At Infinity Cakes and More, we believe that baking should be a joyful, creative experience — not a frustrating one. But if you’ve ever pulled a cake out of the oven only to find it cracked, sunken, or dense as a brick, you’re not alone! Even seasoned bakers face the occasional “cake-tastrophe.”
Whether you’re just getting started in the world of home baking or simply want to level up your cake game, understanding why things go wrong is the first step to getting them right. In this post, we’re breaking down some of the most common cake baking issues and how you can avoid them.
❓ Why Did My Cake Crack?
Your oven is too hot
When the oven temperature is too high, the top of the cake sets before the inside has finished rising. As the batter continues to expand, it breaks through the top, causing unsightly cracks.
👉 Tip: Always preheat your oven and use an oven thermometer for accuracy.
Your pan is too small
Overfilling a small tin forces the cake to rise too quickly and unevenly. The batter doesn’t have room to spread, so it shoots upward, cracks, and sometimes even overflows.
👉 Tip: Use the pan size recommended in your recipe, or divide the batter into multiple pans.
❓ Why Did My Cake Sink in the Middle?
It was underbaked
Taking the cake out too soon can lead to a collapsed center because the structure hasn’t fully set.
👉 Tip: Test your cake with a skewer or toothpick — it should come out clean.
Overmixing or too much leavening
Beating too much air into your batter or adding too much baking soda/powder can create large air pockets. These rise and then collapse during baking.
👉 Tip: Mix until just combined and measure leavening agents carefully.
You opened the oven door too early
It’s tempting to check on your cake, but letting out the hot air before the structure is set can cause it to sink.
👉 Tip: Don’t open the oven during the first two-thirds of baking time.
❓ Why Didn’t My Cake Rise? Why Is It So Dense?
Overbeating the batter
Mixing too long activates gluten in the flour — great for bread, terrible for cake. It makes your cake chewy and heavy.
👉 Tip: Gently fold wet and dry ingredients together just until incorporated.
Expired leavening agents
Baking powder and self-rising flour lose their power over time. If they’re out of date, your cake may never rise.
👉 Tip: Check expiration dates and store them in a cool, dry place.
Wrong leavening agent
Baking soda and baking powder aren’t interchangeable. Using the wrong one can totally throw off your cake’s texture and rise.
👉 Tip: Follow your recipe closely — and double-check the labels!
Too much flour
Measuring flour incorrectly (like packing it into the cup) can throw off your recipe’s balance, leading to a dry, dense cake.
👉 Tip: Always fluff, spoon, and level flour when measuring, or use a digital scale for best results.
🎂 Baking Is a Science — But You’ve Got This!
Making beautiful, delicious cakes doesn’t have to be stressful. With a little knowledge, the right tools, and some patience, you’ll be whipping up bakery-worthy cakes in no time.
At Infinity Cakes and More, we’re more than just a bakery — we’re your baking besties. Whether you’re following one of our recipes or getting tips from our blog, we’re here to help you succeed every step of the way.
If you enjoyed this post and want to see more cake troubleshooting tips, decorating advice, or behind-the-scenes content from our bakery, let us know in the comments or on our social media. We love hearing from our fellow cake lovers! 💕