Why Cake Didn’t Rise? Why Your Cake Didn't Get the Memo
In my series of cake questions, another one of the top questions was, “Why Cake Didn’t Rise?”.
A cake may not rise properly for several reasons:
Old Leavening Agents: Baking powder or baking soda can lose their potency over time, leading to a cake that doesn't rise properly. Make sure your leavening agents are fresh.
Incorrect Amount of Leavening Agent: Using too much or too little baking powder or baking soda can affect the cake's rise. Follow the recipe's instructions carefully.
Overmixing: Overmixing the batter can incorporate too much air, which can cause the cake to rise too much and then collapse. Mix just until the ingredients are combined.
Incorrect Oven Temperature: Baking at too low a temperature can cause the cake to cook too slowly, leading to a dense texture. Use an oven thermometer to ensure your oven is at the correct temperature.
Opening the Oven Door Too Soon: Opening the oven door too early in the baking process can cause the cake to collapse. Try to avoid opening the door until the cake is close to being done.
If your cake doesn't rise properly, it may still be salvageable. You can try cutting it into cubes and using it for a trifle, or layering it with frosting or whipped cream to create a parfait. Alternatively, you can crumble it and use it for cake pops.