is, first and foremost, leavening agents, mostly baking powder or baking soda. If these are not working properly, your cake will end up flat and dense. Checking the expiration date on your leavening agents is a basic step in working out why your cake isn’t rising.
The reasons your cake didn’t rise are numerous. Let’s dive deep into all the various issues that might be standing between you and your dream cake and see how to solve them. Ready? Let’s explore.
FOR A CAKE TO RISE LEAVENING AGENTS ARE KEY
Leavening agents such as baking powder and baking soda are incremental in a cake’s rise. If they are expired or just old, they might not be functioning properly and will not do the job they are supposed to. What is that job? In short, leavening agents create tiny air bubbles when they are mixed with liquid. When this mixture (your batter) enters the oven, the heat of the oven should cause these bubbles to expand and cause your cake to rise.
In addition, you may also not be mixing these “bubble creators” evenly throughout your batter, and that will cause a cake to rise unevenly.
HOW CAN I FIX IT?
Making sure your baking powder and baking soda are still fresh is pretty simple. The first step would be to check the expiration dates on the product to see if it is still good. If you still aren’t sure, there is a simple hack to check if your leavening agents are functioning. To test baking powder, you put a little in hot water. If you see bubbling, it is still active. To test baking soda, you mix a little with vinegar or lemon juice. If you see fizzing occur, you are good to go. If not, it’s time to toss it. So, make sure your leavening is nice and fresh to get a good rise in your cake.
OVERMIXING CAN RUIN YOUR RISE
Baking is a science. A series of chemical reactions that will hopefully lead to a delightful dessert. But, since it is a science, your actions should be as exact as possible.
Let’s start with creaming. Creaming is when you mix your butter with sugar, and it is important because this too creates air in your batter. If you don’t mix these properly, you won’t have enough air, and your cake won’t rise as it should.
When mixing your wet ingredients with your dry ones, you want to be sure to mix only until they are combined and not more. Why? Because when you overmix your batter, gluten strands are created, which will cause your cake to be dense and tough, and it won’t rise.
HOW CAN I FIX IT?
So what is the deal with mixing and creaming? Here are some pointers. When we come to creaming, here is what you are looking for: a light and fluffy texture that should be almost white in color. Following this, you can add the eggs slowly.
Regarding the dry ingredients, it is worth sifting them to be sure the leavening is distributed evenly. Then you will be combining your dry ingredients with the wet ones. Here, you want to be sure not to overmix! You are aiming to mix until they are just combined, because, as we said, too much mixing will develop too much gluten.
Pro tip: make sure all your ingredients are at room temperature before mixing. If they are too cold, they will not mix properly.
WRONG PAN SIZE
The reason your cake didn’t rise might be as simple as choosing the wrong pan size. If you use a pan that is too wide, your batter will simply be spread out too much. This will cause your cake to bake too quickly, and you won’t see much rise in your cake. On the other hand, a pan that is too small can lead to a cake overflowing during the baking process.
HOW CAN I FIX IT?
Make sure you are using a pan that matches the amount of batter you have created. It is best to find a pan that will fill up enough so that the layer poured isn’t too thin. Usually, recipes will state the correct pan size, so it is good to be sure you have the right size before you start baking.
WRONG OVEN TEMPERATURE WILL CAUSE CAKE NOT TO RISE
Getting the temperature of your oven right is crucial. As we said before, baking is scientific, and we have chemical procedures happening here! If your oven is set at too low a temperature, the baking process of your cake will take too long. When this happens, the leavening agents won’t be activated, and this can lead to your cake not rising properly.
On the other hand, if your oven temperature is too high, you risk your cake rising too much only to collapse into itself! Either way, you are left with a flat disappointment.
HOW CAN I FIX IT?
Guys, this one is super important. Since not all ovens are calibrated equally, you can risk never actually knowing if your oven is working at the correct temperature. Also, if your oven is a little old, it might have also lost its calibration. To be sure you are baking at the right temperature, it is worth your while to invest in an oven thermometer. That way, you can get an accurate reading and adjust your oven accordingly. Then, you will be sure you are baking at the exact temperature called for in your recipe.
MORE OVEN ISSUES, WHICH CAN CAUSE A CAKE NOT TO RISE
There are a few more important steps to note that can hinder your cake’s baking process. For example, underbaking, when you take your cake out too soon, can result in an unbaked center, and your cake will stay flat. Yet if you leave your cake in for too long, you will still be met with a flat disappointment because your cake will dry out and become dense.
Another culprit for a cake that hasn’t risen is opening the oven door too soon. It is so tempting to want to get a look at your cake, but impatience can cause temperature changes in the oven, and bam! Your cake will not rise.
HOW CAN I FIX IT?
To ensure your cake is baking for the right duration, stick to the time stated in the recipe. If you have made sure you are baking at the right temperature, you should be confident that the time called for in your recipe will deliver. When you are nearing the end time, you can quickly open your oven door (and not before!) and perform a toothpick test. What does that mean? You quickly stick a toothpick or skewer in the center of your cake. If it comes out wet and with cake residue, push your cake back in. If it comes out clean with a few crumbs, you are good!
CONCLUSION
I hope you feel a bit more confident about setting off on your next cake adventure! With these tips, you have a much better chance of having a cake that has risen beautifully, and as they say, practice makes perfect. So bake away and put your heart in your sweet creations!